• Toss sweet potato chunks with olive oil, chili powder, orange zest, and salt. Spread them in a single layer in your air fryer basket and cook at 400°F for about 12 minutes, turning halfway through. The potatoes should be tender and slightly crisp.
• Mix the brown sugar, pumpkin spice, and thyme in a small bowl. Pat the salmon dry and season with salt and pepper. Rub the sugar mixture on top of the salmon. Air fry at 300°F for about 10 minutes or until the internal temperature reaches 130°F.
• Divide spinach or mixed greens and quinoa among 4 bowls. Break the salmon into chunks and place it on top. Add the roasted sweet potatoes and chickpeas. Drizzle with citrus dressing and top with the Harvest Crunch.

For the harvest crunch topping

• Heat olive oil in a small skillet over medium heat. Add the pumpkin seeds, sunflower seeds, pumpkin spice, and salt.
• Cook, stirring frequently, until the seeds are golden and toasted, about 2 minutes.
• Stir in dried cranberries and transfer to a plate to cool.

For the citrus dressing

• Whisk together the orange juice, lemon juice, mustard powder, honey, orange zest, and salt in a small bowl.
• Slowly stream in the olive oil while whisking continuously until emulsified.
• Stir in chopped thyme, and drizzle the dressing over the assembled bowls.