Roasted Root Veggies & Greens over Spiced Lentils
This earthy bowl of lentils bursting with Middle Eastern flavors 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.
Sweet Potato, Corn & Black Bean Hash
Quick and easy hashes are fabulous one-pot meals for those nights when getting dinner on the table fast is a priority.
Chickpea Pasta with Lemony-Parsley Pesto
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.
Roasted Vegetable & Black Bean Tacos
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.
Green Goddess Salad with Chickpeas
In this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
Indian-Spiced Cauliflower & Chickpea Salad
Lime juice, ginger, jalapeño and parsley are the stars of this curried cauliflower and chickpea vegetarian, main-dish salad.
Turmeric Rice Bowl with Garam Masala Root Vegetables & Chickpeas
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.
Easy Whole-Wheat Couscous
Feel free to double this recipe to suit your needs. To add more flavor, swap reduced-sodium broth in for the water.
White Bean Ragout
Topped with Asiago cheese, this bean ragout dinner for two is perfect for a cool fall night.
Roasted Root Vegetables with Goat Cheese Polenta
This is true healthy comfort food--a bowl of soft, creamy polenta topped with warm roasted vegetables infused with garlic and sage.
Chopped Mediterranean Salad
Chopped vegetables take on a Mediterranean flair in this quick and easy salad recipe. Flavored with a simple pesto vinaigrette and topped with crumbled feta cheese, this salad serves two and is ready in just 20 minutes.
A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata in place of the goat cheese.