# What You'll Need:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cut into 3/4-inch cubes
02 - 2 cups sweet potato, peeled and cut into 3/4-inch cubes
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 black pepper
→ Grain Base
10 - 1 cup quinoa, rinsed (or substitute with brown rice)
11 - 2 cups water
12 - 1/2 teaspoon salt
→ Ube-Coconut Purée
13 - 1 cup mashed cooked ube (purple yam)
14 - 1/3 cup canned coconut milk
15 - 1 tablespoon pure maple syrup
16 - Pinch salt
→ Pistachio-Maple Crumble
17 - 1/2 cup shelled pistachios, roughly chopped
18 - 1 tablespoon pure maple syrup
19 - 1/4 teaspoon ground cardamom
20 - Pinch salt
→ Fresh Toppings
21 - 1 cup baby spinach or chopped kale
22 - Seeds from 1 small pomegranate
23 - 1/3 cup crumbled feta cheese (optional)
24 - Microgreens, for garnish (optional)
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, coat the butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Arrange in a single layer on the lined baking sheet. Roast for 30 to 35 minutes, turning vegetables halfway, until golden and tender.
03 - Combine quinoa and water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 to 18 minutes until liquid is absorbed. Fluff quinoa with a fork and set aside.
04 - In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness or coconut milk to taste.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, ground cardamom, and a pinch of salt. Stir for 2 to 3 minutes until pistachios are sticky and glossy. Spread crumble onto parchment paper and allow to cool.
06 - Spoon quinoa into four serving bowls. Top with roasted vegetables, a generous dollop of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and feta cheese if desired. Garnish with microgreens.
07 - Serve immediately while warm.
