12+ Winter Bowl Recipes Warm Nourishing Meals

When cold days settle in and the sun starts slipping away before dinner, I always find myself craving something extra cozy—and not just soup from a box or more toast for the kids. There’s nothing like a big, hearty winter bowl recipe to turn a chilly night into a comfort meal everyone can linger over. Years ago, I started making different grain bowls just to use up odds and ends in my fridge, and it snowballed into a whole repertoire of delicious, nourishing meals that stick to your ribs without being fussy. Whether it’s soft roasted roots tucked next to a pouf of quinoa, or a rich curry spooned over brown rice, these 12+ Winter Bowl Recipes Warm Nourishing Meals keep dinner routines satisfying and low-key all season.

1. Roasted Root Vegetable Grain Bowl

Why You’ll Love It:

This is the classic “clean out the fridge” winter meal for a reason: perfectly caramelized root veggies like sweet potatoes, carrots, and beets, tumbled with chewy farro and a sprinkle of pepitas for crunch. I love serving these for a cozy Sunday lunch or prepping a big batch for easy weeknight heat-and-eat dinners.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hours

Ingredients Needed:

• 1 cup farro, uncooked
• 2 medium carrots, peeled and cut into chunks
• 2 medium sweet potatoes, peeled and diced
• 2 small beets, peeled and chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup pepitas
• 1/4 cup tahini
• Juice of 1/2 lemon
• 2 tablespoons water

How to Make It:

1. Preheat oven to 425°F. Toss carrots, sweet potatoes, and beets with olive oil, salt, and pepper. Spread on a baking sheet and roast 35–40 minutes, stirring once.
2. Meanwhile, cook the farro according to package instructions. Drain and set aside.
3. Whisk tahini, lemon juice, and water until smooth; thin with a splash more water if needed.
4. To serve, divide farro into bowls, top with roasted vegetables, sprinkle with pepitas, and drizzle generously with tahini sauce.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add a pinch of smoked paprika or cumin to the roasted veggies for extra warmth.

Meal Prep Tip: Roast extra veggies and refrigerate for up to 4 days for speedy weeknight bowls.

2. Hungarian Beef Goulash Stew Bowl

Why You’ll Love It:

When you need a bowl that’s hearty enough for even the coldest nights, goulash is my go-to. This rich, paprika-laced beef stew over buttered egg noodles or mashed potatoes makes the best leftovers—I love having it ready after a long day.

Serving size: Serves 4

Prep Time: 25 minutes

Cook Time: 2 hours

Total Time: 2 hours 25 minutes

Ingredients Needed:

• 1 1/2 lbs beef stew meat, cubed
• 2 tablespoons flour
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 garlic cloves, minced
• 3 tablespoons sweet paprika
• 1 tablespoon tomato paste
• 4 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Mashed potatoes or buttered egg noodles, for serving
• Fresh parsley, chopped, to garnish

How to Make It:

1. Toss beef cubes with flour, salt, and pepper. Heat oil in a large pot, then brown beef in batches. Remove beef and set aside.
2. Add onions and carrots to the pot, sauté 5 minutes. Stir in garlic and paprika, cooking 1 minutes.
3. Add tomato paste, beef, and broth. Scrape any browned bits off the bottom.
4. Bring to a simmer, cover, and cook over low heat about 2 hours, until beef is very tender.
5. Taste and adjust seasoning. Serve over mashed potatoes or noodles, with parsley on top.

Optional Enhancers (include 1–2 per recipe):

Swap This With That: Sub mushrooms or chickpeas for a vegetarian version.

Meal Prep Tip: Goulash tastes even better after a day in the fridge—make ahead for more depth.

3. Chicken Miso Ramen Bowl

Why You’ll Love It:

This homemade ramen feels special but comes together in under an hour—even on a weeknight. The savory miso broth, chewy noodles, and tender chicken make it my family’s favorite “movie night on the couch” meal.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients Needed:

• 4 cups low-sodium chicken broth
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon grated ginger
• 2 garlic cloves, minced
• 2 chicken breasts
• 8 oz ramen noodles
• 4 baby bok choy, halved
• 4 eggs
• 2 green onions, sliced
• 1 tablespoon sesame seeds

How to Make It:

1. In a pot, simmer chicken broth, miso, soy sauce, ginger, and garlic for 10 minutes.
2. Lower chicken breasts into the hot broth and poach gently 10–12 minutes. Remove and slice.
3. Boil eggs for 7 minutes; peel and halve.
4. Cook noodles according to package directions.
5. Steam bok choy for 2 minutes until wilted.
6. To serve, divide noodles, add broth, top with chicken, egg, bok choy, and garnish with green onions and sesame seeds.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add a dash of chili oil or miso-roasted mushrooms for depth.

Common Mistake to Avoid: Don’t boil miso at high heat—whisk it in gently to keep the taste mellow.

4. Creamy Lentil and Spinach Dal Bowl

Why You’ll Love It:

This is the bowl I crave when I want something deeply comforting but full of goodness. Creamy, lightly spiced lentils topped with lemony spinach, best eaten with a warm piece of naan for scooping.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients Needed:

• 1 cup red lentils, rinsed
• 2 1/2 cups water
• 1 cup canned coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt
• 3 cups baby spinach
• 1 lemon, cut into wedges
• 2 tablespoons vegetable oil
• Fresh cilantro, to garnish

How to Make It:

1. Heat oil in a saucepan, sauté onion until translucent. Add garlic and ginger, cook 1 minutes.
2. Stir in spices, then add lentils, water, and coconut milk. Bring to a simmer, cover, and cook 25 minutes.
3. Stir in spinach until wilted. Season with salt and squeeze in lemon juice.
4. Serve hot, topped with chopped cilantro and extra lemon wedges, with naan if desired.

Optional Enhancers (include 1–2 per recipe):

Best Pairings: Serve with naan, steamed rice, or cucumber raita.

Meal Prep Tip: Leftovers can be re-warmed with a splash of water; they freeze beautifully, too.

5. Moroccan Chickpea Stew Bowl

Why You’ll Love It:

Full of tomatoes, sweet spices, and chickpeas, this bowl is a warming powerhouse. I turn to it on meatless Mondays—it’s filling enough for even the biggest appetites and gets even better after a night in the fridge.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hours

Ingredients Needed:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne
• 1 sweet potato, diced
• 1 can (14 oz) diced tomatoes
• 2 cans (14 oz each) chickpeas, drained
• 2 cups vegetable broth
• 3/4 teaspoon salt
• 1 cup couscous, cooked
• Chopped parsley, to garnish

How to Make It:

1. In a heavy pot, heat oil and sauté onion until soft. Add garlic, cumin, cinnamon, and cayenne, cooking 1 minutes.
2. Add sweet potato, tomatoes, chickpeas, and broth.
3. Bring to a boil, then simmer uncovered 35–40 minutes, until sweet potatoes are tender and stew is thick.
4. Adjust salt, serve in bowls with a scoop of couscous and parsley on top.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Stir in a spoonful of harissa paste for smoky heat.

Budget-Friendly Tip: Use dried chickpeas and soak overnight to save money.

6. Miso-Glazed Salmon Rice Bowl

Why You’ll Love It:

Salmon on a weeknight used to intimidate me, but this recipe is fast, forgiving, and honestly tastes like something from a favorite Japanese restaurant. Just a hot oven and a quick glaze, plus sticky rice and broccoli—it’s always a hit with kids and adults.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

• 4 salmon fillets
• 3 tablespoons white miso paste
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cups cooked white rice
• 2 cups broccoli florets, steamed
• 4 radishes, thinly sliced
• 1 tablespoon black sesame seeds

How to Make It:

1. Preheat oven to 400°F. Stir together miso, maple syrup, soy sauce, and sesame oil for the glaze.
2. Place salmon on parchment-lined sheet, brush generously with glaze. Bake 12–15 minutes, until opaque.
3. Steam broccoli until bright and just tender.
4. To assemble, scoop rice into bowls, top with salmon, pile on broccoli and radish, and sprinkle with sesame seeds.

Optional Enhancers (include 1–2 per recipe):

Swap This With That: Sub tofu for salmon for a vegetarian bowl.

Serving Idea: Make it into a grain bowl with brown rice or quinoa for extra fiber.

7. Tuscan White Bean and Kale Bowl

Why You’ll Love It:

This is my “I want to eat something good but I’m out of energy” fix. Creamy cannellini beans simmered with garlic, wilted kale, and a touch of lemon over crusty bread or farro. It’s total comfort and ready in about 30 minutes.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients Needed:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups chopped kale leaves
• 1/2 cup vegetable broth or water
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Crusty bread or cooked farro, for serving

How to Make It:

1. Heat olive oil in a pot, sauté onion until soft. Add garlic, cook 1 minutes.
2. Add beans, broth, and kale. Cover and simmer 10–15 minutes, until kale is tender.
3. Stir in lemon zest and juice, season with salt and pepper.
4. Serve in bowls drizzled with extra olive oil, with crusty bread on the side.

Optional Enhancers (include 1–2 per recipe):

Common Mistake to Avoid: Don’t skimp on olive oil—it’s key for rich flavor.

Meal Prep Tip: Makes a great lunch—just reheat and freshen with more lemon.

8. Spiced Lamb and Couscous Bowl

Why You’ll Love It:

If you want to impress dinner guests but keep things easy, this is your secret weapon. Warm, fragrant ground lamb over fluffy couscous, with a quick veggie topping, it’s the definition of hearty yet elevated.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients Needed:

• 1 1/4 lbs ground lamb
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 cup couscous, cooked
• 1 small red bell pepper, diced
• 1/4 cup chopped parsley
• Lemon wedges

How to Make It:

1. Cook couscous according to package directions.
2. In a skillet, sauté onions in a drizzle of oil until soft. Add lamb, breaking up as it cooks.
3. Stir in garlic and spices. Cook until lamb is browned and fragrant.
4. Stir in diced red pepper, cook 1–2 minutes.
5. Divide couscous into bowls, spoon lamb mixture on top, and garnish with parsley and lemon.

Optional Enhancers (include 1–2 per recipe):

Best Pairings: Serve with cucumber yogurt sauce, roasted carrots, or a crisp green salad.

Flavor Boost: Add a handful of golden raisins to the couscous for subtle sweetness.

9. Hearty Vegetable Barley Bowl

Why You’ll Love It:

My winter reboot for the standard veggie soup—barley makes this filling, while the mix of potatoes, carrots, and leeks gives classic comfort. Cook a big batch and you’ll have lunches all week.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 1 hours

Total Time: 1 hours 20 minutes

Ingredients Needed:

• 2 tablespoons olive oil
• 1 large leek, white and light green parts sliced
• 2 carrots, peeled and chopped
• 2 small potatoes, diced
• 1 celery stalk, diced
• 1 teaspoon dried thyme
• 2/3 cup pearl barley
• 6 cups vegetable broth
• Salt and pepper
• Fresh dill, chopped

How to Make It:

1. Heat oil in a soup pot, add leeks, carrot, and celery, and cook until softened.
2. Stir in potatoes and thyme, cook 1–2 minutes.
3. Pour in broth and add barley. Simmer uncovered 50–1 hours, stirring occasionally, until barley is tender.
4. Season with salt and pepper, sprinkle fresh dill before serving.

Optional Enhancers (include 1–2 per recipe):

Personal Note: I make this anytime my fridge is reaching the “root veg and random grains” stage—never fails to become a favorite.

Budget-Friendly Tip: Buy barley in bulk for the biggest savings.

10. Korean Bibimbap-Inspired Winter Bowl

Why You’ll Love It:

This take on bibimbap is all about color, texture, and flavor—you get crispy roasted veggies, savory beef (or tofu), and that magical egg on top. If you want a hands-on meal everyone can build their way, this one’s for you.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients Needed:

• 1 1/2 cups cooked short grain rice
• 3/4 lb ground beef or tofu
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 cup spinach leaves
• 1 large carrot, julienned
• 1 cup mushrooms, sliced
• 4 eggs
• 1 tablespoon vegetable oil
• 2 tablespoons gochujang sauce
• Sesame seeds and sliced green onion, to garnish

How to Make It:

1. Sauté beef or tofu with soy sauce and half the sesame oil until browned. Set aside.
2. Sauté spinach, carrots, and mushrooms separately in remaining sesame oil until just tender; lightly season.
3. Fry eggs sunny-side up.
4. Divide rice into bowls, arrange veggies and beef/tofu artfully on top, finish each bowl with an egg, gochujang, sesame seeds, and green onion.

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Let each person build their own bowl for a fun family dinner.

Flavor Boost: Add thinly sliced pickled daikon for a tangy punch.

11. Thai Curried Chicken Quinoa Bowl

Why You’ll Love It:

I make this when I want something fragrant and a little spicy, yet so nourishing it feels nearly spa-food. The coconut curry sauce over tender chicken and nutty quinoa is crave-worthy and easy to meal prep ahead.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients Needed:

• 1 lb boneless skinless chicken breast
• 2 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 sweet potato, peeled and cubed
• 2 cups spinach leaves
• 1 cup quinoa, cooked
• 1 tablespoon olive oil
• 1 lime, cut in wedges
• Salt and pepper

How to Make It:

1. Rub chicken with curry paste. Heat oil in a skillet, sear chicken until golden, about 6 minutes per side.
2. Remove and slice.
3. Add sweet potatoes to pan; cook briefly, then pour in coconut milk and simmer until tender.
4. Wilt in spinach, return chicken to the pan, and heat through.
5. Divide quinoa among bowls, top with chicken, veggies and curry sauce, serve with lime.

Optional Enhancers (include 1–2 per recipe):

Meal Prep Tip: Store curry and quinoa separately, then combine at lunch for the freshest flavor.

Swap This With That: Use shrimp or tofu instead of chicken for a different spin.

12. Pulled Pork Sweet Potato Bowl

Why You’ll Love It:

Pulled pork isn’t just for summer—it makes the most comforting winter bowl over roasted sweet potato and tangy slaw. Perfect for game day or slow Sunday suppers.

Serving size: Serves 4

Prep Time: 25 minutes

Cook Time: 6 hours

Total Time: 6 hours 25 minutes

Ingredients Needed:

• 2 lbs pork shoulder
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 cup barbecue sauce
• 2 large sweet potatoes
• 2 cups shredded red cabbage
• 1/4 cup apple cider vinegar
• 1 tablespoon honey
• 1 jalapeño, sliced
• Fresh cilantro, chopped

How to Make It:

1. Rub pork with paprika and salt; slow cook with ½ cup water on low for 6 hours. Shred, then toss with barbecue sauce.
2. Roast sweet potatoes at 400°F for 45 minutes, then mash.
3. Toss cabbage with vinegar and honey.
4. To serve, layer sweet potato, pork, and cabbage slaw in bowls. Top with jalapeño and cilantro.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add pickled onions or a few dashes hot sauce for bright flavor.

Best Pairings: Cornbread or baked beans are my personal go-tos alongside.

13. Smoky Tempeh & Wild Rice Winter Bowl

Why You’ll Love It:

This bowl was born out of wanting something vegan yet filling and full of winter flavors. Tempeh takes on the most delicious smoky-sweet glaze, with the chew of wild rice, roasted Brussels, and toasted walnuts.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients Needed:

• 8 oz tempeh, cut in thick strips
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1 cup wild rice, cooked
• 1 lb Brussels sprouts, halved
• 2 tablespoons olive oil
• 1/2 cup walnuts
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup (extra)

How to Make It:

1. Mix soy sauce, maple, paprika; brush on tempeh.
2. Roast Brussels at 425°F for 20–25 minutes, tossing halfway.
3. Sear tempeh in a skillet until browned, about 2–3 minutes per side.
4. Toast walnuts lightly in a dry skillet.
5. Mix mustard and maple for a simple sauce.
6. Layer rice in bowls, top with tempeh, Brussels, and walnuts, and drizzle with sauce.

Optional Enhancers (include 1–2 per recipe):

Swap This With That: Use tofu instead of tempeh if you prefer a softer bite.

Meal Prep Tip: Tempeh and rice keep well separately—assemble just before eating.

14. Ginger-Turmeric Chicken and Rice Bowl

Why You’ll Love It:

If winter colds strike, this is the bowl I crave above all others—it’s bright, healing, and loaded with good-for-you ingredients. Tender chicken, golden rice, and greens make you feel nourished and cared for.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients Needed:

• 2 teaspoons olive oil
• 1 cup basmati rice
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 2 cups chicken broth
• 2 boneless skinless chicken breasts
• 1-inch fresh ginger, sliced
• 2 cups baby spinach
• 2 green onions, sliced
• 1 lime, cut into wedges

How to Make It:

1. Heat oil in a pot, stir in rice and turmeric; cook 1 minutes. Pour in broth and bring to a boil.
2. Add chicken and ginger, cover, and simmer on low until rice is tender and chicken is cooked, 25–30 minutes.
3. Remove chicken, shred, and return to pot.
4. Stir in spinach and green onions, top with lime before serving.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add a small spoonful of chili crisp for heat.

Common Mistake to Avoid: Don’t lift the lid while rice is steaming—leave it to fluff up properly.

15. Butternut Squash and Black Bean Burrito Bowl

Why You’ll Love It:

Burrito bowls are a brilliant way to get a big hit of color and nutrition in one meal. Roasted butternut and hearty black beans, plus tomato salsa, make this a vegan winter main the whole family loves.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients Needed:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 2 cans (15 oz each) black beans, rinsed
• 2 cups cooked rice
• 1 cup tomato salsa
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

How to Make It:

1. Toss squash with olive oil, chili, and salt; roast at 425°F for 35 minutes, stirring halfway.
2. Warm beans in a small pan and season more to taste.
3. To serve, layer rice, squash, beans, salsa, and cilantro in bowls. Squeeze lime over before eating.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add a dollop of vegan sour cream or pickled jalapeño.

Budget-Friendly Tip: Use frozen cubed squash for faster prep.

16. Creamy Polenta & Mushroom Ragout Bowl

Why You’ll Love It:

Sometimes you just need creamy, spoonable comfort for dinner. This bowl delivers just that: soft polenta, meaty mixed mushrooms simmered in wine, and a sprinkle of herbs. It’s the definition of winter coziness.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 cup polenta (coarse cornmeal)
• 4 cups water
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/3 cup grated Parmesan
• 1 lb mixed mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme

How to Make It:

1. In a pot, boil water and salt. Pour in polenta, whisking until smooth. Cook on low, stirring often, 25 minutes.
2. Stir in butter and cheese, keep warm.
3. Meanwhile, sauté onion and mushrooms in olive oil until browned. Add garlic and thyme, cook 1 minutes.
4. Pour in wine, simmer 4–5 minutes until saucey.
5. Spoon polenta into bowls, top generously with mushroom ragout.

Optional Enhancers (include 1–2 per recipe):

Serving Idea: For a main course add a baked egg on top.

Swap This With That: Polenta can easily be swapped for creamy mashed cauliflower or risotto.

FAQ

What makes a winter bowl different from a regular grain bowl?

Winter bowls focus on hearty, warming ingredients—think roasted root vegetables, stews, and heavier grains like farro and barley. They’re about comfort and nourishment when it’s cold outside, balancing textures, warmth, and lots of seasonal produce.

How can I prep these recipes ahead for busy weeknights?

Many components can be prepped ahead: roast vegetables, cook grains or beans in advance, or batch-cook proteins like pulled pork or chicken. Store everything separately in the fridge so you can quickly assemble bowls and heat as needed.

Can I make these winter bowls vegetarian or vegan?

Absolutely. Most of these bowl recipes adapt beautifully—swap beans or tofu for meat, use vegetable broth, or make hearty veg stews. Let the grains, beans, and roasted veggies take center stage.

What’s the best way to pack a bowl lunch so it’s not soggy?

Keep sauces or dressings in a small container and store grains, proteins, and veggies separately if possible. Combine just before eating and reheat as needed for optimum freshness and texture.

Conclusion

There’s something especially comforting about coming home to a warm, nourishing bowl after a long winter day. These 12+ Winter Bowl Recipes Warm Nourishing Meals offer the kind of food that feels like a hug—deeply satisfying, wholesome, and adaptable to whatever’s on hand. Don’t be afraid to swap out veggies, try a new grain, or double up on protein to make these recipes your own. Cooking for winter should be about feeling cozy, eating well, and making things a little bit easier on yourself. You’ve got all the tools—and now plenty of bowl inspiration—to make this season as delicious and comforting as it should be.