30 Healthy Dinner Recipes for Cozy Fall Nights

Fall is the season of cozy sweaters, crisp air, and the irresistible aroma of hearty meals filling your kitchen. With these hearty and wholesome dinner recipes, you can embrace autumn’s flavors and nourish your body and soul. 

Each recipe is simple to make, so whether you’re cooking for the family or just treating yourself, you’ll have plenty of inspiration.

1. Creamy Pumpkin Spaghetti with Kale

Warm up with this cozy, seasonal twist on a classic pasta dish—Creamy Pumpkin Spaghetti with Kale! This hearty and nutritious dish will transport you to an autumn wonderland with its creamy pumpkin sauce, crispy pepitas, and savory sage.

Ingredients:

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• 3 cups cooked rigatoni
• 1/3 cup breadcrumbs
• 1/3 cup pepitas (pumpkin seeds)
• 2 tbsp butter
• 2/3 cup pumpkin puree
• 2 cloves garlic
• 1 tbsp olive oil
• 2 tbsp grated parmesan
• 3 tbsp chopped sage
• 2/3 cup pasta water
• 1/4 cup heavy cream
• 3 cups kale, finely chopped
• Salt, pepper, onion powder, and nutmeg

Instructions:

1. Start by cooking your pasta and saving some of the pasta water. 
2. Toast breadcrumbs with butter and pepitas until golden. In a blender, mix pumpkin puree, garlic, olive oil, parmesan, and spices. 
3. In a pan, sauté sage in butter, then add the pumpkin mixture. Stir in cream, kale, and more pasta water to adjust the sauce consistency. 
4. Toss the pasta in the sauce and top with the breadcrumbs and pepitas​.

2. Balsamic Roasted Vegetables

Fire up your taste buds with a variety of colorful vegetables. These vegetables are coated in a mixture of olive oil, balsamic vinegar, minced garlic, salt, and pepper, creating a marinade that infuses each vegetable with rich flavors.

Ingredients:

• Assorted vegetables (e.g., carrots, zucchini, onions, bell peppers)
• Olive oil
• Balsamic vinegar
• Garlic, minced
• Salt and pepper
• Fresh herbs (rosemary, thyme)

Instructions:

1. Preheat your oven to 400°F. Chop vegetables into bite-sized pieces. 
2. Toss with olive oil, balsamic vinegar, garlic, salt, and pepper. 
3. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway. 
4. Add fresh herbs for the last 5 minutes of roasting​.

3. Cauliflower Alfredo Pasta

This dish is a dreamy combination of rich, velvety sauce and hearty pasta that will satisfy your cravings without weighing you down. A head of cauliflower is cooked and blended with garlic, vegetable broth, and nutritional yeast until it transforms into a creamy, cheesy sauce.

Ingredients:

• 1 head of cauliflower, chopped
• 2 cloves garlic
• 1 cup vegetable broth
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1 lb pasta (any kind)
• Salt and pepper

Instructions:

1. Steam the cauliflower until tender. 
2. Sauté garlic in olive oil, then blend the cauliflower with garlic, broth, nutritional yeast, and seasonings until smooth. 
3. Cook your pasta, and mix with the creamy sauce​.

4. Whole Wheat Pumpkin Bread

Cozy up with a warm slice of this homemade and healthier take on the classic autumnal treat. A blend of spices, including cinnamon, nutmeg, and ginger, adds warmth and depth to the bread, creating a fragrant aroma that will fill your kitchen with fall flavors.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 2 eggs
• 1/4 cup olive oil
• 1 tsp baking soda
• 1/2 tsp cinnamon, nutmeg, and ginger

Instructions:

1. Preheat your oven to 350°F. 
2. Mix all the ingredients until smooth. 
3. Pour into a greased loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean​.

5. Pumpkin Spice Overnight Oats

Start your day with a bowl of this cozy and delicious oats recipe that provides a hearty, chewy texture and a mild, nutty flavor. These oats are then soaked in milk or a dairy-free alternative, allowing them to absorb the liquid and soften overnight, resulting in a creamy, porridge-like consistency.

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup milk or dairy alternative
• 1/4 cup pumpkin puree
• 1/2 tsp pumpkin spice
• 1 tbsp chia seeds
• 1 tsp maple syrup

Instructions:

1. Combine all ingredients in a jar or bowl. Stir well, cover, and refrigerate overnight. In the morning, enjoy cold or heated​.

6. Cranberry Walnut Stuffed Acorn Squash

A hearty, seasonal dish that’s bursting with autumnal flavors. Acorn squash is baked until it’s tender and lightly caramelized, creating a sweet and savory base for the stuffing.

Cooked quinoa is combined with dried cranberries and chopped walnuts that add crunch to the mix. 

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup cooked quinoa
• 1/2 cup cranberries
• 1/4 cup walnuts
• 1 tbsp olive oil
• Salt and pepper

Instructions:

1. Preheat your oven to 375°F. 
2. Roast the squash halves with olive oil, salt, and pepper for 40-45 minutes. 
3. In the meantime, cook the quinoa and mix it with cranberries and walnuts. Stuff the roasted squash with the quinoa mixture and bake for another 10 minutes​. 

7. Roasted Butternut Squash Soup

Perfect for colder days, dive into a bowl of rich, velvety goodness with this Roasted Butternut Squash Soup! The soup blends the flavor of sweet, nutty butternut squash, hearty carrots, fragrant onion, and punchy garlic, then mixed with chicken or vegetable broth, creating a silky smooth soup.

Ingredients:

• 1 large butternut squash (peeled, seeded, cut into cubes)
• 2 medium carrots (peeled and cut)
• 1 onion (quartered)
• 4 garlic cloves (peeled)
• 4 tbsp olive oil
• 1½ tsp salt
• ½ tsp pepper
• 4 cups chicken or vegetable broth
• 3 tbsp unsalted butter
• 3 tbsp maple syrup
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ½ cup water (or more to adjust consistency)

Instructions:

1. Preheat the oven to 400°F. Toss squash, carrots, onion, and garlic with oil, salt, and pepper on a baking sheet. Roast for 35-40 minutes until tender.
2. Blend roasted veggies in batches with some stock. Pour into a pot, add water, cinnamon, nutmeg, butter, and maple syrup. Simmer for a few minutes and adjust the seasoning.
3. Garnish with parsley and bacon or pepitas.

8. Roasted Beet & Goat Cheese Salad

The star of this dish is the beets, which are roasted to perfection until they’re tender and slightly caramelized. The natural sweetness of the beets is amplified by the richness of olive oil, and the addition of salt and pepper gives the dish depth and complexity.

Ingredients:

• 3 medium beets (peeled and cut into wedges)
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• ½ cup goat cheese (crumbled)
• ¼ cup walnuts (toasted)

Instructions:

1. Preheat the oven to 400°F. Toss beets with olive oil, salt, and pepper, then roast for 30-40 minutes.
2. Toss greens, beets, goat cheese, and walnuts together. Serve with a light vinaigrette.

9. Carrot Ginger Soup

This soup is great for digestion and immunity​, thanks to ginger (ref) and carrots (ref). The foundation of this soup is the sweet and earthy flavor of carrots, simmered in vegetable broth until they’re soft and tender. 

Ingredients:

• 1 lb carrots (peeled and chopped)
• 1 onion (chopped)
• 2 tsp ginger (grated)
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté onion and ginger in olive oil until soft.
2. Add carrots and broth. Bring to a boil, then simmer for 30 minutes.
3. Blend until smooth and adjust seasoning.

10. Cinnamon Apple Chia Pudding

Indulge in a decadent yet healthy dessert with this Cinnamon Apple Chia Pudding. Chia seeds are added, soaking up the liquid and creating a thick, creamy pudding.

As the mixture sits, the chia seeds continue to absorb the liquid, forming a texture similar to traditional pudding.

Ingredients:

• 1 apple (peeled, chopped)
• 1 cup almond milk
• 2 tbsp chia seeds
• ½ tsp cinnamon
• 1 tbsp honey (optional)

Instructions:

1. Combine almond milk, chia seeds, cinnamon, and honey in a jar. Stir and refrigerate overnight.
2. Top with chopped apples before serving.

11. Ginger-Turmeric Carrot Soup

This soup is creamy and golden with carrots, ginger, turmeric, and coconut milk for a warming, anti-inflammatory boost. This soup is perfect for a cold winter day, warming you from the inside out with its fragrant aroma and bright color.

Ingredients:

• 1 tbsp olive oil
• 1 onion (diced)
• 1 tbsp fresh ginger (minced)
• 2 cloves garlic (minced)
• 5 cups carrots (peeled and chopped)
• 2 cups vegetable stock
• 1 can (14 oz) coconut milk
• 2 tsp turmeric
• Salt and black pepper (to taste)

Instructions:

1. Heat oil in a pot. Sauté onion for 2 minutes.
2. Add ginger and garlic, cooking for another 2 minutes.
3. Add carrots, stock, coconut milk, and turmeric. Simmer for 15 minutes.
4. Blend until smooth. Adjust seasoning and serve warm.

Tip: Garnish with toasted hazelnuts or thyme for extra flavor.

12. Maple-Glazed Brussels Sprouts

Crispy sprouts with a sweet and savory maple glaze make for an irresistible side dish. The natural bitterness of the sprouts is balanced by the sweet and smoky maple glaze—a perfect harmony of flavors that will have even the pickiest eaters asking for seconds.

Ingredients:

• 1 lb Brussels sprouts (halved)
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• Salt and pepper (to taste)

Instructions:

1. Toss Brussels sprouts with olive oil, salt, and pepper.
2. Roast at 400°F (200°C) for 25 minutes, flipping halfway.
3. Drizzle with maple syrup and vinegar. Roast for 5 more minutes.
4. Serve immediately.

13. Harvest Quinoa Salad

The nutty quinoa is tossed with roasted vegetables, such as sweet potatoes, butternut squash, and Brussels sprouts, creating a medley of savory goodness. A zesty dressing ties everything together and brings a lively acidity to the salad.

Ingredients:

• 1 cup quinoa (cooked)
• 2 cups butternut squash (cubed and roasted)
• ½ cup dried cranberries
• 2 cups baby spinach
• ¼ cup feta cheese (optional)
• ¼ cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard

Instructions:

1. Toss cooked quinoa with roasted squash, cranberries, spinach, and feta.
2. Whisk olive oil, vinegar, maple syrup, and mustard for dressing.
3. Drizzle dressing over salad and toss gently.

14. Sweet Potato Casserole

A holiday favorite, this casserole features mashed sweet potatoes topped with a crunchy pecan crumble. Whether it’s served alongside a Thanksgiving turkey or simply enjoyed on a cozy fall evening, the sweet, savory, and slightly spiced flavors of this casserole dish are sure to satisfy your cravings and warm your heart.

Ingredients:

• 4 large sweet potatoes (boiled and mashed)
• ½ cup butter (melted)
• ½ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup pecan halves
• ½ cup flour
• ½ cup brown sugar (additional)

Instructions:

1. Mix sweet potatoes with butter, sugar, eggs, and vanilla. Spread into a baking dish.
2. Combine pecans, flour, and brown sugar for the topping. Sprinkle over the sweet potato mixture.
3. Bake at 350°F (175°C) for 30 minutes.

15. Spicy Lentil & Kale Stew

The perfect comfort food on a chilly night, this hearty stew is packed with lentils, kale, and warm spices. The warming spices, such as cumin, paprika, and cayenne pepper, create a robust flavor that will invigorate your senses and heat you from the inside out.

Ingredients:

• 1 cup lentils
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 3 cups kale (chopped)
• 1 can diced tomatoes
• 4 cups vegetable stock
• 1 tsp smoked paprika
• 1 tsp cumin
• Cayenne pepper (to taste)

Instructions:

1. Sauté onion and garlic until softened.
2. Add lentils, stock, tomatoes, and spices. Simmer for 20 minutes.
3. Stir in kale and cook until wilted. Serve hot.

16. Spicy Honey Chicken & Sweet Potato Kebabs

Grilled kebabs with a sweet and spicy glaze. Paired with a refreshing salad or served alongside a bed of rice, these kebabs make for a mouthwatering meal that’s perfect for a fall barbecue or a cozy gathering.

Ingredients:

• 2 chicken breasts (cubed)
• 2 sweet potatoes (cubed and parboiled)
• ¼ cup honey
• 2 tbsp sriracha
• 2 tbsp olive oil
• 1 tsp garlic powder

Instructions:

1. Thread chicken and sweet potato onto skewers.
2. Mix honey, Sriracha, olive oil, and garlic powder for glaze.
3. Grill skewers, brushing with glaze, until chicken is cooked through.

17. Butternut Squash Pasta

Butternut Squash Pasta is a luscious and seasonal dish that will envelop you in a warm, velvety embrace. Each bite is like a celebration of the season’s bounty, with the al dente pasta adding a delightful texture that rounds out the dish.

Ingredients:

• 16 oz pasta (ziti or spaghetti)
• 2 cups butternut squash, cubed
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 2 tsp sage
• 1 tsp thyme
• 1 ½ cups heavy cream
• 1 cup spinach
• ¼ cup Parmesan cheese
• Salt and pepper
• 3 tbsp chopped walnuts (optional)

Instructions:

1. Cook pasta in salted water until tender; set aside.
2. Sauté butternut squash in olive oil until soft, then add garlic, sage, and thyme.
3. Stir in cream and spinach, simmer, and mix with Parmesan.
4. Combine with pasta, season, and garnish with walnuts or extra cheese.

18. Butternut Squash Risotto

This creamy risotto is a comforting, flavorful meal. It is made by slowly cooking Arborio rice in a vegetable broth infused with the sweetness of butternut squash puree. As the rice cooks, it releases its natural starches that create a decadent texture.

Ingredients:

• 1 cup Arborio rice
• 2 cups butternut squash, cubed
• 4 cups broth (vegetable or chicken)
• ½ cup Parmesan cheese
• 1 tbsp olive oil
• Garlic, salt, and pepper

Instructions:

1. Roast squash until soft.
2. Cook rice in olive oil, adding broth gradually.
3. Mix in roasted squash and cheese, stirring until creamy.

19. Apple Cider Vinegar Chicken

Tangy and savory, this chicken recipe is a lip-smacking delight that’s perfect for a weeknight dinner or a casual gathering. The vinegar adds a subtle acidity that cuts through the richness of the meat, while the herbs and spices add a depth of flavor that’s hard to resist.

Ingredients:

• Chicken thighs or breasts
• ½ cup apple cider vinegar
• 2 tbsp olive oil
• Garlic cloves
• Thyme
• Salt and pepper

Instructions:

1. Marinate the chicken in vinegar, oil, garlic, thyme, salt, and pepper.
2. Sear in a skillet until golden, then bake at 375°F until fully cooked.
3. Serve with roasted vegetables or a salad.

20. Apple Cider Glazed Pork

A delightful fusion of savory and sweet flavors that’s perfect for a fall dinner. The sweetness of the apple cider pairs beautifully with the rich, savory flavor of the pork, creating a dish that’s both satisfying and sophisticated.

Ingredients:

• 4 pork chops or tenderloin medallions
• 1 cup apple cider
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp Dijon mustard
• Salt, pepper, and olive oil

Instructions:

1. Season pork with salt and pepper, then sear in a hot skillet with olive oil until browned.
2. Mix cider, vinegar, sugar, and mustard in a bowl. Pour over pork and simmer until the sauce thickens and the pork cooks through.
3. Serve with roasted apples or mashed sweet potatoes.

21. Vegan Pumpkin Pancakes

Fluffy and perfect for breakfast, these pancakes are made without any animal products. Made with a mixture of pumpkin puree, cinnamon, and nutmeg, these pancakes are a cozy, fall-inspired treat that will leave you feeling satisfied and energized. 

Ingredients:

• 1 cup pumpkin puree
• 1 ½ cups plant-based milk
• 1 ½ cups flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• Pinch of nutmeg

Instructions:

1. Mix the pumpkin, milk, and sugar in one bowl. In another, combine dry ingredients.
2. Blend the wet and dry mixes. Cook in a skillet until golden.
3. Lace with syrup or nuts for extra flavor.

22. Spaghetti Squash Pad Thai

A healthy take on pad Thai using spaghetti squash as noodles, this dish results in a light yet satisfying meal that’s bursting with flavor. The spaghetti squash is roasted until it’s tender and stringy that brings a zesty bite to it. 

Ingredients:

• 1 spaghetti squash
• 1 tbsp peanut butter
• 2 tbsp soy sauce
• 1 lime
• Garlic and chili flakes
• Veggies (carrot, bell pepper)

Instructions:

1. Roast squash, then scrape into “noodles.”
2. Cook veggies in a skillet, mix with squash.
3. Add peanut sauce made of peanut butter, soy sauce, lime, garlic, and chili.

23. Pumpkin Protein Smoothie

Like fall in a glass, this velvety and refreshing treat will keep you energized and satisfied throughout the day. The result is a nutrient-packed and seasonal smoothie that’s as delicious as it is healthy.

Ingredients:

• ½ cup pumpkin purée
• 1 cup plain Greek yogurt
• 1 cup ice
• ½–1 cup vanilla almond milk
• 1 ounce pecans (optional)
• 1–2 tablespoons pure maple syrup (optional)
• Dash of cinnamon or pumpkin pie spice

Instructions:

1. Add all ingredients to a blender. Start with ½ cup almond milk and add more if needed for blending.
2. Blend until smooth.
3. Pour into a glass, sprinkle with cinnamon, and enjoy right away.

Tip: Adjust sweetness with maple syrup based on your taste preferences​. 

24. Stuffed Spaghetti Squash 

Stuffed spaghetti squash is a creative, healthy dish where roasted squash serves as a flavorful “bowl” filled with tasty ingredients like cheese, garlic, and optional proteins or veggies. It’s a cozy, customizable meal perfect for autumn.

Ingredients:

• 1 medium spaghetti squash (about 2.5 pounds)
• 1 cup grated Parmesan cheese
• ½ cup panko breadcrumbs or crushed pork rinds
• 3 garlic cloves (minced)
• 2 tsp fresh thyme leaves
• 1 tbsp olive oil
• 1 ½ tsp kosher salt (divided)
• ½ tsp black pepper
• 12 oz shredded mozzarella cheese

Instructions: 

1. Preheat your oven to 400°F and slice the squash in half lengthwise. Scoop out the seeds, place the halves cut side down on a baking sheet, and roast for 35–45 minutes. The squash should be tender but not mushy.
2. In a small bowl, mix the Parmesan, breadcrumbs, garlic, thyme, olive oil, and a bit of salt and pepper.
3. Once the squash is cool enough to handle, use a fork to scrape its flesh into spaghetti-like strands. Mix it with mozzarella cheese and a little salt.
4. Fill each squash half with the mixture, top with the breadcrumb mix, and bake for 10–15 minutes until the top is golden.
5. Let it cool slightly before serving straight from the squash “bowl.”

25. Autumn Buddha Bowl

The Autumn Buddha Bowl is a beautiful, flavorful, and crunchy celebration of seasonal produce, bringing together a medley of roasted vegetables, hearty grains, and crispy, fresh toppings.

Ingredients:

• 1 cup quinoa (or a mix of quinoa and brown rice)
• 2 cups water
• 2 cups cubed butternut squash
• 1 can chickpeas (rinsed and drained)
• Olive oil, smoked paprika, and salt
• Baby spinach, sliced pears, raw broccoli, pumpkin seeds

For the Dressing:

• 1 roasted jalapeño (seeds removed)
• ¼ cup tahini
• 1 tbsp lemon juice
• Salt and pepper

Instructions:

1. Cook the quinoa by simmering it in water until absorbed.
2. Toss squash and chickpeas with oil, paprika, and salt, then roast them at 350°F for 25–30 minutes.
3. Blend roasted jalapeño with tahini, lemon juice, and seasonings for the dressing.
4. Assemble bowls with quinoa, roasted squash, chickpeas, and fresh toppings. Drizzle with dressing.

26. Maple Dijon Chicken

This Maple Dijon Chicken is a comforting and aromatic dish that brings together the sweetness of maple syrup and the tanginess of Dijon mustard. When cooked, the chicken develops a sticky, caramelized crust that contrasts beautifully with the tenderness of the meat.

Ingredients:

• 4 chicken thighs or breasts
• 3 tbsp Dijon mustard
• 3 tbsp maple syrup
• 2 tbsp apple cider vinegar
• Salt, pepper, and fresh thyme

Instructions:

1. Mix mustard, maple syrup, and vinegar. Season the chicken with salt and pepper.
2. Pour the sauce over chicken in a baking dish and bake at 400°F for 25–30 minutes.
3. Spoon sauce over the chicken before serving. Pair with roasted veggies or mashed potatoes for a complete meal.

27. Acorn Squash Soup

The rich, sweet flavor of roasted acorn squash is combined with a hint of warm spices, such as cinnamon and nutmeg, and a creamy base of coconut milk, that elevate this soup to a truly memorable experience.

Ingredients:

• 2 acorn squashes (halved and roasted)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cups vegetable or chicken broth
• 1 cup coconut milk or cream
• Cinnamon, nutmeg, salt, and pepper

Instructions:

1. Roast squash halves until soft. Scoop out the flesh.
2. Sauté onion in olive oil, then add roasted squash and broth. Simmer for 10 minutes.
3. Blend the mixture until smooth, then stir in coconut milk and seasonings. Serve warm with crusty bread.

28. Vegan Cinnamon Apple Crisps

These vegan crisps are a healthy and delicious treat that will satisfy your sweet tooth without weighing you down. Thinly sliced apples are sprinkled with cinnamon and dehydrated until they’re crisp and light, yet still full of flavor. 

Ingredients:

• 2-3 large apples (e.g., Fuji or Honeycrisp)
• 1 teaspoon cinnamon
• Optional: 1 tablespoon sugar or maple syrup

Instructions:

1. Preheat your oven to 200°F (93°C).
2. Thinly slice apples using a mandoline or knife.
3. Arrange the slices on a baking sheet lined with parchment paper.
4. Sprinkle with cinnamon and optional sugar or syrup.
5. Bake for 1.5-2 hours, flipping halfway, until the slices are crispy.

29. Apple Cranberry Walnut Salad

Crisp, juicy apples are combined with tart, dried cranberries and crunchy walnuts for a delightful mix of textures and flavors. This salad is perfect as a side dish or a light main course, and it’s a beautiful and flavorful way to incorporate seasonal produce into your meals.

Ingredients

• 2 medium apples, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup walnut halves
• 4 cups mixed greens
• 1/4 cup crumbled vegan feta (optional)
• Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • Pinch of salt and pepper

Instructions:

1. Toss apple slices, cranberries, walnuts, and mixed greens in a large bowl.
2. Whisk together the dressing ingredients.
3. Pour the dressing over the salad and toss to coat.
4. Top with vegan feta if desired, and serve​.

30. Sweet Potato & Black Bean Chili

This cozy and comforting dish is perfect for a chilly autumn night. The chili is slow-cooked to a thick and hearty texture, perfect for dipping crusty bread or spooning over rice. This is a healthy and satisfying meal that’s sure to become a favorite. 

Ingredients:

• 2 medium sweet potatoes, diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cups vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, or vegan sour cream

Instructions:

1. In a large pot, sauté onion and bell pepper until soft.
2. Add sweet potatoes, tomatoes, black beans, and spices.
3. Pour in vegetable broth and stir well.
4. Bring to a boil, then reduce heat to simmer for 25-30 minutes until sweet potatoes are tender.
5. Serve hot with your favorite toppings​. 

With these dinner recipe ideas, you’re all set to enjoy the best flavors of fall. Each one is simple, tasty, and full of seasonal goodness.

Davin Eberhardt

Website |  + postsBio

Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.

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