Nourishing bowls with roasted squash, quinoa, ube-coconut, and vibrant toppings—easy, comforting, and customizable.
# What You'll Need:
→ 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, 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 kosher 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 kosher salt
→ Ube-Coconut Purée
13 - 1 cup cooked ube (purple yam), mashed
14 - 1/3 cup canned coconut milk
15 - 1 tablespoon maple syrup
16 - Pinch kosher salt
→ Pistachio-Maple Crumble
17 - 1/2 cup shelled pistachios, roughly chopped
18 - 1 tablespoon pure maple syrup
19 - 1/4 teaspoon ground cardamom
20 - Pinch kosher 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)
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread evenly on the prepared baking sheet. Roast for 30–35 minutes, turning once, until golden brown and tender.
03 - While vegetables are roasting, combine quinoa or brown rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until water is absorbed and grains are tender. 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 completely smooth. Adjust consistency with extra coconut milk and sweetness with additional syrup, if desired.
05 - Heat a nonstick skillet over medium. Add chopped pistachios, maple syrup, cardamom, and salt. Stir constantly for 2–3 minutes until pistachios are sticky and glossy. Transfer to parchment paper to cool and harden.
06 - Divide cooked grains among four bowls. Top each with roasted vegetables, a generous 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 immediately while warm.
