Nutrient-rich bowls filled with roasted veggies, grains, and vibrant, flavorful toppings perfect for chilly days.
# 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 line a baking sheet with parchment paper.
02 - Combine butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper in a large bowl. Toss to coat evenly, then arrange in a single layer on the baking sheet. Roast for 30–35 minutes, turning vegetables once halfway through, until golden brown and tender.
03 - Place quinoa or brown rice in a medium saucepan with water and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until water is absorbed. Remove from heat and fluff grains with a fork.
04 - Blend mashed ube with coconut milk, maple syrup, and a pinch of salt using a blender or food processor until smooth. Adjust coconut milk or maple syrup for preferred consistency and sweetness.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and salt. Stir constantly for 2–3 minutes until mixture becomes sticky and glossy. Spread crumble on parchment paper and allow to cool completely.
06 - Divide cooked grains into four individual bowls. Add roasted vegetables and a generous spoonful of ube-coconut purée. Sprinkle pistachio-maple crumble, chopped greens, pomegranate seeds, and feta cheese if desired. Garnish with microgreens as preferred.
07 - Serve immediately while warm.
