Spiced Winter Bowls

Why Make This Recipe

Spiced Winter Bowls are a perfect way to embrace the warmth of the season. Packed with healthy ingredients like butternut squash, sweet potatoes, and quinoa, this dish is not only wholesome but also bursting with flavor. The blend of spices brings a cozy essence that makes each bite comforting. Whether you need a nourishing meal for lunch or dinner, these bowls are an excellent choice for anyone looking to enjoy the season’s best.

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

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Spread them evenly on the prepared baking sheet. Roast for 30 to 35 minutes, turning once, until the vegetables are golden and tender.
3. While the vegetables roast, combine quinoa (or brown rice) and water with 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 to 18 minutes until the water is absorbed. Fluff with a fork and keep warm.
4. In a blender or food processor, blend the mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth and creamy. Adjust sweetness or coconut milk to taste.
5. 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.
6. 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.
7. Serve immediately while warm.

How to Serve Spiced Winter Bowls

Spiced Winter Bowls are best enjoyed fresh out of the oven. Serve them warm to experience the full flavor of the roasted vegetables and the creamy ube-coconut pureé. These bowls can be a main dish or a side, and they pair wonderfully with a light salad or a warm bread.

How to Store Spiced Winter Bowls

If you have leftovers, you can store the components separately in airtight containers. The roasted vegetables and the grain base can be kept in the fridge for up to 3 days. The ube-coconut pureé can also last in the fridge for about the same time. Just reheat everything gently before serving again.

Tips to Make Spiced Winter Bowls

• For extra flavor, try adding different spices like nutmeg or coriander.
• You can switch up the vegetables based on what you have on hand, like carrots or Brussels sprouts.
• If you want to make it vegan, simply skip the feta cheese or use a vegan alternative.

Variation

For a protein boost, consider adding chickpeas or lentils to your bowls. They complement the flavors well and keep the dish hearty.

FAQs

1. Can I make Spiced Winter Bowls ahead of time?
   Yes, you can prepare all components separately in advance and assemble them when you’re ready to eat.

2. Is there a gluten-free option for this recipe?
   Yes, using quinoa or brown rice keeps the dish gluten-free.

3. Can I use frozen vegetables?
   While fresh vegetables offer the best flavor, you can use frozen if that’s what you have on hand. Just adjust the cooking times accordingly.

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