25+ Easy and Nutritious High-Fiber Dinner Recipes for Healthier You

When it comes to maintaining a healthy diet, one nutrient that often gets overlooked is fiber.

Not only does fiber support digestion, but it also helps control blood sugar levels, manage weight, and reduce the risk of chronic diseases.

The best part?

Incorporating more fiber into your meals can be delicious and satisfying.

If you’re looking for ways to increase your fiber intake without sacrificing flavor, you’ve come to the right place!

In this blog post, we’ve curated a list of 25+ high-fiber dinner recipes that are not only nutritious but also bursting with flavor.

Whether you’re a fan of hearty soups, vibrant salads, or comforting casseroles, we’ve got you covered with easy-to-make, fiber-rich meals that will keep you full and satisfied.

Say goodbye to bland, fiber-packed meals and hello to recipes that will excite your taste buds while nourishing your body.

25+ Easy and Nutritious High-Fiber Dinner Recipes for Healthier You

Incorporating more fiber into your diet doesn’t have to be a challenge.

With these 25+ high-fiber dinner recipes, you can easily add variety, flavor, and nutrients to your meals.

Fiber-rich foods like vegetables, whole grains, legumes, and fruits not only help promote a healthy digestive system but also support overall well-being.

These recipes are perfect for those looking to maintain a balanced diet while enjoying delicious, satisfying meals.

From hearty soups to vibrant bowls, there’s something for everyone.

So why not make fiber a star in your dinner table tonight?

Explore these recipes and enjoy the benefits of a high-fiber diet that keeps you feeling energized and healthy all day long!

Sweet Potato and Black Bean Chili

This hearty and nutritious chili is loaded with fiber from sweet potatoes, black beans, and various vegetables. It’s a comforting, healthy meal that is both filling and satisfying. The combination of spices adds depth of flavor, while the beans and sweet potatoes provide a good amount of fiber to keep you full longer.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 3 cups vegetable broth
• 1 cup corn kernels (fresh or frozen)
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes, until softened.
2. Add the garlic, chili powder, cumin, paprika, salt, and pepper. Stir to coat the vegetables with the spices.
3. Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Stir in the corn and cook for another 5 minutes.
5. Taste and adjust the seasoning if needed.
6. Serve hot, garnished with fresh cilantro.

This sweet potato and black bean chili is a filling, fiber-rich dinner that not only helps in digestion but also boosts energy levels. The fiber content from the sweet potatoes and beans provides a slow release of energy throughout the evening, making it a perfect dinner to feel satisfied without being overly full. Plus, it’s a vegetarian option that is both easy to make and full of vibrant flavors.

Lentil and Vegetable Stir-Fry

Packed with fiber, this lentil and vegetable stir-fry is a perfect dinner choice for anyone looking to boost their fiber intake. The lentils provide a hearty base, while the vegetables add freshness, color, and crunch. This stir-fry is also versatile, allowing you to use any veggies you have on hand.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 1 tbsp olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• Salt and pepper to taste
• 2 tbsp sesame seeds, for garnish
• Green onions, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the sliced onion, bell pepper, zucchini, and broccoli. Stir-fry for about 5-7 minutes, until the vegetables begin to soften.
2. Add the garlic and ginger, and cook for another minute, stirring constantly to prevent burning.
3. Stir in the cooked lentils, soy sauce, and sesame oil. Mix well and cook for an additional 3-5 minutes, allowing the flavors to combine.
4. Season with salt and pepper to taste.
5. Serve the stir-fry hot, garnished with sesame seeds and green onions.

This lentil and vegetable stir-fry provides an excellent combination of fiber, protein, and vitamins. The lentils are a fantastic source of both soluble and insoluble fiber, which supports digestive health and helps maintain a healthy weight. The vegetables add a rich variety of textures and nutrients, making this stir-fry a well-rounded, fiber-filled dinner.

Quinoa and Chickpea Salad

This colorful and nutrient-dense quinoa and chickpea salad is a great way to incorporate fiber into your dinner. Quinoa is a high-fiber, gluten-free grain, and chickpeas are packed with fiber and protein. Tossed with a zesty lemon dressing, this salad is light yet satisfying and perfect for a quick dinner.

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, tomatoes, onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Chill the salad in the fridge for 15-20 minutes before serving.

This quinoa and chickpea salad is not only high in fiber, but it also offers a refreshing and satisfying meal. The fiber from the quinoa and chickpeas promotes healthy digestion and keeps you full longer. The lemon dressing adds a tangy twist to the salad, while the freshness of the vegetables balances the richness of the chickpeas. This salad is perfect for a light dinner that’s easy to make and full of flavor.

Spaghetti Squash with Roasted Vegetables and Pesto

This dish is a lighter, fiber-packed take on traditional pasta. The spaghetti squash acts as a low-calorie, high-fiber alternative to noodles, and when paired with roasted vegetables and a flavorful pesto sauce, it becomes a wholesome and satisfying dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup pesto sauce (store-bought or homemade)
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, cut side down. Roast for 40-45 minutes or until the flesh is tender and can be easily shredded with a fork.
2. While the squash is roasting, toss the chopped bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Roast the vegetables in the oven for about 20 minutes, until tender and slightly caramelized.
3. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
4. Toss the spaghetti squash strands with the roasted vegetables and pesto sauce.
5. Serve hot, garnished with fresh basil.

This spaghetti squash dish offers a healthy dose of fiber, which supports digestion and helps maintain a steady energy level throughout the evening. The vegetables add fiber and a variety of vitamins, while the pesto sauce brings a fresh, herbaceous flavor to the dish. The spaghetti squash itself is an excellent low-calorie, fiber-rich base, making it a perfect light yet fulfilling dinner option.

Chickpea and Spinach Curry

This comforting chickpea and spinach curry is rich in fiber and full of flavor. The chickpeas provide a hearty base while the spinach adds an extra punch of fiber and nutrients. The creamy coconut milk makes the curry luscious, while the spices bring depth and warmth to each bite.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the garlic, ginger, curry powder, turmeric, and cumin. Stir for a minute until fragrant.
3. Add the chickpeas and coconut milk to the pan, and bring to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
4. Stir in the spinach and cook for an additional 3-5 minutes, until wilted.
5. Season with salt and pepper to taste.
6. Serve the curry hot, garnished with fresh cilantro.

This chickpea and spinach curry is an incredibly satisfying and fiber-packed meal. Chickpeas are a great source of both soluble and insoluble fiber, which help regulate blood sugar levels and promote digestive health. The spinach adds additional fiber, along with essential vitamins and minerals. The curry is creamy and comforting, making it an excellent choice for a cozy, nourishing dinner.

Cauliflower and Chickpea Tacos

These cauliflower and chickpea tacos are a delicious, high-fiber alternative to traditional tacos. With roasted cauliflower and chickpeas as the base, these tacos are not only rich in fiber but also in flavor. The smoky spices give the filling depth, while the crunchy toppings add texture to each bite.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup red cabbage, shredded
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets and chickpeas with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the cauliflower and chickpeas for 25-30 minutes, stirring halfway through, until the cauliflower is golden and tender.
3. Warm the tortillas in a skillet or microwave for a few seconds.
4. To assemble the tacos, divide the roasted cauliflower and chickpeas among the tortillas. Top with avocado slices, shredded cabbage, and fresh cilantro.
5. Serve with lime wedges on the side.

These cauliflower and chickpea tacos are a great fiber-packed dinner option that is full of flavor. The combination of cauliflower and chickpeas gives the tacos a substantial texture, while the spices and toppings provide a balance of flavors. The fiber from the cauliflower and chickpeas helps with digestion and keeps you feeling full for longer, making these tacos a satisfying and healthy meal.

Quinoa Stuffed Bell Peppers

These quinoa-stuffed bell peppers are not only colorful and appetizing but also high in fiber. The combination of quinoa, black beans, and vegetables creates a filling, nutritious meal that’s perfect for dinner. The peppers themselves are packed with vitamins, while quinoa provides a fiber-rich, protein-packed base.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the garlic, cumin, chili powder, salt, and pepper. Stir for another minute until fragrant.
3. Add the cooked quinoa, black beans, and corn to the skillet. Stir to combine and cook for another 5 minutes.
4. Stuff each bell pepper with the quinoa mixture, pressing it down gently to pack it in.
5. If using cheese, sprinkle it on top of each stuffed pepper.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
7. Garnish with fresh cilantro before serving.

These quinoa-stuffed bell peppers offer a delicious and hearty dinner option that is full of fiber. The quinoa and black beans provide an excellent combination of soluble and insoluble fiber, supporting digestion and keeping you full longer. The colorful bell peppers add a touch of sweetness, making this dish both healthy and flavorful. It’s a perfect plant-based dinner that feels indulgent without compromising on nutrition.

Mushroom and Barley Soup

This rich and flavorful mushroom and barley soup is a perfect way to incorporate fiber into your dinner. Barley is a fiber powerhouse, and when paired with the earthy flavors of mushrooms and a savory broth, it creates a comforting and satisfying meal.

Ingredients:

• 1 cup pearl barley
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups water
• 2 cups mushrooms, sliced (button or cremini work best)
• 1 carrot, sliced
• 1 celery stalk, chopped
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
2. Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown.
3. Stir in the carrot, celery, barley, thyme, bay leaf, vegetable broth, and water. Bring to a boil, then reduce the heat to low and simmer for 40-45 minutes, or until the barley is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This mushroom and barley soup is a fiber-rich dinner that’s both filling and nourishing. Barley is an excellent source of soluble fiber, which helps lower cholesterol and regulate blood sugar levels. Combined with mushrooms and vegetables, this soup provides a hearty, savory meal that will keep you satisfied. It’s a great option for cooler evenings and works well as a light but wholesome dinner.

Roasted Brussels Sprouts and Sweet Potato Salad

This warm roasted Brussels sprouts and sweet potato salad is a great fiber-filled meal that can be served for dinner. The roasted sweet potatoes and Brussels sprouts create a satisfying base, while the chickpeas add extra fiber and protein. The tangy vinaigrette ties the salad together, making it both healthy and delicious.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 cup olive oil (for dressing)
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the Brussels sprouts and sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
2. While the vegetables roast, toss the chickpeas with a little olive oil and a pinch of salt. Roast them in the oven on a separate sheet for 15-20 minutes, until crispy.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and 1/4 cup olive oil. Season with salt and pepper.
4. Once the vegetables and chickpeas are done, combine them in a large bowl. Drizzle with the vinaigrette and toss to coat.
5. Garnish with fresh parsley before serving.

This roasted Brussels sprouts and sweet potato salad is a fiber-packed dinner that’s full of flavor. Brussels sprouts are rich in fiber, and when paired with the sweet potatoes and chickpeas, the dish becomes both nutrient-dense and filling. The balsamic vinaigrette adds a zesty touch, making it a refreshing yet hearty dinner option that supports digestive health and keeps you energized throughout the evening.

Spicy Lentil Tacos

These spicy lentil tacos are a great high-fiber alternative to traditional meat tacos. The lentils provide a hearty, fiber-rich filling that’s both flavorful and satisfying. Paired with fresh toppings and a bit of spice, these tacos are perfect for a healthy, quick, and delicious dinner.

Ingredients:

• 1 cup dried red lentils
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 8 small corn tortillas
• Toppings: shredded lettuce, diced tomatoes, avocado slices, salsa, cilantro, lime wedges

Instructions:

1. Rinse the lentils and cook them according to package instructions (typically simmering in water for about 15-20 minutes until tender).
2. While the lentils are cooking, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until soft, about 5 minutes.
3. Add the cooked lentils, diced tomatoes, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir to combine and cook for 5-7 minutes, allowing the flavors to meld together.
4. Warm the tortillas in a skillet or microwave.
5. Assemble the tacos by spooning the lentil mixture onto each tortilla and adding your desired toppings.
6. Serve with a squeeze of lime and fresh cilantro.

These spicy lentil tacos are packed with fiber, making them a great choice for a healthy dinner. Lentils are an excellent source of both soluble and insoluble fiber, which aid in digestion and help to keep you feeling full. The spices bring warmth and depth of flavor, while the fresh toppings add crunch and brightness. These tacos are not only nutritious but also a fun and flavorful way to enjoy fiber-rich food.

Butternut Squash and Kale Risotto

This creamy and comforting risotto features fiber-rich butternut squash and kale, offering a hearty and nutritious dinner. The combination of sweet squash, savory kale, and the richness of the risotto makes it a satisfying and flavorful dish that’s perfect for cozy nights in.

Ingredients:

• 1 cup Arborio rice
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and diced
• 4 cups vegetable broth, warmed
• 1/2 cup white wine (optional)
• 2 cups kale, chopped
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the diced butternut squash and cook for another 5-7 minutes until it begins to soften.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using) and cook until absorbed. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
5. After about 15-20 minutes, when the rice is tender and creamy, stir in the chopped kale and cook until wilted, about 3-5 minutes.
6. Stir in the Parmesan cheese (if using) and season with salt and pepper to taste.
7. Serve hot.

This butternut squash and kale risotto offers a wonderful blend of fiber and flavor. The butternut squash is rich in fiber and vitamins, while the kale provides a hefty dose of fiber and nutrients like iron and calcium. Combined with the creamy risotto, it’s a comforting meal that keeps you full and satisfied. This dish is perfect for a cozy dinner that also supports digestive health and provides a balanced, fiber-rich meal.

Roasted Carrot and Chickpea Buddha Bowl

This vibrant Buddha bowl is filled with fiber-rich roasted carrots, chickpeas, and greens, making it a wholesome and satisfying dinner. The combination of roasted vegetables, protein-packed chickpeas, and a tangy tahini dressing creates a flavorful meal that is high in fiber and packed with nutrients.

Ingredients:

• 2 cups carrots, peeled and sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground paprika
• Salt and pepper to taste
• 2 cups cooked quinoa
• 1 avocado, sliced
• 2 cups mixed greens (spinach, arugula, etc.)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• Water to thin the dressing (as needed)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sliced carrots and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until the carrots are tender and slightly caramelized.
2. While the vegetables are roasting, prepare the quinoa according to package instructions.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and a bit of water to thin the dressing. Adjust the water until you reach your desired consistency.
4. To assemble the bowl, divide the cooked quinoa, roasted carrots, chickpeas, and mixed greens between bowls.
5. Top each bowl with avocado slices and drizzle with the tahini dressing.

This roasted carrot and chickpea Buddha bowl is a fiber-packed meal that’s as nutritious as it is delicious. Carrots and chickpeas are both excellent sources of fiber, while quinoa adds protein and additional fiber. The mixed greens provide essential nutrients, and the creamy tahini dressing ties everything together. This bowl is perfect for a filling dinner that supports healthy digestion and keeps you satisfied well into the evening.

Sweet Potato and Black Bean Chili

This hearty and spicy sweet potato and black bean chili is full of fiber and perfect for a filling dinner. The combination of sweet potatoes, black beans, and a variety of spices creates a robust and satisfying dish that’s not only high in fiber but also loaded with nutrients.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon (optional)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
2. Add the bell pepper and cook for another 3-4 minutes.
3. Stir in the diced sweet potatoes, chili powder, cumin, smoked paprika, and cinnamon (if using). Cook for 5 minutes, stirring occasionally.
4. Add the black beans, diced tomatoes, tomato paste, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges.

This sweet potato and black bean chili is an incredibly satisfying and fiber-rich meal. The sweet potatoes provide soluble fiber, while the black beans add protein and additional fiber. This dish is perfect for a cozy dinner, offering a balanced combination of fiber, protein, and complex carbohydrates that will leave you full and energized.

Zucchini Noodles with Avocado Pesto

A lighter alternative to traditional pasta, zucchini noodles paired with avocado pesto offer a fresh, high-fiber meal that’s both creamy and satisfying. The zucchini provides the fiber, while the avocado adds richness and healthy fats, making this dish delicious and nutritious.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 ripe avocado, pitted and peeled
• 1/4 cup fresh basil
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• Cherry tomatoes, halved (optional for garnish)
• Pine nuts or walnuts, toasted (optional for garnish)

Instructions:

1. To make the pesto, place the avocado, basil, lemon juice, olive oil, garlic, salt, and pepper into a food processor. Blend until smooth and creamy.
2. Heat a large skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes until just tender (avoid overcooking to maintain texture).
3. Remove from heat and toss the zucchini noodles with the avocado pesto until well coated.
4. Serve the zucchini noodles topped with cherry tomatoes and toasted nuts, if desired.

This zucchini noodles with avocado pesto is a fiber-packed, low-carb dinner that’s as satisfying as it is refreshing. Zucchini provides a great source of fiber while being light and low in calories. The creamy avocado pesto adds a rich texture and flavor, making this dish both indulgent and healthy. The fresh ingredients and minimal cooking time make it a quick and nutrient-dense option for a wholesome dinner.

Baked Falafel with Tahini Sauce

These homemade baked falafel are a great fiber-filled meal that’s full of flavor. Made from chickpeas, herbs, and spices, falafel are naturally high in fiber and protein. Paired with a tangy tahini sauce, this dish makes for a healthy, satisfying dinner.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp baking powder
• 1/4 cup flour (or chickpea flour for a gluten-free option)
• Salt and pepper to taste
• 2 tbsp olive oil (for brushing)
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin)
• Fresh vegetables, for serving (such as tomatoes, cucumbers, and lettuce)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, flour, salt, and pepper. Pulse until the mixture forms a coarse dough. If it’s too dry, add a tablespoon of water at a time until it holds together.
3. Form the mixture into small balls or patties and place them on the baking sheet. Lightly brush with olive oil.
4. Bake for 20-25 minutes, flipping halfway through, until the falafel are golden and crisp.
5. While the falafel bakes, make the tahini sauce by whisking together the tahini, lemon juice, and water. Add salt to taste.
6. Serve the falafel with tahini sauce and fresh vegetables.

Baked falafel with tahini sauce is a flavorful, fiber-rich dinner option that’s both filling and nutritious. Chickpeas are a fantastic source of fiber, which helps with digestion and keeps you full for longer. The fresh herbs and spices give the falafel a vibrant taste, while the creamy tahini sauce adds richness and tang. This meal is an excellent plant-based option that delivers a satisfying combination of fiber, protein, and healthy fats.

Note: More recipes are coming soon!