Two Weeks Of Easy Dinner Recipes

In recent years, plant-based meals have surged in popularity, and for good reason. With growing awareness of health, sustainability, and animal welfare, more people are seeking to incorporate plant-based options into their diets. Not only are these meals environmentally friendly, but they also offer a wealth of health benefits. A well-planned plant-based diet can be rich in essential nutrients, lower in saturated fats, and high in fiber, contributing to overall well-being.

Two Weeks Of Easy Dinner Recipes

Get ready to spice up your dinner routine with these delicious spicy chickpea tacos! Made with canned chickpeas seasoned to perfection with chili powder, cumin, and paprika, they’re quick and easy to prepare. Serve them on warm corn tortillas topped with creamy avocado, crunchy red cabbage, and fresh cilantro. Drizzle with lime juice for an extra zing! Perfect for a tasty and healthy weeknight meal. Enjoy these flavorful tacos in just 20 minutes!

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Ingredients

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper to taste

8 small corn tortillas

1 avocado, diced

1 cup red cabbage, shredded

Fresh cilantro, for garnish

Lime wedges, for serving

8 oz fettuccine pasta

2 tablespoons olive oil

3 cloves garlic, minced

8 oz mushrooms, sliced

4 cups fresh spinach

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil, for garnish

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup roasted sweet potatoes, cubed

1 cup cherry tomatoes, halved

1 avocado, sliced

1 cup chickpeas, cooked or canned

2 tablespoons tahini

1 tablespoon lemon juice

Salt and pepper to taste

Fresh parsley, for garnish

4 boneless, skinless chicken breasts

1/2 cup honey

1/4 cup soy sauce

2 tablespoons minced garlic

1 tablespoon olive oil

Salt and pepper to taste

Green onions, for garnish

1 zucchini, diced

1 bell pepper, sliced

1 eggplant, diced

1 can (15 oz) chickpeas, drained and rinsed

3 tablespoons olive oil

2 teaspoons dried oregano

Salt and pepper to taste

Fresh parsley, for garnish

2 large cucumbers, thinly sliced

1 tablespoon salt

3 tablespoons rice vinegar

1 tablespoon sugar

1 tablespoon sesame oil

1 tablespoon soy sauce

1 teaspoon grated ginger

1 tablespoon sesame seeds

Chopped green onions, for garnish

Instructions

In a skillet over medium heat, add the olive oil and chickpeas.

Sprinkle the chili powder, cumin, paprika, salt, and pepper over the chickpeas. Stir well to coat.

Sauté for about 5-7 minutes, until the chickpeas are slightly crispy and heated through.

While chickpeas are cooking, warm the corn tortillas in another skillet or microwave until pliable.

Assemble the tacos by placing a generous scoop of the spiced chickpeas on each tortilla.

Top with diced avocado, shredded red cabbage, and fresh cilantro.

Serve with lime wedges for squeezing over the tacos.

Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

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🍝 Creamy Spinach and Mushroom Pasta 🍄

Cook the fettuccine according to package instructions; drain and set aside.

In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.

Add sliced mushrooms and cook until they are tender, about 5 minutes.

Stir in the fresh spinach and cook until wilted.

Pour in the heavy cream, and bring to a simmer. Add Parmesan cheese, salt, and pepper. Stir until combined.

Toss the cooked pasta into the sauce, mixing well to coat.

Garnish with fresh basil before serving.

Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

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🥗 Quinoa Buddha Bowl 🌿

In a saucepan, bring vegetable broth to a boil. Stir in quinoa, cover, and reduce heat. Cook for about 15 minutes, or until liquid is absorbed.

In a large bowl, layer the cooked quinoa, roasted sweet potatoes, cherry tomatoes, sliced avocado, and chickpeas.

In a small bowl, whisk together tahini, lemon juice, salt, and pepper.

Drizzle tahini dressing over the bowl, and garnish with fresh parsley.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

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🍗 Honey Garlic Chicken 🍯

Preheat the oven to 375°F (190°C).

In a bowl, mix honey, soy sauce, minced garlic, olive oil, salt, and pepper.

Place the chicken breasts in a baking dish and pour the honey garlic mixture over them.

Bake for 25-30 minutes, or until the chicken is cooked through and no longer pink.

Garnish with sliced green onions before serving.

Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

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🥘 Mediterranean Vegetable Stir-Fry 🍆

Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, and eggplant.

Sauté for about 8-10 minutes until vegetables are tender.

Stir in the chickpeas, oregano, salt, and pepper. Cook for an additional 5 minutes.

Garnish with fresh parsley before serving.

Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

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🥒 Asian Cucumber Salad 🥢

Place the sliced cucumbers in a bowl and sprinkle with salt. Let sit for 10 minutes, then rinse and drain.

In a separate bowl, whisk together rice vinegar, sugar, sesame oil, soy sauce, and grated ginger.

Pour the dressing over the cucumbers and toss well.

Top with sesame seeds and green onions before serving.

Prep Time: 15 mins | Total Time: 15 mins | Servings: 4

Feel free to mix and match these easy dinner recipes throughout the next two weeks for variety and delicious dinners! Enjoy!