20+ Healthy and Delicious Dinner Recipes

Despite a long and tiring day, a dancer’s body needs a recharge. Refueling with a balanced, nutritious, and satisfying dinner is key to setting yourself up for tomorrow’s success.

Dinner is a great time to pause, enjoy the family (or alone) time, and reflect on your day. Incorporating a balance of complex carbohydrates, protein, fat, and an adequate level of energy density sets you up for optimal muscle recovery, and replenishment of glycogen, and even sets you up for a restful night of sleep! But summoning the energy to prepare a meal from scratch is not always in the cards after a long day. When it comes to dinner, three common pitfalls often lead us astray:

#1: You’re going “healthified” without considering satisfaction

Opting for cauliflower rice when you are truly craving the real thing, for example, will likely lead to cravings later on. Instead, go with the option that suits your unique needs and preferences at that moment.

#2: You’re fearing different flavors

Incorporating new foods and flavors into your dinner to stay inspired and keep food fun. There is so much more to food than its nutritional makeup—consider the cultural, social, and enjoyment factors of your eating experience!

#3: You’re eating too few calories earlier in the day

Restriction throughout the day, whether intentional or not, will make you more vulnerable to eating past fullness at dinnertime. It’s important to fuel your body with regular, balanced meals and snacks all day so that you can enjoy dinner mindfully.

To combat these pitfalls, here is a list of recipes to guide your decision-making!

20+ Healthy and Delicious Dinner Recipes for Dancers

#1: Breakfast-for-Dinner Tacos

Ingredients:

• 2 small whole wheat tortillas
• 2 eggs (or tofu scramble)
• ½ ripe avocado
• ~⅔ cup spinach
• ⅔ cup chopped bell peppers, onions, mushrooms, etc. (any of your favorite mix-ins!)
• Pinch of salt & pepper

Directions: Heat a skillet to medium heat and coat with cooking spray. In a bowl, whisk eggs and season with salt and pepper, then scramble in the preheated pan along with spinach and other desired mix-ins. Assemble tacos by adding the egg mixture to tortillas and topping with sliced avocado. Recipe credit and inspiration can be found here.

#2: Sweet Potatoes with Protein Guacamole

Ingredients for the guacamole (serves 4):

• 1, 15-ounce can of cannellini beans, drained and rinsed
• 3 tablespoons lime juice or more to taste
• 2 ripe avocados
• ½ jalapeno pepper, finely minced
• ½ cup cherry tomatoes, diced
• ¼ teaspoon cumin
• Salt and pepper to taste

Ingredients for the Spicy Chickpeas:

• 1 can chickpeas, drained and rinsed
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon cumin
• ¼ teaspoon chili powder
• ½ teaspoon salt

Ingredients for the Sweet Potatoes:

• 4 sweet potatoes, pierced with a fork
• Cilantro for serving
• Lime wedges for serving

Directions: Preheat oven to 425°F. Bake sweet potatoes on a parchment-lined baking sheet for 45-60 minutes or until tender. Meanwhile, dry chickpeas thoroughly then transfer to a baking sheet and toss with olive oil. Bake for 20-22 minutes. Toss chickpeas with chili powder, cumin, and salt, then turn the oven off and return the baking sheet with chickpeas to the oven with the door closed until the pan is cool to touch (about 1 hour). Before serving, puree the cannellini beans with the lime juice in a food processor. Transfer to a bowl and mash in the avocado, stirring in the tomatoes, jalapeno, cumin, salt, and pepper to taste. To serve, split the sweet potatoes in half lengthwise and fluff the insides. Top with a generous dollop of guacamole and crispy chickpeas. Garnish with cilantro and serve with lime wedges, if desired. Recipe credit and inspiration can be found here.

#3: Lentil Basil Pasta

Ingredients (serves 4):

• 1 tablespoon olive oil
• ¼ large onion, chopped
• 1 clove of garlic, minced
• 1 cup water
• 1 cup vegetable broth
• 1 ½ cups lentil pasta of choice, uncooked
• Pinch of salt and pepper
• ½ cup canned diced tomatoes, undrained
• 1 head of broccoli
• ½ teaspoon fresh basil, chopped
• 1 teaspoon fresh rosemary chopped

Directions: First, cook pasta according to package instructions. Next, in a large skillet, heat oil over medium heat. Add onions and garlic and saute for 2 minutes. Add water, pasta, tomatoes, salt, pepper, and basil. Cover the pan with a lid and reduce the heat to a simmer. Cook for 15 minutes. Stir mixture. Add broccoli. Cover and cook for 5 minutes. 

#4: 1-Pot Lentil Soup

Ingredients (serves 8):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery ribs, chopped
• 14-ounce can be crushed or diced tomatoes
• 2 cups dry green or brown lentils
• 7 cups vegetable broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon salt, or to taste
• 3 cups baby spinach, sliced into ribbons, or kale
• 1 lemon, juiced (about 2 tablespoons)
• For serving: ½ avocado, toasted sourdough, and/or grilled cheese!

Directions: Heat olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery. Cook, stirring frequently for about 4-5 minutes. Now add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander, and smoked paprika. Stir to incorporate. Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. Use an immersion blender OR add 1-2 cups of the soup to a regular blender, blend until smooth, and then return to the pot. Stir in the spinach and lemon juice. Season with salt to taste, then serve with toasted sourdough bread, avocado, or grilled cheese! Recipe credit and inspiration can be found here.

#5: Cashew Broccoli Soba Noodles

Ingredients for the cashew sauce:

• 2 tablespoons tamari (more for serving, if desired)
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh orange juice
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon minced ginger
• 2 tablespoons cashew butter
• 2 tablespoons water, more as needed

Ingredients for the noodles (serves 3-4):

• 8 ounces of soba noodles
• Sesame oil, for drizzling
• 1 medium head broccoli, florets chopped, stems thinly sliced
• Tamari, for drizzling
• 2 scallions, sliced
• 1 carrot, thinly sliced
• 4 to 6 ounces cooked protein of choice (chicken, tofu, etc.)
• ¼ cup toasted cashews, crushed
• Sriracha, for serving

Directions: To make the cashew sauce, stir together the tamari, lime juice, orange juice, sesame oil, garlic, ginger, cashew butter, and water in a small bowl. Add more water as needed to thin. Cook the soba noodles according to package directions, then drain and rinse well. Toss with a drizzle of sesame oil and set aside. Place a steamer basket in a large pot filled with 1 inch of boiling water. Add the broccoli florets and stems the scallions, and a few splashes of tamari. Reduce the heat to a high simmer then cover and steam for 2 to 4 minutes, or until the broccoli is tender but still bright green. (If you prefer, you can roast the broccoli. Toss with drizzles of olive oil and tamari and roast in a 400°F oven for 15 to 20 minutes.) Assemble bowls with the soba noodles, steamed broccoli and scallions, carrots, tofu, cashews, and dollops of the cashew sauce. Serve with more tamari on the side and sriracha, if desired. Recipe credit and inspiration can be found here.

#6: Stuffed Acorn Squash with Garlicky Beans and greens

Ingredients (serves 4):

• Vegetable oil spray
• 2 large (or 4 small) acorn squash, cut in half from stem to bottom, and seeds removed
• 1 tablespoon olive oil
• 2 large shallots, thinly sliced
• 4 cloves garlic, thinly sliced
• 1½ cups cooked white beans (1 15-ounce can of beans, drained and rinsed)
• 1 small or medium bunch collard greens, thick stems removed and sliced into ribbons (about 4-5 cups after preparation; substitute another chopped green of choice)
• 1-2 tablespoons lemon juice (to taste)
• salt and freshly ground pepper, to taste (I used 1/2 teaspoon salt)
• parmesan, for serving (optional)

Directions: Preheat oven to 375°F and place the squash, cut side up, in a foil or parchment-lined baking dish. Spray the squash on both sides with oil. Bake for 40-45 minutes, or until the edges of the squash are golden and the squash is tender when pierced with a fork. While the squash cooks heat the olive oil in a large, roomy skillet over medium heat. Add the shallots and garlic. Cook for 3 minutes, or until the shallots are tender and clear. Stir in the beans. Next, stir in the collard greens. Cook, stirring often until the collard greens are tender (about 5 minutes). Add the lemon juice and salt and pepper. Taste and adjust seasoning as desired. To serve, stuff each squash half with the bean mixture. Top with a sprinkle of parmesan, if desired. Recipe credit and inspiration can be found here.

#7: Buffalo Cauliflower Tacos

Ingredients (makes 8-10 tacos):

• 1 cup flour
• 1 cup milk
• ¼ teaspoon each garlic powder, salt, and pepper
• 1 head cauliflower (4–5 cups florets)
• ¾ cup hot sauce of choice
• Shredded cabbage or slaw
• Fresh cilantro, chopped
• Tortillas
• Avocado Crema
• 2 avocados
• 1 clove garlic
• ¼ cup sour cream (yogurt would work, too)
• ¼ cup water
• ½ teaspoon salt
• A squeeze of lemon or lime

Directions: Preheat oven to 450°F. Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let the excess drip off. Bake on a parchment-lined baking sheet on the upper rack for 15-20 minutes until lightly crisped and browned. Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes. For the avocado crema, mix all ingredients in a food processor or blender until smooth. Toss the slaw with some of the avocado crema. To serve, fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Add some black beans, chicken, or roasted chickpeas for a protein kick! Recipe credit and inspiration can be found here.

#8: Tuna Casserole with Peas

Ingredients (serves 6):

• 12 ounces whole-wheat egg noodles
• 2, 11-ounce cans of condensed cream of mushroom soup
• 3, 5-ounce cans of chunk tuna, drained and flaked
• 1 medium onion, finely chopped
• 1 cup frozen green peas, rinsed under cold running water
• 1 cup plain dry whole-wheat breadcrumbs
• 1 cup shredded cheddar cheese

Directions: Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of water to a boil. Cook noodles in a pot of boiling water according to package instructions. Drain and rinse under cold running water. Transfer to a large bowl. Add mushroom soup, tuna, onion, and peas to the noodles; stir until combined. Move the mixture into the prepared baking dish. Combine breadcrumbs and cheese in a medium bowl; sprinkle over the casserole. Bake until bubbly and lightly browned, 20 to 25 minutes. Recipe credit and inspiration can be found here.

#9: Butternut Squash Enchiladas

Ingredients (makes ~12 enchiladas):

• 3 cups butternut squash, cubed
• 1½  tablespoons olive oil, divided
• Kosher salt and black pepper, to taste
• ½ red onion, chopped
• 1 red pepper, stemmed, seeds removed and chopped
• 3 garlic cloves, minced
• ⅓ cup chopped cilantro
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• 15 ounces black beans, rinsed and drained
• 2 cups red enchilada sauce
• 12 corn tortillas
• 2 cups Monterey Jack or cheddar cheese, shredded
• Garnishes: avocado, jalapeno slices, cilantro, queso fresco

Directions: Preheat the oven to 400°F. Place butternut squash cubes on a large baking sheet and coat with ½ tablespoon of olive oil + salt and pepper. Roast for 20 to 30 minutes or until tender. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onion and red pepper and cook until tender, about 5 minutes, stirring occasionally. Add garlic and cook for another minute. Stir in cilantro, cumin, chili powder, smoked paprika, and season with salt and pepper. Stir in black beans and roasted butternut squash. Spray a 9×13-inch baking dish with cooking spray. Spread about ¼ cup of the enchilada sauce onto the bottom of the greased baking dish. Wrap the tortillas in damp paper towels and microwave on high for 30 seconds and then flip and heat for 30 more seconds. Spoon about ¼ cup of the filling in the center of a tortilla. Add a tablespoon of enchilada sauce and a sprinkle of the shredded cheese. Roll each tortilla and place seam side down into the baking dish. Repeat until the filling is gone. Pour the remaining sauce over the top of the filled enchiladas and then sprinkle with remaining shredded cheese (about 1 cup).  Bake for about 25 to 30 minutes. Remove the pan from the oven and allow the enchiladas to cool for 5 minutes. Garnish with cilantro, avocado, jalapeno slices, and queso fresco, if desired. Serve warm. Recipe credit and inspiration can be found here.

#10: Instant Pot Orange Chicken and Cauliflower with OJ Sauce

Ingredients (serves 4): 

• ¾ cup orange juice
• ¼  cup low-sodium tamari
• 2 tablespoons maple syrup
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon sriracha
• 2 teaspoons extra virgin olive oil
• 2 teaspoons sesame oil
• 1 ½ lbs  chicken breast cut into bite-size pieces
• Pinch each of salt and pepper
• 1 head cauliflower cut into large florets
• 1 tablespoon cornstarch
• 1 tablespoon water

Garnish:

• Green onion thinly sliced
• White and black sesame seeds
• 3 tablespoon pomegranate arils
• 3 tablespoons toasted coconut chips

Directions: In a small bowl whisk orange juice, tamari, garlic, ginger, maple, and sriracha and set aside. Turn your Instant Pot to SAUTE and add sesame oil and olive oil.  Season chicken with salt and pepper, and brown for 3 minutes. Turn the pot off.  Add sauce, close the lid, and push MANUAL. Set a timer for 4 minutes. Set the vent to closed and cook. When the timer goes off, vent, open, and add the cauliflower. Push MANUAL and set the timer for 1 minute. Allow venting then open and remove the chicken and cauliflower to a bowl. Set the pot to SAUTE. Mix the cornstarch and water in a small bowl and add to the pot.  Stir well and let sauté for about 5 minutes or until sauce thickens to your liking. Toss the chicken and cauliflower in the OJ sauce. Serve on top of rice garnished with green onions, sesame seeds, pomegranate arils, and coconut chips. Recipe credit and inspiration can be found here.

#11: Salsa Verde & White Bean Casserole

Ingredients:

• 1 ¾ cups low-sodium vegetable broth (homemade or store-bought)
• 1 cup salsa verde (homemade or store-bought)
• 8 ounces canned green chilis
• 1 cup fresh (or thawed frozen) corn
• 1 can jackfruit in brine, rinsed well, and shredded
• ½ small red onion, diced
• 2 cans canned white beans, drained and rinsed; about 2 ¾ cups
• 1 cup uncooked white rice
• Optional toppings: cilantro, dairy-free cheese, sliced jalapeños

Directions: Preheat the oven to 375°F. Mix the vegetable broth, and salsa verde in a medium pot and bring to a boil over high heat. Meanwhile, spread the beans, jackfruit, corn, red onion, and green chiles across a 9×13″ pan or casserole dish, using a spatula to mix well. Sprinkle the uncooked rice on top. Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 45 minutes. Remove from the oven and top with fresh cilantro, red onion, jalapeño, and/or cheese (or serve as desired). Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month. Recipe credit and inspiration can be found here.

#12: Instant Pot Turkey Chili

Ingredients:

• Yellow onion
• 1 can tomatoes, diced
• 1 can kidney beans, rinsed
• 1 can black beans, rinsed
• 1 pound ground turkey
• 1 cup quinoa
• ½ cup cilantro, chopped
• 1 ½ cup water
• 1 tablespoon ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 teaspoon ground cayenne pepper
• ⅓ cup avocado oil

Directions: Turn on your Instant Pot to the sauté setting. Finely chop the onion. Heat avocado oil in the instant pot and then add chopped onion. Cook until onions are translucent. Add ground turkey to the instant pot and brown. Once the ground turkey has browned you can add the canned tomatoes, quinoa, and water. Mix in the ketchup, mustard, cumin, garlic, cayenne pepper, and black pepper. Add the rinsed kidney and black beans. Cover the instant pot with the lid and seal the vent and lid. Press the Chili/Bean setting for 15 minutes. The instant pot should beep after 15 minutes. At this point, you should release the vent carefully. Once the pressure and steam have been released you can open the lid and add the chopped cilantro. Top with shredded cheese and enjoy! Recipe credit and inspiration can be found here.

#13: Spiced Salmon Burgers

Ingredients:

• 2, 4-6 ounce skinless salmon fillets
• 3 cloves garlic, peeled, largely chopped
• 1 large egg
• ½ cup panko breadcrumbs
• 1 tablespoon soy sauce, low sodium preferred
• 2 scallions, sliced
• 2 teaspoons ground harissa spice
• ¼ cup fresh parsley leaves and stems chopped

Directions: In a large food processor, pulse together all ingredients except the parsley and scallions. Mix until all ingredients are thoroughly combined and the salmon achieves a pureed texture. Transfer the salmon burger mix into a large bowl and stir in the scallions and parsley to combine. Working with clean hands, form the burger mix into patties about 2″ wide and 1″ thick. Adjust the size based on your liking. Place on a clean plate. Whether using a grill or grill pan, cook the burgers on medium-hot heat for 3-4 minutes on each side. The internal temperature should reach at least 145°F. Recipe credit and inspiration can be found here.

#14: Sheet Pan Chicken & Veggies

Ingredients

• 8 cups chopped frozen vegetables
• 2 pounds fingerling potatoes, halved
• 2 pounds chicken breast, cubed
• ¼ cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon dried rosemary
• ½ teaspoon salt
• 1 teaspoon pepper

Directions: Preheat the oven to 450°F (232°C). Line a sheet pan with parchment paper. Place chicken, potatoes, and vegetables in the pan. Top with olive oil, spices, and salt. Toss to combine. Bake for 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C). 

#15: Shrimp and Broccoli Stir-Fry

Ingredients (serves 2):

• ½ pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 tablespoon sesame oil
• 2 tablespoons honey
• 1½ tablespoons reduced-sodium soy sauce
• ½ teaspoon ginger, minced
• 1 clove of garlic, minced
• 1 cup broccoli, steamed
• 2 cups rice

Directions: To marinate your shrimp, combine olive oil, honey, soy sauce, ginger, and garlic in a bowl with shrimp. Let sit for 60 minutes. In a large skillet, heat sesame oil over high heat. Add the marinated shrimp until fully cooked. Reduce heat and add steamed broccoli. Stir together until all ingredients are well combined. Serve on a bed of rice. Garnish with sesame seeds and chopped scallions.

#16: Chicken Sweet Potato Curry (Instant Pot)

Ingredients:

• 2 teaspoons olive oil
• ½ medium yellow onion, diced
• 3 garlic cloves, minced
• 1½ pounds chicken breast, cubed
• 1 medium-large sweet potato, cubed (~2 cups)
• 1 red bell pepper, sliced or diced
• ⅔ cup chicken broth
• 3–4 tablespoons curry powder
• 1½ teaspoons ground cumin
• 1 teaspoon ground turmeric
• ¼ teaspoon cayenne pepper
• 1/2 teaspoon sea salt, more to taste
• 1 can (14 oz.) full-fat coconut milk
• 2 cups frozen green beans
• Cashews, cilantro, lime wedges & cauliflower rice, or rice of choice for serving

Directions: Set your Instant Pot to the sauté setting. Add the ghee, onion, and garlic and saute until the onions are translucent. Then turn to high pressure. Add the chicken, sweet potatoes, red pepper, broth, curry, cumin, turmeric, cayenne, and sea salt. Seal the Instant Pot and set the time for 10 minutes. Once the time is up, release the pressure by switching from seal to vent. Once pressure is released, remove the lid and turn the Instant Pot to the sauté setting. Stir in the coconut milk and frozen green beans and let cook for an additional 2-3 minutes or until the green beans are heated through. Add additional curry powder and salt to taste. Serve over rice and top with cashews, lime wedges, and fresh cilantro. Recipe credit and inspiration can be found here.

#17: Loaded Veggie Gnocchi

Ingredients:

• 1 package of gnocchi
• 1 tablespoon olive oil
• 2 cloves fresh garlic, minced
• ¼ teaspoon of each crushed red pepper flakes, oregano, and basil
• 1 cup cherry tomatoes, diced
• 1 cup asparagus, chopped
• ½ cup mushrooms, chopped
• ½ cup peas, frozen or fresh
• ¾ cup half-and-half cream (can choose a richer alternative for a creamier taste)
• 1.5 cups fresh spinach, chopped (hold to add right at the end of cooking)
• Fresh ground pepper and salt to taste
• Optional: Italian parsley for garnish, parmesan cheese

Directions: Firstly bring a large pot of water to boil. Add a pinch of salt. Turn off until ready to cook the gnocchi. Note: Gnocchi usually takes about 8 minutes to cook (see package instructions). Heat a large saucepan to medium-low heat and add olive oil.  Add garlic, red pepper flakes, oregano, and basil. Cook for 1 minute. It’s important to be careful not to burn the garlic. Next, add cherry tomatoes to garlic; raise heat to medium heat to cook until tomatoes are softened, about 3-4 minutes. Add asparagus, mushrooms, and green peas and cook until softened. If the pan becomes dry add a little more oil. Stir cream in with veggies. Toss until veggies are coated. Add spinach to the veggie cream sauce. Simmer the sauce for about 5 minutes on medium-low heat. Add fresh ground pepper and salt to taste. Finally, drain gnocchi and add to tomato cream sauce. Be sure to garnish with some parmesan cheese, parsley, and fresh ground pepper. Recipe credit and inspiration can be found here.

#18: Lentil-Stuffed Zucchini Boats

Ingredients:

• 1 large zucchini squash
• ½ pound meat or tofu, ground
• ½ cup onion, chopped
• ½ cup mushrooms, sliced 
• 1 garlic clove, minced
• ½ teaspoon dried basil 
• ½ teaspoon dried oregano
• ¼ teaspoon salt, and pepper
• 1 tablespoon extra-virgin olive oil
• 1 can diced tomatoes, drained 
• 1 cup mozzarella, shredded

Directions: Cut zucchini lengthwise; scoop out seeds. Place zucchini halves cut side down, in a baking dish. Fill the pan with hot water to a depth of ½ inch. Bake, uncovered, at 375°F (191°C) for 30-40 minutes or until tender. When cool, scoop out the zucchini and set it aside. In a skillet, cook your meat (or tofu) and onion over medium heat. Add mushrooms, garlic, basil, oregano, salt, and pepper; cook and stir for 2 minutes. Mix in tomatoes & extra virgin olive oil; cook and stir for 2 min. Stir in zucchini. Cook, uncovered until liquid has evaporated, about 10 minutes. Fill zucchini shells; place in a shallow baking dish. Bake, uncovered, at 350°F (177°C)for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

#19: Pasta Salad with Chicken and Veggies

Ingredients: 

• 1, 15-ounce can of garbanzo beans, drained and rinsed
• 1, 6-ounce can of chicken breast packed in water, drained, and rinsed
• ½ cup vinaigrette salad dressing
• 2 cups uncooked whole-wheat pasta
• 1, 10-ounce bag of frozen mixed vegetables

Directions: Cook pasta according to package instructions. About a minute before the pasta is complete, add in the frozen mixed vegetables. Once vegetables are tender, drain. While pasta and vegetables are cooking, gently mix the rinsed and drained beans, chicken, and salad dressing in a large bowl until combined. Add the pasta and vegetables to the bowl and mix with the beans, chicken, and salad dressing.

#20: Veggie Quinoa Stir-Fry

Ingredients:

• 1 block medium-firm tofu
• ½ cup carrots, shredded
• ½ a bell pepper, diced
• 1 cup edamame (fresh or frozen)
• 1 cup snap peas (fresh or frozen)
• 1 cup bok choy, chopped
• 1 tablespoon toasted sesame oil
• 1 tablespoon oil
• 2 tablespoons reduced-sodium soy sauce
• 3 cloves garlic, minced
• A pinch of salt (add more to taste)
• A pinch of red pepper flakes (add more to taste)
• 3 cups quinoa, cooked

Directions:

In a bowl, portion tofu into bite-size pieces. Then, mix in your veggies. Heat oil in a large skillet over medium-high heat. Once warm, add in the minced garlic until aromatic. Then, add your tofu and veggie mixture. Stir occasionally, and cook until vegetables have softened and tofu is lightly browned (about 8 minutes). Sprinkle a pinch of salt or more to taste. Set aside. Now, prepare your rice or quinoa as per the package instructions. Once fully cooked, add sesame oil and begin cooking over medium-high heat. Do not let your rice or quinoa sit as this can cause burning. Within 2-3 minutes, add your vegetables and drizzle your soy sauce. Stir until well combined and season to taste.