# Ingredients:
→ 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 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 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)
# Instructions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper. Toss to coat evenly. Transfer to prepared baking sheet in a single layer and roast for 30 to 35 minutes, turning once, until vegetables are golden and tender.
03 - While vegetables roast, add quinoa or brown rice, water, and salt to a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 18 minutes until liquid is absorbed. Fluff grains with a fork and set aside.
04 - In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and salt until smooth. Adjust sweetness and coconut milk as desired for consistency.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and salt. Stir constantly for 2 to 3 minutes until pistachios are sticky and glossy. Transfer to parchment paper and let cool.
06 - Divide cooked grains among four bowls. Top each with roasted vegetables, a generous spoonful of ube-coconut purée, pistachio-maple crumble, chopped spinach or kale, pomegranate seeds, and feta if desired. Garnish with microgreens.
07 - Serve warm.
