21 Delicious and Nutritious Dinner Recipes for a Healthy Meal

Healthy dinners can be delicious and satisfying, and this collection of 21 recipes proves just that! Packed with fresh ingredients and easy-to-follow steps, each dish brings flavor without compromising nutrition. Whether you’re looking for quick weeknight meals or dishes to impress at your next gathering, you’ll find plenty of inspiration here.

Baked Salmon with Asparagus

Baked salmon with asparagus is a delightful and nutritious dish that’s both simple to prepare and bursting with flavor. The tender, flaky salmon pairs beautifully with the crisp asparagus, creating a well-balanced meal that feels gourmet without the fuss. This dish is perfect for busy weeknights or a special occasion.

The freshness of lemon and herbs enhances the natural taste of the salmon, while the asparagus adds a lovely crunch. Plus, it takes minimal time to make, allowing you to enjoy a healthy dinner without spending hours in the kitchen.

Ingredients

2 salmon fillets
1 bunch of asparagus, trimmed
2 tablespoons olive oil
1 lemon, sliced
2 cloves garlic, minced
Salt and pepper to taste
Fresh dill or parsley for garnish

Instructions

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper. Place the salmon fillets in the center and arrange the asparagus around them.
Drizzle olive oil over the salmon and asparagus, then sprinkle with minced garlic, salt, and pepper.
Top the salmon with lemon slices.
Bake for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
Garnish with fresh dill or parsley before serving.

Chickpea Salad with Feta

This Chickpea Salad with Feta is a light, refreshing dish that’s perfect for a healthy dinner. Packed with protein from the chickpeas and a delightful creaminess from the feta, it balances flavors beautifully. You’ll enjoy the crunch of fresh vegetables along with a zesty dressing that ties everything together.

Best of all, this salad is super simple to whip up. Just toss together a few ingredients, and you have a nutritious meal ready in no time. It’s great on its own or as a side dish!

Ingredients

1 can chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, chopped
1/4 cup fresh parsley, chopped
1/2 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
Drizzle with olive oil and lemon juice, then toss to combine.
Add crumbled feta cheese on top, and season with salt and pepper.
Serve immediately or chill in the refrigerator for 30 minutes for flavors to meld.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a delightful combination of flavors and textures that are both satisfying and healthy. The sweet potatoes add a natural sweetness, while the black beans provide a hearty, protein-packed element. Together, they create a filling meal that is simple to prepare and sure to please everyone at the table.

This recipe is perfect for a quick weeknight dinner or a casual get-together. With just a few ingredients and minimal prep time, you can have a delicious meal on the table in no time. Top them with fresh avocado and cilantro for an extra burst of flavor!

Ingredients

2 medium sweet potatoes, peeled and diced
1 can black beans, rinsed and drained
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper, to taste
8 small corn tortillas
1 avocado, sliced
Fresh cilantro, for garnish
Lime wedges, for serving

Instructions

Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with cumin, paprika, salt, and pepper. Toss to coat evenly.
Bake the sweet potatoes for 20-25 minutes, or until they are tender and slightly crispy.
In a small saucepan, heat the black beans over medium heat until warmed through, about 5 minutes.
Warm the tortillas in a skillet or directly over the flame for a few seconds on each side.
Assemble the tacos by placing a scoop of roasted sweet potatoes and black beans on each tortilla. Top with avocado slices and fresh cilantro.
Serve with lime wedges on the side for squeezing over the tacos.

Quinoa-Stuffed Bell Peppers

Quinoa-stuffed bell peppers are a delicious and nutritious meal that packs a punch of flavor and color. These vibrant vegetables are filled with a tasty mixture of quinoa, black beans, corn, and spices, making them a satisfying option for a healthy dinner.

This recipe is simple to prepare, and you can customize the filling to suit your taste. Whether you’re looking for a gluten-free option or just a new way to enjoy veggies, these stuffed peppers are a hit with everyone!

Ingredients

4 bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth
1 can black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish

Instructions

Preheat the oven to 375°F (190°C).
In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
While the quinoa cooks, prepare the bell peppers by cutting the tops off and removing the seeds. Place them upright in a baking dish.
In a bowl, mix cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper.
Stuff the mixture into the bell peppers, packing it in firmly. If desired, sprinkle shredded cheese on top.
Bake in the preheated oven for 25-30 minutes, until the peppers are tender. Garnish with fresh cilantro before serving.

Cauliflower Fried Rice

Cauliflower fried rice is a fantastic twist on the classic dish, providing a healthy alternative that doesn’t skimp on flavor. This recipe is light yet filling, offering a savory mix of textures and tastes with every bite. Perfect for a quick weeknight meal, it’s simple to whip up and can be customized with your favorite vegetables and proteins.

With the satisfying crunch of fresh veggies and the subtle nuttiness of cauliflower, this dish is a crowd-pleaser. It’s not just healthy; it’s also colorful and inviting, making it a great option for both adults and kids. Plus, it’s ready in about 20 minutes, making it an easy choice for busy evenings.

Ingredients

1 medium head of cauliflower, riced
2 tablespoons vegetable oil
2 eggs, beaten
1 cup mixed vegetables (peas, carrots, and bell peppers)
3 green onions, sliced
3 tablespoons soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
Salt and pepper to taste

Instructions

Prep the Cauliflower: Remove the leaves and stem from the cauliflower and chop it into chunks. Use a food processor to pulse until it resembles rice. Alternatively, you can use a box grater.
Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Pour in the beaten eggs and scramble until cooked. Remove the eggs from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the riced cauliflower and mixed vegetables, stirring frequently for about 5-7 minutes until tender.
Add Flavor: Return the scrambled eggs to the skillet. Drizzle with soy sauce and sesame oil, and mix everything together. Season with salt and pepper to taste.
Finish and Serve: Stir in the sliced green onions and cook for an additional minute. Serve hot as a side dish or a main course!

Grilled Chicken with Avocado Salsa

Grilled Chicken with Avocado Salsa is a delightful and healthy dish perfect for any weeknight dinner. The juicy, perfectly cooked chicken pairs wonderfully with the fresh, creamy avocado salsa, offering a burst of flavor that’s both satisfying and nutritious.

This recipe is simple to make and requires minimal ingredients, making it a great choice for busy evenings. The combination of grilled chicken and vibrant avocado salsa not only tastes amazing but also adds a refreshing touch to your dinner table.

Ingredients

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 ripe avocados, diced
1 small red onion, finely chopped
1 lime, juiced
1/4 cup fresh cilantro, chopped
1 jalapeño, minced (optional)

Instructions

Prepare the Chicken: Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
Grill the Chicken: Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes.
Make the Avocado Salsa: In a bowl, combine the diced avocados, chopped red onion, lime juice, cilantro, and jalapeño if using. Gently mix until well combined.
Serve: Slice the grilled chicken and top it with a generous portion of avocado salsa. Enjoy your healthy, delicious meal!

Lentil Curry with Spinach

Lentil curry with spinach is a warm and comforting dish that packs a punch of flavor. The combination of lentils and spinach makes it both nutritious and filling, perfect for a healthy dinner option. With spices like cumin and turmeric, every bite is rich and satisfying while being easy to prepare.

This recipe is not only simple to make, but it also brings together wholesome ingredients that are often already in your pantry. Cozy up with this hearty meal that’s sure to please everyone at the table!

Ingredients

1 cup dried lentils (red or green)
2 cups vegetable broth
1 can (14 oz) coconut milk
2 cups fresh spinach, chopped
1 onion, diced
2 garlic cloves, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
Salt and pepper to taste
1 tablespoon olive oil
Fresh cilantro for garnish

Instructions

Rinse the lentils under cold water and drain.
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the curry powder, cumin, and turmeric to the pot. Stir well to coat the onions.
Add the rinsed lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce to a simmer.
Cover and cook for about 20-25 minutes, or until the lentils are tender.
Stir in the chopped spinach and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro, over rice or with naan.

Zucchini Noodles with Pesto

Zucchini noodles with pesto are a delightful, fresh take on traditional pasta. This dish offers a light, refreshing flavor that’s perfect for busy weeknights. The nutty, aromatic notes of pesto blend beautifully with the crisp, slightly crunchy texture of the zucchini noodles, making it a satisfying and healthy option.

Not only is this recipe easy to whip up, but it also packs in plenty of nutrients and flavor, keeping your dinner both delicious and guilt-free. In just a few simple steps, you can enjoy a bowl full of goodness that feels indulgent without the heavy carbs.

Ingredients

4 medium zucchinis, spiralized
1 cup fresh basil leaves
1/4 cup pine nuts or walnuts
1/4 cup grated Parmesan cheese
1 clove garlic
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Cherry tomatoes, halved for garnish

Instructions

Make the Pesto: In a food processor, combine basil, nuts, Parmesan, garlic, salt, and pepper. Pulse until finely chopped. With the processor running, gradually add olive oil until smooth.
Prepare the Zucchini Noodles: In a large skillet over medium heat, add the spiralized zucchini. Sauté for 2-3 minutes until just tender but still slightly crisp.
Combine: Add the prepared pesto to the skillet, tossing to coat the zucchini noodles evenly. Cook for another minute to warm through.
Serve: Plate the zucchini noodles and top with halved cherry tomatoes. Enjoy your healthy dinner!

Mediterranean Quinoa Bowl

This Mediterranean Quinoa Bowl is a delightful blend of flavors and textures. It’s packed with nutrients, making it a perfect choice for a healthy dinner. The combination of fluffy quinoa, fresh vegetables, and olives creates a satisfying meal that’s both light and filling. Plus, it’s simple to whip up in no time!

The taste is fresh and vibrant, with the olive oil and lemon dressing bringing everything together beautifully. You can customize it with your favorite veggies or proteins, making it versatile for any meal plan. Enjoy a taste of the Mediterranean right at home!

Ingredients

1 cup quinoa
2 cups water or vegetable broth
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted
1/4 cup red onion, thinly sliced
1/4 cup feta cheese (optional)
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper, to taste

Instructions

Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Let it sit for 5 minutes, then fluff with a fork.
Prepare the Vegetables: While the quinoa is cooking, chop the cucumber, cherry tomatoes, red onion, and olives.
Mix the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Assemble the Bowl: In a large bowl, combine the cooked quinoa, cucumber, tomatoes, olives, and onion. Drizzle with the dressing and toss gently to combine.
Serve: Top with feta cheese if desired and enjoy your healthy Mediterranean Quinoa Bowl!

Stuffed Acorn Squash

Stuffed acorn squash is a delightful and nutritious dish that brings warmth to any dinner table. The natural sweetness of the squash pairs beautifully with a savory filling that often includes rice, nuts, and dried fruits. It’s a simple recipe that not only tastes great but also looks impressive, making it perfect for family meals or special occasions.

This dish is not only colorful but also packed with nutrients. Each bite provides a wonderful mix of textures and flavors, creating a satisfying meal that everyone will enjoy. Plus, it’s easy to prepare, making it a go-to option for busy weeknights!

Ingredients

2 medium acorn squashes
1 cup cooked rice (white, brown, or wild)
1/2 cup dried cranberries
1/4 cup chopped nuts (walnuts, pecans, or almonds)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste
1 tablespoon olive oil
Fresh herbs for garnish (like parsley or thyme)

Instructions

Preheat the oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds.
Drizzle the inside of the squashes with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for about 30 minutes until tender.
In a bowl, combine the cooked rice, dried cranberries, chopped nuts, cinnamon, nutmeg, and additional salt and pepper. Mix well.
Once the squashes are done, flip them over and fill each half with the rice mixture, pressing down gently.
Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until everything is heated through.
Garnish with fresh herbs before serving. Enjoy your healthy and flavorful stuffed acorn squash!

Eggplant Parmesan Bake

Eggplant Parmesan Bake is a delightful vegetarian dish that brings comfort and rich flavors to your dinner table. The layers of tender eggplant, savory marinara sauce, and gooey cheese create a satisfying meal that seems indulgent yet is surprisingly healthy.

This recipe is simple to make, making it perfect for a weeknight dinner. With just a few ingredients, you can whip up a delicious meal that’s sure to impress family and friends!

Ingredients

2 large eggplants, sliced into rounds
1 teaspoon salt
4 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1/2 teaspoon black pepper
1 teaspoon dried oregano
Fresh basil leaves for garnish

Instructions

Prepare the Eggplant: Preheat your oven to 375°F (190°C). Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
Layer the Ingredients: In a baking dish, spread a layer of marinara sauce at the bottom. Place a layer of eggplant over the sauce, followed by a layer of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and golden brown.
Serve: Let the dish cool for a few minutes before garnishing with fresh basil. Slice and enjoy your delicious Eggplant Parmesan Bake!

Turkey and Spinach Meatballs

Turkey and spinach meatballs are a tasty and healthy dinner option that everyone will love. They are moist, packed with flavor, and provide a great way to sneak in some greens. This dish is simple to prepare, making it perfect for busy weeknights or meal prep.

The combination of lean turkey and nutritious spinach creates a satisfying meal that’s both hearty and light. Serve these meatballs with your favorite sauce, whether it’s marinara or a yogurt dip, for a delightful flavor boost. They can be enjoyed on their own, added to pasta, or included in a salad.

Ingredients

1 pound ground turkey
1 cup fresh spinach, chopped
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 large egg
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil for cooking

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine ground turkey, chopped spinach, breadcrumbs, Parmesan cheese, onion, garlic, egg, Italian seasoning, salt, and pepper. Mix until just combined.
Form the mixture into meatballs, about 1 inch in size, and place them on a baking sheet lined with parchment paper.
Drizzle olive oil over the meatballs and bake for 20-25 minutes, or until cooked through and golden brown.
Serve with your favorite dipping sauce or over pasta. Enjoy!

Zesty Lemon Herb Grilled Shrimp

This Zesty Lemon Herb Grilled Shrimp recipe is a fantastic way to enjoy a light yet flavorful meal. The combination of fresh herbs and a zingy lemon marinade makes each bite burst with flavor. Plus, it’s a breeze to prepare, so you can have dinner on the table in no time!

Perfect for weeknight dinners or casual gatherings, these shrimp are great served on skewers or as a topping for salads and rice bowls. The grilling process enhances the natural sweetness of the shrimp while the lemon and herbs add a refreshing twist. Give it a try for a healthy and satisfying dinner!

Ingredients

1 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon zest
Salt and pepper to taste
Lemon wedges for serving

Instructions

In a mixing bowl, whisk together the olive oil, lemon juice, garlic, parsley, cilantro, lemon zest, salt, and pepper.
Add the shrimp to the bowl and toss until they are well coated. Let them marinate for about 15-30 minutes.
Preheat the grill to medium-high heat and thread the shrimp onto skewers.
Place the skewers on the grill and cook for 2-3 minutes on each side, or until the shrimp are opaque and cooked through.
Remove from the grill and serve with lemon wedges. Enjoy your delicious grilled shrimp!

Whole Wheat Pasta Primavera

Whole Wheat Pasta Primavera is a delightful and colorful dish that celebrates fresh vegetables and wholesome ingredients. With its mild, nutty flavor from whole wheat pasta and the crunch of vibrant veggies, it’s both satisfying and nutritious. This recipe is simple to make, making it perfect for busy weeknights or as a light weekend meal.

The combination of sautéed bell peppers, zucchini, and onions, tossed with al dente pasta, creates a medley of textures and flavors that will please everyone at the table. You can easily customize it by adding your favorite seasonal vegetables or a sprinkle of cheese on top. Let’s get cooking!

Ingredients

8 ounces whole wheat pasta
1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 small red onion, sliced
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for about 30 seconds. Then, add the sliced bell peppers, zucchini, and onion. Cook until the vegetables are tender, about 5-7 minutes.
Combine Pasta and Veggies: Add the cooked pasta to the skillet with the sautéed vegetables. Sprinkle in the Italian seasoning, salt, and pepper, and toss everything together until well combined.
Serve: Plate the pasta primavera and garnish with fresh basil leaves. Enjoy your healthy and delicious dinner!

Savory Oatmeal with Veggies

Savory oatmeal with veggies is a delightful twist on the traditional sweet breakfast dish. This recipe combines creamy oats with fresh spinach and a perfectly poached egg, offering a satisfying and nutritious meal that’s bursting with flavor. It’s simple to make and perfect for a cozy dinner or a hearty breakfast!

The dish balances the nutty taste of oats with the richness of the egg and the freshness of the vegetables. It’s not just filling but also packed with vitamins and minerals, making it a great choice for a healthy diet. Plus, the creamy texture and savory spices make it a comforting dish you’ll want to enjoy again and again.

Ingredients

1 cup rolled oats
2 cups vegetable broth
1 cup fresh spinach
1 large egg
1 tablespoon grated Parmesan cheese
Salt and pepper to taste
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)

Instructions

Cook the Oats: In a medium saucepan, bring vegetable broth to a boil. Add the rolled oats and cook for about 5 minutes, stirring occasionally until creamy.
Prepare the Poached Egg: While the oats are cooking, fill a small pot with water and bring it to a gentle simmer. Crack the egg into a small bowl, then gently slide it into the simmering water. Cook for about 3 minutes for a runny yolk, then remove with a slotted spoon.
Add Spinach: Stir the fresh spinach into the cooked oatmeal and let it wilt for a minute. Season with garlic powder, salt, and pepper.
Assemble the Bowl: Serve the savory oatmeal in a bowl, placing the poached egg on top. Sprinkle with grated Parmesan cheese and add red pepper flakes if desired.

Vegetable Stir-Fry with Tofu

This Vegetable Stir-Fry with Tofu is a delightful and colorful dish that packs a punch of flavor while keeping things healthy. It’s a perfect blend of fresh vegetables and protein-rich tofu, making it a satisfying option for dinner. Plus, it’s quick and easy to prepare, so you can whip it up on a busy weeknight without breaking a sweat!

The combination of crisp veggies and the slight chewiness of the tofu creates a wonderful texture. Tossed in a light soy sauce or teriyaki glaze, each bite is bursting with goodness. Enjoy it over a bed of brown rice or quinoa for a complete meal that will leave you feeling nourished and energized.

Ingredients

14 oz firm tofu, pressed and cubed
2 tablespoons soy sauce
1 tablespoon sesame oil
1 red bell pepper, sliced
1 zucchini, sliced
1 cup broccoli florets
1 carrot, julienned
3 green onions, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame seeds (optional)
2 cups cooked brown rice

Instructions

Marinate the Tofu: In a bowl, combine the tofu cubes with soy sauce and let them marinate for about 15 minutes.
Stir-Fry the Vegetables: In a large skillet or wok, heat sesame oil over medium-high heat. Add garlic and ginger, cooking for 1 minute until fragrant. Then, add the sliced bell pepper, zucchini, broccoli, and carrot. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
Cook the Tofu: Push the veggies to one side of the skillet and add the marinated tofu. Cook until golden brown, about 5 minutes, stirring occasionally.
Combine and Serve: Toss everything together in the skillet. Serve hot over a bed of brown rice, garnished with chopped green onions and sesame seeds if desired.

Coconut Curry Chickpeas

Coconut curry chickpeas are a delightful blend of flavors that bring warmth and comfort to any dinner table. This dish combines the creaminess of coconut milk with the earthiness of chickpeas and a medley of spices, creating a rich, satisfying meal that’s both nutritious and easy to prepare.

Not only is it bursting with flavor, but it’s also quick to whip up, making it perfect for busy weeknights. The combination of spices and creamy coconut milk makes every bite feel indulgent, while still being a healthy option. Serve it over rice for a complete meal that will leave everyone asking for seconds!

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 bell pepper, chopped
1 cup spinach, chopped
Salt and pepper, to taste
Cilantro, for garnish
Rice, for serving

Instructions

Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
Stir in minced garlic, curry powder, and ground cumin, cooking for another minute until fragrant.
Add chickpeas, bell pepper, and coconut milk to the pan. Stir to combine and let simmer for about 10 minutes.
Fold in the spinach and cook until wilted. Season with salt and pepper to taste.
Serve over rice and garnish with fresh cilantro.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts with balsamic glaze are a delicious and healthy side dish that packs a punch of flavor. With their crispy edges and tender centers, these little greens are drizzled with a sweet and tangy balsamic reduction that brings out their natural earthiness. This recipe is simple enough for a weeknight dinner but fancy enough to impress guests at your next gathering.

The combination of roasting and glazing creates a perfect balance of sweetness and acidity, making these Brussels sprouts a delightful addition to any meal. Plus, they are easy to prepare and can be on the table in less than 30 minutes!

Ingredients

1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup balsamic vinegar
1 tablespoon honey (optional)

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, or until golden brown and crispy.
While the sprouts are roasting, combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and reduce until thickened, about 5-7 minutes.
Once the Brussels sprouts are done, drizzle the balsamic glaze over the top before serving. Enjoy!

Shrimp Tacos with Cabbage Slaw

These shrimp tacos are a delightful blend of fresh flavors and a satisfying crunch. The tender shrimp pairs perfectly with the crisp cabbage slaw, making each bite a burst of taste. This recipe is not only quick to prepare but also a healthy option for dinner.

With a zesty lime dressing and a sprinkle of fresh herbs, these tacos are both refreshing and filling. You’ll love how simple it is to whip them up on a busy weeknight!

Ingredients

1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
8 small corn tortillas
2 cups green cabbage, shredded
1/4 cup cilantro, chopped
1 lime, juiced
1 avocado, sliced

Instructions

Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, salt, and pepper. Let marinate for about 10 minutes.
Cook the Shrimp: Heat a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
Warm the Tortillas: In another skillet, warm the corn tortillas for about 1-2 minutes on each side until pliable.
Make the Slaw: In a bowl, mix the shredded cabbage, cilantro, and lime juice. Season with salt to taste.
Assemble the Tacos: Place a few shrimp on each tortilla, top with cabbage slaw, and add avocado slices. Serve immediately, garnished with extra lime wedges.

Mushroom Risotto with Peas

Mushroom Risotto with Peas is a creamy and comforting dish that combines the earthy flavor of mushrooms with sweet green peas. This recipe is perfect for those seeking a hearty yet healthy meal that’s also simple to prepare. With just a few ingredients, you can create a dish that feels both fancy and satisfying.

The risotto is rich and creamy, thanks to the slow cooking of Arborio rice, which absorbs broth beautifully. Each spoonful delivers a blend of textures and flavors, making it a delightful dinner option. Pair it with a salad or some crusty bread for a complete meal!

Ingredients

1 cup Arborio rice
4 cups vegetable broth
1 cup mushrooms, sliced
1 cup frozen peas
1 small onion, diced
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions

In a saucepan, warm the vegetable broth over low heat.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
Stir in the mushrooms and cook until softened, about 5 minutes.
Add the Arborio rice to the skillet, stirring for 1-2 minutes until the rice is lightly toasted.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more.
After about 15 minutes, stir in the frozen peas. Continue cooking until the rice is creamy and al dente, about another 5 minutes.
Remove from heat and mix in the Parmesan cheese. Season with salt and pepper to taste.
Garnish with fresh parsley before serving.

Herbed Quinoa with Roasted Veggies

This Herbed Quinoa with Roasted Veggies is a delightful dish that’s both nutritious and tasty. The combination of quinoa, a protein-packed grain, with colorful, roasted vegetables creates a vibrant meal that bursts with flavor. It’s simple to make, perfect for a weeknight dinner, and can be customized with your favorite herbs and veggies.

The earthy taste of quinoa pairs wonderfully with the sweetness of roasted vegetables like bell peppers, zucchini, and cherry tomatoes. A sprinkle of fresh herbs elevates the dish, making it not just healthy but also appealing to the senses. Whether you’re a seasoned cook or just starting out, this recipe will be a hit on your dinner table!

Ingredients

1 cup quinoa
2 cups vegetable broth or water
1 zucchini, sliced
1 bell pepper, sliced
1 cup cherry tomatoes
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
Fresh herbs (like parsley or basil) for garnish

Instructions

Preheat your oven to 400°F (200°C).
Rinse quinoa under cold water and drain. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
While quinoa cooks, toss sliced zucchini, bell pepper, and cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper on a baking sheet.
Roast the vegetables in the oven for about 20-25 minutes, or until tender and slightly caramelized.
Serve the roasted veggies over the quinoa, garnishing with fresh herbs. Enjoy your healthy meal!