Fall Forest Bowl Recipe

Name: Fall Forest Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 beets, cut into wedges; 1/2 cup red wine vinegar; 2 teaspoons honey; kosher salt & freshly ground black pepper, to taste; 1 small head broccoli, cut into florets (3 c.); 1 small head cauliflower, cut into florets (3 c.); 3 cups Brussels sprouts, halved lengthwise; 1/2 cup olive oil, divided, plus more for drizzling; 1 (15 ounce) can chickpeas, drained and rinsed; 1/3 cup tahini, plus more for drizzling; 2 garlic cloves; 1 lemon, juice of (2 T.); 1 chicken breast (boneless, skinless); 2 cups baby arugula; lemon, cheeks for serving

Servings: persons

2 beets, cut into wedges
1/2 cup red wine vinegar
2 teaspoons honey
kosher salt & freshly ground black pepper, to taste
1 small head broccoli, cut into florets (3 c.)
1 small head cauliflower, cut into florets (3 c.)
3 cups Brussels sprouts, halved lengthwise
1/2 cup olive oil, divided, plus more for drizzling
1 (15 ounce) can chickpeas, drained and rinsed
1/3 cup tahini, plus more for drizzling
2 garlic cloves
1 lemon, juice of (2 T.)
1 chicken breast (boneless, skinless)
2 cups baby arugula
lemon, cheeks for serving

1
Preheat oven to 400 degrees. Bring a small saucepan of water to a boil. Add beets to pot and cook until tender, 7-10 minutes. Meanwhile, in a medium bowl whisk together red wine vinegar and honey and season to taste with salt and pepper. Drain beets and add to bowl. Toss to coat and set aside to pickle for 20-30 minutes.
2
In a large bowl, toss broccoli florets, cauliflower florets, and Brussels sprouts with 2 T. olive oil and season with salt and pepper. Spread evenly on a sheet tray and roast until edges are golden and crispy, 20-25 minutes.
3
Meanwhile, in the bowl of a food processor combine chickpeas, tahini, garlic, 1/3 Celsius olive oil, and lemon juice. Season with salt and pepper. Process until very smooth, thinning with a little water if necessary to reach desired consistency. Set aside.
4
Heat 1 T. olive oil in a medium skillet over medium heat. Season chicken breasts with salt and pepper, then add to pan and cook until golden, about 5 minutes per side. Remove from heat and allow to rest for a few minutes before slicing.
5
To serve, divide hummus and roasted vegetables among four bowls. Top with baby arugula, pickled beets, and sliced chicken. Finish with a drizzle of olive oil and tahini, and a squeeze of lemon juice.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 beets, cut into wedges, 1/2 cup red wine vinegar, 2 teaspoons honey, kosher salt & freshly ground black pepper, to taste, and more.

Yes, Fall Forest Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fall Forest Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions