15 Healthy Fall Meatless Recipes To Try

As the crisp autumn air sets in, our cravings shift toward hearty, comforting meals.

Fall is the perfect time to enjoy seasonal vegetables, warming spices, and cozy dishes that satisfy without meat.

Whether you’re a vegetarian, trying to eat more plant-based meals, or simply looking to explore creative flavors, these 15 fall meatless recipes are packed with autumnal ingredients like squash, sweet potatoes, mushrooms, and root vegetables.

From soups to stews, pastas to roasted dishes, there’s something for every occasion and appetite.

These recipes are designed to nourish your body while embracing the flavors and colors of the season.

15 Healthy Fall Meatless Recipes To Try

Embracing meatless meals in the fall is a delicious way to enjoy the season’s bounty.

From roasted vegetables to warming soups, hearty stews, and savory pastas, these 15 fall meatless recipes offer variety, flavor, and comfort.

They’re perfect for weeknight dinners, holiday gatherings, or meal prep that keeps you cozy and satisfied.

Experimenting with seasonal ingredients not only supports healthy eating but also inspires creativity in the kitchen.

These dishes prove that autumn meals can be hearty, flavorful, and completely meat-free.

Roasted Butternut Squash and Quinoa Salad

This roasted butternut squash and quinoa salad is packed with autumn flavors, combining sweet roasted squash with nutty quinoa.

Dried cranberries and toasted pecans add bursts of sweetness and crunch, while a maple-Dijon dressing ties the ingredients together perfectly.

It’s a hearty, nutritious, and colorful meatless meal perfect for fall lunches or dinner gatherings.

Ingredients:

• 2 cups diced butternut squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup toasted pecans
• 2 cups baby spinach
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash with olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender and caramelized.
4. In a saucepan, cook quinoa in vegetable broth according to package instructions.
5. In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar.
6. In a large bowl, combine roasted squash, cooked quinoa, dried cranberries, and spinach.
7. Drizzle dressing over the salad and toss gently.
8. Add toasted pecans and mix lightly.
9. Adjust seasoning with salt and pepper.
10. Serve warm or at room temperature.

Roasted butternut squash adds sweetness and depth to the salad.

Quinoa provides a nutty, filling base while pecans and cranberries add texture and flavor.

This salad is hearty, nutritious, and perfect for autumn meals.

It’s a colorful, satisfying meatless dish that will delight any crowd.

Creamy Pumpkin and Sage Risotto

This creamy pumpkin and sage risotto blends tender Arborio rice with roasted pumpkin puree for a luxurious fall dish.

Fresh sage and Parmesan add depth and savory notes, while a touch of nutmeg enhances the autumn flavors.

It’s a comforting meatless dish perfect for weeknight dinners or special seasonal occasions.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup pumpkin puree
• 2 tablespoons butter or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh sage, chopped
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat butter or olive oil over medium heat.
2. Sauté onion and garlic until translucent and fragrant.
3. Add Arborio rice and cook for 1–2 minutes, stirring to coat.
4. Gradually add warmed vegetable broth, one ladle at a time, stirring constantly.
5. Continue adding broth until rice is tender and creamy, about 18–20 minutes.
6. Stir in pumpkin puree, Parmesan, sage, and nutmeg.
7. Adjust seasoning with salt and pepper.
8. Cook for an additional 2–3 minutes until well combined.
9. Serve warm immediately.
10. Garnish with extra Parmesan or sage if desired.

Pumpkin puree gives a rich, sweet base, while sage and Parmesan add savory depth.

The risotto is creamy, comforting, and perfectly suited for autumn evenings.

This meatless dish is elegant, hearty, and satisfying.

It’s ideal for cozy dinners or holiday gatherings during the fall season.

Autumn Vegetable and Lentil Stew

This autumn vegetable and lentil stew combines hearty lentils with seasonal root vegetables for a warm, filling meal.

Carrots, parsnips, and sweet potatoes add natural sweetness, while herbs and spices create a savory, aromatic broth.

It’s a wholesome, meatless dish that’s perfect for chilly fall nights.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 large carrot, diced
• 1 parsnip, diced
• 1 sweet potato, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Sauté onion and garlic until fragrant and translucent.
3. Add carrots, parsnips, and sweet potato and cook for 5–7 minutes.
4. Stir in lentils, thyme, and rosemary.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat and simmer for 25–30 minutes until lentils and vegetables are tender.
7. Adjust seasoning with salt and pepper.
8. Mash a few vegetables slightly for a thicker stew, if desired.
9. Serve warm in bowls.
10. Garnish with fresh parsley if desired.

Lentils provide protein and a hearty texture, while root vegetables add sweetness and depth.

Herbs and olive oil create an aromatic, savory flavor.

This stew is warm, comforting, and perfect for fall evenings.

It’s a wholesome, meatless dish that nourishes both body and soul

Roasted Root Vegetable Grain Bowl

This roasted root vegetable grain bowl combines a variety of autumn vegetables with hearty grains for a filling, meatless meal.

Carrots, parsnips, and sweet potatoes are roasted to caramelized perfection, enhancing their natural sweetness.

Quinoa or farro provides a nutty, chewy base, while a maple-tahini dressing ties all flavors together.

It’s a colorful, nutritious, and satisfying dish perfect for fall lunches or dinners.

Ingredients:

• 1 cup quinoa or farro
• 2 cups diced carrots
• 2 cups diced parsnips
• 2 cups diced sweet potatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender and caramelized.
4. Cook quinoa or farro according to package instructions and let cool slightly.
5. In a small bowl, whisk together tahini, maple syrup, and lemon juice.
6. In a large bowl, combine roasted vegetables and cooked grains.
7. Drizzle dressing over the bowl and toss gently.
8. Sprinkle with chopped parsley.
9. Adjust seasoning with salt and pepper as needed.
10. Serve warm or at room temperature.

Roasted root vegetables provide natural sweetness and depth.

Quinoa or farro adds a hearty, nutty base.

Tahini-maple dressing brings richness and balances flavors.

This bowl is nutritious, colorful, and perfect for autumn meals.

Butternut Squash and Black Bean Enchiladas

These butternut squash and black bean enchiladas combine roasted squash with protein-rich black beans for a flavorful, meatless meal.

Spices like cumin, chili powder, and smoked paprika add warmth and depth.

Topped with enchilada sauce and melted cheese, these are hearty, comforting, and perfect for fall dinners.

Ingredients:

• 2 cups roasted butternut squash, diced
• 1 can black beans, drained and rinsed
• 8–10 corn tortillas
• 1 cup enchilada sauce
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté roasted squash and black beans with cumin, chili powder, smoked paprika, salt, and pepper for 5 minutes.
3. Warm tortillas slightly to make them pliable.
4. Spoon squash and bean mixture into each tortilla.
5. Roll tortillas and place them seam-side down in a baking dish.
6. Pour enchilada sauce evenly over the top.
7. Sprinkle with shredded cheese.
8. Cover with foil and bake for 20 minutes.
9. Remove foil and bake an additional 10 minutes until cheese is bubbly.
10. Serve warm, garnished with cilantro or avocado if desired.

Roasted squash and black beans provide a hearty, flavorful filling.

Spices add warmth and depth, while cheese creates a creamy, melty topping.

These enchiladas are comforting, satisfying, and perfect for fall dinners.

They’re a delicious meatless alternative packed with flavor and nutrition.

Autumn Vegetable Shepherd’s Pie

This autumn vegetable shepherd’s pie layers savory vegetables under creamy mashed potatoes for a comforting, meatless dish.

Carrots, peas, mushrooms, and corn create a hearty filling, enhanced with herbs like thyme and rosemary.

The mashed potato topping becomes golden and slightly crisp in the oven, making it irresistible.

It’s a warm, filling, and wholesome meal perfect for chilly fall evenings.

Ingredients:

• 3 cups mixed vegetables (carrots, peas, mushrooms, corn)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 4 cups mashed potatoes (prepared)
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, heat olive oil and sauté onion and garlic until fragrant.
3. Add mixed vegetables, thyme, rosemary, salt, and pepper.
4. Stir in tomato paste and cook for 5 minutes until vegetables are tender.
5. Transfer vegetable mixture to a baking dish.
6. Spread mashed potatoes evenly over the top.
7. Sprinkle Parmesan cheese over the potatoes if desired.
8. Bake for 20–25 minutes until the top is golden and slightly crispy.
9. Remove from oven and let cool slightly.
10. Serve warm immediately.

Mixed vegetables provide flavor, color, and nutrition.

Mashed potatoes add creaminess and a satisfying, hearty topping.

This shepherd’s pie is comforting, filling, and perfect for autumn meals.

It’s a wholesome, meatless dish that warms the soul and pleases the palate.

Maple-Glazed Roasted Brussels Sprouts and Sweet Potatoes

This maple-glazed roasted Brussels sprouts and sweet potatoes dish is full of autumnal flavors and vibrant colors.

The natural sweetness of roasted vegetables is enhanced by a simple maple syrup glaze and a hint of cinnamon.

Toasted pecans add crunch, making this a hearty and satisfying meatless side or main dish.

It’s perfect for fall dinners or festive gatherings.

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 cups diced sweet potatoes
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/4 cup toasted pecans
• Optional: fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts and sweet potatoes with olive oil, salt, pepper, and cinnamon.
3. Roast for 25–30 minutes until tender and caramelized.
4. Drizzle maple syrup over the vegetables and toss gently.
5. Roast an additional 5 minutes to let the glaze set.
6. Remove from oven and transfer to a serving dish.
7. Sprinkle with toasted pecans.
8. Garnish with fresh thyme if desired.
9. Serve warm immediately.
10. Enjoy the sweet and savory flavors of fall.

Roasted Brussels sprouts and sweet potatoes bring natural sweetness and depth.

Maple glaze and cinnamon enhance the autumnal flavors.

Toasted pecans add crunch and texture to every bite.

This dish is vibrant, hearty, and perfect for meatless fall meals.

Harvest Vegetable and Chickpea Curry

This harvest vegetable and chickpea curry is packed with fall vegetables, aromatic spices, and protein-rich chickpeas.

Carrots, butternut squash, and kale create a hearty base, while coconut milk adds creaminess.

It’s a comforting meatless dish perfect for chilly autumn evenings.

Serve it over rice or with warm naan bread for a complete meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups diced butternut squash
• 2 cups chopped carrots
• 2 cups chopped kale
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1/2 teaspoon cumin
• 1 can coconut milk
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Sauté onion and garlic until fragrant and translucent.
3. Add curry powder and cumin and cook for 1 minute.
4. Stir in butternut squash and carrots and cook for 5 minutes.
5. Add chickpeas and coconut milk, then bring to a simmer.
6. Cover and cook for 15–20 minutes until vegetables are tender.
7. Stir in chopped kale and cook until wilted.
8. Adjust seasoning with salt and pepper.
9. Serve warm over rice or with naan.
10. Garnish with fresh cilantro if desired.

Chickpeas provide protein and hearty texture.

Coconut milk and spices create a creamy, aromatic, and flavorful sauce.

This curry is comforting, filling, and perfect for fall evenings.

It’s a satisfying meatless meal full of seasonal vegetables and warmth.

Autumn Stuffed Acorn Squash

This autumn stuffed acorn squash features roasted acorn squash filled with a flavorful mixture of quinoa, cranberries, and pecans.

The natural sweetness of the squash complements the nutty, slightly tangy filling.

It’s a beautiful, hearty, and satisfying meatless dish perfect for fall dinners or festive occasions.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans, toasted
• 2 tablespoons olive oil
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 2 tablespoons maple syrup
• Optional: fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Brush acorn squash halves with 1 tablespoon olive oil and sprinkle with salt and pepper.
3. Roast squash cut-side down for 25–30 minutes until tender.
4. In a bowl, combine cooked quinoa, cranberries, pecans, remaining olive oil, cinnamon, salt, and pepper.
5. Stir in maple syrup.
6. Remove roasted squash from oven and flip cut-side up.
7. Fill each squash half with the quinoa mixture.
8. Return to oven for 10 minutes to warm the filling.
9. Remove and let cool slightly.
10. Garnish with fresh parsley and serve warm.

Acorn squash provides natural sweetness and a tender, hearty base.

The quinoa and pecan filling adds protein, texture, and flavor.

Maple syrup enhances the fall-inspired sweetness.

This dish is nutritious, visually appealing, and perfect for meatless fall dinners

Creamy Cauliflower and Leek Soup

This creamy cauliflower and leek soup is velvety, comforting, and packed with subtle, savory flavors.

Caramelized leeks add sweetness, while roasted cauliflower provides depth and richness.

A touch of garlic and nutmeg enhances the autumnal profile, making it a perfect meatless dish for chilly evenings.

It’s hearty, nourishing, and ideal as a starter or main course.

Ingredients:

• 1 large head cauliflower, chopped
• 2 leeks, sliced and cleaned
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut cream
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Optional: chopped chives for garnish
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower with 2 tablespoons olive oil, salt, and pepper.
3. Roast for 25–30 minutes until golden and tender.
4. In a large pot, heat remaining olive oil and sauté leeks and garlic until soft.
5. Add roasted cauliflower and vegetable broth, then bring to a simmer.
6. Cook for 10–15 minutes to allow flavors to meld.
7. Use an immersion blender or regular blender to puree until smooth.
8. Stir in cream, nutmeg, and lemon juice.
9. Adjust seasoning with salt and pepper.
10. Serve warm, garnished with chopped chives.

Roasted cauliflower adds depth and natural sweetness to the soup.

Leeks provide a subtle, caramelized flavor while cream creates velvety richness.

This soup is hearty, comforting, and perfect for fall evenings.

It’s a satisfying, elegant meatless dish for any occasion.

Autumn Ratatouille with Polenta

This autumn ratatouille features roasted eggplant, zucchini, bell peppers, and tomatoes layered over creamy polenta.

Herbs like thyme and rosemary bring aromatic warmth, complementing the natural sweetness of the vegetables.

It’s a colorful, hearty, and satisfying meatless dish perfect for fall dinners.

Serve it as a main course or side for a cozy, seasonal meal.

Ingredients:

• 1 eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 2 cups cooked polenta

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss eggplant, zucchini, bell pepper, and cherry tomatoes with olive oil, salt, pepper, thyme, and rosemary.
3. Roast vegetables for 25–30 minutes until tender and caramelized.
4. Prepare polenta according to package instructions and keep warm.
5. In a large skillet, sauté garlic until fragrant.
6. Add roasted vegetables and toss gently to combine.
7. Layer vegetables over warm polenta on serving plates.
8. Adjust seasoning with salt and pepper as needed.
9. Garnish with fresh herbs if desired.
10. Serve warm immediately.

Roasted vegetables provide rich, caramelized flavors and a satisfying texture.

Polenta adds a creamy, comforting base.

This dish is colorful, hearty, and perfect for fall meals.

It’s a wholesome, flavorful, meatless main course.

Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is hearty, spicy, and full of autumnal flavors.

Tender sweet potatoes, black beans, and tomatoes simmer in a savory, spiced broth, creating a comforting meatless dish.

Cumin, smoked paprika, and chili powder add warmth and depth.

It’s perfect for fall dinners, cozy weeknights, or meal prep.

Ingredients:

• 2 cups diced sweet potatoes
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 2 cups vegetable broth
• Salt and pepper to taste
• Optional: chopped cilantro or avocado for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Sauté onion and garlic until fragrant and translucent.
3. Add sweet potatoes, cumin, smoked paprika, and chili powder.
4. Cook for 5 minutes, stirring occasionally.
5. Stir in black beans, diced tomatoes, and vegetable broth.
6. Bring to a simmer and cook for 25–30 minutes until sweet potatoes are tender.
7. Adjust seasoning with salt and pepper.
8. Mash a few sweet potatoes slightly for a thicker consistency if desired.
9. Serve warm in bowls.
10. Garnish with cilantro or avocado if desired.

Sweet potatoes provide natural sweetness and heartiness.

Black beans add protein and texture, while spices bring warmth and depth.

This chili is comforting, filling, and perfect for fall evenings.

It’s a wholesome, satisfying meatless meal that warms the soul

Caramelized Onion and Mushroom Flatbread

This caramelized onion and mushroom flatbread combines sweet, golden onions with earthy mushrooms on a crisp, golden crust.

A touch of thyme and garlic elevates the flavors, making it a perfect meatless appetizer or light fall dinner.

Mozzarella or goat cheese adds creaminess while roasting intensifies the natural flavors of the vegetables.

It’s a flavorful, hearty, and satisfying dish for autumn gatherings.

Ingredients:

• 1 store-bought or homemade flatbread
• 2 cups sliced mushrooms
• 1 large onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• 2 cloves garlic, minced
• 1/2 cup shredded mozzarella or crumbled goat cheese
• Salt and pepper to taste
• Optional: arugula for garnish
• 1 tablespoon balsamic glaze

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, heat olive oil and sauté onions until caramelized.
3. Add garlic, mushrooms, thyme, salt, and pepper, cooking for 5 minutes.
4. Place flatbread on a baking sheet.
5. Spread mushroom and onion mixture evenly over the flatbread.
6. Sprinkle cheese on top.
7. Bake for 12–15 minutes until cheese melts and flatbread is crispy.
8. Remove from oven and let cool slightly.
9. Drizzle with balsamic glaze.
10. Garnish with arugula if desired and serve warm.

Caramelized onions and mushrooms provide sweet and earthy flavors.

Cheese adds creamy richness, while balsamic glaze enhances the depth.

This flatbread is hearty, flavorful, and perfect for fall gatherings.

It’s a satisfying, meatless dish that everyone will enjoy.

Roasted Vegetable and Lentil Shepherd’s Pie

This roasted vegetable and lentil shepherd’s pie layers tender vegetables and lentils under creamy mashed potatoes.

Carrots, parsnips, and mushrooms are roasted to enhance natural sweetness, while lentils add protein and texture.

Herbs like thyme and rosemary create a warm, savory flavor profile.

It’s a comforting, hearty, and wholesome meatless dish perfect for fall dinners.

Ingredients:

• 2 cups mixed vegetables (carrots, parsnips, mushrooms)
• 1 cup cooked lentils
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 4 cups mashed potatoes
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, thyme, rosemary, salt, and pepper.
3. Roast for 20–25 minutes until tender.
4. In a skillet, sauté onion and garlic until fragrant.
5. Combine roasted vegetables with cooked lentils and sautéed onion mixture.
6. Transfer mixture to a baking dish.
7. Spread mashed potatoes evenly over the top.
8. Sprinkle with Parmesan cheese if desired.
9. Bake for 20–25 minutes until the top is golden.
10. Serve warm immediately.

Roasted vegetables provide caramelized sweetness and depth.

Lentils add protein and heartiness, making the dish satisfying.

Mashed potatoes create a creamy, comforting topping.

This shepherd’s pie is perfect for a cozy, meatless fall dinner.

Spiced Sweet Potato and Chickpea Tacos

These spiced sweet potato and chickpea tacos feature roasted sweet potatoes and chickpeas tossed in autumn spices.

Topped with avocado, cabbage slaw, and a drizzle of lime crema, they’re colorful, flavorful, and satisfying.

It’s a quick, easy, and hearty meatless meal perfect for fall lunches or casual dinners.

The combination of spices and roasted vegetables creates a warming, seasonal flavor profile.

Ingredients:

• 2 cups diced sweet potatoes
• 1 can chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 small tortillas
• 1/2 cup shredded cabbage
• 1 avocado, sliced
• 2 tablespoons lime juice
• Optional: chopped cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes and chickpeas with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
3. Roast for 20–25 minutes until tender and lightly crispy.
4. Warm tortillas in a skillet or oven.
5. Prepare cabbage slaw by tossing cabbage with lime juice, salt, and pepper.
6. Fill tortillas with roasted sweet potatoes and chickpeas.
7. Top with cabbage slaw and avocado slices.
8. Drizzle with lime crema or additional lime juice.
9. Garnish with chopped cilantro if desired.
10. Serve immediately and enjoy.

Roasted sweet potatoes and chickpeas provide warmth, sweetness, and heartiness.

Cabbage slaw and avocado add freshness, creaminess, and texture.

These tacos are flavorful, satisfying, and perfect for fall meals.

They’re a quick, healthy, and delicious meatless option.