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.
We started making these bowls on snowy weekends when everyone wanted something hearty but not heavy. The mix of textures and flavors always feels special. Even picky eaters love combining their favorite toppings.
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
- Prepare and roast vegetables:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Arrange on baking sheet. Roast for 30–35 minutes, turning once, until golden and tender.
- Cook grain base:
- Combine quinoa and water in saucepan with salt. Bring to boil, reduce heat, cover, and simmer 15–18 minutes until water is absorbed. Fluff with fork and set aside.
- Make ube-coconut purée:
- Blend mashed ube, coconut milk, maple syrup, and pinch salt until smooth. Adjust sweetness or coconut milk if desired.
- Make pistachio-maple crumble:
- Heat nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir for 2–3 minutes until sticky and glossy. Spread on parchment to cool.
- Assemble bowls:
- Divide quinoa into bowls. Top with roasted vegetables, dollop of ube-coconut purée, sprinkle pistachio-maple crumble, chopped greens, pomegranate seeds, feta, and microgreens.
- Serve:
- Serve bowls warm.
Save Last winter, our family gathered around the kitchen to layer bowls with extra crumble and pomegranate. These bowls make chilly evenings extra festive, and everyone gets to build their favorite combo.
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). Always check product labels for gluten if needed.
Nutritional Information
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g (per serving)
Save Enjoy these nourishing bowls as a vibrant main dish that is sure to warm you through winter. Get creative with toppings and make each bowl your own.
Recipe Guide
- → Can I substitute the vegetables?
Yes, you can use other seasonal vegetables like carrots, parsnips, or beets for roasting.
- → Is there a vegan option for this bowl?
You can omit feta cheese or use a plant-based alternative to keep the bowl vegan.
- → What other grains work besides quinoa?
Brown rice, farro, or millet are great substitutes for the grain base depending on preference.
- → How do I make the pistachio topping nut-free?
Swap pistachios for roasted seeds like pumpkin or sunflower to avoid nuts.
- → Can I prepare elements in advance?
Both the roasted vegetables and grain base can be prepped ahead for easy assembly.
- → What pairs well as a drink?
Try a dry Riesling or spiced chai tea to complement the warming flavors of the bowl.