Save A cozy, nutrient-rich bowl featuring roasted winter vegetables, warming spices, and creative toppings like pistachio&maple and ube&coconut. Perfect for chilly days and customizable for the season.
I first made these bowls when my family craved something vibrant and satisfying on a cold evening. The blend of sweet roasted vegetables and creamy ube purée brings a festive twist that everyone loved.
Ingredients
- Roasted Vegetables: 2 cups butternut squash, peeled and cubed, 2 cups sweet potato, peeled and cubed, 1 red onion, cut into wedges, 2 tablespoons olive oil, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Grain Base: 1 cup quinoa (or brown rice), rinsed, 2 cups water, 1/2 teaspoon salt
- Ube&Coconut Purée: 1 cup cooked ube (purple yam), mashed, 1/3 cup coconut milk, 1 tablespoon maple syrup, Pinch of salt
- Pistachio&Maple Crumble: 1/2 cup shelled pistachios, roughly chopped, 1 tablespoon maple syrup, 1/4 teaspoon ground cardamom, Pinch of salt
- Fresh Toppings: 1 cup baby spinach or kale, chopped, 1 small pomegranate, seeds only, 1/3 cup feta cheese, crumbled (optional), Microgreens, for garnish (optional)
Instructions
- Prep Oven and Veggies:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on the baking sheet in a single layer.
- Roast Vegetables:
- Roast for 30–35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- While vegetables roast, combine quinoa and water in a saucepan with 1/2 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes until water is absorbed. Fluff with a fork and set aside.
- Make Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness or coconut milk as desired.
- Pistachio&Maple Crumble:
- Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2–3 minutes until pistachios are sticky and glossy. Spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, a generous dollop of ube&coconut purée, sprinkle pistachio&maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Save This recipe quickly became a family favorite for weekend suppers. Little hands love helping sprinkle pomegranate seeds and pistachio crumble, making each bowl extra special.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor
Allergen Information
Contains tree nuts (pistachios) and dairy (feta, optional). Check for gluten contamination in all packaged items.
Nutritional Information
Per serving: Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Save Try these bowls for a warming winter meal or festive gathering. A creative blend of colors and textures makes this dish a true seasonal celebration.
Recipe FAQ
- → Can I use different vegetables for the base?
Yes, swap in other hearty winter vegetables like carrots, parsnips, or Brussels sprouts for variety.
- → Is there a substitute for ube in the purée?
Purple sweet potato works well if ube isn't available, offering similar color and flavor.
- → How can I make the bowls vegan?
Omit the feta cheese or replace it with your favorite plant-based alternative for a fully vegan bowl.
- → Will brown rice work instead of quinoa?
Absolutely! Brown rice or other cooked grains provide a delicious alternative for the grain base.
- → What pairs well to drink?
Try a dry Riesling wine or spiced chai tea to complement the warming flavors and spices in these bowls.
- → Are there any allergy concerns?
These bowls contain tree nuts (pistachios) and dairy (feta). Check products if gluten-free is needed.