Spinat is a great folate source, a crucial nutrient that is particularly important for those who are pregnant or breastfeeding. However, if you don’t want to dig into a green salad every day, these delicious recipes are the fata-rich lunch or dinner you are looking for. With 116 milligrams or more folic acid (about 30% of your daily needs) per serving, these meals have more nutrients than a standard 2-cup portion of spinach. Try our roasted potato catziki bowls for a hearty dinner or our 5-ingredient avocado & chickpea salad for lunch that is easy to see.
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Roasted potato -zatziki shells
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Requisite -Stylist Christina Daley
Our roasted potato-zatziki shells are the perfect plant-based dinner with light, fresh and creamy aromas in every bite. Crispy, golden roasted potatoes are the heart, accompanied by a spicy, herbal-packed tzatziki sauce at the base. These shells load with fresh vegetables such as cucumbers, cherry tomatoes and red onions with one side of chickpeas for additional fiber and protein on a vegetable basis.
Crispy sheet metal-black bean tacos
Photographer: Morgan Hunt Glaze, food stylist: Julian Hensarling, Requisite -Stylist: Abby Armstrong
These sheet metal-pan-crispy black bean tacos are the best way to spice up your dinner with brave flavors and satisfactory crunch. These tacos are packed with seasoned black beans and melting cheese and served with a creamy chipotle crema, which means that they are a driving-free food that will love the whole family!
5-content agent avocado & chickpea salad
Photographer: Jake Sternquist, Food Stylist: Sammy Mila, Requisite -Stylist: Gabriel Greco.
This avocado-and-chickpea salad is a fresh, aromatic dish that comes together in a few minutes. With just five ingredients, it’s as simple as it is satisfactory. The creamy avocado fits perfectly with hearty chickpeas for a vegetable basis. Without cooking and minimal preparation, it is a perfect fast lunch or dinner.
Get your green quiche
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Requisite -Stylist: Josh Hoggle
This loaded vegetable quiche grabs the green and skipped the crust so that it easily pulls together and keeps all hearty aromas of a traditional quiche. We love earthy and tender collard green in this quiche, but they can easily exchange them for another stable green like kale or Swiss due to a lack.
Creamy plague beans
Photographer: Morgan Hunt Glaze, food stylist: Julian Hensarling, Requisite -Stylist: Abby Armstrong
These creamy plague beans come together in just 30 minutes. The sauce clings to delicate white beans, and whatever left is perfect to lift with a warm, crispy baguette. Serve the beans for a more hearty food via whole grain pasta and let the sauce cover every bite.
High protein-pasta salad
Photographer: Robby Lozano, Food Stylist: Julian Hensarling, Requisite -Stylist: Josh Hoggle
This protein-rich pasta salad is a satisfactory dish packed with protein on a plant-based basis of chickpea pasta and chickpeas, with an additional thrust of fresh mozzarella cheese pearls. This salad is thrown with fresh vegetables and seasoned with Zingy Za’atar spice and is perfect for preparing meals, a quick lunch or a satisfactory dinner.
Load with chickpeas filled with chickpeas filled with sweet potatoes
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Requisite -Stylist: Claire Spollen
These loaded sweet potatoes with chickpeas are a hearty and nutritious dinner that combines the natural candy of roasted sweet potatoes with the satisfactory crunch of crispy chickpeas. The chickpeas that are cooked on the stove and perfectly seasoned give a thrust from a fiber and herbal basis, which means that this dish is both filling and aromatic.
Roasted vegetables with Halloumi & chickpeas
Photographer: Morgan Hunt Glaze, Requisite -Stylist: Claire Spollen, food stylist: Chelsea carpenter
This sheet-pan-Holleum, chickpea and vegetable and vegetable recipe is perfect for dinner a week with a simple clearance. Chickpeas and Halloumi provide protein so that this dish is filled and satisfying. The roast of everything on the same sheet metal pan creates crispy, caramelized snacks, which merge beautifully with the creamy yogurt underneath.
No-Cook Black Bean Taco Bowls
Photographer: Jacob Fox, Food Stylist: Sammy Mila, Requisite -Stylist: Joseph Wanek.
These black bean-taco shells with lime crema are a refreshing meal without a cook that is perfect for busy days. They have hearty black beans, vegetables and savory coverings over crispy cabbage and salad. The lime crema adds a spicy, creamy finish that bring all the flavors together. Enjoy these effortless shells with the suggested coverings below or adapt them with your own favorites.
Marriage me lenses
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Requisite -Stylist: Claire Spollen
This recipe for Marry Me Lentils is a wall on the classic marry me chicken with delicate lenses, which are cooked in a creamy, sun-dried tomato and garlic sauce. Filled with protein and fiber, this dish offers a rich, soothing texture with lentils instead of chicken. We love to inject the sauce with roasted whole grain bread, but we can also combine it with brown rice, quinoa or full wheat pasta.
Fajita-filled Portobello mushrooms
Photographer: Morgan Hunt Glaze, Requisite -Stylist: Claire Spollen, food stylist: Chelsea carpenter
These Portobello mushrooms filled by the Fajita are the mash-up that you have been waiting for! This aromatic vegetarian dish fills roasted Portobello mushroom caps with vegetables in fajita style and black beans and gives them a thrust made of fiber and protein. All with melted cheese and yogurt in Greek style for a satisfactory dinner.
Protein noodles with peas
Photographer: Morgan Hunt Glaze, Requisite -Stylist: Claire Spollen, food stylist: Chelsea carpenter
This stew pasta with peas is packed with herbal protein and a healthy dose of fiber. The chickpea noodles are cooked with lively green peas and thrown with fragrant basil and a rich pesto sauce for fresh taste in every bite. Nusfty Toasted Pine Nixs offer the perfect crunch and give depth and texture.
Teriyaki chicken salad
Photographer: Robby Lozano; Food stylist: Julian Hensarling; Prop stylist: Christina Daley.
This teriyaki chicken salad is a delicious mixture of delicate, glazed chicken legs and crispy cut vegetables, all of which are thrown in a tasteful teriyaki dressing. For an additional layer of texture and taste, you can add some crispy fried onions or shallots that offer a satisfactory crunch and a hint of sweetness. Regardless of whether you just keep it or add the additional crunch, this salad is a versatile and satisfactory dish that will certainly be a favorite.
Chickpeas grain crops with feta & tomatoes
Photographer: Jake Sternquist, Food Stylist: Shannon GoForth, Requisite -Stylist: Breanna Ghazali.
This chickpea farro cereal bowl is a hearty dish that is packed with protein based on plant, fiber and tons of fresh taste. Farro, a whole grain with a nutty taste and tough texture, forms the base and fits perfectly with delicate chickpeas and vegetables. If you don’t have farro on hand, you can easily exchange in quinoa, brown rice or barley.
Protein black bean salad
Photographer: Brittney Cotrell, Food Stylist: Julia Levy, Requisite -Stylist: Abby Armstrong.
Black beans are the focus of this protein salad. As the main source of protein on a plant -based protein, they make the salad satisfactory, whereby their creamy texture fits sweet potatoes, crispy vegetables and a citrus dressing perfectly. It is a simple, filling option for lunch or dinner, especially for those who want to add more vegetable protein to their diet.
Baked feta, tomato and white bean pan
Photographer: Brittney Cotrell, Food Stylist: Marianne Williams, Requisite -Stylist: Josh Hoggle
This baked feta, tomato and white bean pan is the perfect dish to draw with your favorite toast full grain bread. Juicy Cherry tomatoes burst when they roast and mix with creamy white beans to create an aromatic basis. Clobic feta cheese pieces are embedded in the pan and baked until warm and soft. The result is a hearty, creamy mix with spicy feta bites in every bite.
Broccoli bean beans
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Requisite -Stylist: Hannah Greenwood.
These broccoli bean beans are a cozy dish that reminds them of the broccoli-complaint soup, but in a comfortable pan. Delicate butter beans give creaminess and protein on a vegetable basis, which means that the dish fills enough for a main course. Broccoli flowers bring color while sharp cheddar cheese interferes for this classic taste. Everything comes together in a pan and creates a thick texture that is perfect for turmoil with crispy bread.
Chicken & sweet potato Enchilada pan
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Requisite -Stylist: Hannah Greenwood
These sweet potato potato-enchilada pan is a hearty one-Pan meal that is perfect for busy week. Delicate pieces sweet potato and crushed chicken combine with Enchilada sauce bought in the store for a tasteful shortcut. Corn tortilla wedges are stirred in order to use the sauce and to give the court a soothing, casserole structure.
Spaghetti squash caprese
Photographer: Morgan Hunt Ward, Requisite -Stylist: Pheobe Hausser, Food Stylist: Jennifer Wendorf.
This Spaghetti -Kürbis -Caprese is an entertaining turn on the classic Italian salad, which combines traditional ingredients of Caprese salads with delicate strands of roasted spaghetti cubes. The pumpkin is thrown with juicy plum tomatoes, creamy mozzarella, fragrant fresh basil and large northern beans for a thrust of protein on a vegetable basis. A drizzle made of balsamic glaze connects the dish with a sweet and dance finish.
Taco-filled zucchini
These filled zucchini boats are filled with all of their favorite stagaco ingredients such as seasoned meat, cheese and avocado. They are perfect for a low -carbohydrate alternative in the Taco Night or for a great child -friendly way of sneaking more vegetables.
