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 created this recipe during a cold snap when I craved something bright, warming, and filling. The blend of sweet root vegetables and unique tropical toppings made the meal stand out for friends and family.
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 the oven and vegetables:
- Preheat 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 in a single layer. Roast for 30–35 minutes, turning once, until golden and tender.
- Cook the grain base:
- 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 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. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2–3 minutes until sticky and glossy; let cool on parchment.
- Assemble the bowls:
- Divide quinoa into four 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:
- Enjoy warm.
Save My family loves coming together for dinner with these hearty bowls. There&s always excitement over building your own plate with the colorful toppings.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Nutritional Information
Each serving has about 410 calories, 16g total fat, 59g carbohydrates, and 9g protein.
Seasonal Variations
Swap the vegetables for parsnip, carrots, or golden beets depending on what&s fresh. Mix in roasted chickpeas or lentils for protein.
Save Give this bowl a try on the coldest nights for a meal that feels special and satisfying. The toppings and colors make it fun for everyone at the table.
Recipe Guide
- → Can I use a different grain base?
Absolutely! Substitute quinoa with brown rice, farro, or any favorite grain for a satisfying base.
- → What can I replace ube with?
Purple sweet potato or regular sweet potato makes an excellent substitute if ube is not available.
- → How do I add protein?
Roasted chickpeas or lentils are great additions for extra protein and texture.
- → Is it possible to make this dairy-free?
Omit the feta cheese or use a plant-based alternative to keep the bowls vegan and dairy-free.
- → Are these bowls gluten-free?
Yes, all main ingredients are naturally gluten-free. Verify grain and toppings labels to ensure safety.
- → What wine or drink pairs well?
A dry Riesling or spiced chai tea complements the warming spices and earthy vegetables wonderfully.