Spiced Winter Bowls (Print)
Colorful, warming bowls with spiced veggies, quinoa, and creative toppings for cozy, nourishing meals.
# Ingredients:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
03 - 1 medium red onion, cut into wedges
04 - 2 tablespoons olive oil
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Grain Base
10 - 1 cup quinoa or brown rice, rinsed
11 - 2 cups water
12 - 1/2 teaspoon salt
→ Ube-Coconut Purée
13 - 1 cup cooked ube (purple yam), mashed
14 - 1/3 cup coconut milk
15 - 1 tablespoon maple syrup
16 - Pinch of salt
→ Pistachio-Maple Crumble
17 - 1/2 cup shelled pistachios, roughly chopped
18 - 1 tablespoon maple syrup
19 - 1/4 teaspoon ground cardamom
20 - Pinch of salt
→ Fresh Toppings
21 - 1 cup baby spinach or kale, finely chopped
22 - Seeds from 1 small pomegranate
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss butternut squash, sweet potato, and red onion in a large mixing bowl with olive oil, cinnamon, cumin, paprika, salt, and pepper. Arrange evenly on the prepared baking sheet. Roast for 30–35 minutes, turning the vegetables once halfway, until golden and tender.
03 - Combine quinoa or brown rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until grains are just tender and water is absorbed. Fluff gently with a fork and hold warm.
04 - Blend mashed ube, coconut milk, maple syrup, and a pinch of salt in a blender or food processor until smooth. Taste and adjust coconut milk or sweetness as needed.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and salt. Stir continuously for 2–3 minutes, until pistachios are glossy and sticky. Transfer promptly to parchment paper to cool and set.
06 - Divide grain base among four bowls. Layer with roasted vegetables, a generous spoonful of ube-coconut purée, pistachio-maple crumble, chopped spinach or kale, pomegranate seeds, and crumbled feta if desired. Garnish with microgreens.
07 - Serve immediately while bowls remain warm.
# Expert Tips:
01 -
- Highly customizable for seasonal produce
- Warm, comforting and packed with nutrients
02 -
- Ube can be replaced with purple sweet potato for similar color and taste
- Pistachios may contain traces of other tree nuts
03 -
- For extra protein add roasted chickpeas or lentils
- Pair with dry Riesling or spiced chai for best flavor harmony