Spiced Winter Bowls
Warm up with these hearty spiced winter bowls — a cozy mix of roasted vegetables, grains, and a creamy spiced dressing. Packed with flavor, color, and comfort, they’re perfect for cold-weather lunches or dinners.
Equipment
- Baking sheet
- Mixing Bowls
- Blender or whisk
Ingredients
Roasted Vegetables
- 2 cups sweet potatoes peeled and cubed
- 2 cups cauliflower florets
- 1 red onion sliced into wedges
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- Salt and pepper to taste
Base & Add-ins
- 2 cups cooked quinoa or brown rice
- 1 cup chickpeas drained and rinsed
- 2 cups baby spinach or kale
Spiced Dressing
- 3 tbsp tahini
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp maple syrup or honey
- ½ tsp ground turmeric
- 2–3 tbsp warm water to thin dressing as needed
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes, cauliflower, and red onion with olive oil, cumin, cinnamon, smoked paprika, salt, and pepper until evenly coated.
- Spread vegetables on the baking sheet and roast for 25–30 minutes, stirring halfway, until tender and golden brown.
- Meanwhile, prepare the dressing: whisk or blend tahini, lemon juice, maple syrup, turmeric, and enough warm water to make a creamy, pourable sauce.
- To assemble: divide quinoa or brown rice among four bowls. Top each with roasted vegetables, chickpeas, and greens.
- Drizzle generously with spiced tahini dressing. Serve warm and enjoy your nourishing winter bowl!
Notes
Customize your winter bowl with your favorite seasonal veggies like carrots, Brussels sprouts, or parsnips. Add avocado or toasted nuts for extra texture. The tahini-turmeric dressing keeps well for 3–4 days in the fridge.