# What you'll need:
→ 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 ground 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)
# Method:
01 - Preheat oven to 400°F (200°C) and 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, smoked paprika, salt, and black pepper. Arrange evenly on the prepared baking sheet. Roast for 30 to 35 minutes, turning halfway, until vegetables are golden and tender.
03 - While vegetables are roasting, combine quinoa and water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer for 15 to 18 minutes or until liquid is absorbed. Fluff with a fork and reserve.
04 - In a blender or food processor, combine mashed ube, coconut milk, maple syrup, and a pinch of salt. Process until very smooth, adjusting sweetness or additional coconut milk to reach desired consistency.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and a pinch of salt. Stir continuously for 2 to 3 minutes until pistachios become sticky and glossy. Transfer immediately to parchment paper and allow to cool.
06 - Divide cooked quinoa equally among four bowls. Top each portion with roasted vegetables, a generous spoonful of ube-coconut purée, and a sprinkle of pistachio-maple crumble. Add chopped spinach or kale, pomegranate seeds, and feta cheese if desired. Garnish with microgreens to finish.
07 - Serve the assembled bowls warm for optimal flavor and comfort.
