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
Poke holes in potato with a fork on the top and bottom of the potato. Microwave the potato for 4 minutes on each side.
Cut off Brussels’ hard ends & halve each one.
Spray a pan with an oil spray.
Stir-fry Brussels for 8 minutes, on low heat.
Once potato has cooked, slice the potato into small pieces.
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.
Top with seasonings.
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
Chop up the potatoes into small pieces.
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.
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.
Drain chicken and mash or separate with a fork until shredded or in small pieces.
Add in chicken and spinach to the potatoes pot. Cook on low heat another ~5 minutes, stirring occasionally, until spinach has wilted.
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
Preheat oven to 375 degrees.
Cut off Brussels’ hard ends & halve each one, or buy pre-shaved or cut Brussels.
Chop raw sweet potato into small chunks.
Line a baking sheet with tin foil or parchment paper & add oil.
Line veggies and chickpeas in a single layer on the baking sheet. Mix around so all contents are covered with oil.
Bake for 45 minutes.
Top with seasonings.
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
Preheat oven to 400 deg F.
Spray a small casserole dish with an oil spray.
Add in tomatoes. Top with olive oil, garlic, and spices, mix so everything is coated.
Add in feta cheese in the center of the casserole dish.
Slice spaghetti squash if you haven’t already (be careful!).
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.
Bake casserole dish with tomatoes & feta, and spaghetti squash for 40 minutes.
Mix tomato & feta mixture until creamy.
Shred spaghetti squash with a fork, add spaghetti squash to casserole dish & mix in.
Note: 2 cups cooked spaghetti squash = about 1/2 a spaghetti squash
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
Slice chicken into strips. Cut off hard ends of Brussels, then slice in halves. Cut carrots into strips.
Add oil to pan. Cook chicken and veggies ~15 minutes on lowest heat, until chicken and Brussels have cooked through.
Top with sesame seeds.
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
Spray a pan with an oil spray.
Cut chicken and bacon into small pieces.
Cook for ~10 minutes on medium-low heat, stirring occasionally, until both have cooked through.
Spray the bottom of a pot with an oil spray.
Add in carrots (diced), onion (diced), and celery (diced) – cook for ~6-7 minutes, stirring occasionally. Add in seasonings.
Add in broth, chicken, bacon and beans.
Turn the burner to low heat & let sit, covered, for a minimum of 10 minutes. Stir occasionally.
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
Cook lentils as instructed on package.
Dice veggies into small pieces.
Add oil to a pot. Add in garlic, heat for 1-2 minutes.
Add in veggies, ~6 minutes on medium heat.
Add in lentils and broth.
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
Slice onion into strips.
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
Dice veggies.
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.
Top with cheese, hot sauce, and red pepper flakes. Continue stirring & heating for ~5 minutes.
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
This recipe works best when making 2-3 servings at one time. So double or triple the ingredients above & portion into 2-3 servings.
Spray pot with an oil spray.
Stir fry cauli rice for 7 minutes, stirring frequently, on low heat.
Add in the rest of the ingredients, stirring continuously.
Make sure whole pot contents is heated through, serve immediately.
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
Add oil to pot.
Slice onions.
Saute onions 10-15 minutes on low heat, until cooked down.
Add in broth and seasonings.
Cover & let simmer at least 5 minutes.
Transfer to a bowl and add cheese, let melt ~2 minutes before eating (if you like!)
No dairy? Use a dairy-free cheese.
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
Spray a pan with an oil spray.
Chop veggies into small pieces.
Stir fry celery and onion on low heat ~8 minutes.
Add in ground meat another ~8 minutes, until cooked through.
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).
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.
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
Preheat oven to 400 degrees.
Slice spaghetti squash in half if you haven’t already done so. Scoop out seeds of spaghetti squash
Line baking sheet with parchment paper, spray it with an oil spray
Bake spaghetti squash, cut side faced down, for 35 minutes
Shred spaghetti squash with a fork when it has cooled down for a few minutes
Spray a pan with an oil spray.
Slice chicken into bite sized pieces.
Cook chicken ~10 minutes in the pan on low-medium heat, until cooked through.
In a small pot, add in broth, buffalo sauce, and soy sauce. Heat ~5 minutes.
While heating, chop bell pepper and scallions/ green onion into small pieces.
Add chicken, bell pepper, spaghetti squash, and green onion to a bowl. Pour broth on top and serve.
No chicken? Use tofu or fish.
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
Preheat oven to 400 degrees F.
Slice spaghetti squash in half if you haven’t already done so.
Scoop out seeds of spaghetti squash
Line baking sheet with parchment paper, spray it with an oil spray
Bake spaghetti squash, cut side faced down, for 35 minutes
Remove spaghetti squash from the oven, and shred it with a fork when it has cooled down for a few minutes.
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.
Add the spaghetti squash strands, and alfredo sauce to the pan.
Heat until all contents have warmed, ~3 mins, on medium heat.
Top with red pepper flakes.
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
Cut off Brussels’ hard ends & halve each one
Add butter to skillet, heat until melted (~1-2 mins)
Stir-fry Brussels and gnocchi 15-20 minutes, until the Brussels are cooked to the crispness you like and the gnocchi has browned
Top with cheese and seasonings, let cheese melt ~2 mins
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
Preheat oven to 400 degrees
Scoop out seeds of spaghetti squash
Line baking sheet with parchment paper, spray it with an oil spray
Bake spaghetti squash, cut side faced down, for 35 minutes
Shred spaghetti squash with a fork when it has cooled down for a few minutes
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
Combine all ingredients and enjoy!
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
Cook rice as instructed on package.
Cut chicken into small pieces. Dice apple.
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.
Spray a pan with an oil spray. Cook chicken for ~8 minutes on low-medium heat, until cooked through.
Combine all ingredients.
Top with dressing and seasoning.
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.