Healthy Autumn Recipes: 3 Spanish-Inspired Meals with Vegetables

These three autumn recipes pair seasonal vegetables with Spanish pantry flavours: roasted squash and chickpeas, smoky mushroom and white bean stew, and warm potato salad with sardines. Each serves two and includes measured ingredients and practical steps.

They are vegetable-led meal ideas for everyday cooking, rather than a prescribed diet. Adjust salt and portions to your preferences and check the labels on canned ingredients.

1. Roasted squash and chickpeas with paprika

Serves: 2. Total time: about 35 minutes.

• 500 g peeled squash, cut into 2 cm cubes.
• 240 g cooked chickpeas, drained and rinsed.
• 1 small red onion, cut into wedges.
• 1½ tablespoons extra virgin olive oil.
• 1 teaspoon sweet smoked Spanish paprika.
• 1 tablespoon lemon juice, plus parsley to finish.
• Salt and pepper to taste.

1. Heat the oven to 220°C (425°F).
2. Toss squash, chickpeas and onion with the oil, paprika and seasoning on a large baking tray.
3. Roast for 25–30 minutes, turning once, until the squash is tender and lightly browned.
4. Finish with lemon juice and parsley. Serve as two light meals or alongside another dish.

Try the recipe with ingredients from our Spanish olive oil collection.

2. Smoky mushroom and white bean stew

Serves: 2. Total time: about 30 minutes.

• 250 g mushrooms, sliced.
• 1 small onion, chopped, and 2 garlic cloves, minced.
• 1 tablespoon olive oil.
• 240 g cooked white beans, drained and rinsed.
• 300 g chopped canned tomatoes.
• 150 mL vegetable stock, plus extra if needed.
• 1 teaspoon sweet smoked paprika.
• 2 handfuls spinach and black pepper to taste.

1. Warm the oil in a saucepan and soften the onion for 5 minutes.
2. Add mushrooms and cook for 6–8 minutes, stirring, until they begin to brown.
3. Add garlic and paprika; stir for 30 seconds, then add tomatoes, stock and beans.
4. Simmer for 10 minutes, adding stock if needed. Stir in spinach until wilted and season to taste.

Serve with bread or a cooked grain if you want a larger meal. Browse our Spanish cooking ingredients for pantry additions.

3. Warm potato, pepper and sardine salad

Serves: 2. Total time: about 25 minutes.

• 400 g small potatoes, cut into bite-sized pieces.
• 1 tin sardines, approximately 100–120 g drained.
• 100 g drained roasted peppers, sliced.
• 2 handfuls salad leaves and a little chopped parsley.
• 1 tablespoon olive oil and 2 teaspoons sherry vinegar or lemon juice.
• Black pepper to taste.

1. Simmer the potatoes in water for 12–15 minutes, until tender. Drain well.
2. Whisk oil and vinegar or lemon juice in a bowl. Toss with the warm potatoes and peppers.
3. Let the potatoes cool slightly, then fold in the leaves and parsley.
4. Divide between two plates and place the sardines on top. Season to taste.

For a different version, swap sardines for cooked chickpeas. Our sherry vinegar guide explains how to balance a dressing.

A practical autumn pantry

Keep olive oil, paprika, cooked beans and canned tomatoes on hand, then buy seasonal vegetables locally. Spanish pantry ingredients add flavour without requiring a long list of fresh ingredients for every meal.

Explore Spanish pantry ingredients at Little Spain Market and choose the products that fit the recipes you plan to cook.