Description
A nourishing meal packed with seasonal vegetables and wholesome grains, perfect for colder months.
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. Line a baking sheet with parchment paper.
- In a large bowl, toss butternut squash, sweet potato, and red onion with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Spread evenly on the prepared baking sheet.
- Roast for 30 to 35 minutes, turning once, until vegetables are golden and tender.
- While the vegetables roast, combine quinoa (or brown rice) and water with 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 to 18 minutes until water is absorbed. Fluff with a fork and keep warm.
- In a blender or food processor, blend mashed ube, coconut milk, maple syrup, and a pinch of salt until smooth and creamy. Adjust sweetness or coconut milk to taste.
- Set a nonstick skillet over medium heat. Add chopped pistachios, maple syrup, cardamom, and a pinch of salt. Stir constantly for 2 to 3 minutes until pistachios are sticky and glossy. Transfer to parchment paper to cool.
- Divide the grain base evenly into four bowls. Top each with roasted vegetables, a dollop of ube-coconut purée, pistachio-maple crumble, chopped greens, pomegranate seeds, and feta cheese if using.
- Garnish with microgreens as desired. Serve immediately while warm.
Notes
For a quicker version, use pre-cut squash and sweet potato. You can substitute the vegetables and spices as desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian