Description
A nourishing meal combining vibrant seasonal vegetables, nutty grains, and rich flavors, perfect for chilly days.
Ingredients
Scale
- 1 butternut squash, diced
- 1 sweet potato, diced
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup ube, mashed
- 1/2 cup coconut milk
- 2 tablespoons maple syrup
- Pinch of salt
- 1/2 cup pistachios
- Greens (for topping)
- Pomegranate seeds (for topping)
- Feta cheese (optional, for topping)
- Microgreens (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the butternut squash, sweet potato, red onion, olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Toss until coated.
- Spread the seasoned vegetables on the baking sheet and roast for 30–35 minutes, turning halfway.
- Meanwhile, in a saucepan, combine quinoa and water with a pinch of salt. Bring to a boil, reduce to a simmer, and cover. Cook for 15–18 minutes until water is absorbed.
- For the ube purée, blend mashed ube with coconut milk, maple syrup, and salt until smooth.
- In a skillet, heat pistachios with maple syrup, cardamom, and salt for 2–3 minutes until sticky. Cool on parchment paper.
- Assemble bowls with quinoa, roasted vegetables, ube purée, pistachio crumble, greens, pomegranate seeds, and feta, if desired.
- Serve warm and enjoy!
Notes
Feel free to substitute quinoa with brown rice or couscous. For a vegan version, omit the feta.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg