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, and the colorful layers made even a gray day feel special. Watching my friends build their bowls with different toppings turned dinner into a fun, cozy event.
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 on baking sheet 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 water is absorbed. Fluff with a fork.
- Make Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness or coconut milk to taste.
- Create Pistachio&Maple Crumble:
- Heat nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2&3 minutes until pistachios are sticky and glossy. Spread on parchment to cool.
- Assemble Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, ube&coconut purée, pistachio&maple crumble, chopped greens, pomegranate seeds, feta if using, and garnish with microgreens.
- Serve:
- Serve warm and enjoy.
Pin it My family loves creating their own variations with extra greens or different cheeses. We always make extra pistachio crumble because everyone sneaks bites before dinner.
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 is optional). Check labels for gluten or cross-contamination concerns.
Nutritional Information (per serving)
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Pin it Put out all the toppings so everyone can mix and match their own bowl. Let your creativity brighten even the coldest days.
Common Questions
- → Can I substitute ube with another ingredient?
Yes, purple sweet potato works well in place of ube for the purée, offering similar color and texture.
- → What grains can I use instead of quinoa?
Brown rice, millet, or farro are great alternatives to quinoa, depending on dietary preferences and availability.
- → How do I make the dish vegan?
Simply skip feta cheese or use a plant-based alternative for a completely vegan option.
- → Does the pistachio-maple crumble add sweetness?
The crumble provides gentle sweetness and crunch, enhancing the roasted vegetable flavors without overpowering.
- → How can I increase protein in the bowl?
Roasted chickpeas or cooked lentils can be added along with the vegetables or as a topping.
- → What tools do I need to prepare this dish?
You'll need a baking sheet, parchment paper, saucepan, mixing bowls, skillet, and a blender or food processor.