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 made these bowls one frosty Saturday and everyone loved the hearty flavors plus how fun it was to layer toppings just the way they liked. The pistachio&maple crunch is my secret favorite.
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 salt
- Pistachio&Maple Crumble: 1/2 cup shelled pistachios (chopped), 1 tablespoon maple syrup, 1/4 teaspoon ground cardamom, pinch 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 Vegetables:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment. Toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on sheet. Roast for 30–35 minutes, turning once, until golden and tender.
- Make Grain Base:
- While vegetables roast, combine quinoa and water with salt in saucepan. Bring to boil, reduce heat, cover, and simmer 15–18 minutes until absorbed. Fluff with fork and set aside.
- Prepare Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and pinch salt until smooth. Adjust sweetness or coconut milk if needed.
- Make Pistachio&Maple Crumble:
- Heat nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir constantly 2–3 minutes until sticky and glossy. Cool on parchment.
- Assemble Bowls:
- Divide grain base into bowls. Top with roasted vegetables, generous dollop of ube&coconut purée, sprinkle of pistachio&maple crumble, chopped greens, pomegranate seeds, and feta. Garnish with microgreens.
- Serve:
- Serve warm.
Pin Sharing these colorful bowls always gets the whole family excited for dinner: everyone builds their own and the kitchen feels extra cozy together.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, and blender or food processor make prep smooth.
Nutritional Information
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g per serving.
Notes
Swap ube for purple sweet potato. Make vegan by omitting feta. Add roasted chickpeas or lentils for extra protein.
Pin Enjoy each bowl warm and don&t forget to add your favorite extra toppings for a cozy seasonal finish.
Recipe FAQ
- → Can I substitute ube with another ingredient?
Yes, purple sweet potato works wonderfully and offers a similar color and texture for the purée.
- → Which grain base works best?
Quinoa delivers a light and nutty flavor, but brown rice is a hearty alternative. Both complement roasted vegetables well.
- → Is the dish suitable for vegans?
It's easy to adapt—just omit the feta cheese or use a plant-based alternative for a fully vegan bowl.
- → What makes the pistachio-maple crumble special?
Pistachios are tossed with maple syrup and cardamom, then quickly heated for a sweet, aromatic, crunchy topping.
- → Are there protein add-ins for this meal?
Roasted chickpeas or lentils are excellent additions, enhancing protein content while keeping flavors balanced.
- → How do I achieve perfectly roasted vegetables?
Toss veggies in spices and oil, spread in a single layer, and turn once during roasting for even caramelization.