# Ingredient List:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cut into 3/4-inch cubes
02 - 2 cups sweet potato, peeled and cut into 3/4-inch cubes
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 mashed cooked ube (purple yam)
14 - 1/3 cup canned coconut milk
15 - 1 tablespoon pure maple syrup
16 - Pinch of kosher salt
→ Pistachio-Maple Crumble
17 - 1/2 cup unsalted shelled pistachios, roughly chopped
18 - 1 tablespoon pure maple syrup
19 - 1/4 teaspoon ground cardamom
20 - Pinch of kosher salt
→ Fresh Toppings
21 - 1 cup baby spinach or kale, finely chopped
22 - Seeds from 1 small pomegranate
23 - 1/3 cup crumbled feta cheese (optional)
24 - Microgreens for garnish (optional)
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, turning halfway, until vegetables are golden and tender.
03 - While vegetables roast, combine quinoa or brown rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 18 minutes until water is fully absorbed. Fluff with a 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. Adjust sweetness or coconut milk for desired consistency.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and salt. Stir constantly for 2 to 3 minutes, until pistachios appear sticky and glossy. Transfer immediately to parchment paper and spread out to cool.
06 - Divide cooked quinoa or rice into four serving bowls. Top each bowl with roasted vegetables, a generous spoonful of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and feta cheese if using. Garnish with microgreens.
07 - Serve warm and enjoy.
