hot and bubbly, about 5 minutes. Top with basil and paprika.
Red Lentil Squash Soup
What you’ll need:
- 2 tablespoons olive oil, plus more for serving
- 1 large yellow onion, chopped
- 4 cloves garlic, finely chopped
- 2 teaspoons finely chopped ginger (from a 1-in. piece)
- 2 teaspoons harissa
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 quarts vegetable broth
- 2 cups cubed butternut squash
- 1 ½ cups dried red lentils
- 3 medium carrots, chopped
- 2 tablespoons fresh lemon juice (from 1 lemon)
- Chopped roasted almonds and chopped parsley, for serving
- Toasted pita and plain yogurt, for serving
What you need to do:
- Heat oil in a large pot or Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until tender and beginning to brown, 6 to 8 minutes. Add ginger, harissa, spices, salt, and pepper. Cook, stirring constantly, until fragrant, about 2 minutes.
- Add broth, squash, lentils, and carrots; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Working in 2 batches, transfer mixture to a blender. Remove center piece of blender lid to allow steam to escape. Secure lid on blender and place a clean towel over lid. Process until smooth, about 1 minute. (You can also use an immersion blender.) Return soup to pot and stir in lemon juice.
- Drizzle each serving with oil and top with almonds and parsley. Serve with toasted pita and yogurt for dipping.
Roasted Root Veggie Quinoa Bowls
What you’ll need:
- 1 10-oz. pkg. fresh butternut squash, cut into 3/4-in. cubes
- 4 parsnips, peeled and cut into 3/4 in. cubes (about 2 cups)
- 8 oz. Brussels sprouts, trimmed and quartered lengthwise
- 1 small red onion
- 1/4 cup plus 2 Tbsp. olive oil, divided
- 2 tsp. kosher salt, divided
- 1 cup quinoa
- 3 cups fresh baby spinach
- 1 Tbsp. white balsamic or apple cider vinegar
- 1 tsp. Dijon mustard
- 1/2 cup hummus
What you need to do:
- Place a large, rimmed baking sheet in oven and preheat oven to 450°F. Toss together squash, parsnips, Brussels sprouts, onion, 2 tablespoons oil, and 1 1/2 teaspoons salt in a large bowl. Carefully spread vegetable mixture on preheated baking sheet. Return to oven and roast, tossing halfway through, until tender and browned, about 20 minutes. Let cool on baking sheet for 5 minutes.
- Meanwhile, cook quinoa according to package directions. Transfer to a large bowl. Add spinach and remaining 1/2 teaspoon salt. Toss until spinach is slightly wilted.
- Whisk vinegar and mustard in a small bowl. Gradually drizzle in remaining 1/4 cup oil, whisking constantly. Stir 2 tablespoons vinaigrette into quinoa.
- Divide quinoa among 4 bowls. Top with roasted vegetables. Dollop with hummus and drizzle with remaining vinaigrette. Serve warm or at room temperature.
Thai Curry Vegetable and Tofu Soup
What you’ll need:
- 1 tablespoon Thai red curry paste
- 1 teaspoon grated fresh ginger
- 2 cups low-sodium vegetable broth
- 1 14-ounce can coconut milk
- kosher salt
- ½ pound shiitake mushrooms, stems removed and caps thinly sliced
- 4 ounces green beans, halved
- 2 carrots, halved lengthwise and sliced crosswise
- 14 ounces extra-firm tofu, drained and cut into cubes
- 4 ounces snow peas
- 2 tablespoons fresh lime juice
- ¼ cup torn fresh basil leaves
- Asian chili garlic sauce, for serving
What you need to do:
- Place the curry paste and ginger in a medium pot. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
- Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.
- Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
- Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.
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Cauliflower Rice Bowl With Tahini Chicken
What you’ll need:
- 1 cup plain 2% reduced-fat strained yogurt (such as Greek)
- 3/4 cup packed fresh flat-leaf parsley leaves and tender stems, plus more for garnish
- 1/4 cup tahini (sesame paste)
- 2 Tbsp. fresh dill (from 1 [1/2-oz.] pkg.), plus more for garnish
- 2 garlic cloves
- 1/2 tsp. grated lemon zest plus 1/4 cup fresh juice (from 2 lemons)
- 1/4 tsp. cayenne pepper
- 3/4 tsp. Greek seasoning, divided
- 2 lb. boneless, skinless chicken thighs (about 6 thighs)
- 1/2 medium (10 oz.) red onion, cut into 1-in. wedges with root intact (about 1 cup)
- 1 tsp. olive oil
- 1 (10-oz.) pkg. fresh or frozen riced cauliflower (about 1 1/2 cups)
- 1 (15 1/2-oz.) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
- 1 small (9 oz.) cucumber, diced (about 1 cup)
- 1 pt. multicolored cherry tomatoes, halved (about 2 cups)
- 1/4 cup pitted kalamata olives
What you need to do:
- In a high-powered blender or food processor, blend together yogurt, parsley, tahini, dill, garlic, lemon zest, lemon juice, cayenne pepper, and 1/2 teaspoon of the Greek seasoning until the mixture is smooth.
- Place chicken thighs and half of the yogurt dressing in a large ziplock plastic bag. Seal the bag, gently massage the yogurt dressing into the chicken, and refrigerate the bag for at least 3 hours, but up to 12 hours for optimal flavor.
- Preheat your grill to medium-high heat (approximately 400°F to 450°F). In a small bowl, combine onion wedges with olive oil and the remaining 1/4 teaspoon of Greek seasoning; toss until the onions are well coated.
- Grill the onion wedges on oiled grates, turning them frequently, until they become charred and tender, which should take about 10 to 15 minutes. Grill the chicken thighs, uncovered, until they are fully cooked, approximately 5 to 7 minutes per side. Remove the grilled onion wedges and chicken from the grill, allowing them to rest for 5 minutes. Cut two of the chicken thighs in half.
- Follow the instructions on the package to prepare riced cauliflower.
- Divide the riced cauliflower evenly among four bowls. Top each bowl with chickpeas, cucumber, halved cherry tomatoes, grilled onion wedges, olives, and chicken. Finish by drizzling each bowl with approximately 3 tablespoons of the remaining yogurt dressing, and garnish with additional fresh parsley or dill, as desired.