1. Buddha bowls

Buddha bowls are vegetarian meals that include different cold ingredients together, usually in a bowl. The most famous and used ingredients could include vegetables, brown rice, quinoa, and plant proteins such as tofu or chickpeas. The ingredients are usually put next to or on top of each other in an artful way rather than mixed. Another version of this meal can be a non-vegetarian one called Nourish Bowl, or the Poke bowls which includes raw fish. For an ideal autumn recipe, we recommend that you use the traditional Buddha bowl recipe and add boneless, skinless chicken breasts to it.

2. Sweet potato salad

Sweet potato is one of the ingredients that are frequently consumed in autumn and in winter. They have lots of benefits and can fill you up easily. Use large peeled and cubed sweet potatoes for this recipe and add to it red onion, olive oil, salt, pepper, feta, dried cranberries, and some chopped parsley. Your dressing can consist of apple cider vinegar, Dijon mustard, honey, ground cumin, ground paprika and some extra-virgin olive oil. The recipe is easy, all you have to do is bake the potatoes while preparing the dressing and then add the remaining ingredient respectively.

3. White chicken chili

This recipe is so satisfying and full of flavors. It has green chilis and jalapeño, spices, and sour cream that makes it as creamy as it should be. It does not take much time to prepare it and make an ideal meal for when you are hungry and cold. Use boneless chicken breasts simmered in broth, and cooked for 10 minutes. You can also use any leftover rotisserie chicken. You can use instead of white beans, pinto beans or chickpeas.

The recipe requires 40 minutes to be completed and requires few steps. Start by heating oil and cooking the onion and the jalapeno in it until they become soft (for around 5 minutes). Then add the oregano, cumin, and garlic and season the mixture with the pepper and salt. Boil them and then reduce the heat so they can simmer, covered for 10 minutes, so the chicken is cooked and tender.

Then move the chicken to a plate where you can shred them using two forks. After shredding them, bring them back to the pot, add corn and the white beans (or their alternative) to them. Let them simmer and cook for 10 minutes, then turn off the heat and stir in the sour cream.

Put the chili in the bowls and add cilantro, chips, and cheese over them and serve.