Spiced Winter Bowls Fusion Maple (Print)
Colorful roasted veggies and creative maple pistachio toppings create cozy fusion bowls for chilly evenings.
# Components:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
03 - 1 medium red onion, cut into wedges
04 - 2 tablespoons olive oil
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Grain Base
10 - 1 cup quinoa or brown rice, rinsed
11 - 2 cups water
12 - 1/2 teaspoon salt
→ Ube-Coconut Purée
13 - 1 cup cooked ube (purple yam), mashed
14 - 1/3 cup coconut milk
15 - 1 tablespoon maple syrup
16 - Pinch of salt
→ Pistachio-Maple Crumble
17 - 1/2 cup shelled pistachios, roughly chopped
18 - 1 tablespoon maple syrup
19 - 1/4 teaspoon ground cardamom
20 - Pinch of salt
→ Fresh Toppings
21 - 1 cup baby spinach or kale, chopped
22 - Seeds from 1 small pomegranate
23 - 1/3 cup feta cheese, crumbled
24 - Microgreens, for garnish
# Method:
01 - Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, toss the butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Spread evenly onto the parchment-lined sheet. Roast for 30 to 35 minutes, turning halfway through, until vegetables are tender and golden.
03 - Combine quinoa or brown rice with water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 to 18 minutes until water is absorbed. Fluff with a fork and set aside.
04 - In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until silky and smooth. Adjust maple syrup or coconut milk to taste if desired.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, ground cardamom, and a pinch of salt. Stir constantly for 2 to 3 minutes until pistachios become sticky and glossy. Transfer to parchment paper and allow to cool.
06 - Divide cooked quinoa or rice among four bowls. Top each with roasted vegetables, a generous dollop of ube-coconut purée, and a sprinkle of pistachio-maple crumble. Add chopped baby spinach or kale, pomegranate seeds, and feta cheese if using. Garnish with microgreens for visual appeal.
07 - Serve assembled bowls warm and enjoy immediately.
# Expert Advice:
01 -
- Loaded with colorful, seasonal veggies for nutrition
- Easy to customize and adapt toppings
02 -
- Contains tree nuts (pistachios); omit feta or use plant-based cheese for vegan
- Check labels for gluten if serving to those with allergies
03 -
- Roast vegetables in a single layer for best caramelization
- Make pistachio&maple crumble ahead for quick assembly