19 Quick and Easy Veg Dinner Recipes for a Colorful and Healthy Feast

Looking for quick, vibrant meals that are as good for your body as they are for your taste buds? Here are 19 easy vegetarian dinner recipes that pack a colorful punch and will keep dinner exciting. Whether you’re a veggie veteran or just want some fresh ideas, these dishes promise to spice up your mealtime routine without all the fuss.

Zucchini Noodles with Avocado Pesto

Zucchini noodles with avocado pesto make for a light, refreshing dinner that’s both satisfying and easy to prepare. The creamy avocado pesto adds a rich, nutty flavor that pairs perfectly with the tender crunch of zucchini noodles. It’s a delightful way to enjoy a healthy meal without feeling weighed down.

This dish is not only quick to whip up but also colorful and packed with nutrients. Whether you’re trying to eat more vegetables or simply looking for a tasty dish, this recipe is a winner. It takes just a few minutes to prepare and can easily be customized with your favorite toppings, making it a versatile choice for any night of the week.

Ingredients

• 4 medium zucchinis, spiralized
• 2 ripe avocados
• 1/4 cup fresh basil leaves
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 garlic clove
• 1/4 cup pine nuts (or walnuts)
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions

1. Make the Pesto: In a food processor, combine avocados, basil, lemon juice, olive oil, garlic, pine nuts, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
2. Prepare the Zucchini Noodles: In a large skillet, lightly sauté the spiralized zucchini over medium heat for about 2-3 minutes, just until slightly softened.
3. Toss Together: Remove the zucchini from heat and toss with the avocado pesto until well coated.
4. Serve: Plate the zucchini noodles, garnishing with halved cherry tomatoes. Enjoy your healthy, delicious meal!

Stuffed Bell Peppers with Quinoa

Stuffed bell peppers are a colorful and nutritious option for a quick dinner. Each pepper is filled with a delightful mix of quinoa, black beans, and spices, creating a satisfying meal that’s packed with flavor. This dish is not only easy to make but also offers a healthy way to enjoy your veggies.

The combination of textures and tastes makes these stuffed peppers a hit at the dinner table. They are versatile enough to customize with your favorite ingredients, and they come together in just a little over an hour. Perfect for a busy weeknight!

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup diced tomatoes (fresh or canned)
• 1 cup shredded cheese (cheddar or your choice)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. In a mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix until well combined.
4. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Top each with shredded cheese.
5. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly.
6. Garnish with fresh cilantro if desired and serve warm.

Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a delicious and simple dinner option that packs a flavorful punch. The combination of tender, roasted sweet potatoes and hearty black beans creates a satisfying meal that’s both healthy and filling. With a sprinkle of fresh cilantro and a squeeze of lime, these tacos are sure to brighten up your dinner table.

This recipe is incredibly easy to make, perfect for busy nights when you want something quick yet nutritious. Whether you’re a seasoned cook or just starting, you’ll find this dish simple to prepare, making it a go-to for weeknight dinners.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small tortillas
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
2. Roast the sweet potatoes for about 25-30 minutes, or until they are tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warm.
4. Warm the tortillas in a dry skillet or microwave. Assemble the tacos by placing a generous scoop of sweet potatoes and black beans on each tortilla.
5. Top with fresh cilantro and a squeeze of lime before serving. Enjoy your tasty tacos!

Chickpea Stir-Fry with Bell Peppers

If you’re looking for a quick and tasty meal, chickpea stir-fry with bell peppers is an excellent choice. This dish bursts with flavor and is packed with nutrients, making it a healthy addition to your dinner lineup. The combination of crunchy bell peppers and hearty chickpeas provides a satisfying texture and a colorful presentation on your plate.

Best of all, this stir-fry can be prepared in just 20 minutes, making it perfect for busy weeknights. The vibrant mix of vegetables not only looks appealing but also offers a variety of vitamins and minerals. So, if you want something simple yet delicious, you’re in for a treat!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 onion, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Add sliced onion and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Stir in the chickpeas, cumin, paprika, salt, and pepper. Cook for another 5 minutes, ensuring everything is well combined and heated through.
4. Remove from heat and garnish with fresh parsley or cilantro before serving.

Rainbow Vegetable Buddha Bowl

A Rainbow Vegetable Buddha Bowl is a delightful and nutritious meal that’s both simple to make and bursting with flavor. Featuring a colorful array of fresh vegetables, hearty grains, and protein-rich beans, this bowl is a feast for both the eyes and the palate. Perfect for a quick dinner, it can be customized with whatever ingredients you have on hand.

The combination of textures and tastes creates a satisfying dish that leaves you feeling energized. It’s a great way to enjoy a variety of nutrients in a single meal. Plus, it’s easy to prepare, making it a fantastic option for busy weeknights!

Ingredients

• 1 cup cooked barley (or any grain of your choice)
• 1 can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup chopped green onions
• 2 hard-boiled eggs, halved
• 1 tablespoon olive oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• Salt and pepper to taste
• Fresh herbs for garnish (basil or cilantro)

Instructions

1. Prepare the Base: In a bowl, layer the cooked barley as the base of your Buddha bowl.
2. Add the Beans: Next, arrange the black beans over the barley.
3. Top with Veggies: Add the cherry tomatoes, red onion, and green onions on top.
4. Include the Eggs: Place the halved hard-boiled eggs in the center for extra protein.
5. Dress It Up: Drizzle olive oil and soy sauce over the top, then season with salt and pepper to taste.
6. Garnish: Finish with fresh herbs for a burst of flavor and color.
7. Serve: Enjoy your vibrant and nutritious Rainbow Vegetable Buddha Bowl!

Creamy Cauliflower and Spinach Soup

This creamy cauliflower and spinach soup is a warm and comforting dish that packs a flavorful punch. The blend of tender cauliflower and fresh spinach creates a deliciously smooth texture, while a hint of seasoning makes it truly satisfying. Perfect for a quick weeknight dinner, this soup is both simple to make and full of nutrients.

The richness of the cream adds depth, making each spoonful feel indulgent without being heavy. Serve it with some crusty bread for a complete meal that everyone will love!

Ingredients

• 1 medium head of cauliflower, chopped
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• Red pepper flakes for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
2. Add the chopped cauliflower and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, until the cauliflower is tender.
3. Stir in the fresh spinach and cook for another 2-3 minutes until wilted.
4. Using an immersion blender, puree the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with red pepper flakes if desired.

Mediterranean Quinoa Salad

This Mediterranean Quinoa Salad is a delightful mix of fresh flavors and textures. With its vibrant ingredients, it’s not only a feast for the eyes but also packed with nutrients. The nutty quinoa pairs perfectly with juicy tomatoes, crunchy cucumbers, creamy feta, and tangy olives, creating a refreshing dish that everyone will love.

It’s incredibly simple to make, making it an ideal choice for busy weeknights or potluck gatherings. Just toss everything together, and you’re ready to enjoy a healthy and satisfying meal!

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup feta cheese, cubed
• 1/2 cup black olives, pitted and halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Rinse quinoa under cold water. In a saucepan, bring water or broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy. Let it cool.
2. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, feta cheese, olives, red onion, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently to combine.
4. Serve chilled or at room temperature. Enjoy your fresh Mediterranean delight!

Lentil and Vegetable Shepherd’s Pie

Lentil and Vegetable Shepherd’s Pie is a delightful twist on a classic dish that’s both hearty and healthy. Packed with protein-rich lentils and colorful veggies, this dish promises a comforting flavor that’ll please everyone at the table. Plus, it’s simple enough to whip up on a busy weeknight!

The combination of creamy mashed potatoes atop a savory lentil filling creates a satisfying texture that’s hard to resist. It’s a one-dish wonder that offers a wholesome meal with minimal effort. Get ready to enjoy this colorful and nutritious dinner!

Ingredients

• 1 cup lentils, rinsed
• 2 cups vegetable broth
• 1 onion, diced
• 2 carrots, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 cup frozen peas
• 4 cups mashed potatoes (prepared from scratch or store-bought)
• 1 cup shredded cheese (optional)
• Salt and pepper, to taste

Instructions

1. Cook the Lentils: In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain excess liquid if necessary.
2. Sauté the Vegetables: In a skillet, heat a tablespoon of olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5-7 minutes.
3. Mix it Up: Stir in the cooked lentils, thyme, rosemary, peas, and season with salt and pepper. Cook for another 5 minutes until everything is heated through.
4. Assemble: Preheat your oven to 400°F (200°C). Spread the lentil mixture in a baking dish and top with the mashed potatoes. If desired, sprinkle cheese on top.
5. Bake: Place in the oven and bake for 25-30 minutes until the top is golden and bubbly. Let it cool slightly before serving.

Asian-Inspired Cabbage Wraps

Asian-Inspired Cabbage Wraps are a fresh, light dish that’s easy to prepare and bursting with flavor. These wraps combine crisp cabbage leaves with a colorful mix of veggies and protein, offering a satisfying crunch in every bite. The combination of sweet, savory, and tangy flavors will make your taste buds happy, and you’ll love how simple they are to put together!

This recipe is perfect for a quick weeknight dinner or a fun appetizer for gatherings. You can customize the filling with your favorite ingredients, making it a versatile option for everyone. Plus, it’s a great way to sneak in some extra veggies!

Ingredients

• 8 large cabbage leaves
• 1 cup diced tofu (or your choice of protein)
• 1 bell pepper, thinly sliced
• 1 small zucchini, diced
• 1/2 cup shredded carrots
• 1/2 cup chopped red onion
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Prepare the Cabbage: Gently separate the cabbage leaves and set aside. Blanch them in boiling water for 1-2 minutes until slightly softened. Drain and cool.
2. Cook the Filling: In a pan, heat sesame oil over medium heat. Add the garlic and onion, sautéing until fragrant. Then, add the diced tofu, bell pepper, zucchini, and carrots. Cook for about 5-7 minutes until veggies are tender.
3. Add Flavor: Pour in the soy sauce and stir to combine, seasoning with salt and pepper as needed. Mix in the chopped cilantro at the end.
4. Assemble the Wraps: Spoon the cooked filling into the center of each cabbage leaf. Fold the sides over the filling and roll tightly to form a wrap.
5. Serve: Enjoy immediately or serve with a dipping sauce of your choice!

Roasted Vegetable Couscous

Roasted Vegetable Couscous is a vibrant and satisfying dish that brings together a colorful array of veggies and fluffy couscous. The roasted vegetables add a delicious caramelized flavor that pairs perfectly with the light and slightly nutty taste of the couscous. It’s quick to make, making it an excellent choice for a weeknight dinner or a lunch option that will leave you feeling nourished and happy.

This dish is not only easy to prepare but also allows for customization based on your favorite vegetables. Toss in whatever you have on hand, and you’ll have a delightful meal that bursts with flavor and nutrients. Plus, it’s a fantastic way to enjoy more plant-based ingredients!

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth or water
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small eggplant, diced
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 425°F (220°C). On a baking sheet, toss the diced zucchini, bell peppers, eggplant, and red onion with olive oil, oregano, salt, and pepper until well coated.
2. Spread the vegetables in a single layer on the baking sheet and roast for about 20-25 minutes, or until they are tender and slightly caramelized.
3. While the vegetables are roasting, bring the vegetable broth or water to a boil in a medium saucepan. Add the couscous, stir, and remove from heat. Cover and let it sit for 5 minutes.
4. Fluff the couscous with a fork and mix in the roasted vegetables. Adjust seasoning if necessary.
5. Garnish with fresh parsley before serving. Enjoy your colorful and healthy meal!

Curried Vegetable Coconut Stew

Curried Vegetable Coconut Stew is a warm and comforting dish that packs a flavor punch with every spoonful. The combination of creamy coconut milk and aromatic spices creates a rich and satisfying broth that perfectly complements the fresh vegetables. This dish is not just easy to prepare; it’s also versatile, allowing you to use whatever veggies you have on hand.

The stew is mildly spiced, making it a delightful option for anyone who enjoys a hint of heat without overwhelming their palate. It’s perfect for a quick weeknight dinner or a cozy weekend meal, and you can whip it up in under 30 minutes!

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 carrots, diced
• 1 bell pepper, chopped
• 1 zucchini, sliced
• 1 cup green beans, trimmed and cut
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add the diced carrots, bell pepper, zucchini, and green beans to the pot. Cook for about 5-7 minutes until the vegetables start to soften.
4. Pour in the coconut milk and vegetable broth, then stir in the red curry paste and soy sauce. Bring the stew to a gentle simmer.
5. Let it cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Vegetable Samosas with Mint Chutney

Vegetable samosas are a delightful snack that packs a punch of flavor and crunch. Filled with spiced potatoes, peas, and a variety of veggies, these golden pastries are perfect for any occasion. When paired with refreshing mint chutney, they create a tasty contrast that’s hard to resist.

This recipe is simple and fun to make, making it ideal for both novice and experienced cooks. Whether you’re preparing them for a party or just a cozy night in, these samosas are sure to impress!

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 4 tablespoons vegetable oil
• 1/2 cup water (as needed)
• 2 medium potatoes, boiled and mashed
• 1/2 cup green peas (fresh or frozen)
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder
• Salt to taste
• Oil for frying

Instructions

1. Make the Dough: In a bowl, mix flour and salt. Add oil and mix until crumbly. Gradually add water to form a smooth dough. Cover and let it rest for 30 minutes.
2. Prepare the Filling: In a pan, heat a little oil. Add cumin seeds and let them sizzle. Mix in the mashed potatoes, peas, garam masala, coriander powder, chili powder, and salt. Cook for a few minutes and set aside to cool.
3. Shape the Samosas: Divide the dough into small balls. Roll each ball into a circle, then cut it in half. Take one half, form a cone, and seal the edge. Fill with the potato mixture and seal the top, ensuring it’s tightly closed.
4. Fry the Samosas: Heat oil in a deep pan. Fry the samosas in batches until golden brown and crispy. Drain on paper towels.
5. Serve: Pair the samosas with mint chutney and enjoy!

Spinach and Feta Stuffed Portobello Mushrooms

Spinach and feta stuffed portobello mushrooms are a deliciously satisfying dish that combines earthy flavors with a creamy, tangy kick. The large, meaty portobello caps serve as the perfect vessel for a rich spinach and feta filling, making this recipe a hit for veggie lovers.

This dish is not only quick and easy to prepare but also packed with nutrients. It’s perfect for a cozy dinner or a gathering with friends, and the combination of flavors will have everyone coming back for more. Plus, it looks impressive on the plate!

Ingredients

• 4 large portobello mushroom caps
• 2 cups fresh spinach, roughly chopped
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
4. In a bowl, combine the sautéed spinach with crumbled feta, black pepper, and salt.
5. Place the portobello caps on a baking sheet, stem side up. Fill each cap generously with the spinach and feta mixture.
6. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is slightly golden.
7. Garnish with fresh parsley before serving. Enjoy your savory stuffed mushrooms!

Mushroom and Pea Risotto

Mushroom and Pea Risotto is a creamy, satisfying dish that brings comfort to any dinner table. The earthy flavors of mushrooms paired with the sweetness of peas create a delightful balance, making each bite a treat. Plus, this dish is simple enough for a weeknight meal yet impressive enough for guests.

Cooking risotto might seem intimidating, but it’s really all about patience and stirring. With just a few key steps, you’ll have a rich and creamy risotto that showcases the best of these ingredients. It’s a great way to enjoy veggies in a hearty, delicious form!

Ingredients

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

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a separate large pan, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent.
3. Add the mushrooms and cook until they are tender. Stir in the Arborio rice, allowing it to toast for about 2 minutes.
4. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more.
5. After about 15-20 minutes, when the rice is creamy and al dente, fold in the peas and Parmesan cheese. Season with salt and pepper to taste.
6. Remove from heat and let it rest for a couple of minutes. Serve hot, garnished with fresh parsley.

Grilled Vegetable Skewers

Grilled vegetable skewers are a fantastic and colorful way to enjoy a healthy dinner. They are packed with flavor and offer a delightful crunch that’s perfect for any occasion, whether it’s a casual family meal or a summer barbecue. The best part? They are incredibly easy to make and can be tailored to your taste.

You can mix and match your favorite vegetables, and the grilling process brings out their natural sweetness. Plus, these skewers are not only visually appealing but also a great source of vitamins. Serve them with your favorite dipping sauce or alongside grains for a complete meal!

Ingredients

• 1 zucchini, sliced into thick rounds
• 1 bell pepper (any color), cut into chunks
• 1 red onion, cut into wedges
• 8 button mushrooms
• 1 cup cherry tomatoes
• 1 block of firm tofu, cut into cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions

1. Prep the Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent burning. Preheat your grill to medium-high heat.
2. Mix the Marinade: In a bowl, combine olive oil, garlic powder, oregano, salt, and pepper. Toss the vegetables and tofu in the marinade until well coated.
3. Assemble the Skewers: Thread the marinated vegetables and tofu onto the skewers, leaving a little space between each piece for even cooking.
4. Grill the Skewers: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.
5. Serve: Remove from the grill and let cool for a minute before serving. Enjoy them warm with your favorite sauce or dip!

Butternut Squash Risotto

Butternut squash risotto is a warm and comforting dish that’s both creamy and slightly sweet. The richness from the arborio rice blends beautifully with the nutty flavor of the squash, making it a delightful choice for dinner. Plus, it’s simple enough for a weeknight meal yet impressive enough for guests.

This recipe is all about layering flavors and textures. You’ll sauté some onions and garlic, add in the arborio rice until it’s slightly toasted, and then slowly stir in broth while the rice absorbs all that goodness. The butternut squash can be roasted or cooked right in, adding a vibrant color and a hint of sweetness.

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 20-25 minutes until tender.
2. Sauté Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened. Stir in the minced garlic and cook for another minute.
3. Add Rice: Stir in the arborio rice, allowing it to toast slightly for about 2-3 minutes.
4. Pour in Wine: If using, add the white wine and let it evaporate. Then, begin adding the vegetable broth one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
5. Combine and Serve: Once the rice is creamy and al dente (about 18-20 minutes), fold in the roasted butternut squash and grated Parmesan cheese. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh sage leaves.

Vegetable Frittata with Herbs

A vegetable frittata is a delicious and colorful dish that brings together eggs and a variety of fresh veggies. It’s light yet filling, making it a perfect choice for dinner or brunch. The combination of herbs adds a delightful aroma and flavor that makes every bite enjoyable. Plus, it’s simple to whip up, even for those who might be short on time.

This recipe allows for creativity, as you can toss in any vegetables you have on hand. Whether it’s spinach, bell peppers, or tomatoes, the frittata showcases vibrant colors and offers a healthy dose of nutrients. It’s an easy way to fill your plate with health-boosting veggies while satisfying your taste buds.

Ingredients

• 6 large eggs
• 1/2 cup milk
• 1 cup spinach, chopped
• 1/2 cup bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, milk, salt, and pepper.
3. In an oven-safe skillet, heat olive oil over medium heat. Add onions and bell peppers; sauté until softened.
4. Stir in spinach and cherry tomatoes, cooking until the spinach wilts.
5. Pour the egg mixture over the vegetables, then sprinkle fresh herbs on top.
6. Cook on the stovetop for about 3-5 minutes, until the edges start to set.
7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is puffed and golden.
8. Allow to cool slightly before slicing. Serve warm or at room temperature, garnished with extra herbs if desired.

Spinach and Artichoke Pasta

If you’re looking for a quick and satisfying dish, spinach and artichoke pasta is a fantastic option. This recipe combines the creamy goodness of artichokes with fresh spinach, making it not only delicious but also vibrant and healthy.

The flavors meld together beautifully, creating a dish that’s both comforting and refreshing. Plus, it’s simple to prepare, making it perfect for a weeknight dinner!

Ingredients

• 8 ounces spaghetti or your favorite pasta
• 1 cup fresh spinach, chopped
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1/2 cup cream cheese
• 1/2 cup grated Parmesan cheese
• 1 cup vegetable broth
• 2 cloves garlic, minced
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)
• Fresh basil (for garnish)

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and set aside.
2. Prepare the Sauce: In the same pot, heat a splash of olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant. Stir in the vegetable broth, cream cheese, and Parmesan cheese, mixing until smooth.
3. Add Spinach and Artichokes: Fold in the chopped spinach and artichoke hearts, stirring until the spinach wilts and everything is heated through. Season with salt and pepper.
4. Combine: Toss the cooked pasta into the sauce, mixing well to coat. Adjust seasoning if necessary.
5. Serve: Plate the pasta and garnish with cherry tomatoes and fresh basil. Enjoy your colorful and healthy meal!

Chilled Avocado and Cucumber Soup

This chilled avocado and cucumber soup is a refreshing treat, perfect for warm days or when you need a light meal. Its creamy texture comes from ripe avocados, while cucumbers add a crisp freshness. The combination of flavors creates a smooth, tangy profile that’s both satisfying and revitalizing.

Making this soup is a breeze. Just blend the ingredients together, chill, and serve. It’s not only quick to prepare but also a nutritious option that’s filled with healthy fats and vitamins. A splash of lemon or lime juice adds a zesty kick, making each spoonful delightful.

Ingredients

• 2 ripe avocados, pitted and peeled
• 1 large cucumber, peeled and chopped
• 1 cup vegetable or chicken broth
• 1/2 cup plain yogurt or sour cream
• 1 small onion, chopped
• 2 garlic cloves, minced
• Juice of 1 lime or lemon
• Salt and pepper to taste
• Fresh herbs for garnish (like cilantro or parsley)

Instructions

1. In a blender, combine the avocados, cucumber, broth, yogurt, onion, garlic, and lime juice. Blend until smooth.
2. Add salt and pepper to taste. If the soup is too thick, add more broth until you reach the desired consistency.
3. Chill the soup in the refrigerator for at least 30 minutes.
4. Serve cold, garnished with fresh herbs and a dollop of yogurt or sour cream, if desired.