# 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 freshly ground 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 of 1 small pomegranate
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# How to Make It:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine butternut squash, sweet potato, and red onion in a large mixing bowl. Toss with olive oil, cinnamon, cumin, paprika, salt, and black pepper until evenly coated. Arrange vegetables in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, turning once halfway, until vegetables are golden brown and tender.
03 - While the vegetables roast, place rinsed quinoa or brown rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 15 to 18 minutes until water is absorbed and grains are tender. Fluff 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. Process until the mixture is smooth and creamy, adjusting coconut milk or maple syrup for desired texture and sweetness.
05 - Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, ground cardamom, and a pinch of salt. Stir constantly for 2 to 3 minutes until pistachios are coated, sticky, and glossy. Spread crumble on parchment paper to cool completely.
06 - Divide cooked quinoa or rice evenly among four bowls. Layer roasted vegetables over the grains. Top each serving with a generous spoonful of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped spinach or kale, pomegranate seeds, and feta cheese if desired. Finish with microgreens for garnish.
07 - Serve bowls warm, adjusting toppings to personal preference.
