Spiced Winter Bowls (Printable)
Roasted winter vegetables, vibrant toppings, and grains make cozy, customizable bowls for cold days.
# What You Need:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
03 - 1 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 kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Grain Base
10 - 1 cup quinoa or brown rice, rinsed
11 - 2 cups water
12 - 1/2 teaspoon kosher salt
→ Ube-Coconut Purée
13 - 1 cup cooked ube (purple yam), mashed
14 - 1/3 cup coconut milk
15 - 1 tablespoon pure maple syrup
16 - Pinch of kosher salt
→ Pistachio-Maple Crumble
17 - 1/2 cup shelled pistachios, roughly chopped
18 - 1 tablespoon pure maple syrup
19 - 1/4 teaspoon ground cardamom
20 - Pinch of kosher salt
→ Fresh Toppings
21 - 1 cup baby spinach or kale, chopped
22 - Seeds from 1 small pomegranate
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine butternut squash, sweet potato, and red onion in a mixing bowl. Add olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Toss thoroughly and arrange vegetables in a single layer on the baking sheet. Roast for 30–35 minutes, turning halfway, until golden and soft.
03 - Place quinoa or brown rice and water in a medium saucepan with salt. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook for 15–18 minutes until water is absorbed. Remove from heat and fluff grains with a fork.
04 - Blend mashed ube with coconut milk, maple syrup, and a pinch of salt in a blender or food processor. Purée until creamy and smooth, adjusting sweetness or coconut milk for desired consistency.
05 - Heat a nonstick skillet over medium. Add pistachios, maple syrup, ground cardamom, and salt. Stir for 2–3 minutes until pistachios become sticky and glossy. Spread mixture onto parchment paper to cool.
06 - Divide cooked grains among four serving bowls. Top each with roasted vegetables, a generous spoonful of ube-coconut purée, and a sprinkle of pistachio-maple crumble. Add chopped spinach or kale, pomegranate seeds, and feta cheese if desired. Garnish with microgreens.
07 - Serve bowls warm immediately.
# Expert Advice:
01 -
- Customizable with seasonal produce
- Vegetarian, gluten-free, and packed with flavor
02 -
- Swap ube for purple sweet potato if unavailable
- Make vegan by omitting feta or using plant-based cheese
03 -
- Add roasted chickpeas or lentils for extra protein
- Pair with dry Riesling or spiced chai tea for a warming meal