# What you 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 kosher salt
09 - 1/4 teaspoon black pepper
→ Grain Base
10 - 1 cup quinoa, rinsed
11 - 2 cups water
12 - 1/2 teaspoon kosher 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 kosher 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 kosher salt
→ Fresh Toppings
21 - 1 cup baby spinach, chopped
22 - 1 small pomegranate, seeds only
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Steps to follow:
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, smoked paprika, salt, and pepper. Arrange in a single layer on the baking sheet. Roast for 30 to 35 minutes, turning once halfway, until golden and tender.
03 - While vegetables roast, combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil. Reduce heat to low, cover, and simmer for 15 to 18 minutes until water is absorbed. Remove from heat and fluff quinoa with a fork.
04 - In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until perfectly smooth. Adjust coconut milk for desired consistency.
05 - Heat a nonstick skillet over medium heat. Add the pistachios, maple syrup, cardamom, and pinch of salt. Stir constantly for 2 to 3 minutes until pistachios become glossy and caramelized. Transfer to parchment to cool completely.
06 - Divide cooked quinoa among four serving bowls. Arrange roasted vegetables over the grain base. Top each with a generous dollop of ube-coconut purée, a handful of pistachio-maple crumble, chopped spinach, pomegranate seeds, and optional feta. Garnish with microgreens if desired.
07 - Serve the bowls warm for optimal flavor.
