It is officially that time of year when we swing the pendulum in the other direction from a holiday season spent eating comfort food and try to start the new year fresh. Regardless of whether you want to get back in shape — whatever that looks like for you — or try out a new diet with some friends, there is one thing on which medical, nutritional and fitness experts all agree: Eat lots of vegetables.
That doesn’t mean you have to go vegan or even vegetarian. It doesn’t mean there’s no more pasta, bread or rice. It doesn’t have to mean being doomed to days of carrot and celery sticks and dinners of steamed everything else. Really.
There are countless easy, delicious ways to eat more vegetables (because I know you already eat some). Start with weeknight dinners and make seasonal produce the star of the plate. Cauliflower and kimchi ‘fried rice’, Nani’s tortino di fagiolini (sort of like a green bean quiche), chili oil-roasted beets with feta, almonds and mint, vegan lentil and fennel salad and even a vegan Tommy’s-style chili burger all fit the bill. Leftovers become ready-made lunches and you are on your way.
To that end, here are 35 of our top vegetable-forward weeknight dinner suggestions to start you on your journey.
République Date Butter Roasted Sweet Potatoes
Vegan Jackfruit Carnitas Tacos
Paella with artichokes and mushrooms
Broccoli salad with roasted peppers and cashews
Tsukune-Style Brussels Sprouts
Tacos 1986 Tacos al Hongo
Sauteed Collard Greens
Spaghetti and 'Meat' Balls
Seared Eggplant with Spicy Glazed Peanuts
Chile Oil-Roasted Beets With Feta, Almonds and Mint
Roasted rainbow cauliflower tacos
Sizzling Ginger Scallion Sauce with Pan-seared Tofu
Vegan Chilaquiles
Umami-Roasted Vegetables
Roasted Mushroom Stroganoff
Impossible Burger With Spicy Special Sauce
Garlic Fries
Vegan Tommy’s-Style Chili Burger
Mustard green salad
Slow-Roasted Winter Vegetables
Palak Paneer Shakshuka
Vegan Lentil and Fennel Salad
Fava Bean Scampi
Oaxacan String Cheese Tacos
Hasiba’s Honeyed Marinated Eggplant
Sicilian tuna salad from Scopa Italian Roots
Rice bowl with cauliflower, zucchini and eggplant
The Village Idiot's beans and bitter greens
Stir-fried zucchini noodles with greens, cabbage and shrimp
Vegetarian Hunan-style tofu
Shakshouka
Nani's tortino di fagiolini
Pan-Seared Brussels Sprouts With Chile-Maple Glaze
Cauliflower and kimchi 'fried rice'
