12 One-Pot Healthy Dinner Recipes Perfect for Fall

When the temperatures drop and the leaves start to change, cozy up with these healthy one-pot fall dinner recipes. Each dish is warm, comforting, and easy to prepare, making them perfect for busy evenings. From hearty stews to nourishing soups, you’ll find plenty of options to fill your kitchen with delicious aromas and hearty flavors that celebrate the season.

Lentil and Sweet Potato Stew

Lentil and sweet potato stew is a perfect dish for chilly nights. It combines hearty lentils with the sweetness of roasted sweet potatoes. This stew is not only comforting but also packed with nutrients. The vibrant colors of the sweet potatoes and fresh herbs make it visually appealing.

This recipe is simple and can be made in one pot, making cleanup a breeze. It’s a great way to warm up after a long day. Plus, it’s vegan and gluten-free, so everyone can enjoy it!

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until softened.
2. Add sweet potatoes, lentils, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in vegetable broth and bring to a boil. Reduce heat and let it simmer for about 30-35 minutes, or until lentils and sweet potatoes are tender.
4. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

One-Pot Apple and Sage Chicken

As the leaves change and the air turns crisp, a warm, hearty meal becomes a must. One-Pot Apple and Sage Chicken is a delightful dish that captures the essence of fall. The combination of tender chicken, sweet apples, and fragrant sage creates a comforting meal perfect for chilly nights.

This recipe is simple and requires minimal cleanup, making it ideal for busy evenings. The chicken is seasoned and roasted alongside slices of fresh apples, allowing the flavors to meld beautifully. Each bite is a balance of savory and sweet, bringing a taste of autumn to your table.

Gather your ingredients and let’s get cooking!

Ingredients

• 4 chicken thighs, skin-on
• 2 apples, sliced (preferably Granny Smith or Honeycrisp)
• 1 onion, sliced
• 2 tablespoons fresh sage, chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1 tablespoon honey (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Sear for about 5 minutes until the skin is golden brown.
3. Flip the chicken and add the sliced onions and apples around the chicken in the skillet. Sprinkle the chopped sage over everything.
4. Pour the chicken broth into the skillet. Drizzle honey over the apples if you like a touch of sweetness.
5. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
6. Remove from the oven and let it rest for a few minutes before serving. Enjoy your delicious one-pot meal!

Spiced Butternut Squash and Chickpeas

Fall brings a wonderful array of flavors, and spiced butternut squash with chickpeas is a perfect dish for chilly nights. This recipe combines the sweetness of roasted butternut squash with the hearty texture of chickpeas, making it a satisfying meal. The addition of pomegranate seeds adds a burst of freshness and color, making this dish not only delicious but visually appealing too.

To make this dish, start by roasting the butternut squash until it’s tender and caramelized. Then, mix in cooked chickpeas and spices like cumin and paprika for warmth. Top it off with pomegranate seeds and a sprinkle of fresh herbs for a delightful finish. This one-pot meal is not just easy to prepare, but it also packs a nutritious punch, perfect for those cozy evenings.

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup pomegranate seeds
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the diced butternut squash with olive oil, cumin, smoked paprika, salt, and pepper.
3. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
4. In a large pot, combine the roasted squash and chickpeas. Stir gently to combine.
5. Cook over medium heat for about 5 minutes, allowing the flavors to meld together.
6. Remove from heat and top with pomegranate seeds and fresh parsley before serving.

Savory Pumpkin and Quinoa Chili

When the leaves start to turn and the air gets crisp, it’s time for a warm bowl of chili. This pumpkin and quinoa chili is a perfect fit for those chilly nights. It’s hearty, healthy, and packed with flavor. The pumpkin adds a subtle sweetness, while the quinoa gives it a nice texture and boosts the protein content.

Making this dish is simple. You can throw everything into one pot, making cleanup a breeze. The spices blend beautifully with the pumpkin and tomatoes, creating a comforting meal that warms you from the inside out. Top it off with some avocado and fresh cilantro for a delightful finish.

Gather your ingredients and get ready to enjoy a cozy dinner that everyone will love!

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 can (14.5 oz) diced tomatoes
• 1 cup quinoa, rinsed
• 3 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced (for topping)
• Fresh cilantro (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Add pumpkin puree, diced tomatoes, quinoa, vegetable broth, black beans, chili powder, cumin, salt, and pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for about 20-25 minutes, or until quinoa is cooked and the chili thickens.
5. Serve hot, topped with avocado slices and fresh cilantro.

Mushroom and Barley Risotto

Mushroom and barley risotto is a warm and comforting dish, perfect for chilly nights. This one-pot meal combines hearty barley with earthy mushrooms, creating a satisfying and nutritious dinner. The creamy texture and rich flavors make it a delightful choice for fall.

To make this dish, you’ll need a few simple ingredients. Start with barley, which adds a chewy texture and nutty flavor. Fresh mushrooms bring an umami punch, while vegetable broth enhances the overall taste. Aromatics like onion and garlic round out the flavor profile, and a sprinkle of herbs adds freshness.

Cooking this risotto is straightforward. Begin by sautéing the onions and garlic until fragrant. Then, add the mushrooms and cook until they are tender. Stir in the barley, allowing it to toast slightly before gradually adding the broth. Keep stirring and adding broth until the barley is cooked through and creamy.

This dish is not only delicious but also packed with nutrients. Barley is high in fiber and can help keep you full longer. Pair it with a side salad or some crusty bread for a complete meal.

Ingredients

• 1 cup pearl barley
• 2 cups mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft.
2. Add sliced mushrooms and cook until they release their moisture and become tender.
3. Stir in the pearl barley and toast for about 2 minutes.
4. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed before adding more.
5. Continue this process until the barley is tender and creamy, about 30-35 minutes.
6. Season with thyme, salt, and pepper. Garnish with fresh parsley before serving.

Cider-Braised Pork with Root Vegetables

Cider-braised pork with root vegetables is a comforting dish that warms you up on chilly nights. The combination of tender pork and hearty vegetables creates a satisfying meal perfect for fall. The sweet and tangy cider adds a unique flavor that elevates the dish.

To make this dish, you’ll need a few simple ingredients. Start with a pork shoulder, which becomes incredibly tender when braised. Pair it with root vegetables like carrots, potatoes, and turnips for a wholesome touch. Fresh herbs like thyme and rosemary enhance the flavors beautifully.

Cooking this dish is straightforward. Begin by searing the pork to develop a rich crust. Then, add the vegetables and pour in the cider. Let everything simmer until the pork is fork-tender. The result is a delightful one-pot meal that’s easy to prepare and clean up.

Ingredients

• 2 lbs pork shoulder
• 2 cups apple cider
• 4 medium carrots, chopped
• 3 medium potatoes, diced
• 2 turnips, peeled and chopped
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• Salt and pepper to taste

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a large pot, heat olive oil over medium-high heat. Season the pork with salt and pepper, then sear it on all sides until golden brown.
3. Remove the pork and set it aside. In the same pot, add the onion and garlic, cooking until softened.
4. Add the carrots, potatoes, and turnips, stirring to combine. Place the pork back in the pot.
5. Pour in the apple cider and add the thyme and rosemary. Bring to a simmer.
6. Cover the pot and transfer it to the oven. Cook for 2 to 2.5 hours, or until the pork is tender.
7. Remove from the oven and let it rest for a few minutes before slicing. Serve with the vegetables and sauce.

Creamy Cauliflower and Spinach Pasta

When the weather turns chilly, a warm, creamy pasta dish is just what you need. This creamy cauliflower and spinach pasta is not only comforting but also packed with nutrients. The combination of cauliflower and spinach creates a rich and satisfying sauce that clings perfectly to your favorite pasta. Plus, it’s a one-pot meal, making cleanup a breeze!

The recipe is simple and quick, perfect for busy weeknights. Start by cooking your pasta in a large pot. While it cooks, sauté garlic and onion until fragrant. Add in the cauliflower and spinach, letting them soften. Blend everything together with some vegetable broth and cream for that creamy texture. Toss in the cooked pasta, and you’re ready to serve!

Ingredients

• 8 oz pasta of your choice
• 1 cup cauliflower florets
• 2 cups fresh spinach
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Pine nuts for garnish

Instructions

1. Cook the Pasta: In a large pot, cook the pasta according to package instructions. Drain and set aside.
2. Sauté Aromatics: In the same pot, heat a little olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add Vegetables: Stir in the cauliflower florets and cook for about 5 minutes until they start to soften. Then add the spinach and cook until wilted.
4. Blend the Sauce: Pour in the vegetable broth and heavy cream. Use an immersion blender to blend until smooth. If you don’t have one, transfer to a blender and blend carefully.
5. Combine: Return the sauce to the pot, add the cooked pasta, and stir until everything is well combined. Add the Parmesan cheese and season with salt and pepper.
6. Serve: Garnish with toasted pine nuts and enjoy your creamy cauliflower and spinach pasta!

Harvest Vegetable and Brown Rice Bowl

Fall is the perfect time for cozy meals that warm you from the inside out. A Harvest Vegetable and Brown Rice Bowl is just that! This dish combines colorful, roasted vegetables with hearty brown rice, making it a satisfying option for chilly nights.

The bowl features a mix of vibrant bell peppers, zucchini, and other seasonal veggies, all drizzled with a creamy sauce. Each bite is packed with flavor and nutrition, making it a great choice for a healthy dinner.

Not only is this meal easy to prepare, but it also allows for customization. Feel free to swap in your favorite vegetables or add some protein like chickpeas or grilled chicken for extra heartiness.

Ingredients

• 1 cup brown rice
• 2 cups vegetable broth
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• Water to thin the sauce

Instructions

1. Cook the Rice: In a pot, bring vegetable broth to a boil. Add the brown rice, cover, and reduce heat. Simmer for about 40-45 minutes until rice is tender.
2. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the sliced bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender.
3. Make the Sauce: In a small bowl, mix tahini, lemon juice, and enough water to reach your desired consistency. Season with salt.
4. Assemble the Bowl: Once the rice and vegetables are ready, layer them in a bowl. Drizzle with tahini sauce and enjoy!

Vegetable and Lentil Curry

When the weather turns chilly, a warm bowl of vegetable and lentil curry is just what you need. This dish is packed with nutrients and flavors, making it a perfect one-pot meal for fall. Lentils are a fantastic source of protein, while the colorful veggies add vitamins and minerals. The spices bring warmth and depth, making each bite comforting.

Cooking this curry is simple and straightforward. You can throw everything into one pot, letting the flavors meld together beautifully. It’s a great way to use up any leftover vegetables you have on hand. Plus, it’s vegan and gluten-free, catering to various dietary needs.

Gather your ingredients, and let’s get cooking!

Ingredients

• 1 cup green lentils, rinsed
• 2 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, sliced
• 1 cup green peas (fresh or frozen)
• 1 cup green beans, trimmed and cut
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• Cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until soft.
2. Add sliced carrots and cook for another 5 minutes.
3. Stir in the lentils, vegetable broth, curry powder, cumin, turmeric, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and let simmer for about 25 minutes, or until lentils are tender.
5. Add green peas and green beans, cooking for an additional 5-10 minutes until heated through.
6. Serve hot, garnished with fresh cilantro.

Roasted Beet and Goat Cheese Salad

Fall is the perfect time to enjoy fresh, vibrant salads that celebrate the season’s flavors. A roasted beet and goat cheese salad is a delightful choice, combining earthy beets with creamy cheese and crunchy nuts. This dish not only looks beautiful but also brings a mix of textures and tastes that will brighten any chilly evening.

The star of this salad is, of course, the roasted beets. Roasting enhances their natural sweetness and adds a lovely depth of flavor. Pairing them with tangy goat cheese creates a delicious contrast. Toss in some peppery arugula and crunchy walnuts for added texture. A drizzle of balsamic glaze ties everything together, making each bite a treat.

This salad is not just a side; it can easily stand alone as a light dinner or lunch. It’s perfect for those cozy nights when you want something healthy yet satisfying. Plus, it’s quick to prepare, making it a great option for busy weeknights.

Ingredients

• 4 medium beets, roasted and diced
• 4 cups arugula
• 4 oz goat cheese, crumbled
• 1/2 cup walnuts, toasted
• 1/4 cup balsamic glaze
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Wrap each beet in foil and roast for about 45-60 minutes until tender. Let them cool, then peel and dice.
2. In a large bowl, combine the arugula, roasted beets, and walnuts.
3. Top the salad with crumbled goat cheese.
4. Drizzle with balsamic glaze and season with salt and pepper to taste.
5. Toss gently and serve immediately.

One-Pot Moroccan Chicken and Couscous

When the weather turns chilly, a warm, hearty meal is just what you need. One-Pot Moroccan Chicken and Couscous is a perfect choice. This dish combines tender chicken with fluffy couscous, all infused with aromatic spices. It’s simple, satisfying, and perfect for a cozy dinner.

The chicken is seasoned and cooked to perfection, resting atop a bed of couscous that soaks up all the delicious flavors. Almonds add a nice crunch, while fresh herbs bring a burst of freshness. This meal is not just tasty; it’s also visually appealing, making it a great centerpiece for your dinner table.

Gather your ingredients and get ready to create a dish that will warm you from the inside out. It’s a one-pot wonder that minimizes cleanup while maximizing flavor. Let’s get cooking!

Ingredients

• 2 chicken breasts
• 1 cup couscous
• 2 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup almonds, sliced
• Fresh herbs (like parsley or cilantro) for garnish

Instructions

1. Season the chicken breasts with salt, pepper, cumin, coriander, and paprika.
2. In a large pot, heat a little oil over medium heat. Add the chicken and cook until browned on both sides, about 5-7 minutes. Remove and set aside.
3. In the same pot, add the chopped onion and garlic. Sauté until soft and fragrant.
4. Add the couscous to the pot, stirring to coat it in the oil and spices.
5. Pour in the chicken broth and bring to a boil. Once boiling, reduce heat and return the chicken to the pot.
6. Cover and simmer for about 15 minutes, or until the couscous is fluffy and the chicken is cooked through.
7. Remove from heat and let it sit for a few minutes. Fluff the couscous with a fork, and sprinkle with sliced almonds and fresh herbs before serving.

Quinoa-Stuffed Acorn Squash

Quinoa-stuffed acorn squash is a perfect dish for fall. The combination of sweet, tender squash and hearty quinoa makes for a warm and satisfying meal. This recipe is not only healthy but also visually appealing, making it a great centerpiece for your dinner table.

To prepare this dish, start by roasting the acorn squash until it’s tender. While it cooks, prepare the quinoa and mix it with your favorite ingredients like cranberries, nuts, and spices. Once the squash is ready, fill it with the quinoa mixture and pop it back in the oven for a few minutes to meld the flavors.

This meal is great for chilly nights, offering warmth and comfort. Plus, it’s packed with nutrients, making it a wholesome choice for dinner.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut side up on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes until tender.
2. While the squash is roasting, cook the quinoa. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork.
3. In a large bowl, mix the cooked quinoa with cranberries, walnuts, cinnamon, salt, and pepper.
4. Once the squash is done, remove it from the oven and fill each half with the quinoa mixture. Return to the oven for an additional 10 minutes to warm through.
5. Garnish with fresh parsley if desired and serve warm.