# Components:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
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 canned 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 pure 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)
# Preparation Steps:
01 - Preheat oven to 400°F (200°C). 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 thoroughly to coat. Arrange the mixture evenly on the prepared baking sheet and roast for 30 to 35 minutes, turning once halfway, until vegetables are golden and tender.
03 - While vegetables are roasting, combine rinsed quinoa or brown rice and water with 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 to 18 minutes until liquid is absorbed. Fluff grains with a fork and set aside.
04 - In a blender or food processor, blend mashed cooked ube with coconut milk, maple syrup, and a pinch of salt until fully smooth. Adjust coconut milk for consistency and maple syrup for sweetness if preferred.
05 - Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and a pinch of salt. Stir continuously for 2 to 3 minutes until pistachios have a sticky, glossy coating. Transfer to a piece of parchment paper and allow to cool completely.
06 - Divide cooked quinoa or rice evenly among four serving bowls. Top with roasted vegetables, a generous dollop of ube-coconut purée, and a sprinkle of pistachio-maple crumble. Add chopped greens, pomegranate seeds, and feta cheese if desired. Finish with microgreens for garnish.
07 - Serve each bowl warm.
