# Ingredient List:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
03 - 1 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 coconut milk
15 - 1 tablespoon maple syrup
16 - Pinch of 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 of salt
→ Fresh Toppings
21 - 1 cup baby spinach or kale, chopped
22 - 1 small pomegranate, seeds only
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F (200°C). Arrange parchment paper on a baking sheet.
02 - In a large bowl, combine butternut squash, sweet potato, red onion, olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Toss to coat thoroughly. Distribute evenly on prepared baking sheet and roast for 30–35 minutes, turning once, until golden and tender.
03 - While vegetables cook, add quinoa and water to a medium saucepan; season with salt. Bring mixture to a boil over medium-high heat. Reduce to a simmer, cover, and cook for 15–18 minutes until water is absorbed. Fluff grains with a fork and keep warm.
04 - Combine mashed ube, coconut milk, maple syrup, and a pinch of salt in a blender or food processor. Blend until completely smooth, adjusting sweetness or coconut milk to taste.
05 - Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2–3 minutes until pistachios become sticky and glossy. Transfer to parchment paper to cool and set.
06 - Divide the cooked quinoa among four serving bowls. Top each with roasted vegetables, a generous spoonful of ube-coconut purée, and a sprinkle of pistachio-maple crumble. Add chopped greens, pomegranate seeds, and feta cheese if desired. Garnish with microgreens.
07 - Serve bowls warm for best flavor and texture.
