# Ingredient list:
→ 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, 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. Line a baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, gently toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Spread evenly on the baking sheet. Roast for 30–35 minutes, turning once midway, until golden and tender.
03 - In a medium saucepan, combine rinsed quinoa and water with salt. Bring to boil, then reduce heat to low. Cover and simmer for 15–18 minutes until water is absorbed. Fluff with a fork, set aside.
04 - In a blender or food processor, blend mashed ube with coconut milk, maple syrup, and salt until smoothly puréed. Adjust coconut milk and maple syrup for desired consistency and sweetness.
05 - Heat a nonstick skillet over medium. Add chopped pistachios, maple syrup, cardamom, and salt. Stir continuously for 2–3 minutes until mixture becomes sticky and glossy. Transfer to parchment to cool.
06 - Divide cooked quinoa evenly among four bowls. Top with roasted vegetables, a generous dollop of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped spinach or kale, pomegranate seeds, and feta cheese if desired. Garnish with microgreens.
07 - Serve bowls warm and enjoy immediately.
