25+ Delicious Low Cholesterol Dinner Recipes to Savor Tonight

In today’s fast-paced world, eating healthy has become more important than ever, especially when it comes to maintaining heart health.

A key component of heart health is managing cholesterol levels, and one of the best ways to do this is by choosing low-cholesterol foods.

But eating low-cholesterol doesn’t mean sacrificing flavor or satisfaction.

In fact, there are endless possibilities for creating delicious and heart-healthy meals that you can enjoy every day.

If you’re looking to lower your cholesterol or simply eat more mindfully, this collection of 25+ low-cholesterol dinner recipes is just what you need.

From hearty plant-based dishes to flavorful seafood and lean protein meals, these recipes are packed with nutrients and bursting with flavor.

Whether you’re trying to make healthier food choices or just want to enjoy a tasty meal that supports your well-being, these low-cholesterol dinner ideas will keep your taste buds happy while supporting your heart health.

25+ Delicious Low Cholesterol Dinner Recipes to Savor Tonight

Eating low-cholesterol doesn’t have to be boring or bland.

With these 25+ dinner recipes, you can create flavorful, satisfying meals that support your heart and overall health.

By incorporating more vegetables, whole grains, and lean proteins into your meals, you’ll not only lower your cholesterol but also increase your intake of essential nutrients that keep your body energized and strong.

So, whether you’re cooking for yourself or the whole family, these low-cholesterol dinner ideas provide a perfect way to enjoy nourishing meals without compromising on taste.

Grilled Lemon Herb Chicken with Quinoa

A healthy and flavorful dinner option that combines lean protein from chicken with the nutty goodness of quinoa. The grilled chicken is marinated in a refreshing lemon herb mix, giving it a zesty flavor while remaining low in cholesterol.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Start by rinsing the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
2. In a bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper. Whisk to combine.
3. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
4. Preheat the grill or a grill pan over medium heat. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
5. Serve the grilled chicken over a bed of quinoa and garnish with fresh parsley.

This dish provides a well-balanced dinner with a great mix of lean protein and whole grains. The chicken is flavorful without being heavy, and the quinoa offers a satisfying texture that complements the dish. It’s perfect for anyone looking to reduce cholesterol intake without sacrificing taste.

Grilled Lemon Herb Chicken with Quinoa is a nutritious and delicious option for anyone aiming for a low-cholesterol meal. The combination of lean chicken and heart-healthy quinoa provides the perfect balance of protein and fiber. This dish is not only satisfying but also packed with flavor from the herbs and citrus, making it an ideal choice for a heart-conscious dinner.

Vegetable Stir-Fry with Tofu and Brown Rice

This vegetable stir-fry is packed with colorful vegetables and high-protein tofu, served over nutty brown rice for a wholesome and heart-healthy meal. With minimal oil and lots of fresh ingredients, it’s a cholesterol-friendly dish that doesn’t compromise on taste.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 1/2 cup snow peas
• 1 small zucchini, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon low-sodium soy sauce (for stir-fry)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds (optional)
• 2 cups cooked brown rice

Instructions:

1. In a bowl, marinate the cubed tofu with 1 tablespoon of soy sauce for about 10 minutes.
2. Heat a non-stick pan over medium-high heat. Add sesame oil and stir-fry the tofu cubes for 4-5 minutes, until golden brown. Remove and set aside.
3. In the same pan, add garlic and ginger and sauté for 1 minute. Add the bell pepper, broccoli, carrot, snow peas, and zucchini. Stir-fry for about 5-7 minutes or until vegetables are tender but still crisp.
4. Add the cooked tofu back into the pan, followed by soy sauce and rice vinegar. Stir well to combine and heat through.
5. Serve the stir-fry over the brown rice, and sprinkle with sesame seeds if desired.

This vegetable stir-fry with tofu offers an abundance of vitamins, fiber, and plant-based protein. The tofu absorbs the flavors of the soy sauce and sesame oil, while the fresh vegetables provide a crunchy and satisfying texture. Brown rice adds a whole grain element, making this meal filling and heart-healthy.

This Vegetable Stir-Fry with Tofu and Brown Rice is a wholesome and filling dinner option that’s easy to prepare and low in cholesterol. The tofu provides a great source of plant-based protein, while the colorful vegetables add essential nutrients and fiber. Combined with brown rice, it offers a well-rounded, low-fat meal that will keep you energized and satisfied without raising your cholesterol.

Baked Salmon with Roasted Asparagus and Sweet Potato

This simple and nutritious dinner combines omega-3-rich salmon with antioxidant-packed asparagus and sweet potatoes. It’s a heart-healthy meal that’s high in essential nutrients and low in cholesterol, ideal for a balanced evening meal.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 2 medium sweet potatoes, peeled and cut into cubes

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the sweet potato cubes on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15 minutes.
3. While the sweet potatoes roast, season the salmon fillets with olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
4. After 15 minutes, add the asparagus to the baking sheet with the sweet potatoes. Place the salmon fillets on the sheet as well.
5. Roast everything in the oven for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve the salmon alongside the roasted sweet potatoes and asparagus.

This Baked Salmon with Roasted Asparagus and Sweet Potato dish is both hearty and healthy, with a rich variety of flavors. The omega-3 fatty acids in the salmon are excellent for heart health, while the sweet potatoes provide a boost of fiber and vitamins. Roasted asparagus adds a delicate touch of freshness to the dish, making it a perfect balanced meal.

Baked Salmon with Roasted Asparagus and Sweet Potato is a heart-healthy, low-cholesterol dinner that’s packed with essential nutrients. The salmon provides a healthy dose of omega-3 fatty acids, which are known for their heart benefits, while the vegetables offer antioxidants and fiber. This dish is simple, easy to prepare, and ideal for anyone looking to reduce cholesterol levels while enjoying a delicious, satisfying meal.

Spaghetti Squash Primavera

A low-cholesterol, veggie-packed twist on traditional pasta dishes, Spaghetti Squash Primavera replaces regular pasta with spaghetti squash, creating a lighter, heart-healthy version. This dish features a variety of fresh vegetables and a light garlic olive oil sauce, making it both flavorful and nutrient-rich.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 small yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves on a baking sheet, cut side down, and roast for about 40 minutes or until the squash is tender and easily shreds with a fork.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the bell pepper, zucchini, yellow squash, and cherry tomatoes. Sauté for 5-7 minutes, or until the vegetables are tender.
3. Add the garlic and dried basil to the pan and sauté for another 1-2 minutes until fragrant.
4. Once the spaghetti squash is roasted, use a fork to shred the flesh into spaghetti-like strands.
5. Toss the shredded squash into the skillet with the vegetables. Season with salt and pepper, then toss everything together until well combined.
6. Garnish with fresh basil before serving.

This Spaghetti Squash Primavera offers a lighter alternative to traditional pasta dishes, full of fresh, crisp vegetables and a hint of garlic. Spaghetti squash is naturally low in calories and cholesterol, making it an excellent choice for heart health. The vegetable medley adds color and variety, while the garlic olive oil sauce keeps it simple yet flavorful.

Spaghetti Squash Primavera is a low-cholesterol, plant-based dinner that delivers all the freshness of seasonal vegetables while keeping the calorie count low. The spaghetti squash serves as a healthy, cholesterol-free alternative to traditional pasta, and the sautéed veggies add an array of vitamins and antioxidants. This dish is perfect for those looking to cut back on carbs and cholesterol without sacrificing flavor or satisfaction.

Chickpea and Spinach Stew

This hearty and nourishing stew features chickpeas and spinach, two ingredients that are rich in fiber and low in cholesterol. The combination of tender chickpeas, leafy spinach, and a savory tomato broth makes this dish comforting yet light.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups fresh spinach, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened.
2. Add the garlic, cumin, turmeric, paprika, and chili flakes (if using). Stir and cook for another minute until fragrant.
3. Add the chickpeas, diced tomatoes, and vegetable broth. Stir to combine and bring to a simmer. Cook for about 10 minutes, allowing the flavors to meld together.
4. Stir in the chopped spinach and cook for an additional 3-5 minutes until the spinach is wilted and tender.
5. Season with salt and pepper to taste, then serve the stew hot, garnished with fresh parsley.

This Chickpea and Spinach Stew is an ideal low-cholesterol option, full of plant-based protein, fiber, and nutrients. Chickpeas are an excellent source of protein without the cholesterol found in animal products, while spinach adds a wealth of vitamins and minerals. The spices enhance the flavor, creating a comforting stew that’s perfect for a light yet filling dinner.

Chickpea and Spinach Stew is a flavorful, cholesterol-friendly meal that packs a nutritional punch. With chickpeas providing plant-based protein and spinach adding essential nutrients, this dish is both heart-healthy and satisfying. The spices create a rich, savory base, making it an excellent choice for a low-cholesterol dinner that’s both nourishing and comforting.

Cauliflower Rice Stir-Fry with Shrimp

A low-cholesterol, nutrient-dense alternative to fried rice, this Cauliflower Rice Stir-Fry is made with cauliflower rice and shrimp for a light yet flavorful dinner. Packed with vegetables, this dish offers a lower-carb, lower-fat version of the classic stir-fry, without sacrificing taste.

Ingredients:

• 1 head cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon olive oil
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup peas
• 1/2 cup diced carrots
• 1/2 cup chopped bell peppers
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 2 eggs, beaten (optional)
• Green onions for garnish

Instructions:

1. If you haven’t already, pulse the cauliflower florets in a food processor until they resemble rice grains. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
3. In the same skillet, add the peas, carrots, bell peppers, and garlic. Stir-fry for about 3-4 minutes until the vegetables are tender.
4. Add the cauliflower rice to the skillet, and stir-fry for another 5-7 minutes until the cauliflower is tender but still has some texture.
5. If using, push the cauliflower rice to one side of the skillet and scramble the beaten eggs in the empty space. Once cooked, mix the eggs into the cauliflower rice.
6. Stir in the soy sauce and sesame oil. Add the cooked shrimp back to the skillet, and toss everything together until well combined.
7. Garnish with green onions before serving.

This Cauliflower Rice Stir-Fry with Shrimp is a fantastic low-cholesterol option that’s full of vegetables and lean protein. The cauliflower rice provides a lower-carb base while still offering the satisfying texture of traditional fried rice. The shrimp add protein without the excess fat and cholesterol, making this stir-fry a heart-healthy alternative.

Cauliflower Rice Stir-Fry with Shrimp is a creative and healthy take on fried rice that is light, low in cholesterol, and packed with vegetables. Using cauliflower rice instead of regular rice cuts down on calories and carbs, while shrimp offers a lean source of protein. This dish is perfect for anyone looking to enjoy the flavors of a stir-fry without the heavy fats and cholesterol. It’s both filling and heart-healthy, making it an excellent choice for dinner.

Lentil and Vegetable Curry

This vibrant and flavorful lentil and vegetable curry is a perfect low-cholesterol dinner option, packed with fiber-rich lentils and a variety of fresh vegetables. The aromatic spices in the curry create a warm and comforting meal that’s both hearty and heart-healthy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 cup red lentils, rinsed
• 1 large carrot, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk (light)
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened.
2. Add the garlic, ginger, curry powder, turmeric, and cumin, and cook for another minute, stirring constantly to prevent burning.
3. Add the rinsed lentils, carrots, bell pepper, zucchini, diced tomatoes, coconut milk, and vegetable broth. Stir to combine and bring to a boil.
4. Reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender and the curry has thickened. Stir occasionally.
5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This Lentil and Vegetable Curry offers a combination of protein, fiber, and essential vitamins from the lentils and vegetables, making it a great heart-healthy, low-cholesterol option. The curry spices, along with the creamy coconut milk, create a deliciously rich and satisfying dish that doesn’t require excessive fats or cholesterol-laden ingredients.

Lentil and Vegetable Curry is a nourishing, cholesterol-friendly meal that delivers both flavor and nutrients. The lentils provide plant-based protein and fiber, while the variety of vegetables adds essential vitamins and antioxidants. This dish is a great alternative for anyone seeking a filling, heart-healthy dinner that is flavorful, low in cholesterol, and easy to prepare.

Turkey and Avocado Lettuce Wraps

These Turkey and Avocado Lettuce Wraps are a fresh and light low-cholesterol dinner option that’s full of lean protein and healthy fats. With turkey breast, avocado, and crisp lettuce, this meal is simple, yet satisfying and packed with nutrients.

Ingredients:

• 1 pound ground turkey breast (lean)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 avocado, sliced
• 1/2 cup diced tomatoes
• 1/4 cup red onion, thinly sliced
• 8 large lettuce leaves (such as Romaine or Butter lettuce)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground turkey breast and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
2. Season the turkey with garlic powder, onion powder, paprika, salt, and pepper. Stir to combine, and cook for an additional 2 minutes to allow the spices to blend.
3. While the turkey is cooking, prepare the lettuce leaves by washing and drying them. These will act as the “wraps” for the filling.
4. Once the turkey is cooked, remove it from the heat. To assemble, spoon the turkey mixture into each lettuce leaf.
5. Top with slices of avocado, diced tomatoes, red onions, and a sprinkle of fresh cilantro, if desired.
6. Serve immediately and enjoy.

These Turkey and Avocado Lettuce Wraps offer a refreshing, low-cholesterol alternative to traditional wraps or sandwiches. The turkey is a lean source of protein, and the avocado adds heart-healthy fats, while the crisp lettuce provides a refreshing, low-calorie wrap. This meal is light, yet filling, making it perfect for a low-cholesterol dinner.

Turkey and Avocado Lettuce Wraps are a delicious and cholesterol-friendly dinner option that’s packed with lean protein and healthy fats. The turkey breast provides a great source of protein without the cholesterol found in higher-fat meats, while the avocado adds a creamy, heart-healthy boost. These wraps are easy to make and customizable with your favorite toppings, making them an ideal choice for a healthy, low-cholesterol meal.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles, or “zoodles,” are a fantastic low-cholesterol alternative to pasta. This dish combines the fresh taste of zucchini with a homemade pesto sauce, making for a flavorful and satisfying dinner that’s light on fat but rich in taste.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1 tablespoon nutritional yeast (optional for a cheesy flavor)
• 2 tablespoons lemon juice
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• Fresh basil for garnish

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or a julienne peeler. Set the zoodles aside.
2. To make the pesto, combine the basil, pine nuts, garlic, nutritional yeast (if using), and lemon juice in a food processor. Pulse until the ingredients are finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
3. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they begin to soften. Be careful not to overcook, as zucchini releases moisture and can become mushy.
4. Remove the skillet from the heat and toss the zoodles with the pesto sauce until evenly coated.
5. Add the halved cherry tomatoes and toss gently. Garnish with fresh basil before serving.

Zucchini Noodles with Pesto and Cherry Tomatoes is a vibrant and low-cholesterol meal that’s rich in vitamins and antioxidants. The zucchini noodles provide a fresh and light base, while the homemade pesto adds rich flavor without the extra fat of traditional pesto. The cherry tomatoes add a burst of sweetness, making this dish a balanced, satisfying, and heart-healthy dinner.

Zucchini Noodles with Pesto and Cherry Tomatoes is a perfect low-cholesterol, nutrient-packed meal. The zucchini noodles are an excellent, low-calorie substitute for traditional pasta, while the pesto provides all the flavor without added cholesterol. This dish is light yet full of fresh, vibrant ingredients, making it an ideal choice for anyone looking to eat healthier without sacrificing taste.

Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers are a nutritious, low-cholesterol meal filled with quinoa, black beans, and an array of vegetables. The combination of protein-rich quinoa and fiber-packed black beans makes this a satisfying and heart-healthy dish, perfect for a light yet filling dinner.

Ingredients:

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

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and cook for 4-5 minutes until softened.
3. Add the cooked quinoa, black beans, corn, cumin, chili powder, paprika, salt, and pepper to the skillet. Stir to combine and cook for an additional 3-4 minutes to heat through.
4. Spoon the quinoa mixture into each bell pepper, pressing the filling down gently to pack it in.
5. Top each stuffed pepper with a few spoonfuls of diced tomatoes.
6. Cover the baking dish with foil and bake for 30-35 minutes, until the peppers are tender.
7. Garnish with fresh cilantro before serving.

These stuffed bell peppers are a perfect low-cholesterol dinner, offering a hearty and nutrient-rich filling without the added fats and calories of traditional stuffed dishes. The quinoa and black beans provide a great source of plant-based protein, while the peppers add essential vitamins and antioxidants.

Stuffed Bell Peppers with Quinoa and Black Beans are a wholesome, cholesterol-friendly dinner that’s both satisfying and nutritious. The quinoa and beans deliver a powerful combination of protein and fiber, while the bell peppers offer a burst of vitamins. This dish is easy to prepare, customizable with your favorite veggies, and a great way to enjoy a heart-healthy, low-cholesterol meal.

Grilled Salmon with Avocado Salsa

Grilled salmon paired with a fresh avocado salsa is a simple, flavorful, and low-cholesterol dinner option. Rich in omega-3 fatty acids, salmon provides heart-healthy fats, while the avocado salsa adds a creamy, refreshing contrast.

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon olive oil (for salsa)

Instructions:

1. Preheat your grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Place the salmon on the grill and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
3. While the salmon is grilling, prepare the avocado salsa by combining the diced avocado, red onion, cherry tomatoes, cilantro, lime juice, and olive oil in a bowl. Gently mix to combine and season with salt and pepper to taste.
4. Once the salmon is cooked, remove it from the grill and plate it. Top each fillet with a generous scoop of the avocado salsa.

Grilled Salmon with Avocado Salsa is a heart-healthy, low-cholesterol meal that’s both light and satisfying. The omega-3s in the salmon contribute to heart health, while the avocado provides healthy fats and fiber. The fresh salsa adds a zesty and creamy element, making this dish as flavorful as it is nutritious.

Grilled Salmon with Avocado Salsa is a delicious, low-cholesterol dinner packed with heart-healthy fats and protein. The salmon’s omega-3s are beneficial for lowering cholesterol levels, while the creamy avocado salsa enhances the dish with fiber and vitamins. This meal is light yet full of flavor, making it a perfect choice for those looking to eat heart-healthy without sacrificing taste.

Sweet Potato and Chickpea Buddha Bowl

This vibrant Buddha bowl combines roasted sweet potatoes, chickpeas, and greens for a hearty and satisfying low-cholesterol meal. The sweet potatoes provide a natural sweetness and vitamins, while the chickpeas add plant-based protein and fiber.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 4 cups mixed greens (such as spinach, arugula, or kale)
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 teaspoon maple syrup (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and golden.
2. While the sweet potatoes are roasting, toss the chickpeas with cumin, paprika, garlic powder, salt, and pepper. Spread them on a separate baking sheet and roast for 20-25 minutes, until crispy and golden.
3. In a small bowl, whisk together tahini, lemon juice, water, and maple syrup (if using) to create a smooth dressing.
4. Once the sweet potatoes and chickpeas are done, assemble the bowls by layering the mixed greens, roasted sweet potatoes, and crispy chickpeas.
5. Drizzle the tahini dressing over the top and serve.

This Sweet Potato and Chickpea Buddha Bowl is a delicious, low-cholesterol dinner option that’s packed with plant-based protein, fiber, and healthy fats. The roasted sweet potatoes provide a natural sweetness, while the chickpeas add crunch and protein. The tahini dressing ties everything together with a creamy, tangy flavor.

Sweet Potato and Chickpea Buddha Bowls are a hearty, nutrient-packed meal that’s both low in cholesterol and full of flavor. The sweet potatoes provide antioxidants, while the chickpeas offer plant-based protein and fiber. Topped with a creamy tahini dressing, this bowl is a satisfying and heart-healthy dinner that will leave you feeling nourished and full.

Cauliflower Stir-Fry with Tofu

This Cauliflower Stir-Fry with Tofu is a quick and easy low-cholesterol dinner that’s full of flavor and texture. The cauliflower serves as a hearty, low-calorie base while the tofu adds a protein-packed element, making this dish a balanced, heart-healthy meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1/2 head cauliflower, cut into florets
• 1 block firm tofu, drained and cubed
• 1 cup snap peas, trimmed
• 1 red bell pepper, thinly sliced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the sliced onion and garlic, and cook for 2-3 minutes until softened.
2. Add the cauliflower florets and cook for 5-7 minutes, stirring occasionally, until the cauliflower starts to become tender and golden.
3. Push the cauliflower to one side of the pan and add the tofu cubes. Cook the tofu for 4-5 minutes, flipping occasionally, until it is browned and crispy on all sides.
4. Add the snap peas and red bell pepper to the pan, and cook for another 3-4 minutes until the vegetables are tender-crisp.
5. In a small bowl, mix together soy sauce, rice vinegar, sesame oil, and grated ginger. Pour this sauce over the stir-fry and toss everything together to coat evenly.
6. Garnish with sesame seeds and fresh cilantro before serving.

Cauliflower Stir-Fry with Tofu is a delicious and satisfying low-cholesterol meal, packed with fiber and plant-based protein. The tofu is a great source of protein without the cholesterol found in meat, and the cauliflower and other vegetables offer important nutrients and antioxidants.

Cauliflower Stir-Fry with Tofu is a perfect low-cholesterol meal that’s both flavorful and nutrient-rich. The combination of cauliflower, tofu, and colorful vegetables makes it a satisfying dish without relying on high-fat ingredients. It’s a quick and easy recipe that’s full of heart-healthy benefits, offering protein, fiber, and antioxidants in every bite.

Chickpea and Spinach Curry

This Chickpea and Spinach Curry is a hearty, flavorful low-cholesterol dish that’s both filling and full of spices. The chickpeas provide plant-based protein and fiber, while the spinach adds essential vitamins. This dish is perfect for anyone looking for a satisfying, healthy dinner option.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 can (14 oz) diced tomatoes
• 1/2 cup light coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
2. Add the grated ginger, curry powder, cumin, and turmeric to the skillet, and cook for another minute until the spices become fragrant.
3. Add the chickpeas, spinach, diced tomatoes, and coconut milk. Stir to combine and bring to a simmer.
4. Reduce the heat and cook for 10-12 minutes, allowing the curry to thicken slightly and the spinach to wilt.
5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This Chickpea and Spinach Curry is a rich, comforting dish that is low in cholesterol but high in flavor. The chickpeas provide a great source of plant-based protein and fiber, while the spinach adds a dose of vitamins. The coconut milk lends a creamy texture, making this dish a satisfying, heart-healthy option.

Chickpea and Spinach Curry is a fantastic low-cholesterol dinner option that’s packed with nutrients and flavor. The combination of chickpeas and spinach offers a great balance of protein, fiber, and essential vitamins. This curry is quick to make, filling, and perfect for anyone looking to enjoy a comforting, heart-healthy meal without the added cholesterol.

Eggplant Parmesan (Lightened-Up)

This lightened-up version of classic Eggplant Parmesan is a great low-cholesterol alternative to the traditional fried version. By baking the eggplant instead of frying, you reduce the amount of oil and fat, making it a healthier choice without sacrificing flavor.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup marinara sauce (low-sodium)
• 1/2 cup part-skim mozzarella cheese, shredded
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the breadcrumbs, Parmesan (if using), garlic powder, oregano, salt, and pepper.
3. Dip each eggplant slice into the breadcrumb mixture, pressing lightly to coat both sides. Arrange the slices in a single layer on the prepared baking sheet.
4. Bake the eggplant slices for 20 minutes, flipping them halfway through, until they are golden and tender.
5. Spread a spoonful of marinara sauce over each eggplant slice. Top with shredded mozzarella cheese.
6. Return the eggplant to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves before serving.

Lightened-Up Eggplant Parmesan is a healthier version of a beloved Italian classic. By baking the eggplant instead of frying, you reduce the fat content while still enjoying the savory flavors of marinara and melted cheese.

Eggplant Parmesan (Lightened-Up) is a delicious low-cholesterol alternative to the traditional dish, offering all the comfort of the original without the added fat and calories. The baked eggplant is just as satisfying as the fried version, while the marinara sauce and mozzarella add classic Italian flavors. This dish is perfect for anyone looking to enjoy a heart-healthy meal without compromising on taste.

Note: More recipes are coming soon!