# Components:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cut into 1/2-inch cubes
02 - 2 cups sweet potato, peeled and cut into 1/2-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 cooked ube (purple yam), mashed
14 - 1/3 cup coconut milk
15 - 1 tablespoon maple syrup
16 - Pinch kosher 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 kosher salt
→ Fresh Toppings
21 - 1 cup baby spinach or chopped kale
22 - Seeds from 1 small pomegranate
23 - 1/3 cup crumbled feta cheese (optional)
24 - Microgreens, for garnish (optional)
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Arrange vegetables in a single layer on the prepared baking sheet and roast for 30 to 35 minutes, turning halfway, until golden brown and tender.
03 - While vegetables roast, combine quinoa or brown rice with water and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover with lid, and simmer for 15 to 18 minutes, until grains are tender and liquid is fully absorbed. Fluff with a fork and keep warm.
04 - In a blender or food processor, blend mashed ube with coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness or coconut milk for desired consistency, set aside.
05 - Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir continuously for 2 to 3 minutes until pistachios become sticky and glossy. Transfer mixture onto parchment paper to cool.
06 - Divide quinoa or rice into four bowls. Top each with an assortment of roasted vegetables, a generous spoonful of ube-coconut purée, and a sprinkle of pistachio-maple crumble. Add chopped spinach or kale, pomegranate seeds, and optional feta. Garnish with microgreens if desired.
07 - Present bowls immediately while warm and enjoy.
