# What You 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, rinsed (or substitute brown rice)
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)
# How to Make:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for even roasting and easy cleanup.
02 - In a large mixing bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Arrange vegetables in a single layer on prepared baking sheet. Roast for 30-35 minutes, turning once, until vegetables are golden-brown and tender.
03 - While vegetables roast, combine quinoa and water with salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 15-18 minutes until water is absorbed and quinoa is tender. Fluff with fork and keep warm.
04 - In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness and consistency with additional maple syrup or coconut milk as preferred.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and pinch of salt. Stir constantly for 2–3 minutes until mixture is sticky and pistachios are evenly coated. Transfer to parchment to cool.
06 - Divide warm quinoa evenly into four bowls. Top each with roasted vegetables, a generous spoonful of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped baby greens, pomegranate seeds, and feta cheese if desired. Garnish with microgreens.
07 - Serve immediately while warm to best experience flavors and textures.
