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Recipe Detail Page
Pumpkin Spice Harvest Grain Bowl
Autumn 2024
The warm flavours of pumpkin spice take this autumnal lunch bowl to new levels with succulent salmon, roasted sweet potatoes and peppery arugula. A seedy topping gives it crunch, and a vibrant citrus dressing makes it pop. It’s a fall sweater of a dish.
Serves 4
HARVEST CRUNCH TOPPING
1 tsp (5 mL) olive oil
2 tbsp (30 mL) raw pumpkin seeds
2 tbsp (30 mL) raw sunflower seeds
1/2 tsp (2 mL) pumpkin spice
Pinch salt
2 tbsp (30 mL) dried cranberries
CITRUS DRESSING
1/4 cup (60 mL) fresh orange juice
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) mustard powder
2 tsp (10 mL) honey
1 tsp (5 mL) finely grated orange zest
Salt to taste
1/2 cup (125 mL) olive oil
2 tsp (10 mL) chopped thyme
BOWLS
2 medium sweet potatoes, peeled, cut into 1-inch (2.5-cm) chunks
3 tbsp (45 mL) olive oil
2 tsp (10 mL) chili powder
2 tsp (10 mL) finely grated orange zest
Salt to taste
2 tbsp (30 mL) light brown sugar
1 tbsp (15 mL) pumpkin spice
2 tsp (10 mL) chopped thyme
1 2/3 lbs (755 g) whole piece salmon, skin on
Freshly ground pepper to taste
6 cups (1.5 L) cooked quinoa or rice
2 cups (500 mL) baby arugula or mixed baby greens
1. For the harvest crunch topping, heat oil in a small skillet over medium heat. Stir in seeds, pumpkin spice and salt. Cook, stirring occasionally, until seeds are lightly golden, about 2 minutes. Stir in cranberries and transfer to plate. Cool completely. Transfer to an airtight container. Store at room temperature for up to 1 week.
2. For the dressing, whisk juices, mustard powder, honey, orange zest and salt in a small bowl. Slowly stream in oil while constantly whisking until emulsified. Whisk in thyme. Transfer to an airtight container. Refrigerate up to 5 days.
3. For the bowls, preheat oven to 425°F (218°C). Set racks in upper and bottom thirds of oven. Line two baking sheets with parchment.
4. In a large bowl, toss sweet potatoes with oil, chili powder, orange zest and salt. Spread in an even layer on one prepared sheet. Bake on upper rack for 20 minutes. Remove from oven and flip potatoes.
5. While sweet potatoes are roasting, mix brown sugar, pumpkin spice and thyme in a small bowl. Place salmon on second sheet and pat dry with paper towel. Season with salt and pepper then sprinkle sugar mixture overtop. When potatoes have been flipped return them to upper rack and place salmon on lower rack. Bake until potatoes are golden around edges and salmon is just cooked through, 12 to 15 minutes.
6. Divide quinoa or rice among four large bowls. Divide sweet potatoes and arugula among bowls. Break salmon with tongs into large chunks and divide among bowls. Drizzle with dressing and sprinkle with crunch topping.
Serves 4
