# Components:
→ Roasted Vegetables
01 - 2 cups peeled and cubed butternut squash
02 - 2 cups peeled and cubed sweet potato
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 (or brown rice), rinsed
11 - 2 cups water
12 - 1/2 teaspoon salt
→ Ube-Coconut Purée
13 - 1 cup cooked and mashed ube (purple yam)
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 chopped baby spinach or kale
22 - 1 small pomegranate, seeds only
23 - 1/3 cup crumbled feta cheese (optional)
24 - Microgreens for garnish (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 30 to 35 minutes, turning once halfway through, until golden and tender.
04 - Combine rinsed quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 to 18 minutes until water is absorbed. Fluff with a fork and set aside.
05 - Blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth, adjusting sweetness or coconut milk to taste.
06 - Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2 to 3 minutes until pistachios become sticky and glossy. Transfer to parchment paper to cool.
07 - Divide quinoa evenly into four bowls. Top with roasted vegetables, a dollop of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and optional feta. Garnish with microgreens if desired.
08 - Serve each bowl warm.
