# Components:
→ 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)
# Method:
01 - Preheat oven to 400°F (204°C) 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. Spread the vegetables in a single layer on the prepared baking sheet and roast for 30–35 minutes, turning once, until golden and tender.
03 - Combine quinoa or brown rice and water with salt in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 15–18 minutes until grain is tender and water absorbed. Fluff with a fork and keep warm.
04 - Blend mashed ube, coconut milk, maple syrup, and a pinch of salt using a blender or food processor until completely smooth. Adjust sweetness or add coconut milk if purée is too thick.
05 - Heat a nonstick skillet over medium. Add chopped pistachios, maple syrup, cardamom, and a pinch of salt. Stir constantly for 2–3 minutes until pistachios become sticky and glossy. Spread on parchment paper and cool completely.
06 - Divide cooked quinoa or rice evenly among four serving bowls. Top with roasted vegetables, a generous spoonful of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and feta cheese if desired. Garnish with microgreens.
07 - Enjoy warm, ideally garnished and served immediately.
