# 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 if preferred)
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 - 1 small pomegranate, seeds only
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens for garnish (optional)
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper in a mixing bowl. Spread evenly over the baking sheet and roast for 30 to 35 minutes, turning once, until deeply golden and tender.
03 - Combine quinoa (or brown rice), water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer for 15 to 18 minutes until liquid is absorbed. Fluff with a fork and set aside.
04 - Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth using a blender or food processor. Adjust sweetness or coconut milk for desired consistency.
05 - In a nonstick skillet over medium heat, combine pistachios, maple syrup, ground cardamom, and a pinch of salt. Stir constantly for 2 to 3 minutes until pistachios appear glossy and sticky, then spread on parchment to cool.
06 - Divide cooked quinoa among four individual bowls. Layer with roasted vegetables, add a generous dollop of ube-coconut purée, scatter pistachio-maple crumble, and top with chopped greens, pomegranate seeds, and feta if desired. Finish with microgreens for garnish.
07 - Serve bowls warm to preserve optimal texture and flavor.
