Spiced Winter Bowls Fusion (Print Version)
Roasted winter veggies, grains, spices, and colorful toppings create a hearty, cozy bowl for cold days.
# What You'll Need:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
03 - 1 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, chopped
22 - 1 small pomegranate, seeds only
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Steps to Follow:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper. Arrange in a single layer on the baking sheet. Roast 30 to 35 minutes, turning once, until vegetables are golden and tender.
03 - While vegetables roast, combine quinoa and water in a saucepan; add salt. Bring to a boil, then reduce heat, cover, and simmer for 15 to 18 minutes until water is absorbed. Fluff grains with a fork and keep warm.
04 - Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth using a blender or food processor. Adjust coconut milk to desired consistency.
05 - Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2 to 3 minutes until pistachios appear sticky and glossy. Transfer to parchment paper and let cool.
06 - Split quinoa among four bowls. Top each with roasted vegetables, a generous spoonful of ube-coconut purée, pistachio-maple crumble, chopped greens, pomegranate seeds, and feta (if desired). Garnish with microgreens.
07 - Serve immediately while warm.
# Additional Tips::
01 -
- Packed with seasonal vegetables and bold flavors
- Highly customizable and easy to prepare for weeknight meals
02 -
- Pistachios are a tree nut—always check for allergies
- Swap ube for purple sweet potato if needed—textures and colors stay vibrant
03 -
- Add roasted chickpeas or lentils for protein and extra texture
- Pair with dry Riesling or spiced chai tea to match the flavors