3 Paleo & Vegan Friendly Fall Dishes


Read: 3 Paleo & Vegan Friendly Fall Dishes

Real talk. The holidays come. Parties happen. And, the food is loaded with gut-bomb ingredients that can leave us feeling tired and sluggish.

So, what’s a guy or gal to do? How can you enjoy the amazing flavors of fall while still fueling your body with the healthy diet that will sustain you?

We have you covered. These healthy paleo- and vegan-friendly fall dishes offer all the indulgence without any of the gut bomb. Let’s get started.

Fall Sweet Potato and Beet Bowl

  • 2 medium sweet potatoes, cubed
  • ¼ cup + 3 TBS olive oil
  • Salt and pepper to taste
  • 1 red onion, chopped
  • 1 medium yellow beet, peeled and cubed
  • 1 medium red beet, peeled and cubed
  • 1 cup quinoa, cooked as directed
  • ¼ cup apple cider vinegar
  • 2 cups kale, chopped
  • ¼ cup pumpkin seeds

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Toss cubed sweet potatoes with 2 TBS olive oil and salt and pepper to taste. Bake for 30 minutes, tossing halfway through, until tender. Remove from oven and set aside.

Heat 1 TBS olive oil in a medium skillet. Add onion and season with salt and pepper. Sauté until tender. Remove from heat and set aside.

Place yellow beet in a small saucepan. Cover with water. Simmer for 15 – 20 minutes, until it is fork tender. Using a slotted spoon, remove from pan. Allow to cool and then cut beet into bite-size pieces.

Place red beet in the same small saucepan. Add additional water if needed to cover. Simmer for 15 – 20 minutes, until it is fork tender. Remove from pan. Allow to cool and then cut beet into bite-size pieces.

In a small glass, combine ¼ cup olive oil, ¼ cider vinegar and salt and pepper to taste. Whisk until fully combined. Toss kale with vinegar mixture until leaves are fully coated.

Evenly divide kale between four bowls. Evenly divide sweet potatoes, beets, onions, and quinoa. Top with pumpkin seeds and serve immediately.

Stuffed Acorn Squash

  • 2 acorn squash
  • 3 TBS olive oil
  • Salt and pepper to taste
  • ½ cup dried cranberries
  • 1 red onion, chopped
  • 1 jalapeno, chopped
  • 1 cup quinoa, cooked as directed

Preheat oven to 350 degrees. Cut both acorn squash in half, cutting through the stems. Remove the innards and reserve the seeds. Spray a cookie sheet with cooking spray. Place squash flesh side down on a cookie sheet. Bake for 1 hour or until tender.

When squash is cool enough to handle, carefully scrape a layer of flesh from each half and place it in a medium-size bowl. Mash while warm.

While squash is baking, rinse seeds, removing any flesh that remains. Line a second cookie with parchment paper. Toss seeds with 1 TBS olive oil and salt and pepper to taste. Bake at 350 degrees for 25 minutes, or until seeds brown. Remove from oven and set aside.

Fill a small bowl with boiling water. Add dried cranberries and allow to rehydrate for 15 minutes. Strain water and add to mashed squash.

Heat remaining 2 TBS olive oil in a pan. Add onion and jalapeno. Sauté until tender. Add to mashed squash mixture along with quinoa. Stir to combine.

Stuff hollowed squash shells with mixture. Top with seeds. Bake at 350 degrees for 20 minutes. Serve warm.

“Pumpkin Ice Cream”

  • 1 cup pumpkin puree, frozen
  • 1 extra ripe banana, frozen
  • ½ cup coconut milk
  • 1 tsp pumpkin pie spice

Add all four ingredients to a blender. Puree until smooth. Serve immediately.

Next Steps

Ready to learn more about how to create a healthy and sustainable diet? Schedule a consultation with one of our integrative naturopathic doctors.

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