Description
A warm and hearty meal combining sweet roasted vegetables with quinoa or brown rice, perfect for chilly days.
Ingredients
Scale
- 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 the oven to 400°F and 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 the vegetables evenly on the prepared baking sheet.
- Roast the vegetables for 30 to 35 minutes, turning once, until they 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 the 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 the 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
You can customize the vegetables based on what’s in season. For extra protein, consider adding chickpeas or lentils. For a vegan version, skip the feta cheese or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg