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3. 15-Minute Sesame Soba Noodles
Soba noodles are made from buckwheat flour and contain 6 grams of protein per serving. This recipe ups amps that up even more by adding a hardboiled egg on top. Recipe here.
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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.
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6. Sheet Pan Nachos with Black Beans + Fried Eggs
This recipe tells you to add pork sausage — but you can leave it out and still be left with a ton of flavor. 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.
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8. Soba Noodle Stir-Fry
Just one cup of edamame will add a whopping 17 grams of protein — and the soba noodles kick that up even more. Recipe here.
9. Slow Cooker Sloppy Joes
This version is made with slow-cooked lentils and swaps buns for spaghetti squash. Recipe here.
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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.
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13. Crock-Pot Low-Carb Lasagna
This gluten-free version swaps pasta noodles for eggplant and zucchini zoodles, and gets its protein from three types of cheeses. Recipe here.
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14. Vegan Buddha Bowl with Avocado
Tossed with a DIY sauce of red pepper + lemon + paprika + cilantro. Recipe here.
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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.
