Are you tired of the same old dinners every night? Switch things up with these five vegetarian dinner ideas. These recipes are healthy, delicious and perfect for a family meal or dinner party.
Kale Salad with Mediterranean Flair
This kale salad is full of bold flavors and healthy ingredients. You'll need:
- 1 bunch kale
- 1/2 cup olives
- 1/2 cup sun-dried tomatoes
- 1/4 cup feta cheese
- 1/4 cup roasted almonds
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1 teaspoon honey
Directions:
- Remove the stems from the kale and discard. Chop the leaves into small pieces and place in a large bowl.
- Chop the olives and sun-dried tomatoes and add to the bowl.
- Crumble the feta cheese and add to the bowl. Toss everything together.
- Toast the almonds in a pan over medium heat for a few minutes until fragrant. Add to the bowl.
- In a separate bowl, whisk together the olive oil, lemon juice, garlic, and honey. Pour over the salad and toss to combine.
Enjoy this salad as a side dish or add some grilled chicken for a complete meal.
Butternut Squash Risotto
This hearty and flavorful risotto is perfect for a chilly night in. You'll need:
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1/2 cup Parmesan cheese
- 1/4 cup butter
- Salt and pepper, to taste
Directions:
- In a large pot, sauté the onion and garlic until translucent. Add the butternut squash and cook until it starts to soften.
- Add the Arborio rice and stir for a few minutes until it becomes lightly toasted.
- Add 1 cup of broth at a time, stirring constantly, until the rice is fully cooked and creamy. This should take around 20-25 minutes.
- Stir in the Parmesan cheese and butter until fully melted and combined. Season with salt and pepper to taste.
Serve this risotto with a side of green beans or a mixed green salad for a balanced meal.
Lentil and Vegetable Stir-Fry
This stir-fry is packed with lean protein and colorful veggies. You'll need:
- 1 cup lentils
- 1 red onion, chopped
- 2 bell peppers, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 2 garlic cloves, minced
- 2 tablespoons olive oil
Directions:
- Cook the lentils according to package instructions and set aside.
- In a large wok or frying pan, heat the olive oil over high heat.
- Add the red onion and stir-fry until softened.
- Add the sliced bell peppers, zucchini and yellow squash and continue to stir-fry for a few more minutes.
- Add the cooked lentils and spices to the pan and stir to combine. Cook for a few more minutes until everything is heated through.
Serve this stir-fry over a bed of brown rice for a filling meal. Garnish with fresh cilantro and lime juice for an extra kick of flavor.
Vegetable Lasagna
Who doesn't love lasagna? This recipe is a vegetarian take on the classic dish. You'll need:
- 9 lasagna noodles, cooked
- 3 cups tomato sauce
- 1 cup ricotta cheese
- 1 egg
- 2 cups mixed veggies (such as zucchini, squash, and bell peppers), chopped
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Directions:
- Preheat the oven to 350°F.
- In a bowl, mix together the ricotta cheese, egg, salt and pepper.
- In another bowl, mix together the chopped veggies and tomato sauce.
- In a 9x13 inch baking dish, layer the ingredients in this order: tomato sauce, lasagna noodles, ricotta mixture, shredded mozzarella cheese, and repeat until you run out of ingredients.
- Sprinkle the top with Parmesan cheese and bake in the oven for 35-40 minutes, until bubbly and golden brown on top.
Let the lasagna cool for a few minutes before slicing and serving.
Quinoa Bowl with Roasted Vegetables
This quinoa bowl is a healthy and colorful addition to any dinner table. You'll need:
- 2 cups quinoa, cooked
- 2 bell peppers, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 1/2 cup hummus
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
Directions:
- Preheat the oven to 400°F.
- Spread the sliced bell peppers and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat.
- Roast in the oven for 20-25 minutes, until the vegetables are slightly charred and softened.
- In a large bowl, mix together the cooked quinoa, roasted vegetables, cherry tomatoes and baby spinach.
- Drizzle the remaining olive oil over the quinoa bowl and top with hummus and fresh parsley.
This bowl is delicious on its own or with a side of grilled chicken or fish.
Now you have five new vegetarian dinner ideas to try out! These meals are packed with flavor, nutrients and make a perfect dinner for meatless Mondays. Which recipe will you try first?
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