# Ingredients:
→ 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 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)
# Instructions:
01 - Set oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
02 - Combine butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper. Toss thoroughly and arrange in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, turning halfway through, until vegetables are golden and tender.
03 - Place quinoa or brown rice in a medium saucepan with water and 1/2 teaspoon salt. Bring to a boil over medium heat, cover, reduce to low, and simmer for 15 to 18 minutes until liquid is absorbed. Fluff grains with a fork and keep warm.
04 - In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until a smooth consistency is achieved. Adjust sweetness or coconut milk quantity to taste, if needed.
05 - Heat a nonstick skillet over medium. Add chopped pistachios, maple syrup, cardamom, and salt. Stir continuously for 2 to 3 minutes until mixture becomes sticky and pistachios appear glossy. Transfer to parchment to cool completely.
06 - Divide cooked grain among four bowls. Layer with roasted vegetables, a generous spoonful of ube-coconut purée, and a sprinkle of pistachio-maple crumble. Top with chopped spinach or kale, pomegranate seeds, and feta cheese if desired. Garnish with microgreens as optional.
07 - Serve each bowl warm immediately after assembly.
