Spiced Winter Bowls Fusion (Print View)
Warm veggie bowls with quinoa, spiced roots, ube-coconut purée, and pistachio crunch. Satisfying and seasonal.
# Components:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cut into 1-inch cubes
02 - 2 cups sweet potato, peeled and cut into 1-inch cubes
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 kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Grain Base
10 - 1 cup quinoa or brown rice, rinsed
11 - 2 cups water
12 - 1/2 teaspoon kosher salt
→ Ube-Coconut Purée
13 - 1 cup cooked ube (purple yam), mashed
14 - 1/3 cup coconut milk
15 - 1 tablespoon pure maple syrup
16 - Pinch kosher salt
→ Pistachio-Maple Crumble
17 - 1/2 cup shelled pistachios, roughly chopped
18 - 1 tablespoon pure maple syrup
19 - 1/4 teaspoon ground cardamom
20 - Pinch kosher 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)
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a mixing bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Arrange vegetables in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, turning once midway, until vegetables are golden and fork-tender.
02 - While vegetables roast, combine quinoa and water with salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 to 18 minutes until water is absorbed. Fluff using a fork and keep warm.
03 - In a blender or food processor, combine mashed ube, coconut milk, maple syrup, and a pinch of salt. Blend until smooth, adjusting consistency with additional coconut milk as needed. Taste and adjust sweetness if desired.
04 - Heat nonstick skillet over medium. Add chopped pistachios, maple syrup, ground cardamom, and a pinch of salt. Stir constantly for 2 to 3 minutes until pistachios become sticky and glossy. Transfer mixture onto parchment paper and let cool completely.
05 - Divide cooked quinoa evenly among four bowls. Top each bowl with roasted vegetables, a generous scoop of ube-coconut purée, and a sprinkle of pistachio-maple crumble. Add chopped greens, pomegranate seeds, and feta cheese if using. Garnish with microgreens. Serve immediately while warm.
# Expert Advice:
01 -
- Deeply warming with spices ideal for winter
- Bright, customizable toppings and gluten&free vegetarian base
02 -
- Swap ube for purple sweet potato if needed
- Pistachios and feta are optional and can be replaced to adjust for allergens
03 -
- Make vegan by omitting feta or use plant-based cheese
- Add roasted chickpeas or lentils for heartier protein