# 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 kosher salt
09 - 1/4 teaspoon ground black pepper
→ Grain Base
10 - 1 cup quinoa or brown rice, rinsed
11 - 2 cups water
12 - 1/2 teaspoon kosher 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 kosher 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 kosher 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 it:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss butternut squash, sweet potatoes, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper. Spread evenly on prepared baking sheet and roast for 30 to 35 minutes, turning once midway, until vegetables are golden and tender.
03 - In a medium saucepan, combine rinsed quinoa or brown rice with water and salt. Bring to a boil, cover, reduce heat, and simmer for 15 to 18 minutes until grains are tender and all water is absorbed. Fluff gently with a fork.
04 - In a blender or food processor, combine mashed ube, coconut milk, maple syrup, and a pinch of salt. Blend until smooth. Adjust coconut milk or sweetness to preference.
05 - Heat a nonstick skillet over medium. Add chopped pistachios, maple syrup, cardamom, and salt. Stir constantly for 2 to 3 minutes until nuts are sticky and glossy. Transfer to parchment paper to cool.
06 - Divide cooked quinoa or rice among four bowls. Top with roasted vegetables, a generous dollop of ube-coconut purée, a sprinkle of pistachio-maple crumble, greens, pomegranate seeds, and feta if desired. Garnish with microgreens.
07 - Serve bowls warm.
