Healthy Thanksgiving Recipes

If you're searching for Thanksgiving recipe ideas, you're in luck. These delicious appetizers, main dishes are perfect for your holiday menu.


Do you need nibbles this festive season? Bored of bread as a base?

Use veg – for really quick canapes

go for something heartier and hot with your fave toppings

  1. Preheat the oven to 400 degree F and line a baking tray with baking paper.

  2. Start by washing and scrubbing the sweet potatoes, there’s no need to peel them. Slice into thin discs discs (as shown in the picture) - preferably no thicker than 0.5mm in height.

  3. Now, take a large mixing bowl and coat both sides of the sweet potato slices with a tablespoon of olive oil, salt, pepper, lime chili seasoning (or any chill powder), Cayenne pepper, Garlic powder.

  4. Place on a baking sheet. Bake for 20 minutes, flip, then bake for another 10 to 15 minutes, or until rounds are cooked through and crispy on the edges. Place sweet potato rounds on a serving platter and allow them to cool.

  5. Add all ingredients for the guacamole to a bowl and mash with a fork until it reaches desired consistency. Top sweet potato rounds with guacamole, green onion, roasted chickpea, cilantro or some grated cotija cheese.

Stuffed Butternut Squash


  • 2 medium sized butternut squash

  • ½ cup quinoa

  • 1 cup water

  • 2 Tbsp olive oil

  • 2 Tbsp garlic minced

  • 1 onion finely chopped

  • ¾ cup bell peppers mix of red, yellow and green

  • Salt and pepper to taste

  • ½ cup dried cranberries

To finish

  • ¼ cup pomegranate seeds

  • ¼ cup Parmesan cheese grated

  • Cilantro leaves chopped


  1. Slice butternut squash into half lengthwise. Scoop out the seeds from squash.  Arrange squash boats on baking tray that is greased with olive oil.

  2. Drizzle olive oil, sprinkle salt and pepper. Rub it evenly over squash.

  3. Roast in preheated oven at 400 F for 45 to 50 minutes or until butternut squash is fork tender.

  4. While squash is getting roasted, let's make the filling. Boil 1 cup water or vegetable broth in sauce pan. Season with little salt. Add quinoa and cook on medium low flame. Once all liquids are dried out and quinoa looks cooked, turn off flame, cover with plate and let it sit for 15 minutes.

  5. Fluff cooked quinoa with fork.

  6. In a pan heat olive oil. Saute garlic. Add in chopped onions and saute until onions turn translucent.

  7. Add bell peppers and cook for a minutes. Season with salt and pepper.

  8. Cooked quinoa into the pan and toss well. Add the cranberries and walnuts, toss well and keep aside.

  9. Butternut squash should be done by now. Let it sit for few minutes outside.

  10. Scoop out the flesh from about ½ inch from the skin. Scooped out flesh can be chopped fine and added to the quinoa stuffing mix.

  11. Fill butternut squash boats with quinoa filling.

  12. Reduce oven temperature to 200 F and roast squash for 3 to 5 minutes.

  13. Finally garnish with pomegranate seeds, grated Parmesan cheese and sprinkle with fresh chopped coriander. Serve hot.

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