5 Clean Eating Fall Recipes: Healthy Comfort Food You’ll Crave All Season

By Brandon D / September 27, 2025

Chilly days call for bowls you can hug and aromas that make neighbors jealous. These clean eating fall recipes bring serious comfort without the food coma—think hearty veggies, lean proteins, cozy spices, and smart swaps. You’ll get that warming, satisfying vibe while keeping things light, bright, and weeknight-friendly. Ready to cook something your future self will thank you for?

1. Golden Turmeric Chicken & Veggie Sheet Pan Supper

One pan, big flavor, minimal cleanup—this is cozy efficiency at its finest. The turmeric-garlic rub makes the chicken juicy and fragrant, while a rainbow of roasted veggies turns sweet and caramelized. It’s the perfect weeknight meal when you want comfort that still feels clean.

Ingredients:

• 1.5 lb boneless, skinless chicken thighs (or breasts), patted dry
• 1 large sweet potato, peeled and cubed (1-inch)
• 1 red onion, cut into wedges
• 2 cups Brussels sprouts, halved
• 1 red bell pepper, sliced into strips
• 3 tbsp extra-virgin olive oil, divided
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 garlic cloves, minced
• 1 tsp sea salt, plus more to taste
• 1/2 tsp black pepper
• Juice of 1 lemon, plus wedges for serving
• Fresh parsley or cilantro, chopped (for garnish)
• Optional: 1/4 tsp red pepper flakes for heat

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. In a bowl, whisk 2 tbsp olive oil with turmeric, cumin, smoked paprika, garlic, salt, pepper, and red pepper flakes if using.
3. Toss chicken in the spice paste until evenly coated. Marinate 10 minutes (or up to 8 hours in the fridge).
4. On the sheet pan, toss sweet potato, onion, Brussels sprouts, and bell pepper with remaining 1 tbsp olive oil and a pinch of salt.
5. Nestle chicken among the veggies. Roast 20 minutes, flip veggies, and roast another 10–12 minutes until chicken is cooked through (165°F) and veggies are caramelized.
6. Finish with a squeeze of lemon juice and shower of fresh herbs.

Serve with a spoonful of plain Greek yogurt or a drizzle of tahini for extra creaminess. Swap veggies based on what you have—cauliflower, carrots, or butternut squash are all awesome. Meal prep tip: doubles beautifully and reheats like a dream.

2. Creamy Butternut & White Bean Soup (No Cream, All Comfort)

This silky soup is peak fall: cozy, lightly sweet, and surprisingly protein-packed thanks to white beans. Instead of cream, we blend beans with roasted squash for a velvety texture that loves a crunchy topping. It’s dinner in a bowl, lunch the next day, and a freezer hero.

Ingredients:

• 1 medium butternut squash (about 2.5 lb), peeled, seeded, cubed
• 1 yellow onion, chopped
• 3 garlic cloves, smashed
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt, divided
• 1/2 tsp black pepper
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1 (15 oz) can cannellini beans, drained and rinsed
• 4 cups low-sodium vegetable broth (plus more to thin)
• 1 tbsp apple cider vinegar or lemon juice
• Optional toppings: pumpkin seeds, chili oil, chopped sage, yogurt swirl

Instructions:

1. Preheat oven to 425°F (220°C). Toss squash with 1 tbsp oil, half the salt, and pepper. Spread on a sheet pan and roast 25–30 minutes until tender and caramelized.
2. Meanwhile, heat 1 tbsp oil in a pot over medium. Sauté onion and garlic until soft, 5–7 minutes.
3. Add roasted squash, cinnamon, ginger, nutmeg, beans, and broth. Simmer 10 minutes to meld flavors.
4. Blend with an immersion blender until smooth (or carefully transfer to a blender). Thin with extra broth to your preferred consistency.
5. Stir in vinegar or lemon and adjust salt to taste.

Top with crispy pumpkin seeds and a drizzle of chili oil if you like heat. For extra protein, add shredded rotisserie chicken or serve with a slice of seedy sourdough. Make it smoky with a pinch of smoked paprika—trust me, it’s magic.

3. Maple-Miso Roasted Salmon With Crunchy Apple Slaw

Sweet, salty, and bright, this maple-miso glaze caramelizes on salmon like a dream. Paired with a crisp apple-cabbage slaw, you get warm-and-cool textures in one plate. It’s fancy-feeling but totally weeknight easy.

Ingredients:

• 4 salmon fillets (5–6 oz each), skin-on if possible
• 1 tbsp white miso paste
• 1.5 tbsp pure maple syrup
• 1 tbsp low-sodium tamari or soy sauce
• 1 tsp grated fresh ginger
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 small garlic clove, grated
• Pinch red pepper flakes (optional)
• For the slaw: 2 cups shredded green or red cabbage
• 1 crisp apple, matchsticked
• 1 small carrot, grated
• 2 scallions, thinly sliced
• 2 tbsp chopped cilantro or parsley
• 2 tsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment. Pat salmon dry and place skin-side down.
2. Whisk miso, maple, tamari, ginger, rice vinegar, sesame oil, garlic, and pepper flakes. Brush generously over salmon.
3. Bake 10–12 minutes, depending on thickness, until the top is caramelized and fish flakes easily.
4. While salmon bakes, toss the slaw: cabbage, apple, carrot, scallions, herbs, olive oil, lemon juice, salt, and pepper.
5. Serve salmon over the slaw; sprinkle with sesame seeds.

Want grains? Add a scoop of warm quinoa or wild rice. Swap salmon for tofu planks or chicken thighs (adjust cook time) and keep the same glaze. Pro tip: double the glaze and save some for drizzling—it’s liquid gold.

4. Cozy Lentil & Mushroom Bolognese Over Spaghetti Squash

All the comfort of bolognese, none of the heaviness. Earthy mushrooms and lentils create a rich, meaty texture that clings to strands of roasted spaghetti squash. It’s perfect for a Sunday pot simmer, but it also freezes like a champ.

Ingredients:

• 1 large spaghetti squash (about 3 lb), halved and seeded
• 2 tbsp olive oil, divided
• 1 yellow onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 12 oz cremini or baby bella mushrooms, finely chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1/2 cup dry red wine (optional, sub broth)
• 1 (28 oz) can crushed tomatoes
• 1 cup cooked brown or green lentils (or 1 can, drained and rinsed)
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 tsp sea salt, plus more to taste
• Black pepper to taste
• Fresh basil or parsley, chopped (for serving)
• Optional: 1/4 cup unsweetened almond milk or oat milk for silkiness

Instructions:

1. Preheat oven to 425°F (220°C). Rub squash halves with 1 tbsp oil and a pinch of salt. Place cut-side down on a sheet pan and roast 35–45 minutes until strands pull apart easily.
2. Meanwhile, heat 1 tbsp oil in a large pot. Sauté onion, carrots, and celery with a pinch of salt until soft, 7–8 minutes.
3. Add mushrooms and cook until they release moisture and brown, about 8 minutes. Stir in garlic and tomato paste; cook 1–2 minutes until fragrant.
4. Deglaze with red wine (or broth), scraping up browned bits. Add crushed tomatoes, lentils, oregano, thyme, bay leaf, and salt. Simmer 20–25 minutes, partially covered, stirring occasionally.
5. Remove bay leaf. Stir in plant milk if using; season with pepper and more salt to taste.
6. Use a fork to pull squash into spaghetti-like strands. Pile in bowls and ladle the bolognese on top.

Finish with fresh herbs and a dusting of nutritional yeast or shaved Parmesan if you eat dairy. Not into spaghetti squash? Serve over whole-grain pasta or creamy polenta. Leftovers get even better—seriously, the flavor deepens overnight.

5. Cinnamon-Baked Oats With Pears, Walnuts & Chia

Breakfast that tastes like dessert but keeps you full till lunch? Yes, please. These baked oats are lightly sweet, spiced, and studded with juicy pears and toasty walnuts. Make once and eat happy all week.

Ingredients:

• 2 cups old-fashioned rolled oats
• 2 tbsp chia seeds
• 1 tsp baking powder
• 1.5 tsp ground cinnamon
• 1/4 tsp ground cardamom (optional but lovely)
• 1/4 tsp fine sea salt
• 1 3/4 cups unsweetened almond milk (or milk of choice)
• 1/3 cup unsweetened applesauce
• 2 tbsp pure maple syrup (plus more for serving)
• 1 tsp vanilla extract
• 2 ripe pears, diced (peel on is fine)
• 1/2 cup chopped walnuts
• Optional: 1/3 cup raisins or dried cranberries

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
2. In a bowl, combine oats, chia, baking powder, cinnamon, cardamom, and salt.
3. In another bowl, whisk milk, applesauce, maple syrup, and vanilla. Pour wet into dry and stir to combine.
4. Fold in pears, walnuts, and dried fruit if using. Pour into the baking dish and level the top.
5. Bake 30–35 minutes until set and lightly golden. Cool 10 minutes before slicing.

Serve warm with a dollop of Greek yogurt and a drizzle of maple. Swap pears for apples or toss in dark chocolate chips if you’re feeling cozy-chaotic. Pro tip: refrigerate portions and reheat with a splash of milk—perfect for busy mornings.

Clean Eating, Maximum Comfort

These recipes keep the fall vibes high without weighing you down—big flavors, simple methods, feel-good ingredients. Pick one for tonight and let the oven do most of the work while your kitchen smells like pure happiness. Then do future-you a favor and double the batch—you’ll thank yourself later.