# 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 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 or 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 chopped baby spinach or kale
22 - Seeds from 1 small pomegranate
23 - 1/3 cup crumbled feta cheese (optional)
24 - Microgreens for garnish (optional)
# Preparation steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine squash, sweet potato, and red onion in a large bowl. Toss with olive oil, cinnamon, cumin, paprika, salt, and pepper. Arrange vegetables on prepared baking sheet in a single layer and roast for 30–35 minutes, turning once midway, until tender and lightly caramelized.
03 - While vegetables roast, combine quinoa (or brown rice), water, and salt in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer 15–18 minutes until grains are tender and water absorbed. Fluff grains with a fork and keep warm.
04 - Blend together mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth using a blender or food processor. Adjust sweetness and texture with extra maple syrup or coconut milk if needed.
05 - In a nonstick skillet over medium heat, combine chopped pistachios, maple syrup, cardamom, and salt. Stir for 2–3 minutes until syrup coats nuts and mixture becomes sticky. Transfer to parchment paper and let cool.
06 - Divide the warm quinoa among four bowls. Top each with a portion of roasted vegetables, a generous spoonful of ube-coconut purée, pistachio-maple crumble, chopped greens, and pomegranate seeds. Include feta cheese and microgreens if desired.
07 - Present bowls warm and garnish as desired.
