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 still remember the first time I made these bowls on a snowy evening. The kitchen filled with the scent of cinnamon and cumin, and my friends could not believe how satisfying and vibrant plant-based comfort food can be.
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 Roasting:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Vegetable Roasting:
- In a large bowl, toss the 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 Base:
- While vegetables roast, 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.
- Make Pistachio-Maple Crumble:
- Heat a nonstick skillet over medium heat. Add the 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:
- Serve warm.
Save We gathered around the table and everyone loved the bright colors and warming taste. My kids especially enjoyed choosing their own toppings and making every bowl unique.
Required Tools
Baking sheet, parchment paper, medium saucepan, mixing bowls, nonstick skillet, blender or food processor (for purée)
Nutritional Information
Each serving provides 410 calories, 16 g fat, 59 g carbs, and 9 g protein.
Notes
Swap ube for purple sweet potato if unavailable, and make vegan by omitting feta or using plant-based cheese. Add roasted chickpeas or lentils for extra protein, or pair with a dry Riesling or spiced chai tea.
Save Your kitchen will smell amazing and each bowl feels nurturing, uplifting, and full of winter comfort.
Recipe FAQ
- → What vegetables work best in these bowls?
Roasted butternut squash, sweet potato, and red onion create natural sweetness and depth. Other winter veggies may be substituted too.
- → Can I use a grain other than quinoa?
Brown rice works well and provides a hearty texture. Feel free to experiment with your favorite grain or pseudo-grain.
- → How do I make the ube-coconut purée?
Simply blend cooked, mashed ube with coconut milk, maple syrup, and a pinch of salt until silky and smooth.
- → Is there a vegan option for this dish?
Omit or replace feta cheese with a plant-based alternative for a fully vegan bowl.
- → What toppings enhance the dish?
Pistachio crumble, pomegranate seeds, baby spinach, kale, and microgreens add crunch and color. Add roasted chickpeas for extra protein.
- → Can I prepare components ahead of time?
Absolutely! Roast vegetables and make the purée and crumble in advance. Assemble bowls when ready to serve.