# What You'll Need:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and diced
02 - 2 cups sweet potato, peeled and diced
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 or brown rice, rinsed
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. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper. Toss to coat evenly. Arrange vegetables in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, turning once midway, until vegetables are golden brown and tender.
03 - In a medium saucepan, combine quinoa or brown rice with water and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 to 18 minutes until water is absorbed. Remove from heat and fluff with a fork.
04 - Place mashed ube, coconut milk, maple syrup, and a pinch of salt in a blender or food processor. Blend until smooth and creamy. Taste and adjust maple syrup or coconut milk for desired sweetness and consistency.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and a pinch of salt. Stir constantly for 2 to 3 minutes until pistachios are sticky and glossy. Transfer mixture to parchment paper and allow it to cool completely.
06 - Divide the cooked quinoa or rice among four serving bowls. Top with roasted vegetables, a generous dollop of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and feta if desired. Garnish with microgreens.
07 - Serve bowls warm for optimal flavor and comfort.
