When you prepare spaghetti squash, don't throw away the seeds! You can turn them into a crunchy, healthy snack to enjoy on their own or sprinkled over a salad.
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One pan is all you need for a heaping pile of nutritious, tender and colorful roasted root vegetables. Whip up this recipe at the beginning of the week to use in easy, healthy dinners all week long.
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.
We love using chickpea pasta in this quick and easy dinner recipe, but other bean pastas or whole-wheat noodles are just as good with this fresh and zesty pesto sauce.
These hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy.
Bright and refreshing, this gin gimlet is made with sage-infused simple syrup and muddled fresh sage. This light and festive cocktail is perfect for fall gatherings, such as Thanksgiving. This recipe makes enough simple syrup for about 8 cocktails and can easily be doubled for a crowd.
This vegetable curry comes together fast thanks to the help of a multicooker. Coconut milk makes it creamy, while keeping this easy dinner vegan, and the potatoes and chickpeas help bulk up the dish for a satisfying meal. Serve over basmati rice, quinoa or cauliflower rice.
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This fragrant turmeric rice bowl topped with leftover spiced roasted root vegetables and chickpeas is inspired by flavors from India for an easy, vegetarian dinner.
Crispy tofu lends protein to this burrito bowl-inspired veggie-packed grain bowl that's perfect for a quick and easy dinner or packable lunch for work.