# Components:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cut into 3/4-inch cubes
02 - 2 cups sweet potato, peeled and cut into 3/4-inch cubes
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 salt
09 - 1/4 teaspoon black pepper
→ Grain Base
10 - 1 cup quinoa, rinsed (or substitute with 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 (200°C) and line a baking sheet with parchment paper.
02 - Combine the butternut squash, sweet potato, and red onion in a large mixing bowl. Add olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper; toss well to evenly coat. Arrange vegetables in a single layer on the prepared baking sheet and roast for 30–35 minutes, flipping halfway through, until vegetables are tender and lightly golden.
03 - While vegetables roast, combine quinoa and water in a medium saucepan with salt. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15–18 minutes until liquid is absorbed. Fluff with a fork and keep warm.
04 - In a blender or food processor, blend mashed ube with coconut milk, maple syrup, and salt until velvety smooth. Adjust coconut milk for desired purée consistency.
05 - Heat a nonstick skillet over medium. Add chopped pistachios, maple syrup, cardamom, and salt, stirring constantly for 2–3 minutes until syrup coats nuts and mixture becomes sticky and glossy. Transfer to parchment paper to cool.
06 - Divide cooked quinoa among four bowls. Arrange roasted vegetables on top, add a generous spoonful of ube-coconut purée, sprinkle pistachio-maple crumble, and top with chopped greens, pomegranate seeds, and feta cheese if using. Garnish with microgreens.
07 - Present bowls warm and enjoy immediately.
