Autumn Harvest Grain Bowl

This Autumn Harvest Grain Bowl is a vibrant celebration of the season’s best produce. Creamy couscous forms the hearty base, topped with roasted pumpkin, Brussels sprouts and beetroot for warmth and depth. Golden tofu adds plant-based protein, while crunchy pumpkin seeds, tart cranberries and crisp apple bring layers of texture and flavour. A silky maple-tahini dressing ties everything together with just the right balance of sweetness and tang. Perfect for a nourishing lunch or cosy dinner, it’s autumn in a bowl.

Organic Pearled Couscous 1kg (Sussex Wholefoods)

150g Couscous

Organic Dried Cranberries 250g (Sussex Wholefoods)

dried cranberries for garnish

Organic Pumpkin Seeds 1kg (Sussex Wholefoods)

4 tbsp pumpkin seeds

Organic Smoked Paprika 100g (Sussex Wholefoods)

½ tsp smoked paprika

Organic Garlic Powder 100g (Sussex Wholefoods)

¼ tsp garlic powder

Organic Ginger Powder 100g (Sussex Wholefoods)

¼ tsp ground ginger

True Cinnamon Powder 250g (Sussex Wholefoods)

½ tsp ground cinnamon

Mediterranean Sea Salt Fine 1kg (Sussex Wholefoods)

salt, to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

pepper, to taste

Cayenne Pepper Powder 1kg (Sussex Wholefoods)

¼ tsp Cayenne Pepper

Organic Light Tahini 270g (Meridian)

70g tahini

Organic Demeter Smoked Tofu 200g (Taifun)

200g tofu

Organic Apple Cider Vinegar with The Mother 500ml (Clearspring)

1 + 1 tbsp apple cider vinegar

Buckwud Canadian Maple Syrup 250g (Rowse)

30g + 1 tbsp maple syrup

Organic Soya Sauce 150ml (Clearspring)

2 tbsp soy sauce

Organic Italian Extra Virgin Olive Oil 500ml (Clearspring)

1 tbsp olive oil 

Other Ingredients

• fresh kale
• 1 small pumpkin
• Brussels sprouts
• 1 small apple
• 1 small beetroot
• 2–4 tbsp water

Method

1. Cook couscous according to instructions.
2. In a small bowl, whisk together soy sauce, 1tbsp vinegar, 1tbsp maple syrup, garlic powder, and ginger. Add cubed tofu. Let sit for at least 20 minutes. Then fry or air fry until golden.
3. Fry pumpkin seeds on a dry pan until fragrant.
4. Preheat oven to 200°C.
5. Spread cut pumpkin, halved Brussels sprouts and cubed beetroot on a baking sheet. Toss with olive oil, smoked paprika, cinnamon, salt and pepper. Roast for 40 minutes, flipping halfway, until golden.
6. In a small bowl, whisk together tahini, remaining maple syrup, 1tbsp vinegar, salt, pepper and cayenne. Add warm water gradually until smooth and pourable. Adjust salt to taste.
7. Massage kale with a little salt and olive oil until soft.
8. Divide kale between bowls. Top with couscous, roasted pumpkin, Brussels sprouts, beetroot, marinated tofu, grated apple, cranberries, and pumpkin seeds.
9. Drizzle generously with maple-tahini sauce.