# Components:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
03 - 1 medium 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 kosher salt
09 - 1/4 teaspoon freshly ground 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 - 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. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread evenly on prepared baking sheet and roast for 30 to 35 minutes, turning vegetables once, until golden and tender.
03 - While vegetables roast, combine quinoa and water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 18 minutes until liquid is absorbed. Fluff quinoa with fork and set aside.
04 - Blend mashed cooked ube, coconut milk, maple syrup, and a pinch of salt in a blender or food processor until smooth. Taste and adjust sweetness or coconut milk to preference.
05 - Heat a nonstick skillet over medium. Add chopped pistachios, maple syrup, cardamom, and a pinch of salt. Stir for 2 to 3 minutes until nuts are sticky and glossy. Spread onto parchment paper to cool.
06 - Divide quinoa among four bowls. Top each with roasted vegetables, a generous spoonful of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens if desired.
07 - Present bowls while warm.
