Easy Plant-Based Weeknight Dinners for Busy People | Adventure Yogi
March is National Nutrition Month, and what better way to celebrate than by making healthy eating more accessible for busy individuals? We understand that after a long day of work, the last thing you want to do is spend hours in the kitchen cooking a complicated meal. That’s why we’re here to help with three quick and easy plant-based dinner recipes that are perfect for busy weeknights. Not only are these recipes nutritious and delicious, but they can also be stored in the fridge or freezer, making them ideal for meal prep and saving you time and effort throughout the week. Let’s dive in!
Recipe 1: Lentil and Vegetable Stew
Ingredients:
- 1 cup dried green or brown lentils
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
Servings: 4
Instructions:
- In a large pot, combine the lentils, vegetable broth, onion, carrots, celery, garlic, diced tomatoes, thyme, and rosemary. Bring to a boil over medium heat. You can also use as many vegetables as you like, pack them in for extra nutrition and to keep you full for longer!
- Reduce the heat to low and let the stew simmer for about 20-25 minutes, or until the lentils and vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, or let cool before storing in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
Recipe 2: Vegetable Stir-Fry
Ingredients:
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 bell peppers, sliced
- 2 cups broccoli florets
- Rice noodles
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 teaspoon minced ginger
- Cooked rice or quinoa, for serving
Servings: 4
Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the onion, bell peppers, and broccoli, and cook for 5-7 minutes, or until the vegetables are tender.
- Add the rice noodles to the skillet and cook for an additional 3-4 minutes, until heated through.
- In a small bowl, whisk together the soy sauce, maple syrup, and ginger. Pour the sauce over the vegetables and chickpeas, and toss to coat.
- Serve the stir-fry over cooked rice or quinoa.
- Allow any leftovers to cool before storing in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
Recipe 3: Black Bean and Sweet Potatoe Tacos
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 sweet potato, peeled and diced
- 1 can black beans, drained and rinsed
- 1 teaspoon chilli powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 8 small corn tortillas
- Toppings of your choice: avocado, salsa, shredded lettuce, etc.
Servings: 4
Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook for 2-3 minutes, until softened.
- Add the sweet potato to the skillet and cook for 8-10 minutes, or until tender.
- Stir in the black beans, chilli powder, cumin, salt, and pepper, and cook for an additional 2-3 minutes, until heated through.
- Warm the corn tortillas in a dry skillet or microwave.
- Spoon the black bean and sweet potato mixture onto the tortillas, and top with your desired toppings.
- Serve immediately, or allow to cool before storing in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
These easy plant-based weeknight dinners are not only delicious and nutritious but also perfect for busy individuals looking to make healthy eating a priority. With simple ingredients and minimal prep time, you can enjoy a satisfying meal without the stress of complicated cooking. So go ahead, give these recipes a try and make your weeknight dinners a breeze!