Warm bowls with roasted veggies, quinoa, vibrant purée, and fresh toppings—perfect for chilly, nourishing dinners.
# What You'll 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 salt
09 - 1/4 teaspoon ground 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 crumbled feta cheese (optional)
24 - Microgreens, for garnish (optional)
# Step-by-Step:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss butternut squash, sweet potato, and red onion in olive oil, ground 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 vegetables are golden and tender.
03 - Combine rinsed quinoa or brown rice with water and salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 18 minutes until water is absorbed. Fluff grains with a fork and keep warm.
04 - In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until completely smooth. Adjust sweetness or coconut milk as desired for consistency.
05 - Heat a nonstick skillet over medium heat. Combine chopped pistachios, maple syrup, ground cardamom, and salt, stirring constantly for 2 to 3 minutes until pistachios are sticky and glazed. Spread on parchment paper to cool.
06 - Divide grain base evenly among four bowls. Top each with roasted vegetables, a dollop of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and optional feta cheese. Garnish with microgreens if desired.
07 - Present bowls warm and enjoy immediately.
