Hearty bowls feature roasted squash, sweet potato, spiced grains, creamy ube, and nutty crumble for winter comfort.
# Ingredient List:
→ 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 feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Steps:
01 - Set oven to 400°F (200°C) and line a large baking sheet with parchment paper.
02 - In a mixing bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and pepper. Arrange evenly on baking sheet and roast for 30–35 minutes, turning midway, until tender and caramelized.
03 - Combine quinoa or brown rice with water and salt in a medium saucepan. Bring to a boil, reduce to low heat, cover, and simmer for 15–18 minutes until grains are cooked and liquid is absorbed. Fluff with a fork and keep warm.
04 - In a blender or food processor, blend the mashed ube, coconut milk, maple syrup, and pinch of salt until smooth. Adjust consistency or sweetness to taste.
05 - Heat a nonstick skillet over medium heat. Add pistachios, maple syrup, cardamom, and salt, stirring continuously for 2–3 minutes until the nuts become sticky and glossy. Spread mixture on parchment to cool and separate.
06 - Portion quinoa or brown rice into four bowls. Layer with roasted vegetables, a generous spoonful of ube-coconut purée, a sprinkle of pistachio-maple crumble, chopped greens, pomegranate seeds, and crumbled feta if desired. Garnish with microgreens.
07 - Present bowls warm and enjoy.
