# 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 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 (purple yam), mashed
14 - 1/3 cup coconut milk
15 - 1 tablespoon maple syrup
16 - Pinch 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 salt
→ Fresh Toppings
21 - 1 cup baby spinach or kale, chopped
22 - Seeds from 1 small pomegranate
23 - 1/3 cup crumbled feta cheese (optional)
24 - Microgreens, for garnish (optional)
# Method:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Combine butternut squash, sweet potato, and red onion in a large bowl. Toss with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Spread in a single layer on the baking sheet. Roast for 30–35 minutes, turning once midway, until vegetables are golden and tender.
03 - While vegetables roast, place rinsed quinoa or brown rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes until water is absorbed. Fluff grains with a fork and set aside.
04 - In a blender or food processor, blend mashed ube with coconut milk, maple syrup, and pinch of salt until smooth and creamy. Adjust sweetness or consistency by adding more maple syrup or coconut milk as needed.
05 - Heat a nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2–3 minutes until pistachios become sticky and glossy. Transfer mixture to parchment paper and allow to cool.
06 - Divide cooked quinoa among four serving bowls. Layer with roasted vegetables. Add a generous dollop of ube-coconut purée, sprinkle with pistachio-maple crumble, and top with chopped spinach or kale, pomegranate seeds, and feta if desired. Garnish with microgreens.
07 - Serve bowls warm.
