25+ Delicious Holiday Vegan Ninja Foodi Recipes for Your Festive Meals

The holiday season is a time for celebration, family gatherings, and, of course, delicious food.

If you’re a vegan or looking to create plant-based meals for friends and family, you might be wondering how to make holiday dishes that are both festive and flavorful.

With the Ninja Foodi at your disposal, you can whip up a variety of mouthwatering vegan recipes that will impress everyone at the table.

Whether you’re preparing appetizers, main courses, or sides, the Ninja Foodi’s versatility will save you time and effort, leaving you with more room to enjoy the holidays.

we’ve curated a collection of 25+ vegan recipes perfect for any holiday celebration.

From hearty mains to savory sides and decadent desserts, these recipes will ensure that your festive meals are filled with plant-based goodness.

25+ Delicious Holiday Vegan Ninja Foodi Recipes for Your Festive Meals

The holidays are all about enjoying good food, spending quality time with loved ones, and making memories.

With these 25+ vegan Ninja Foodi recipes, you can easily create flavorful, crowd-pleasing dishes that will satisfy both plant-based eaters and non-vegans alike.

The Ninja Foodi simplifies cooking, saving you time without sacrificing taste, making it the perfect kitchen companion for your holiday meals.

Whether you’re looking for savory starters, hearty mains, or irresistible desserts, these recipes are sure to become holiday staples in your home.

This holiday season, make the most of your time with friends and family by serving up a spread that’s as delicious as it is compassionate.

Vegan Stuffed Acorn Squash

This vegan stuffed acorn squash is a festive, savory dish perfect for the holiday season. The natural sweetness of the roasted acorn squash pairs wonderfully with a hearty, savory stuffing made with quinoa, cranberries, and pecans. The Ninja Foodi ensures that the squash is perfectly tender and caramelized, while the stuffing is cooked to perfection.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 cup quinoa, cooked
• ½ cup dried cranberries
• ½ cup chopped pecans
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the Ninja Foodi on the bake/roast function at 375°F.
2. Drizzle the squash halves with olive oil and season with salt, pepper, thyme, and sage. Place them in the Foodi basket with the cut side facing up.
3. Cook for 20-25 minutes or until the squash is fork-tender.
4. While the squash is cooking, heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
5. Add the cooked quinoa, cranberries, and pecans to the skillet. Stir to combine and cook for 2-3 minutes until heated through.
6. Once the squash is done, remove it from the Ninja Foodi. Spoon the quinoa mixture into the center of each squash half.
7. Return the stuffed squash to the Ninja Foodi and cook for an additional 5-10 minutes to heat the stuffing and slightly crisp the edges of the squash.
8. Garnish with fresh parsley and serve.

This stuffed acorn squash recipe offers a beautiful balance of flavors, with the quinoa providing protein and texture while the cranberries add a touch of sweetness. The Ninja Foodi helps to create a dish that is both tender and flavorful, making it an excellent choice for your holiday celebrations. The stuffing is customizable, so feel free to add your favorite nuts, dried fruits, or herbs.

Vegan Mushroom Wellington

A stunning and delicious main course, this vegan Mushroom Wellington is a perfect holiday dish. Packed with savory mushrooms, spinach, and vegan puff pastry, it is a hearty, impressive dish that will delight your guests. The Ninja Foodi’s air crisp function ensures the pastry is perfectly golden and crispy, while the mushroom filling remains moist and flavorful.

Ingredients:

• 2 cups mixed mushrooms, finely chopped
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 sheet of vegan puff pastry, thawed
• 2 tablespoons vegan cream cheese
• 2 tablespoons breadcrumbs (optional)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon Dijon mustard (optional)

Instructions:

1. Preheat the Ninja Foodi on the air crisp function at 375°F.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
3. Add the chopped mushrooms to the pan, and cook for another 8-10 minutes until the mushrooms release their moisture and begin to brown.
4. Stir in the spinach, rosemary, soy sauce, salt, and pepper, cooking for an additional 2 minutes. Remove from heat and let the mixture cool slightly.
5. Lay out the puff pastry on a parchment-lined surface. Spread a thin layer of vegan cream cheese down the center, followed by the mushroom-spinach mixture. Optionally, sprinkle breadcrumbs over the filling for extra texture.
6. Fold the edges of the pastry over the filling, sealing the ends and brushing the pastry with Dijon mustard if desired.
7. Place the Wellington seam-side down in the Ninja Foodi basket and air crisp for 20-25 minutes or until golden brown.
8. Remove from the Ninja Foodi, slice, and serve.

This Mushroom Wellington makes for a sophisticated holiday dish that is perfect for vegan and non-vegan guests alike. The layers of savory mushrooms and spinach are enveloped in golden puff pastry, creating a rich and satisfying main course. Thanks to the Ninja Foodi, the pastry is perfectly crisp and flaky, while the mushroom filling stays juicy and flavorful.

Vegan Holiday Maple-Glazed Carrots

These maple-glazed carrots are a simple yet indulgent side dish for any holiday meal. The sweetness of maple syrup combined with the earthiness of carrots creates a delightful contrast, while the Ninja Foodi helps cook the carrots to a tender, caramelized perfection. The glaze adds a rich, flavorful finish that pairs beautifully with your holiday spread.

Ingredients:

• 4 large carrots, peeled and cut into 1-inch pieces
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Ninja Foodi on the bake/roast function at 375°F.
2. In a large bowl, toss the carrots with olive oil, maple syrup, cinnamon, ginger, salt, and pepper until evenly coated.
3. Transfer the carrots to the Ninja Foodi basket, spreading them out in an even layer.
4. Cook for 15-20 minutes, shaking the basket halfway through, until the carrots are tender and slightly caramelized.
5. Remove the carrots from the Ninja Foodi and toss them in the glaze left in the basket.
6. Garnish with fresh parsley and serve.

These maple-glazed carrots are an easy yet flavorful addition to any holiday meal. The combination of spices and maple syrup brings out the natural sweetness of the carrots, making them a perfect side dish to complement any savory entrée. The Ninja Foodi ensures that the carrots cook evenly and the glaze develops a rich, sticky finish. This recipe is quick to prepare and full of holiday cheer!

Vegan Cranberry-Orange Relish

This vibrant cranberry-orange relish is a must-have holiday side dish. It’s tangy, sweet, and bursting with fresh flavors that complement any meal. Made in the Ninja Foodi, this recipe is quick, simple, and free from processed ingredients. It’s a perfect addition to your holiday spread, adding a pop of color and brightness.

Ingredients:

• 2 cups fresh cranberries
• 1 orange, zested and juiced
• ½ cup maple syrup
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ cup water

Instructions:

1. Turn the Ninja Foodi to the sauté function and add the cranberries, orange juice, zest, maple syrup, and water.
2. Cook for 8-10 minutes, stirring occasionally, until the cranberries begin to pop and the mixture thickens.
3. Stir in the cinnamon and vanilla extract, and cook for an additional 2 minutes.
4. Remove from the Foodi and let the relish cool completely. Serve chilled or at room temperature.

This cranberry-orange relish is a delightful twist on a traditional holiday favorite. It’s sweet, zesty, and has just the right amount of tartness to balance rich dishes. Plus, it can be made ahead, saving you time on the big day while keeping the flavors fresh and festive.

Vegan Sweet Potato Casserole with Pecan Topping

This vegan sweet potato casserole is a crowd-pleaser at any holiday table. The creamy, spiced sweet potato base is topped with a crunchy pecan streusel for the perfect combination of textures. Using the Ninja Foodi, you can bake the casserole quickly while keeping the flavors rich and comforting.

Ingredients:

• 4 medium sweet potatoes, peeled and diced
• ¼ cup almond milk
• 3 tablespoons maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon vanilla extract
• 1 cup chopped pecans
• 3 tablespoons vegan butter
• 3 tablespoons brown sugar
• Pinch of salt

Instructions:

1. Use the pressure cook function on the Ninja Foodi to cook the diced sweet potatoes with 1 cup of water for 8 minutes. Quick-release the pressure when done.
2. Drain the potatoes and mash them with almond milk, maple syrup, cinnamon, nutmeg, and vanilla extract until smooth.
3. Transfer the mashed sweet potatoes into a greased baking dish or Ninja Foodi baking pan.
4. In a bowl, mix chopped pecans, vegan butter, brown sugar, and a pinch of salt to form the streusel topping.
5. Spread the pecan mixture evenly over the mashed sweet potatoes.
6. Bake in the Ninja Foodi on the bake/roast function at 375°F for 20 minutes or until the topping is golden and crisp.
7. Serve warm.

This sweet potato casserole is the perfect balance of creamy and crunchy, sweet and savory. It’s a classic holiday side dish with a vegan twist that everyone will love. The Ninja Foodi’s versatility makes preparation a breeze, ensuring that the casserole is perfectly cooked every time.

Vegan Chocolate Lava Cakes

These rich, gooey vegan chocolate lava cakes are a decadent dessert for the holidays. The Ninja Foodi’s bake/roast function ensures the cakes are cooked to perfection, with a molten chocolate center that oozes out when you take your first bite. They’re a show-stopping way to end a holiday meal.

Ingredients:

• ¾ cup almond milk
• 1 teaspoon apple cider vinegar
• ½ cup sugar
• ⅓ cup vegan butter, melted
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ¼ cup cocoa powder
• 1 teaspoon baking powder
• Pinch of salt
• ½ cup vegan chocolate chips

Instructions:

1. Preheat the Ninja Foodi on the bake/roast function at 350°F.
2. In a bowl, whisk together almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
3. Add sugar, melted vegan butter, and vanilla extract to the almond milk mixture, whisking to combine.
4. Sift in the flour, cocoa powder, baking powder, and salt. Mix until a smooth batter forms.
5. Grease small ramekins and fill each halfway with batter. Add a few chocolate chips to the center of each ramekin, then top with more batter to fill ¾ of the way.
6. Place the ramekins in the Ninja Foodi basket and bake for 12-15 minutes, or until the edges are set but the center remains soft.
7. Let the cakes cool for 2 minutes before gently removing them from the ramekins. Serve immediately.

These chocolate lava cakes are irresistibly indulgent, with their rich, velvety chocolate flavor and molten center. They’re sure to impress your guests and add a touch of elegance to your holiday celebration.

Vegan Garlic Mashed Potatoes

Creamy, garlicky, and comforting, these vegan mashed potatoes are the ultimate holiday side dish. Made with plant-based butter and roasted garlic, they’re rich and full of flavor. The Ninja Foodi makes cooking the potatoes and blending them a quick, seamless process.

Ingredients:

• 2 pounds potatoes, peeled and cubed
• 4 cloves garlic, roasted
• ½ cup almond milk
• 2 tablespoons vegan butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh chives for garnish

Instructions:

1. Place the cubed potatoes in the Ninja Foodi with 2 cups of water. Use the pressure cook function for 10 minutes, then quick-release the pressure.
2. Drain the potatoes and return them to the Foodi. Add roasted garlic, almond milk, vegan butter, salt, and pepper.
3. Mash the potatoes until smooth and creamy. Adjust seasoning as needed.
4. Transfer to a serving dish and garnish with fresh chives.

These mashed potatoes are a classic side dish elevated with the bold flavor of roasted garlic. They’re smooth, fluffy, and incredibly satisfying. The Ninja Foodi ensures they’re perfectly cooked and easy to prepare, leaving you with more time to enjoy the holiday festivities.

Vegan Roasted Brussels Sprouts with Balsamic Glaze

These roasted Brussels sprouts are caramelized to perfection and drizzled with a tangy balsamic glaze for a festive and flavorful holiday side dish. The Ninja Foodi’s air crisp function ensures that the Brussels sprouts get crispy on the outside while staying tender on the inside, creating the ideal bite.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste
• ¼ cup pomegranate seeds (optional for garnish)

Instructions:

1. Preheat the Ninja Foodi on the air crisp function at 375°F.
2. Toss the Brussels sprouts in olive oil, garlic, salt, and pepper.
3. Place them in the Ninja Foodi basket in an even layer and air crisp for 15-18 minutes, shaking halfway through.
4. While the Brussels sprouts cook, combine balsamic vinegar and maple syrup in a small bowl. Microwave for 1-2 minutes to reduce slightly.
5. Once the Brussels sprouts are crispy and golden, drizzle with the balsamic glaze and toss to coat.
6. Garnish with pomegranate seeds for a festive touch and serve immediately.

These roasted Brussels sprouts are a flavorful, healthy side dish that pairs beautifully with holiday mains. The balsamic glaze adds a sweet tang that complements the natural bitterness of the Brussels sprouts, creating a balanced, satisfying dish. The Ninja Foodi makes the cooking process effortless, ensuring the sprouts turn out perfectly every time.

Vegan Butternut Squash Soup

This rich, creamy vegan butternut squash soup is perfect for the holidays, with its velvety texture and warm, comforting flavors. The Ninja Foodi’s sauté and pressure cook functions help bring out the sweetness of the squash and spices, creating a velvety smooth, deeply satisfying soup in just a fraction of the time.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the Ninja Foodi on the sauté function and add olive oil.
2. Sauté the onion, garlic, and carrot until softened, about 5 minutes.
3. Add the cubed butternut squash, cinnamon, and ginger, and stir to coat the vegetables in the spices.
4. Pour in the vegetable broth and close the lid. Use the pressure cook function for 10 minutes, then quick-release the pressure.
5. Use an immersion blender or transfer the soup to a blender, and blend until smooth.
6. Stir in the coconut milk, season with salt and pepper, and cook on sauté for an additional 5 minutes to heat through.
7. Garnish with fresh parsley and serve warm.

This vegan butternut squash soup is a comforting, rich dish that’s perfect for cold holiday evenings. The coconut milk adds creaminess without the dairy, and the Ninja Foodi helps you achieve a silky-smooth texture quickly and easily. It’s a flavorful, wholesome choice that your guests will enjoy.

Vegan Pumpkin Pie Bars

These vegan pumpkin pie bars bring the flavors of fall and winter together in a simple, easy-to-make dessert that’s perfect for the holidays. With a spiced pumpkin filling and a gluten-free crust, these bars are a crowd-pleaser that everyone will love, regardless of dietary restrictions.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup coconut milk
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 tablespoons cornstarch
• 1 cup almond flour
• ½ cup rolled oats
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup

Instructions:

1. Preheat the Ninja Foodi on the bake/roast function at 350°F.
2. In a food processor, combine the almond flour, oats, melted coconut oil, and maple syrup. Pulse until the mixture forms a dough.
3. Press the dough into the bottom of a greased Ninja Foodi baking pan and bake for 10-12 minutes, or until golden brown.
4. In a mixing bowl, whisk together the pumpkin puree, coconut milk, maple syrup, vanilla extract, and spices until smooth.
5. Stir in the cornstarch and mix until well combined.
6. Pour the pumpkin mixture over the baked crust and bake in the Ninja Foodi for 25-30 minutes, or until the filling is set.
7. Let the bars cool completely before slicing. Serve chilled.

These pumpkin pie bars are a vegan, gluten-free twist on the classic pumpkin pie. They have all the familiar, cozy spices of pumpkin pie in a convenient, easy-to-serve bar format. The Ninja Foodi makes the baking process quick, and the result is a silky-smooth filling with a perfectly crisp crust.

Vegan Lentil Loaf

This vegan lentil loaf is a hearty, satisfying dish that works wonderfully as a main course for the holidays. Packed with protein and vegetables, it’s a nutritious alternative to traditional meatloaf, and it’s just as filling and flavorful. The Ninja Foodi ensures that the loaf is perfectly cooked and retains its moisture.

Ingredients:

• 1 cup green or brown lentils, cooked and mashed
• 1 cup breadcrumbs (gluten-free if needed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• ½ cup tomato sauce
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• ¼ cup ketchup (for topping)

Instructions:

1. Preheat the Ninja Foodi on the bake/roast function at 375°F.
2. In a skillet, heat olive oil and sauté the onion, garlic, and grated carrot until softened, about 5 minutes.
3. In a large bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, tomato sauce, soy sauce, oregano, cumin, salt, and pepper. Mix until well combined.
4. Transfer the mixture to a greased Ninja Foodi baking pan, pressing it down firmly.
5. Spread a thin layer of ketchup on top of the loaf for a tangy finish.
6. Bake in the Ninja Foodi for 30-35 minutes, or until the loaf is firm and slightly browned on top.
7. Let the loaf rest for 5 minutes before slicing and serving.

This lentil loaf is a fantastic vegan alternative to traditional holiday meatloaf, offering a hearty and flavorful dish packed with protein and vegetables. The Ninja Foodi helps create a loaf that’s moist on the inside and crisp on the outside, making it the perfect centerpiece for your holiday meal. It pairs wonderfully with mashed potatoes or a fresh green salad.

Vegan Maple-Roasted Carrots and Parsnips

This delicious and colorful side dish combines the earthy sweetness of carrots and parsnips with a rich maple glaze, perfect for holiday meals. The Ninja Foodi ensures the vegetables cook to tender perfection while the maple syrup adds a beautiful, caramelized finish.

Ingredients:

• 4 large carrots, peeled and cut into 1-inch pieces
• 4 parsnips, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the Ninja Foodi on the bake/roast function at 375°F.
2. In a large bowl, toss the carrots and parsnips with olive oil, maple syrup, balsamic vinegar, cinnamon, salt, and pepper.
3. Spread the vegetables in an even layer in the Ninja Foodi basket.
4. Roast for 20-25 minutes, shaking the basket halfway through, until the vegetables are golden brown and tender.
5. Garnish with fresh thyme and serve warm.

This maple-roasted carrots and parsnips dish is sweet, savory, and full of flavor, making it a perfect addition to your holiday spread. The maple syrup adds a touch of natural sweetness that balances the earthy flavors of the root vegetables, while the Ninja Foodi makes it easy to achieve a beautifully roasted texture in no time.

Vegan Cauliflower Mashed Potatoes

This creamy vegan cauliflower mashed potatoes recipe is a lighter alternative to traditional mashed potatoes while still offering a rich, comforting taste. The Ninja Foodi makes cooking the cauliflower quick and easy, and the addition of garlic and nutritional yeast adds depth and flavor.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 2 cloves garlic, peeled
• ¼ cup almond milk
• 2 tablespoons vegan butter
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Place the cauliflower florets and garlic cloves in the Ninja Foodi. Add 1 cup of water and use the pressure cook function for 5 minutes. Quick-release the pressure when done.
2. Drain the cauliflower and garlic, then return them to the Ninja Foodi. Add almond milk, vegan butter, nutritional yeast, salt, and pepper.
3. Use an immersion blender or a potato masher to mash the cauliflower until smooth and creamy.
4. Garnish with fresh chives and serve.

These cauliflower mashed potatoes are a healthy, dairy-free alternative to the classic dish. The Ninja Foodi ensures the cauliflower is perfectly tender and easy to blend, and the addition of garlic and nutritional yeast gives it a creamy, savory flavor that will be a hit at your holiday table.

Vegan Spinach and Artichoke Dip

A creamy, savory dip perfect for holiday gatherings, this vegan spinach and artichoke dip is rich, comforting, and full of flavor. The Ninja Foodi makes it easy to prepare, cooking everything to a luscious consistency and ensuring that the dip is perfectly hot and melty.

Ingredients:

• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, chopped
• ½ cup raw cashews, soaked for 4 hours or overnight
• ¼ cup nutritional yeast
• ¼ cup almond milk
• 2 tablespoons vegan cream cheese
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the Ninja Foodi on the bake/roast function at 375°F.
2. In a high-speed blender or food processor, blend the soaked cashews, nutritional yeast, almond milk, vegan cream cheese, lemon juice, garlic powder, salt, and pepper until smooth.
3. In a mixing bowl, combine the cashew mixture with the spinach and chopped artichokes.
4. Transfer the mixture to a greased Ninja Foodi baking pan.
5. Bake for 15-20 minutes or until the dip is hot and bubbling, and the top is lightly golden.
6. Serve warm with crackers or vegetables.

This vegan spinach and artichoke dip is creamy, indulgent, and full of flavor, making it the perfect appetizer for holiday parties. The Ninja Foodi ensures that the dip is evenly cooked and heated through, with a golden, bubbly top. It’s a crowd-pleasing dish that everyone will love.

Vegan Quinoa-Stuffed Bell Peppers

These quinoa-stuffed bell peppers are a vibrant and nutritious holiday main course. Filled with protein-packed quinoa, black beans, and spices, they’re both satisfying and full of flavor. The Ninja Foodi ensures the peppers are tender and the filling is cooked to perfection.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 small onion, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 cup diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the Ninja Foodi on the bake/roast function at 375°F.
2. In a skillet, sauté the diced onion until soft, about 5 minutes. Add the cooked quinoa, black beans, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine and heat through.
3. Stuff each bell pepper with the quinoa mixture and place them in the Ninja Foodi basket.
4. Roast for 20-25 minutes, or until the peppers are tender and slightly caramelized.
5. Garnish with fresh cilantro and serve warm.

These quinoa-stuffed bell peppers are a healthy, filling dish that’s packed with flavor. The combination of quinoa, black beans, and spices makes for a hearty filling, while the roasted peppers add a smoky sweetness. The Ninja Foodi ensures the peppers cook evenly and the filling stays perfectly moist.

Note: More recipes​ are coming soon!