10+ Veggie Heavy Dinner Recipes for a Wholesome and Delicious Meal

Eating more vegetables can greatly improve your health and add flavor to your meals. Whether you are looking to eat lighter or simply enjoy a colorful plate, veggie-heavy dinners offer an excellent solution. These recipes not only boost your nutrition but also make meal preparation enjoyable and satisfying.

With a wide variety of vegetables, you can create dishes that are both delicious and easy to prepare. From stir-fries to hearty casseroles, there is no shortage of options for you to explore. These meals can help you incorporate fresh produce into your diet while keeping dinner exciting and fulfilling.

Lentil and Vegetable Shepherd’s Pie

Lentil and Vegetable Shepherd’s Pie is a comforting dish that’s packed with flavor and nutrients. This recipe is perfect for a veggie-heavy dinner, using lentils as the base for a hearty filling.

You can customize the vegetables based on what you have at home. Carrots, peas, and corn work great. The lentils add protein, making this meal both filling and healthy.

For the topping, a creamy mashed potato layer is classic. You can make it with butter and milk or keep it vegan with olive oil and plant-based milk.

This dish is not only delicious but also easy to prepare. You can bake it until the top is golden brown and the filling is bubbling.

Ingredients

• 1 cup lentils (any variety)
• 2 cups mixed vegetables (carrots, peas, corn)
• 2 cups mashed potatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• Salt and pepper to taste
• Olive oil

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. In a pot, heat olive oil and sauté onion and garlic until soft.
3. Add lentils and vegetable broth. Cook until lentils are tender.
4. Stir in mixed vegetables and season with salt and pepper.
5. Spread the lentil mixture in a baking dish.
6. Top with mashed potatoes.
7. Bake for 25-30 minutes or until the top is golden.

Zucchini Noodle Primavera

Zucchini Noodle Primavera is a delicious and healthy dish that replaces traditional pasta with spiralized zucchini. This swap not only lowers the carbs but also adds more veggies to your meal.

You can easily make this dish using pre-packaged spiralized zucchini. It saves time and keeps things simple. Just toss in colorful vegetables like bell peppers, cherry tomatoes, and broccoli for a fresh taste.

Add a light and creamy sauce to enhance the flavors. You can use heavy cream for richness or substitute with milk for a lighter version. This dish cooks in a matter of minutes, making it perfect for busy weeknights.

Ingredients

• 2 medium zucchinis, spiralized
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 tablespoon olive oil
• 1 clove garlic, minced
• ½ cup heavy cream (or milk)
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Sauté garlic for 1-2 minutes until fragrant.
3. Add bell pepper, broccoli, and cherry tomatoes. Stir gently.
4. Cook for 5-7 minutes until vegetables are tender.
5. Add spiralized zucchini and cream. Stir until well combined.
6. Season with salt and pepper. Cook for another 2-3 minutes.

3) Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed bell peppers are a colorful and tasty way to enjoy a veggie-heavy meal. You can fill them with quinoa and black beans for a healthy boost of protein and fiber.

Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Cut off the tops of four large bell peppers and remove the seeds. Rinse one cup of uncooked quinoa and cook it in vegetable broth for added flavor.

In a bowl, mix the cooked quinoa with one can of drained and rinsed black beans. Season the mixture to your liking with spices or herbs. Stuff the mixture into the hollowed peppers.

Place the peppers in a greased baking dish, cut side up. Bake for about 25-30 minutes until the peppers are tender. You can top them with cheese before baking if you like.

Ingredients

• 4 large bell peppers
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 can black beans (15 ounces), drained and rinsed
• Olive oil (optional)
• Seasonings of your choice
• Cheese (optional)

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. Cook quinoa in vegetable broth according to package instructions.
4. Mix cooked quinoa with black beans and seasonings.
5. Stuff the peppers with the quinoa mixture.
6. Place in a greased baking dish and bake for 25-30 minutes.

4) Hearty Vegetable Stew with Chickpeas

This Hearty Vegetable Stew with Chickpeas is a filling and nutritious meal. You’ll enjoy its rich flavors and comforting warmth. Packed with veggies, it’s perfect for a cozy dinner.

To start, heat olive oil in a pot over medium-high heat. Add chopped onions and sauté until they are soft. Then, mix in diced peppers, carrots, and garlic. Cook these for a few minutes.

Next, stir in canned diced tomatoes and vegetable broth. You can use about 4 cups of vegetable broth (960 ml) for a nice base. Add your chickpeas for protein and let everything simmer for about 20 minutes.

Feel free to season with spices like cumin and paprika for a warm touch. Finally, toss in any greens, like spinach or chard, towards the end of cooking.

Ingredients

• Olive oil
• 1 onion, chopped
• 1 red bell pepper, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 can chickpeas, drained
• Spinach or chard
• Spices: cumin, paprika, salt, and pepper

Cooking Instructions

1. Heat olive oil in a pot over medium-high heat.
2. Add chopped onions and sauté until soft.
3. Stir in diced red pepper, carrots, and garlic; cook for a few minutes.
4. Add diced tomatoes and vegetable broth.
5. Mix in chickpeas; let simmer for 20 minutes.
6. Season with spices to taste.
7. Add greens before serving.

5) Roasted Cauliflower Tacos with Avocado Crema

Roasted cauliflower tacos are a tasty and healthy dinner option. The slight sweetness from the roasted cauliflower pairs well with the creamy avocado sauce.

To prepare, start by preheating your oven to 450°F (232°C). Cut cauliflower into florets and toss them with olive oil and spices.

While the cauliflower roasts, make the avocado crema. Blend together ripe avocados, yogurt, lime juice, and cilantro until smooth.

Once the cauliflower is golden and tender, it’s time to assemble your tacos. Warm your tortillas and fill them with the roasted cauliflower. Drizzle the avocado crema on top and add any extra toppings you like.

These tacos are colorful and full of flavor, making them perfect for a veggie-heavy meal.

Ingredients

• 1 small head of cauliflower
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt to taste
• 2 ripe avocados
• ½ cup yogurt
• Juice of 1 lime
• Fresh cilantro

Cooking Instructions

1. Preheat oven to 450°F (232°C).
2. Cut cauliflower into florets. Toss with olive oil, cumin, chili powder, and salt.
3. Spread onto a baking sheet and roast for 20-25 minutes until golden.
4. In a blender, mix avocados, yogurt, lime juice, and cilantro until smooth.
5. Warm tortillas and fill with roasted cauliflower and avocado crema. Enjoy!

6) Eggplant Parmesan with Fresh Basil

Eggplant Parmesan with fresh basil is a delightful veggie-heavy dish. It’s full of flavor and makes a wonderful dinner option.

Start by slicing the eggplant. You’ll want to salt the slices and let them sit for a while to draw out moisture. This step helps reduce bitterness.

Next, layer the eggplant in a baking dish with marinara sauce and cheese. Fresh basil adds a lovely aroma and taste. You can use mozzarella and parmesan for the cheesy goodness.

Bake it at 375°F (190°C) until the cheese is melted and bubbly. Enjoy it hot with a side salad or some crusty bread.

Ingredients

• 2 medium eggplants
• Sea salt
• 2 cups marinara sauce
• 1 cup fresh mozzarella cheese, sliced
• 1/2 cup grated parmesan cheese
• Fresh basil leaves for garnish

Cooking Instructions

1. Slice the eggplants and sprinkle with sea salt.
2. Let sit for 20 minutes to draw out moisture.
3. Preheat the oven to 375°F (190°C).
4. Layer eggplant slices, marinara sauce, mozzarella, and parmesan in a baking dish.
5. Top with fresh basil.
6. Bake for 30-35 minutes until cheese is melted and golden.

Sweet Potato and Kale Enchiladas

Sweet potato and kale enchiladas are a tasty way to enjoy veggies for dinner. They pack a lot of flavors and nutrients. You can easily customize the filling to suit your taste.

To start, cook sweet potatoes, onions, and kale in olive oil until soft. This makes a delicious filling for your enchiladas. The sweetness of the potatoes pairs well with the earthy taste of kale.

Next, roll the mixture in tortillas and cover them with your favorite enchilada sauce. Bake in the oven at 350°F (175°C) until heated through and bubbly.

These enchiladas are perfect for a cozy dinner. They’re filling and provide a good balance of vegetables in one dish.

Ingredients

• 2 medium sweet potatoes
• 1 cup kale, chopped
• 1 onion, diced
• Olive oil
• Tortillas
• Enchilada sauce
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil and sauté onions until soft.
3. Add diced sweet potatoes and cook until tender.
4. Stir in kale and cook until wilted.
5. Fill tortillas with the mixture and roll them up.
6. Place enchiladas in a baking dish and cover with sauce.
7. Bake for 20-25 minutes until bubbly. Enjoy!

8) Broccoli and Cheese Stuffed Spaghetti Squash

Broccoli and cheese stuffed spaghetti squash is a tasty way to enjoy veggies. This dish combines the hearty texture of spaghetti squash with the creaminess of cheese and the freshness of broccoli.

Start by roasting your spaghetti squash. Cut it in half, scoop out the seeds, and bake it at 400°F (200°C) for about 40-45 minutes.

While it cooks, sauté some garlic and shallots in a bit of olive oil. Then, add broccoli florets and cook until they soften.

Once the squash is done, use a fork to scrape the strands into a bowl. Mix in the broccoli, cheese, and any seasonings you like for extra flavor.

Spoon the mixture back into the squash halves and bake for another 10-15 minutes until everything is warm and the cheese is melted.

Ingredients

• 1 spaghetti squash
• 2 cups broccoli florets
• 1 cup shredded cheese (cheddar or your choice)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 shallot, chopped
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Place the squash cut-side down on a baking sheet, and roast for 40-45 minutes.
4. Heat olive oil in a skillet over medium-low heat.
5. Sauté garlic and shallots for 2 minutes.
6. Add broccoli and cook for 6-8 minutes.
7. Scrape the squash strands into a bowl. Mix in broccoli, cheese, salt, and pepper.
8. Stuff the mixture back into the squash halves.
9. Bake for an additional 10-15 minutes until cheese melts.

9) Spinach and Feta Stuffed Portobello Mushrooms

Spinach and feta stuffed portobello mushrooms make a delicious and hearty dinner. You can enjoy the meaty texture of the mushrooms filled with a tasty blend of spinach, feta cheese, and herbs.

To prepare, start by preheating your oven to 400°F (200°C). Then, remove the stems from the portobello caps and brush them with olive oil.

In a bowl, mix fresh spinach, crumbled feta, garlic, and your favorite spices. Spoon this mixture into each mushroom cap, ensuring they are well filled.

Bake the stuffed mushrooms for about 30 minutes until they are cooked through and golden.

These mushrooms are versatile. Serve them as a main dish or as a side with chicken or a hearty salad.

Ingredients

• 2 large portobello mushrooms
• 1 cup fresh spinach
• ½ cup feta cheese
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Remove stems from portobello caps.
3. Brush caps with olive oil.
4. In a bowl, mix spinach, feta, garlic, salt, and pepper.
5. Fill each mushroom cap with the mixture.
6. Bake for 30 minutes.

10) Beetroot and Carrot Falafel Wraps

Beetroot and carrot falafel wraps are a colorful and healthy option for dinner. They bring a mix of flavors and textures that everyone will enjoy. These wraps are not only tasty but also packed with nutrients.

To make your falafel, you’ll combine grated beetroot and carrots with chickpeas, spices, and herbs. The vibrant color makes the dish visually appealing. Plus, they are a great source of fiber and protein.

You can serve these falafels in wraps with fresh vegetables like tomatoes, cucumbers, and leafy greens. Adding a tasty sauce or hummus can enhance the flavors and make every bite delicious.

These wraps are easy to prepare and can be customized with your favorite toppings. Enjoy a wholesome meal that is both satisfying and fun to eat.

Ingredients

• 1 small beet, grated
• 2 small carrots, grated
• 1/2 red onion, roughly chopped
• 2 tins of chickpeas
• 1 tsp ground coriander
• 2.5 tsp cumin
• 3 garlic cloves
• Fresh herbs (coriander and parsley)
• 2 tsp salt
• Sesame seeds for coating
• Good quality oil for frying

Cooking Instructions

1. Grate the beetroot and carrots.
2. Combine the vegetables, chickpeas, spices, and herbs in a food processor. Then, blend until mixed.
3. Form the mixture into small balls and coat with sesame seeds.
4. Heat oil in a pan to 340°F (170°C).
5. Fry the falafel until golden brown, about 3 minutes per side.
6. Serve in wraps with fresh veggies.