Cozy winter bowls with roasted veggies, quinoa base, creamy ube-coconut, and crunchy pistachio toppings.
# Components:
→ 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 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)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Arrange the vegetables evenly on the prepared baking sheet and roast for 30 to 35 minutes, turning once midway, until golden and tender.
03 - Combine quinoa and water with 1/2 teaspoon salt in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer for 15 to 18 minutes until water is absorbed. Fluff with a fork and keep warm.
04 - Blend mashed ube, coconut milk, maple syrup, and a pinch of salt in a blender or food processor until smooth. Adjust sweetness and coconut milk for desired consistency.
05 - Heat a nonstick skillet over medium. Add chopped pistachios, maple syrup, ground cardamom, and a pinch of salt. Stir constantly for 2 to 3 minutes until pistachios are sticky and glossy. Transfer to parchment and cool.
06 - Divide cooked quinoa into four serving bowls. Layer with roasted vegetables, a generous spoonful of ube-coconut purée, a sprinkling of pistachio-maple crumble, chopped greens, pomegranate seeds, and feta if preferred. Garnish with microgreens.
07 - Serve warm and enjoy immediately.
