Warm, vibrant bowls of spiced vegetables, quinoa, and creative toppings for cozy, customizable cold-weather meals.
# Components:
→ 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 kosher 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)
# Directions:
01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper.
02 - Combine squash, sweet potato, and onion with olive oil, cinnamon, cumin, paprika, salt, and pepper in a mixing bowl. Spread on baking sheet and roast for 30 to 35 minutes, flipping halfway, until vegetables are golden brown and tender.
03 - While vegetables roast, bring quinoa and water with 1/2 teaspoon salt to a boil in a medium saucepan. Cover and simmer for 15 to 18 minutes until water is fully absorbed. Fluff with fork and keep warm.
04 - Blend mashed ube, coconut milk, maple syrup, and pinch of salt using a blender or food processor until smooth. Adjust sweetness and consistency as desired.
05 - Heat a nonstick skillet over medium. Add pistachios, maple syrup, cardamom, and salt. Stir constantly for 2 to 3 minutes until pistachios are glossy and sticky. Spread on parchment paper to cool.
06 - Divide quinoa into four bowls. Top with roasted vegetables, ube-coconut purée, pistachio-maple crumble, chopped greens, pomegranate seeds, and feta cheese if desired. Garnish with microgreens.
07 - Present bowls warm.
