Fall Apple Bowl

This fall bowl is comforting and flavourful with a delicate sweetness. Roasted cauliflower and sweet potatoes are coated with a hint of cinnamon, nutmeg, ginger, cardamom and maple syrup. Raw apples and romaine provide provide freshness to the dish. This bowl is finished with a cashew. caramel & apple cider dressing, pumpkin seeds and corn shoots! You will love to discover these delicious fall flavours.  

  • preparation time: 15 min
    Total time:
    30 min
  • difficulty level: 1
  • recipe ID: B52
  • cuisine region: Fusion

Featured Products


  • knife
  • baking sheet
  • parchment paper or non stick - liner
  • medium pot with lid
  • vegetable peeler
  • cutting board



Cook the rice:  In the sink, place the brown rice in a strainer and rinse it well.  In a pot, add the brown ricewater (1 1/3 cup, 2 2/3 cup), salt (1/8 tsp, 1/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

Turn on the oven to 400F.


Prepare & cook the vegetables:  While the rice is cooking, wash and clean all produce. Peel the sweet potatoes. Cut in 1 cm dices. Cut the cauliflower in 1 cm  florets.  Place the sweet potatoes and cauliflower dices on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with the fall maple spice blendoil (1/2 tsp, 1 tsp), sprinkle with salt (1/8 tsp, 1/4 tsp) and pepper (1 pinch, 1/8 tsp). Combine the vegetables to ensure an even coating.  Cook for about 15-20 minutes in the oven at 400F or until the vegetables are cooked through and are starting to become golden.


Cut the romaine: Cut the romaine in about 2 cm slices. 


Cut the apple:  Cut the apple in about 1 cm dices. 


Garnish & Serve: In individual bowls, place rice, romaine, roasted cauliflower and sweet potatoes and fresh apple dices. Garnish with pumpkin seeds, cashew, caramel & apple cider dressing and corn shoots. Serve.

Bon Appétit!



2 portions

4 portions

brown rice

2/3 cup

1 1/3 cup


150 gr

300 gr

sweet potato

1 small

1 medium




pumpkin seeds

2 tbsp

1/4 cup

romaine lettuce

1/2 lettuce

1 lettuce

fall maple spice blend

1 1/2 tsp

3 tsp

cashew, caramel & apple cider dressing

3 tbsp

1/3 tbsp

corn shoots

3 gr

6 gr


1/2 tbsp

1 tbsp


1/8 tsp

1/4 tsp


1/8 + 1/2 tsp

1/4 + 1 tsp


1 1/3 cup

2 2/3 cup


Dr. Herrington's

Regina Naturopathic

Pumpkin seeds are an especially good source of zinc, copper, iron as well as magnesium and calcium.

Cooking with Kids

Cooking for kids?
Feel free to introduce new vegetables to children slowly. Some children may not like cauliflower and sweet potatoes. 

Making this recipe with kids?
Ask the child to help by completing step 6:

  • garnish & serve

Recommended Wine Pairing

Bodegas salentein portillo pinot noir
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Mendoza, Argentina
Alcohol: 14%
(SLGA): $13.47


Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Price (SLGA): $14.02

Deinhard green label riesling


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information