35+ Hearty High Protein Vegetarian Dinners Recipes for Every Night

Finding high-protein dinner recipes can be challenging for vegetarians, as traditional protein sources like meat, poultry, and fish aren’t options.

However, a plant-based diet can still offer plenty of delicious, protein-rich meals with the right ingredients!

Whether you’re aiming to build muscle, stay full longer, or just eat healthier, there are countless high-protein vegetarian dinner recipes that fit the bill.

This guide features over 35 high-protein vegetarian dinners that are not only nourishing but also flavorful, satisfying, and easy to prepare.

From hearty stews and casseroles to quick bowls and salads, these recipes are packed with plant-based proteins from beans, lentils, tofu, quinoa, nuts, and seeds.

Each recipe is carefully crafted to provide a balance of protein, fiber, and essential nutrients, ensuring a complete and satisfying meal.

Dive in to discover new ideas and get inspired to create wholesome vegetarian dinners that support your protein needs and taste amazing!

35+ Hearty High Protein Vegetarian Dinners Recipes for Every Night

With these 35+ high-protein vegetarian dinner recipes, eating plant-based has never been more delicious or nutritious.

Each recipe on this list not only satisfies daily protein requirements but also offers a variety of tastes and textures to keep meals exciting.

Whether you’re new to vegetarian cooking or looking to incorporate more plant-based meals into your diet, these recipes make it simple and enjoyable to fuel your body.

As you experiment with these dishes, you’ll find creative ways to enjoy plant-based proteins, from lentils and chickpeas to tempeh and quinoa.

Eating high-protein vegetarian meals doesn’t mean compromising on flavor or variety—it’s all about choosing ingredients that are both nourishing and flavorful.

Try these recipes for your next dinner and enjoy the benefits of high-protein, plant-powered eating!

Chickpea and Spinach Stuffed Sweet Potatoes

This hearty and nutritious dish combines roasted sweet potatoes with a protein-packed filling of chickpeas, spinach, and spices. The natural sweetness of the sweet potatoes pairs perfectly with the savory chickpea filling, making it a filling and healthy dinner option. With the added bonus of fiber, vitamins, and iron, this dish is as satisfying as it is wholesome.

Ingredients:

• 4 medium sweet potatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for 45 minutes or until soft.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until fragrant and translucent (about 5 minutes).
3. Stir in the cumin, smoked paprika, and chickpeas, cooking for another 5 minutes. Add the chopped spinach and cook until wilted, about 2 minutes.
4. Season the mixture with salt, pepper, and lemon juice. Stir well to combine.
5. Once the sweet potatoes are done, slice them down the middle and fluff the insides with a fork. Spoon the chickpea and spinach mixture into the sweet potatoes.
6. Garnish with fresh parsley before serving.

This recipe is an ideal combination of complex carbs, protein, and fiber. The chickpeas provide a satisfying plant-based protein boost, while the sweet potatoes offer antioxidants and vitamins. It’s a perfect dish for anyone looking to eat more plant-based protein while enjoying a flavorful and balanced meal.

Lentil and Quinoa Salad with Avocado

Packed with protein, fiber, and healthy fats, this lentil and quinoa salad is a fresh and filling dinner. With a blend of earthy lentils, protein-rich quinoa, and creamy avocado, this dish provides a well-rounded meal that can be served warm or cold. The tangy lemon dressing and crunchy vegetables add a refreshing touch to this protein powerhouse.

Ingredients:

• 1 cup quinoa
• 1 cup green or brown lentils, rinsed
• 1 large avocado, diced
• 1 cucumber, diced
• 1/2 red bell pepper, diced
• 1 small red onion, finely chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the quinoa according to package instructions. Once done, set aside to cool.
2. In a medium pot, bring water to a boil and cook the lentils for 20-25 minutes until tender. Drain any excess water and let them cool.
3. In a large mixing bowl, combine the quinoa, lentils, avocado, cucumber, red bell pepper, and red onion.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
5. Pour the dressing over the salad and toss gently to combine.
6. Garnish with fresh cilantro before serving.

This salad is a nutritious powerhouse, providing a hearty serving of plant-based protein and fiber from the quinoa and lentils, along with healthy fats from the avocado. It’s a perfect dish for a filling, high-protein dinner that also packs a punch of vitamins and minerals. Whether served as a main course or a side, it’s sure to satisfy your hunger and nourish your body.

Tofu Stir-Fry with Broccoli and Cashews

A flavorful tofu stir-fry with crispy tofu, crunchy broccoli, and rich cashews makes for a delicious high-protein vegetarian dinner. The stir-fry sauce, made with soy sauce, ginger, and garlic, brings everything together into a savory, satisfying dish. It’s a quick and easy way to enjoy a protein-packed, veggie-filled dinner.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 cups broccoli florets
• 1/4 cup roasted cashews
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp sesame seeds (optional)
• Cooked rice for serving

Instructions:

1. Press the tofu for 10 minutes to remove excess moisture. Once pressed, cut the tofu into cubes.
2. Heat olive oil in a large skillet over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.
3. In the same skillet, add sesame oil, ginger, and garlic. Sauté for 1-2 minutes until fragrant.
4. Add the broccoli florets to the skillet and cook for 5-7 minutes, stirring occasionally, until tender yet crisp.
5. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame seeds.
6. Return the tofu to the skillet, add the sauce, and toss to coat everything evenly. Stir in the cashews and cook for an additional 2-3 minutes.
7. Serve the stir-fry over cooked rice.

This tofu stir-fry is a quick, high-protein meal that’s rich in healthy fats, fiber, and antioxidants. The tofu provides a solid protein source, while the cashews add a crunchy texture and a dose of healthy fats. The stir-fry sauce elevates the dish, creating a flavorful, satisfying dinner that’s sure to become a go-to in your high-protein vegetarian repertoire.

Black Bean and Quinoa Stuffed Bell Peppers

These colorful stuffed bell peppers are filled with a delicious mixture of black beans, quinoa, and vegetables, providing a protein-rich and fiber-filled dinner. Black beans and quinoa together make a complete protein, and the vibrant bell peppers add a sweet crunch, making this dish both visually appealing and deeply satisfying. This recipe is also versatile—you can customize it with your favorite vegetables and spices for a personal twist.

Ingredients:

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

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the bell peppers in a baking dish.
2. In a large skillet over medium heat, sauté the onion and garlic until softened, about 5 minutes.
3. Add the black beans, cooked quinoa, corn, chili powder, cumin, salt, and pepper. Stir until everything is well combined and heated through.
4. Spoon the mixture into each bell pepper until filled. Top with shredded cheese, if using.
5. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender. Remove the foil in the last 5 minutes if you’d like the cheese to brown.
6. Garnish with fresh cilantro before serving.

These stuffed bell peppers are a fantastic option for a high-protein vegetarian dinner. With black beans and quinoa, this dish is satisfying and packed with plant-based protein, fiber, and a range of vitamins. It’s easy to make, and each pepper can be a complete meal on its own or served with a side salad.

Paneer and Chickpea Curry with Spinach

This creamy and flavorful paneer and chickpea curry is an Indian-inspired dinner that’s loaded with protein. Paneer (a type of Indian cheese) and chickpeas add a substantial amount of protein, while the spinach and spices make it rich in vitamins and antioxidants. This curry is ideal for cozy dinners and pairs wonderfully with rice or naan.

Ingredients:

• 1 tbsp vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced paneer
• 1 cup coconut milk
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
2. Stir in the curry powder and turmeric, cooking for another minute until fragrant.
3. Add the chickpeas, paneer, and coconut milk, stirring well to combine. Simmer for 10-15 minutes, allowing the flavors to meld.
4. Add the chopped spinach and cook for another 2-3 minutes, until the spinach wilts.
5. Season with salt and pepper, and garnish with fresh cilantro.
6. Serve with cooked rice or naan.

This paneer and chickpea curry is a perfect balance of protein and comfort, featuring chickpeas and paneer as rich protein sources. The creamy coconut milk adds depth and richness, while the spinach and spices provide a nutrient boost. It’s a satisfying and flavorful way to enjoy a high-protein vegetarian meal that’s sure to please.

Edamame and Vegetable Stir-Fry with Soba Noodles

This vibrant stir-fry brings together edamame, vegetables, and soba noodles for a protein-packed and nutrient-dense dinner. Soba noodles, made from buckwheat, add additional protein and fiber, while edamame brings a fresh, nutty taste and is an excellent source of plant-based protein. Lightly tossed in a savory sesame-ginger sauce, this stir-fry is quick, filling, and delicious.

Ingredients:

• 8 oz soba noodles
• 1 tbsp sesame oil
• 1 cup shelled edamame (frozen or fresh)
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp honey or maple syrup
• 1 tbsp sesame seeds
• Green onions for garnish

Instructions:

1. Cook the soba noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat the sesame oil over medium heat. Add the broccoli, bell pepper, and carrots, and stir-fry for about 5 minutes until tender-crisp.
3. Add the edamame and cook for another 2-3 minutes, stirring frequently.
4. In a small bowl, whisk together the soy sauce, rice vinegar, ginger, and honey.
5. Add the cooked soba noodles to the skillet, pour in the sauce, and toss everything to coat.
6. Sprinkle with sesame seeds and garnish with green onions before serving.

This edamame and vegetable stir-fry is a well-rounded, high-protein dinner that’s light yet satisfying. The edamame and soba noodles work together to provide a substantial amount of protein and fiber, while the vegetables and sesame-ginger sauce give it a fresh, flavorful kick. This meal is quick, easy to make, and perfect for a balanced, plant-based protein boost.

Spicy Tempeh and Vegetable Stir-Fry

This spicy tempeh stir-fry is packed with flavor and protein, featuring tempeh as the main ingredient. Tempeh is a fermented soy product that’s high in protein and has a dense texture that absorbs sauces and spices well. Paired with colorful vegetables and a spicy sauce, this meal is satisfying, hearty, and perfect for a quick weeknight dinner.

Ingredients:

• 1 block tempeh, sliced into cubes
• 2 tbsp soy sauce
• 1 tbsp sriracha or chili sauce
• 1 tbsp sesame oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 cup vegetable broth
• 1 tbsp cornstarch mixed with 2 tbsp water
• Green onions for garnish
• Cooked rice or noodles for serving

Instructions:

1. In a small bowl, mix the soy sauce and sriracha. Toss the cubed tempeh in the sauce and let it marinate for 10 minutes.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the marinated tempeh and cook until golden and slightly crispy, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add garlic, ginger, red bell pepper, zucchini, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. Add the vegetable broth and the tempeh back to the skillet. Stir in the cornstarch mixture and cook until the sauce thickens.
5. Serve over cooked rice or noodles, and garnish with green onions.

This spicy tempeh and vegetable stir-fry is a perfect protein-rich vegetarian meal that’s full of bold flavors. The tempeh provides a satisfying texture and soaks up the spicy sauce, while the fresh vegetables add a nutrient boost. This dish is easy to customize with your favorite veggies and is sure to become a go-to for a quick and nutritious dinner.

Greek Chickpea and Spinach Skillet

This Greek-inspired chickpea and spinach skillet is a delicious and protein-packed dinner, combining chickpeas with spinach, tomatoes, and feta cheese. It’s a one-pan meal that’s both simple and flavorful, with Mediterranean spices and a creamy feta topping. Chickpeas add plant-based protein, while the feta and herbs bring tang and depth to the dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 2 cups fresh spinach
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• Fresh parsley for garnish
• Cooked quinoa or couscous for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté until softened, about 5 minutes.
2. Add the chickpeas, tomatoes, spinach, oregano, paprika, salt, and pepper. Cook, stirring occasionally, until the spinach wilts and everything is heated through.
3. Sprinkle crumbled feta cheese over the top and let it melt slightly.
4. Serve the skillet over cooked quinoa or couscous, and garnish with fresh parsley.

This Greek chickpea and spinach skillet is an easy and nutritious dinner packed with protein, vitamins, and Mediterranean flavors. The chickpeas offer a satisfying plant-based protein, and the feta adds a creamy texture that complements the dish perfectly. It’s a great option for a quick and wholesome meal that requires minimal preparation.

High-Protein Cauliflower and Red Lentil Curry

This comforting cauliflower and red lentil curry is rich, creamy, and packed with plant-based protein. Red lentils cook quickly and absorb the flavors of the spices and coconut milk, while cauliflower adds a hearty texture. With warming spices and a hint of coconut, this curry is a satisfying meal that’s perfect for cooler evenings.

Ingredients:

• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1 cup red lentils, rinsed
• 3 cups cauliflower florets
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent, about 5 minutes.
2. Stir in the curry powder and turmeric, cooking for another minute until fragrant.
3. Add the red lentils, cauliflower florets, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes, or until the lentils and cauliflower are tender.
4. Season with salt and pepper, and garnish with fresh cilantro.
5. Serve the curry over cooked basmati rice.

This cauliflower and red lentil curry is a nourishing, high-protein dinner that’s loaded with fiber and bold flavors. The creamy coconut milk balances the spices, creating a comforting dish that’s satisfying and hearty. This meal is ideal for anyone looking to enjoy a warming, protein-rich, plant-based dinner.

Lentil and Mushroom Shepherd’s Pie

This vegetarian shepherd’s pie combines lentils and mushrooms for a savory, protein-packed filling topped with creamy mashed potatoes. It’s a comforting and nutritious take on a classic, with lentils providing a meaty texture and mushrooms adding depth of flavor. This recipe is great for a cozy dinner and is packed with fiber, protein, and wholesome ingredients.

Ingredients:

• 1 cup green or brown lentils, cooked
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tbsp tomato paste
• 1 tsp thyme
• 1/2 tsp rosemary
• Salt and pepper to taste
• 1 cup vegetable broth
• 2 cups mashed potatoes (prepared with milk and butter, if desired)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened.
3. Add the mushrooms, carrot, and celery, cooking for 5-7 minutes until the vegetables soften.
4. Stir in the cooked lentils, tomato paste, thyme, rosemary, salt, pepper, and vegetable broth. Let the mixture simmer until thickened, about 10 minutes.
5. Transfer the mixture to a baking dish, spreading it evenly. Spoon the mashed potatoes on top, spreading them out to cover the filling.
6. Bake for 20-25 minutes or until the potatoes are golden. Garnish with fresh parsley before serving.

This vegetarian shepherd’s pie offers a comforting, hearty meal with a high-protein twist thanks to the lentils. It’s warm, satisfying, and packed with nutrients, making it perfect for those seeking a balanced and plant-based dinner option. The rich flavors of mushrooms and herbs add a savory taste that’s sure to please everyone at the table.

Tofu and Vegetable Pad Thai

This high-protein, plant-based pad Thai is made with tofu, rice noodles, and a flavorful peanut sauce, making it both delicious and filling. Tofu is a fantastic source of protein, and combined with the vegetables and noodles, this dish is both hearty and satisfying. With its tangy, nutty sauce and mix of textures, this pad Thai is a perfect dinner choice.

Ingredients:

• 8 oz rice noodles
• 1 block tofu, cubed
• 1 tbsp vegetable oil
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup bean sprouts
• 2 green onions, chopped
• 1/4 cup chopped peanuts
• Fresh lime wedges for garnish

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp peanut butter
• 1 tbsp lime juice
• 1 tbsp brown sugar or maple syrup
• 1/2 tsp chili paste (optional)

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, then set aside.
3. In the same skillet, add the bell pepper and carrot, and stir-fry for 3-4 minutes.
4. In a small bowl, whisk together the soy sauce, peanut butter, lime juice, brown sugar, and chili paste.
5. Add the cooked noodles, tofu, bean sprouts, and sauce to the skillet, tossing everything together until well combined and heated through.
6. Serve garnished with green onions, chopped peanuts, and lime wedges.

This tofu and vegetable pad Thai is a fantastic high-protein dinner that’s full of bold flavors and satisfying textures. The tofu adds a generous amount of protein, while the peanut sauce gives it a creamy, tangy taste. It’s a delicious way to enjoy a classic Thai-inspired dish that’s plant-based and packed with nutrients.

Spinach and Ricotta Stuffed Shells

These spinach and ricotta stuffed shells are a comforting, Italian-inspired dinner option that’s high in protein thanks to the ricotta and spinach. Baked in marinara sauce and topped with cheese, these shells are rich, creamy, and flavorful. It’s a meal that feels indulgent yet is filled with protein, iron, and calcium, making it both nourishing and satisfying.

Ingredients:

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup cottage cheese (for extra protein)
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 jar (24 oz) marinara sauce
• 1/2 cup shredded mozzarella cheese
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions. Drain and let them cool.
3. In a large bowl, mix together the ricotta, cottage cheese, chopped spinach, Parmesan cheese, salt, and pepper.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish. Stuff each shell with the ricotta mixture and place it in the dish.
5. Pour the remaining marinara sauce over the shells and sprinkle with shredded mozzarella.
6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
7. Garnish with fresh basil before serving.

These spinach and ricotta stuffed shells are a protein-rich and comforting dinner that’s ideal for a cozy night in. The combination of ricotta, cottage cheese, and spinach makes for a creamy, flavorful filling, while the marinara and melted mozzarella bring an Italian-inspired touch. This meal is both satisfying and nutrient-dense, making it a delicious way to enjoy a high-protein vegetarian dinner.

Black Bean and Quinoa Stuffed Bell Peppers

These black bean and quinoa stuffed bell peppers are a colorful, nutritious, and protein-packed meal. Combining protein-rich black beans and quinoa with spices, vegetables, and a touch of cheese, this dish is both filling and flavorful. It’s a great make-ahead option that’s also versatile, allowing you to customize it with your favorite veggies and seasonings.

Ingredients:

• 4 large bell peppers (any color), tops removed and seeds scooped out
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 1 cup diced tomatoes
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the cooked quinoa, black beans, diced onion, tomatoes, cumin, paprika, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture, pressing it down to fill completely. Place the stuffed peppers in a baking dish.
4. Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.
5. Remove the foil, sprinkle cheese on top of each pepper (if desired), and bake for an additional 5 minutes, or until the cheese melts.
6. Garnish with fresh cilantro or parsley before serving.

These black bean and quinoa stuffed peppers are a balanced, high-protein dinner that’s as beautiful as it is delicious. The combination of quinoa and black beans makes this a hearty, nutrient-dense meal that’s rich in both protein and fiber. It’s perfect for a family dinner or as a meal prep option, and the customizable fillings make it easy to adapt to your taste.

White Bean and Kale Pasta

This white bean and kale pasta is a wholesome and satisfying dinner option that’s both high in protein and quick to prepare. White beans add a creamy texture and protein boost, while kale offers a nutritious green element. Tossed with garlic, lemon, and a sprinkle of Parmesan cheese, this pasta dish is light yet filling, and it’s ready in under 30 minutes.

Ingredients:

• 8 oz whole-wheat pasta
• 1 can (15 oz) white beans, drained and rinsed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 3 cups kale, chopped
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the chopped kale and cook for 5 minutes, or until it wilts and becomes tender.
4. Stir in the white beans, lemon zest, lemon juice, salt, and pepper, and cook for another 2 minutes.
5. Add the cooked pasta to the skillet, tossing everything together. Sprinkle with Parmesan cheese if desired.
6. Serve warm, with extra lemon zest or Parmesan as a garnish.

This white bean and kale pasta is a light yet protein-packed meal that combines hearty beans with vibrant greens. The lemon and garlic bring a fresh, zesty flavor to the dish, while the whole-wheat pasta and beans ensure a satisfying texture. This recipe is a fantastic choice for a quick, balanced dinner that’s easy to prepare and nourishing.

Sweet Potato and Chickpea Buddha Bowl

This sweet potato and chickpea Buddha bowl is a nourishing and protein-rich meal, filled with roasted vegetables, greens, and a creamy tahini dressing. Chickpeas provide plant-based protein, while sweet potatoes add fiber and complex carbohydrates. With a variety of textures and flavors, this Buddha bowl is a balanced meal that’s perfect for both lunch and dinner.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• 2 cups mixed greens (like spinach, arugula, or kale)
• 1/2 cucumber, sliced
• 1/4 cup shredded carrots

For the Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1-2 tbsp water (to thin)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato cubes with 1/2 tbsp olive oil, paprika, salt, and pepper. Spread them on a baking sheet.
3. Toss the chickpeas with the remaining olive oil, salt, and pepper, and spread them on a separate baking sheet.
4. Roast the sweet potatoes and chickpeas for 20-25 minutes, or until the potatoes are tender and the chickpeas are slightly crispy.
5. Meanwhile, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth.
6. Assemble the Buddha bowl by placing a bed of greens in each bowl. Top with roasted sweet potatoes, chickpeas, cucumber, and shredded carrots. Drizzle with the tahini dressing before serving.

This sweet potato and chickpea Buddha bowl is a wholesome, high-protein meal that’s as nutritious as it is delicious. The crispy chickpeas and creamy tahini dressing bring a delightful contrast in textures, while the sweet potatoes add a satisfying, hearty element. This meal is perfect for anyone looking for a balanced, plant-based dinner that’s easy to customize and packed with nutrients.

Note: More recipes are coming soon!