# Components:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
03 - 1 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 salt
09 - 1/4 teaspoon black pepper
→ Grain Base
10 - 1 cup quinoa or brown rice, rinsed
11 - 2 cups water
12 - 1/2 teaspoon salt
→ Ube-Coconut Purée
13 - 1 cup cooked ube (purple yam), mashed
14 - 1/3 cup coconut milk
15 - 1 tablespoon maple syrup
16 - Pinch of salt
→ Pistachio-Maple Crumble
17 - 1/2 cup shelled pistachios, roughly chopped
18 - 1 tablespoon maple syrup
19 - 1/4 teaspoon ground cardamom
20 - Pinch of salt
→ Fresh Toppings
21 - 1 cup baby spinach or kale, chopped
22 - 1 small pomegranate, seeds only
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Method steps:
01 - Set oven to 400°F and line a baking sheet with parchment paper for roasting.
02 - In a mixing bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper. Arrange evenly on prepared baking sheet and roast for 30 to 35 minutes, turning once, until golden and tender.
03 - While vegetables roast, add quinoa and water with salt to a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15 to 18 minutes until liquid is absorbed. Fluff grains with a fork and keep warm.
04 - Combine mashed ube, coconut milk, maple syrup, and a pinch of salt in a blender or food processor. Process until smooth and creamy.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and salt. Stir constantly for 2 to 3 minutes until nuts are sticky and glossy. Transfer to parchment paper to cool completely.
06 - Divide cooked quinoa among four bowls. Top each with roasted vegetables, a generous spoonful of ube-coconut purée, pistachio-maple crumble, chopped greens, pomegranate seeds, and feta cheese if preferred. Garnish with microgreens.
07 - Serve bowls warm and enjoy immediately.
