Colorful bowls with spiced roast veggies, quinoa, creative toppings, and cozy fusion flavors, ideal for cold days.
# What You'll Need:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
03 - 1 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)
# Step-by-Step Guide:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss butternut squash, sweet potato, and red onion with olive oil, ground cinnamon, cumin, smoked paprika, salt, and black pepper. Arrange in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, turning once, until the vegetables are golden and tender.
03 - While vegetables roast, combine quinoa or brown rice with water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 to 18 minutes until all liquid is absorbed. Fluff with a fork and keep warm.
04 - Blend mashed ube, coconut milk, maple syrup, and a pinch of salt in a blender or food processor until smooth and creamy. Adjust sweetness or coconut milk to taste as preferred.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, ground cardamom, and pinch of salt. Stir constantly for 2 to 3 minutes until pistachios are sticky and glossy. Transfer to parchment and allow to cool.
06 - Divide cooked quinoa or rice among four bowls. Top with roasted winter vegetables, a dollop of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped spinach or kale, pomegranate seeds, and feta cheese if using. Garnish with microgreens.
07 - Serve bowls warm.
