# What you need:
→ 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 kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Grain Base
10 - 1 cup quinoa or brown rice, rinsed
11 - 2 cups water
12 - 1/2 teaspoon kosher 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 kosher 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 kosher salt
→ Fresh Toppings
21 - 1 cup baby spinach or kale, finely 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 the oven to 400°F. Line a baking sheet with parchment paper for even roasting and easy cleanup.
02 - Combine butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper in a large mixing bowl. Toss until vegetables are evenly coated, then spread in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, turning once halfway, until golden brown and fork-tender.
03 - In a medium saucepan, combine rinsed quinoa or brown rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 18 minutes until grains are cooked and water is absorbed. Fluff with a fork and keep warm.
04 - In a blender or food processor, mix mashed ube, coconut milk, maple syrup, and a pinch of salt until velvety smooth. Taste and adjust sweetness or coconut milk for desired consistency.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and salt. Stir continuously for 2 to 3 minutes until pistachios are sticky and fragrant. Transfer to parchment paper and allow to cool and harden.
06 - Portion the cooked grains into four serving bowls. Top each with a generous serving of roasted vegetables, a spoonful of ube-coconut purée, and a sprinkle of pistachio-maple crumble. Add fresh chopped spinach or kale, pomegranate seeds, and crumbled feta if desired. Garnish with microgreens for vibrant presentation.
07 - Enjoy warm as a satisfying main dish.
