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.
I first made this when searching for a warming dinner that felt special, using every winter veggie I had on hand. The ube&coconut purée and pistachio&maple crumble were a surprise hit, making the bowl feel both nourishing and festive.
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. Arrange on the baking sheet. Roast for 30–35 minutes, turning once, until golden and tender.
- Prepare Grain Base:
- Combine quinoa and water with salt in a saucepan. Bring to a boil. Cover, reduce heat, 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 pinch of salt until smooth. Adjust coconut milk or sweetness as preferred.
- Pistachio&Maple Crumble:
- Heat a nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir 2–3 minutes until sticky and glossy. Cool on parchment.
- Assemble Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, ube&coconut purée, pistachio&maple crumble, greens, pomegranate seeds, feta (if using), and microgreens.
- Serve:
- Serve bowls warm.
Save This bowl became a family favorite at our Sunday dinners, bringing everyone together with its colorful layers and rich flavors. The kids get excited about picking their own toppings, and it always feels like a special seasonal treat.
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). Check all labels for gluten or cross-contamination if necessary.
Nutritional Information
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g (per serving)
Save These vibrant bowls will remind you how delicious winter vegetables can be. Customize with your favorite toppings and enjoy cozy comfort any night!
Kitchen Q&A
- → What vegetables work best for these bowls?
Use hearty vegetables like butternut squash, sweet potato, and red onion for depth and natural sweetness.
- → Can I substitute quinoa for another grain?
Brown rice, farro, or millet all work well as a base, depending on your preference or dietary needs.
- → How do I make the pistachio-maple crumble vegan?
The crumble is naturally vegan. For fully vegan bowls, omit or substitute the feta cheese with a plant-based option.
- → What can replace ube in the purée?
Purple sweet potato or standard sweet potato are great alternatives if ube is unavailable.
- → Are there ways to add more protein?
Add roasted chickpeas or lentils to the bowl for extra plant-based protein and texture.
- → What fresh toppings add brightness?
Pomegranate seeds, baby spinach, kale, and microgreens enhance freshness and color in each bowl.