Spiced Winter Bowls Fusion (Printable View)

Roasted veggies, quinoa, vibrant ube-coconut, and maple-pistachio crumble in a cozy winter bowl.

# Ingredient List:

→ Roasted Vegetables

01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
03 - 1 medium 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 - Seeds from 1 small pomegranate
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Spread evenly on parchment-lined baking sheet and roast for 30 to 35 minutes, turning once to ensure even browning until golden and tender.
03 - In a medium saucepan, combine quinoa or brown rice with water and 1/2 teaspoon salt. Bring to a boil on medium heat, reduce to a low simmer, cover, and cook for 15 to 18 minutes until liquid is absorbed. Fluff grains with a fork and set aside.
04 - Blend mashed ube, coconut milk, maple syrup, and a pinch of salt in a blender or food processor until smooth. Adjust sweetness or coconut milk for a creamy consistency as desired.
05 - In a nonstick skillet over medium heat, sauté chopped pistachios, maple syrup, ground cardamom, and a pinch of salt, stirring constantly for 2 to 3 minutes until nuts are sticky and glossy. Spread out on parchment paper to cool.
06 - Divide cooked quinoa or rice evenly among four bowls. Top with roasted vegetables, a generous scoop of ube-coconut purée, pistachio-maple crumble, chopped spinach or kale, pomegranate seeds, and feta cheese if desired. Garnish with microgreens.
07 - Serve bowls warm for optimal flavor.

# Expert Suggestions:

01 -
  • Packed with vegetables for delicious nutrition
  • Easy to customize with seasonal produce
  • Quick enough for weeknight dinner
  • Naturally vegetarian and gluten free
02 -
  • High in fiber from vegetables grains and pistachios
  • Freezes well so you can batch cook for busy weeks
  • Colorful ingredients boost both nutrition and visual appeal
03 -
  • Roasting vegetables at a high heat creates crispy edges and deep flavor always spread them out in one layer so they caramelize not steam
  • Blend the ube coconut purée until totally smooth for best texture and color
  • Make the pistachio maple crumble ahead it stores well for days and the flavor gets even more pronounced

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