# 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 (alternatively, use 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 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Toss thoroughly to coat.
03 - Arrange vegetables in a single layer on prepared baking sheet. Roast for 30 to 35 minutes, turning once midway, until golden and tender.
04 - Combine quinoa and water with 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 18 minutes until water is absorbed. Fluff with a fork after cooking.
05 - Blend mashed ube, coconut milk, maple syrup, and a pinch of salt in a blender or food processor until smooth. Adjust coconut milk for consistency as needed.
06 - Heat nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and pinch of salt, stirring constantly for 2 to 3 minutes until nuts become sticky and glossy. Transfer to parchment and cool completely.
07 - Divide quinoa between four bowls. Top each with roasted vegetables, a spoonful of ube-coconut purée, pistachio-maple crumble, chopped greens, pomegranate seeds, and feta if desired. Garnish with microgreens.
08 - Serve bowls warm immediately.
