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 made these bowls after searching for a comforting vegetarian meal that feels downright celebratory. The contrast between sweet roasted vegetables, earthy grains, and bright crunchy toppings made this a favorite at home.
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 Veggies:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast:
- 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.
- Cook Grain:
- 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 Purée:
- Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness or coconut milk as desired.
- Pistachio 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:
- Divide quinoa into four bowls. Top with roasted vegetables, a generous dollop of ube&coconut purée, sprinkle of pistachio&maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
- Serve:
- Serve warm.
Save This was a hit at our recent winter gathering—everyone built their own bowls and swapped toppings, making it a fun, interactive dinner.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor for purée
Nutritional Information
Per serving: 410 calories, 16 g total fat, 59 g carbohydrates, 9 g protein
Dietary Variations
Swap ube for purple sweet potato if unavailable. Make vegan by omitting feta or using plant-based cheese; add roasted chickpeas or lentils for extra protein.
Save Give this bowl your own twist with favorite grains or veggies. Each serving feels like a boost of color and comfort on a cold day.
Recipe FAQ Section
- → Which vegetables work best for roasting?
Butternut squash, sweet potato, and red onion provide sweetness and depth, but carrots or parsnips are great too.
- → Can the grain base be swapped?
Quinoa is classic, but brown rice, millet, or cauliflower rice work well for alternative bases.
- → Is ube easily substituted?
Purple sweet potato delivers similar color and flavor if ube isn't available. Adjust coconut milk as needed.
- → How do I make this vegan?
Skip feta cheese or substitute with plant-based feta. Be sure to verify all toppings are dairy-free.
- → What nuts can replace pistachios?
Try chopped pecans, walnuts, or almonds for the crumble. Each offers distinct texture and taste.
- → Are wine or drink pairings recommended?
Dry Riesling highlights the spices, while spiced chai tea matches the cozy, warming theme perfectly.