Bright, nourishing, and full of fall flavour, Chef Bryan Simmons, Regional Director of Dining Services- Ontario shares his Autumn Harvest Power Bowl using this months Living Loving Local ingredient, squash.
This colourful dish brings together roasted squash, Brussels sprouts, quinoa, and your choice of grilled chicken or salmon. It’s a fresh, wholesome meal that celebrates seasonal ingredients and the pleasure of good food shared with others. Click below to watch.
Ingredients
Serves 4
Base
- 1 cup cooked quinoa
- 1 cup baby spinach, washed and dried
Roasted or Cooked Vegetables
- 1½ cups Brussels sprouts, halved
- 1 cup butternut squash, diced and roasted
- 1 cup beets, roasted, peeled, and cut into wedges
- Olive oil, salt, and pepper for roasting
Fresh Vegetables
- ½ cup julienned red onion
- ½ cup heirloom cherry tomatoes, halved
- ½ cup cooked corn kernels (removed from cob)
Protein Options
- 4 grilled chicken breasts, sliced
- or 4 pan-roasted salmon fillets
Toppings
- ¼ cup goji berry trail mix (pumpkin seeds, cashews, walnuts, dried cranberries, and dried goji berries)
- Optional: crumbled goat cheese or feta
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Directions
1. Roast the Veggies
Preheat oven to 400°F (200°C). Toss the Brussels sprouts, squash, and beets separately with olive oil, salt, pepper, and thyme. Roast for about 15 minutes, flipping halfway through until tender and golden.
2. Cook the Quinoa
Rinse 1 cup of quinoa, then simmer it in 2 cups of water or broth until fluffy, about 15 minutes.
3. Prepare the Protein
For the chicken: season with salt, pepper, and olive oil. Grill until cooked through (165°F) and let rest before slicing.
For the salmon: season with salt and pepper, sear in a hot pan with olive oil for 2–3 minutes per side, then finish in the oven for 6 minutes.
4. Make the Dressing
Whisk together olive oil, vinegars, maple syrup, Dijon mustard, salt, and pepper.
5. Assemble the Bowl
Toss spinach lightly in the dressing and place it at the base of each bowl. Add quinoa, roasted veggies, onion, tomatoes, and corn. Top with chicken or salmon, sprinkle with trail mix, and finish with cheese if you like.
