A warming bowl of roasted veggies, quinoa, creative purées, and crunchy toppings for cozy, customizable meals.
# Components:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cut into 1/2-inch cubes
02 - 2 cups sweet potato, peeled and cut into 1/2-inch cubes
03 - 1 medium red onion, sliced 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 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 kosher salt
→ Pistachio-Maple Crumble
17 - 1/2 cup shelled pistachios, coarsely chopped
18 - 1 tablespoon maple syrup
19 - 1/4 teaspoon ground cardamom
20 - Pinch kosher salt
→ Fresh Toppings
21 - 1 cup baby spinach or chopped kale
22 - Seeds from 1 small pomegranate
23 - 1/3 cup crumbled feta cheese, optional
24 - Microgreens, for garnish, optional
# Directions:
01 - Set oven to 400°F. Prepare a baking sheet lined with parchment paper.
02 - Toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and black pepper in a large mixing bowl. Arrange evenly on the baking sheet and roast for 30 to 35 minutes, turning once, until vegetables are golden and tender.
03 - Combine rinsed quinoa or brown rice, water, and salt in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 to 18 minutes until water is absorbed. Fluff with a fork.
04 - Blend together mashed ube, coconut milk, maple syrup, and a pinch of salt in a blender or food processor until smooth. Adjust consistency or sweetness as needed.
05 - Heat a nonstick skillet over medium and combine pistachios, maple syrup, cardamom, and salt. Stir continuously for 2 to 3 minutes until pistachios are coated and sticky. Spread on parchment to cool.
06 - Divide cooked quinoa or brown rice between four bowls. Arrange roasted vegetables on top, add a generous spoonful of ube-coconut purée, sprinkle pistachio-maple crumble, add chopped greens, pomegranate seeds, and crumbled feta if desired. Garnish with microgreens.
07 - Serve bowls warm.
