The bowls I prepare in winter are imbued with the warmth and comfort I crave when the temperature plummets. They usually contain roasted root vegetables, paired with grains like quinoa or farro, and an array of beans that, in my case, make the bowls protein-packed.
Then there are the salads (I never skimp on them). Mine are protein-packed and filled with seasonal greens.
My dressings run the gamut, but mine is often citrusy and tangy.
The 13 Best Winter Nourish Bowl
1. Roasted Root Veggie Nourish Bowl
I adore preparing a wholesome, nourishing meal, and it is one of the few tasks I take on that involves creativity, which is a big part of my personality. If I had to name three things I enjoy most about cooking, the first, without a doubt, is shopping for fresh ingredients.
Following closely behind are the satisfying acts of chopping and stirring.
Ingredients
Medium carrots, peeled and chopped, 2
Pair of medium parsnips, peeled and chopped
One small sweet potato, peeled and diced
One small beet, peeled and diced
Olive oil, 2 tablespoons
Salt and pepper, to taste
Dried thyme, 1 teaspoon
Quinoa, cooked, 1 cup
Baby spinach, 1 cup
Feta cheese, crumbled (optional), 1/4 cup
Roasted pumpkin seeds, 1/4 cup
Balsamic glaze, 1 tablespoon
Instructions
1. Fire up your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Get your chopped carrots, parsnips, sweet potato, and beet into a large mixing bowl. Drizzle olive oil over the top, then season with salt, pepper, and thyme. Toss well to coat the veggies, then funnel them out onto a baking sheet.
3. Into the oven they go! Roast the veggies until tender (and maybe slightly caramelized), about 25 to 30 minutes, stirring halfway through.
4. Meanwhile, get your quinoa cooking. If you’re already using the oven, you might as well toss in some walnuts or pumpkin seeds to roast for a few minutes. You’ll use them to top the bowl later on.
5. After the sautéed spinach gets mixed into the quinoa and roasted root veggies (and the oven-roasted nuts get thrown in), you’ll find that topping the nourish bowl with crumbled feta and balsamic glaze makes it taste even more nutty and delicious.
2. Warm Lentil & Quinoa Nourish Bowl
I derive joy from creating meals that are not just delicious but also wholesome and nourishing. My obsession with quinoa and lentils continues unabated, and I find that they make a fantastic warm bowl base.
This one is a blast of color and texture—in the form of zucchini, carrot, and corn—along with a medley of spices that takes it to the next level. Cumin and smoked paprika are our friends here, and if you were to add a touch of lemon juice and some fresh parsley, you would have the vibrant bowl that I enjoyed devouring several times over.
Ingredients
1 cup of quinoa
1 cup of green or brown lentils.
4 cups of vegetable broth (preferably low sodium).
1 tablespoon of olive oil
1 finely chopped onion
2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika.
1 diced carrot,1 diced zucchini
Directions
1. Take a medium saucepan and put the quinoa and 2 cups of vegetable broth in it. Turn the heat up high to get it boiling and then reduce it to low; cover and simmer them together for about 15 minutes. This should yield fluffy quinoa, with more than enough time for it to absorb all the liquid.
2. While you are doing that, get another pot and put the lentils and the rest of the vegetable broth in it. You will do the same procedure with these two ingredients, except they should take about 20 to 25 minutes to get boiling and then simmer nicely into a tender state.
3. Meanwhile, take a large pan and heat up some olive oil in it at medium-high heat. Add the onions and garlic to the hot oil, stirring occasionally for about 3 minutes until the onion is translucent.
4. To the translucent onion and garlic, add 1 teaspoon of cumin and 1 teaspoon of smoked paprika. They should smell really good already. And after about 1 minute of these spices sautéing, add carrot and zucchini. Stir the mixture occasionally for about 7 minutes or so until these two veggies are nice and tender.
3. Winter Squash & Kale Nourish Bowl
During the depth of winter, I find solace in a warm and colorful bowl filled with truly nourishing ingredients. The bowl’s base consists of roasted butternut squash, kale, and quinoa, an astonishingly healthy and delicious meal.
Each component is brimming with flavor and nutrition and expresses itself fully, whether in the way the nutty seeds linger in the shade of the butternut squash or the way the kale undulates in the light of a noonday sun in winter.
Ingredients
- one small butternut squash
- olive oil
- salt and pepper
- kale
- toasted pumpkin seeds
- dried cranberries
- feta
Instructions
1.Set the oven to 400°F (200°C). Cubes of butternut squash should be tossed with 1 tablespoon of olive oil, salt, and pepper. Place on a baking sheet and roast in the oven for about 20-25 minutes. They should be tender and lightly caramelized when removed from the oven.
2. Cook the kale in a pan with a little oil, over medium heat, for 3-4 minutes until wilted. Add a pinch of salt and pepper to taste, then set it aside. Meanwhile, in a small bowl, combine the balsamic vinegar and maple syrup to make a dressing.
3. Prepare the nourish bowls by portioning the quinoa, roasted squash, and sautéed kale into individual bowls. Add toasted pumpkin seeds, dried cranberries, and, if desired, feta cheese to top each bowl. Drizzle with the balsamic maple dressing right before serving.
4.Dig into your nourishing meal and enjoy!
4. Brussels Sprout & Sweet Potato Nourish Bowl
I am extremely excited to present a meal that brings together several power foods—Brussels sprouts, sweet potatoes, and quinoa—that are so good for us. Although I have eaten various versions of this combination for years, smoky paprika and tahini dressing take it to wonderful new heights.
This dish is my current favorite way to enjoy dinner.
Ingredients
- 1 cup Brussels sprouts, halved
- 1 sweet potato, peeled and cut into cubes
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 cup cooked quinoa
- 1/4 cup chickpeas, drained and rinsed
- A handful of baby spinach
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon water (to thin the dressing)
Instructions
The oven should be preheated to 400°F (200°C).
The Brussels sprouts and sweet potato cubes must be tossed and coated with a combination of olive oil, salt, pepper, smoked paprika, and garlic powder.
The mixture should be spread onto a baking sheet.
They should be roasted in the oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, a tahini dressing should be prepared. In a small bowl, the ingredients—tahini, lemon juice, maple syrup, and water—need to be mixed together until the mixture is smooth.
In a large bowl, combine cooked quinoa, chickpeas, and baby spinach.
Add the roasted vegetables and dress with the sauce.
5. Mushroom & Wild Rice Nourish Bowl
In my kitchen, I relish making a homey and comfortingly stout dish with wild rice and an ensemble of mushrooms. This is a recipe I created years back, and I have gone on to make it many times.
I love pulling the ingredients together. It smells so good with fresh thyme, and a hint of lemon brings out the flavor of the mushrooms.
Ingredients
- One cup of wild rice
- Twelve ounces of mixed mushrooms, such as cremini, shiitake, oyster, enoki, maitake, and button mushrooms.
- Two tablespoons of olive oil.
- Three cloves of garlic, minced.
- One tablespoon of fresh thyme.
- Two cups of baby kale or spinach.
- Two cups of vegetable broth or water.
- Salt and black pepper, to taste.
- One tablespoon of lemon juice.
- Chopped fresh parsley for garnish.
- Nuts or seeds for garnish, such as toasted pine nuts or sunflower seeds.
Instructions
1. Prepare the wild rice in line with the package directions, simmering it in a delicious broth of vegetable stock or just plain water for extra flavor. This hearty dish takes about 45 minutes to come together and produce a beautiful nuttiness from the rice.
2. While the rice is cooking, take your time and clean the mushrooms thoroughly. I used shiitake and button mushrooms, but feel free to use any combo of mushrooms you like. After slicing the mushrooms, get a large pan or skillet heated up over medium-high heat and add some olive oil.
3. Once the mushrooms are sizzling, add the minced garlic and thyme. Sauté the mushrooms until perfect—golden brown, slightly crisp, and deeply, deliciously flavored—with salt and pepper.
4. Next, wilting some greens of your choice with those glorious mushrooms. I used baby kale, but spinach would work too (any kind of green really). Add it to the pan and turn the heat down just a bit. Season the mixture to your taste with salt and black pepper.
Add lemon juice and garnish using nuts or seeds
7. Hearty Bean & Barley Nourish Bowl
I take great pleasure in the art of preparing a lovely meal—a meal that both comforts and nourishes. This bowl, a blend of pearl barley, mixed beans, and kale, most certainly fits that description.
Pearl barley is hearty enough to stand in for any grain in a grain bowl, and combined with the smoky flavor of the paprika and the fresh brightness of the lemon juice, it makes this bowl far more delightful than most grain bowls have any right to be.
Ingredients
- 1 cup of pearled barley
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) mixed beans, drained and rinsed
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1 cup of kale, chopped
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons parsley, minced
- Juice of 1 lemon
Instructions
1. Bring the vegetable broth to a boil in a medium pot. Stir in the barley, cover, and reduce the heat to low. Simmer for about 25-30 minutes, until the barley is tender and most of the liquid has been absorbed.
2. While the barley is cooking, heat the oil in a large skillet over medium heat. Add the onion and sauté until it’s translucent, about 5 minutes.
3. Add the garlic, carrots, and celery, and continue to cook for another 5 minutes, until the vegetables are softened.
4. Stir in the mixed beans, smoked paprika, and season with salt and pepper. Cook for 3-5 minutes more, so everything is heated through and flavors meld.
5. Add the kale and stir constantly for about a minute, until it’s wilted. Then mix in the cooked barley.
6. Right before serving, stir in the lemon (or lime) juice and fresh herbs, adjusting salt and pepper as necessary.
7. Cabbage & Carrot Slaw Nourish Bowl
I believe that a meal can offer not only nourishment but also pure delight if it presents a mesmerizing medley of textures and colors. This vibrant slaw, bold with the flavors of fresh cabbage and carrots, combines beautifully with light and airy quinoa and creamy avocado.
If you serve it garnished with crunchy pumpkin seeds and a spritz of fresh lime, you’ll have a dish that’s not only good for you but also so harmonious in flavor.
Ingredients
Cabbage (2 cups, shredded)
Carrots (1 cup, shredded)
Fresh cilantro (1/4 cup, chopped)
Fresh lime juice (2 tablespoons)
Olive oil (2 tablespoons)
Honey (1 tablespoon)
Salt (to taste)
Pepper (to taste)
Quinoa (1/2 cup, cooked)
Chickpeas (1/2 cup, canned, drained, and rinsed)
Ripe avocado (1, sliced)
Pumpkin seeds (1/4 cup, toasted)
Instructions
1. Combine the cabbage, carrots, and chopped cilantro in a large bowl.
2. In a small bowl, whisk together the dressing ingredients: lime juice, olive oil, honey, salt, and pepper.
3. Pour the dressing over the slaw and toss well to combine.
4. To serve, place layers of the base, slaw, chickpeas, and avocado in a bowl.
5. Finish with toasted pepitas for crunch.
9. Broccoli & Cauliflower Nourish Bowl
While searching for healthy meal options, I came across a nourish bowl that had broccoli and cauliflower in it. These two vegetables are a gift from God.
When roasted to the perfect level of tenderness and caramelization, they become kind of sweet, which is weird but also awesome. Both quinoa and chickpeas are hearty, nutty carb-providers, and a bunch of warm, roasted veggies nestled under a scoop of creamy avocado sounds like some kind of crazy, comforting burrito that doesn’t involve tortillas and is instead served in a bowl.
Ingredients
- 1 cup of broccoli flowerets
- 1 cup of cauliflower flowerets
- 1 cup of cooked quinoa
- 1/2 cup of chickpeas (drained and rinsed)
- 1/4 cup of thinly sliced red onion
- 1 tablespoon of olive oil
- 1/2 teaspoon of smoked paprika, Salt, and Pepper (to taste).
- Optional: 1 avocado (sliced)
- 1/4 cup of feta cheese (crumbled)
- lemon wedges (for serving)
- and fresh parsley (chopped, for garnish).
Instructions
1. Set the oven temperature to 400°F (200°C). Toss the broccoli and cauliflower florets with olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet and ensure they are in a single layer.
2. Transfer the baking sheet to the oven and roast the vegetables for 20-25 minutes, or until they are fork-tender and have developed some nice brown spots.
3. In a large mixing bowl, now combine the roasted broccoli and cauliflower with the cooked quinoa and chickpeas. Stir in the chopped red onion.
4. Portion the mixture into bowls and top each with half an avocado, some feta, and a sprinkle of parsley.
5. Serve with lemon wedges and enjoy warm or at room temperature.
10. Charred Greens & Brown Rice Nourish Bowl
In my kitchen, I take joy in putting together healthful, sustaining meals that speak to both body and spirit. Such a meal might consist of tender brown rice served alongside the fiercely alive green of kale and Swiss chard.
The greens would be charred and seasoned just so to coax out their delightful earthy flavor while still allowing them to taste like the green they are.
Then. I would top this bowl with slices of creamy avocado! Yum
Ingredients
Brown Rice, 1 cup
Water or vegetable broth, 2 cups
Kale, 1 bunch, stems removed and roughly chopped
Swiss chard, 1 bunch, stems removed and roughly chopped
Olive oil, 2 tablespoons
Garlic, 2 cloves, minced
Soy sauce or tamari, 1 tablespoon
Lemon juice, 1 lemon
Salt and black pepper, to taste
Ripe avocado, 1, sliced
Toasted seeds (such as pumpkin or sunflower seeds), 1/4 cup
Optional: red pepper flakes, for a bit of heat
Instructions
1. Cook the brown rice in a medium pot with water or vegetable broth. Bring to a boil, then reduce to a low simmer, cover, and cook for 40-45 minutes. Fluff with a fork.
2. In a large skillet over medium-high heat, heat olive oil. Add minced garlic and sauté for 1 minute.
3. Add the kale and Swiss chard to the skillet. Cook, stirring occasionally, until slightly charred and wilted, about 5-7 minutes.
4. Add soy sauce, lemon juice, salt, pepper, and optional red pepper flakes. Sauté for another minute.
5. Spoon the cooked brown rice into bowls, then top with the wilted greens.
6. Add slices of avocado, and toasted seeds to personalize each bowl. Serve immediately.
10. Beetroot & Feta Nourish Bowl
The delightful dish takes such an enjoyable form and harmony of flavors that I find it next to impossible not to appreciate. The healthfulness of this stunning bowl is also evident.
You have a winning bowl when you combine earthy roasted beets with the bright pomegranate seeds and the creamy crumbled feta.
Ingredients
Two medium beets, roasted and sliced
One cup quinoa, rinsed and cooked
One cup baby spinach leaves
Half a cup feta cheese, crumbled
One-fourth cup walnuts, toasted and roughly chopped
One-fourth cup pomegranate seeds
One avocado, sliced
Two tablespoons olive oil
One tablespoon balsamic vinegar
Salt and pepper to taste
Instructions
1. Set your oven to 400°F (200°C) to preheat. Wrap the beets tightly in aluminum foil and place them in the oven to roast slowly. After 45 minutes to 1 hour, or when tender, remove the beets from the oven and allow them to cool for 10–15 minutes. When cool enough to handle, carefully unwrap the foil. The beets will continue releasing steam, which helps in the peeling process. Even the most stubborn skin should slide right off. Slice the beets into rounds.
2. Rinse the quinoa in a fine-mesh sieve and then place it in a medium saucepan. Add 1 3/4 cups (418ml) water and 1/2 tsp salt to the pan. Cover, and bring to a boil over medium-high heat. Reduce the heat to very low and simmer for about 15–20 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
11. Cranberry & Walnut Nourish Bowl
In my kitchen, a delightful dish combines fresh and dried cranberries with quinoa is always a winner. I love the way that toasted walnuts bring a crunch to the dish, perfectly balanced by the creaminess of feta cheese.
For nutrition, this dish features baby spinach, all tied together with a simple dressing of olive oil and balsamic vinegar.
Ingredients:
- 1 cup cooked quinoa
- 1/2 cup fresh cranberries
- 1/4 cup dried cranberries
- 1/3 cup toasted walnuts
- 1/2 cup baby spinach
- 1/4 cup crumbled feta cheese
- 1/4 red onion thinly sliced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper to taste.
Instructions
Prepare the quinoa according to package directions and allow it to cool slightly. In a large bowl, combine the cooked quinoa, fresh cranberries, dried cranberries, toasted walnuts, baby spinach, feta cheese, and red onion. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine. Adjust seasoning with additional salt and pepper if needed. Serve the nourish bowl at room temperature or chilled.
12. Apple & Cinnamon Quinoa Nourish Bowl
There is no better way to begin the day than with a warm, robust breakfast bowl that feels like a hug in food form. And this particular dish is even more ideal, not just as a loving morning embrace but also because it’s packed with whole ingredients that will provide long-lasting energy and satisfaction—quinoa that cooks up with milk and a hint of maple syrup, apples that are first sautéed in a generous amount of butter and cinnamon, and then mixed in with the quinoa, and then there are the toppings: walnuts for crunch and a drizzle of honey for extra sweetness, along with tart, freshly cooked cranberries.
Ingredients
1 cup quinoa, thoroughly washed
2 cups water
2 diced apples
1 teaspoon ground cinnamon
1 tablespoon maple syrup
1/2 cup almond milk (or any milk you prefer)
1/4 cup finely chopped walnuts
1/4 cup dried cranberries
A pinch of salt
Instructions
1. In a saucepan of medium size, combine the quinoa and the water. Bring it to a boil, then reduce the heat and let it simmer. Cover it and let it do its thing for about 15 minutes or so—until the quinoa is fluffy, cooked through, and the water is absorbed.
2. While the quinoa is doing its thing, get another pan and chop up an apple. (You can peel it first if you want, but you don’t have to.) Sauté that in a pan with some cinnamon until the apple is soft and sweet-smelling. It’s going to smell really good.
3. Once the quinoa is ready, stir in some maple syrup and a bit of salt. Taste it—if you want more sweetness, now’s the time to add it.
4. Spoon the quinoa into bowls and top it with the apples, almond milk, walnuts, and cranberries.
5. Enjoy the flavors of this warm winter nourish bowl.
