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 developed this recipe on a snowy weekend when I was craving something colorful and satisfying. The combination of sweet roasted veggies and creamy ube-coconut makes each bite a delight.
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 the oven to 400°F (200°C). In a bowl, toss squash, sweet potato, and onion with olive oil and spices, spread on baking sheet, and roast 30–35 minutes until tender.
- Cook Grain Base:
- Meanwhile, combine quinoa and water with salt in saucepan. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes. Fluff and set aside.
- Make Ube&Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and salt until smooth. Adjust coconut milk as needed.
- Prepare Pistachio&Maple Crumble:
- Heat skillet over medium. Add pistachios, maple syrup, cardamom, and salt, stirring for 2–3 minutes until sticky. Spread to cool.
- Assemble Bowls:
- Divide quinoa into four bowls. Top with roasted vegetables, ube&coconut purée, pistachio&maple crumble, greens, pomegranate seeds, feta, and microgreens.
- Serve:
- Enjoy warm.
Save On weekend afternoons my family loves gathering around the table while assembling these hearty bowls. Every person chooses their own favorite toppings and it sparks fun conversation about trying new flavors.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Allergen Information
Contains tree nuts and dairy if feta is used. Always check product labels for gluten and cross&contamination.
Nutritional Information
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g (per serving)
Save This bowl is a perfect balance of comfort and bright flavor for chilly days. Enjoy experimenting with toppings and grains each time.
Kitchen Help
- → Can quinoa be replaced with another grain?
Absolutely! Brown rice or wild rice make great alternatives for the grain base and hold up well to hearty vegetables.
- → Is there a substitute for ube?
Yes, purple sweet potato is an excellent substitute for ube and delivers a similar color and creamy texture.
- → How do I make this vegan?
Simply omit feta cheese or use a plant-based alternative. All other ingredients are vegan-friendly.
- → What nuts can replace pistachios?
Try chopped almonds or pecans, adjusting cooking time to ensure the crumble remains crunchy and aromatic.
- → How can I add more protein?
Include roasted chickpeas or lentils on top for a protein boost without changing flavor balance.
- → Which wine pairs well?
A dry Riesling balances the dish’s spices and sweetness, or opt for warming spiced chai tea for a non-alcoholic choice.