# Ingredient List:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cut into 1-inch cubes
02 - 2 cups sweet potato, peeled and cut into 1-inch cubes
03 - 1 medium red onion, cut into wedges
04 - 2 tablespoons extra virgin 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, rinsed (or substitute with brown rice)
11 - 2 cups water
12 - 1/2 teaspoon 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 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 salt
→ Fresh Toppings
21 - 1 cup baby spinach or kale, finely chopped
22 - Seeds from 1 small pomegranate
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, to garnish (optional)
# Directions:
01 - Preheat oven to 400°F and 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 vegetables evenly on the prepared baking sheet. Roast for 30 to 35 minutes, turning once midway, until golden and tender.
03 - While vegetables roast, combine quinoa and water in a medium saucepan with salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 to 18 minutes until water is absorbed. Remove from heat, fluff with a fork, and set aside.
04 - In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt on high speed until smooth. Adjust sweetness and consistency with extra maple syrup or coconut milk as desired.
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 are sticky and glossy. Transfer immediately to parchment paper to cool and harden.
06 - Divide quinoa among four serving bowls. Top each with equal portions of roasted vegetables, a dollop of ube-coconut purée, and a sprinkle of pistachio-maple crumble. Add chopped greens, pomegranate seeds, and crumbled feta if using. Garnish with microgreens.
07 - Serve bowls warm and enjoy immediately.
