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  4. 30 Days of Sustainable Eating Dinners

30 Days of Sustainable Eating Dinners

A Portrait of Jessica Ball, M.S., RD
Jessica Ball, M.S., RD Reviewed by Dietitian Lisa Valente, M.S., RD Updated March 29, 2022
Reviewed by Dietitian Lisa Valente, M.S., RD
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sweet potato black bean burger

Let's green up our diets and help cut down on food waste this month. We've got you covered with delicious recipes featuring greener choices and seasonal produce that are good for you and the environment. From tasty dishes like our Sweet Potato Black Bean Burgers to our Use-All-The-Broccoli Stir-Fry, these dinners will help you feel good about what's on your plate.

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Sweet Potato-Black Bean Burgers

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These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft, uniform texture then the outside gets crispy by cooking in a cast-iron pan. To make this recipe gluten-free too, use gluten-free oats and serve the patty in a lettuce wrap, omitting the bun. Source: EatingWell.com, February 2020

 

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Use-All-the-Broccoli Stir-Fry

Use-All-the-Broccoli Stir-Fry
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Spiralized broccoli stems transform into tender noodles in this lo mein-inspired vegetarian recipe. Serve on top of brown rice or buckwheat soba noodles.

 

 

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Cheesy Marinara Beans

Cheesy Marinara Beans
Credit: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
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This ooey-gooey dish has baked-pasta vibes but features protein-packed beans instead of noodles. Look for dried corona beans, a larger, creamy white bean, at natural-foods stores or online. Cannellini are a good substitute. Serve with a green salad and toasted baguette.

 

 

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Vegetable Rösti with Poached Eggs

Vegetable Rösti with Poached Eggs
Credit: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
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Swiss rösti are traditionally made with only potatoes, but you can use other veggies, too, particularly parts of ones you may typically discard: cabbage and cauliflower cores, broccoli stems and the ribs of dark leafy greens. Poached eggs give the dish staying power.

 

 

 

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Use-It-Up Vegetable Soup

Use-It-Up Vegetable Soup
Credit: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
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For the best results, choose one "star" vegetable and no more than 3 supporting ones to prevent the flavors from getting muddy—go green with a mixture of broccoli stems, cauliflower leaves and core, wilted kale and spinach, or get a beta carotene boost with leftover winter squash, wrinkly carrots and a parsnip. The addition of potato (perhaps an old one that's growing roots?) and a scoop of oats give the soup a luxurious mouthfeel without cream, while lemon juice brightens the flavor.

 

 

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Egyptian Lentil Soup

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Use red, yellow or even brown lentils to make this iconic and super-simple Middle Eastern soup. Skip green or black lentils, which won't soften enough to puree smoothly. (Recipe adapted from Zooba Restaurant.) Source: EatingWell Magazine, March 2020

 

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Caesar Salad with Cashew Dressing & Tofu "Croutons"

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In this healthy salad recipe, blended cashews and flaxseed take the place of oil in the dressing, while seasoned tofu works as a lower-carb crouton alternative. Cashews are packed with potassium and iron, but also have more carbs than many other nuts (they have 8 grams per ounce vs. 4 grams for walnuts). Source: Diabetic Living Magazine, Spring 2019

 

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Veggie-Packed Okonomiyaki (Japanese Pancake)

Veggie-Packed Okonomiyaki (Japanese Pancake)
Credit: Eva Kolenko
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This savory Japanese pancake is typically made only with cabbage. Our version includes zucchini and carrot too. Top with fried eggs to make it a meal.

 

 
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Sweet Potato, Broccoli & Wild Rice Hash

Sweet Potato, Broccoli & Wild Rice Hash
Credit: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
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Cooking this hash in cast iron ensures you'll get crusty bits, but any nonstick skillet will work fine. Serve with your favorite hot sauce.

 

 

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Vegan Cauliflower Fettuccine Alfredo with Kale

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In this date-night-worthy vegan fettucine alfredo recipe, cooked cauliflower transforms into a rich, luscious sauce when it's blended with softened cashews. A high-speed blender will give you the creamiest results. Opt for whole-wheat fettucine to add fiber to the vegan pasta recipe. Source: EatingWell Magazine, April 2019

 

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Frittata with Asparagus, Leek & Ricotta

Asparagus, Leek & Ricotta Frittata
Credit: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
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Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.

 

 

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Chicken & Collard Green Spring Rolls

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A quick pickling turns collard stems from trash to a treasure, adding a pleasant tang to these leaf-wrapped spring rolls. Serve as a healthy main dish or cut into quarters and serve as a colorful appetizer. Source: EatingWell Magazine, January/February 2018

 

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Slow-Cooker Vegetarian Chili

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Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires just 20 minutes of active time: after a bit of chopping, you just dump the ingredients in the slow cooker and let it do the work. Adding a squeeze of lime juice and a sprinkle of cilantro just before serving brightens up the flavors. Top it with some shredded cheese, if you'd like, or serve it as-is to keep it vegan. Either way, this healthy chili is sure to become a go-to when you want a satisfying and healthy dinner. Source: Eatingwell.com, June 2019

 

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Thai Spaghetti Squash with Peanut Sauce

Thai Spaghetti Squash with Peanut Sauce
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This gluten-free, vegan version of peanut noodles has a high protein content thanks to edamame and peanut butter. Spaghetti squash turns delicately sweet when roasted, which pairs wonderfully with the Thai-inspired peanut sauce. Source: EatingWell.com, July 2018

 

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Chickpea Salad Sandwich

Chickpea Salad Sandwich
Credit: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
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This vegan chickpea salad sandwich is lemony, bright and surprisingly delicious. It's got all the flavors of a classic tuna salad sandwich—dill, lemon and a bit of garlic—but with chickpeas instead to add a vegan source of protein and a healthy boost of fiber. Celery brings a nice crunch.

 

 

 

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Whole-Grain Salad with Charred Broccoli, Spring Onions & Parsley-Sumac Vinaigrette

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For this easy healthy salad, chef Hugh Acheson shows the power of charring vegetables as a way to add interest to a salad. This flexible recipe can be made with a variety of whole grains, such as wheat berries, farro or pearl barley. The salad revels in the spring arrival of radishes, spring onions and bright green parsley. Sumac, which is commonly used in Middle Eastern cooking, adds a touch of tartness. Look for it in well-stocked spice sections at your market. Source: EatingWell Magazine, April 2019

 

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Spring Vegetable Minestra with Mint & Basil Pistou

Spring Vegetable Minestra with Mint & Basil Pistou
Credit: Ryan Liebe
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If you don't already stash Parmesan rinds in your freezer, look for them at a supermarket with a specialty cheese section—ask for them if they're not prepackaged. You'll need six to eight rinds.

 

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Spanakopita-Stuffed Portobello Mushrooms

Spanakopita-Stuffed Portobello Mushrooms
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These stuffed portobello mushrooms have a filling inspired by the Greek spinach pie, spanakopita. To keep them quick, we ditched the phyllo, so they're great for an easy weeknight vegetarian dinner. Source: EatingWell.com, February 2020

 

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Parmesan White Beans

Parmesan White Beans
Credit: Ted & Chelsea Cavanaugh
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Stash mirepoix blend—a basic building-block combo of chopped carrots, celery and onion—in your freezer and save some serious prep time on this simple bean side dish.

 

 

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Vegan Eggplant Parmesan

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Classic eggplant Parm is filled with cheese, but this vegan eggplant Parmesan combines nondairy mozzarella cheese with nutritional yeast for a dairy-free cheesy substitute that gives you the comfort food factor without animal products. For the breading, use egg replacer, which you can find in natural-foods stores and the special-diet section of large supermarkets. Source: EatingWell.com, July 2018

 

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Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes

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Low-carb spaghetti squash stands in for wheat noodles in this updated twist on a classic pesto pasta dish. Cashews lend richness to the pesto, while nutritional yeast, mushrooms and sun-dried tomatoes contribute satisfying umami to this vegan dinner recipe. Source: EatingWell.com, July 2018

 

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Ricotta Gnocchi with Spring Vegetables

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Traditional gnocchi is made with potatoes, but this easy recipe uses fresh ricotta cheese. For the lightest, most tender gnocchi, use a good-quality ricotta like Bellwether Farms or Calabro and gently but thoroughly pat it dry after draining to remove any extra liquid. Serve as a vegetarian main course or as part of a spring buffet with poached salmon or grilled chicken. Source: EatingWell Magazine, March/April 2017

 

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Plant-Based Smashed Burgers

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Learning how to make smashed burgers is as simple as its name. Smashing burgers into thin patties not only makes them quick-cooking, it also creates irresistible crispy edges. Topping them with the caramelized onion relish adds extra deliciousness. Source: EatingWell Magazine, March 2020

 

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Sautéed Broccoli with Peanut Sauce

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Peanut butter, balanced with a little soy sauce and vinegar, makes a delicious and kid-friendly sauce for broccoli and other vegetables. Giving the broccoli a head start by steaming it before sautéing it with the other vegetables ensures that all the vegetables are nicely cooked at the same time. Source: EatingWell Magazine, March 2019

 

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Simple Vegan Pesto Zoodles

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Zucchini noodles, or "zoodles," are a gluten-free, low-calorie substitute for traditional pasta in this easy and fresh vegan dinner. For best results, toss the zucchini pasta with the basil pesto sauce and serve right away. Source: EatingWell.com, July 2018

 

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No-Cook Black Bean Salad

No-Cook Black Bean Salad
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A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick. Source: EatingWell.com, June 2018

 

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Taco-Stuffed Zucchini

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These stuffed zucchini boats are filled with all your favorite taco ingredients like seasoned meat, cheese and avocado. They're perfect for a a low-carb alternative on taco night or a great kid-friendly way to sneak in more vegetables. Source: EatingWell.com, May 2018

 

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Spring Pea Salad with Strawberries

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As delicious as it is beautiful, this spring pea salad recipe is a potluck or dinner party stunner. Assemble the salad and dress just before serving--or serve the dressing next to the salad for people to drizzle. The tangy champagne vinaigrette balances the grassy sweetness of the peas and fruity pop of the berries. Source: EatingWell Magazine, May/June 2016

 

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Black Bean Wraps with Greens & Cilantro Vinaigrette

Black Bean Wraps with Greens & Cilantro Vinaigrette
Credit: Jason Donnelly
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A simple salad tossed with a tangy vinaigrette packs these no-cook wraps with tons of bright cilantro flavor. The mix pairs well with mashed beans and avocado, which hold everything together.

 

 

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Jackfruit Barbacoa Burrito Bowls

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Jackfruit, a tropical fruit with a dense, chewy texture, is a blank canvas that takes on flavors well. In these vegan burrito bowls, the jackfruit is simmered in a warm and spicy chile sauce that's so good you'll never know you're eating a plant-based protein instead of pork or beef. Source: EatingWell.com, March 2019

 

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    1 of 30 Sweet Potato-Black Bean Burgers
    2 of 30 Use-All-the-Broccoli Stir-Fry
    3 of 30 Cheesy Marinara Beans
    4 of 30 Vegetable Rösti with Poached Eggs
    5 of 30 Use-It-Up Vegetable Soup
    6 of 30 Egyptian Lentil Soup
    7 of 30 Caesar Salad with Cashew Dressing & Tofu "Croutons"
    8 of 30 Veggie-Packed Okonomiyaki (Japanese Pancake)
    9 of 30 Sweet Potato, Broccoli & Wild Rice Hash
    10 of 30 Vegan Cauliflower Fettuccine Alfredo with Kale
    11 of 30 Frittata with Asparagus, Leek & Ricotta
    12 of 30 Chicken & Collard Green Spring Rolls
    13 of 30 Slow-Cooker Vegetarian Chili
    14 of 30 Thai Spaghetti Squash with Peanut Sauce
    15 of 30 Chickpea Salad Sandwich
    16 of 30 Whole-Grain Salad with Charred Broccoli, Spring Onions & Parsley-Sumac Vinaigrette
    17 of 30 Spring Vegetable Minestra with Mint & Basil Pistou
    18 of 30 Spanakopita-Stuffed Portobello Mushrooms
    19 of 30 Parmesan White Beans
    20 of 30 Vegan Eggplant Parmesan
    21 of 30 Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes
    22 of 30 Ricotta Gnocchi with Spring Vegetables
    23 of 30 Plant-Based Smashed Burgers
    24 of 30 Sautéed Broccoli with Peanut Sauce
    25 of 30 Simple Vegan Pesto Zoodles
    26 of 30 No-Cook Black Bean Salad
    27 of 30 Taco-Stuffed Zucchini
    28 of 30 Spring Pea Salad with Strawberries
    29 of 30 Black Bean Wraps with Greens & Cilantro Vinaigrette
    30 of 30 Jackfruit Barbacoa Burrito Bowls

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