Healthy Recipes Recipes for Specific Health Condition Healthy High-Blood Pressure Recipes 28 Vegetarian Dinners for High Blood Pressure By Alex Loh Alex Loh Alex Loh is EatingWell's associate food editor. As part of the food team, she creates healthy, delicious recipes for the EatingWell audience. Alex also writes informative food and cooking articles that range from how to store ground beef to the best picks from Trader Joe's. Alex conducts product and taste tests to find the best options, from salad spinners to salsas. EatingWell's Editorial Guidelines Published on August 19, 2020 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Instagram Jessica Ball, M.S., RD, has been with EatingWell for three years and works as the associate nutrition editor for the brand. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Share Tweet Pin Email Trending Videos These vegetarian dinners are perfect if you're looking to achieve a healthy blood pressure. These recipes cut back on sodium and feature potassium-rich vegetables, which are two important factors for managing your blood pressure. Recipes like Vegan Mushroom Bolognese and Chickpea & Quinoa Buddha Bowl are healthy, delicious and can help you meet your health goals. 01 of 28 Grilled Eggplant & Tomato Pasta View Recipe The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner. Source: EatingWell Magazine, July/August 2019 02 of 28 Chipotle-Lime Cauliflower Taco Bowls View Recipe A bold, smoky marinade elevates roasted cauliflower in this meal-prep version of our popular Chipotle-Lime Cauliflower Tacos (see Associated Recipes). To cut down on prep time, look for precut cauliflower in the produce department. You can also save time by using microwaveable quinoa pouches (you'll need one 8-ounce pouch for this recipe) instead of cooking quinoa. Source: EatingWell.com, October 2019 03 of 28 Chickpea & Potato Curry View Recipe This fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with whole-wheat naan to sop it all up. Source: EatingWell Magazine, November 2019 04 of 28 Stuffed Potatoes with Salsa & Beans View Recipe Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner comes together with just 10 minutes of active time, so you can make it on even the busiest of weeknights. This recipe is just as delicious with sweet potatoes in place of russets. Source: EatingWell Magazine, October 2019 05 of 28 Vegan Mushroom Bolognese View Recipe This Bolognese sauce recipe is adapted from Marcella Hazan's Essentials of Classic Italian Cooking. We swap out the beef and pork for button mushrooms to keep this traditional comfort food vegan yet weighty with umami flavor. And while some recipes call for red wine, this recipe sticks with Hazan's white wine selection. Source: EatingWell Magazine, September 2020 06 of 28 Mediterranean Portobello Mushroom Pizzas with Arugula Salad View Recipe Roasted portobello mushrooms stand in for pizza crust in these comforting individual "pizzas." An easy arugula side salad makes a vibrant accompaniment. Source: Diabetic Living Magazine, Spring 2020 07 of 28 Chickpea & Quinoa Buddha Bowl View Recipe It seems Buddha bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies! Source: EatingWell.com, August 2017 08 of 28 Quinoa, Avocado & Chickpea Salad over Mixed Greens View Recipe Protein-rich quinoa and chickpeas add staying power to this zesty and healthy salad recipe. Source: Diabetic Living Magazine, Fall 2019 09 of 28 Southwestern Vegetable Chowder In this healthy vegetable chowder recipe, heavy cream is replaced with milk and flour-thickened vegetable broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own creamy vegetarian chowder, you'll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared to many store-bought or restaurant chowders. Source: EatingWell Magazine, Soup Cookbook 10 of 28 Summer Skillet Vegetable & Egg Scramble View Recipe Don't toss out those almost-past-their-prime vegetables and fresh herbs. Toss them into this skillet egg scramble for a quick vegetarian meal. Nearly any vegetable will work in this easy skillet recipe, so choose your favorites or use what you have on hand. Source: Diabetic Living Magazine, Summer 2019 11 of 28 Meal-Prep Vegan Moroccan Lettuce Wraps View Recipe For these meal-prep-friendly lettuce wraps, we swap the traditional warm filling for a cold plant-based bean salad filling loaded with fresh herbs and lemon. Topping each lettuce leaf with a little quinoa before adding the filling helps to keep the lettuce from getting soggy. Source: EatingWell.com, June 2019 12 of 28 Charred Vegetable & Bean Tostadas with Lime Crema View Recipe Pile vegetables and black beans onto crisp tostadas and top them off with lime crema for a vegetarian dinner the whole family will love. Charring the vegetables under the broiler infuses them with smoky flavor while cooking them quickly. Source: EatingWell Magazine, April 2019 13 of 28 Slow-Cooker Vegetarian Bolognese View Recipe Beans stand in place of ground beef in this hearty vegetarian sauce that's ready when you are--thanks to the crock pot. The prep is quick and easy to do in the morning before heading off to work. When you get home, just cook up some whole-wheat pasta to serve it over and dinner is ready. If you have leftovers, freeze them for an easy meal another day. Source: Eatingwell.com, October 2018 14 of 28 Vegan Roasted Vegetable Quinoa Bowl with Creamy Green Sauce View Recipe In a vegan riff on green goddess dressing, cashews provide a creamy base with tons of flavor from herbs and apple-cider vinegar. Drizzle it all over this bowl of quinoa and roasted vegetables to make a satisfying vegan dinner or easy packable lunch that is ready in just 30 minutes. Source: EatingWell.com, August 2018 15 of 28 Spaghetti Squash with Tomato Basil Sauce View Recipe Swapping spaghetti squash for pasta is a great way to cut back on carbs and calories in this saucy vegan dinner. Here, we have tossed the squash with a simple fresh tomato sauce. Jazz up the sauce with crushed red pepper flakes, Kalamata olives and/or capers, if you like. Source: Eatingwell.com, September 2018 16 of 28 Vegetable and Tofu Soup View Recipe Tofu has a reputation for being bland, but when marinated in Italian seasoning for up to four hours, it's anything but in this veggie-packed soup. Source: Diabetic Living Magazine 17 of 28 No-Cook Black Bean Salad View Recipe 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 18 of 28 Vegan Lasagna Silken tofu seasoned with cheesy-tasting nutritional yeast makes a flavorful vegan substitute for ricotta and Parmesan. Whole-wheat noodles and lots of veggies make this version healthier than a typical lasagna. Source: EatingWell.com, July 2018 19 of 28 Rainbow Buddha Bowl with Cashew Tahini Sauce View Recipe This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department. Source: EatingWell.com, October 2017 20 of 28 Stuffed Sweet Potato with Hummus Dressing View Recipe Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one! Source: EatingWell.com, October 2017 21 of 28 Lemony Linguine with Spring Vegetables View Recipe Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that's left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh. Source: EatingWell Magazine, March/April 2018 22 of 28 Pressure-Cooker Buddha Bowl View Recipe Whip up this healthy vegetarian grain bowl with ease in your Instant Pot. Pressure-cooking the sweet potato is faster and yields the perfect texture. A drizzle of homemade spicy dressing takes this easy dinner to the next level. Source: EatingWell.com, June 2017 23 of 28 Roasted Vegetable & Black Bean Tacos View Recipe 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. Source: EatingWell.com, April 2017 24 of 28 Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto View Recipe Looking at a tangle of spaghetti squash tricks your brain into thinking you're about to eat a serving of eggy noodles, when in fact, you get a nice calorie and carb savings in this healthy recipe. Giving tomatoes a stint in a hot oven makes them candy-sweet. Source: EatingWell Magazine, January/February 2017 25 of 28 Four-Bean & Pumpkin Chili View Recipe This healthy vegetarian chili has a fragrant touch of cinnamon for added flavor. Let diners top it with whatever suits their taste. Source: EatingWell Magazine, Soup Cookbook 26 of 28 Ratatouille with White Beans & Polenta View Recipe Tons of lightly cooked vegetables combine with white beans in this hearty vegetarian dinner recipe. It can also be served over bread, like bruschetta. Source: EatingWell Magazine, November/December 2016 27 of 28 Vegetarian Stuffed Cabbage View Recipe Though traditional stuffed cabbage recipes are made with meat, here Savoy cabbage leaves are stuffed with a combination of rice, mushrooms, onions, garlic and herbs for a healthy vegetarian stuffed cabbage recipe. The stuffed cabbage leaves gently bake in a simple tomato sauce. This easy stuffed cabbage recipe can be made ahead of time and baked just before serving. Source: EatingWell Magazine, March/April 2014 28 of 28 Bean Burgers with Spicy Guacamole View Recipe These bean burgers will even please carnivores. The cornmeal coating gives a pleasant crunch and smoked paprika, cumin, cilantro and guacamole add Southwestern flavor. Source: EatingWell Magazine, September/October 2009 Was this page helpful? Thanks for your feedback! Tell us why! Other Submit