# 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 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 - 1 small pomegranate, seeds only
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Step-by-Step Guide:
01 - Preheat oven to 400°F (200°C). Line 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 black pepper. Arrange vegetables on baking sheet in a single layer and roast for 30–35 minutes, turning once midway, until golden and tender.
03 - Combine rinsed quinoa or brown rice and water with 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes until grains are tender and water is absorbed. Fluff with fork and keep warm.
04 - In a blender or food processor, combine mashed ube, coconut milk, maple syrup, and a pinch of salt. Blend until completely smooth, adjusting consistency with additional coconut milk if desired.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, ground cardamom, and a pinch of salt. Stir continuously for 2–3 minutes until pistachios are sticky and glossy. Transfer to parchment paper and allow to cool.
06 - Divide cooked grain among four serving bowls. Top with roasted vegetables, a generous spoonful of ube-coconut purée, pistachio-maple crumble, chopped spinach or kale, pomegranate seeds, and crumbled feta if using. Garnish with microgreens as desired.
07 - Present bowls immediately while warm.
