# Components:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
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 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 - 1 small pomegranate, seeds only
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
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. Mix thoroughly, then arrange evenly on the prepared baking sheet. Roast for 30 to 35 minutes, turning halfway, until vegetables are golden and tender.
03 - While vegetables roast, add rinsed quinoa and water, along with salt, to a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 to 18 minutes until water is absorbed. Fluff quinoa with a fork and keep warm.
04 - In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth and creamy. Taste and adjust sweetness or coconut milk as needed.
05 - Place chopped pistachios, maple syrup, ground cardamom, and a pinch of salt in a nonstick skillet over medium heat. Stir constantly for 2 to 3 minutes until pistachios are glossy and syrup bonds. Spread out on parchment paper to cool.
06 - Portion quinoa into four serving bowls. Layer with roasted vegetables, a generous spoonful of ube-coconut purée, and a sprinkle of pistachio-maple crumble. Top with chopped spinach or kale, pomegranate seeds, and feta cheese if using. Garnish with microgreens as desired.
07 - Serve immediately while warm, adjusting toppings to personal preferences.
