Eat your veggies easily with these dinner recipes.
These dinners are packed with fresh vegetables like spinach, cauliflower and mushrooms.
you might make these delicious dinners in just 30 minutes or less, which is perfect for busy nights.
Diana Chistruga
Recipes like Zucchini Noodle Primavera and Greek Stuffed Portobello Mushrooms are healthy, tasty and veggie-forward.
Hearty Chickpea & Spinach Stew
This satisfying stew comes together in a snap.
This better-than-takeout healthy dinner comes together in just 25 minutes, so it’s perfect for busy weeknights.
Diana Chistruga
This easy healthy recipe comes together in just 20 minutes, so it’s great for weeknight dinners.
Pack up any leftovers for lunch.
We know better now, but a lackluster vinaigrette makes us want to skip the salad altogether.
Without the buttermilk and mayo, is it even worth it?
This dressing, made with creamy avocado and tangy umeboshi vinegar, will show you the possibilities.
If you want to get extra fancy with it, try grilling the corn for an added smoky flavor.
While this salad can be eaten as a side, it’s strong enough to star as the entree.
If you like heat, sub Sriracha for some of the ketchup.
Using frozen riced cauliflower instead of rice keeps the carbs in check–and makes for quicker prep.
This quick vegetarian dinner is chock-full of colorful vegetables smothered in a light, creamy sauce.
Baked tofu has a firm, toothsome texture that crisps well in a hot pan.
Or opt for a smoked version, which has the same texture with a more robust flavor.
Serve over brown rice.
Serve with wild rice or roasted potatoes.
Or simply serve it over your favorite steamed vegetables for an easy side dish.
If you’d rather make just enough sauce for this pasta, simply cut the sauce amounts in half.
The white pepper adds earthy flavor, while black kicks up the heat.
Cooking lima beans in pancetta drippings infuses them with flavor.
The tomatoes get sweet and tender and turn into sauce with the stock and the pasta.
Without ever adding any butter, the spaghetti sauce is rich and silky.
Adding the herbs at the end gives the dish a fresh pop of color and flavor.
This is one healthy pasta recipe we can definitely get behind!
Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast.
Serve them on buns or stuff them in pitas.
These pitas would also work well with whatever leftover cooked veggies you have on hand.
No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.
A drizzle of olive oil to finish carries the flavors of this easy vegan crock-pot stew.
EatingWell’s Eggplant Parmesan
Here we bake breaded eggplant for crispy results with fewer calories to boot.
Serve over whole-wheat egg noodles or mashed potatoes.
To make it a full, satisfying dinner, serve over cooked brown rice.
If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.
Eggs are the base of the creamy sauce.
They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
Diana Chistruga
Jennifer Causey
