Pin it 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.
This recipe quickly became a winter favorite for my family&friends. The sweet and earthy roasted veggies paired with the vibrant ube-coconut purée always impress, plus everyone loves building their own bowl with the colorful 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
- 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 3035 minutes turning once until golden and tender.
- Cook the 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 1518 minutes until water is absorbed. Fluff with a fork and set aside.
- Prepare 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 23 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 a sprinkle of pistachio-maple crumble chopped greens pomegranate seeds and feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Pin it Once when my sister came over for a snowy Sunday lunch we all built our own bowls at the kitchen counter. The cheerful colors and flavors made it a memorable meal to share together.
Required Tools
Baking sheet parchment paper medium saucepan mixing bowls nonstick skillet blender or food processor (for purée)
Allergen Information
Contains tree nuts (pistachios) dairy (feta optional) and is vegetarian glutenfree. Always check ingredient labels for allergens or traces.
Nutritional Information
Calories 410 Total Fat 16 g Carbohydrates 59 g Protein 9 g (per serving)
Pin it Serve warm for best texture or prep bowls ahead for easy lunches. These bowls bring brilliant seasonal color and flavor to your table.
Recipe FAQs
- → Can I substitute ube with another ingredient?
Yes. Purple sweet potato works well if ube isn't available, maintaining the creamy texture and vibrant color.
- → How do I keep the vegetables crispy and not mushy?
Use a hot oven (400°F), spread vegetables in a single layer, and avoid overcrowding the baking sheet for golden, crisp results.
- → Is quinoa necessary or can I swap grains?
Quinoa lends protein and texture, but cooked brown rice, farro, or even millet are excellent grain base alternatives.
- → How can I make this fully vegan?
Omit feta cheese or substitute it with a plant-based option. All other ingredients are vegan as listed.
- → What is a recommended wine pairing?
Try a dry Riesling for bright acidity or complement spices with spiced chai tea for a nonalcoholic pairing.
- → Does this bowl work for meal prep?
Absolutely. Prepare components ahead and store separately. Reheat grains and vegetables before assembling and garnishing.