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.
This recipe became a cold-weather favorite in my kitchen. After experimenting with vibrant toppings and cozy spices, everyone wanted seconds and the leftovers never lasted long.
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 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 on baking sheet, roast for 30–35 minutes, turning once, until golden and tender.
- Prepare Grain Base:
- While vegetables roast, combine quinoa and water in a saucepan with salt. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes until water is absorbed. Fluff with fork and set aside.
- Make Ube-Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and salt until smooth. Adjust sweetness or coconut milk if needed.
- Pistachio-Maple Crumble:
- Heat nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt, stirring constantly for 2–3 minutes until pistachios are sticky and glossy. Spread on parchment to cool.
- Assemble:
- Divide quinoa into four bowls. Top with roasted vegetables, ube-coconut purée, pistachio-maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens. Serve warm.
Save These bowls instantly remind my family of winter holidays. The vibrant colors and sweet-salty crunch from the crumble always put a smile on faces at dinner time.
Tools You'll Need
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor for the purée.
Nutritional Information
Per serving: Calories 410, Total Fat 16 g, Carbohydrates 59 g, Protein 9 g.
Customization Ideas
Add roasted chickpeas or lentils for extra protein. Make vegan by swapping feta for plant-based cheese, or leave it out.
Save Enjoy these vibrant bowls as a hearty dinner or lunch. Serve with spiced chai tea or crisp sparkling water for a seasonal touch.
Recipe FAQ
- → What can I substitute for ube?
Purple sweet potato works as an excellent substitute for ube, delivering a similar creamy texture and color.
- → Can this dish be made vegan?
Absolutely! Simply skip the feta cheese or replace it with a plant-based alternative.
- → How do I store leftovers?
Store assembled bowls in airtight containers in the fridge for up to 3 days. Keep toppings separate for best texture.
- → Which grains work best as a base?
Quinoa adds extra protein, but brown rice or even farro work well for different textures and flavors.
- → Can I add protein to this dish?
Roasted chickpeas or lentils are delicious additions for extra plant-based protein and heartiness.