# 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, 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 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)
# How to Make It:
01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper in a large mixing bowl. Arrange in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, turning once halfway through, until vegetables are golden and tender.
03 - Combine quinoa (or brown rice) and water with salt in a medium saucepan. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 to 18 minutes until the liquid is absorbed. Fluff with a fork and keep warm.
04 - Process mashed ube, coconut milk, maple syrup, and a pinch of salt in a blender or food processor until silky smooth. Adjust flavor to preference.
05 - Heat a nonstick skillet over medium. Add chopped pistachios, maple syrup, cardamom, and salt. Stir continuously for 2 to 3 minutes until mixture is glossy and sticky. Transfer to parchment paper to cool completely.
06 - Divide grain base among four bowls. Arrange roasted vegetables, add a generous spoonful of ube-coconut purée, sprinkle with pistachio-maple crumble, and top with chopped greens, pomegranate seeds, and crumbled feta if desired. Finish with microgreens.
07 - Present bowls warm.
