23 Delicious Fall Vegetarian Paleo Recipes You’ll Love

Fall is the perfect season to embrace the natural flavors of the harvest. With cooler weather and cozy evenings, hearty and nutrient-packed meals become a priority.

If you follow a vegetarian paleo lifestyle, finding recipes that satisfy both your dietary needs and the season’s bounty can feel challenging—but it doesn’t have to be!

From roasted vegetables and warming soups to creative squash and cauliflower dishes, fall offers an abundance of ingredients perfect for paleo-friendly vegetarian meals.

In this article, we’ve curated 23 fall vegetarian paleo recipes that are not only delicious but also easy to prepare, colorful, and packed with seasonal nutrients.

23 Delicious Fall Vegetarian Paleo Recipes You’ll Love

Eating seasonally doesn’t mean compromising on taste or nutrition.

These 23 fall vegetarian paleo recipes make the most of autumn produce while keeping meals wholesome, easy, and delicious.

Whether you’re craving a warm soup, a hearty skillet dish, or a colorful roasted vegetable side, these recipes provide inspiration for a vibrant, nutrient-packed fall menu.

Embrace the season, savor the flavors, and enjoy the simplicity of paleo vegetarian cooking this autumn.

Autumn Harvest Stuffed Squash

This Autumn Harvest Stuffed Squash is a comforting and colorful fall dish, perfect for a cozy dinner.

Sweet acorn squash is roasted to perfection and filled with a hearty mix of cauliflower rice, mushrooms, cranberries, pecans, and warming fall spices.

It’s naturally paleo, vegetarian, and brimming with seasonal flavors.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, diced
• 1 ½ cups cauliflower rice
• ½ cup dried cranberries (unsweetened)
• ¼ cup chopped pecans
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon fresh thyme leaves
• 2 tablespoons coconut aminos

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Brush the cut sides of the acorn squash with 1 tablespoon olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 25–30 minutes, until tender.
3. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Sauté onion and garlic for 3–4 minutes until fragrant.
4. Add the mushrooms and cook until soft, about 5 minutes. Stir in cauliflower rice and cook for another 5 minutes until lightly tender.
5. Mix in cranberries, pecans, cinnamon, nutmeg, thyme, and coconut aminos. Adjust salt and pepper to taste.
6. Remove squash from the oven and flip cut side up. Fill each half with the cauliflower rice mixture. Return to the oven and bake for an additional 10 minutes.

This stuffed squash is a warm, nutrient-packed fall dish that’s as beautiful as it is flavorful.

Perfect for holiday dinners or weeknight meals, it’s a hearty, paleo-friendly vegetarian option.

Pumpkin Sage Soup

Pumpkin Sage Soup is a velvety, nutrient-dense fall favorite.

Made with roasted pumpkin, fresh sage, coconut milk, and a touch of warming spices, it’s a comforting bowl that’s entirely paleo and vegetarian.

Ingredients:

• 1 medium sugar pumpkin (about 3–4 lbs), peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon smoked paprika
• ¼ teaspoon ground ginger
• 1 cup full-fat coconut milk
• 2 tablespoons fresh sage, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic for 5 minutes until translucent.
3. Add roasted pumpkin, vegetable broth, cinnamon, nutmeg, paprika, and ginger. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
4. Use an immersion blender to purée the soup until smooth. Stir in coconut milk and fresh sage. Heat gently for 5 more minutes. Adjust salt and pepper as needed.
5. Serve hot, garnished with a sprinkle of fresh sage.

Rich, creamy, and fragrant, this pumpkin sage soup is an elegant yet simple paleo-friendly meal.

It’s perfect for chilly fall evenings or a starter for a festive dinner.

Sweet Potato and Kale Hash

This Sweet Potato and Kale Hash is a hearty, savory breakfast or dinner option for fall.

Sweet potatoes, caramelized onions, and garlic are combined with nutrient-packed kale and warming spices.

It’s a versatile paleo-friendly vegetarian dish that’s both filling and flavorful.

Ingredients:

• 2 large sweet potatoes, peeled and diced into ½-inch cubes
• 2 tablespoons avocado oil
• Salt and black pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chopped kale, stems removed
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (optional)
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley (optional)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add sweet potatoes, season with salt and pepper, and cook for 10–12 minutes, stirring occasionally until tender and lightly browned.
2. In a separate skillet, heat remaining oil and sauté onions and garlic for 3–4 minutes until fragrant and translucent.
3. Add kale, smoked paprika, cumin, and cayenne (if using). Cook until kale is wilted and tender, about 5 minutes.
4. Combine the sweet potatoes with the kale mixture in the large skillet. Stir in lemon juice and adjust seasoning with salt and pepper.
5. Cook together for another 2 minutes, allowing flavors to blend. Garnish with fresh parsley before serving.

This sweet potato and kale hash is a satisfying, nutrient-dense dish that embodies the flavors of fall.

It’s perfect for breakfast, brunch, or a light dinner, and keeps well for meal prep.

Butternut Squash and Apple Curry

This Butternut Squash and Apple Curry is a fragrant, warming fall dish perfect for chilly evenings.

Sweet butternut squash and crisp apples are simmered with coconut milk and aromatic spices, creating a comforting, paleo-friendly vegetarian meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 apple, peeled and diced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• ¼ teaspoon cayenne pepper (optional)
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant.
2. Stir in turmeric, cumin, coriander, cinnamon, and cayenne. Cook for 1 minute to toast the spices.
3. Add butternut squash, apple, coconut milk, and vegetable broth. Bring to a gentle simmer.
4. Cover and cook for 20–25 minutes, until squash is tender and curry has thickened. Stir occasionally.
5. Season with salt and pepper, garnish with fresh cilantro, and serve hot.

This curry is a flavorful celebration of fall produce.

Sweet, savory, and warmly spiced, it’s perfect served over cauliflower rice for a satisfying paleo-friendly meal.

Roasted Brussels Sprouts with Pomegranate and Walnuts

A colorful, nutrient-packed side dish, Roasted Brussels Sprouts with Pomegranate and Walnuts combines caramelized vegetables with sweet-tart pomegranate seeds and crunchy toasted walnuts.

It’s a simple yet elegant fall dish that’s both vegetarian and paleo.

Ingredients:

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• ½ teaspoon smoked paprika
• ½ cup pomegranate seeds
• ¼ cup walnuts, toasted and chopped
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet.
2. Roast for 20–25 minutes, stirring halfway through, until edges are caramelized and sprouts are tender.
3. Remove from oven and drizzle with balsamic vinegar. Sprinkle with pomegranate seeds and toasted walnuts.
4. Toss gently to combine and serve warm.

This roasted Brussels sprouts dish is a perfect mix of sweet, savory, and crunchy textures.

Ideal for fall dinners or holiday feasts, it’s a simple paleo-friendly vegetarian side that shines on any table.

Spaghetti Squash with Roasted Garlic and Spinach

Spaghetti Squash with Roasted Garlic and Spinach is a light yet satisfying fall dinner.

Roasted spaghetti squash strands are tossed with garlic, olive oil, and fresh spinach for a naturally paleo, vegetarian meal packed with flavor.

Ingredients:

• 1 medium spaghetti squash
• 3 tablespoons olive oil, divided
• Salt and black pepper, to taste
• 6 cloves garlic, thinly sliced
• 4 cups fresh spinach
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons toasted pine nuts (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise, scoop out seeds, and brush cut sides with 1 tablespoon olive oil. Season with salt and pepper.
2. Place cut side down on a baking sheet and roast for 30–35 minutes until tender.
3. While squash roasts, heat remaining olive oil in a skillet over medium heat. Sauté garlic until golden and fragrant, about 2–3 minutes. Add spinach and cook until wilted. Season with salt, pepper, and red pepper flakes if using.
4. Scrape spaghetti squash strands into a large bowl and toss with garlic-spinach mixture. Top with toasted pine nuts and fresh parsley.
5. Serve warm as a main dish or side.

This simple yet flavorful dish highlights the natural sweetness of spaghetti squash and the savory depth of roasted garlic.

It’s a light, nourishing, paleo-friendly vegetarian meal perfect for autumn.

Cauliflower “Mashed Potatoes” with Roasted Garlic

This creamy Cauliflower “Mashed Potatoes” dish is a paleo-friendly fall comfort food.

Roasted garlic adds rich flavor to tender cauliflower, creating a smooth, indulgent side that pairs beautifully with roasted vegetables or a main dish.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 tablespoons coconut cream (optional, for extra creaminess)
• Fresh chives, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets and garlic cloves with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly golden.
2. Transfer roasted cauliflower and garlic to a food processor. Blend until smooth, adding coconut cream if desired.
3. Adjust seasoning with salt and pepper. Serve warm, garnished with chopped chives.

This paleo-friendly “mashed potato” alternative is creamy, flavorful, and comforting.

It’s perfect for fall dinners or holiday spreads, offering indulgence without grains or dairy.

Autumn Root Vegetable Sheet Pan

A simple, colorful, and nutrient-packed dish, this Autumn Root Vegetable Sheet Pan brings together carrots, parsnips, sweet potatoes, and beets roasted to perfection with fresh herbs.

Ingredients:

• 2 large carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 large sweet potato, peeled and diced
• 1 small beet, peeled and diced
• 3 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste
• 2 tablespoons balsamic glaze (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Toss all vegetables with olive oil, herbs, salt, and pepper.
2. Spread evenly on a baking sheet in a single layer. Roast for 30–35 minutes, stirring halfway through, until vegetables are tender and caramelized.
3. Drizzle with balsamic glaze if desired before serving.

This sheet pan of roasted root vegetables captures the essence of fall.

Easy, colorful, and nutrient-rich, it’s an effortless paleo-friendly vegetarian side dish.

Apple Cider Braised Cabbage

Apple Cider Braised Cabbage is a savory-sweet fall side dish.

Tender cabbage is simmered in apple cider with warming spices, creating a vibrant, flavorful, and paleo-friendly addition to any meal.

Ingredients:

• 1 medium green cabbage, thinly sliced
• 2 tablespoons coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup apple cider
• ½ teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 tablespoon fresh apple cider vinegar

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Sauté onion and garlic for 3–4 minutes until soft.
2. Add cabbage, apple cider, and cinnamon. Cover and simmer for 15–20 minutes, stirring occasionally, until cabbage is tender.
3. Stir in apple cider vinegar and season with salt and pepper before serving.

This braised cabbage is subtly sweet, tangy, and aromatic, making it an ideal paleo-friendly fall side dish to accompany roasted or grilled meals.

Roasted Carrot and Tahini Salad

A flavorful fall salad, Roasted Carrot and Tahini Salad combines caramelized roasted carrots with a creamy, nutty tahini dressing and fresh herbs. It’s a light yet satisfying paleo vegetarian dish.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup (optional, paleo-approved)
• 2 tablespoons water, to thin dressing
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust consistency with more water if needed.
3. Toss roasted carrots with tahini dressing and garnish with chopped parsley.

This roasted carrot salad is vibrant, creamy, and full of fall flavor.

It works well as a side dish or light lunch, offering a nutrient-rich, paleo-friendly option.

Spiced Pumpkin and Cauliflower Stir-Fry

A quick and savory fall stir-fry, Spiced Pumpkin and Cauliflower Stir-Fry pairs tender pumpkin with cauliflower and aromatic spices for a paleo-friendly vegetarian dinner.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 2 cups cauliflower florets
• 2 tablespoons coconut oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Sauté onion and garlic until fragrant.
2. Add pumpkin and cauliflower and cook for 8–10 minutes until tender-crisp.
3. Stir in cumin, coriander, paprika, salt, and pepper. Cook for another 2–3 minutes to blend flavors.
4. Garnish with fresh cilantro before serving.

This stir-fry is a warm, comforting, and nutrient-dense fall dish.

Quick to prepare, it’s a versatile paleo-friendly vegetarian option for weeknight dinners.

Butternut Squash and Spinach Frittata (Paleo Version)

A protein-packed fall breakfast or brunch option, this Butternut Squash and Spinach Frittata uses whole eggs, roasted squash, and fresh spinach for a paleo-friendly, vegetarian-friendly meal.

Ingredients:

• 6 large eggs
• 1 small butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cups fresh spinach
• Salt and black pepper, to taste
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat oven to 375°F (190°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes until tender.
2. In an oven-safe skillet, heat remaining olive oil and sauté onion for 3–4 minutes until soft. Add spinach and cook until wilted.
3. In a bowl, whisk eggs with salt, pepper, and thyme. Stir in roasted squash. Pour mixture into skillet over spinach and onion.
4. Bake in oven for 15–20 minutes, until eggs are set. Slice and serve warm.

This frittata is hearty, colorful, and perfect for a fall brunch or breakfast.

It’s paleo-friendly, packed with nutrients, and easy to prepare for a wholesome meal.

Roasted Acorn Squash with Sage and Pine Nuts

This Roasted Acorn Squash with Sage and Pine Nuts is a simple yet elegant fall side dish.

Sweet, caramelized squash is enhanced with the earthy flavor of fresh sage and the crunch of toasted pine nuts, making it a paleo-friendly vegetarian delight.

Ingredients:

• 2 acorn squash, halved and seeded
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 2 tablespoons fresh sage, chopped
• ¼ cup pine nuts, toasted
• 1 tablespoon maple syrup (optional, paleo-approved)

Instructions:

1. Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 25–30 minutes.
2. Flip squash cut side up and drizzle with maple syrup (if using). Roast for an additional 10 minutes.
3. Sprinkle with chopped sage and toasted pine nuts before serving.

This dish is a perfect combination of sweet and savory flavors with a satisfying crunch.

It’s a beautiful fall side that’s naturally paleo and vegetarian.

Butternut Squash and Kale Skillet

A hearty and nutritious one-pan meal, this Butternut Squash and Kale Skillet combines sweet roasted squash with sautéed kale and onions for a flavorful fall dish.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 tablespoons avocado oil
• Salt and pepper, to taste
• 1 small onion, sliced
• 3 cups chopped kale
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced

Instructions:

1. Heat avocado oil in a large skillet over medium heat. Sauté onion and garlic until translucent.
2. Add diced butternut squash and cook for 12–15 minutes, stirring occasionally, until tender.
3. Add chopped kale and smoked paprika, cooking until kale is wilted. Adjust salt and pepper before serving.

This colorful, nutrient-packed skillet is perfect for a quick fall dinner. It’s both hearty and satisfying while remaining paleo and vegetarian.

Roasted Carrot and Parsnip Soup

This Roasted Carrot and Parsnip Soup is smooth, creamy, and packed with fall flavors.

Roasting the root vegetables enhances their natural sweetness, creating a comforting paleo-friendly dish.

Ingredients:

• 4 large carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• ½ teaspoon ground nutmeg
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and parsnips with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a pot, heat remaining olive oil and sauté onion and garlic until fragrant. Add roasted vegetables, vegetable broth, and nutmeg. Simmer for 10 minutes.
3. Blend the soup using an immersion blender until smooth. Garnish with fresh parsley.

This velvety soup highlights the natural sweetness of root vegetables. Perfect for a cozy fall evening, it’s a comforting, paleo-friendly vegetarian option.

Autumn Ratatouille

Autumn Ratatouille is a colorful vegetable medley perfect for showcasing fall produce.

Zucchini, eggplant, bell peppers, and tomatoes are simmered with herbs for a savory, paleo-friendly vegetarian meal.

Ingredients:

• 1 zucchini, diced
• 1 eggplant, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant.
2. Add zucchini, eggplant, and bell peppers. Cook for 10–12 minutes until vegetables begin to soften.
3. Add cherry tomatoes, thyme, oregano, salt, and pepper. Simmer for another 10 minutes until all vegetables are tender.

This autumn ratatouille is rich in flavor, vibrant in color, and perfect as a side or main dish.

It’s a wholesome, paleo-friendly vegetarian delight.

Spaghetti Squash with Pesto and Roasted Veggies

A light, flavorful fall dish, Spaghetti Squash with Pesto and Roasted Veggies combines roasted seasonal vegetables with spaghetti squash and a fresh herb pesto

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes
• 1 cup zucchini, diced
• ½ cup bell peppers, diced
• ¼ cup paleo-friendly pesto (basil, olive oil, garlic, pine nuts)

Instructions:

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half, remove seeds, brush with olive oil, and season with salt and pepper. Roast cut side down for 30–35 minutes.
2. Toss cherry tomatoes, zucchini, and bell peppers with olive oil, salt, and pepper. Roast for 20 minutes until tender.
3. Scrape spaghetti squash into strands and toss with roasted vegetables and pesto before serving.

This dish is fresh, flavorful, and visually appealing.

It’s an easy, paleo-friendly vegetarian meal perfect for fall dinners.

Cauliflower and Pumpkin Curry

This Cauliflower and Pumpkin Curry is a warming, spiced fall dish.

Creamy coconut milk blends with roasted pumpkin, cauliflower, and aromatic spices for a satisfying paleo-friendly vegetarian meal.

Ingredients:

• 2 cups cauliflower florets
• 2 cups pumpkin, cubed
• 2 tablespoons coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon cumin
• ½ teaspoon coriander
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add cauliflower and pumpkin cubes, cooking for 8–10 minutes until slightly tender.
3. Stir in turmeric, cumin, coriander, and coconut milk. Simmer for 10–12 minutes until vegetables are fully cooked and curry has thickened.
4. Season with salt and pepper and garnish with fresh cilantro.

This curry is rich, comforting, and packed with fall flavors.

It’s a perfect paleo-friendly vegetarian option for a warming weeknight meal.

Maple Roasted Butternut Squash and Brussels Sprouts

This dish pairs sweet roasted butternut squash with caramelized Brussels sprouts, finished with a touch of maple syrup.

It’s a simple, flavorful, and paleo-friendly vegetarian side perfect for fall.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 lb Brussels sprouts, halved
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons maple syrup (paleo-approved)
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
2. Roast for 20 minutes, then drizzle with maple syrup and sprinkle thyme. Roast for another 10–15 minutes until caramelized and tender.
3. Serve warm as a side dish.

This fall dish is sweet, savory, and packed with seasonal flavors. It’s an easy paleo-friendly vegetarian option for any meal.

Autumn Veggie Stir-Fry with Ginger

A quick and colorful stir-fry featuring fall vegetables like carrots, cauliflower, and bell peppers, enhanced with fresh ginger and coconut aminos.

Ingredients:

• 1 cup cauliflower florets
• 1 cup carrots, sliced
• 1 cup bell peppers, sliced
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut aminos
• Salt and pepper, to taste
• 1 teaspoon sesame seeds (optional)

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Sauté garlic and ginger for 1–2 minutes until fragrant.
2. Add vegetables and stir-fry for 7–10 minutes until tender-crisp.
3. Add coconut aminos, salt, and pepper. Toss to combine. Sprinkle with sesame seeds if using.
4. Serve immediately.

This vibrant stir-fry is full of flavor and nutrients. Quick to prepare, it’s a perfect paleo-friendly vegetarian weeknight meal.

Pumpkin and Cauliflower Shepherd’s Pie

A cozy, paleo-friendly vegetarian version of a classic comfort dish. Roasted pumpkin and cauliflower create a flavorful mash topping over sautéed vegetables.

Ingredients:

• 2 cups pumpkin, cubed
• 2 cups cauliflower florets
• 2 tablespoons olive oil, divided
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast pumpkin and cauliflower with 1 tablespoon olive oil, salt, and pepper for 20–25 minutes until tender.
2. In a skillet, heat remaining olive oil and sauté onion, garlic, and mushrooms until soft. Season with thyme, salt, and pepper.
3. Mash roasted pumpkin and cauliflower together until smooth. Spread over the sautéed vegetable mixture in a baking dish.
4. Bake for 15 minutes until lightly golden on top.

This shepherd’s pie is warm, comforting, and full of fall flavors. It’s a hearty paleo-friendly vegetarian dish perfect for cooler evenings.

Spaghetti Squash with Autumn Pesto

A light, flavorful pasta alternative for fall. Spaghetti squash strands are tossed with a pumpkin seed and herb pesto for a paleo-friendly vegetarian meal.

Ingredients:

• 1 medium spaghetti squash
• 2 cups fresh basil leaves
• ¼ cup pumpkin seeds
• ¼ cup olive oil
• 2 cloves garlic
• Salt and pepper, to taste
• 1 teaspoon lemon juice

Instructions:

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half, remove seeds, and roast cut side down for 30–35 minutes until tender.
2. In a food processor, combine basil, pumpkin seeds, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth.
3. Scrape spaghetti squash into strands and toss with the pesto. Serve immediately.

This dish is fresh, vibrant, and full of fall flavor. A quick, satisfying, and paleo-friendly vegetarian meal.

Roasted Sweet Potato and Apple Medley

A naturally sweet and savory fall side dish, combining roasted sweet potatoes and apples with warming spices.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 apples, peeled and cubed
• 3 tablespoons olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 tablespoons chopped pecans (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes and apples with olive oil, cinnamon, nutmeg, salt, and pepper.
2. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
3. Sprinkle with pecans before serving.

This roasted sweet potato and apple medley is sweet, earthy, and aromatic. It’s a colorful, paleo-friendly vegetarian side dish perfect for fall meals.