Healthy Fall Recipes

The Sugar and Spice Rub makes extra. So another time, use it to season pork tenderloin or lean burgers before broiling or grilling.

The pastry for this rustic tart features gets a nutty flavor from fiber-rich oat flour and flaxseed meal. Pecans top it off.

Forget the marble-size meatballs you find in many versions of this soup. In this easy recipe, they're full-size, full-flavored and plenty filling.

Fresh herbs, onion and bacon sauté alongside Brussels sprouts in this easy vegetable side dish recipe. This savory dish is delicious in the fall and winter months, when Brussels sprouts are in season. If you can find them still attached to the stalk, don't be intimidated--buy them, as they're likely more fresh. Recipe adapted from The Art of Simple Food by Alice Waters.

This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.

Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.

This rich, yet healthy, white chicken chili comes together in a flash thanks to quick-cooking chicken thighs and canned white beans. Mashing some of the beans acts as a fast thickener when your soups don't have a long time to simmer. Cream cheese adds the final bit of richness and a hint of sweet tang.

This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.

This easy sheet-pan recipe brings together many fall favorites into a hearty dinner.

This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.

This protein-loaded chicken and sweet potato casserole dish is made with multicolored quinoa, a blend of white, red and black varieties, but any color will work.

This easy grain bowl has so much to love--sweet potatoes, protein-packed chickpeas, creamy avocado and homemade tahini dressing. Make the full recipe on the weekend and pack into individual serving containers for ready-to-go lunches for work all week.