Preheat the oven to 400 degrees and get out a large roasting sheet pan. Set this aside.
Take your delicata squash and carefully begin slicing it into large circles. Then slice them in half to make rounds and use a spoon to carefully scoop out the seeds (see picture above for reference)Set these aside.
Slice your cauliflower into small florets. Throw these into a small bowl and drizzle with olive oil, five spice powder, cumin, garlic powder, salt, pepper and a pinch of cayenne. Toss until they are fully coated. Place these on half of the large sheet pan.
In another bowl, add the delicata squash. Drizzle with olive oil, salt and then, generously add about 2 tbsp of maple syrup. Gently toss until fully coated. Place these on the other half of the sheet pan.
Roast in the oven at 400 for 15 minutes. Remove, turn and flip the veggies carefully and then roast for an additional 15 minutes.
While the veggies are roasting, make the couscous. Begin by boiling about 1 and ¾ cups of water in a kettle.
Add a drizzle of olive oil to a medium sized pot. When hot, add the couscous into it. Toast the couscous until it’s light brown. By now, the water should be done boiling so add it directly to the pot of couscous. Cover this and let it cook on low for about 6-7 minutes, stirring every once in a while. Once it’s done, leave the cover on the pot and let it sit for 5-10 minutes before serving. Add butter, garlic powder, salt and pepper for seasoning.
Dice a honeycrsip apple into bite size pieces for your bowl. To a pan, add a drizzle of olive oil. Once it's warm, add the 3 cups of greens and let those cook down. Add a pinch of salt to season.
To make the vinaigrette: combine maple syrup, olive oil, balsamic vinegar, garlic powder, a hint of cinnamon and a pinch of salt. Mix together until combined.
Assemble the bowls! Start with a generous helping of couscous on the bottom, followed by the cauliflower, delicata squash, apple, greens and then generously dress the bowl with the maple vinaigrette. Enjoy!