CloseMake one of these flavorful, high-protein dinners tonight.Vegetarian ingredientslike beans, legumes, dairy, whole grains and vegetables give these meals at least15 grams of proteinper serving. These nourishing mains can help you feel full for longer, support healthy digestion and promote bone health. Plus, they arelow in saturated fats and sodium, making them great options for aheart-healthy eating pattern.One reader called our Roasted Root Veggies & Greens over Spiced Lentils “super satisfying and filling!” And recipes like our Stuffed Sweet Potato with Hummus Dressing and Creamy Fettuccine with Brussels Sprouts & Mushrooms are sure to become favorites for a weeknight dinner.01of 11Roasted Root Veggies & Greens over Spiced LentilsThis earthy bowl of lentils is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.View Recipe02of 11Stuffed Sweet Potato with Hummus DressingHearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!View Recipe03of 11Chickpea Pasta with Mushrooms & KaleGreg DuPreeLoading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying.View Recipe04of 11Chickpea & Quinoa Grain BowlIt seems grain bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!View Recipe05of 11Creamy Fettuccine with Brussels Sprouts & MushroomsSliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.View Recipe06of 11Buttermilk Fried Tofu with Smoky Collard GreensDipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it’s great for busy weeknights.View Recipe07of 11Green Goddess Salad with ChickpeasIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.View Recipe08of 11Lemony Linguine with Spring VegetablesInstead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese, you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.View Recipe09of 11Rainbow Grain Bowl with Cashew SauceThis vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.View Recipe10of 11Lentil BurgersWalnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a smear of whole-grain mustard and roasted sweet potato wedges.View Recipe11of 11Florentine Lasagna Roll-UpsPhotography / Fred Hardy, Styling / Ruth Blackburn / Audrey DavisThink portion control with these individual lasagna roll-ups. Leftovers are great for lunch the next day.View RecipeWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Make one of these flavorful, high-protein dinners tonight.Vegetarian ingredientslike beans, legumes, dairy, whole grains and vegetables give these meals at least15 grams of proteinper serving. These nourishing mains can help you feel full for longer, support healthy digestion and promote bone health. Plus, they arelow in saturated fats and sodium, making them great options for aheart-healthy eating pattern.One reader called our Roasted Root Veggies & Greens over Spiced Lentils “super satisfying and filling!” And recipes like our Stuffed Sweet Potato with Hummus Dressing and Creamy Fettuccine with Brussels Sprouts & Mushrooms are sure to become favorites for a weeknight dinner.01of 11Roasted Root Veggies & Greens over Spiced LentilsThis earthy bowl of lentils is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.View Recipe02of 11Stuffed Sweet Potato with Hummus DressingHearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!View Recipe03of 11Chickpea Pasta with Mushrooms & KaleGreg DuPreeLoading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying.View Recipe04of 11Chickpea & Quinoa Grain BowlIt seems grain bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!View Recipe05of 11Creamy Fettuccine with Brussels Sprouts & MushroomsSliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.View Recipe06of 11Buttermilk Fried Tofu with Smoky Collard GreensDipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it’s great for busy weeknights.View Recipe07of 11Green Goddess Salad with ChickpeasIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.View Recipe08of 11Lemony Linguine with Spring VegetablesInstead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese, you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.View Recipe09of 11Rainbow Grain Bowl with Cashew SauceThis vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.View Recipe10of 11Lentil BurgersWalnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a smear of whole-grain mustard and roasted sweet potato wedges.View Recipe11of 11Florentine Lasagna Roll-UpsPhotography / Fred Hardy, Styling / Ruth Blackburn / Audrey DavisThink portion control with these individual lasagna roll-ups. Leftovers are great for lunch the next day.View RecipeWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Make one of these flavorful, high-protein dinners tonight.Vegetarian ingredientslike beans, legumes, dairy, whole grains and vegetables give these meals at least15 grams of proteinper serving. These nourishing mains can help you feel full for longer, support healthy digestion and promote bone health. Plus, they arelow in saturated fats and sodium, making them great options for aheart-healthy eating pattern.One reader called our Roasted Root Veggies & Greens over Spiced Lentils “super satisfying and filling!” And recipes like our Stuffed Sweet Potato with Hummus Dressing and Creamy Fettuccine with Brussels Sprouts & Mushrooms are sure to become favorites for a weeknight dinner.
Make one of these flavorful, high-protein dinners tonight.Vegetarian ingredientslike beans, legumes, dairy, whole grains and vegetables give these meals at least15 grams of proteinper serving. These nourishing mains can help you feel full for longer, support healthy digestion and promote bone health. Plus, they arelow in saturated fats and sodium, making them great options for aheart-healthy eating pattern.
One reader called our Roasted Root Veggies & Greens over Spiced Lentils “super satisfying and filling!” And recipes like our Stuffed Sweet Potato with Hummus Dressing and Creamy Fettuccine with Brussels Sprouts & Mushrooms are sure to become favorites for a weeknight dinner.
01of 11Roasted Root Veggies & Greens over Spiced LentilsThis earthy bowl of lentils is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.View Recipe02of 11Stuffed Sweet Potato with Hummus DressingHearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!View Recipe03of 11Chickpea Pasta with Mushrooms & KaleGreg DuPreeLoading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying.View Recipe04of 11Chickpea & Quinoa Grain BowlIt seems grain bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!View Recipe05of 11Creamy Fettuccine with Brussels Sprouts & MushroomsSliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.View Recipe06of 11Buttermilk Fried Tofu with Smoky Collard GreensDipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it’s great for busy weeknights.View Recipe07of 11Green Goddess Salad with ChickpeasIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.View Recipe08of 11Lemony Linguine with Spring VegetablesInstead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese, you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.View Recipe09of 11Rainbow Grain Bowl with Cashew SauceThis vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.View Recipe10of 11Lentil BurgersWalnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a smear of whole-grain mustard and roasted sweet potato wedges.View Recipe11of 11Florentine Lasagna Roll-UpsPhotography / Fred Hardy, Styling / Ruth Blackburn / Audrey DavisThink portion control with these individual lasagna roll-ups. Leftovers are great for lunch the next day.View Recipe
01of 11Roasted Root Veggies & Greens over Spiced LentilsThis earthy bowl of lentils is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.View Recipe
01of 11
Roasted Root Veggies & Greens over Spiced Lentils
This earthy bowl of lentils is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.
View Recipe
02of 11Stuffed Sweet Potato with Hummus DressingHearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!View Recipe
02of 11
Stuffed Sweet Potato with Hummus Dressing
Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!
03of 11Chickpea Pasta with Mushrooms & KaleGreg DuPreeLoading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying.View Recipe
03of 11
Chickpea Pasta with Mushrooms & Kale
Greg DuPree
Loading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying.
04of 11Chickpea & Quinoa Grain BowlIt seems grain bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!View Recipe
04of 11
Chickpea & Quinoa Grain Bowl
It seems grain bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
05of 11Creamy Fettuccine with Brussels Sprouts & MushroomsSliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.View Recipe
05of 11
Creamy Fettuccine with Brussels Sprouts & Mushrooms
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.
06of 11Buttermilk Fried Tofu with Smoky Collard GreensDipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it’s great for busy weeknights.View Recipe
06of 11
Buttermilk Fried Tofu with Smoky Collard Greens
Dipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it’s great for busy weeknights.
07of 11Green Goddess Salad with ChickpeasIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.View Recipe
07of 11
Green Goddess Salad with Chickpeas
In this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
08of 11Lemony Linguine with Spring VegetablesInstead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese, you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.View Recipe
08of 11
Lemony Linguine with Spring Vegetables
Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese, you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.
09of 11Rainbow Grain Bowl with Cashew SauceThis vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.View Recipe
09of 11
Rainbow Grain Bowl with Cashew Sauce
This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.
10of 11Lentil BurgersWalnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a smear of whole-grain mustard and roasted sweet potato wedges.View Recipe
10of 11
Lentil Burgers
Walnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a smear of whole-grain mustard and roasted sweet potato wedges.
11of 11Florentine Lasagna Roll-UpsPhotography / Fred Hardy, Styling / Ruth Blackburn / Audrey DavisThink portion control with these individual lasagna roll-ups. Leftovers are great for lunch the next day.View Recipe
11of 11
Florentine Lasagna Roll-Ups
Photography / Fred Hardy, Styling / Ruth Blackburn / Audrey Davis
Think portion control with these individual lasagna roll-ups. Leftovers are great for lunch the next day.
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