Spiced Winter Bowls Fusion (Print View)
Winter bowls fill with roasted vegetables, quinoa, ube-coconut purée, pistachio crunch, and colorful garnishes.
# Components:
→ 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 kosher salt
09 - 1/4 teaspoon 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 canned 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 chopped kale
22 - Seeds from 1 small pomegranate
23 - 1/3 cup crumbled feta cheese (optional)
24 - Microgreens for garnish (optional)
# Method:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Toss thoroughly and spread evenly on the prepared baking sheet. Roast for 30–35 minutes, turning vegetables halfway, until golden and tender.
03 - Meanwhile, in a medium saucepan, combine quinoa or brown rice, water, and salt. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 15–18 minutes until water is absorbed and grains are tender. Remove from heat and fluff with a fork.
04 - Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth using a blender or food processor. Adjust sweetness or consistency by adding extra syrup or coconut milk if needed.
05 - Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2–3 minutes until pistachios turn sticky and glossy. Quickly spread mixture on parchment paper to cool.
06 - Spoon cooked grains into four serving bowls. Top each with roasted vegetables, a generous amount of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped spinach or kale, pomegranate seeds, and crumbled feta if desired. Garnish with microgreens.
07 - Present warm and enjoy immediately.
# Expert Advice:
01 -
- Bursting with seasonal flavors and nutrients
- Easy to customize for dietary needs and preferences
02 -
- Contains tree nuts (pistachios) and dairy (feta, optional)
- Check all labels for gluten or cross-contamination if necessary
03 -
- Roast vegetables in an even layer for best caramelization
- Prep topping elements in advance for speedy assembly