8 Healthy Fall Dinner Recipes
“8 Healthy Fall Dinner Recipes” showcases a collection of nourishing and seasonal meals perfect for autumn. From roasted veggies and hearty quinoa-stuffed dishes to protein-rich grilled chicken and comforting lentil soup, each recipe balances taste and nutrition. Ideal for cozy dinners, these dishes emphasize wholesome ingredients and easy preparation for busy evenings.
Roasted Veggie Fall Dinner Recipe
Summary of the Recipe:
A nutrient-dense and colorful dish featuring roasted seasonal vegetables tossed in a blend of herbs and olive oil. It’s perfect as a main course or a hearty side.
Servings:
4 servings
Estimated Cost:
$10-$12
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time Taken to Prepare the Recipe:
45 minutes
Course:
Main Dish, Side Dish
Cuisines:
American, Mediterranean
Required Equipment:
- Baking sheet
- Mixing bowl
- Cutting board
- Knife
- Spatula
Ingredients and Their Quantity:
- Sweet potatoes (cubed): 2
- Brussels sprouts (halved): 2 cups
- Carrots (sliced): 2
- Red onion (cut into wedges): 1 large
- Olive oil: 3 tbsp
- Garlic powder: 1 tsp
- Dried thyme: 1 tsp
- Salt: to taste
- Black pepper: to taste
Instructions in Steps:
- Preheat the oven to 425°F (220°C).
- Place the chopped vegetables in a mixing bowl and drizzle with olive oil.
- Add garlic powder, thyme, salt, and pepper; toss until evenly coated.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 30 minutes, flipping halfway through.
- Serve warm.
Nutritional Values (per serving):
- Calories: 250 kcal
- Protein: 4g
- Fat: 12g
- Carbs: 30g
- Fiber: 8g
- Sodium: 300mg
Additional Notes/Tips:
- Add a squeeze of lemon juice for a bright finish.
- Sprinkle with feta cheese or chopped parsley before serving for added flavor.
Quinoa-Stuffed Fall Dinner Recipe
Summary of the Recipe:
A filling and protein-rich dinner made with baked squash or bell peppers stuffed with a savory quinoa mixture infused with herbs and seasonal vegetables.
Servings:
4 servings
Estimated Cost:
$12-$15
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time Taken to Prepare the Recipe:
1 hour
Course:
Main Dish
Cuisines:
American, Vegetarian
Required Equipment:
- Baking dish
- Mixing bowl
- Saucepan
- Spoon
Ingredients and Their Quantity:
- Bell peppers (large, tops cut off): 4
- Quinoa (uncooked): 1 cup
- Vegetable broth: 2 cups
- Spinach (chopped): 1 cup
- Cherry tomatoes (halved): 1 cup
- Onion (diced): 1 small
- Garlic (minced): 2 cloves
- Olive oil: 2 tbsp
- Salt: to taste
- Black pepper: to taste
- Parmesan cheese (optional): ½ cup
Instructions in Steps:
- Preheat oven to 375°F (190°C).
- Cook quinoa in vegetable broth according to package instructions.
- Sauté onion and garlic in olive oil until translucent, then add spinach and cherry tomatoes.
- Combine cooked quinoa with the sautéed vegetables and season with salt and pepper.
- Stuff the quinoa mixture into the bell peppers and place in a baking dish.
- Bake for 30-40 minutes. Sprinkle with Parmesan cheese if desired and bake for an additional 5 minutes.
- Serve warm.
Nutritional Values (per serving):
- Calories: 350 kcal
- Protein: 12g
- Fat: 14g
- Carbs: 45g
- Fiber: 10g
- Sodium: 500mg
Additional Notes/Tips:
- Substitute bell peppers with acorn squash or zucchini for variety.
- Add pine nuts or raisins for extra texture and flavor.
Grilled Chicken Fall Dinner Recipe
Summary of the Recipe:
A simple, protein-packed dinner featuring marinated chicken breasts grilled to perfection, paired with roasted fall vegetables.
Servings:
4 servings
Estimated Cost:
$15-$18
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time Taken to Prepare the Recipe:
40 minutes
Course:
Main Dish
Cuisines:
American
Required Equipment:
- Grill or grill pan
- Mixing bowl
- Tongs
Ingredients and Their Quantity:
- Chicken breasts (boneless, skinless): 4
- Olive oil: 3 tbsp
- Lemon juice: 2 tbsp
- Garlic (minced): 3 cloves
- Fresh rosemary (chopped): 1 tbsp
- Salt: to taste
- Black pepper: to taste
Instructions in Steps:
- Mix olive oil, lemon juice, garlic, rosemary, salt, and pepper in a bowl.
- Marinate chicken breasts for at least 15 minutes.
- Preheat grill or grill pan to medium-high heat.
- Grill chicken for 6-7 minutes per side or until fully cooked.
- Serve with roasted vegetables or a side salad.
Nutritional Values (per serving):
- Calories: 300 kcal
- Protein: 40g
- Fat: 14g
- Carbs: 2g
- Sodium: 400mg
Additional Notes/Tips:
- Use a meat thermometer to ensure chicken reaches 165°F for doneness.
- Serve with a side of mashed sweet potatoes for a complete fall meal.
Sweet Potato Fall Dinner Recipe
Summary of the Recipe:
A cozy dish of baked sweet potatoes topped with black beans, avocado, and a tangy yogurt sauce, perfect for a comforting, healthy fall dinner.
Servings:
4 servings
Estimated Cost:
$8-$10
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time Taken to Prepare the Recipe:
1 hour
Course:
Main Dish
Cuisines:
American, Vegetarian
Required Equipment:
- Baking sheet
- Fork
- Mixing bowl
Ingredients and Their Quantity:
- Sweet potatoes: 4 medium
- Black beans (canned, drained): 1 can (15 oz)
- Avocado (sliced): 1 large
- Greek yogurt: ½ cup
- Lime juice: 1 tbsp
- Cumin: ½ tsp
- Salt: to taste
- Olive oil: 1 tbsp
Instructions in Steps:
- Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and place on a baking sheet.
- Bake for 45-50 minutes or until tender.
- In a bowl, mix Greek yogurt, lime juice, and cumin for the sauce.
- Cut baked sweet potatoes open and top with black beans, avocado slices, and the yogurt sauce.
- Serve immediately.
Nutritional Values (per serving):
- Calories: 320 kcal
- Protein: 10g
- Fat: 12g
- Carbs: 45g
- Fiber: 10g
- Sodium: 300mg
Additional Notes/Tips:
- Add chopped cilantro or a sprinkle of smoked paprika for added flavor.
- For extra protein, top with shredded rotisserie chicken.
Lentil Soup Fall Dinner Recipe
Summary of the Recipe:
A warm and hearty lentil soup packed with vegetables and herbs, providing a comforting, nutritious fall dinner.
Servings:
6 servings
Estimated Cost:
$8-$10
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time Taken to Prepare the Recipe:
50 minutes
Course:
Main Dish, Soup
Cuisines:
Mediterranean, Middle Eastern
Required Equipment:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients and Their Quantity:
- Lentils (dry): 1 cup
- Carrots (sliced): 2
- Celery (sliced): 2 stalks
- Onion (diced): 1 medium
- Garlic (minced): 3 cloves
- Vegetable broth: 6 cups
- Tomato paste: 2 tbsp
- Cumin: 1 tsp
- Olive oil: 2 tbsp
- Salt: to taste
- Black pepper: to taste
Instructions in Steps:
- Heat olive oil in a pot and sauté onions, garlic, carrots, and celery for 5 minutes.
- Add tomato paste, cumin, salt, and pepper; cook for 1 minute.
- Add lentils and vegetable broth; bring to a boil.
- Reduce heat and simmer for 30-35 minutes or until lentils are tender.
- Adjust seasoning and serve.
Nutritional Values (per serving):
- Calories: 220 kcal
- Protein: 12g
- Fat: 6g
- Carbs: 35g
- Fiber: 10g
- Sodium: 450mg
Additional Notes/Tips:
- Serve with crusty bread or a side salad for a complete meal.
- Add spinach or kale for more greens.
Low-Carb Fall Dinner Recipe
Summary of the Recipe:
A satisfying low-carb dinner featuring baked chicken thighs with roasted vegetables such as cauliflower and zucchini, seasoned with herbs for an aromatic fall touch.
Servings:
4 servings
Estimated Cost:
$12-$15
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time Taken to Prepare the Recipe:
50 minutes
Course:
Main Dish
Cuisines:
American, Low-Carb
Required Equipment:
- Baking sheet
- Mixing bowl
- Knife
- Cutting board
Ingredients and Their Quantity:
- Chicken thighs (bone-in, skin-on): 4
- Cauliflower (cut into florets): 2 cups
- Zucchini (sliced): 2 medium
- Olive oil: 3 tbsp
- Garlic powder: 1 tsp
- Dried rosemary: 1 tsp
- Paprika: 1 tsp
- Salt: to taste
- Black pepper: to taste
Instructions in Steps:
- Preheat oven to 425°F (220°C).
- Toss cauliflower and zucchini with 2 tbsp olive oil, garlic powder, rosemary, salt, and pepper. Spread on a baking sheet.
- Rub chicken thighs with 1 tbsp olive oil, paprika, salt, and pepper.
- Place chicken on the same baking sheet, arranging vegetables around it.
- Bake for 35 minutes or until the chicken reaches an internal temperature of 165°F.
- Serve warm.
Nutritional Values (per serving):
- Calories: 350 kcal
- Protein: 28g
- Fat: 23g
- Carbs: 9g
- Fiber: 4g
- Sodium: 450mg
Additional Notes/Tips:
- Add a squeeze of lemon juice for brightness.
- Use fresh thyme or oregano for additional aroma.
Sheet Pan Fall Dinner Recipe
Summary of the Recipe:
A one-pan wonder that simplifies dinner with roasted chicken breasts, sweet potatoes, and green beans. It’s easy to prepare, full of fall flavors, and ideal for busy weeknights.
Servings:
4 servings
Estimated Cost:
$12-$14
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time Taken to Prepare the Recipe:
45 minutes
Course:
Main Dish
Cuisines:
American
Required Equipment:
- Sheet pan
- Parchment paper (optional)
- Mixing bowl
- Knife
- Cutting board
Ingredients and Their Quantity:
- Chicken breasts: 2 large, halved
- Sweet potatoes (cubed): 2 medium
- Green beans: 2 cups
- Olive oil: 4 tbsp
- Garlic (minced): 3 cloves
- Italian seasoning: 1 tsp
- Salt: to taste
- Black pepper: to taste
Instructions in Steps:
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Toss sweet potatoes with 2 tbsp olive oil, salt, and pepper; spread on one side of the sheet pan.
- Coat chicken with 1 tbsp olive oil, minced garlic, Italian seasoning, salt, and pepper. Place on the sheet pan.
- Add green beans, tossing with the remaining olive oil and seasoning; arrange next to the chicken.
- Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
- Serve hot.
Nutritional Values (per serving):
- Calories: 380 kcal
- Protein: 35g
- Fat: 18g
- Carbs: 22g
- Fiber: 6g
- Sodium: 600mg
Additional Notes/Tips:
- Sprinkle with grated Parmesan or fresh parsley before serving.
- Swap green beans with asparagus or broccoli for variation.
Whole30 Fall Dinner Recipe
Summary of the Recipe:
A Whole30-compliant meal with baked salmon, roasted Brussels sprouts, and butternut squash, seasoned with herbs and olive oil for a wholesome, satisfying dinner.
Servings:
4 servings
Estimated Cost:
$18-$20
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time Taken to Prepare the Recipe:
35 minutes
Course:
Main Dish
Cuisines:
American, Paleo
Required Equipment:
- Baking sheet
- Parchment paper (optional)
- Mixing bowl
- Knife
- Cutting board
Ingredients and Their Quantity:
- Salmon fillets: 4 (4-6 oz each)
- Brussels sprouts (halved): 2 cups
- Butternut squash (cubed): 2 cups
- Olive oil: 4 tbsp
- Garlic powder: 1 tsp
- Dried thyme: 1 tsp
- Salt: to taste
- Black pepper: to taste
- Lemon wedges: for serving
Instructions in Steps:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss Brussels sprouts and butternut squash with 2 tbsp olive oil, garlic powder, thyme, salt, and pepper.
- Place vegetables on one side of the baking sheet.
- Rub salmon with 2 tbsp olive oil, salt, and pepper; place on the other side of the sheet.
- Bake for 20-25 minutes, until the salmon flakes easily with a fork and vegetables are tender.
- Serve with lemon wedges.
Nutritional Values (per serving):
- Calories: 400 kcal
- Protein: 32g
- Fat: 25g
- Carbs: 18g
- Fiber: 5g
- Sodium: 500mg
Additional Notes/Tips:
- Drizzle with a light balsamic reduction for extra flavor.
- Add rosemary sprigs to the sheet for a deeper aroma.
