Soba noodles are made from buckwheat flour and contain 6g of protein per serving. This recipe ups amps that up even more by adding a hardboiled egg on top. Recipe here.
4. Veggie-Loaded Egg Bake
Breakfast for dinner — and the perfect way to use up any leftover vegetables in your fridge. Recipe here.
5. Vegan Stuffed Peppers
Made with a hearty filling of quinoa + black beans + salsa + spices + corn. Recipe here.
7. One-Pot Chickpea & Potato Masala
Made with super affordable ingredients, makes enough for four, and breaks down to less than $2 per serving. Recipe here.
9. Slow Cooker Sloppy Joes
This version is made with slow-cooked lentils and swaps buns for spaghetti squash. Recipe here.
10. Healthier Egg Salad
This version ditches the mayo for Greek yogurt. To make it substantial enough for dinner, make it into a sandwich or serve on lots of fresh greens. Recipe here.
12. Spicy Kimchi Quinoa Bowls
Topped with a fried egg. Recipe here.
15. Mediterranean Baked Sweet Potatoes
Vegan — and ready to go in 30 minutes. Recipe here.
18. Smashed White Bean + Avocado Sandwich
Great in a sandwich, or even as a healthy dip for pita chips. Recipe here.
19. Homemade Veggie Burgers
These bake off in the oven — and freeze perfectly if you want to save leftovers for later. Recipe here.