Hungry for some recipes? I hope so. Below are some beautiful, healthful, fall recipes that I truly enjoyed. Fingers crossed you do too!
Roasted Beets with Citrus
Adapted from Love and Lemons.
Ingredients:
6 to 8 medium red and/or yellow beets
1 large navel orange
Extra-virgin olive oil, for drizzling
White wine vinegar, for drizzling
1 1/2 teaspoons lemon juice
Handful of microgreens (or arugula or watercress)
Sea salt and freshly ground black pepper, to taste
Instructions:
Preheat the oven to 400°F.
Place each beet on a piece of foil and spritz with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins if you desire. Peeling may be easiest to do while holding them under running water and sliding the skins off with your hands.
Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
Slice the beets into 1” wedges or chunks and place them in a bowl. If you’re using red and yellow beets, place each color into separate bowls so the red beets don’t stain the yellow beets.
Drizzle with olive oil and vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
Serve on a platter with the orange segments, microgreens, and citrus curls.
Sweet Potato Salad
Adapted from Love and Lemons.
Ingredients:
2 roasted sweet potatoes, cubed
4 cups arugula
1 avocado, sliced
Lemon wedge, for squeezing
3 tablespoons toasted pepitas
Himalayan sea salt and freshly ground black pepper, to taste
1 recipe Tahini dressing (makes a bit extra)
Instructions:
Cube the sweet potatoes and spritz with avocado oil, salt, and pepper.
Roast the sweet potatoes in the air fryer for 15-20 minutes or in the oven for 30-40 minutes at 425°F degrees, until fork tender.
Make the tahini dressing; recipe below.
Assemble the salad on a large platter with the arugula, a drizzle of dressing, and the sweet potatoes. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.
Tahini Dressing
Ingredients
¼ cup tahini, smooth
3 tablespoons water, more if needed
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon toasted sesame oil
1 garlic clove, minced
¼ teaspoon Himalayan sea salt
Instructions
Blend all ingredients together.
Pumpkin Chili
Adapted from Budget Bytes.
Ingredients:
2 cloves garlic, minced
1 medium onion, diced
2 tablespoons extra-virgin olive oil
1 pound organic ground turkey or chicken
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can diced tomatoes
1 15-ounce can pumpkin purée
3 ounces tomato paste (~5 Tbsp)
2 cups water
1 tablespoon chili powder
½ teaspoon smoked paprika
1 teaspoon ground cumin
¼ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground black pepper
1 teaspoon Himalayan sea salt
Instructions:
Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).
Add the ground turkey/chicken and continue to cook until browned and cooked through. Omit this step if making vegetarian chili.
Add the drained beans, tomatoes (with juices), pumpkin, tomato paste, water, and spices to the pot. Stir to combine.
Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occasionally. Allow the chili to simmer for 30 minutes.
Garnish with green onions or other desired toppings and serve.
Harvest Bowl
Adapted from The Pioneer Woman.
Ingredients:
For the Bowls:
¾ cup wild rice blend
1 1/3 cups chicken broth
½ teaspoon Himalayan sea salt
1 pound Brussels sprouts, trimmed and cut in half [and/or other vegetables you wish; I also added cauliflower]
2 sweet potatoes, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne
1 pound roasted chicken OR 2 cups garbanzo beans
2 cups fresh baby kale OR mixed greens [or if you prefer, sauté the greens and serve atop the bowl]
¼ cup roasted almonds, coarsely chopped
1 apple, cored and cubed, optional
For the balsamic vinaigrette:
3 tablespoons balsamic vinegar
1 teaspoon honey
2 teaspoons Dijon mustard
1 garlic clove, grated or minced
1/4 teaspoon Himalayan sea salt
1/4 teaspoon ground black pepper
1/3 cup extra-virgin olive oil
Instructions:
For the bowls: Preheat oven to 450°F.
Place the rice blend in a fine mesh sieve. Rinse the rice under water, using your hand to move the rice around for about 1 minute. Place the rice in a medium saucepan with the broth. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the rice is tender, 45 minutes. Remove the pot from the heat and keep the rice covered for another 15 minutes. Fluff the rice with a fork.
Meanwhile, line a large baking sheet with foil. Add the Brussels sprouts and sweet potato. Spritz the vegetables with the olive oil, tossing to coat. Sprinkle with salt, pepper, garlic powder, paprika, and cayenne, tossing to coat. Roast until the vegetables are tender and browned, about 25 minutes, stirring halfway through.
For the balsamic vinaigrette: In a mason jar, add the balsamic vinegar, honey, mustard, garlic, salt, and pepper. Place the lid on the jar and shake vigorously until the ingredients are well combined, about 15 seconds. Add the olive oil and shake the closed jar again until the dressing is well emulsified.
If using raw chicken, cube and place in air fryer 3 minutes on each side OR sauté or bake in the oven until cooked.
To serve: Divide the greens among four bowls. Spoon on the wild rice and divide the Brussels sprouts, sweet potato, chicken or garbanzo beans, almonds, and apple. Drizzle with the balsamic vinaigrette.
Pumpkin Steel Cut Oats
Adapted from Salt and Baker.
Ingredients:
3 cups water
1 cup steel cut oats
pinch salt
1 cup pumpkin puree, canned or fresh
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
4 tablespoons hemp hearts
4 tablespoons chia seeds
4 tablespoons ground flax seed
Instructions:
In a saucepan over medium heat add the water, steel cut oats, salt, pumpkin puree, cinnamon, and pumpkin pie spice. Bring the mixture to a boil.
Reduce heat to low and let simmer for 20-30 minutes, stirring frequently. The longer you cook the oats the thicker the mixture becomes. Remove from heat and let sit for several minutes before serving.
Add 1 tablespoon each hemp hearts, ground flax, and chia to each bowl.
Garnish with nuts and/or fruit as desired.
It's officially autumn - I so hope you enjoy one or all of these recipes!
Be well,
Natalie