# 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, rinsed (or substitute with brown rice)
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 maple syrup
19 - 1/4 teaspoon ground cardamom
20 - Pinch of salt
→ Fresh Toppings
21 - 1 cup baby spinach or kale, finely chopped
22 - Seeds from 1 small pomegranate
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Method Steps:
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, smoked paprika, salt, and black pepper. Ensure vegetables are evenly coated. Arrange in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, turning once halfway through, until vegetables are golden and tender.
03 - While vegetables roast, combine rinsed quinoa and water with 1/2 teaspoon salt in a medium saucepan. Bring to boil over medium-high heat, then cover and reduce to low. Simmer for 15 to 18 minutes, or until water is absorbed and quinoa is tender. Fluff with fork and keep warm.
04 - In a blender or food processor, combine mashed ube, coconut milk, maple syrup, and a pinch of salt. Blend until smooth and creamy. Taste and adjust sweetness or coconut milk as needed.
05 - In a nonstick skillet over medium heat, stir pistachios, maple syrup, cardamom, and pinch of salt continuously for 2 to 3 minutes until pistachios become sticky and glossy. Transfer onto parchment paper and allow to cool.
06 - Divide cooked quinoa into four serving bowls. Top each with roasted vegetables, a generous spoonful of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and feta cheese if desired. Finish with microgreens for garnish.
07 - Present bowls immediately while warm to preserve texture and flavor.
