# What You'll Need:
→ 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 kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Grain Base
10 - 1 cup quinoa or brown rice, rinsed
11 - 2 cups water
12 - 1/2 teaspoon kosher salt
→ Ube-Coconut Purée
13 - 1 cup cooked ube (purple yam), mashed
14 - 1/3 cup unsweetened coconut milk
15 - 1 tablespoon pure maple syrup
16 - Pinch kosher 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 kosher 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, smoked paprika, salt, and black pepper. Toss well and spread evenly on prepared baking sheet. Roast for 30–35 minutes, turning once, until vegetables are golden and tender.
03 - While vegetables roast, combine quinoa and water with salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and let simmer for 15–18 minutes until water is absorbed. Fluff with a fork and set aside.
04 - In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust the sweetness or coconut milk to taste.
05 - Heat a nonstick skillet over medium. Add pistachios, maple syrup, ground cardamom, and a pinch of salt. Stir constantly for 2–3 minutes until pistachios are coated and sticky. Transfer mixture to parchment paper to cool.
06 - Divide quinoa among four bowls. Arrange roasted vegetables on top. Spoon a generous dollop of ube-coconut purée, sprinkle pistachio-maple crumble, add chopped greens, pomegranate seeds, and feta if desired. Garnish with microgreens.
07 - Serve bowls warm.
