Roasted veggies, spiced quinoa, ube-coconut, and pistachio crumble create this vibrant winter bowl.
# Components:
→ 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 - Seeds from 1 small pomegranate
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Combine butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper in a large bowl. Spread evenly on the prepared baking sheet. Roast for 30–35 minutes, turning once, until vegetables are golden and tender.
03 - Rinse quinoa or brown rice thoroughly. Combine with water and salt in a medium saucepan. Bring to a boil, then cover and reduce heat to simmer for 15–18 minutes until water is absorbed. Fluff with a fork and keep warm.
04 - Blend mashed ube, coconut milk, maple syrup, and a pinch of salt in a blender or food processor until smooth and creamy. Adjust coconut milk for desired consistency.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, ground cardamom, and salt. Stir for 2–3 minutes until the mixture is sticky and glossy. Spread onto parchment paper to cool completely.
06 - Distribute the cooked quinoa or brown rice among four bowls. Top each with roasted vegetables, a generous spoonful of ube-coconut purée, pistachio-maple crumble, chopped greens, pomegranate seeds, and feta cheese if desired. Garnish with microgreens.
07 - Serve immediately while warm for optimal flavor and texture.
