50+ Cozy Fall Vegetarian Dinner Recipes for Warm Nights

As the crisp autumn air ushers in the season of harvest, it’s the perfect time to embrace the warm, hearty flavors of fall.

For vegetarians, this is an exciting time of year, offering a bounty of seasonal produce like pumpkins, sweet potatoes, squash, and root vegetables, all of which shine in comforting, satisfying dishes.

Whether you’re hosting a dinner party, meal prepping for the week, or simply looking for new ideas to spice up your weekly menu, fall is the perfect season to explore a variety of delicious vegetarian recipes.

In this blog post, we’ve gathered over 50 mouthwatering fall vegetarian dinner recipes that feature the best of autumn’s produce. From cozy soups and stews to hearty casseroles, salads, and grain bowls, these dishes will keep you full and warm as the temperatures drop.

Each recipe is designed to bring out the natural sweetness and earthiness of fall vegetables, paired with aromatic spices and fresh herbs for that ultimate comforting meal.

50+ Cozy Fall Vegetarian Dinner Recipes for Warm Nights

Fall is a season that calls for comfort food, and these 50+ fall vegetarian dinner recipes will surely satisfy your taste buds while keeping your meals light, healthy, and plant-based.

Whether you’re craving a rich, creamy soup, a warm salad, or a filling casserole, there’s something here for everyone. The vibrant colors, rich textures, and seasonal ingredients make these dishes the perfect way to celebrate autumn.

As you explore these recipes, don’t be afraid to get creative with your seasonal produce and add your favorite herbs or spices to enhance the flavors.

These recipes offer a variety of flavors and cooking methods, ensuring you’ll never run out of delicious ideas for fall dinners.

So, next time the weather turns cool, try one (or more!) of these tasty vegetarian dishes—your body and soul will thank you.

Hearty Lentil and Sweet Potato Stew

As the leaves turn golden and the evenings grow cooler, nothing is more comforting than a warm, hearty bowl of stew. This Lentil and Sweet Potato Stew combines earthy lentils, creamy sweet potatoes, and a medley of fall spices to create a meal that’s both nourishing and satisfying. Packed with protein, fiber, and vitamins, this dish is perfect for a cozy family dinner or meal prep for the week.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 carrot, sliced
• 2 celery stalks, sliced
• 1 (14-ounce) can of diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley or cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5 minutes or until the vegetables begin to soften.
2. Stir in the cumin, smoked paprika, and thyme, cooking for 1 minute until fragrant.
3. Add the lentils, sweet potatoes, diced tomatoes, and vegetable broth. Stir well.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro.

This Hearty Lentil and Sweet Potato Stew is a fall favorite that will leave you feeling warm and full. It’s easy to make, packed with seasonal ingredients, and perfect for a variety of occasions. Pair it with a slice of crusty bread or enjoy it on its own as a wholesome, complete meal.

Creamy Pumpkin and Sage Risotto

Risotto is a classic comfort food, and this fall-inspired variation features pumpkin and sage for a uniquely seasonal twist. This Creamy Pumpkin and Sage Risotto delivers velvety textures and rich, savory flavors that will delight your taste buds. It’s an elegant yet approachable dish that’s ideal for cozy dinners or holiday gatherings.

Ingredients

• 1 cup Arborio rice
• 1 cup pumpkin purée (canned or fresh)
• 4 cups vegetable broth, warmed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup dry white wine (optional)
• 2 tablespoons butter or vegan butter
• 1/4 cup grated Parmesan cheese or vegan alternative
• 1 teaspoon dried sage
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until translucent.
2. Stir in the Arborio rice, coating it in the oil for about 2 minutes.
3. Pour in the white wine (if using) and cook until it is mostly absorbed.
4. Gradually add the warmed vegetable broth, one ladleful at a time, stirring constantly. Allow each addition to be absorbed before adding the next.
5. After 15 minutes of cooking, stir in the pumpkin purée and dried sage. Continue adding broth and stirring until the rice is tender and creamy (about 20-25 minutes total).
6. Remove from heat and stir in butter and Parmesan cheese. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with fresh sage leaves.

Creamy Pumpkin and Sage Risotto is a luxurious fall dish that’s as impressive as it is comforting. Its vibrant color and rich flavors capture the essence of autumn, making it a delightful addition to any dinner table. Pair it with a light salad or roasted vegetables for a complete meal.

Butternut Squash and Kale Pasta Bake

This Butternut Squash and Kale Pasta Bake is the ultimate fall comfort food. Combining roasted butternut squash, tender kale, and pasta in a creamy, cheesy sauce, this dish is a crowd-pleaser that celebrates the best of the season. Perfect for family dinners, potlucks, or meal prepping, it’s a versatile recipe that everyone will love.

Ingredients

• 1 pound pasta (penne or rigatoni works well)
• 1 medium butternut squash, peeled and diced
• 3 cups kale, stems removed and chopped
• 2 cups milk (or non-dairy alternative)
• 2 tablespoons all-purpose flour
• 2 tablespoons butter or vegan butter
• 1/2 cup grated mozzarella cheese or vegan alternative
• 1/4 cup grated Parmesan cheese or vegan alternative
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon nutmeg
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, garlic powder, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender.
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for 1-2 minutes. Gradually whisk in the milk, cooking until the sauce thickens.
4. Stir in the mozzarella, Parmesan, nutmeg, and additional salt and pepper to taste.
5. In a large mixing bowl, combine the pasta, roasted butternut squash, kale, and cheese sauce. Mix well.
6. Transfer the mixture to a greased baking dish. Sprinkle additional cheese on top, if desired.
7. Bake for 20 minutes or until the top is golden and bubbly.
8. Let cool slightly before serving.

This Butternut Squash and Kale Pasta Bake is a hearty and wholesome dish that showcases the vibrant flavors of fall. Creamy, cheesy, and full of veggies, it’s a satisfying dinner option that’s both comforting and nutritious. Serve it with a side of garlic bread or a fresh salad for a balanced meal.

Maple Glazed Brussels Sprouts and Wild Rice Bowl

This Maple Glazed Brussels Sprouts and Wild Rice Bowl is a perfect balance of sweet and savory flavors, celebrating autumn’s bounty. Packed with roasted Brussels sprouts, nutty wild rice, and a sweet maple glaze, this vegetarian dish is hearty, wholesome, and bursting with flavor. Whether you’re preparing a weeknight dinner or a festive fall gathering, this recipe is sure to impress.

Ingredients

• 1 cup wild rice, cooked
• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
3. In a small bowl, mix the maple syrup and balsamic vinegar. Drizzle this glaze over the roasted Brussels sprouts and toss to coat.
4. Combine the cooked wild rice, glazed Brussels sprouts, dried cranberries, and chopped pecans in a large bowl. Mix well.
5. Serve warm, garnished with additional pecans or cranberries if desired.

This Maple Glazed Brussels Sprouts and Wild Rice Bowl is a delightful medley of fall textures and flavors. The caramelized sprouts, sweet cranberries, and nutty wild rice create a comforting and nutritious dish that’s ideal for cooler evenings. It’s a complete meal on its own but pairs beautifully with a side of crusty bread or a light soup.

Spiced Pumpkin and Chickpea Curry

This Spiced Pumpkin and Chickpea Curry is a vibrant, aromatic dish that brings a touch of exotic warmth to your autumn evenings. Featuring tender pumpkin chunks, hearty chickpeas, and a fragrant blend of spices, this curry is rich, flavorful, and utterly satisfying. Serve it over rice or with naan for a complete and comforting fall meal.

Ingredients

• 2 cups pumpkin, peeled and cubed
• 1 (15-ounce) can of chickpeas, drained and rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (optional)
• 1 (14-ounce) can of coconut milk
• 1 cup vegetable broth
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until softened.
2. Stir in the curry powder, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
3. Add the pumpkin cubes, chickpeas, coconut milk, and vegetable broth. Mix well.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the pumpkin is tender and the curry has thickened.
5. Season with salt to taste and garnish with fresh cilantro before serving.

Spiced Pumpkin and Chickpea Curry is a fall favorite that’s as comforting as it is flavorful. The warm spices and creamy coconut milk create a luscious base for the tender pumpkin and chickpeas, making it an irresistible dish for chilly nights. Pair it with steamed rice or warm naan for a cozy, restaurant-quality meal at home.

Sweet Potato and Black Bean Enchiladas

These Sweet Potato and Black Bean Enchiladas are a delicious vegetarian twist on a classic comfort food. Stuffed with creamy sweet potatoes, hearty black beans, and a zesty enchilada sauce, they’re a flavorful, satisfying dish perfect for fall. Whether it’s a family dinner or a potluck favorite, these enchiladas are sure to impress.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 (15-ounce) can of black beans, drained and rinsed
• 1 cup shredded cheese (cheddar, Monterey Jack, or vegan alternative)
• 8 small flour or corn tortillas
• 1 cup enchilada sauce
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
3. In a large bowl, combine the roasted sweet potatoes, black beans, and half the shredded cheese. Mix well.
4. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
5. Spoon the sweet potato and black bean mixture into each tortilla, roll them up, and place them seam-side down in the dish.
6. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
7. Bake for 20-25 minutes until bubbly and golden. Garnish with fresh cilantro before serving.

Sweet Potato and Black Bean Enchiladas are the ultimate fall comfort food with a nutritious twist. The combination of creamy sweet potatoes, protein-packed black beans, and zesty enchilada sauce creates a flavor-packed meal that’s perfect for any occasion. Serve with a side of guacamole or a fresh green salad for a complete dinner.

Roasted Acorn Squash with Quinoa and Cranberry Stuffing

This Roasted Acorn Squash with Quinoa and Cranberry Stuffing is an elegant and nutritious fall dish that combines the natural sweetness of roasted acorn squash with a hearty quinoa stuffing packed with dried cranberries, pecans, and fresh herbs. Perfect for weeknight dinners or as a stunning centerpiece for your holiday table, this dish is as delicious as it is visually appealing.

Ingredients

• 2 medium acorn squashes, halved and seeds removed
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil, sprinkle with cinnamon, salt, and pepper, and roast for 30-40 minutes until tender.
2. While the squash roasts, heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened.
3. In a large bowl, combine the cooked quinoa, sautéed onion and garlic, dried cranberries, pecans, thyme, salt, and pepper. Mix well.
4. Once the squash is cooked, stuff each half with the quinoa mixture. Return to the oven for an additional 10 minutes to warm through.
5. Garnish with fresh parsley and serve warm.

This Roasted Acorn Squash with Quinoa and Cranberry Stuffing is a celebration of fall’s finest ingredients. The combination of tender squash and flavorful stuffing creates a harmonious balance of textures and tastes. It’s a wholesome, satisfying dish that’s perfect for impressing guests or enjoying a cozy night in.

Spinach and Ricotta Stuffed Shells with Pumpkin Alfredo

Spinach and Ricotta Stuffed Shells with Pumpkin Alfredo is a decadent fall-inspired twist on a classic Italian dish. Creamy ricotta, savory spinach, and tender pasta shells are smothered in a luscious pumpkin Alfredo sauce, making this meal both comforting and festive. It’s perfect for family dinners, date nights, or even a fall-themed gathering.

Ingredients

• 12-15 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup cooked spinach, finely chopped
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup pumpkin purée
• 1 cup heavy cream or non-dairy alternative
• 1/2 cup grated Parmesan cheese (for sauce)
• 1 tablespoon butter or vegan butter
• 1/2 teaspoon nutmeg
• Fresh basil for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions, drain, and set aside.
2. In a mixing bowl, combine the ricotta, spinach, Parmesan, garlic powder, salt, and pepper. Fill each pasta shell with the mixture.
3. To make the pumpkin Alfredo sauce, melt butter in a saucepan over medium heat. Add the pumpkin purée, heavy cream, Parmesan, nutmeg, salt, and pepper. Stir until smooth and heated through.
4. Spread a layer of the pumpkin Alfredo sauce on the bottom of a baking dish. Arrange the stuffed shells on top and pour the remaining sauce over them.
5. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until bubbly.
6. Garnish with fresh basil before serving.

Spinach and Ricotta Stuffed Shells with Pumpkin Alfredo is a fall masterpiece that brings comfort and elegance to your table. The creamy pumpkin sauce perfectly complements the savory stuffed shells, creating a dish that’s indulgent yet approachable. Serve with a crisp salad or garlic bread for an unforgettable meal.

Harvest Vegetable Shepherd’s Pie

This Harvest Vegetable Shepherd’s Pie is a plant-based take on a classic comfort food, packed with hearty root vegetables, lentils, and a creamy mashed potato topping. It’s the perfect way to showcase the season’s freshest produce while delivering a warm and satisfying meal for cool autumn evenings.

Ingredients

• 2 large potatoes, peeled and diced
• 2 tablespoons butter or vegan butter
• 1/4 cup milk or non-dairy alternative
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 parsnips, diced
• 1 cup mushrooms, chopped
• 1 (15-ounce) can of lentils, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme

Instructions

1. Preheat the oven to 375°F (190°C). Boil the diced potatoes in salted water until tender, about 15 minutes. Drain, then mash with butter, milk, garlic powder, salt, and pepper. Set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté the onion, carrots, parsnips, and mushrooms until softened.
3. Stir in the lentils, tomato paste, vegetable broth, rosemary, thyme, salt, and pepper. Simmer for 5-7 minutes until the mixture thickens slightly.
4. Transfer the vegetable mixture to a baking dish and spread the mashed potatoes on top. Smooth the surface with a spoon.
5. Bake for 20-25 minutes until the potatoes are golden and the filling is bubbling.
6. Let cool for a few minutes before serving.

This Harvest Vegetable Shepherd’s Pie is a hearty, nourishing dish that embodies the essence of fall. The creamy mashed potato topping pairs perfectly with the savory, vegetable-packed filling for a meal that’s both comforting and wholesome. It’s an ideal recipe for weeknight dinners or as a showstopper on your Thanksgiving table.

Butternut Squash and Kale Risotto

Butternut Squash and Kale Risotto is a creamy, savory dish that highlights the natural sweetness of butternut squash and the earthy flavors of kale. This fall-inspired risotto is rich, comforting, and perfect for warming up on chilly evenings. It’s ideal as a main course or a stunning side dish for festive gatherings.

Ingredients

• 1 cup Arborio rice
• 2 cups butternut squash, diced
• 2 cups kale, chopped
• 4 cups vegetable broth, warmed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup white wine (optional)
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan or vegan alternative
• 1 teaspoon dried sage
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened.
2. Stir in the Arborio rice and cook for 2 minutes until lightly toasted.
3. Add the white wine (if using) and stir until absorbed.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more. Continue for 15 minutes.
5. Stir in the butternut squash and cook for an additional 10 minutes, adding more broth as needed.
6. Fold in the kale and dried sage. Cook until the squash is tender and the kale is wilted.
7. Remove from heat and stir in the Parmesan. Season with salt and pepper to taste.
8. Serve warm, garnished with additional Parmesan or sage leaves if desired.

Butternut Squash and Kale Risotto is a creamy, luxurious dish that combines fall flavors in every bite. The nutty Arborio rice, tender squash, and hearty kale make this dish both comforting and nutritious. Pair it with a glass of white wine or sparkling water for an elevated dining experience.

Caramelized Onion and Pear Flatbread

Caramelized Onion and Pear Flatbread is a delightful combination of sweet and savory flavors, perfect for a light yet satisfying fall dinner. With caramelized onions, ripe pears, creamy cheese, and a crispy flatbread crust, this dish brings elegance and warmth to your table. It’s easy to make and perfect for casual meals or entertaining guests.

Ingredients

• 2 flatbreads or naan
• 2 medium onions, thinly sliced
• 1 pear, thinly sliced
• 1/2 cup crumbled blue cheese or goat cheese
• 1 tablespoon olive oil
• 1 tablespoon balsamic glaze
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized (about 15 minutes). Season with salt and pepper.
3. Place the flatbreads on a baking sheet. Spread the caramelized onions evenly across each flatbread.
4. Layer the pear slices on top and sprinkle with crumbled blue cheese.
5. Bake in the oven for 8-10 minutes, or until the flatbread is crispy and the cheese is melted.
6. Drizzle with balsamic glaze and sprinkle with fresh thyme before serving.

Caramelized Onion and Pear Flatbread is a simple yet sophisticated dish that captures the essence of fall. The sweet pears and onions paired with tangy cheese create a flavor explosion that’s perfect for cozy evenings or as a shareable appetizer for gatherings.

Sweet Potato and Lentil Stew

Sweet Potato and Lentil Stew is a hearty and nourishing meal that’s perfect for chilly autumn nights. This dish combines tender sweet potatoes, protein-packed lentils, and aromatic spices in a rich tomato broth. It’s easy to make, budget-friendly, and packed with fall flavors to satisfy your cravings for comfort food.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup dried red lentils, rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant.
2. Stir in the cumin, smoked paprika, and cinnamon. Cook for 1-2 minutes.
3. Add the diced sweet potatoes, lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes and lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

Sweet Potato and Lentil Stew is a wholesome, comforting dish that showcases the earthy and sweet flavors of fall. Its thick, hearty texture and rich spices make it a go-to meal for chilly nights. Pair it with crusty bread or a simple salad for a satisfying, nutrient-packed dinner.

Roasted Brussels Sprouts and Butternut Squash Salad

This Roasted Brussels Sprouts and Butternut Squash Salad is a vibrant, nutrient-packed dish perfect for the fall season. Roasted Brussels sprouts and sweet butternut squash are complemented by creamy goat cheese, crunchy pecans, and a tangy apple cider vinaigrette. This salad is hearty enough to serve as a main or as a delicious side, making it a versatile addition to your autumn dinner table.

Ingredients

• 2 cups Brussels sprouts, trimmed and halved
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup pecans, toasted
• 1/4 cup goat cheese, crumbled
• 1/4 cup dried cranberries
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil (for dressing)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden and tender.
3. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and olive oil to make the dressing.
4. Once the vegetables are roasted, combine them in a large bowl with toasted pecans, crumbled goat cheese, and dried cranberries.
5. Drizzle the dressing over the salad and toss gently to combine. Serve warm or at room temperature.

The Roasted Brussels Sprouts and Butternut Squash Salad offers a delightful combination of roasted vegetables, creamy cheese, and crunchy nuts, all tied together with a tangy dressing. This salad is both satisfying and refreshing, making it an excellent choice for a fall dinner or holiday meal. It’s a colorful and nutritious dish that’s sure to impress your guests.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light yet filling fall dish that swaps traditional pasta for tender, spaghetti-like strands of roasted squash. Tossed with a variety of fresh vegetables, garlic, and a simple lemon-basil dressing, this dish is an ideal option for a healthy dinner that’s bursting with seasonal flavors.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Parmesan or vegan cheese, for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil, and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 35-40 minutes until tender.
3. While the squash roasts, heat olive oil in a skillet over medium heat. Add the bell pepper, zucchini, and garlic, cooking until softened, about 7-8 minutes.
4. Once the squash is cooked, use a fork to scrape the flesh into strands.
5. Toss the spaghetti squash with the sautéed vegetables, cherry tomatoes, fresh basil, and lemon juice.
6. Season with salt and pepper to taste and garnish with Parmesan or vegan cheese. Serve immediately.

Spaghetti Squash Primavera is a wholesome, low-carb alternative to traditional pasta dishes. The spaghetti squash offers a mild, slightly sweet flavor that pairs beautifully with fresh, sautéed vegetables and a tangy lemon-basil dressing. This dish is a great option for a light fall dinner or a healthy side to accompany your main courses.

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili is a hearty and warming dish that’s perfect for fall. Packed with protein, fiber, and vegetables, this vegetarian chili offers a comforting combination of sweet potatoes, black beans, and spices. It’s the perfect one-pot meal to cozy up with on a cool evening and is great for meal prepping throughout the week.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 (14-ounce) can diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional toppings: sour cream, shredded cheese, avocado

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, sautéing until softened.
2. Stir in the chili powder, cumin, and smoked paprika, cooking for another minute.
3. Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve with optional toppings such as sour cream, shredded cheese, or avocado, and garnish with fresh cilantro.

Sweet Potato and Black Bean Chili is a filling and flavorful dish that captures the warmth and richness of fall. The combination of sweet potatoes and black beans provides a hearty base, while the spices add depth and warmth. This chili is perfect for family dinners, potlucks, or meal prep, and it’s sure to satisfy your cravings for a comforting, plant-based meal.

Note: More recipes are coming soon!