fall vegetables

Fall Veggie Dishes That Are Not Just Salads

Fall is the perfect season to up your recipes to include as many in season veggies as possible. While veggie-heavy recipes are usually delicious, they are, more often than not, salads. These seven recipes include zero salads and still incorporate your favorite fall veggies. Whether you are in the mood for a comforting soup or a classic dinner with a fall twist, these recipes have you covered. Head down to your local farmers market, pumpkin patch or apple orchard and get fresh ingredients for these delicious, healthy meals.

Squash and steak

Ingredients (4)

2 delicata squash (2 1/4 pounds), trimmed, cut into 1 in. thick slices, and seeded

2 garlic cloves, smashed and peeled

4 tbsp plus 1 tsp extra virgin olive oil

Kosher salt and freshly ground black pepper

1 8 oz. flank steak

1 tbsp gochujang

1 tbsp honey

1 tbsp sherry vinegar

2 baby bok choy, thinly sliced


1. Preheat oven to 425 F. Line a large rimmed baking sheet with foil.

2. On the prepared sheet, toss the squash slices and garlic with 2 tbsp oil and a generous pinch of salt and pepper, until evenly coated. Spread in an even layer. Roast until browned and tender, 20 to 25 min.

3. Meanwhile, heat a cast-iron or other heavy skillet over medium-high heat. Add 1 tsp oil and swirl to coat. Season the steak generously with salt and pepper, then add to the hot pan. Sear, turning once, until browned, about 10 min. for medium-rare. Transfer the steak to a cutting board and let rest for 5 min. 

4. While squash and steak cook, whisk the gochujang, honey, vinegar, and remaining 2 tablespoons oil in a large bowl. 

5. Add the squash to the vinaigrette and gently fold to evenly coat. Transfer the squash to serving dishes, leaving the vinaigrette in the bowl. Cut the steak into thin slices against the grain and add to the vinaigrette, along with any accumulated juices. Gently fold to coat, then put on top of the squash. Drizzle vinaigrette all over and scatter the bok choy on top. 


Calories 329

Fat 21.4 g

Sodium 167 mg

Carbohydrates 10.2 g

Fiber 1.3 g 

Sugar 6.9 g

Protein 13.7 g

Sweet potato noodles stir-fry

Ingredients (6)

1 medium onion, finely diced

1 sweet pepper, diced

4 cloves garlic, minced

2 cup broccoli florets

2 tbsp olive oil

2 medium sweet potatoes

2 tbsp soy sauce

Salt and pepper to taste


1. In a large skillet, over medium-high heat, saute onion, pepper, garlic, and broccoli in olive oil until vegetables are just tender, about 7-10 min. 

2. Stir in sweet potato noodles and soy sauce and stir occasionally until noodles are softened, an additional 7-10 min. Season noodles with salt and pepper to taste and serve hot. 


Calories 146

Fat 6.9 g

Sodium 487.7 mg

Carbohydrates 18.3 g

Fiber 3.7 g 

Sugar 5.1 g

Protein 3.7 g

Veggie lentil tortilla soup

Ingredients (6)

1 cup diced onion

1 tsp avocado oil

1 bell pepper, diced

1 jalapeno pepper, diced

2.5 cups vegetable broth, or chicken broth

15 oz. canned tomato sauce, or crushed tomatoes

1/2 cup mild or medium salsa verde

1 tbsp tomato paste 

15 oz can black beans, drained and rinsed

15 oz. can pinto beans, drained and rinsed

1 cup corn

3/4 cup dried lentils

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cumin

1/4 tsp cayenne pepper

1/4 – 1/2 cup heavy cream

Salt and pepper, to taste


Crushed tortilla chips

Shredded cheese

Sliced or diced jalapenos 

Chopped red onion

Pico de gallo

Sliced avocado

Fresh cilantro

Sour cream or Greek yogurt


Instant pot

1. First, cut the vegetables and measure out the ingredients.

2. Next, add everything (jalapenos, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and the herbs and spices) but the heavy cream and the toppings to the instant pot. 

3. Set the instant pot to high pressure for 15 minutes. 

4. Allow natural pressure release. 

5. Stir in cream and add all of your toppings.

Slow cooker

1. First, cut the vegetables and measure out the ingredients.

2. Add everything but the heavy cream and toppings to the slow cooker.

3. Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and vegetables are tender.

4. Stir in cream and add all of your toppings.


1. First, cut the vegetables and measure out the ingredients. 

2. Bring a large pot to medium heat and add a drizzle of your favorite cooking oil

3. Saute onion until edges are golden, then add your bell pepper, jalapeno, and corn. Cook until peppers are tender, approximately 5 min.

4. Add vegetable broth, tomato sauce, salsa verde, beans, and spices. Stir to mix. 

5. Let mixture come to a boil and add your dried lentils. Once boiling, reduce heat to medium-low and simmer, covered, for 25-30 min. 

6. Stir in cream and add toppings to each bowl. 


Calories 284

Fat 2 g

Sodium 1364 mg

Carbohydrates 52 g

Fiber 17 g

Sugar 9 g

Protein 15 g

Baked black bean and sweet potato tacos

Ingredients 8

1 cup refried black beans

1 cup sweet potato puree, homemade or canned

1 cup grated cheese

8 corn tortillas

Olive oil

Avocado salsa (optional)

1 large avocado, diced

1 tomato, small diced

1/4 cup chopped red onion

1 clove garlic, minced

1 tbsp chopped cilantro

Juice of 1 lime

Salt, to taste


1. Preheat oven to 450 F. Line a large baking sheet with parchment paper and brush with a small amount of olive oil. If corn tortillas are not pliable, warm them on the stove or in the microwave. 

2. Spread 1 tbsp refried beans on half the tortilla and top with 1 tbsp sweet potato and a small amount of cheese. Fold tortilla over and repeat with the remaining ingredients. Brush the top of each taco with a small amount of olive oil and bake for about 10 min., flipping once. 

3. In the meantime, make the avocado salsa. Add all ingredients to a medium-sized bowl and mix until combined. 

4. Let tacos cool for a few minutes before eating and top with avocado salsa, if desired. 


Calories 158

Fat 10.9 g

Sodium 273.1 mg

Carbohydrates 25.1 g

Fiber 4.8 g 

Sugar 5.5 g

Protein 7.8 g

Vegetarian lettuce wraps 

Ingredients (4)

2 tbsp hoisin sauce

3 tbsp reduced-sodium soy sauce

2 tbsp rice vinegar

1 tsp sesame oil

2 tsp canola oil

1 package extra-firm tofu

8 oz baby bella cremini mushrooms, finely chopped

1 can water chestnuts, drained and finely chopped

2 cloves garlic, minced

2 tsp freshly grated ginger

1/4 tsp red pepper flakes

4 green onions, thinly sliced, divided

8 large inner leaves romaine lettuce

Optional for serving: grated carrots


1. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.

2. Press the tofu between paper towels to squeeze out as much liquid as possible. Change the paper towels and press again.

3. Heat 2 tsp canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble the tofu in, breaking it into very small pieces as it cooks. Continue cooking for 5 min., then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to golden, about 3 more min. Stir in water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 sec. more. 

4. Pour the sauce over the top of the mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 sec.

5. Divide the mixture into individual leaves. Top with remaining green onions, grated carrots, and red pepper flakes. 


Calories 268

Fat 8.8 g

Sodium 726.3 mg

Carbohydrates 30.7 g

Fiber 10.1 g

Sugar 11.8 g

Protein 16.9 g

Corn black bean stuffed sweet potatoes

Ingredients (4)

4 medium sweet potatoes

1 cup corn, cooked or thawed frozen

1/2 tsp cumin seeds

1 can black beans, drained and rinsed

1 tsp each sweet and smoked paprika

Garlicky Tahini Sauce

1 tbsp tahini

3 cloves roasted garlic

Salt and pepper, to taste

1-2 tbsp water, to thin

To top

Smashed avocado

Chopped tomatoes


Pumpkin seeds

Chili flakes


1. Preheat the oven to 355 F. 

2. Wash and scrub the sweet potatoes, pat them dry, and pierce them in a few places with a fork. Place in the oven and bake for 45 min. to 1 hour. When they are done they should be soft on the inside but the skin should still be in place. 

3. While the sweet potato is baking, roast a head of garlic by chopping the top off, drizzling some oil, and wrapping it in tin foil and placing it on the oven rack. 

4. When there is 10 min. left to baking the sweet potato, place a skillet on medium-high heat with the corn, do not add oil. Sprinkle some salt and let the corn heat up, without stirring, for about 3 min. Stir and let sit for another 3 min. Stir one last time and let cook until charred on the outside. Set aside while you make the black beans.

5. For the black beans, dry toast the cumin seeds in the pan and then add the black beans and spices. Cook on medium until warmed through. Taste and adjust seasonings to your taste. 

6. Prepare the avocado and dice tomatoes. 

7. Remove sweet potatoes in the oven, when cool enough to handle carefully, use a knife to make a cut lengthwise. Scoop out some of the sweet potato and mix with the black beans before refilling back into the potato. 

7. Serve topped with the charred corn, avocado, a drizzle of tahini sauce, coriander/cilantro, and pumpkin seeds. 

Tahini sauce

  1. Blend all ingredients together in a small blender or mix by hand. For the garlic, remove from the oven and squeeze out 3 cloves. 


Calories 187

Fat 4.3 g

Sodium 310.1 mg

Carbohydrates 29.3 g

Fiber 6.2 g 

Sugar 2.2 g

Protein 9.7 g

Rainbow spring rolls

Ingredients (10)

Rainbow spring rolls

1 cup uncooked quinoa, red or white

2 cups vegetable broth or water

10 spring roll paper

1 cup each julienned cucumber, carrot, red pepper, and beets

1 cup fresh basil, or another herb of your choice

1 cup red radish microgreens

Maple sesame sauce

1/2 cup maple syrup

1 tsp sesame oil

1 tsp rice wine vinegar

1/4 cup soy sauce

Fresh ginger, cut into small slivers

Toasted sesame seeds, for garnish

Spicy soy sauce

1/4 cup soy sauce

2 tsp sriracha

1 tsp honey

Chopped green onions, for garnish

Toasted sesame seeds


1. In a medium-sized pot, add quinoa and 2 cups broth or water, bring to a low boil, then reduce heat to low and cover. Cook for 15-20 min, or until all liquid is absorbed and it is light and fluffy. 

2. Prep vegetables and herbs, set aside.

3. Prep the maple sesame sauce and spicy soy sauce by adding all the sauce ingredients in two separate bowls and whisking to combine.

4. To assemble the spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften, about 10-15 sec.

5. Transfer to a damp tea cloth, paper towel, cutting board, or similar surface and spread out into a circle. 

6. Add a generous spoonful of quinoa to the bottom third of the wrapper, and layer carrots, red peppers, cucumber, beets, and fresh herbs. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. 

7. Place seam-side down on a serving platter and cover with a damp, warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls. 


Calories 209

Fat 1.2 g

Sodium 537.5 mg

Carbohydrates 46.6 g

Fiber 2.4 g 

Sugar 4.1 g

Protein 3.8 g