# What you'll need:
→ 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 - 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 (200°C) and 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, paprika, salt, and black pepper. Toss thoroughly and spread evenly on the prepared baking sheet. Roast for 30 to 35 minutes, turning once, until vegetables are golden and tender.
03 - While vegetables roast, add quinoa and water with 1/2 teaspoon salt to a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 to 18 minutes until liquid is absorbed. Fluff thoroughly with a fork and set aside.
04 - In a blender or food processor, combine mashed ube, coconut milk, maple syrup, and a pinch of salt. Blend until smooth and creamy. Taste and adjust sweetness or milk quantity if desired.
05 - Place chopped pistachios, maple syrup, ground cardamom, and salt in a nonstick skillet over medium heat. Stir constantly for 2 to 3 minutes, until pistachios become sticky and glossy. Transfer to parchment paper to cool.
06 - Divide cooked quinoa evenly among four bowls. Add roasted vegetables, generous spoonfuls of ube-coconut purée, pistachio-maple crumble, chopped greens, pomegranate seeds, and feta if desired. Garnish with microgreens.
07 - Serve warm for best flavor and texture.
