Colorful bowls with roasted veggies, quinoa, ube-coconut, pistachio crumble, and seasonal toppings for cozy winter meals.
# 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 substitute with 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 of 1 small pomegranate
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens for garnish (optional)
# Cooking Steps:
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. Distribute evenly on the prepared baking sheet. Roast for 30 to 35 minutes, turning once, until vegetables are golden and soft.
03 - While vegetables roast, combine quinoa and water with 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then cover, reduce heat, and simmer for 15 to 18 minutes until liquid is absorbed. Fluff with a fork and set aside.
04 - In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth. Adjust sweetness or coconut milk for desired consistency.
05 - Heat a nonstick skillet over medium. Add chopped pistachios, maple syrup, cardamom, and salt, stirring constantly for 2 to 3 minutes until pistachios are sticky and lightly caramelized. Transfer to parchment paper to cool.
06 - Divide cooked quinoa evenly among four serving bowls. Add roasted vegetables, a generous spoonful of ube-coconut purée, pistachio-maple crumble, chopped greens, pomegranate seeds, and optional feta. Garnish with microgreens as desired.
07 - Enjoy warm immediately.
