Why Make This Recipe
Spiced Winter Bowls are a delightful and nourishing meal perfect for the colder months. Packed with seasonal vegetables and a rich flavor profile, this dish is not only satisfying but also healthy. It’s a great way to incorporate vibrant produce and wholesome grains into your diet, keeping you warm and energized during winter. Plus, it’s colorful and visually appealing, making it an excellent choice for family dinners or meal prep.
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 oven to 400°F. 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 evenly on the prepared baking sheet.
- Roast for 30 to 35 minutes, turning once, until vegetables 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 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 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
Serve Spiced Winter Bowls warm, allowing everyone to enjoy the comforting flavors. Each bowl can be customized with additional toppings like feta cheese or extra greens. They make for a hearty and nutritious meal on chilly winter days.
How to Store Spiced Winter Bowls
You can store the Spiced Winter Bowls in airtight containers in the refrigerator for up to 3-4 days. Keep the different components separate if possible, especially the ube-coconut purée and the crispy pistachio topping, so they stay fresh.
Tips to Make Spiced Winter Bowls
- For a quicker version, you can use pre-cut butternut squash and sweet potato.
- Feel free to substitute any of the vegetables based on your preference or what you have on hand.
- Adjust the spices to suit your taste. Add more cinnamon or cardamom for extra warmth!
Variation
You can easily turn these bowls into a vegan dish by omitting the feta cheese. Also, try adding other seasonal vegetables like Brussels sprouts or kale for more variety.
FAQs
-
Can I use different grains?
Yes! You can use any whole grains like farro, barley, or even couscous. -
What can I use instead of ube?
If you can’t find ube, you can substitute it with sweet potato or pumpkin for a similar flavor and texture. -
Can I make this recipe ahead of time?
Yes, you can prepare the vegetables and grains ahead of time and reheat when ready to serve. Just make the ube-coconut purée fresh for best results.
Spiced Winter Bowls
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A nourishing meal packed with seasonal vegetables and wholesome grains, perfect for colder months.
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 oven to 400°F. 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 evenly on the prepared baking sheet.
- Roast for 30 to 35 minutes, turning once, until vegetables 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 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 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
For a quicker version, use pre-cut squash and sweet potato. You can substitute the vegetables and spices as desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian