# Ingredient List:
→ 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 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 canned coconut milk
15 - 1 tablespoon pure maple syrup
16 - Pinch salt
→ Pistachio-Maple Crumble
17 - 1/2 cup raw shelled pistachios, roughly chopped
18 - 1 tablespoon pure maple syrup
19 - 1/4 teaspoon ground cardamom
20 - Pinch 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)
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Arrange evenly on prepared baking sheet. Roast for 30–35 minutes, stirring once halfway through, until vegetables are golden and tender.
03 - While vegetables roast, place rinsed quinoa or brown rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15–18 minutes until water is 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 completely smooth. Taste and adjust sweetness or coconut milk to reach desired consistency.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and a pinch of salt. Stir continuously for 2–3 minutes, until pistachios become sticky and glossy. Immediately spread mixture onto parchment paper and cool.
06 - Divide cooked quinoa or rice among four serving bowls. Layer with roasted vegetables, a generous spoonful of ube-coconut purée, and a sprinkling of pistachio-maple crumble. Add chopped spinach or kale and fresh pomegranate seeds. Top with feta cheese and microgreens if desired.
07 - Present bowls warm for optimal flavor and texture.
