Busy day? Prepare these easy healthy dinner ideas in ten minutes! These recipes are full of veggies, combined with a mixture of seasonings to add more flavor to your dinner.
1. Chickpea Curry
Ingredients:
• 1 x 19 oz can of chickpeas (drained and rinsed)
• 1.5 cups tomatoes (diced)
• 1 cup full-fat coconut milk (canned)
• 1 tbsp extra virgin olive oil
• 1 tbsp curry powder
• 1 tsp ground coriander
• 1-inch ginger (grated)
• 1 clove garlic (minced)
• 1/2 cup red onion (diced)
• 1/4 tsp ground cumin
• 1/4 tsp paprika
• 1/4 tsp chili powder (optional)
• sea salt and pepper to taste
• 2 handfuls of baby spinach
• chopped cilantro (optional for garnishing)
Instructions:
Set a large skillet over medium-high heat.
Add 1 tbsp extra virgin olive oil and heat it.
Saute 1/2 cup diced red onion, grated ginger, and minced garlic for 1-2 minutes until onions are soft.
Season with 1 tbsp curry powder, 1 tsp ground coriander, 1/4 tsp ground cumin, 1/4 tsp chili powder, and 1/4 tsp paprika.
Stir to combine.
Add 19 oz can of chickpeas, 1.5 cups of diced tomatoes, and 1 cup of full-fat coconut milk.
Stir to combine and let it simmer.
Once it simmers, sprinkle with sea salt and pepper to taste.
Add handfuls of baby spinach.
Stir and cook until spinach has wilted.
Remove from the heat and transfer to a bowl or plate.
Serve with rice and garnish with chopped cilantro.
Enjoy!
2. Cashew Chicken Stir-Fry
Ingredients:
• 2 cups chicken breast strips (cooked)
• 4 cups vegetable mix (this can include zucchini, carrot, bell pepper, onion, bok choy)
• 1/2 tbsp extra virgin olive oil
• 1/3 cup raw unsalted cashews
• 2 tbsp water
• 1 tsp toasted sesame seeds (optional for garnishing)
Stir-Fry Sauce:
• 1/2 tsp arrowroot powder
• 1 tsp chili paste
• 1 tsp ginger (grated)
• 1 tsp toasted sesame oil
• 2 tbsp pure liquid honey
• 2 tbsp tamari
Instructions:
Stir-Fry Sauce:
In a bowl, mix the ingredients for stir-fry sauce.
Set aside.
Set a large skillet over medium-high heat.
Add 1/2 tbsp extra virgin olive oil and let it heat.
Add 2 cups of cooked chicken breast strips and 4 cups of your preferred vegetable mix.
Pour 2 tbsp water.
Stir-fry over high heat.
Drizzle the stir-fry sauce and mix well.
Add 1/3 cup raw unsalted cashews.
Stir-fry until vegetables are tender.
Remove from the heat and transfer to a plate.
Serve with rice or noodles.
Garnish with toasted sesame seeds.
Enjoy!
3. Cauliflower Tacos
Ingredients:
• 4 cups cauliflower florets
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumin
• 1/4 cup water
• 1/2 tbsp extra virgin olive oil
• 6 corn tortillas
• 2 cups slaw
• juice of a lime
• 1 tsp pure liquid honey
• 1 tbsp mayonnaise
• chopped cilantro (optional for garnishing)
• greek yogurt (optional for garnishing)
• sliced avocado (optional for garnishing)
Instructions:
Steam 4 cups of cauliflower florets.
Set aside.
In a mixing bowl, add 2 cups of slaw.
Drizzle juice of a lime.
Add 1 tbsp mayonnaise and 1 tsp pure liquid honey.
Mix well and set aside.
Set a large skillet over medium-high heat.
Add 1/2 tbsp extra virgin olive oil and heat it.
Add steamed cauliflower florets and 1/4 cup of water.
Add the seasonings – 2 tsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp ground cumin, 1/4 tsp black pepper, and 1/4 tsp sea salt.
Stir and cook until well combined.
Cover the skillet and let it steam for 2-3 minutes.
Once done, remove from the heat.
Set aside.
Toast six corn tortillas.
Lay the tortillas on a plate.
Fill with slaw mixture, cauliflower, and desired garnish like chopped cilantro, sliced avocado, and greek yogurt.
Serve and enjoy!
4. Buddha Bowl
Ingredients:
• 2 cups broccoli florets
• 2 cups kale (chopped)
• 2 cups quinoa (cooked)
• 1/2 pack of tempeh (pre-sliced and seasoned)
• 1/2 cup edamame
• 1/2 cup red cabbage (sliced)
• 1/2 tbsp extra virgin olive oil
• 1/4 cup water
• 2 tbsp water
• 1/4 cup tahini
• juice of half a lemon
• salt and pepper to taste
• pickled ginger (optional for garnishing)
• sunflower seeds (optional for garnishing)
Instructions:
Steam 2 cups of broccoli florets and 1/2 cup of edamame.
Set aside.
In a small bowl, add 2 tbsp water.
Add 1/4 cup tahini and juice of half a lemon.
Season with salt and pepper to taste.
Mix well until smooth.
Set aside.
Set a large skillet over medium-high heat.
Add 1/2 tbsp extra virgin olive oil and heat it.
Add pre-sliced and seasoned tempeh slices.
Fry each side for two minutes until golden brown.
Once done, remove tempeh from the skillet and transfer to a plate.
In the same skillet, add 2 cups of chopped kale and 1/4 cup of water.
Stir and cook until kale has wilted.
Once done, remove from the heat.
Assembly:
Prepare a bowl.
Add cooked quinoa.
Top it off with steamed broccoli florets, sliced red cabbage, stir-fried kale, steamed edamame, and fried tempeh.
Garnish with pickled ginger and sunflower seeds.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=JzJsUW4xV7k
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