Pin 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 spiced winter bowls when searching for nourishing comfort foods that still feel vibrant during the colder months. Playing with roasted veggies and colorful toppings became a fun weekly ritual to keep the winter menu fresh.
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
- Roast the Vegetables:
- 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 for 30–35 minutes, turning once, until golden and tender.
- Prepare Quinoa or Rice:
- While vegetables roast, combine quinoa and water in a saucepan with 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.
- Make 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 & Serve:
- Divide quinoa into bowls. Top with roasted vegetables, a dollop of ube&coconut purée, sprinkle pistachio&maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens. Serve warm.
Pin The whole family gathered around when I set out these colorful bowls. Even the pickiest eaters went back for seconds, and everyone loved piling on different toppings.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor
Allergen Information
Pistachios and feta cheese (optional) are the main allergens. Omit feta or swap for a plant-based cheese to make it dairy-free.
Nutritional Information (per serving)
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Pin For a stunning finish, drizzle a little extra maple syrup over the bowls and serve with spiced chai tea or a dry Riesling for the perfect wintry meal.
Recipe FAQ
- → How can I make these bowls vegan?
Simply omit the feta or swap for plant-based cheese alternatives. All other components are naturally vegan.
- → Can I substitute ube in the purée?
Yes, use purple sweet potato if ube is unavailable. It offers a similar color and creamy texture.
- → What grain bases work best?
Quinoa is featured for a protein boost, but brown rice or wild rice make excellent alternatives.
- → Are there nut-free topping options?
Swap pistachios for roasted chickpeas or sunflower seeds to keep the bowl free from tree nuts.
- → How do I serve for a crowd?
Double the ingredients and set up toppings buffet-style for easy, customizable bowl assembly.
- → What pairs well with these bowls?
Try a dry white wine, spiced chai tea, or sparkling water with citrus to complement the warming flavors.