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–+ servings
Plant-Based Meals

Quick and Tasty Plant-Based Meals for Busy Weeknights

Discover quick and delicious plant-based meals that are perfect for busy weeknights, packed with flavor and nutrients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Plant-Based
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Ingredients
  • 1 can Black Beans Rinsed and drained
  • 1 cup Quinoa Cooked
Stir-Fry Ingredients
  • 2 cups Broccoli Chopped
  • 1 cup Mushrooms Sliced
Soup Ingredients
  • 1 cup Lentils Rinsed
  • 2 cups Sweet Potatoes Diced
Taco Ingredients
  • 1 large Avocado Sliced
  • 4 pieces Tortillas
Salad Ingredients
  • 1 cup Cucumber Diced
  • 1 cup Tomatoes Halved

Equipment

  • Skillet
  • Pot
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Heat a large skillet over medium-high heat, add olive oil, toss in broccoli and mushrooms, and sauté for 5-7 minutes.
  2. In a medium pot, combine black beans, cooked quinoa, spices, and vegetable broth. Simmer for 10-15 minutes.
  3. Bring vegetable broth to a boil, add lentils and sweet potatoes, then simmer for about 20 minutes.
  4. Scramble tofu in a separate pan, warm tortillas in a dry skillet, then fill with sautéed tofu and avocado.
  5. In a bowl, combine cucumber, tomatoes, and avocado; drizzle with olive oil and lemon juice, then toss.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 2000IUVitamin C: 50mgCalcium: 150mgIron: 4mg

Notes

These meals can be prepped ahead of time and stored for quick weeknight dinners. Leftovers reheat well, making them perfect for lunches.

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