Dinner, Healthy Recipes For Dinner, Recipes For Dinner Healthy Vegetarian

Recipes For Dinner Healthy Vegetarian

Healthy Vegetarian Recipes For Dinner

Recipes For Dinner Healthy Vegetarian-Recipe 1

Ingredients

  • Roasted Sweet Potato:
  • 1 large sweet potato, peel and diced
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt

Quinoa:

  • 3/4 cup red quinoa
  • 1 3/4 cups water
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Juice of half a lime
  • 2 tablespoon cilantro, chopped

Cilantro Cream Drizzle:

  • 1/4 cup plain non fat Greek yogurt
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon agave nectar or honey
  • Juice of half a lime
  • Pinch of salt, garlic powder, and chili powder

Other Ingredients:

  • 1 cup black beans, rinsed and drained
  • Cilantro for garnishing

Instructions

Roasted Sweet Potato:

  • Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
  • Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet. Roast the sweet potato for 12-15 minutes or until it is fork tender.

Quinoa:

  • Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
  • Remove quinoa from the heat and season with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.

Cilantro Cream Drizzle:

  • In a blender add all of the ingredients and blend until smooth.

Recipes For Dinner Healthy Vegetarian-Recipe 2

Ingredients

  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 1/2 cups vegetable broth
  • 1 cup canned coconut milk (full fat)
  • 9 oz spaghetti
  • 3 cups fresh spinach
  • lemon juice of 1/2 lemon
  • 1 teaspoon lemon zest
  • salt
  • pepper
  • red pepper flakes

Instructions

  • In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
  • Add the uncoooked spaghetti, the vegetable broth, the coconut milk, and the lemon juice. Stir a couple of times and gently push the spaghetti in the liquid when they’re soft enough (this might take a couple of minutes. Try not to break them when they’re still too hard). Cook for 15-18 minutes.
  • When the spaghetti are al dente, stir in the spinach and the lemon zest. Cook for 2 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!

Recipes For Dinner Healthy Vegetarian-Recipe 3

Ingredients

  • 1 cup dry quinoa
  • 3 cups vegetable broth
  • 1 can (15 ounces) diced fire roasted tomatoes
  • 10 ounces red enchilada sauce
  • 4 ounces diced green chiles
  • 1 cup sweet corn frozen or canned
  • 2 cups black beans (about 1.5 cans)
  • 2 cups Mexican blend shredded cheese divided in half
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • optional toppings: avocado or guacamole, salsa, diced jalapeno, cilantro, lime

Instructions

  • Preheat the oven to 350 degrees F.
  • Rinse quinoa in a fine mesh sieve under running water for at least 30 seconds. This removes any bitterness that the quinoa might have.
  • Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat. Reduce to a simmer over medium-low heat and cover with a lid. Simmer for 15-20 minutes, or until quinoa is cooked through. Drain off any excess liquid.
  • Combine all ingredients, except for 1 cup of cheese, in a large mixing bowl. Stir to combine.
  • Add mixture to a two quart baking dish. Sprinkle with reserved cheese.
  • Bake for 20 minutes at 350 degrees, or until cheese is melted and turning golden.
  • Remove from oven and let cool for 5 minutes before serving. Serve topped with avocado or guacamole, fresh cilantro and salsa.

Recipes For Dinner Healthy Vegetarian-Recipe 4

Ingredients

  • 1 tablespoon sesame oil
  • 8 oz sliced water chestnuts
  • 8 oz sugar snap peas
  • 8 oz sliced mushrooms
  • 1 red bell pepper, sliced
  • 1 bunch of green onions, sliced (around 1 1/2 cups worth)
  • 4 cups fresh broccoli florets
  • 12 cloves of garlic, minced
  • 1/4 cup minced fresh ginger
  • 1 batch stir fry sauce
  • white rice, for serving

Instructions

  • Heat a large skillet or jumbo cooker to medium high heat with 1 tablespoon of sesame oil
  • Add water chestnuts, sugar snap peas, mushrooms, bell pepper, green onions, broccoli, garlic, and ginger
  • Cook for 20 – 25 minutes, stirring often, until most of the liquid evaporates and vegetables are cooked but not too soft
  • Shake together a batch of this stir fry sauce
  • Add stir fry sauce and cook an additional 3 – 5 minutes, until sauce thickens and coats vegetables
  • Serve alone or over white rice

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