Colorful bowls of roasted vegetables, quinoa, and lively toppings, perfect for a comforting, nourishing seasonal meal.
# Components:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups sweet potato, peeled and cubed
03 - 1 large 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 brown rice)
11 - 2 cups water
12 - 1/2 teaspoon salt
→ Ube-Coconut Purée
13 - 1 cup cooked ube (purple yam), mashed
14 - 1/3 cup canned 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 pure 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)
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a mixing bowl, coat butternut squash, sweet potato, and onion wedges with olive oil, cinnamon, cumin, paprika, salt, and black pepper. Arrange vegetables evenly on the lined baking sheet and roast for 30–35 minutes, turning halfway, until gold and tender.
03 - In a medium saucepan, combine quinoa and water with 1/2 teaspoon salt. Bring to a simmer over medium heat, cover, and cook for 15–18 minutes until liquid is absorbed. Fluff with a fork and keep warm.
04 - In a blender or food processor, combine mashed ube, coconut milk, maple syrup, and a pinch of salt. Blend until smooth, adjusting consistency or sweetness as desired.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and salt. Stir for 2–3 minutes until mixture is sticky and glossy. Spread onto parchment paper to cool.
06 - Divide cooked quinoa or rice among four bowls. Layer with roasted vegetables, a generous spoonful of ube-coconut purée, pistachio-maple crumble, chopped spinach or kale, pomegranate seeds, and feta cheese if desired. Garnish with microgreens.
07 - Serve immediately while warm.
