Warm bowls with roasted veggies, quinoa, spiced crumble, and vibrant creative toppings ideal for chilly days.
# Components:
→ 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 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 - 1 small pomegranate, seeds only
23 - 1/3 cup feta cheese, crumbled (optional)
24 - Microgreens, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a large bowl, toss butternut squash, sweet potato, and onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Spread evenly on baking sheet and roast for 30 to 35 minutes, turning once until tender and caramelized.
03 - Combine rinsed quinoa or brown rice and water with salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 to 18 minutes until grains are cooked and water is absorbed. Fluff with a fork and set aside.
04 - Blend mashed ube with coconut milk, maple syrup, and a pinch of salt until smooth. Adjust coconut milk as needed for desired consistency.
05 - Heat a nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2 to 3 minutes until pistachios are sticky and glossy. Transfer to parchment and cool.
06 - Divide quinoa among four individual bowls. Layer with roasted vegetables, a generous spoonful of ube-coconut purée, sprinkle with pistachio-maple crumble, chopped greens, pomegranate seeds, and feta if using. Garnish with microgreens.
07 - Serve assembled bowls warm.
