Cozy bowls brimming with roasted veggies, quinoa, playful toppings, and warming flavors for seasonal comfort.
# Components:
→ 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 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)
# Preparation Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine butternut squash, sweet potato, and red onion in a large mixing bowl. Toss with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Spread evenly on the prepared baking sheet and roast for 30 to 35 minutes, turning once, until golden and tender.
03 - Place quinoa and water with salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 to 18 minutes until liquid is absorbed. Fluff grains with a fork.
04 - Blend mashed ube with coconut milk, maple syrup, and a pinch of salt in a blender or food processor until smooth. Adjust maple syrup or coconut milk for desired consistency and sweetness.
05 - Heat a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, ground cardamom, and a pinch of salt. Stir continuously for 2 to 3 minutes until the mixture becomes sticky and glossy. Transfer to parchment paper and cool completely.
06 - Divide the cooked quinoa among four serving bowls. Top evenly with roasted vegetables, a spoonful of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and feta cheese if desired. Garnish with microgreens.
07 - Serve bowls warm, adjusting toppings as preferred.
