Fast and Healthy Dinners

This tasty noodle bowl contains no oil, meaning it’s healthy and lower in calories than most noodle recipes. The simple sauce packs a ton of flavor, and the variety of textures from the noodles to the vegetables (cooked and raw) makes for a dish that satisfies.

This Instant Pot technique result is a fluffy quinoa dish bursting with flavors and colors. It’s fun to put toppings on the table and let everyone build their own masterpiece.

This delicious plant-based curry is high on flavor and low on calories (about 165 calories per serving). You can customize it, using your favorite vegetables.

Adding kale and chickpeas to this classic plant-based Italian pasta sauce gives it substance and so much more nutrition. I love the layers of textures and the bursts of flavors from the olives and capers.

This super-fast alternative to marinara sauce has a fresh taste and a skinny profile. No oil or butter here—just clean flavors that stand up to a mound of pasta or vegetables.

Stuff baked potatoes with shepherd’s pie filling! This clever solution gets you all the same flavors but skips the oven and making the whipped potatoes.. A perfect plant-based entree.

For those times when you crave the flavor of Alfredo but you don’t need the butter, heavy cream, and parmesan cheese. This lovely plant-based substitute is healthy and delicious.

Fried rice without frying? Yes! Fried rice with brown rice? Yes again. You have to try this to believe it. Healthy and delicious.

This recipe is fast, easy, and delicious. In about 30 minutes you have a healthy, satisfying entree for dinner that the whole family will love.

In this gorgeous plant-based pasta dish, the peppery arugula holds it own again the velvety lemon-infused sauce. The dish is oil-free. The combination of flavors and textures is assertive and entirely pleasing.

Not the first combination you think of: spinach and mushrooms? They work really well in this fast and easy quesadilla recipe. Optional layers and toppings make these extra-special.

Raw kale?? Yes, if you chop it in a food processor, you get pieces the size of your pinky nail, and the pieces are easy to chew. The peanut dressing on this salad is addictive.

So few ingredients, such a great taste! These quesadillas are spicy but also sweet and savory, and the texture isn’t mushy. That’s my kind of plant-based quesadilla.

This creamy tomato sauce gives the traditional Italian vodka sauce a run for its money. Peas are the perfect complement to the nutty, cheesy sauce, and all kinds of pasta would work well in this dish.

This easy recipe turns any grape or cherry tomatoes into an intriguing pasta dish that will keep you coming back for more.

Sugar snap star in this stir-fry, with other vegetables of your choosing serving as the supporting cast. The sauce brings ginger, garlic, miso, sesame, and chili flavors to the party.

Bowls aren’t always the fastest meal to make if you’re starting from scratch. Here are my strategies for cooking everything you need for a bowl in 15 minutes.

These delicious wraps use whole wheat flour tortillas and baked tofu to turn a well-loved traditional Chinese dish into a well-loved healthy Chinese inspired meal.

Easy baked sweet potatoes can make for a quick lunch or dinner. Combine them with leftover soup or salad, and you’ve got a meal.

The secret to the kind of cold sesame noodles you eat in restaurants is Chinese roasted sesame paste. My take on this dish recalls the best sesame noodles from Chinese restaurants without the greasiness you can sometimes get.

These three “sisters”—corn, squash, and beans—taste delicious together. This fast and easy approach yields delicious quesadillas in less than 30 minutes.

Zucchini “noodles” cook quickly, making for a fast dinner. Pair it with a no-oil pesto and you’ve got a delicious, satisfying, healthy dish that’s light on calories.

These verde enchiladas are easy and quick—they’re folded rather than rolled and then go right onto the plates. They keep their shape, look fantastic, and taste divine.

Using raw cashews instead of coconut milk, you save 12 grams of saturated fat per serving. This plant-based curry is rich and delicious, and it comes together in about 30 minutes.

Raw cashew milk substitutes for coconut milk and matches the taste and creaminess. You save a lot of saturated fat that way making this a healthy plant-based dish. You can choose your own favorite vegetables and proteins and make it your own.

The secret of this dish is the lemony-briny flavors in the kale pesto. The pasta and zucchini serve as an excellent base, although you could go all-pasta, all-zucchini, pasta-and-potatoes, or other bases that I haven't thought of.

This is a great dish for using your farmers' market greens! This is downright healthy, even as Thai food goes. The peanuts, jalapeño, and cilantro combine with the bitter broccoli rabe or mustard greens for a bracing and delicious plant-based, oil-free entree.