Because the summer season begins to wind down and that first crisp breeze rolls in, you recognize what meaning… fall is on its means! And whereas I’m not one to want summer season away (I actually do adore it), there’s one thing in regards to the cooler temps and comfy vibes of autumn that looks like a breath of recent air—actually.
Fall isn’t nearly pumpkin spice and vacation prep. It additionally brings a complete new lineup of hearty veggies and comforting meals that hit the spot because the climate cools down.
With the youngsters again at school (or again in our homeschool rhythm), getting right into a routine feels extra necessary than ever. And for us (and most mother and father), that is the place meal prepping is available in. Generally you’re prepping for busy weekdays, whereas different occasions you’re preparing for a protracted, cozy day at residence. However regardless of the event (or the recipe), having ready-to-go meals saves my sanity each single time.
And let’s be trustworthy, there’s nothing higher than meal prepping with what’s in season. So at the moment, I’m sharing just a few of my favourite fall meal prep concepts! These will provide help to soak within the season and profit from these scrumptious autumn elements.
8 Fall Meal Prep Concepts for Straightforward Seasonal Consuming
Pumpkin In a single day Oats
Suppose: pumpkin pie, however make it breakfast. These creamy oats absorb all the comfortable flavors—actual pumpkin purée, heat spices, and a drizzle of maple syrup. It’s a grab-and-go breakfast that tastes like fall in a jar.
They’re filling, filled with fiber, and tremendous simple to make forward. Plus, it may possibly safely keep within the fridge for as much as three days—and to me, this implies no waste! You’ll be able to eat it chilly straight from the fridge (nice for busy mornings) or heat it up if you happen to’re craving one thing additional cozy along with your espresso.
Elements
These elements are for one serving, so be happy to multiply!
- ½ cup rolled oats
- 1 tsp chia seeds (for that thick texture and a bit of omega-3 enhance)
- ½ cup milk (unsweetened almond, entire, or any milk you want)
- ⅓ cup pumpkin purée (unsweetened)
- 1 tbsp pure maple syrup (or honey)
- ½ tsp cinnamon
- ¼ tsp pumpkin pie spice
- ¼ tsp vanilla extract
- Pinch of sea salt
Non-obligatory Toppings
- Chopped pecans or walnuts
- Pumpkin seeds
- A spoonful of Greek yogurt
- Diced apples or pears
Directions
Step 1: In a mason jar or hermetic container, stir collectively the oats, chia seeds, pumpkin, milk, maple syrup, spices, vanilla, and salt.
Step 2: Combine rather well to verify the chia seeds don’t clump. You possibly can use a spoon and blend vigorously, or you need to use a handheld frother or immersion blender. Simply word that mixing will make the oats smoother, supplying you with a extra pudding-like consistency!
Step 3: Seal it up and pop it within the fridge in a single day (or for no less than 4 hours).
Step 4: Within the morning, give it stir. It ought to be thick, creamy, and naturally, textured.
Step 5: Add your favourite toppings and luxuriate in! You’ll be able to eat it chilly or heat it within the microwave with a splash of milk for that freshly baked pie really feel.
Turkey and Candy Potato Chili
This meal is fall consolation meals achieved proper—hearty, cozy, and filled with nourishing elements. The lean floor turkey retains it gentle, whereas the candy potatoes deliver simply the correct quantity of pure sweetness and creaminess. Add in smoky spices, and also you’ve bought a one-pot dinner that’s heat, filling, and filled with taste.
And a bonus? It’s a meal prep dream. The flavors get even higher the following day, after every thing has had time to mingle within the fridge.
Elements
- 1 ½ lbs floor turkey
- 2 medium candy potatoes, peeled and diced small
- 1 medium onion, diced
- 1 crimson bell pepper, diced
- 3 garlic cloves, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) fire-roasted diced tomatoes
- 1 cup corn (frozen or canned)
- 2 cups low-sodium rooster broth
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon (belief me—it really works!)
- Salt and pepper, to style
Non-obligatory Toppings:
- Sliced avocado
- Recent cilantro
- A dollop of Greek yogurt or bitter cream
- Shredded cheese
Directions
Step 1: Warmth 1 tbsp olive oil in an enormous pot or Dutch oven. Add the turkey, season with salt and pepper, and cook dinner till browned. Take away and put aside.
Step 2: Add the remainder of the olive oil to the identical pot. Then, toss within the onion, bell pepper, and garlic. Cook dinner for about 5 minutes till delicate and aromatic.
Step 3: Stir within the diced candy potatoes, chili powder, cumin, smoked paprika, and cinnamon. Allow them to cook dinner for 2-3 minutes to get up these spices.
Step 4: Return the turkey to the pot. Add the beans, tomatoes, corn, and broth. Stir every thing collectively.
Step 5: Cowl and cook dinner on medium-low for 30-40 minutes. Stir now and again, till the candy potatoes are tender and the chili has thickened up.
Step 6: Add extra salt, pepper, or chili powder if you would like a bit of extra kick.
Make-Forward Tip: Retailer within the fridge for as much as 4 days. It additionally freezes fantastically—simply thaw and reheat on a busy night time! Serve it with cornbread or over rice, and also you’ve bought a no-fuss, cozy fall meal the entire household will love.
Roasted Harvest Grain Bowls With Maple-Tahini Drizzle
This bowl is one among my favourite fall recipes—it has all the comfortable vibes. First off, you’ve bought roasted butternut squash and Brussels sprouts bringing that candy, caramelized goodness. Then you may have hearty grains for endurance, and a creamy maple-tahini dressing that pulls all of it collectively.
It tastes indulgent however is secretly filled with healthful, feel-good elements. Plus, it shops like a dream, making it excellent for meal prep lunches or simple weeknight dinners.
Elements
- 1 cup dry quinoa or farro (your name!)
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 small crimson onion, minimize into wedges
- 1 tbsp olive oil
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper, to style
Maple-Tahini Dressing
- 3 tbsp tahini
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2-3 tbsp heat water (to skinny)
- Salt and pepper, to style
Directions
Step 1: Make quinoa or farro in response to the package deal. Put aside to chill barely.
Step 2: Preheat the oven to 400°F. Toss squash, Brussels sprouts, and onion with olive oil, salt, and pepper. Unfold out on a baking sheet and roast for 25-Half-hour, flipping midway, till golden and tender.
Step 3: Whereas the veggies roast, toss chickpeas with paprika, garlic powder, salt, and a tiny drizzle of olive oil. Roast in a separate pan (or the identical one if there’s house) for 20-25 minutes till golden and a bit of crispy.
Step 4: Whisk collectively tahini, maple syrup, apple cider vinegar, heat water, salt, and pepper till easy and creamy. Add extra water if wanted to skinny every thing out.
Step 5: Scoop some grains into every bowl or container. Add roasted veggies, chickpeas, and your favourite toppings. Drizzle with that dreamy dressing proper earlier than serving.
Make-Forward Tip: Retailer every thing individually within the fridge. Once you’re able to eat, heat the grains and veggies, then toss these along with the dressing. You possibly can even add recent greens if you happen to’d like!
And for extra hearty meals like this one, take a look at: “My Favourite Each day Harvest Meals.”
Sheet Pan Rosemary Rooster with Root Veggies
This sheet pan rosemary rooster recipe is a type of meals that makes your entire kitchen odor like fall. Juicy rooster thighs roast proper alongside hearty root veggies—carrots, parsnips, and potatoes—all tossed in olive oil, garlic, and recent rosemary.
The veggies caramelize fantastically whereas the rooster will get that excellent golden, crispy pores and skin. It’s rustic, cozy, and comforting. Kinda like a Sunday roast… however extra weeknight-friendly.
And because it’s all made on one sheet pan, cleanup is a breeze.
Elements
- 4 bone-in, skin-on rooster thighs (or breasts if you happen to desire)
- 2 medium carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 small potatoes (Yukon Gold or candy potatoes), cubed
- 1 small crimson onion, minimize into wedges
- 3 garlic cloves, minced
- 2-3 sprigs recent rosemary (or 1 tsp dried)
- 2 tbsp olive oil
- Juice of ½ lemon
- Salt and black pepper
- Non-obligatory: drizzle of balsamic glaze on the finish
Directions
Step 1: Set the oven to 425°F and line a sheet pan with parchment paper for straightforward cleanup.
Step 2: In an enormous bowl, toss in carrots, parsnips, potatoes, and onion. Then, add in 1 tbsp olive oil, the garlic, half the rosemary, salt, and pepper. Unfold every thing evenly on a pan.
Step 3: Pat the rooster dry (this helps get it crispy). Rub it with the remaining olive oil, lemon juice, rosemary, salt, and pepper. Nestle the rooster items proper into the veggies.
Step 4: Bake for 35-40 minutes, flipping the veggies midway by. You’ll comprehend it’s achieved when the rooster hits an inside temperature of 165°F and the veggies are golden and tender.
Step 5: Non-obligatory however scrumptious: drizzle with a bit of balsamic glaze or squeeze recent lemon excessive proper earlier than serving.
Make-Forward Tip: You’ll be able to chop all of the veggies and season the rooster as much as 24 hours upfront. Simply retailer every thing in separate containers within the fridge. Once you’re able to cook dinner, unfold all of it on the sheet pan and pop it within the oven. It additionally makes wonderful lunch bowls the following day, simply reheat and luxuriate in!
Savory Candy Potato and Kale Egg Muffins
These little egg muffins are like mini frittatas in grab-and-go type—and I’m an enormous fan. They’re filled with a comfortable fall taste, because of the candy potato and kale.
The candy potatoes add a delicate, barely candy base. The kale brings that hearty, earthy chunk. And the eggs? They maintain all of it collectively in fluffy, protein-packed bites you possibly can reheat in seconds.
Excellent for meal prep, busy mornings, and even tossing in a lunchbox.
Elements
(Makes 12 muffins / about 6 servings)
- 8 giant eggs
- 1 medium candy potato, peeled and diced small (about 1 ½ cups)
- 1 cup kale, chopped (take away these stems!)
- ½ cup onion, finely diced
- ½ cup shredded cheese (non-obligatory—cheddar or feta are each nice)
- 2 tbsp milk (any variety works)
- 1 tsp smoked paprika
- Salt and pepper, to style
Directions
Step 1: Preheat the oven to 375°F. Grease or line a 12-cup muffin tin.
Step 2: Warmth 1 tbsp olive oil in a skillet. Then, add diced candy potatoes and a pinch of salt. Sauté for 8-10 minutes, or till tender, and put aside.
Step 3: In the identical skillet, add yet another tablespoon of olive oil. Sauté the onion for about 3 minutes, after which add kale. Cool till wilted, then take away from warmth.
Step 4: In a big bowl, whisk eggs, milk, smoked paprika, salt, and pepper. Stir in cheese if you happen to’re utilizing it.
Step 5: Divide the veggie combination evenly into the muffin cups. Pour the egg combination on prime, filling every cup about ¾ full.
Step 6: Bake for 18-20 minutes. Or, relying in your range, you possibly can cook dinner till the eggs are set and the tops are simply golden.
Step 7: Allow them to cool fully earlier than storing.
Make-Forward Tip: Preserve them within the fridge for as much as 5 days or freeze for as much as 2 months. I prefer to pop one or two within the microwave for 30 seconds within the morning.
Curried Butternut Squash Soup
This soup is every thing I would like on a cold fall night—easy, comforting, and filled with heat, cozy taste. The roasted butternut squash brings a pure sweetness that pairs completely with the mild warmth of curry and ginger.
And the coconut milk? It makes every thing creamy with out feeling heavy. Though this meal feels a bit of fancy, it’s secretly easy and so nourishing. Plus, it reheats like a dream, so it’s excellent for meal prep or freezing a batch for later.
Elements
- 1 giant butternut squash (about 3 lbs), peeled, seeded, and cubed
- 1 medium onion, diced
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- 1 tbsp recent ginger, grated (or 1 tsp floor)
- 1 tbsp olive or coconut oil
- 1 tbsp curry powder (delicate or medium—your name!)
- 1 tsp floor cumin
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) coconut milk (full-fat for creamier texture or gentle if you happen to desire)
- Juice of ½ lime (non-obligatory, however brightens the flavour)
- Salt and pepper, to style
Directions
Step 1: Toss the cubed squash with a bit of olive oil, salt, and pepper. Roast at 400°F for 25-Half-hour till golden and caramelized. (Brief on time? Skip the roasting and simmer it straight within the pot—it’s nonetheless delish.)
Step 2: Warmth the oil in a big pot. Then, add the onion and carrots and cook dinner for about 5 minutes, till delicate. Stir within the garlic, ginger, curry powder, and cumin. Cook dinner for an additional minute or two, simply till every thing smells wonderful.
Step 3: Add the roasted (or uncooked) squash and pour within the broth. Deliver to a boil, then decrease the warmth and simmer for about 20 minutes, till the squash is fork-tender.
Step 4: Use an immersion blender proper within the pot. Or you may rigorously mix in batches in an everyday blender till every thing is silky easy.
Step 5: Stir within the coconut milk and lime juice (if utilizing). Season with salt and pepper to style, then heat by.
Step 6: Ladle into bowls and prime along with your favorites. Pumpkin seeds for crunch, cilantro for freshness, or a swirl of coconut milk to make it fairly.
Make-Forward Tip: This soup freezes rather well. I really like doubling the recipe and stashing half within the freezer for a straightforward dinner later. Simply defrost in a single day within the fridge and heat on the range.
Lentil and Veggie Shepherd’s Pie
This veggie-packed casserole is cozy consolation meals at its finest. It swaps the meat for hearty lentils and will get topped with the creamiest mashed candy potatoes. The filling is heat and herby, filled with tender veggies and savory taste. And, on the identical time, the candy potato provides simply the precise contact of pure sweetness.
It’s the sort of plant-based dinner that’s each filling and feel-good—one thing you’ll truly need to reheat for lunch the following day.
Elements
- 1 cup dry inexperienced or brown lentils (rinsed)
- 2 ½ cups vegetable broth
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp smoked paprika (non-obligatory, however so good)
- Salt and pepper, to style
For the candy potato topping:
- 3 medium candy potatoes, peeled and cubed
- 2 tbsp olive oil or butter
- ¼ cup milk (dairy or plant-based)
- Salt and pepper, to style
Directions
Step 1: Add lentils and broth to a medium pot. Deliver to a boil, then cut back the warmth and simmer for about 25 minutes. You need them to be tender, not mushy. Drain any additional liquid if wanted and put aside.
Step 2: In a big skillet, warmth olive oil over medium warmth. Add onion, carrots, celery, and mushrooms. Cook dinner for 7-8 minutes till delicate, after which stir in garlic, tomato paste, thyme, rosemary, and smoked paprika (if utilizing). Cook dinner for an additional 2 minutes till every thing smells wonderful.
Step 3: Stir within the cooked lentils, soy sauce, salt, and pepper. Let it simmer for a couple of minutes to thicken barely, then take away from warmth.
Step 4: Boil candy potato cubes in a big pot of salted water till fork-tender (about quarter-hour). Drain and mash with olive oil or butter, milk, salt, and pepper till easy and creamy.
Step 5: Unfold the lentil-veggie combination evenly in a 9×13’’ baking dish. Spoon the mashed potatoes excessive and unfold with the again of a spoon. Or, if you happen to’re up for it, make cute ridges along with your fork!
Step 6: Pop it within the oven at 375°F for 20-25 minutes, till the highest will get frivolously golden.
Step 7: Let it cool earlier than storing. This casserole retains completely within the fridge for 4-5 days and reheats simply.
Make-Forward Tip: You’ll be able to prep every thing forward of time and simply bake it on the night time you want it. Or, you may freeze it unbaked. Simply let it thaw within the fridge in a single day and add 5-10 additional minutes to the bake time. Excellent for busy weeknights or once you’re feeding a crowd.
Fall Harvest Salad
This cozy bowl presents every thing you need in a fall meal—roasted veggies, candy apples, and hearty grains. On prime of that, it makes the right make-ahead lunch or dinner facet. It’s wholesome, filling, and so easy to toss collectively, particularly if you happen to’re already roasting or meal prepping for the week.
And if you happen to’re questioning the place the lettuce is on this fall “salad,” don’t fear—I didn’t neglect it! I truly skip the leafy greens for meal prep salads as a result of heartier elements maintain up higher within the fridge. No soggy bites right here, simply plenty of crunch and taste each time you dig in.
Elements
- 1 cup farro (or quinoa if you happen to want it gluten-free)
- 2 cups butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 medium apple, diced (Honeycrisp or Pink Woman works nice)
- ½ cup dried cranberries
- ½ cup toasted pecans or walnuts
- ½ cup goat cheese or feta (non-obligatory, however so good)
- Olive oil, salt, pepper
Dressing
- 3 tbsp olive oil
- 1 ½ tsp apple cider vinegar
- 1 tbsp maple syrup or honey
- 1 tsp Dijon mustard
- Salt & pepper, to style
Directions
Step 1: Cook dinner your farro (or quinoa) in response to the package deal instructions. As soon as it’s achieved, let it cool when you prep the remainder.
Step 2: Toss the butternut squash and Brussels sprouts in a bit of olive oil, salt, and pepper. Unfold them out on a sheet pan and roast at 400°F for 20-25 minutes, till they’re golden and tender.
Step 3: In an enormous bowl, mix your cooked grain, roasted veggies, diced apple, cranberries, and toasted nuts. Crumble within the goat cheese or feta if you happen to’re utilizing it.
Step 4: In a small jar or bowl, combine collectively the olive oil, apple cider vinegar, maple syrup (or honey), Dijon, and a pinch of salt and pepper. Shake or stir properly.
Step 5: Preserve the salad in an hermetic container within the fridge, and retailer the dressing individually in a small jar. Simply toss every thing collectively once you’re able to eat so it stays recent and vibrant!
The best way to Meal Prep within the Fall
Select fall-friendly elements that retailer properly.
When most individuals take into consideration in-season fruits and veggies, their thoughts jumps straight to summer season. However fall? It brings a lot goodness to the desk. Suppose butternut squash, candy potatoes, apples, carrots, kale, pears, and Brussels sprouts—simply to call just a few.
And sure, these seasonal staples are each scrumptious and tremendous cozy. However, on prime of that, they’re additionally loaded with vitamins that our our bodies crave this time of 12 months. Constructing your fall meal prep round them is a straightforward approach to eat with the seasons and enhance your loved ones’s vitamin with out even attempting. And, if you happen to’re like us and have a house backyard, it’s a good way to place that development to make use of!
Wish to begin a backyard however really feel intimated by the concept (or dedication)? Take a look at my publish, “I began a Backyard,” after which head over to “The best way to Dehydrate Herbs at House.”
Batch-cook your staple elements.
I prefer to put aside in the future every week to batch cook dinner just a few staples I do know we’ll use repeatedly. Suppose massive trays of roasted veggies, a pot of quinoa, farro, or rice, just a few rooster breasts or salmon fillets, and possibly a hearty soup or stew to spherical all of it out. It’s a bit of effort up entrance that saves a lot time (and stress) afterward.
If rice is in your pep checklist, don’t neglect to peek at my publish on The best way to Retailer Leftover Rice. It’s filled with fast security suggestions to verify your rice stays recent and protected.
Retailer meal prep correctly within the fridge.
The way you retailer your meal prep makes an enormous distinction! I like utilizing clear glass containers so I can see what’s within the fridge at a look. For issues like in a single day oats, layered salads, or soups, mason jars work completely.
A fast reminder: Roasted veggies normally keep recent for 3-4 days within the fridge. Soups and stews can final a bit longer—as much as 5 or 6 days. And if you happen to’re not planning to eat one thing quickly, simply pop it within the freezer (I take advantage of these for every thing). Most meal prep dishes freeze properly for a few months!
Embrace the flavors of fall and save time with these seasonal meal prep concepts!
Preserving everybody full and joyful can really feel like a juggling act, particularly once you’ve bought 1,000,000 different issues in your plate. However that’s the place the magic of meal prep is available in! It’s really a game-changer. And once you construct your meals round seasonal elements, it saves time and brings these cozy fall flavors to mealtime.
Because the temperatures begin to dip and routines settle in, it’s the right time to start out planning your fall meal prep. So, what higher time to present just a few of the recipes above a strive? I’ve a sense they’ll grow to be fast favorites.
And if you happen to’re searching for extra inspiration, take a look at another meal prep concepts under:
