Save to Pinterest A cozy, nutrient-rich bowl filled with roasted winter vegetables, warming spices, and creative toppings such as pistachio-maple and ube-coconut. This main dish is both vegetarian and gluten-free, delivering a perfect balance for chilly days and customizable with what the season offers.
I first made these cozy bowls on a snowy evening when I wanted something hearty yet vibrant. The combination of sweet, savory, and crunchy elements turned an ordinary dinner into a comforting, colorful feast everyone enjoyed.
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
- Prep and Roast Vegetables:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on the baking sheet in a single layer. 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 and set aside.
- Make Ube-Coconut Purée:
- Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness or coconut milk as desired.
- Prepare Pistachio-Maple Crumble:
- Heat a nonstick skillet over medium heat. 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, a generous dollop of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens. Serve warm.
Save to Pinterest We love making these bowls for family night, letting everyone add their own toppings. It brings the colors and tastes of winter right to our table, and even picky eaters get excited for the crunchy pistachio sprinkle.
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). Double check all product labels for gluten or cross-contamination concerns.
Nutritional Information (per serving)
Calories: 410, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 9 g
Save to Pinterest Finish each bowl with bright pomegranate seeds and microgreens for a pop of color and crunch. A warming, satisfying meal for the coldest winter night.
Common Recipe Questions
- → How do I make the roasted vegetables perfectly tender?
Spread vegetables evenly on the baking sheet and roast at 400°F, turning once for even browning and tenderness.
- → Can I substitute quinoa with another grain?
Yes, brown rice, farro, or couscous work well for similar texture and flavor. Adjust cooking times accordingly.
- → What is a good alternative to ube?
Purple sweet potato or regular sweet potato can replace ube for similar creamy texture and vibrant color.
- → Is the dish suitable for vegans?
Omit the feta or use plant-based cheese to keep the bowl entirely vegan and dairy-free.
- → How can I add more protein?
Try adding roasted chickpeas, lentils, or crispy tofu for a protein boost and added texture.
- → What wine pairs well with this dish?
A dry Riesling or aromatic spiced chai tea enhances the bowl's warm flavors and spice profile beautifully.