33 Delicious High Fiber Dinner Recipes for a Healthy Meal

Kicking off a healthier lifestyle doesn’t mean sacrificing flavor or satisfaction at dinnertime! If you’re looking to boost your fiber intake with meals that are as delicious as they are nutritious, you’ve come to the right place. We’ve gathered 33 incredible dinner recipes packed with fiber to keep you feeling full and energized. Get ready to discover your new favorite healthy meals!

Quinoa and Black Bean Stuffed Bell Peppers

Craving something hearty yet healthy that doesn’t skimp on flavor? You’ve come to the right place. These stuffed peppers are the perfect solution for a satisfying weeknight dinner that feels both nourishing and indulgent.

Ingredients

– 4 large bell peppers, mixed colors, tops removed and seeded
– 1 cup uncooked quinoa, rinsed thoroughly
– 2 cups vegetable broth
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup fire-roasted corn kernels
– 1/2 cup finely diced yellow onion
– 2 garlic cloves, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 cup chopped fresh cilantro
– 1/2 cup shredded Monterey Jack cheese
– 2 tablespoons extra virgin olive oil
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Arrange the prepared bell peppers upright in a baking dish just large enough to hold them snugly.
3. Heat 1 tablespoon of extra virgin olive oil in a medium saucepan over medium heat.
4. Add the diced yellow onion and sauté until translucent, about 4 minutes.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the rinsed quinoa to the saucepan and toast for 2 minutes, stirring constantly.
7. Pour in the vegetable broth and bring to a boil.
8. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa has absorbed all the liquid.
9. Remove the quinoa from heat and let stand, covered, for 5 minutes.
10. Fluff the cooked quinoa with a fork.
11. Gently fold in the drained black beans, fire-roasted corn, ground cumin, smoked paprika, chopped cilantro, fine sea salt, and freshly ground black pepper.
12. Spoon the quinoa mixture evenly into the prepared bell peppers, packing it down lightly.
13. Drizzle the remaining 1 tablespoon of extra virgin olive oil over the stuffed peppers.
14. Cover the baking dish tightly with aluminum foil.
15. Bake at 375°F for 25 minutes.
16. Remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the tops.
17. Return to the oven and bake uncovered for 10 minutes until the cheese is melted and bubbly.
18. Let the peppers rest for 5 minutes before serving.

Looking at these beauties fresh from the oven, you’ll notice the peppers have softened to a perfect tender-crisp texture while the filling remains fluffy and distinct. The smoky paprika and cumin create a warm, earthy base that complements the bright, fresh cilantro beautifully. For a stunning presentation, serve them alongside a simple avocado crema or over a bed of crisp greens for a complete meal.

Lentil and Spinach Curry

Now, let’s talk about a cozy, flavor-packed dish that’s perfect for those nights when you want something comforting but don’t want to spend hours in the kitchen. This lentil and spinach curry comes together surprisingly fast and delivers that restaurant-quality depth you crave.

Ingredients

• 2 tablespoons clarified butter (ghee)
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon whole cumin seeds
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• ¼ teaspoon cayenne pepper
• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• 5 ounces fresh spinach leaves
• ½ cup full-fat coconut milk
• 1 teaspoon fine sea salt
• 2 tablespoons freshly squeezed lime juice
• ¼ cup chopped fresh cilantro

Instructions

1. Heat clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add finely diced yellow onion and sauté until translucent and edges begin to caramelize, 6-8 minutes.
3. Stir in minced garlic and freshly grated ginger, cooking until fragrant, about 60 seconds.
4. Toast whole cumin seeds in the hot oil until they darken slightly and release their aroma, approximately 30 seconds. Tip: Toasting whole spices unlocks their essential oils for maximum flavor.
5. Add ground coriander, turmeric powder, and cayenne pepper, stirring constantly for 20 seconds to bloom the spices.
6. Mix in rinsed brown lentils until fully coated with the spice mixture.
7. Pour in vegetable broth, scraping any browned bits from the bottom of the pot.
8. Bring to a boil, then reduce heat to maintain a gentle simmer.
9. Cover and cook until lentils are tender but still hold their shape, 25-30 minutes.
10. Stir in fresh spinach leaves in batches, wilting each addition completely before adding more.
11. Pour in full-fat coconut milk, stirring until fully incorporated and the sauce turns creamy.
12. Season with fine sea salt, adjusting to your preference.
13. Simmer uncovered for 5 minutes to allow flavors to meld and sauce to thicken slightly. Tip: Don’t skip the final simmer—it helps the coconut milk integrate properly with the lentil base.
14. Remove from heat and stir in freshly squeezed lime juice.
15. Fold in chopped fresh cilantro just before serving. Tip: Adding delicate herbs at the end preserves their bright, fresh flavor.

You’ll love how the creamy coconut milk balances the earthy lentils, while the fresh lime juice cuts through the richness perfectly. The spinach adds vibrant color and subtle texture that makes each bite interesting. Try serving it over fluffy basmati rice or with warm naan for dipping—the thick, aromatic sauce clings beautifully to both.

Chickpea and Kale Stir-Fry

Veggie-packed dinners don’t get much simpler than this. You’ll love how quickly this colorful stir-fry comes together after a busy day, and the combination of textures keeps every bite interesting.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger root
• 1 bunch lacinato kale, stems removed and leaves roughly chopped
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 2 tablespoons tamari sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon crushed red pepper flakes
• Freshly squeezed juice of 1 lemon
• Kosher salt to taste

Instructions

1. Heat extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 90 seconds.
2. Add thinly sliced yellow onion and cook, stirring frequently, until translucent and lightly caramelized at the edges, 5-7 minutes.
3. Stir in minced garlic and freshly grated ginger root, cooking just until fragrant, about 30 seconds.
4. Add roughly chopped lacinato kale in batches, wilting each addition before adding more, about 3 minutes total.
5. Tip: Massaging the kale with a pinch of salt before cooking helps break down its fibrous texture.
6. Incorporate drained chickpeas, tossing to combine with the vegetable mixture.
7. Pour tamari sauce and toasted sesame oil over the skillet contents, stirring to coat evenly.
8. Sprinkle crushed red pepper flakes throughout the mixture for gentle heat.
9. Cook undisturbed for 2 minutes to develop light browning on the chickpeas.
10. Tip: Resist stirring too frequently—this allows for better caramelization and flavor development.
11. Remove skillet from heat and drizzle with freshly squeezed lemon juice.
12. Season with kosher salt, starting with 1/4 teaspoon and adjusting as needed.
13. Tip: Always taste and adjust seasoning off the heat to prevent over-salting.

You’ll notice the chickpeas develop a satisfying crisp exterior while remaining creamy inside, contrasting beautifully with the tender kale. The tamari and sesame oil create an umami-rich base that’s brightened by the lemon’s acidity. Try serving it over quinoa with a sprinkle of toasted sesame seeds for extra crunch, or stuff it into warm pita bread for a handheld meal.

Brown Rice and Vegetable Pilaf

Finally, you’ve found that perfect side dish that’s both nourishing and bursting with flavor. This brown rice and vegetable pilaf comes together with minimal effort but delivers maximum satisfaction for any weeknight dinner or special gathering. You’ll love how the textures and aromas mingle in this comforting dish.

Ingredients

– 1 cup long-grain brown rice, rinsed and drained
– 2 tablespoons extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 large carrot, cut into ¼-inch dice
– 1 red bell pepper, cut into ¼-inch dice
– 2 cups vegetable broth
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– ¼ cup fresh flat-leaf parsley, chopped

Instructions

1. Heat the extra virgin olive oil in a heavy-bottomed saucepan over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
4. Add the diced carrot and red bell pepper, cooking for 3-4 minutes until slightly softened.
5. Incorporate the rinsed brown rice, toasting it in the vegetable mixture for 2 minutes to enhance nutty flavors.
6. Pour in the vegetable broth, ensuring it covers all ingredients completely.
7. Season with fine sea salt and freshly ground black pepper, stirring once to distribute evenly.
8. Bring the mixture to a boil, then immediately reduce heat to low and cover tightly.
9. Simmer for 45 minutes without lifting the lid to maintain consistent steam and temperature.
10. Remove from heat and let stand covered for 10 minutes to allow grains to fully absorb remaining moisture.
11. Fluff the pilaf with a fork to separate grains and release steam.
12. Fold in the chopped fresh flat-leaf parsley just before serving.

Aromatic and satisfying, this pilaf offers a delightful chew from the nutty brown rice against the crisp-tender vegetables. The subtle sweetness from the caramelized onions and carrots balances beautifully with the fresh herbal notes of parsley. Try serving it alongside grilled chicken or as a bed for roasted vegetables to make it a complete meal.

Whole Wheat Pasta Primavera

Just when you thought pasta couldn’t get more satisfying, this vibrant whole wheat version comes along. You’ll love how the nutty pasta pairs with crisp-tender spring vegetables, creating a dish that feels both wholesome and indulgent. It’s the perfect way to celebrate seasonal produce while keeping things light and flavorful.

Ingredients

– 12 ounces whole wheat linguine
– 3 tablespoons extra virgin olive oil, divided
– 1 medium shallot, finely minced
– 2 cloves garlic, thinly sliced
– 1 cup asparagus spears, trimmed and cut into 2-inch pieces on the bias
– 1 cup sugar snap peas, strings removed
– 1 medium yellow squash, cut into ¼-inch half-moons
– ½ cup cherry tomatoes, halved
– ¼ cup dry white wine
– ½ cup vegetable stock
– 2 tablespoons unsalted butter
– ¼ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons chopped fresh basil
– 1 tablespoon chopped fresh parsley
– 1 teaspoon lemon zest

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add whole wheat linguine and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
4. Add minced shallot and cook for 2 minutes until translucent and fragrant.
5. Add sliced garlic and cook for 30 seconds until aromatic but not browned.
6. Add asparagus and sugar snap peas, sautéing for 3 minutes until bright green and slightly tender.
7. Incorporate yellow squash and cherry tomatoes, cooking for 2 additional minutes until vegetables are crisp-tender.
8. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
9. Add vegetable stock and bring to a simmer, reducing heat to medium.
10. Drain cooked pasta, reserving ½ cup of pasta water.
11. Transfer drained pasta directly to the skillet with vegetables.
12. Add remaining tablespoon of olive oil, butter, and ¼ cup of reserved pasta water, tossing to combine.
13. Stir in Parmigiano-Reggiano until melted and sauce lightly coats the pasta.
14. Remove from heat and fold in fresh basil, parsley, and lemon zest.
15. Season with kosher salt and freshly ground black pepper to taste.
16. Plate immediately, garnishing with additional cheese and herbs if desired. Keep the pasta moving constantly when adding the cheese to prevent clumping and ensure a silky sauce. For optimal vegetable texture, maintain high heat during sautéing to achieve slight caramelization while preserving crunch. Always reserve pasta water before draining—the starchy liquid is essential for creating an emulsified sauce that clings perfectly to the noodles. Knife-sharp vegetable cuts and immediate serving are key here—you’ll notice how the al dente pasta provides satisfying chew against the crisp vegetables. The bright acidity from lemon zest cuts through the richness beautifully, while the nutty whole wheat base grounds all the spring flavors. Try serving it family-style in a large ceramic bowl, or top with grilled shrimp for a protein-packed variation.

Spaghetti Squash with Tomato Basil Sauce

Getting spaghetti squash on your dinner table is easier than you think. This vibrant dish transforms humble squash into tender strands that perfectly cradle a bright tomato basil sauce. You’ll love how the natural sweetness balances the savory notes.

Ingredients

– 1 medium spaghetti squash (approximately 3 pounds)
– 2 tablespoons extra virgin olive oil, divided
– 1 teaspoon fine sea salt, divided
– ½ teaspoon freshly cracked black pepper
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced
– 28 ounces canned San Marzano tomatoes, crushed
– ¼ cup fresh basil leaves, chiffonade-cut
– 1 teaspoon raw honey
– 2 tablespoons unsalted butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out the seeds and stringy pulp from both squash halves with a metal spoon.
4. Brush the cut surfaces with 1 tablespoon of extra virgin olive oil.
5. Season the oiled surfaces with ½ teaspoon of fine sea salt and ¼ teaspoon of freshly cracked black pepper.
6. Place the squash halves cut-side down on the prepared baking sheet.
7. Roast for 35-45 minutes until the flesh easily yields to pressure and pulls away in strands.
8. While the squash roasts, heat the remaining 1 tablespoon of extra virgin olive oil in a heavy-bottomed saucepan over medium heat.
9. Add the finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
10. Stir in the minced garlic cloves and cook for 1 minute until aromatic but not browned.
11. Pour in the crushed San Marzano tomatoes and add the remaining ½ teaspoon of fine sea salt and ¼ teaspoon of freshly cracked black pepper.
12. Simmer the sauce uncovered for 20 minutes, stirring occasionally, until slightly thickened.
13. Remove the saucepan from heat and stir in the chiffonade-cut fresh basil leaves, raw honey, and unsalted butter until fully incorporated.
14. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
15. Divide the squash strands among serving plates and top generously with the tomato basil sauce.

Nothing beats the delicate texture of roasted spaghetti squash paired with that vibrant sauce. The strands maintain a satisfying al dente quality while the sauce brings bright acidity and herbal freshness. For an elegant presentation, try serving it in the roasted squash shells or topped with shaved Parmesan and toasted pine nuts.

Sweet Potato and Black Bean Tacos

Friendly food lovers, you’re about to discover your new favorite taco night hero. These sweet potato and black bean tacos are the perfect balance of hearty and healthy, delivering that satisfying comfort food feel without weighing you down. They come together faster than you can say “more guacamole, please!”

Ingredients

– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– ¼ teaspoon cayenne pepper
– 1 (15-ounce) can black beans, drained and rinsed
– 8 small corn tortillas
– ¼ cup crumbled cotija cheese
– 2 tablespoons chopped fresh cilantro
– 1 lime, cut into wedges

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, and cayenne pepper until evenly coated.
3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes until the sweet potatoes are tender and caramelized at the edges.
5. Tip: Don’t overcrowd the baking sheet—this ensures proper caramelization rather than steaming.
6. While the sweet potatoes roast, warm the corn tortillas one at a time in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Tip: Keep warmed tortillas wrapped in a clean kitchen towel to maintain their soft texture.
8. Combine the roasted sweet potatoes with the drained black beans in a mixing bowl.
9. Fill each warmed tortilla with the sweet potato and black bean mixture.
10. Top each taco with crumbled cotija cheese and chopped fresh cilantro.
11. Squeeze fresh lime juice over the assembled tacos just before serving.
12. Tip: For extra flavor, lightly char the tortillas over an open gas flame for 5-7 seconds per side if you prefer a smoky note.
Expect creamy sweet potatoes against the firm texture of black beans, all brightened by that zesty lime finish. The smoky paprika and cotija cheese create a sophisticated flavor profile that belies how simple these are to make. Try serving them with pickled red onions for an extra tangy crunch that cuts through the richness perfectly.

Barley and Vegetable Soup

Nothing warms you up quite like a big bowl of barley and vegetable soup on a crisp fall day. You get that perfect combination of chewy grains and tender veggies in every spoonful. It’s the kind of meal that makes your kitchen smell amazing and leaves you feeling completely satisfied.

Ingredients

– 1 cup pearled barley, rinsed
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large carrots, cut into ¼-inch rounds
– 2 celery stalks, cut into ¼-inch slices
– 8 cups vegetable stock
– 1 bay leaf
– 1 teaspoon fresh thyme leaves
– 1 cup chopped fresh kale, stems removed
– 1 tablespoon fresh lemon juice
– 2 tablespoons chopped fresh parsley

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
4. Add the carrot rounds and celery slices, cooking for 4-5 minutes until slightly softened.
5. Pour in the rinsed pearled barley and toast for 2 minutes, stirring constantly.
6. Add the vegetable stock, bay leaf, and fresh thyme leaves, bringing to a boil.
7. Reduce heat to low, cover, and simmer for 45 minutes until barley is tender but still chewy.
8. Stir in the chopped fresh kale and cook uncovered for 5 minutes until wilted.
9. Remove from heat and discard the bay leaf.
10. Stir in the fresh lemon juice and chopped fresh parsley.

Hearty and comforting, this soup delivers wonderful texture contrasts between the chewy barley and tender vegetables. The lemon juice brightens all the earthy flavors beautifully. Try serving it with a crusty artisan bread for dipping, or top with grated Parmesan for extra richness.

Broccoli and Tempeh Stir-Fry

Diving into a quick, nutritious meal doesn’t have to mean sacrificing flavor. This broccoli and tempeh stir-fry is your new go-to for a satisfying weeknight dinner that comes together in minutes. You’ll love how the crispy tempeh and tender-crisp broccoli soak up the savory sauce.

Ingredients

• 8 ounces organic tempeh, cut into ½-inch cubes
• 1 pound fresh broccoli florets
• 2 tablespoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• ¼ cup tamari
• 2 tablespoons rice vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon gochujang paste
• 2 tablespoons avocado oil
• 2 tablespoons toasted sesame seeds
• 2 scallions, thinly sliced

Instructions

1. Steam the broccoli florets over boiling water for exactly 3 minutes until bright green and tender-crisp, then immediately transfer to an ice bath to stop the cooking process.
2. Whisk together tamari, rice vinegar, maple syrup, and gochujang paste in a small bowl until fully emulsified.
3. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Add tempeh cubes in a single layer and cook undisturbed for 3 minutes to develop a golden-brown crust.
5. Flip each tempeh piece and continue cooking for another 3 minutes until evenly browned on all sides.
6. Push tempeh to one side of the skillet and add toasted sesame oil to the empty space.
7. Sauté minced garlic and grated ginger in the oil for 45 seconds until fragrant but not browned.
8. Add the blanched broccoli florets to the skillet and toss to combine with the aromatics.
9. Pour the prepared sauce over the tempeh and broccoli mixture, stirring constantly to coat evenly.
10. Cook for 2 more minutes until the sauce thickens and glazes the ingredients.
11. Remove from heat and garnish with toasted sesame seeds and sliced scallions.

Hearty textures make this dish incredibly satisfying, with the tempeh’s firm bite contrasting beautifully against the crisp-tender broccoli. The savory-sweet glaze clings to every surface, creating layers of umami depth that will have you reaching for seconds. Try serving it over forbidden black rice for a dramatic presentation, or stuff it into warm tortillas for a quick fusion wrap.

Zucchini Noodles with Pesto and Edamame

Now that summer zucchini is overflowing at the farmers market, you’ve probably been looking for creative ways to use it all up. This vibrant zucchini noodle dish comes together in minutes but feels surprisingly sophisticated with its bright pesto and protein-packed edamame. It’s the perfect solution when you want something fresh, healthy, and delicious without spending hours in the kitchen.

Ingredients

– 4 medium zucchini, spiralized into noodles
– 1 cup fresh basil leaves, packed
– ¼ cup extra virgin olive oil
– ¼ cup pine nuts, toasted
– 2 garlic cloves, minced
– ½ cup Parmigiano-Reggiano, freshly grated
– 1 cup shelled edamame, thawed
– 1 tablespoon fresh lemon juice
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Place basil leaves, pine nuts, and minced garlic in a food processor.
2. Pulse the ingredients 5-7 times until coarsely chopped.
3. With the processor running on low speed, slowly drizzle in extra virgin olive oil through the feed tube until emulsified.
4. Transfer the pesto to a bowl and stir in freshly grated Parmigiano-Reggiano, fine sea salt, and freshly cracked black pepper.
5. Spiralize 4 medium zucchini using the medium blade attachment to create uniform noodles.
6. Heat a large skillet over medium-high heat for 2 minutes until hot.
7. Add spiralized zucchini noodles and sauté for 3-4 minutes, tossing frequently, until slightly softened but still al dente.
8. Stir in 1 cup shelled edamame and cook for 1 additional minute until heated through.
9. Remove the skillet from heat and immediately fold in the prepared pesto sauce.
10. Drizzle with 1 tablespoon fresh lemon juice and toss gently to combine all components.
11. Divide the zucchini noodles among serving plates and garnish with additional Parmigiano-Reggiano if desired.

You’ll love how the crisp-tender zucchini noodles hold the vibrant pesto beautifully while the edamame adds satisfying texture. The bright lemon finish cuts through the richness perfectly, making this feel both light and substantial. Try serving it chilled the next day for a completely different but equally delicious experience.

Roasted Brussels Sprouts and Chickpea Salad

Raising your salad game just got easier with this hearty roasted creation. You’ll love how the crispy Brussels sprouts and chickpeas come together with bright lemon dressing. It’s the perfect balance of textures and flavors that makes ordinary greens seem boring.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 (15-ounce) can chickpeas, drained and rinsed
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon crushed red pepper flakes
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 small shallot, finely minced
• ¼ cup toasted pine nuts
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 425°F and position one rack in the upper third.
2. Toss Brussels sprouts and chickpeas with 2 tablespoons olive oil, salt, black pepper, and red pepper flakes in a large bowl until evenly coated.
3. Spread the mixture in a single layer on a rimmed baking sheet, arranging Brussels sprouts cut-side down for optimal caramelization.
4. Roast for 20-25 minutes until sprouts are tender with deeply browned edges and chickpeas are crisp.
5. Whisk together remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, and minced shallot in a small bowl to create the vinaigrette.
6. Transfer the roasted vegetables to a serving bowl while still warm to better absorb the dressing.
7. Pour the vinaigrette over the roasted mixture and toss gently to combine.
8. Fold in toasted pine nuts and chopped parsley just before serving to maintain their texture.

Vibrant and satisfying, this salad offers crispy chickpeas against tender-crisp sprouts with a bright, tangy finish. Try serving it warm over creamy polenta or alongside grilled salmon for a complete meal. The toasted pine nuts add buttery crunch that contrasts beautifully with the lemon-kissed vegetables.

Spicy Lentil and Vegetable Stir-Fry

Just when you need a quick, healthy dinner that packs a flavor punch, this spicy lentil and vegetable stir-fry delivers. You’ll love how the earthy lentils balance the kick of fresh chilies and aromatic spices. It’s the kind of meal that feels both nourishing and exciting.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tablespoons cold-pressed avocado oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 serrano peppers, thinly sliced (seeds included for extra heat)
• 1 red bell pepper, julienned
• 1 cup broccolini, cut into 1-inch pieces
• 1 medium carrot, cut into matchsticks
• 2 tablespoons tamari
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• ½ teaspoon crushed red pepper flakes
• ¼ cup fresh cilantro leaves, for garnish
• 1 lime, cut into wedges, for serving

Instructions

1. Place the rinsed green lentils in a medium saucepan and cover with 3 cups of cold water.
2. Bring the lentils to a boil over high heat, then reduce to a simmer and cook uncovered for 18–20 minutes, until tender but not mushy.
3. Drain the cooked lentils thoroughly and set them aside. (Tip: Spread them on a baking sheet to cool quickly and prevent overcooking.)
4. Heat the cold-pressed avocado oil in a large wok or skillet over medium-high heat until it shimmers.
5. Add the finely diced yellow onion and sauté for 4–5 minutes, until translucent and lightly golden.
6. Stir in the minced garlic, freshly grated ginger, and thinly sliced serrano peppers, and cook for 60 seconds until fragrant.
7. Add the julienned red bell pepper, broccolini pieces, and carrot matchsticks to the skillet.
8. Stir-fry the vegetables for 5–6 minutes, until crisp-tender and brightly colored. (Tip: Keep the heat high to achieve a slight char without steaming the vegetables.)
9. Add the drained lentils to the skillet along with the tamari, rice vinegar, toasted sesame oil, and crushed red pepper flakes.
10. Toss everything together and cook for 2–3 minutes, until the lentils are heated through and well coated with the sauce.
11. Remove the skillet from the heat and garnish with fresh cilantro leaves. (Tip: Adding cilantro off the heat preserves its bright, fresh flavor.)
12. Serve immediately with lime wedges on the side.

Really, the texture here is everything—tender lentils cling to crisp-tender vegetables while the spicy, tangy sauce ties it all together. Squeeze lime over top to brighten the dish, or serve it over jasmine rice for a more substantial meal. This stir-fry keeps well, too, making tomorrow’s lunch just as exciting as dinner.

Conclusion

Packed with nutritious options, these 33 high-fiber dinners make healthy eating delicious and satisfying. We hope you find some new family favorites! Try a recipe this week, then share which ones you loved in the comments below. Don’t forget to pin this roundup on Pinterest to save all these tasty ideas for later!