19 Best Anti-Inflammatory Recipes for Fall
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans
Counting down the days till autumn is here? Well, you can get into the fall spirit now with these delicious recipes that have earned 4- and 5-star ratings from EatingWell readers! These dishes meet our anti-inflammatory requirements by including foods like leafy greens, berries, dark-colored vegetables, legumes and omega-3-rich fish. This makes them great options for relieving symptoms of inflammation like joint stiffness, brain fog and digestive issues. They’re also packed with delicious fall produce like butternut squash, sweet potatoes and brussels sprouts so you can savor the flavors of the season. You’ll want to try delicious meals like our Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette or Anti-Inflammatory Sweet Potato Salad for a tasty fall meal that’ll help you feel your best.
Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans
This chickpea, beet & feta salad is a vibrant blend of flavors and textures, marrying the earthy sweetness of beets with the creamy richness of feta cheese, all tied together with a zesty lemon-garlic dressing.
Butternut Squash & Black Bean Enchiladas
In these delicious enchiladas, a crisp, citrusy slaw contrasts nicely with the enchiladas' creamy squash filling.
Anti-Inflammatory Sweet Potato Salad
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
This sweet potato salad is packed with anti-inflammatory foods like cherries, kale, avocado and, of course, sweet potatoes, which are packed with antioxidants, fiber, vitamins and minerals to help keep inflammation at bay. Don’t skip the step of massaging the dressing into the kale! It helps soften it and also helps the greens absorb more of the flavor from the sweet-tart dressing.
Roasted Vegetable & Black Bean Tacos
These hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy.
Roasted Chickpea & Cauliflower Pitas with Sun-Dried Tomato Sauce
Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines
These pitas are piled high with roasted veggies for a satisfying vegetarian dinner. Bibb lettuce works well with these pitas, but a handful of arugula leaves would be just as nice. If you have it, a garam masala or shawarma spice blend can be used in place of the spices.
One-Pot Lentil & Vegetable Soup with Parmesan
This lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish. If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body.
Arugula & Cucumber Salad with Tuna
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Spicy baby arugula pairs with crisp Persian cucumbers and celery in this refreshing salad. Italian Castelvetrano olives offer a mild, buttery flavor that doesn't compete with the flavor of the tuna. If you want more punch from your olives, Niçoise olives or Kalamata olives work well too.
Sweet Potato & Black Bean Chili
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night.
Massaged Kale Salad with Roasted Sweet Potato & Black Beans
Loaded with roasted sweet potatoes and shallots, black beans, quinoa, feta and pepitas, this salad makes for a satisfying meatless meal. Not only does massaging the kale tenderize it, it also helps the greens absorb more of the bright dressing.
Spinach Salad with Roasted Sweet Potatoes, White Beans & Basil
Roasted sweet potatoes are paired with spinach, cabbage and white beans and tossed together with a bright basil dressing in this healthy main dish salad.
Fish Taco Bowls with Green Cabbage Slaw
Fresh salsa verde, green cabbage and avocado all contribute to the vibrant green color of this light and bright fish taco bowl. We garnish this flavorful dishwith cilantro, but if you want to take it a step further, try toppings like sprouts or watermelon radishes for even more bright green color.
Sheet-Pan Salmon with Sweet Potatoes & Broccoli
The vibrant combo of cheese, cilantro, chili, and lime—inspired by Mexican street corn—makes this salmon sheet-pan dinner burst with flavor.
Hearty Chickpea & Spinach Stew
Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
This satisfying stew comes together in a snap. Mashed chickpeas add body to the broth, and tomato paste adds a savory note without adding too much sodium in this healthy recipe for weight loss.
Roasted Root Veggies & Greens over Spiced Lentils
This earthy bowl of lentils bursting with flavor and is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.
Lemongrass-&-Coconut Poached Salmon
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
This tasty dish features a trifecta of inflammation-fighting ingredients: turmeric, ginger and salmon. For a more filling meal, serve with a whole grain like brown rice, or over rice noodles.
White Bean & Sun-Dried Tomato Gnocchi
Sun-dried tomatoes are the star of this recipe—providing texture and umami. Combined with the spinach, they make this dish a great source of vitamins C and K.
Quinoa Chili with Sweet Potatoes
This hearty vegetarian quinoa chili with sweet potatoes has mild spice from poblanos and green chiles. Chili powder, cumin and garlic provide classic chili flavor.
Slow-Cooker Kale & White Bean Stew
Warm up to a hearty bowl of soup made with winter vegetables and protein-rich white beans. Comforting spices like oregano and thyme build flavor, while Parmesan provides an irresistibly savory finish.
Ginger-Tahini Oven-Baked Salmon & Vegetables
The tahini sauce does double duty in this healthy salmon recipe, serving as a glaze for the fish and also as a drizzle for the entire dish at the end of cooking. The green beans are cooked just slightly in this recipe, to still be crisp.
Read the original article on Eating Well.
