# What you'll need:
→ 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 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. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper. Spread evenly on the prepared baking sheet. Roast for 30 to 35 minutes, turning once, until golden and tender.
03 - While vegetables are roasting, combine quinoa and water with 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, cover, reduce heat to low, and simmer for 15 to 18 minutes until water is fully absorbed. Fluff with a fork and set aside.
04 - Blend cooked and mashed ube, coconut milk, maple syrup, and a pinch of salt using a blender or food processor until smooth. Adjust sweetness or coconut milk to desired consistency.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and a pinch of salt. Stir constantly for 2 to 3 minutes until the pistachios are sticky and glossy. Transfer onto parchment paper and let cool.
06 - Divide quinoa among four serving bowls. Top with roasted vegetables, a generous spoonful of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped spinach or kale, pomegranate seeds, and feta cheese if using. Finish with microgreens.
07 - Serve immediately while warm.
