# 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, rinsed or substitute brown rice
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 - Seeds from 1 small pomegranate
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Combine butternut squash, sweet potato, and red onion in a large bowl. Toss with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Arrange on the prepared baking sheet in a single layer and roast for 30 to 35 minutes, turning halfway through, until golden brown and tender.
03 - While vegetables roast, combine quinoa and water with salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 to 18 minutes until liquid is absorbed. Fluff with a fork and set aside.
04 - In a blender or food processor, combine mashed ube, coconut milk, maple syrup, and a pinch of salt. Blend until smooth and velvety. Adjust sweetness or coconut milk to taste.
05 - Heat a nonstick skillet over medium. Add pistachios, maple syrup, ground cardamom, and salt. Stir constantly for 2 to 3 minutes until pistachios are sticky and glossy. Spread out on parchment paper to cool completely.
06 - Divide quinoa or rice among four serving bowls. Top each with roasted vegetables, a generous dollop of ube-coconut purée, an even sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and feta cheese if desired. Garnish with microgreens.
07 - Serve the bowls while warm.
