30 Healthy Comfort Foods For Fall

Fall is the perfect season for comfort foods.

The weather is cooler, it’s nice and cozy, and there are tons of comfort foods we love eating during fall.

However, don’t worry. You don’t have to sacrifice your health or diet goals to eat your favorite comfort dishes. There are plenty of ways you can incorporate wholesome ingredients and fresh, seasonal produce to make nutritious meals that are flavorful, hearty, and comforting at the same time. 

So, I’m sharing a roundup of healthy recipes that are perfect for cold fall days and nights - ultimate comfort food recipes. You’ll find weeknight dinners, soups,stews, fall dinner ideas that can be done in 30 minutes, plant-based meals, and your favorite comfort foods made in a healthier way.

30 Healthy Comfort Foods For Fall

Ground Turkey Fall Skillet

515 calories

Ingredients

2 cups Brussels sprouts - 112 calories

1 Potato, sweet, medium, 5 inches - 112 calories

4 oz Ground turkey, 93% lean, raw - 172 calories

1 Tbsp Olive oil (Tbsp) - 119 calories

1 Salt, dash - 0 calories

1 Pepper, dash - 0 calories

Instructions

1. Poke holes in potato with a fork on the top and bottom of the potato. Microwave the potato for 4 minutes on each side.

2. Cut off Brussels’ hard ends & halve each one.

3. Spray a pan with an oil spray.

4. Stir-fry Brussels for 8 minutes, on low heat.

5. Once potato has cooked, slice the potato into small pieces.

6. Add turkey and potato pieces to the skillet with the Brussels, and stir fry the mixture ~8 minutes, on low heat, until turkey has cooked through.

7. Top with seasonings.

8. No turkey? Use beans or tofu.

Mashed Potatoes One Pot Meal

445 calories

Ingredients

1 Potato, white, medium, 5 inches - 160 calories

2 Tbsp Milk, 2% (Tbsp) - 18 calories

1 Tbsp Butter (Tbsp) - 103 calories

2 cups Leafy greens, spinach, raw - 14 calories

1 Chicken, canned (1 can) - 150 calories

1 Garlic salt, dash - 0 calories

1 Pepper, dash - 0 calories

Instructions

1. Chop up the potatoes into small pieces.

2. Add potatoes to a pot of water, and bring it to a boil. Boil for 15 minutes, or until you can bite into a potato piece & it’s cooked through.

3. Drain away the water, then add in your butter, milk, and garlic salt & pepper to taste to the pot with the potatoes. Turn heat to low-medium, and cook on low heat ~5 minutes, stirring occasionally until pot’s contents are well-combined.

4. Drain chicken and mash or separate with a fork until shredded or in small pieces.

5. Add in chicken and spinach to the potatoes pot. Cook on low heat another ~5 minutes, stirring occasionally, until spinach has wilted.

6. No chicken? Use beans. No dairy? Use oil instead of butter and dairy-free milk of choice.

Healthified Baked Ziti

503 calories

Ingredients

1 cup Carrot “zoodles”, raw or frozen - 45 calories

½ cup Tomatoes, canned, crushed - 25 calories

4 oz Ground beef, 90% lean, raw - 185 calories

¼ cup Ricotta cheese, part-skim - 108 calories

⅓ cup Cheese, shredded, mozzarella - 112 calories

½ Onion, yellow - 27.5 calories

1 Salt, dash - 0 calories

1 Pepper, dash - 0 calories

1 Basil, dash - 0 calories

1 Oregano, dash - 0 calories

Instructions

• Preheat oven to 400 degrees

• This recipe works best when making 2-3 servings

• Stir-fry carrot zoodles with an oil spray if cooking from frozen (recommended); then drain out any excess liquid

• While carrot zoodles are cooking, stir fry ground beef and onion (diced) in a separate pan with an oil spray until cooked through; drain any excess liquid

• Combine all ingredients

• Spray casserole dish with an oil spray; add in ingredients

• Bake for 25 minutes

• No carrot noodles? Use zoodles. I always prefer to use pre-spiralized frozen carrot noodles or zoodles since I find the taste is better – but use what you have!

• No meat? Use ground turkey or stir-fried tofu.

Chickpea Sheet Pan with Brussels Sprouts & Sweet Potato

516 calories

Ingredients

2 cups Brussels sprouts - 112 calories

1 Potato, sweet, medium, 5 inches - 112 calories

½ cup Beans & legumes, garbanzo beans (chickpeas), cooked - 134 calories

1⅓ Tbsp Olive oil (Tbsp) - 158.27 calories

1 Salt, dash - 0 calories

1 Pepper, dash - 0 calories

Instructions

1. Preheat oven to 375 degrees.

2. Cut off Brussels’ hard ends & halve each one, or buy pre-shaved or cut Brussels.

3. Chop raw sweet potato into small chunks.

4. Line a baking sheet with tin foil or parchment paper & add oil.

5. Line veggies and chickpeas in a single layer on the baking sheet. Mix around so all contents are covered with oil.

6. Bake for 45 minutes.

7. Top with seasonings.

8. Note: 1 ⅓ Tbsp = 4 tsp oil.

Feta Tomato Pasta with Spaghetti Squash

498 calories

Ingredients

3 oz Feta, block - 225 calories

2 cups Tomatoes, grape - 64 calories

1 Tbsp Olive oil (Tbsp) - 119 calories

1 Salt, dash - 0 calories

1 Pepper, dash - 0 calories

1 tsp Garlic, minced (tsp) - 0 calories

2 cups Squash, spaghetti - 90 calories

Instructions

1. Preheat oven to 400 deg F.

2. Spray a small casserole dish with an oil spray.

3. Add in tomatoes. Top with olive oil, garlic, and spices, mix so everything is coated.

4. Add in feta cheese in the center of the casserole dish.

5. Slice spaghetti squash if you haven’t already (be careful!).

6. Line a baking sheet with tin foil or parchment paper & spray it with an oil spray. Put spaghetti squash on top of baking sheet, cut side down.

7. Bake casserole dish with tomatoes & feta, and spaghetti squash for 40 minutes.

8. Mix tomato & feta mixture until creamy.

9. Shred spaghetti squash with a fork, add spaghetti squash to casserole dish & mix in.

10. Note: 2 cups cooked spaghetti squash = about 1/2 a spaghetti squash

11. No dairy? Dice up 4 oz raw chicken to cook in place of the feta, & add another 1 tsp oil.

Healthy Fall Veggie Plate

401 calories

Ingredients

½ Carrots, whole, medium - 12.5 calories

½ cup Green beans - 19.5 calories

½ cup Asparagus spears, chopped - 13.5 calories

½ cup Brussels sprouts - 28 calories

6 oz Chicken breast, boneless, skinless, raw - 190 calories

1 Tbsp Olive oil (Tbsp) - 119 calories

3 tsp Sesame seeds (tsp) - 18 calories

Instructions

1. Slice chicken into strips. Cut off hard ends of Brussels, then slice in halves. Cut carrots into strips.

2. Add oil to pan. Cook chicken and veggies ~15 minutes on lowest heat, until chicken and Brussels have cooked through.

3. Top with sesame seeds.

4. No chicken? Use beans, tofu, or fish.

Easy Minestrone Soup

418 calories

Ingredients

1 Carrots, whole, medium - 25 calories

½ cup Celery stalks, chopped in half - 8 calories

½ Onion, yellow - 27.5 calories

¾ cup Broth, vegetable (cups) - 11.25 calories

1 Uncured bacon, slice - 44 calories

6 oz Chicken breast, boneless, skinless, raw - 190 calories

½ cup Beans & legumes, kidney beans, cooked - 112 calories

1 Garlic salt, dash - 0 calories

1 Pepper, dash - 0 calories

1 Basil, dash - 0 calories

1 Oregano, dash - 0 calories

Instructions

1. Spray a pan with an oil spray.

2. Cut chicken and bacon into small pieces.

3. Cook for ~10 minutes on medium-low heat, stirring occasionally, until both have cooked through.

4. Spray the bottom of a pot with an oil spray.

5. Add in carrots (diced), onion (diced), and celery (diced) – cook for ~6-7 minutes, stirring occasionally. Add in seasonings.

6. Add in broth, chicken, bacon and beans.

7. Turn the burner to low heat & let sit, covered, for a minimum of 10 minutes. Stir occasionally.

8. No chicken? Use tofu or more beans. No bacon? Use turkey bacon, soy bacon, or oil instead.

Lentil Soup

432 calories

Ingredients

1 cup Lentils, cooked - 230 calories

1½ cups Broth, vegetable (cups) - 22.5 calories

1 Carrots, whole, medium - 25 calories

½ cup Celery stalks, chopped in half - 8 calories

½ Onion, yellow - 27.5 calories

1 tsp Garlic, minced (tsp) - 0 calories

1 Tbsp Olive oil (Tbsp) - 119 calories

1 Salt, dash - 0 calories

1 Pepper, dash - 0 calories

1 Basil, dash - 0 calories

1 Oregano, dash - 0 calories

Instructions

1. Cook lentils as instructed on package.

2. Dice veggies into small pieces.

3. Add oil to a pot. Add in garlic, heat for 1-2 minutes.

4. Add in veggies, ~6 minutes on medium heat.

5. Add in lentils and broth.

6. Turn the burner to low heat & let sit, covered, for a minimum of 10 minutes. Stir occasionally.

One Pot Beef Stew

300 calories

Ingredients

5 oz Stew meat, raw - 175 calories

1 cup Carrots, baby - 45 calories

½ Onion, red - 27.5 calories

1 Rosemary, sprig - 0 calories

1 Thyme, sprig - 0 calories

1½ cups Broth, chicken or beef (cups) - 52.5 calories

1 Pepper, dash - 0 calories

Instructions

1. Slice onion into strips.

2. Combine all ingredients into a pot and stew on lowest-heat for 30 minutes. 

Spicy Ground Turkey & Butternut Squash Skillet

468 calories

Ingredients

1 Bell pepper, red - 37 calories

½ Bell pepper, orange - 12 calories

⅓ cup Cheese, shredded, cheddar - 152 calories

4 oz Ground turkey, 93% lean, raw - 172 calories

1½ cups Squash, butternut, chunks, fresh (uncooked) - 94.5 calories

1 tsp Hot sauce (tsp) - 0 calories

1 tsp Red pepper flakes, dash - 0 calories

Instructions

1. Dice veggies.

2. Spray a pan with an oil spray, and stir-fry veggies and turkey ~8 minutes on medium heat until the squash is soft, stirring frequently.

3. Top with cheese, hot sauce, and red pepper flakes. Continue stirring & heating for ~5 minutes.

4. No dairy? Use a dairy-free cheese, or use oil instead of an oil spray.

Cauli Mac & Cheese

342 calories

Ingredients

2 cups Cauliflower rice, raw (already riced) - 76 calories

2 Tbsp Cream cheese, whipped (Tbsp) - 66 calories

¼ cup Cheese, shredded, cheddar - 114 calories

¼ cup Cheese, Parmesan, grated (cups) - 86.25 calories

1 Garlic salt, dash - 0 calories

Instructions

1. This recipe works best when making 2-3 servings at one time. So double or triple the ingredients above & portion into 2-3 servings.

2. Spray pot with an oil spray.

3. Stir fry cauli rice for 7 minutes, stirring frequently, on low heat.

4. Add in the rest of the ingredients, stirring continuously.

5. Make sure whole pot contents is heated through, serve immediately.

6. Dairy free? Use dairy free cheeses or swap this meal out for something else you’d prefer.

French Onion Soup

504 calories

Ingredients

2 Onion, yellow - 110 calories

¼ cup Cheese, shredded, mozzarella - 84 calories

2 cups Broth, chicken or beef (cups) - 70 calories

2 Tbsp Vegetable oil - 240 calories

1 Garlic salt, dash - 0 calories

1 Pepper, dash - 0 calories

Instructions

1. Add oil to pot.

2. Slice onions.

3. Saute onions 10-15 minutes on low heat, until cooked down.

4. Add in broth and seasonings.

5. Cover & let simmer at least 5 minutes.

6. Transfer to a bowl and add cheese, let melt ~2 minutes before eating (if you like!)

7. No dairy? Use a dairy-free cheese.

8. Note: A large amount of onions can promote gas in some people. If you know this is you, swap out this recipe for another.

Basic B Chili with Spicy Cauli Rice

366 calories

Ingredients

4 oz Ground beef, 90% lean, raw - 185 calories

1 cup Canned, diced tomatoes - 50 calories

1 Carrots, whole, medium - 25 calories

¼ cup Celery stalks, chopped in half - 4 calories

¼ Onion, yellow - 13.75 calories

2 Tbsp Cheese, Parmesan, grated (Tbsp) - 50 calories

1 cup Cauliflower rice, raw (already riced) - 38 calories

1 Cumin, dash - 0 calories

1 Chili seasoning, dash - 0 calories

1 Garlic salt, dash - 0 calories

1 tsp Red pepper flakes, dash - 0 calories

Instructions

• This recipe works best when making 2-3 servings at once.

• Dice carrot, onion, and celery.

• Spray a pan with an oil spray. Stir fry beef on medium heat 7-8 minutes, stirring occasionally, until no longer pink.

• While beef is cooking, spray a pot with an oil spray. Cook carrots, onion, and celery for ~6-7 minutes on low heat, stirring occasionally.

• Add in tomatoes and beef to the pot with the veggies. Add in cumin, chili powder, garlic salt, red pepper flakes.

• Cook pot’s contents on low heat for at least 10 minutes, stirring occasionally.

• While chili is cooking, clean the ground beef pan and spray it again with an oil spray. Stir-fry cauliflower rice for 7-8 minutes on medium heat, or until you see some browning.

• Add in Parmesan cheese, cumin, and chili powder.

• Top cauli rice with chili and serve.

• If you want to add a little cilantro and/or sliced jalapeno please do!

• No beef? Use ground turkey, tofu, or beans instead. No cheese? Use a dairy-free cheese, top chili with a little avocado, or use oil instead of an oil spray.

Loaded Rainbow Veggie Chili

319 calories

Ingredients

¼ Onion, yellow - 13.75 calories

¼ cup Celery stalks, chopped in half - 4 calories

½ Zucchini, medium - 16.5 calories

½ Bell pepper, orange - 12 calories

4 oz Ground beef, 90% lean, raw - 185 calories

1 cup Cauliflower rice, raw (already riced) - 38 calories

1 cup Canned, diced tomatoes - 50 calories

1 Garlic salt, dash - 0 calories

1 Chili seasoning, dash - 0 calories

Instructions

1. Spray a pan with an oil spray.

2. Chop veggies into small pieces.

3. Stir fry celery and onion on low heat ~8 minutes.

4. Add in ground meat another ~8 minutes, until cooked through.

5. Combine all ingredients (aside from cauliflower rice) in a pot, let simmer for as long as possible (although you can eat right away if you prefer).

6. Close to when you want to eat, spray a pan with an oil spray and stir-fry cauliflower rice on medium heat ~6 minutes until you see a bit of browning. Top with additional dash of garlic salt.

7. No meat? Use beans.

Ramen with Spaghetti Squash

330 calories

Ingredients

1 cup Squash, spaghetti - 45 calories

½ Bell pepper, red - 18.5 calories

1 Tbsp Green onions - 1 calories

6 oz Chicken breast, boneless, skinless, raw - 190 calories

2 cups Broth, chicken or beef (cups) - 70 calories

1 tsp Buffalo sauce - 5 calories

1 Tbsp Soy sauce (Tbsp) - 0 calories

Instructions

1. Preheat oven to 400 degrees.

2. Slice spaghetti squash in half if you haven’t already done so. Scoop out seeds of spaghetti squash

3. Line baking sheet with parchment paper, spray it with an oil spray

4. Bake spaghetti squash, cut side faced down, for 35 minutes

5. Shred spaghetti squash with a fork when it has cooled down for a few minutes

6. Spray a pan with an oil spray.

7. Slice chicken into bite sized pieces.

8. Cook chicken ~10 minutes in the pan on low-medium heat, until cooked through.

9. In a small pot, add in broth, buffalo sauce, and soy sauce. Heat ~5 minutes.

10. While heating, chop bell pepper and scallions/ green onion into small pieces.

11. Add chicken, bell pepper, spaghetti squash, and green onion to a bowl. Pour broth on top and serve.

12. No chicken? Use tofu or fish.

13. 1/2 spaghetti squash = about 2 cups spaghetti squash.

Alfredo Spaghetti Squash with Ground Turkey

415 calories

Ingredients

2 cups Squash, spaghetti - 90 calories

4 oz Ground turkey, 85% lean, raw - 225 calories

¼ cup Alfredo sauce - 100 calories

1 tsp Red pepper flakes - 0 calories

Instructions

1. Preheat oven to 400 degrees F.

2. Slice spaghetti squash in half if you haven’t already done so.

3. Scoop out seeds of spaghetti squash

4. Line baking sheet with parchment paper, spray it with an oil spray

5. Bake spaghetti squash, cut side faced down, for 35 minutes

6. Remove spaghetti squash from the oven, and shred it with a fork when it has cooled down for a few minutes.

7. While the spaghetti squash is cooking, spray a pan with an oil spray. Stir fry turkey until no longer pink, ~7 minutes, on medium heat.

8. Add the spaghetti squash strands, and alfredo sauce to the pan.

9. Heat until all contents have warmed, ~3 mins, on medium heat.

10. Top with red pepper flakes.

11. No turkey? Use beans or tofu.

Brown Butter Brussels & Gnocchi

466 calories

Ingredients

½ cup Gnocchi, regular - 140 calories

⅓ cup Cheese, Parmesan, shredded (cups) - 111 calories

2 cups Brussels sprouts - 112 calories

1 Tbsp Butter (Tbsp) - 103 calories

1 Salt, dash - 0 calories

1 tsp Red pepper flakes, dash - 0 calories

Instructions

1. Cut off Brussels’ hard ends & halve each one

2. Add butter to skillet, heat until melted (~1-2 mins)

3. Stir-fry Brussels and gnocchi 15-20 minutes, until the Brussels are cooked to the crispness you like and the gnocchi has browned

4. Top with cheese and seasonings, let cheese melt ~2 mins

5. No dairy? Use a dairy-free cheese, or bacon

Carrot Zoodles and Meatballs

406 calories

Ingredients

2 cups Carrot “zoodles”, raw or frozen - 90 calories

½ cup Tomatoes, canned, crushed - 25 calories

3 oz Meatballs, turkey - 180 calories

1 oz Cheese, Parmesan, shaved (oz) - 111 calories

1 Salt, dash - 0 calories

Instructions

• Cook meatballs as instructed on package.

• Spray a pan with an oil spray.

• Stir fry carrot zoodles until cooked through, drain out any excess liquid (note: if you’d prefer to use zucchini noodles or Spaghetti squash, that’s absolutely fine! Use a calorie equivalent amount)

• Add in sauce and meatballs, heat for 6-7 minutes.

• Top with cheese and seasonings. 

Chicken Primavera Spaghetti Squash

434 calories

Ingredients

2 cups Squash, spaghetti - 90 calories

½ Zucchini, medium - 16.5 calories

½ Bell pepper, red - 18.5 calories

6 oz Chicken breast, boneless, skinless, raw - 190 calories

1 Tbsp Olive oil (Tbsp) - 119 calories

1 Salt, dash - 0 calories

1 Pepper, dash - 0 calories

1 Basil, dash - 0 calories

1 Oregano, dash - 0 calories

Instructions

1. Preheat oven to 400 degrees

2. Scoop out seeds of spaghetti squash

3. Line baking sheet with parchment paper, spray it with an oil spray

4. Bake spaghetti squash, cut side faced down, for 35 minutes

5. Shred spaghetti squash with a fork when it has cooled down for a few minutes

6. While spaghetti squash is baking, cut chicken into small pieces. Spray a pan with an oil spray. Cook chicken pieces, zucchini (chopped) and bell pepper (chopped) for 7-8 minutes, or until chicken has cooked through

7. Combine all ingredients and enjoy!

8. 1/2 spaghetti squash = about 2 cups spaghetti squash.

Copycat SweetGreen Harvest Bowl

513 calories

Ingredients

1 Apple, small - 77 calories

1 cup Leafy greens, kale, raw - 15 calories

1 cup Leafy greens, spinach, raw - 7 calories

1 Tbsp Almonds, slivered (Tbsp) - 39 calories

½ Potato, sweet, medium, 5 inches - 56 calories

¼ cup Rice, brown, cooked - 60 calories

6 oz Chicken breast, boneless, skinless, raw - 190 calories

½ oz Cheese, goat - 51.5 calories

1 Tbsp Vinaigrette, light (less than 50 calories per 2 Tbsp) - 17.5 calories

1 Salt, dash - 0 calories

Instructions

1. Cook rice as instructed on package.

2. Cut chicken into small pieces. Dice apple.

3. Poke holes in potato with fork on top and bottom. Microwave whole potato (not 1/2 at a time) for 4 minutes on each side. When cool, slice into bite-sized pieces.

4. Spray a pan with an oil spray. Cook chicken for ~8 minutes on low-medium heat, until cooked through.

5. Combine all ingredients.

6. Top with dressing and seasoning.

7. No chicken? Use fish, tofu, or beans. No dairy? Use a dairy-free cheese or more almonds.

Note: I like Trader Joe’s fat-free vinaigrette – but Paul Newman, Whole Foods, etc. all have good light dressings

Vegan Black Bean Soup

This comforting black bean soup is plant-based, made in a slow cooker (after the skillet), and it’s perfect for fall! It’s an amazing dinner recipe - you have to try it!

Instant Pot Chili Recipe

This recipe is super easy to make, and very adaptable. It can be made plant-based, gluten-free, with any meat you like - it can be made to suit everyone. When you run out of fall dinner ideas, just make an easy and delicious chili!

“BBQ Salmon and Brussels Bake

Get the recipe here for this delicious fall meal.

Pasta e Fagioli (Italian Pasta and Beans)

A super tasty dish you have to try this fall.

Broccoli Casserole

Broccoli, cheddar, and quinoa gratin - a casserole that’s delicious and healthy.

Oatmeal Pancakes with Cinnamon Apples

Here’s the perfect fall weekend breakfast!

Birria

Birria is not only extremely delicious,  but it can be very comforting - perfect for fall.

Butternut Squash Soup

Is there anything better for fall than a warm bowl of soup?

Healthier Creamy Chicken Noodle Soup

Filled with nourishing ingredients, this chicken noodle soup is the ultimate fall comfort food.

Healthier Yellow Chicken Curry

A healthier version of a warm, comforting, and delicious dish.

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