Why Make This Recipe
Spiced Winter Bowls are a warm and hearty meal perfect for chilly days. They combine sweet roasted vegetables with a protein-rich base of quinoa or brown rice. The colorful ingredients not only look appealing but also provide a great mix of flavors and nutrients. This recipe is a fantastic way to enjoy seasonal produce while satisfying your hunger.
How to Make Spiced Winter Bowls
Ingredients
- 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
- 1 cup quinoa or brown rice, rinsed
- 2 cups water
- 1/2 teaspoon salt
- 1 cup cooked ube, mashed
- 1/3 cup coconut milk
- 1 tablespoon maple syrup
- Pinch of salt
- 1/2 cup shelled pistachios, roughly chopped
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cardamom
- Pinch of salt
- 1 cup baby spinach or kale, chopped
- Seeds from 1 small pomegranate
- 1/3 cup feta cheese, crumbled (optional)
- Microgreens, for garnish (optional)
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Spread the vegetables evenly on the prepared baking sheet.
- Roast the vegetables for 30 to 35 minutes, turning once, until they are golden and tender.
- While the vegetables roast, combine quinoa (or brown rice) and water with 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 to 18 minutes until the water is absorbed. Fluff with a fork and keep warm.
- In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth and creamy. Adjust sweetness or coconut milk to taste.
- Set a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and a pinch of salt. Stir constantly for 2 to 3 minutes until the pistachios are sticky and glossy. Transfer to parchment paper to cool.
- Divide the grain base evenly into four bowls. Top each with roasted vegetables, a dollop of ube-coconut purée, pistachio-maple crumble, chopped greens, pomegranate seeds, and feta cheese if using. Garnish with microgreens as desired.
- Serve immediately while warm.
How to Serve Spiced Winter Bowls
Spiced Winter Bowls are best served warm, straight from the oven. You can enjoy them as a main course or a side dish. They pair well with a light salad or a piece of crusty bread.
How to Store Spiced Winter Bowls
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to three days. To reheat, warm them in the microwave or on the stove with a bit of water to keep everything moist.
Tips to Make Spiced Winter Bowls
- You can customize the vegetables based on what’s in season or what you have on hand.
- If you want extra protein, consider adding chickpeas or lentils to the bowls.
- For a vegan version, skip the feta cheese or use a dairy-free alternative.
Variation
Feel free to swap out the quinoa or brown rice for another grain like farro or barley. You can also use different spices based on your taste preferences—try adding nutmeg for a sweeter flavor or chili powder for some heat.
FAQs
1. Can I prepare this dish ahead of time?
Yes, you can prepare the roasted vegetables and grains earlier in the day and assemble the bowls just before serving.
2. What can I use instead of ube?
If you can’t find ube, sweet potato or pumpkin puree works as a great alternative.
3. Is this recipe gluten-free?
Yes, as long as you use gluten-free grains like quinoa or rice, this recipe is suitable for gluten-free diets.
Spiced Winter Bowls
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and hearty meal combining sweet roasted vegetables with quinoa or brown rice, perfect for chilly days.
Ingredients
- 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
- 1 cup quinoa or brown rice, rinsed
- 2 cups water
- 1/2 teaspoon salt
- 1 cup cooked ube, mashed
- 1/3 cup coconut milk
- 1 tablespoon maple syrup
- Pinch of salt
- 1/2 cup shelled pistachios, roughly chopped
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cardamom
- Pinch of salt
- 1 cup baby spinach or kale, chopped
- Seeds from 1 small pomegranate
- 1/3 cup feta cheese, crumbled (optional)
- Microgreens, for garnish (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Spread the vegetables evenly on the prepared baking sheet.
- Roast the vegetables for 30 to 35 minutes, turning once, until they are golden and tender.
- While the vegetables roast, combine quinoa (or brown rice) and water with 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 to 18 minutes until the water is absorbed. Fluff with a fork and keep warm.
- In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth and creamy. Adjust sweetness or coconut milk to taste.
- Set a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and a pinch of salt. Stir constantly for 2 to 3 minutes until the pistachios are sticky and glossy. Transfer to parchment paper to cool.
- Divide the grain base evenly into four bowls. Top each with roasted vegetables, a dollop of ube-coconut purée, pistachio-maple crumble, chopped greens, pomegranate seeds, and feta cheese if using. Garnish with microgreens as desired.
- Serve immediately while warm.
Notes
You can customize the vegetables based on what’s in season. For extra protein, consider adding chickpeas or lentils. For a vegan version, skip the feta cheese or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg
