20 Easy And Awesome Kid-Friendly Recipes For Dinner

Kid-friendly recipes for dinner are almost similar to the ones the adults eat; the only difference being that they have simple cooking instructions enabling even children to cook them. They also tend to be nutritionally balanced.

Dinner should be as important to a child as their first meal. This is because, during the daytime, their schedules tend to interfere with their eating patterns. As a result, they may neglect food or may consume fewer nutrients. Dinner tends to set a calm mood enabling them to eat their meal at peace and providing you an opportunity to tally their nutrient intake.

Read on for some healthy recipes. It might be more fun if you involved your child while preparing and planning these meals.

20 Sumptuous Dinner Recipes For Children

Here are some delectably nutritious non-vegetarian, vegetarian, and vegan dinner recipes that will make your child never miss their dinner again.

Non-Vegetarian Recipes

1. Mediterranean potato bake

You will need:

• 250g skinless turkey breast (cut into strips)
• 1 cup steam-cooked rice
• ½ cup mushrooms (sliced)
• 1 small orange (juiced)
• 3 spring onions (thinly sliced)
• 1 celery sticks (thinly sliced)
• 1 red pepper (deseeded and thinly sliced)
• 1 carrot (thinly sliced)
• 1tbsp low-sodium soy sauce
• 1tbsp corn flour
• 1tbsp canola oil
• Pinch of black pepper powder

How to prepare: 

1. Mix orange juice, soy sauce, and corn flour in a bowl until smooth. Set aside.
2.  Now, heat oil in a wok over a medium flame. Add turkey strips and stir-fry for three to four minutes.
3. Add the spring onions, bell pepper, carrot, celery, and mushrooms. You can swap in different vegetables as well. Stir-fry over high flame for five minutes until the turkey is cooked, and the vegetables are crisp and crunchy.
4. Add orange juice mixture and black pepper powder and cook for a few moments until the mixture begins to thicken.
5. Put some steamed rice on a plate and layer it with hot turkey. Serve.
6. You can replace turkey with tofu to make the vegetarian/vegan version. Adding a teaspoon of toasted sesame seeds is an option to make the dish more flavorful and healthier.

2. Spiced chicken and veggie soup

You will need:

• 750ml low-salt chicken stock
• 300g tomatoes (chopped)
• 200g cooked chicken (skin removed and chopped)
• 100g turnip (chopped)
• 50g frozen peas
• 1 red onion (chopped)
• 1 garlic clove (crushed)
• 1 carrot (chopped)
• 1 apple (peeled, cored, and chopped)
• 1tbsp low-fat plain yogurt
• 1tbsp curry powder
• 1tsp olive oil
• ½ tsp cumin seeds

How to prepare:

1. Heat olive oil in a saucepan over a low flame. Sauté onion and garlic for two to three minutes, until they turn translucent.
2. Add the carrots, turnip, and apple, and cook for another two minutes. Stir in the curry powder and cumin seeds and cook for a few seconds.
3. Add the chicken stock and tomatoes. Bring the mixture to a boil, close the lid partially, reduce the heat, and simmer for about 20 minutes.
4. Add chicken and peas. Simmer for another five minutes. Turn off the heat.
5. Pour some soup into a soup bowl, top with a tablespoon of yogurt, and serve. You can use herbs like fresh thyme and parsley to enhance the flavor.

3. Tuna and potato salad

You will need:

• 200g potatoes (peeled, diced, and cooked)
• 200g canned tuna (drained)
• 1 cup cherry tomatoes (halved)
• 1 small red onion (chopped)
• ¼ cucumber (chopped)
• 1 garlic clove (minced)
• 2tbsp lemon juice
• 2tbsp fresh parsley (chopped)
• Pinch of black pepper powder

How to prepare:

1. Mix lemon juice, garlic, and parsley in a salad bowl. Add chopped red onion and set aside.
2. Next, add potatoes and toss the mixture two to three times to evenly coat the potatoes.
3. Add the tuna, tomatoes, cucumber, and black pepper powder. Gently toss the mixture and serve. You may add micro greens and fresh dill or french green beans to up its nutritional profile.
4. You can add pesto sauce or Italian seasoning to up the salad’s flavor.

4. One-pot beef stew with veggies

You will need:

• 1 cup stewing beef (diced)
• 1½ cup beef broth
• 1 cup water
• ⅛ cup all-purpose flour
• 5 baby potatoes (cut in half)
• 2 carrots (peeled and cut into small pieces)
• 2 parsnips (peeled and cut into small pieces)
• 3-4 Brussels sprouts (halved)
• 1 bay leaf
• 1 onion (diced)
• 2-3 garlic cloves (minced)
• 3tbsp olive oil
• 2tbsp tomato paste
• 2tbsp balsamic vinegar
• ½ tsp salt
• ½ tsp dried thyme
• ½ tsp sugar
• ¼ tsp black pepper powder

How to prepare: 

1. Preheat the oven to 325°F (162°C). Season beef pieces with salt and black pepper powder. Set aside.
2. Heat a tablespoon of olive oil in a saucepan over medium flame.
3. As the oil begins heating, cook beef pieces until each piece turns brown from both sides. Transfer the pieces onto a plate.
4. In the same saucepan, pour more oil and add onion, garlic, and balsamic vinegar. Cook the mixture for about two to three minutes. Add tomato paste and cook for a few more minutes. Add tomato paste and cook for a few more minutes until the oil separates.
5. Add the beef pieces back to the pan and sprinkle one-fourth cup of flour. Stir well so that the flour dissolves in the vinegar mixture.
6. Add the beef broth, water, bay leaf, thyme, and sugar. Mix everything well.
7. Transfer the beef mixture into a Dutch oven, cover the lid, and braise for two hours in the oven.
8. After two hours, add carrots, potatoes, parsnips, and Brussels sprouts. Place the Dutch pan back into the oven with the lid covered. Braise for another hour and a half hours.
9. Check if the beef is cooked using a fork. Transfer some stew into a bowl and serve with garlic bread or steamed rice.
10. You can replace dried thyme with Italian seasoning to enhance the dish’s flavor.

5. Bolognese pasta

You will need:

• 2 cups tomato puree
• 1 cup quinoa spaghetti (cooked)
• 1 cup ground beef
• 1 onion (finely chopped)
• 2 garlic cloves (chopped)
• 2tbsp parmesan cheese (grated)
• 2tbsp tomato paste
• 2tbsp olive oil
• 1tbsp Italian seasoning mix
• Handful of parsley (chopped)
• Salt and black pepper powder

How to prepare: 

1. Heat olive oil in a skillet over a medium flame. Sauté onions until they turn lightly golden. Add minced garlic and fry for another couple of minutes.
2. Add the ground beef and fry for eight to ten minutes until fully cooked. Add Italian seasoning mix and tomato paste. Mix well.
3. Add tomatoes and parsley, and bring the mixture to a boil.
4. Add salt and pepper and cook for at least 15 minutes on low flame. The Bolognese sauce is ready. Allow it to simmer well for that deep and rich flavor.
5. Transfer some spaghetti to a plate and layer it with Bolognese sauce. Garnish with cheese, fresh basil and serve while still warm.

6. Chicken enchiladas with guacamole

You will need:

• 4 corn tortillas
• 2 cups Mexican-blend cheese (shredded)
• 1 cup boneless, skinless chicken breasts (diced into small pieces)
• 1 cup red enchilada sauce
• ½ cup veggie mix (red onions, capsicum, corn, and mushrooms; chopped)
• ½ cup black beans (rinsed and drained)
• 1 white onion (peeled and diced)
• 2tbsp avocado oil
• Sea salt and black pepper powder

How to prepare: 

1. Preheat the oven to 350°F (176°C). Grease a baking dish with some olive oil and set aside.
2. Heat oil in a saucepan over medium flame. Sauté white onions for three to four minutes, stirring occasionally.
3. Add chicken, salt, and black pepper powder. Sauté the mixture for six to seven minutes until the chicken is well- cooked.
4. Add black beans and stir well until everything is well combined. Remove the saucepan heat and set aside.
5. Now, lay a tortilla, and spread two to three tablespoons of enchilada sauce over them. Spread a layer of veggies mix and a spoonful of the chicken mixture in a line, down the center and sprinkle about a one-third cup of cheese.
6. Roll up the tortilla and place it in the baking dish. Assemble the remaining enchiladas and place them one next to the other in the baking dish. Pour the remaining sauce over the enchiladas, followed by a layer of cheese.
7. Bake uncovered for 15 to 20 minutes until the tortillas look crispy on the outside.  Remove the baking dish from the oven and set it on the wire rack for five minutes to cool down.
8. Serve the enchiladas with homemade guacamole.

Vegetarian Recipes

7. Green bean casserole

You will need:

• 1 cup fresh green beans (cut into bite-sized pieces)
• 1 cup parmesan cheese (grated)
• 1 cup whole milk
• ½ baby mushrooms (thinly sliced)
• ½ cup Panko breadcrumbs
• ½ cup vegetable stock
• 1 medium red onion (peeled and thinly sliced)
• 4 cloves garlic (minced)
• 1tsp salt
• 1tsp black pepper powder
• 3tbsp all-purpose flour
• 4tbsp olive oil

How to prepare:

1. Preheat the oven to 375°F (190°C).
2. Boil water over high heat and add the green beans to it. Cook for about five minutes, depending on how crispy you like your green beans.
3. Drain the water and collect the beans using a strainer and transfer them immediately into a large bowl of ice water for blanching. Set aside.
4. Heat two tablespoons of olive oil in a saucepan over high heat. Sauté onions for two to three minutes, stirring occasionally. Transfer the onions to a mixing bowl.
5. In the same saucepan, add the remaining olive oil and bread crumbs. Stir well to combine bread crumbs with oil. Cook for two to three minutes, stirring continuously until the Panko turns light golden.
6. Turn off the heat and transfer the bread crumbs to the mixing bowl containing onions.
7. Add parmesan, salt, and black pepper. Gently toss the mixture to ensure everything is well combined.  Your crunchy onion topping is ready. Set it aside.
8. Heat oil in a skillet over a low flame. Sauté mushrooms for five minutes, occasionally stirring, until lightly browned and soft. Add the garlic and sauté for an additional one to two minutes.
9. Stir in the flour and sauté for another minute. Add vegetable stock and stir the mixture well until the flour dissolves completely.
10. Add milk and cheese. Stir everything together until well combined. Cook the mixture until it begins to thicken. Turn off the heat and add salt and pepper to taste. The mushroom Alfredo sauce is ready. Set aside.
11. Now, to put everything together, put cooked green beans into the mushroom Alfredo sauce. Mix well until the beans and sauce are well combined.
12. Spread the green bean mixture into a baking dish in an even layer and top it over with the crispy onion mixture.
13. Bake for about 30 minutes until the crispy onion topping turns golden. Take out from the oven and put aside on the wire rack to cool.
14. Serve warm with a cup of homemade, fresh ginger ale.

8. Tempeh and vegetable stir fry

You will need:

• 1 cup tempeh (thinly sliced)
• ½ cup homemade teriyaki sauce
• ½ cup green beans (cut into bite-sized pieces)
• ½ cup green onions (chopped)
• ¼ cup broccoli florets (finely chopped)
• ¼ cup bell peppers (red, yellow, and green; chopped)
• 1tsp fresh ginger root (minced)
• 1tsp garlic clove (minced)
• 2tbsp sesame oil
• 1tbsp toasted sesame seeds (for garnish)
• Kosher salt, to taste

How to prepare:

1. Heat a tablespoon of sesame oil in a saucepan over medium-high heat.
2. Add tempeh pieces in a single layer and sprinkle a few pinches of kosher salt. Cook each side for two to three minutes until the pieces turn light brown. Transfer the tempeh pieces into a bowl.
3. Heat half a tablespoon of sesame oil in the same pan over a low flame. Add chopped broccoli and a few pinches of kosher salt. Cook for a minute, stirring constantly.
4. Add half a cup of water and cook the mixture for about a minute. Add minced ginger, chopped green beans, bell peppers, green onion, and another pinch of kosher salt.
5. Sauté the veggies for about five minutes, until they are just tender.
6. Turn off the heat. Add the tempeh pieces and teriyaki sauce to the veggie mixture. Stir well until everything gets covered with the sauce.
7. Garnish with toasted sesame seeds and serve with brown rice or soba noodles.

9. Minestrone

You will need: 

• 1 cup tomatoes (chopped)
• 1 cup vegetable stock
• ½ cup mini pasta (cooked)
• ½ cup cabbage (finely chopped)
• ¼ cup frozen peas
• 1 onion (finely chopped)
• 1 leek (trimmed and finely chopped)
• 1 celery stalk (trimmed and finely chopped)
• 2 carrots (chopped)
• 2 garlic cloves (finely chopped)
• 1 bay leaf
• 1tbsp fresh parsley (chopped)
• 1tbsp tomato paste
• 1tbsp parmesan cheese (grated)
• 2tsp fresh oregano (chopped)
• 3tbsp olive oil
• Sea salt and black pepper powder, to taste

How to prepare: 

1. Heat olive oil in a heavy-bottomed saucepan over a medium flame.
2. Add chopped onions, leek, celery, and carrots or any seasonal vegetables like zucchini, squash, green beans, etc. Stir well and cook for five minutes.
3. Stir in tomatoes and garlic. Cover the saucepan and simmer the mixture for about 15 minutes, stirring occasionally.
4. Pour in vegetable stock and add cabbage, oregano, parsley, and bay leaf.
5. Add tomato paste and bring the mixture to a boil. Reduce the heat and let the mixture simmer for 15 additional minutes.
6. Add frozen peas and pasta. Simmer for an additional 15 minutes. Then, addStir in sea salt and black pepper powder.
7. Turn off the heat and transfer some soup into soup bowls. Sprinkle parmesan cheese and serve with crackers, garlic bread, or breadsticks.

10. Butternut squash risotto

You will need:

• 2 cups butternut squash (cubed)
• 1 cup baby spinach (chopped)
• 1 cup Arborio rice or Spanish rice (Bomba)
• 1 cup homemade veggie stock
• 1 cup leeks (thinly sliced)
• ½ cup goat cheese
• 2 garlic cloves (minced)
• 4 sage leaves (chopped)
• ⅛ tsp white pepper powder
• ½ tsp nutmeg powder
• ½ tsp salt
• 2tbsp olive oil

How to prepare: 

1. Heat oil in an instant pot over a medium flame. Add leek, garlic, sage, and rice. Stir for two minutes.
2. Add butternut squash and spinach while constantly stirring. Cook the mixture for a couple of minutes until the butternut turns light brown.
3. Add stock or broth, salt, pepper, and nutmeg. Stir the mixture well.
4. Lock the instant pot and cook on high heat for six to eight minutes.
5. Transfer some risotto to a serving plate and garnish with goat cheese. Serve warm.

11. Nasi Goreng (Indonesian fried rice)

You will need:

• 2 cups brown rice (cooked)
• 1 cup crispy tofu (cubed)
• 1 cup carrot (thinly diced)
• 1 cup red bell pepper (finely chopped)
• 1 cup button mushrooms (sliced)
• 1 cup green beans (cut into bite-sized pieces)
• 1 cup scallions (chopped)
• 3tbsp low-sodium soy sauce
• 3tbsp olive oil
• 1½ tbsp maple syrup
• ½ tsp chili flakes
• 1tsp sesame oil
• Salt and black pepper powder, to taste

How to prepare: 

1. Heat oil in a wok over a low-medium flame. Add tofu, salt, pepper, and chili flakes. Sauté until the tofu turns golden and looks cooked through. Transfer the tofu into a bowl and set aside.
2. Heat two tablespoons of olive oil in the same wok over medium flame. Fry scallions, garlic, mushrooms, bell pepper, and carrots for about seven to eight minutes until the carrots are tender.
3. Add fresh beans and cook for an additional five to six minutes until the beans get cooked.
4. Once the veggies turn tender, slide them over to one side of the pan and add some oil to the bare part of the pan.
5. Put cooked rice and tofu on the bare side and fry for three to four minutes over high heat, until the rice turns crispy.
6. Add soy sauce and maple syrup. . Toss the wok to mix everything well before the paste appears to thicken. Transfer some rice to a plate and serve hot.

12. Stuffed bell peppers with quinoa

You will need:

• 1½ cups quinoa (cooked)
• 1 cup canned chickpeas
• ½ cup Italian parsley (chopped)
• ¼ cup green bell pepper (chopped)
• 2 eggplants (chopped)
• 3 bell peppers (red, green, yellow; cut lengthwise into halves)
• 4 garlic cloves (minced)
• 1 onion (chopped)
• 1tsp lemon zest
• 1½ tsp cumin
• 1½ tsp coriander
• 1½ tsp sesame seeds
• 1tbsp Greek yogurt
• 1tbsp fresh parsley (chopped)
• 1tbsp pine nuts (chopped)
• 1tbsp olive oil
• Salt and black pepper powder, to taste

How to prepare: 

1. Preheat the oven to 400°F (204°C).
2. Preheat the grill to high heat. Grill halved bell peppers on each side for about six to seven minutes until they turn tender and a little charred.
3. Heat oil in a skillet over a low flame. Sauté the onion and eggplant over until the eggplant is tender.
4. Add garlic and chopped bell peppers, and cook for an additional two minutes.
5. Add the chickpeas, quinoa, sesame seed, cumin, coriander, lemon zest, and parsley. Cook for five to seven minutes and turn off the heat.
6. Place grilled peppers in a baking dish and fill each pepper with the filling. Cover the baking dish with the foil and bake for 25 minutes.
7. After 25 minutes, remove the foil and bake for an additional ten minutes. Take the dish out of the oven and set it aside on a wire rack to cool.
8. Transfer some stew into a bowl, here you can swirl a plain greek yoghurt or sour cream and serve with a grilled French baguette dressed with garlic oil.

13. Tunisian chickpea stew

You will need:

• 3 cups vegetable broth
• 3 cups canned chickpeas (cooked)
• 1 cup kale (thinly sliced)
• 1 cup carrot (chopped)
• 2 tomatoes (diced)
• 2 carrots (peeled and diced)
• 1 onion (diced)
• 4 garlic cloves (chopped)
• 3tbsp olive oil
• 2tbsp tomato paste
• 1tbsp fresh thyme and sage (chopped)
• 1tbsp unsweetened Greek yogurt (for garnish)
• 1tsp cumin
• 1tsp coriander
• 1tsp smoked paprika
• 1tsp turmeric
• 1tsp fennel seeds
• Salt and crushed black pepper, to taste

How to prepare: 

1. In a Dutch oven, heat olive oil over medium-high heat.
2. Add chopped onions and sauté for two to three minutes. Reduce the heat to medium.
3. Add carrots, garlic, thyme, salt, and pepper. Sauté for six to seven minutes, stirring often.
4. Add cumin, coriander, smoked paprika, turmeric, fennel seeds, and tomato paste. Sauté the paste for about two minutes until the paste thickens.
5. Stir in tomatoes and cook the mixture until it reduces to half.
6. Add vegetables, chickpeas, kale, and carrots. Let the mixture simmer on low flame for about 10 to 15 minutes. Turn off the heat.
7. Transfer some stew into a bowl and serve with a grilled French baguette dressed with garlic oil.

Vegan Recipes

14. Creamy wild rice soup

You will need:

• 4 cups kale (chopped)
• 2 cups cremini mushrooms (sliced)
• 1¼ cups cannellini beans (cooked)
• 1 cup wild rice (cooked)
• 1 cup unsweetened almond milk
• 1 cup scallions (chopped)
• ½ cup raw cashews
• ¼ cup cannellini beans (cooked)
• 1 celery stalk (chopped)
• 1 carrot (chopped)
• 1 thyme bundle
• 4 garlic cloves (minced)
• 2tbsp white miso paste
• 2tsp Dijon mustard
• 2tbsp rosemary (minced)
• 2tbsp fresh lemon juice
• 2tbsp extra-virgin olive oil
• Salt and black pepper, to taste
• Parsley (chopped, for garnish)

How to prepare: 

1. To make a creamy base, blend almond milk, cashews, cannellini beans, miso paste, and Dijon mustard into a smooth paste using a blender. Set aside this creamy base.
2. Heat olive oil in a Dutch oven over medium flame. Add chopped scallions, celery, carrot, mushrooms, and salt. Cook for eight to ten minutes, occasionally stirring until the mushrooms are tender.
3. Add minced garlic, rosemary, thyme, black pepper, and water.  Stir well and let the mixture simmer for 20 minutes.
4. Remove the thyme bundle and pour in the almond-cashew creamy base, rice, lemon juice, and kale. Simmer the mixture over a low flame until the kale wilts.
5. Season with salt and black pepper powder. Serve hot with crackers or garlic bread.

15. Orecchiette with broccoli rabe

You will need:

• 2 plant-based Italian sausages (cut into small pieces)
• 2 cups orecchiette pasta (cooked)
• 2 cups sun-dried tomatoes (chopped)
• ⅓ cup parmesan cheese (grated)
• ⅓ cup toasted pine nuts
• 4 garlic cloves (minced)
• 2 caramelized onions
• 1 small broccoli rabe
• 1tbsp lemon juice
• 1tsp lemon zest
• ½ tsp red pepper flakes
• Extra-virgin olive oil
• Sea salt and ground black pepper, to taste

How to prepare: 

1. Boil water and salt in a large pot over a medium flame.
2. As the water begins to boil, put broccoli rabe into it and boil for two minutes.
3. After two minutes, remove the broccoli rabe from the water and pat it dry using a clean kitchen towel. Once the broccoli is all dry, chop it into one-inch pieces and set aside.
4. Heat a tablespoon of olive oil in a skillet over a medium flame.
5. Add minced garlic and broccoli rabe pieces into the skillet and cook for 30 seconds.
6. Next, put the cooked pasta into the skillet and add cheese, lemon juice, zest, red pepper flakes, salt, and freshly ground pepper and stir to combine.
7. Stir in the cooked sausage, caramelized onions, sun-dried tomatoes, and top with the pine nuts. Season to taste and serve.

16. Vegan vegetable lo mein

You will need:

• 1 cup udon noodles (cooked)
• 1 cup carrot (shredded)
• 1 cup red pepper (shredded)
• 1 cup purple cabbage (thinly sliced)
• ¾ cup mushrooms (thinly sliced)
• ¾ cup snow peas
• ½ cup extra firm tofu (cubed)
• 5tbsp low-sodium soy sauce
• 2tbsp cornstarch
• 2tbsp sesame oil
• 1tbsp dark soy sauce
• 1tbsp brown sugar
• 1-2tsp sriracha
• ½ tsp white pepper

How to prepare:

1. Whisk soy sauce, dark soy sauce, brown sugar, white pepper, and sriracha in a small bowl. Set aside.
2. Put tofu cubes into a large bowl and add corn starch. Gently toss the bowl to coat the tofu evenly.
3. Next, heat a tablespoon of sesame oil in a wok over a medium flame.
4. Once the oil is hot, stir-fry tofu for ten to 15 minutes until the tofu turns brown and crisp on the outside.
5. Add a tablespoon of soy sauce to the tofu. Remove the tofu pieces from the wok and set them aside in a bowl.
6. Add the remaining sesame oil, mushroom, and snow peas to the wok. Stir-fry for about two to three minutes.You can also add carrots, bell peppers or any other vegetable.
7. Put in the rest of the veggies and stir-fry for an additional two to three minutes. Add noodles, tofu, and soy sauce mixture. Cook for another three to five minutes until everything is coated.
8. Turn off the heat and transfer the mixture to a plate. Serve immediately.

17. Grilled asparagus and mushroom tacos

You will need:

• 2 corn tortillas (warmed)
• 1 cup shiitake mushrooms (chopped)
• 1 cup asparagus (trimmed)
• 1 cup homemade guacamole
• ½ cup green onions (halved)
• ½ cup cherry tomatoes (chopped)
• 4 garlic cloves (minced)
• 1tsp ground chipotle chile
• ½ tsp kosher salt
• 3tbsp canola oil
• Lime wedges and cilantro sprigs (for garnish)

How to prepare:

1. Preheat the grill to medium heat.
2. In a mixing bowl, mix olive oil, garlic, chipotle, asparagus, mushrooms, cherry tomatoes, and green onion.
3. Separate the asparagus and grill for five to six minutes or until they turn tender and lightly charred. Transfer them to a plate.
4. Next, grill mushrooms and green onions until they are lightly charred.
5. Cut asparagus, mushrooms, and green onions lengthwise. Put the veggies back into the mixing bowl and add guacamole. Mix well.
6. Put a corn tortilla on a flat surface and spread the veggie mixture in its center. Fold the tortilla wrap, and the taco is ready. Repeat the process for another tortilla.
7. Garnish with cilantro and serve with lime wedges and homemade hummus or hot sauce.

18. Creamy linguine with mushrooms

You will need:

• 1 cup linguine or fettuccine pasta (cooked)
• 1 cup mixed mushrooms (thinly sliced)
• ½ cup zucchini (cut into thin strips)
• ½ cup carrot (cut into thin strips)
• ½ cup green onions (thinly sliced)
• ¼ cup nutritional yeast
• ¾ cup water
• 3 garlic cloves (finely chopped)
• ¾ tsp black pepper powder
• 1tsp salt
• 3tbsp olive oil

How to prepare: 

1. Heat olive oil in a skillet over medium-high flame.
2. Add mushrooms, zucchini, carrot, green onions, and garlic. Sauté them for five minutes until the mushrooms turn brown, and the other veggies turn tender.
3. Transfer the veggies into a bowl with cooked linguine. Stir in nutritional yeast, water, salt, and black pepper powder.
4. Gently toss the veggies to mix everything well. Serve immediately.

19. Buddha bowl

You will need:

• 2 cups sweet potato (cubed)
• 1 cup quinoa (cooked)
• 1 cup kale (cooked)
• 1 can chickpeas (drained and rinsed)
• 2 garlic cloves (minced)
• ⅓ cup water
• ½ cup tahini sauce
• 2tbsp pure maple syrup
• 2tbsp lemon juice
• 1tbsp coconut oil
• 1tsp garlic powder
• ½ tsp cumin
• ½ tsp smoked paprika
• Salt and black pepper, to taste

How to prepare: 

1. Preheat the oven to 450°F (232°C).
2. Mix tahini sauce, water, maple syrup, garlic, lemon juice, salt, and pepper in a bowl. Set aside.
3. In another bowl, mix sweet potato with coconut oil, half a teaspoon of garlic powder, and a quarter teaspoon each of cumin and smoked paprika. Stir in salt and pepper to taste.
4. Transfer the potato mixture to one side of the baking tray, leaving some space on the other side to add the chickpeas beans later.
5. Roast in the oven for eight to ten minutes. Put chickpeas into the space left for them on the baking tray. Sprinkle the remaining garlic powder, cumin, and smoked paprika.
6. Put the baking tray into the oven and roast for another eight to ten minutes until the sweet potatoes are tender.
7. After ten minutes, transfer the ingredients into a bowl. Put quinoa, kale, and tahini sauce. Serve immediately.

20. Blacked bean, tomato, and corn quesadilla

You will need: 

• 2 corn tortillas
• 1 avocado (peeled, cored, and sliced)
• 1 lemon (halved)
• 1 tomato (chopped)
• 1 cup cheese blend
• ½ cup black beans (cooked and drained)
• ¼ cup cilantro (minced)
• ¼ cup corn (boiled)
• ½ onion (sliced)
• ½ bell pepper (sliced)
• 2tbsp taco seasoning
• 2tbsp olive oil

How to prepare: 

1. Heat a tablespoon of olive oil in a skillet over a medium flame.
2. Sauté onion, corn, and bell pepper for two to three minutes or until tender.
3. Add black beans and taco seasoning, and cook for another one or two minutes. Transfer the mixture into a small bowl and set aside.
4. In a separate bowl, mash the avocado using a fork. Add cilantro and lemon juice. Stir in salt and pepper to taste. Set the bowl aside.
5. Lay a tortilla on a flat surface and spread a quarter of the mashed avocado mixture on the top half of the tortilla.
6. Top with the bean mixture and a quarter of the cup of cheese. Fold the tortilla and set it aside on a plate. Repeat the process for the remaining tortillas.
7. Heat the remaining olive oil in a saucepan over medium flame. Heat the folded tortillas and cook them for about two to three minutes on each side or until the tortilla is crispy.
8. Transfer the quesadilla onto a plate and serve with homemade salsa, guacamole, hummus, or sour-cream.

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Reviewer

Seeemaa BudhrajaDDHE & DNHE

   

Seeemaa Budhraja is a Delhi-based dietitian and nutritionist. She specializes in weight and lifestyle management. She is a healthy recipe designer, works as a health motivator and wellness coach as well. She has worked as a slimming head with one of the top organizations in India.

Read full bio of Seeemaa Budhraja