Zucchini Noodles with Pesto: Replace traditional pasta with spiralized zucchini noodles and top them with a homemade or store-bought pesto sauce. Add cherry tomatoes and roasted pine nuts for extra flavor and nutrition.
Stuffed Bell Peppers: Fill halved bell peppers with a mixture of cooked quinoa, black beans, corn, diced tomatoes, and spices. Bake until the peppers are tender and the filling is heated through.
Vegetable Stir-Fry: Stir-fry a variety of colorful vegetables such as bell peppers, broccoli, carrots, snap peas, and mushrooms in a small amount of olive oil and low-sodium soy sauce. Serve over brown rice or quinoa.
Vegetable Soup: Make a hearty vegetable soup using a variety of vegetables such as onions, garlic, carrots, celery, zucchini, and spinach. Season with herbs and spices, and use vegetable broth as the base.
Cauliflower Fried Rice: Pulse cauliflower in a food processor until it resembles rice grains, then stir-fry it with mixed vegetables, scrambled egg, and low-sodium soy sauce for a healthier alternative to traditional fried rice.
Chickpea Salad: Combine canned chickpeas with diced cucumber, tomatoes, red onion, bell pepper, and parsley. Dress with a light vinaigrette made from lemon juice, olive oil, and herbs.
Stuffed Portobello Mushrooms: Fill portobello mushroom caps with a mixture of cooked quinoa, sautéed spinach, garlic, and diced tomatoes. Top with a sprinkle of grated Parmesan cheese and bake until the mushrooms are tender.
Vegetable Curry: Simmer mixed vegetables such as cauliflower, carrots, peas, and potatoes in a spiced tomato-based curry sauce. Serve over steamed brown rice or quinoa for a satisfying and flavorful meal.
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