Save to Pinterest 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.
When I first made these Spiced Winter Bowls for my friends, the colors and warmth surprised everyone with how satisfying & beautiful a plant-filled main dish can be.
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 Vegetables:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread in a single layer and roast for 30–35 minutes, turning once, until golden and tender.
- Prepare 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 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 needed.
- Pistachio&Maple Crumble:
- Heat skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir for 2–3 minutes until 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:
- Enjoy warm.
Save to Pinterest My family loves making these bowls together in winter—everyone picks their favorite toppings and it turns into a warm, rainbow dinner that sparks conversation.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Allergen Information
Contains tree nuts (pistachios) and dairy (feta, optional). Always check ingredient labels for gluten or cross-contamination if sensitive.
Nutritional Information (per serving)
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Save to Pinterest These bowls are as visually stunning as they are tasty—a perfect nutritious centerpiece for any winter table.
Recipe Questions & Answers
- → Can I substitute the grains?
Yes, you can use brown rice, farro, or a grain of your choice instead of quinoa for the base.
- → Is ube necessary for the purée?
Ube adds color and flavor, but purple sweet potato or regular sweet potato work well as substitutes.
- → How do I make it vegan?
Omit the feta cheese or use a plant-based alternative to keep the dish vegan-friendly.
- → What if I don’t have pistachios?
Walnuts, pecans, or almonds can be used instead for the crumble, based on your preference.
- → Can I prepare components ahead?
Roasted vegetables, purée, and crumble can be made ahead and stored separately in airtight containers.
- → Is this gluten-free?
Yes, all ingredients are naturally gluten-free. Double-check labels for cross-contamination if needed.