# 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 canned coconut milk
15 - 1 tablespoon pure maple syrup
16 - Pinch of 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 of 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 pepper. Toss thoroughly and arrange in an even layer on the prepared baking sheet. Roast for 30 to 35 minutes, turning once halfway, until vegetables are golden and fork-tender.
03 - While vegetables roast, combine quinoa and water with salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 to 18 minutes until water is absorbed. Remove from heat and fluff with a fork.
04 - In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until completely smooth. Adjust consistency with additional coconut milk if desired.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and salt. Stir continuously for 2 to 3 minutes until pistachios become sticky and glossy. Transfer onto parchment paper and allow to cool.
06 - Divide quinoa or rice among four serving bowls. Add a layer of roasted vegetables, a generous dollop of ube-coconut purée, and a sprinkle of pistachio-maple crumble. Top with chopped greens, pomegranate seeds, and feta cheese if using. Finish with microgreens for garnish.
07 - Serve each bowl warm.
