Hearty winter bowls blend spiced roasted vegetables, wholesome grains, vibrant purée, and crunchy toppings.
# 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, 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 - 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. Line a baking sheet with parchment paper.
02 - Toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper in a mixing bowl. Arrange vegetables on the baking sheet in a single layer and roast for 30 to 35 minutes, turning once, until golden and tender.
03 - Combine quinoa and water with salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 to 18 minutes until water is absorbed. Fluff grains gently with a fork and reserve.
04 - Blend mashed ube, coconut milk, maple syrup, and salt in a blender or food processor until smooth. Adjust coconut milk for consistency and maple syrup for sweetness if desired.
05 - Warm a nonstick skillet over medium heat. Add pistachios, maple syrup, ground cardamom, and salt. Stir constantly for 2 to 3 minutes until mixture is sticky and pistachios are glossy. Cool on parchment paper.
06 - Divide quinoa among four serving bowls. Arrange roasted vegetables, add a generous dollop of ube-coconut purée, sprinkle pistachio-maple crumble over the top, then finish with chopped greens, pomegranate seeds, and feta if desired. Garnish with microgreens.
07 - Present bowls warm.
