Savor comforting roasted vegetables, quinoa, ube-coconut, and vibrant toppings for a hearty, winter-inspired bowl.
# What You'll Need:
→ 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)
# Method:
01 - Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.
02 - In a large bowl, combine butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Toss to coat evenly, then arrange vegetables in a single layer on prepared baking sheet. Roast for 30 to 35 minutes, flipping once, until golden and tender.
03 - While vegetables are roasting, combine quinoa and water in a medium saucepan along with salt. Bring to a boil, reduce to a simmer, cover, and cook 15 to 18 minutes until water is absorbed. Fluff grains with a fork and set aside.
04 - In a blender or food processor, process the mashed cooked ube with coconut milk, maple syrup, and a pinch of salt until smooth and creamy. Taste and adjust sweetness or coconut milk as desired.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and pinch of salt. Stir constantly for 2 to 3 minutes until nuts are sticky and glossy. Transfer onto parchment paper to cool.
06 - Divide cooked quinoa between four individual bowls. Top each bowl with a generous portion of roasted vegetables, ube-coconut purée, pistachio-maple crumble, chopped baby spinach or kale, pomegranate seeds, and feta cheese if using. Garnish with microgreens.
07 - Present bowls while warm for optimal flavor and texture.
