Looking for healthy Thanksgiving recipes this year? I got you!
Today, I packed my top 10 simple and easy Thanksgiving recipes that are not only healthy and nutritious but super delicious at the same time.
These healthy Thanksgiving recipes I have for you today, are so tasty, yet they promote weight loss, and are super easy to make.
Even if you’re not following a diet or trying to lose weight, these recipes will help you create a healthier Thanksgiving menu for the whole family.
Some of these recipes are a part of my 28-day Fit Girl’s meal plan, so head on to check it out, to enjoy a holiday season without sacrificing your weight loss efforts.
Now let’s dive into the recipes right now!
Healthy Thanksgiving Recipes
1. Sweet potato salad
- 1 medium-sized sweet potato
- 1 bunch arugula
- 1 teaspoon cranberries
- 1 small piece of goat cheese
- Smoked paprika, salt and pepper
Preheat the oven to 425°. Wash the sweet potato nicely. Cut it into cubes, and add it to a baking tray lined up with parchment paper. Drizzle olive oil, sprinkle smoked paprika, salt, and pepper, and toss it in the oven for 20-30 minutes.
In a salad bowl, mix the arugula with olive oil and balsamic vinegar. Once the potatoes are ready, add them on top, together with the cranberries and crushed goat cheese.
2. Butternut Squash Soup
- 1 medium butternut squash
- 1/2 tablespoon olive oil
- 1 small yellow onion, diced
- 1 large clove garlic, minced
- 1 medium apple, chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cayenne pepper
- 2 vegetable soup
- 3/4 cup canned coconut milk
Peel the butternut squash with a vegetable peeler. Scoop out the seeds and cut into small cubes.
In a pot add about 1/2 tablespoon olive oil, chopped onion and garlic. Sauté about 3-4 minutes, or until fragrant.
Add apples, chopped butternut squash, vegetable broth, and coconut milk. Bring to a boil then reduce to simmer for about 15-20 minutes, or until squash is tender.
Once ready, allow the mixture to cool for 10 minutes. Then mash into a puree using a blender. As you blend the soup, add about 1/2 cup of coconut milk. Check consistency /thickness preference before adding the remaining amount.
3. Healthy Vegan Mashed Potatoes
- 2 heads garlic
- 1-2 teaspoon olive oil
- 1 tablespoon salt
- 3 lb gold potatoes, diced into cubes
- ¼ cup extra virgin olive oil, plus more for drizzling
- chopped parsley, to taste
- Red pepper, to taste
Slice off the top of a head of garlic with a sharp knife. Drizzle with a teaspoon of olive oil and rub it into the cloves, then wrap in foil. Place into a 400°F oven and roast for around 30-40 minutes, depending on the size of the cloves.
Once ready, open the foil and allow the garlic to cool.
Meanwhile, dice the potatoes into one-inch cubes, rinse well, then transfer to a large pot. Add enough cold water to cover the potatoes by two inches, then season the water with one tablespoon of salt.
Bring the water to boil over high heat, then reduce to maintain a simmer. Cook until the potatoes are soft and mash easily.
Drain the potatoes nicely. Then add the roasted garlic and extra virgin olive oil. Mash the potatoes and transfer them to a serving bowl. Add chopped fresh parsley and red pepper on top.
4. Stuffed Sweet Potato Boats
This is a recipe you can find in my meal plan
- 2 large sweet potatoes
- 1 tbsp olive oil
- 1 cup chickpeas, cooked and drained
- 1 medium onion diced
- 2 cloves garlic diced
- 1 lb extra firm tofu
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- juice from 1/2 lime
Preheat oven to 425°. Rinse the sweet potatoes well and pat dry. Using a fork poke holes all around the sweet potato. Drizzle with olive oil and sprinkle generously with salt. Roast in oven for 35-45 minutes or until tender.
Once ready remove from oven and set aside.
In the meantime prepare filling. In a large skillet over medium heat saute onion and garlic in olive oil until they soften. Add chickpeas, cubed tofu, and dried spices. Cook for 8-10 minutes, stirring gently to not break up the tofu. Once ready, add lime juice, stir well and set aside.
Slice sweet potatoes in half horizontally and gently mash the flesh making room for the filling. Fill each half of the sweet potato generously with the tofu – chickpea filling.
You can top with tahini dressing.
5. Turkey Breast Salad
- 1 cup baby spinach
- 1 turkey breast
- 1 medium sweet potato, peeled and cubed
- 1 tablespoon pumpkin seeds
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 1/4 cup prepared cranberries
- 1 tbsp Dijon mustard
- 1 clove of garlic
- 1/2 tsp salt
- 1/4 tsp pepper
Line a cooking tray with parchment paper.
Season the turkey breast with salt and pepper, brush it with olive oil, and set on one side of the cooking tray. On the other side add the sweet potato cubes, and drizzle olive oil, salt, and pepper.
Cook in a preheated oven for 20-30 minutes.
6. Vegan Cornbread
- 1/4 cup melted/cooled coconut oil
- 1 ¼ cups non-dairy milk – cashew, oat, or almond milk
- 2 teaspoons apple cider vinegar
- 1 1/4 cups medium-grind cornmeal
- 1/2 cup whole wheat flour
- 1/2 cup oat flour*
- 1 teaspoon organic granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 teaspoons salt
- 2 tablespoons unsweetened applesauce
Preheat the oven to 400ºF. Grease an 8 x 8-inch baking pan with 1 TBS oil; set aside.
In a measuring cup, add milk and apple cider vinegar. Let sit for 3-5 minutes.
Meanwhile, in a large bowl whisk together cornmeal, GF flour, oat flour, sugar, baking powder, baking soda, and salt. Add applesauce, milk-vinegar mix, and coconut oil into the large bowl of dry ingredients, using a large whisk to gently combine.
The batter should be somewhat thick and wet, but pourable. Pour batter into the prepared baking dish. Bake for 20-25 minutes, or until edges are golden and an inserted toothpick comes out with little to no batter.
Allow cornbread to cool for at least 20 minutes before cutting into it. Cornbread should be slightly moist, with a little bit of crumble.
7. Apple Tahini Salad
- 1 bunch of lettuce, dried, chopped, and drizzled with olive oil
- 1 apple, thinly sliced
- 1 tablespoon pumpkin seeds
- 1 tablespoon dried cranberries
- few crushed almonds
- 1 tablespoon tahini
- 1 teaspoon mustard
- 1 teaspoon apple cider vinegar
- pinch of salt
- 2–3 tablespoons water, to thin as needed
Add all of the ingredients for the salad to a bowl. Sprinkle salt and pepper.
Mix all of the ingredients for the tahini dressing and drizzle it over the salad.
8. Maple Carrots
- 1 tablespoon tahini
- 1 tablespoon water
- 1tsp lemon juice (fresh)
- 1 tablespoon maple syrup
- Sea salt and ground black pepper, to taste
- Ground nutmeg and cinnamon to taste
- ½ teaspoon thyme
Preheat the oven to 350°F (180°C). Wash the carrots nicely and cut them lengthwise.
In a small bowl mix all of the ingredients for the glaze and coat the carrots with it.
Lay the carrots on the baking sheet or pan lined with baking paper and bake them until soft (15-20 minutes).
9. Turkey Wrap
- 1 large whole-grain tortilla
- 1 small piece of turkey breast (leftover or boiled)
- 1 small carrot
- 1 small tomato
- 1/2 red onion
- ½ lime
- 1/2 avocado
- 1/3 cup Greek yogurt
- salt and pepper
Boil the turkey breast for 5-10 minutes. Once cooked, chop it into thin pieces.
Meanwhile, cut the tomatoes and red onion into small cubes, and trim and grate the carrot.
In a separate bowl, mash the avocado. Add the Greek yogurt, squeeze a little bit of lime and sprinkle salt and pepper. Mash until they are smooth.
Warm your whole-grain tortilla in a pan, for less than a minute. Start filling it with all of your ingredients. Wrap it up and dig in!
10. Parmesan Baked Brussel Sprouts
- 1 pound brussel sprouts
- 2 tablespoons olive oil
- 1/2 cup shredded parmesan cheese
- 1/4 cup ground almonds
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Peel the outer leaves of the brussel sprouts off, trim the ends, and cut them in half. Place them in a bowl, drizzle olive oil on top, and sprinkle with parmesan cheese, ground almonds, garlic powder, salt, and pepper, and toss to coat evenly.
Transfer the brussel sprouts to the prepared baking sheet, and roast in the preheated oven until golden brown, about 20-25 minutes, depending on their size. Shake the pan every few minutes for even roasting. Transfer the brussel sprouts to a serving dish and serve warm with crushed red pepper flakes, if desired.
Try Out These Healthy Thanksgiving Recipes!
Did you like my healthy Thanksgiving recipes?
If you did, make sure to let me know which one was your favorite, by leaving me a comment in the comment section below.
Also, make sure to check out my meal plan, to learn how to cook and eat healthier this next year.
You can find more healthy Thanksgiving recipes there, along with 28 days of healthy meals.
The outbreak has thought us so much about how important family is, so cherish your family this holiday season.
Cook them healthy food, and tell them you love them.
Have a healthy and happy holiday season!
Till next time,
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