Description
A warm and cozy recipe featuring roasted vegetables, a nutritious grain base, creamy ube-coconut purée, and a crunchy pistachio-maple crumble, perfect for winter.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 cups sweet potato, peeled and cubed
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup quinoa or brown rice, rinsed
- 2 cups water
- 1/2 teaspoon salt
- 1 cup cooked ube, mashed
- 1/3 cup coconut milk
- 1 tablespoon maple syrup
- Pinch of salt
- 1/2 cup shelled pistachios, roughly chopped
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cardamom
- Pinch of salt
- 1 cup baby spinach or kale, chopped
- Seeds from 1 small pomegranate
- 1/3 cup feta cheese, crumbled (optional)
- Microgreens, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss squash, sweet potato, and red onion with olive oil, cinnamon, cumin, paprika, salt, and pepper. Roast 30–35 minutes until golden and tender.
- Cook quinoa or rice with water and salt for 15–18 minutes, until absorbed. Fluff and keep warm.
- Blend ube, coconut milk, maple syrup, and a pinch of salt until smooth.
- In a skillet, cook pistachios with maple syrup, cardamom, and salt for 2–3 minutes until sticky. Cool on parchment.
- Assemble bowls: grain base, roasted vegetables, ube-coconut purée, pistachio-maple crumble, greens, pomegranate, and feta if using.
- Serve warm.
Notes
- Substitute quinoa with any grain you prefer.
- Ube-coconut purée lasts 3 days refrigerated.
- Omit feta for a vegan bowl.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Bowl
- Method: Bake, Stovetop
- Cuisine: Fusion