Pin it 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 first tried this bowl on a snowy afternoon, searching for something vibrant and satisfying. The blend of sweet, earthy vegetables and colorful toppings instantly brightened the day and quickly became a favorite for weeknight dinners.
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. In a large bowl, toss squash, sweet potato, and onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on baking sheet in a single layer. Roast for 30–35 minutes, turning once, until golden and tender.
- Cook Grain Base:
- While vegetables roast, 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 water is absorbed. Fluff and set aside.
- Prepare Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and salt until smooth. Adjust sweetness or coconut milk as desired.
- Make Pistachio&Maple Crumble:
- Heat a nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir constantly 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 dollop of ube&coconut purée, sprinkle of pistachio&maple crumble, greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Enjoy while warm.
Pin it My family loves building their own bowls, choosing their favorite toppings at the table. It always feels cozy and brings everyone together around vibrant food.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Nutritional Information (per serving)
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Dietary Notes
Vegetarian and gluten‑free. Make vegan by omitting feta or using plant-based cheese. Always check labels to avoid cross-contamination.
Pin it Finish each bowl with a drizzle of maple syrup or a handful of fresh microgreens for extra vibrancy. Savor the warmth and color!
Recipe Questions & Answers
- → Can I substitute ube in this bowl?
Yes, purple sweet potato is a great alternative for ube, offering similar color and sweetness.
- → How do I make the dish vegan?
Omit the feta cheese or replace it with plant-based feta for a fully vegan option.
- → Which grain base works best?
Quinoa offers a protein boost, but brown rice or your favorite whole grains also complement the flavors well.
- → Can I add extra protein?
Roasted chickpeas or lentils can be added on top for a hearty, protein-rich variation.
- → What toppings enhance this bowl?
Pomegranate seeds and microgreens add freshness and crunch, while pistachio-maple crumble brings nutty sweetness.
- → Is this bowl gluten-free?
Yes, as long as all ingredients and labels are verified gluten-free; quinoa is a naturally gluten-free grain.