15 Healthy Vegetarian Recipes For Dinner

There’s a common misconception that being vegetarian means having limited food choices. Your options are probably only salads. Well, that is not true! In fact, there are a lot of foods and recipes that you can make if you are a vegetarian. Even more so today when vegetarianism is becoming popular. Here, we will share 15 healthy vegetarian recipes that you can make for dinner.

15 Healthy Vegetarian Dinner Recipes

Below are 15 easy vegetarian meals to try. These meatless meals mostly contain a delicious savory flavor that is sure to make your dinners pleasant.

Simplify your recipes—use our grams to cups converter before you start!

1. Baked Sweet Potato with Black Bean Salsa

This easy and tasty dish is made with soft sweet potato and is accompanied by a delicious black bean salsa for a more balanced taste profile. The black bean salsa is slightly tangy yet fresh tasting.

Ingredients (serves 4):

• 4 sweet potatoes
• 800g can of black beans
• 150g corn
• 150g sliced cherry tomatoes
• 1 red onion
• 2 tbsp of chopped coriander
• 2 tbsp of olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 garlic clove
• 2 tbsp of squeezed lime juice

Directions:

1. Preheat the oven to 220ºC.
2. Clean the sweet potatoes thoroughly. Cut them into half lengthwise and place it on a baking sheet.
3. Drizzle some olive oil on the potatoes and bake in the oven for about 45 minutes until soft.
4. While the potatoes are still in the oven, prepare your black bean salsa. Mix together black beans (ensure that has been drained), corn, sliced cherry tomatoes, finely chopped red onions and your chopped coriander.
5. Once it is mixed thoroughly, add in your olive oil, ground cumin, ground coriander, garlic powder, and squeezed lime juice. Give it a good stir.
6. Once the potatoes are cooked, let it cool down for a bit. Grab a fork and start mashing the middle section to create a small hole. Scoop a generous amount of black bean salsa to fill the middle.
7. Repeat until all halves of the potatoes are covered and serve.

2. Zucchini Noodles with Pesto

This dish is not only a great alternative to your normal pasta but it also helps you get your daily fiber in! This dinner is simple and healthy and it only requires a few ingredients.

Ingredients (Serves 4):

• 4 zucchinis
• 125g of pesto sauce
• salt and black pepper
• 1 tbsp of grated parmesan (optional)

Directions:

1. Using a julienne peeler, slice the zucchini into thin strips for the noodles.
2. Saute your zucchini noodles in a pan for a few minutes at medium-low heat (optional).
3. Place your zucchini noodles into a bowl and add in your pesto sauce. Mix until it is well combined.
4. Add in salt and black pepper as desired. If you wish to, you may also add some parmesan.
5. Serve and enjoy!

3. Portobello Mushroom Pizza

Mash chickpeas with avocado, diced vegetables, lemon juice, and seasonings of your choice to create a delicious and protein-packed filling for sandwiches or wraps.

Ingredients (Serves 4):

• 8 portobello mushrooms
• 2 tbsp of olive oil
• 1 tsp of Italian seasoning
• 1/4 cup of tomato sauce/ pizza sauce
• 1/2 cup shredded mozzarella cheese (optional)
• 4-6 sliced cherry tomatoes
• 2 garlic cloves, finely chopped

Directions:

1. Preheat oven to 220ºC and coat your baking sheet with olive oil.
2. In a small bowl, mix olive oil, Italian seasoning and garlic.
3. Wash your portobello mushrooms and use a brush to coat the garlic oil mixture on the mushrooms.
4. Spread the tomato sauce on top generously followed by cherry tomatoes and mozzarella cheese if you prefer.
5. Bake it in the oven for 8-10 minutes until the mushroom is slightly softened. Serve and enjoy.

4. Falafel Wrap

Falafel wrap is a simple and healthy recipe to make. It doesn’t require much cooking and is filled with a lot of fresh vegetables and ingredients.

Ingredients (Serves 4):

• 4 large whole-wheat tortillas
• 8 falafel, crumbled
• 1/2 cup hummus
• 1 cup of baby spinach
• 1/2 large avocado, sliced
• 1 cup shredded beetroot
• 1 cup shredded carrots

Directions:

1. Spread some hummus on whole wheat tortillas. Add some spinach, beetroot, carrots, and a few slices of avocado on top.
2. Add your crumbled falafel. Fold and roll it into a wrap.
3. You may toast your wrap on a hot pan if you like. Serve and enjoy.

5. Vegetarian Yellow Curry

This is a vegetarian version of the Thai yellow curry. With an assortment of vegetables, it makes the dish less heavy compared to the traditional recipe yet still maintains its rich flavors.

Ingredients (Serves 4):

• 1 can/packet of coconut milk
• 2 tbsp of yellow curry paste
• 1-2 cups of water
• 1 block of firm tofu
• 1/2 cup of broccoli florets
• 1/4 cup of baby corn
• 1/4 cup of green beans
• 1/4 cup of carrots
• salt and sugar

Directions:

1. Start by slicing the tofu block into bite-sized cubes and ensure that you pat it with a paper towel to drain any excess water.
2. Fry the tofu in a pan at medium-high heat until it is golden brown and crispy.
3. Open the can of coconut milk and pour at least half a cup into a wok. Let the coconut milk heat up until it is bubbling for approximately 3-5 minutes.
4. Add the yellow curry paste to the coconut milk and stir until it combines. Simmer the mixed paste until a oily firm forms at the top.
5. Add the rest of the coconut milk along with a cup of water. If you want a thinner consistency, you may add more water.
6. Add all of the vegetables in and allow it to cook until it has softened before adding in the fried tofu pieces.
7. You may add in some salt or sugar to taste. Serve it up with a bowl of rice on the side and enjoy!

6. Roasted Vegetables and Quinoa Bowl

Ingredients (Serves 4):

• 1 1/2 cups of quinoa
• 1/2 tsp salt
• 2 1/2 cups of water
• 1 red onion
• 1 red pepper
• 1 large sweet potato
• 1 large yellow squash
• 1 green pepper
• 3 tbsp of olive oil
• black pepper
• 1/2 tsp of garlic powder
• 1/2 tsp of oregano
• Chopped parsley
• Tahini sauce (optional)

Directions:

1. Place the quinoa in a small saucepan and fill in with water and some salt. Bring it to a boil over medium-high heat. Lower heat to simmer and cook covered for 15 minutes.
2. Let the quinoa rest for about 5 minutes to absorb all the liquid and steam. Fluff the quinoa with a fork to separate the grains.
3. Preheat the oven to 220ºC. Place all the vegetables onto a baking sheet and drizzle some olive oil and salt. Roast the vegetables for about 30 minutes until it is tender.
4. Place some quinoa and the roasted veggies into a bowl and sprinkle with some chopped parsley. You may also add in some tahini sauce as a dressing and enjoy.

7. Quinoa Stuffed Bell Peppers

Ingredients (Serves 4):

• 4 medium red bell peppers
• 1/2 cup quinoa
• 1 1/3 cup of vegetable broth
• 1/2 tsp of olive oil
• 1/2 onion
• 1 garlic clove
• 1 can of diced tomatoes
• 1 can of black beans
• 1/2 cup of corn
• 1/2 tsp of cumin
• 1/2 tsp of paprika
• salt and black pepper
• Mozzarella cheese (optional)

Directions:

1. Place the quinoa and vegetable broth together in a medium saucepan. Bring the broth to a boil and let the quinoa cook for approximately 15 minutes. Let the quinoa rest, covered for about 5 minutes before fluffing with a fork.
2. Preheat the oven to 190ºC. In the meantime, slice the bell peppers in half lengthwise and place it onto the baking sheet, cut side up.
3. In a separate pan, heat up some olive oil and saute your onions and garlic. Stir in your cooked quinoa, diced tomato, black beans, and corn. Season with cumin, paprika, salt, and black pepper and stir for an additional 5 minutes on low heat.
4. Scoop up some of the mixture and place it into the bell pepper. Sprinkle some cheese if desired.
5. Bake until the bell pepper becomes tender for about 30-35 minutes. Once ready, serve and enjoy.

8. Black Bean Sweet Potato Enchiladas

This simple dish only requires 9 ingredients to make. It is sweet and savory, making it perfect for a family dinner.

Ingredients (Serves 4):

• 4 corn tortillas
• 1 cup of cubed sweet potatoes
• 1/2 tbsp of coconut or avocado oil
• 1/2 tsp of ground cumin
• dash of paprika
• dash of salt
• 1 cup of chopped kale
• 1 tbsp of water
• 1 can of black beans, drained
• 1 cup of enchilada sauce

Directions:

1. Preheat oven to 205ºC. Add your cubed sweet potatoes onto a baking tray and drizzle with some oil, cumin, paprika and salt.
2. Bake for 20-25 minutes or until the sweet potatoes are fork tender. Set it aside to cool. Reduce your oven heat to 175ºC.
3. Add your chopped kale to a pain with some water and let it cook until it is slightly softened. Set it aside.
4. In a bowl, combine the drained black beans, sweet potatoes and chopped kale. Add some enchilada sauce to mix.
5. Add the remaining enchilada sauce to a tray to coat your tortillas. Coat your tortillas on both sides before adding 1/3 cup of filling onto one side. Roll it up and lay it down on the edge of a dish.
6. Continue until all tortillas have been filled and lined onto the dish.
7. Pour any remaining enchilada sauce onto the top of the tortillas.
8. Bake them in the oven for 15-20 minutes before serving it.
9. You may choose to add any additional toppings when serving such as coriander, jalapeno or avocado crema.

9. Lentil Vegetable Curry

Ingredients (Serves 4):

• 2 tbsp of olive oil
• 1/2 red onions, chopped
• 3 garlic cloves, minced
• 2 medium carrots, chopped
• 2 tbsp of tomato paste
• 1 tbsp of curry powder
• 1 tbsp of grated, fresh ginger
• 2 tbsp of salt
• 3 cups of vegetable broth
• 1 cup lentils
• 1 can of coconut milk

Directions:

1. In a medium pot, add your carrots and onions, cooking them for 4-6 minutes or until the vegetables have softened.
2. Stir in garlic, tomato paste, curry powder, ginger, salt and red pepper flakes. Cook for 2 minutes, stirring occasionally.
3. Stir in your vegetable broth and lentils. Heat until it boils before turning it back down to low. Cook for 35 minutes until the liquid is absorbed by the lentils.
4. Stir in coconut milk, increasing the heat to medium. Cook uncovered for 5 minutes or until the curry thickens.
5. Serve the curry along with a bowl of rice and enjoy.

You may also like:

What To Eat Before Workout: A Useful Guide For Fitness

10. Tofu Stir-Fry with Broccoli

Ingredients (Serves 4):

• 1 block of extra firm tofu
• 2 tbsp of cornstarch
• 1/3 cup of low-sodium soy sauce
• 1/4 cup of water
• 2 tbsp of hoisin
• 1 1/2 tbsp of rice vinegar
• 1 tbsp of minced garlic
• 1 tbsp of minced ginger
• 3 tbsp of canola oil
• 3-4 cup of broccoli florets
• salt and black pepper

Directions:

1. Drain the tofu and pat it dry between some paper towels.
2. Cut the tofu into bite-sized pieces and coat it with some cornstarch.
3. Heat up a pan with some oil and fry the tofu until it is crispy and golden brown.
4. In that same pan, add in your broccoli and stir fry it with some salt and black pepper for 2-3 minutes. Set it aside.
5. Using a large wok, heat up some oil. Add your tofu and broccoli along with soy sauce, hoisin, rice vinegar, minced garlic, and ginger. Let it cook for 1 minute.
6. Once ready, you can add some spring onion for garnish. Serve and enjoy.

11. Vegetable Lasagna

This vegetable lasagna is not only creamy but loaded with vegetables for a healthy and filling meal.

Ingredients (Serves 4):

• 2 tbsp of olive oil
• 3/4 cup of large carrots, chopped
• 1 red bell pepper, chopped
• 1 medium yellow onion, chopped
• 1 zucchini, chopped
• 3/4 cup of baby spinach
• salt
• 1 can of tomato sauce
• 1 clove of minced garlic
• 1/3 chopped fresh basil
• 2 cups of cottage cheese
• 1 box of lasagna noodle sheets
• 2 cups of mozzarella cheese

Directions:

1. Preheat the oven to 220ºC.
2. In a pan, heat up some oil. Add in your onions, carrots, bell peppers, zucchini and salt. Cook until veggies are slightly softened for about 8 to 12 minutes.
3. Add in the baby spinach and cook until it appears soft and wilted for about 3 minutes. Remove from heat and set aside.
4. Add the can of tomato sauce into a separate bowl and add in some garlic, fresh basil, olive oil and salt. Blend up this mixture until smooth.
5. In a food processor, add in your cottage cheese and blend it until it is smooth. Do the same with your cooked vegetables.
6. Combine the blended vegetables and cheese in a bowl. Add some salt and black pepper to taste before giving it a good stir.
7. Assemble your lasagna by spreading a base of tomato sauce on the base of a baking dish. Layer some lasagna sheets on top then spread the cottage cheese mixture on top. Add your lasagna sheet once again and repeat until the dish is 3/4 filled.
8. Then sprinkle mozzarella cheese on top of the sheet. Use aluminum foil to cover the dish and bake it in the oven for 18-30 minutes until it is cooked.
9. Remove from the oven, let it cool for 10-15 minutes before serving.

12. Sweet Potato Chickpea Buddha Bowl

This is a flavorful and filling dish that only takes up to 30 minutes to make. This sweet potato chickpea salad is healthy and satisfying for a dinner recipe.

Ingredients (Serves 4):

• 2 tbsp of olive oil
• 0.5 medium red onion, sliced
• 2 1/2 sweet potato, halved
• 1 cup of broccolini
• 2 1/2 handfuls of kale
• 1 can of chickpeas, drained
• 1 tsp of cumin
• 1 tsp of chili powder
• 1 tsp of garlic powder
• 0.5 tsp of oregano
• salt and black pepper

Directions:

1. Preheat oven to 205ºC and arrange your sweet potatoes and onions on a baking sheet. Drizzle a bit of oil, making sure that the flesh is coated and placed skin side down.
2. Bake for 10 minutes. Flip the sweet potato and add the broccolini onto the baking pan. Drizzle some oil and season the broccolini with some salt and pepper.
3. Bake for another 10 minutes then remove from the oven. This time adding kale. Drizzle oil and add some salt and pepper to the kale before baking it in the oven for another 4 to 5 minutes.
4. Once the vegetables are done, add some chickpeas with seasonings into a mixing bowl.
5. Heat up a pan with some oil and saute your chickpeas. Stir frequently for 10 minutes at a medium-low heat.
6. Once the chickpeas are brown and fragrant, remove the heat and set aside.
7. Add all the vegetables and sweet potatoes into a bowl, divided based on serving size. Top it with some chickpeas and tahini sauce.

13. Black Bean Tacos

Black bean tacos make a good vegetarian alternative to regular tacos. Most tacos out there usually come with various proteins ranging from beef, chicken, lamb to seafood. But here, is a vegetarian option instead.

Ingredients (Serves 4):

• 8 to 10 small tortillas
• 3 cups of finely sliced red cabbage
• 1/2 cup of cotija or feta cheese
• 2 cans of black beans
• 2 tbsp of olive oil
• 1 tsp of ground cumin
• 2 cloves of garlic, minced
• 1 cup of plain yogurt
• 2 tbsp of lime juice
• chopped fresh cilantro
• salt

Directions:

1. Drain 1 can of black beans and add into a heated pan with olive oil. Add in cumin, garlic and salt. Cook and stir for 30 seconds to 1 minute.
2. Pour in the can of beans with liquid inside. Mash up a portion of the beans. Cook for a few minutes until the mixture reaches a simmer.
3. Stir and simmer for a few minutes. Reduce the heat to a minimum and cover the pot, stirring every few minutes so the beans are not stuck to the pan.
4. For the yogurt crema, combine yogurt, lime juice and salt in a small bowl. Stir to combine.
5. Heat up your tortillas in a pan and flip to warm each side.
6. Assemble your tacos by placing some of the sliced cabbage onto the tortilla, adding the beans and a generous drizzle of crema. Top it with some cilantro and cheese and serve immediately.

14. Cauliflower Baked Rice

Ingredients (Serves 4):

• 1 cauliflower
• 1 red onion, sliced
• 2 tbsp olive oil
• 400g of basmati rice
• 50g of dried raisins or cranberries

Directions:

1. Heat the oven to 240ºC.
2. Cut the cauliflower into florets and combine it with the sliced onions, olive oil. Toss together and set aside.
3. Wash the basmati rice and place it into a large baking dish with dried raisins, salt and black pepper. Fill the dish with boiling water that covers the rice and add in your cauliflower mixture.
4. Cover with a layer of foil and seal well. Bake for 25 to 30 minutes, remove the foil and cook for another 5 minutes until the rice is cooked and all liquid has been absorbed.
5. Let it cool for 5 minutes before serving.

15. Creamy Garlic Pasta

This creamy pasta dish makes for a filling and satisfying dinner. It is a simple yet comforting dish for those who want something a little bit more creamy and heavy.

Ingredients (Serves 4):

• 4 cloves of garlic, minced
• 1 shallot, chopped
• 2 cups of vegetable broth
• 1 1/2 cup of heavy cream or non dairy milk
• Cooked fettucine (or your desired choice of pasta)
• black pepper
• dried oregano
• red pepper flakes
• chopped fresh basil or parsley
• Plant-based protein ( optional)

Directions:

1. Heat the olive oil in a large pan over medium heat.
2. Add in your garlic and shallot and cook for 2 minutes until it is fragrant, ensure that it doesn’t brown.
3. Add in the vegetable broth, heavy cream, salt and stir. Add in your boiled pasta and stir until the pasta and sauce is well-mixed.
4. You may choose to add in your choice of plant-based proteins. Otherwise, top it off with some seasonings.
5. Serve and enjoy.

Conclusion

So, if you often have busy weeknights, why not try to make some of these easy and delicious recipes above? Some of the recipes are simple enough to be done in 30 minutes and they are guaranteed to provide you with the nutrients that you need.

Related content:

10 Best Vegetarian Protein Sources