38 Healthy Fall Recipes Under 500 Calories (That Still Taste Delish)

These stuffed ’shrooms look fancy and taste decadent, but they’re so easy to make (not to mention super healthy and filling, too).

Vegetable soup on its own is delicious but not all that substantial. Adding quinoa is an easy way to make it more filling (and add a bunch ofprotein).

Welcome tocomfort foodheaven, where the meals are satisfying yet light (and packed with Fontina, Gruyère and Parm).

Thanks to a spiced yogurt marinade, these veggie bowls taste like they cooked for hours. (In reality, it’s more like 40 minutes.)

The fresh, herby chermoula (a North African sauce) brightens up the entire dish.

Corn and clam chowder can step aside. We havingsweet potatotonight.

When you don’t feel like cooking but still need to eat something nutritious, this gorgeoussheet trayhas your back. Everything melts together in the oven while you sit back and relax.

Puréedsoupsare a go-to when we want to eat healthy and feel indulgent—they’re filling and creamy while still feeling light, just like this spicy number.

You don’t have to be veganorketoto enjoy this warming curry. It’s packed with scallion, coconut milk and cilantro for maximum flavor.

Caramelized roasted vegetables meet satisfying lentils and cashew cream in this richcasserole. To make it gluten-free, omit the topping and garnish with toasted pine nuts instead.

Never hadBrussels sproutsin a stir-fry before? You’re in for a treat.

Swappingground turkeyfor the usual beef keeps things light and lean, while avocado adds creaminess. Oh, and it’s ready in an hour—that’s important.

It’s as healthy as it is convenient, plus there are hardly any dishes to clean afterward. Basically, it’s the perfect weeknight dinner.

In a room ofgrain bowls, be a farro salad with homemade avocado dressing.

扁豆是赢家当谈到健康,坐isfying meals. They’repacked with proteinbut won’t weigh you down, and go with everything from salad to soup.

Gnocchi, but make it really good for you. (We’ll take seconds, please and thanks.)

Mmm, rich, caramelized onion broth and a cheesy crouton topping? We’ve found our favorite fall soup.

These have Saturday football (and Sunday meal prep) written all over them.

Proof that a veggie-based soup can be just as hearty and soul-warming as any meaty one. The secret is freekeh, an heirloom grain that’s rich in protein.

The key to crispy taters is all in the sheet pan.Skip the usual aluminum liningso all the moisture evaporates evenly. (But don’t skip the three-ingredient yogurt sauce.)

We adore meatballs in all forms, so why should they be limited to appetizers and spaghetti? These are quick-cooking and require minimal cleanup.

This is obvi the bowl of our wildest dreams because—hello—cauliflower, but it’s also super healthy and ready in about 30 minutes.

Use any type of sausage (kielbasa, chorizo and Italian are all great choices), and switch up the greens to customize this bowl.

Psst: This onefreezesreally well, so make a double batch and thank yourself on a lazy night in three months.

It’s hard to believe something so creamy can be so low-cal. We’re in heaven.

Risotto is the ultimate comfort food, even when unadorned. Butbutternut squashadds flavor, sweetness and richness without a ton of calories.

In our humble opinion, baking meatballs is superior to frying them. Easy cleanup, tender meatballs and less oil? Check, check and check.

This dish is extremely cozy and extremely hands-off. Most of the work is done in the oven—huzzah!

With all the rich food that the colder months bring, it’s nice to have a bright and refreshing salad to remind us what fresh produce tastes like.

Don’t skip the step ofpressing the tofu. It’s crucial to get a gorgeously browned, crisp exterior.

Number one on our list of comfort foods?Chicken soup. This version wins bonus points for flavor, ease and versatility. (Go ahead, add noodles if you please.)

Is it just us, or iscanned pumpkina miracle ingredient?

We’re suckers for anything withsquash…andhalloumi. This dish happens to have both.

It’s worth seeking out red lentils for this recipe, since other colors would make the soup look muddy. They’re also quick-cooking, and who doesn’t want that?

Trust us, you won’t even miss the flaky biscuit crust.

Oh hi, one-ingredient dressing. We see you and we respect you.

The season has so much to offer when it comes to fresh produce, so why not toss it all in one beautiful salad?

It’sdairy-free, vegan-optional and ready to eat in 30 minutes—more time to cozy up on the couch with good book (or ascary movie).