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.
On my first attempt, the combination of roasted squash and sweet potato with the vibrant ube-coconut purée made dinner feel festive and comforting. These bowls have quickly become our go-to meal for cozy nights when we crave something nourishing but a bit special.
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 the 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.
- Cook the 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 fork.
- Make the Ube-Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and pinch of salt until smooth. Adjust to taste.
- Prepare the Pistachio-Maple Crumble:
- Heat nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir for 2–3 minutes until sticky and glossy. Cool on parchment.
- Assemble the Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, dollop ube-coconut purée, sprinkle pistachio-maple crumble, fresh greens, pomegranate seeds, and feta (if using). Garnish with microgreens.
- Serve:
- Serve warm.
Save Making these bowls for my family, I love seeing everyone choose their favorite toppings. My kids will always go for extra pomegranate seeds and microgreens!
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor.
Allergen Information
Contains tree nuts (pistachios) and dairy (feta, optional). Always check labels for gluten and cross-contamination risks.
Nutritional Information
Per serving: 410 calories, 16 g fat, 59 g carbohydrates, 9 g protein.
Save Enjoy the comforting flavors and beautiful colors–these bowls make any winter night feel special!
Recipe FAQ
- → Can I substitute purple sweet potato for ube?
Yes, purple sweet potato provides a similar color and texture. Adjust sweetness and coconut milk to taste.
- → What grains work well as a base?
Quinoa is recommended, but brown rice, wild rice, or millet are also great options for a hearty base.
- → How do I make this vegan?
Omit the feta cheese or use a plant-based alternative for a fully vegan bowl.
- → What protein add-ins are suitable?
Roasted chickpeas or lentils can be added for more protein and extra texture.
- → What spice gives warmth to the vegetables?
Cinnamon, cumin, smoked paprika, and cardamom give the vegetables deliciously warming flavors.
- → Is this meal gluten-free?
Yes, all core ingredients are gluten-free. Always check product labels for possible cross-contamination.