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 spiced winter bowls for my family on a snowy weekend. The combination of roasted vegetables and sweet, nutty toppings was so comforting, and everyone loved customizing their bowls with their favorites.
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 (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
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast Vegetables:
- 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 for 30–35 minutes, turning once, until golden and tender.
- Prepare Grain Base:
- While vegetables roast, combine quinoa and water with 1/2 teaspoon salt in a saucepan. 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 if needed.
- Pistachio&Maple Crumble:
- Heat a nonstick skillet over medium heat. 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 among four bowls. Top with roasted vegetables, ube&coconut purée, pistachio&maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Save This recipe always makes me think of family dinners where everyone builds their own bowl. Kids especially love adding pomegranate seeds and extra crumble for fun texture.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Allergen Information
Contains tree nuts (pistachios) and dairy (feta, optional). Always check labels for gluten or cross-contamination if necessary.
Nutritional Information
Each serving has approximately 410 calories, 16 g total fat, 59 g carbohydrates, and 9 g protein.
Save These winter bowls bring warmth and variety to your table. Serve immediately for best flavor and texture.
Recipe FAQ
- → What vegetables work best for winter bowls?
Root vegetables such as butternut squash, sweet potato, and red onion roast beautifully and provide rich flavors and nutrients.
- → Can the grain base be swapped out?
Absolutely. Quinoa offers a nutty touch, but brown rice or other whole grains work well for desired texture or dietary preference.
- → Is there a vegan-friendly option for this dish?
Yes, simply omit feta cheese or use a plant-based alternative. The bowl remains vibrant and deliciously satisfying.
- → How is the pistachio-maple crumble made?
Chopped pistachios are quickly glazed in maple syrup and cardamom over medium heat, creating a fragrant, sticky topping.
- → Can ube be substituted with other ingredients?
For the purée, purple sweet potato is a great swap if ube is unavailable, providing similar color and creamy texture.
- → What fresh toppings complement this bowl?
Chopped kale or spinach, pomegranate seeds, and microgreens add freshness, crunch, and a pop of color to the dish.