Our Favorite Fall Harvest Bowl Recipe with Plant-based Ingredients

Celebrate the flavors of fall with this harvest bowl a hearty mix of roasted chickpeas, caramelized sweet potatoes, crisp apple, and nutty wild rice, all tossed with massaged kale and a tangy balsamic dressing. It’s wholesome, colorful, and perfect for meal prep or a quick, nourishing dinner after a busy day.

Portobello Mushroom Stir-Fry

The portobello mushroom is often used as a meatless alternative to a burger because it has a “meaty” umami flavor and a chewy texture. In this stir-fry, it’s more like slivered steak, and it’s seared and then coated with a maple sauce for a subtle sweetness.

Sheet Pan Cod with Sweet Potatoes and Olives

This sheet pan meal is a great way to roast vegetables and fish in one pan, eliminating extra pots to wash. Sweet potatoes take a savory turn when mixed with juicy Kalamata olives and artichoke hearts and create a bed for quick-cooking cod fillets.

Green Enchilada Pie

Layered like lasagna, this enchilada casserole is easy and delicious. Great with a side of rice and a dollop of guacamole.

Chili Lime Shrimp

These easy, spicy shrimp are delicious served with rice, corn on the cob or a black bean salad.

How to Make Fermented Red Cabbage Sauerkraut

Cultured cabbage, aka sauerkraut, not only tastes great, is a probiotic-rich food that’s good for your gut. Eat a little every day to help keep your immune system in fine shape.

Gluten-Free Raspberry Chocolate Chunk Cookie

Give people a luscious treat that’s so good everyone will want a piece. This easy gluten-free raspberry chocolate chunk cookie recipe is baked in a pie pan, for a slightly gooey cookie that you slice into wedges or simply spoon onto plates.

Cocoa Protein Muffins

Try this protein-packed chocolate muffin to keep you fueled and full. Make them with almond flour and your choice of protein powder.