Print Recipe
01
Need some midday meal inspiration that will keep you energized until dinner? As cookbook authors and recipe experts, we love finding protein-rich lunch recipes to combat that afternoon slump while delighting your taste buds.
Alex and I have created this list of favorite high protein lunch ideas that will keep you full until dinner, from hearty grain bowls to satisfying wraps, fresh salads, and creative sandwiches! We’ve also referenced some eye-opening nutritional guidance from the Mayo Clinic regarding optimal protein consumption.
What is a high protein lunch?
According to Mayo Clinic research, the ideal protein intake is 15–30 grams of protein at each meal. Interestingly, more is not better. Studies show eating more than 40 grams in one sitting is no more beneficial than consuming 15-30 grams in a meal. It’s about quality and timing, not just quantity!
Research suggests that most adults require approximately 60 grams of total daily protein, with that number increasing to 70-90 grams for those over age 40. Your midday meal should ideally deliver about 15-30 grams of this daily requirement, providing sustained energy when you need it most during the busy afternoon hours.
What are the healthiest protein sources?
The nutrition experts at Mayo Clinic emphasize that whole food proteins are preferred over powders and supplements every time. For optimal health benefits, focus on incorporating these excellent protein sources into your midday meals:
- Seafood varieties like salmon, tuna, and shrimp
- Lean poultry options, particularly skinless chicken and turkey breast
- Plant-based proteins including lentils, chickpeas, and black beans
- Low fat dairy products such as cottage cheese, Greek yogurt, and moderate amounts of cheese
- Nutrient-dense nuts and seeds like almonds, walnuts, hemp seeds, and chia seeds
Our top high protein lunch ideas
Mediterranean Tuna Salad
A Mediterranean twist on tuna salad with olives, capers, and fresh herbs. This flavorful version pairs wonderfully with whole grain pita or as a topping for a green salad.
35 g protein per serving
Pan Fried Tofu
Crispy on the outside, tender on the inside tofu that's seasoned to perfection. Pairs beautifully with rice and vegetables for a complete plant-based protein lunch.
17 g protein per serving
Salmon Salad
A fresh and filling salad featuring flaked salmon as the star protein. Perfect for meal prep and stays delicious for days in the refrigerator.
19 g protein per serving
Cottage Cheese Toast
Need a 5 minute high protein lunch? Cottage cheese on toast is an easy lunch idea or snack using this high protein cheese!
15 g protein per serving
Easy Tuna Wrap
A tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for high protein lunchtime inspiration.
23 g protein per serving
Salmon Sandwich with Dill Sauce
This salmon sandwich recipe is bursting with flavor! Top the savory fish with feta crumbles and creamy dill sauce. Variation: try a Smoked Salmon Sandwich
35 g protein per serving
Vegan Meatballs
Plant-based protein balls that are perfect for meal prep and incredibly versatile. These satisfying meatballs can be paired with pasta, stuffed in a sandwich, or served with a dipping sauce.
17 g per serving
Chicken Caesar Salad
This chicken Caesar salad recipe is a total winner for a high protein lunch! We’ll show you how to create this classic salad at home, complete with a creamy Caesar dressing, homemade croutons, and juicy pan seared chicken.
33 g protein per serving
Red Lentil Curry
This delicious red lentil curry is packed with flavor and plant based protein, topped with a sparkling cilantro chutney that makes it shine! Serve with rice as a hearty vegan dinner.
15 g protein per serving
Egg Salad Sandwich
This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor.
20 g protein per serving
Cottage Cheese Bowls
These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon and a hint of honey.
21 g protein per serving
Avocado Tuna Salad
Creamy avocado replaces most of the mayo in this modern twist on tuna salad. The heart-healthy fats from the avocado complement the lean protein of the tuna perfectly.
22 g protein per serving
Lentil Sloppy Joes
These vegan lentil sloppy joes are deliciously filling plant-based dinner made with lentils, tomatoes, and seasonings! The tangy flavor makes them a crowd-pleaser, and they’re a huge hit at our house. Serve on a bun with pickles for the true sloppy joe experience.
15 g protein per serving
Shrimp Salad
Tender, succulent shrimp tossed in a light dressing with crunchy vegetables. This elegant salad provides lean protein that's perfect for a refreshing yet satisfying lunch.
26 g per serving
Easy Rice Bowl
This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce.
20 g per serving
Tarragon Chicken Salad
This tarragon chicken salad recipe is perfect for a high protein lunch. Savory chicken, crisp veggies, and a creamy dressing with the herbaceous pop of tarragon make a uniquely delicious sandwich or spread. It’s a family favorite over here!
28 g protein per serving
Tofu Broccoli Stir Fry
This tofu broccoli stir fry comes to the dinnertime rescue! Broccoli florets and tofu cubes are tossed in a tangy, savory sauce for a vegetarian and vegan dinner everyone will love. Even better, it’s ready in just 30 minutes.
17 g protein per serving
Avocado Egg Salad
This creamy avocado egg salad is packed with healthy fats and fresh flavor! It’s the perfect lunch idea or protein-packed snack that’s ready in minutes.
14 g protein per serving
Sweet Potato Lentil Soup
This sweet potato lentil soup is cozy and creamy: a delicious mix of aromatic vegetables with a hint of savory spices. It’s a healthy vegan soup that’s also budget friendly—great as a dinner idea with crusty bread or a simple make ahead lunch.
16 g protein per serving
Salmon Cakes
Salmon patties, aka salmon cakes -- make the best high protein lunch! Using canned salmon makes them fast and easy. Serve with tartar dipping sauce.
30 g protein per serving (2 patties)
High Protein Lunch Ideas: Mediterranean Tuna Salad
Keep your day going with these high protein lunch ideas made from healthy whole food protein sources! From fresh salads to hearty sandwiches, these recipes will keep you satisfied all afternoon long. This Mediterranean tuna salad takes just minutes to put together for a flavorful high protein lunch.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 large, or 4 sandwiches
- Category: Lunch
- Method: No Cook
- Cuisine: Seafood
- Diet: Gluten Free
Ingredients
- 1 red bell pepper, finely diced
- 1 small shallot, minced
- 1 cup chopped English cucumber (or standard cucumber, peeled)
- 2 5-ounce cans white meat tuna
- 3 tablespoons capers, drained
- 2 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- 2 tablespoons feta cheese crumbles (optional)
Instructions
- Prep the red pepper, shallot and English cucumber as noted above.
- Drain the tuna and place it in a medium bowl: mash it lightly with a fork. Add the chopped vegetables, capers, white wine vinegar, olive oil, Dijon mustard, feta (if using) and kosher salt and stir to combine. Taste and add more salt if desired. Stores up to 3 days refrigerated.
Here’s an easy healthy soup recipe that tastes so flavorful you’d think it’s been simmering all day: our vegetarian tortilla soup! It’s ready in just over 30 minutes and bursting with flavor: corn, black beans and tomatoes float in a zingy broth flavored with smoky adobo sauce.
Top it off with crunchy tortilla strips and it’s a crowd pleaser the entire family will love! It’s a great healthy and easy weeknight dinner and one of our very favorite Mexican-style dinner ideas.
Secret ingredients for maximum flavor
This vegetarian tortilla soup tastes like it’s been simmering all day: but it takes just about 30 minutes! Here are a few of the ingredients that make the flavor taste developed in such a quick cooking time:
- Adobo sauce from a can of chipotle peppers: Using only a tablespoon of the adobo sauce gives this tortilla soup big flavor without making it overly spicy! It’s got a smoky undertone that’s ideal for flavoring Mexican recipes: you can find it canned near the Mexican ingredients in your local grocery. All you need from the can is a bit of the sauce (not the hot peppers!). Typically, we freeze the remainder of the can for later use.
- Fire roasted tomatoes: Canned fire roasted tomatoes are key to a developed flavor in tomato-based sauces and soups. Taste them out of the can and their flavor is sweet, not bitter like most tomatoes! These tomatoes are roasted over an open flame before canning. You can find them near the canned tomatoes and they’re available from several different brands.
Garnishes for vegetarian tortilla soup
What sends this vegetarian tortilla soup over the top is the garnishes! It’s key to have some crunchy, fresh elements to contrast the soup. Here’s what we recommend:
- Homemade tortilla strips
- Sliced radishes
- Torn cilantro
- Lime wedges
- Other ideas: Pickled jalapenos, sour cream or Mexican crema, shredded cheese
Spice level: customize to your taste
This vegetarian tortilla soup is mild as written in the recipe below. We’ve tested it on friends and family with children, and everyone agrees: with 1 tablespoon adobo sauce, this soup is mild.
Want to add heat? Add more adobo sauce to taste to make a spicy tortilla soup. Try 2 to 3 tablespoons adobo sauce for a very spicy soup. You can also stir it into your bowl to taste, or simply garnish the soup with Mexican hot sauce (we like Cholula).
Frequently asked questions
Can I make this tortilla soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 4 days. Make the tortilla strips fresh before serving for the best crunch, but they also store
Is this soup freezer-friendly?
Yes! Freeze the soup (without garnishes) in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Make fresh tortilla strips when ready to serve.
Dietary notes
This vegetarian tortilla soup recipe is vegetarian, vegan, gluten-free, plant-based, and dairy-free.
Vegetarian Tortilla Soup
This easy vegetarian tortilla soup recipe comes together in just 30 minutes but tastes like it simmered all day! Packed with black beans, corn, and smoky adobo flavor, it’s topped with crispy tortilla strips for the perfect weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
For the tortilla strips
- 6 6-inch corn tortillas
- Olive oil
- Kosher salt
For the vegetarian tortilla soup
- 1 yellow onion
- 1 green bell pepper
- 4 medium garlic cloves
- 2 15-ounce cans black beans
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 28-ounce can crushed fire roasted tomatoes
- 15-ounce can corn (or 1 ½ cups frozen)
- 1 ½ tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce)
- 1 quart (4 cups) vegetable broth
- 1 teaspoon kosher salt, plus more for sprinkling
- 1 lime, cut into wedges for garnish
- 1 handful cilantro, for garnish
Instructions
- Preheat the oven to 375°F.
- Make the tortilla strips: Brush the tortillas lightly with olive oil on each side. Using a pizza cutter, slice them in half, then into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crispy and lightly browned.
- Make the soup: In a large pot or Dutch oven, heat 2 tablespoons olive oil and sauté the onion until translucent, about 5 minutes. Add the green pepper and the garlic and sauté for 2 minutes. Stir in the oregano and the cumin for 1 minute. Add the tomatoes, beans, corn, adobo sauce, broth, and kosher salt. Bring to a boil, then simmer for 10 minutes.
- Taste and add additional adobo sauce or kosher salt if desired.
- Serve: To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, torn cilantro leaves, and plenty of lime juice. (Add Mexican hot sauce if desired.)
Notes
Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
Vegetarian soup recipes you might enjoy
Love vegetarian soups? Here are a few more healthy soup recipes to add to your repertoire:
- Opt for Black Bean Soup
- Try Red Lentil Soup or White Bean Soup
- Mix up a post of Vegan Mushroom Soup or Tortellini Soup
When we’re not sure what to eat, often we come back to this idea: rice bowls! There’s nothing better than a lunch or dinnertime bowl full of goodness (in our opinion), and rice bowls present a concept that’s endlessly customizable.
Here we’re sharing 10 of our favorite rice bowl recipes, plus some tips for how to make your own “no recipe” bowls! We hope it can help to provide some needed inspiration for healthy lunch ideas or easy dinner ideas.
Tips for making rice bowl recipes
These rice bowl recipes are all easy: but several of them have multiple components to prep! Here are a few notes about how to make meal prep a breeze for these:
- Consider making the rice or sauce in advance. This saves precious time right before meal time. If you make the rice beforehand, reheat it by adding a splash of water then heating gently on the stovetop.
- Think about your protein. Most of these bowls are customizable to fit your dietary needs, so you can mix and match proteins. Some of our favorite proteins to add are pan seared chicken, sauteed shrimp, baked tofu, and canned chickpeas.
Our favorite rice bowl recipes
One of our favorite rice bowl recipe is these Mediterranean Rice Bowls: quick, easy, and packed with flavor! Featuring vibrant turmeric rice, spiced chickpeas, crunchy veggies, and a creamy tzatziki sauce, they're perfect for a satisfying lunch or dinner.
Tips and swaps: For vegan, use Tahini Sauce.
This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce.
Tips and swaps: For vegan, use Chipotle Sauce or this dairy free Cilantro Sauce. For more protein, add shredded chicken or Instant Pot shredded chicken.
This Greek chicken bowl recipe is an easy healthy meal ready in about 30 minutes! Enjoy flavorful turmeric rice, tender Greek chicken, crunchy veggies, and a creamy homemade tzatziki sauce for a satisfying weeknight dinner.
Tips and swaps: For vegetarian or vegan, use the chickpeas in the recipe and Tahini Sauce.
This salmon rice bowl recipe stars marinated salmon, fresh veggies, spicy mayo and crunchy bits of fried onion! It’s irresistible.
Tips and swaps: For vegan, scroll down to Tofu Bowls.
This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing.
Tips and swaps: For dairy free, use Chipotle Sauce or this dairy free Cilantro Sauce.
This tofu bowl with rice stars crispy tofu, fresh veggies, spicy mayo and crunchy bits of fried onion! A deliciously healthy vegan dinner to fill your day with plant-based goodness.
This burrito bowl recipe is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.
Tips and swaps: Tips and swaps: For vegan, use Chipotle Sauce or dairy free Cilantro Sauce. For added protein, add shredded chicken or Instant Pot shredded chicken. You can also add sliced Pan Seared Chicken Breast.
Do you love sushi but don’t want the hassle of making it at home? This vegan sushi bowl is a deconstructed sushi in a bowl, perfect for weeknight meals.
Tips and swaps: Top with Spicy Mayo.
This veggie power bowl makes an irresistibly healthy dinner or lunch! Serve roasted and fresh veggies with a whole grain and creamy sauce. Use one recipe coconut rice!
Tips and swaps: Add protein with Sauteed Shrimp or Baked Tofu.
Poke bowls are a classic Hawaiian recipe starring ahi tuna marinated in a flavorful poke sauce, rice, and lots of veggie topping ideas.
Tips and swaps: For vegan, make Vegan Poke Bowls.
Sauce ideas for rice bowls
Rice bowl sauces are the key to taking your bowl from good to amazing. Think of them as the finishing touch, the thing that ties all the flavors together. We love sauces that are creamy, tangy, spicy, or even a little sweet – it totally depends on the vibe of your bowl. Here are a few favorite sauces:
More rice bowl ideas
You can build a rice bowl idea around a specific type of rice! Here are a few ideas that you can build rice bowl recipes around:
Mediterranean Rice Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4
- Category: Main dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
For the chickpeas or chicken
- 15-ounce can chickpeas or 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)*
- Garlic powder, onion powder, dried oregano, cumin and dried dill
- Kosher salt and freshly ground black pepper
- Olive oil
For the bowl
- 1 cup long grain white rice
- ½ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- 1 English cucumber
- 1 handful cherry tomatoes, sliced in half
- Pickled Red Onions (made in advance) or ½ small red onion, thinly sliced
- 1 handful olives, pitted and sliced
- 1 handful feta cheese
- 1 ½ cups full-fat Greek yogurt
- 1 large garlic clove, minced
- ½ teaspoon dried dill
- ½ tablespoon red wine vinegar
- 1 ½ tablespoons olive oil
- Salt and pepper
Instructions
- Make the rice: Using a strainer, rinse the rice under cold water, then drain it completely. In a saucepan over high heat, bring 1 ¾ cups water to a boil. Add the rice, turmeric, garlic powder, and ¼ teaspoon salt. Stir once, and simmer 10 to 15 minutes. Return the rice to the pot (without the heat). Cover the pot and allow the rice to steam for 5 minutes. Uncover and fluff the rice with a fork. Taste and add a little more salt and a drizzle of olive oil if desired.
- Make the tzatziki: Meanwhile, grate ½ the cucumber using the small holes on a box grater (if using a standard cucumber, peel and seed it first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle it with ¼ teaspoon kosher salt, then place over a liquid measuring cup and allow to stand for at least 10 minutes. In a medium bowl, mix the yogurt, garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, dill, and freshly ground black pepper. Squeeze out more water from the cucumber before adding it to the dip. Stir in the grated cucumber. Depending on your yogurt consistency, you can stir back in the cucumber water (or regular water) until it comes to the desired consistency (some Greek yogurts are very thick!). Stores up to 1 week in the refrigerator.
- Cook the chickpeas (or chicken; See Notes): Drain and rinse the chickpeas. In a medium bowl, mix them ½ teaspoon each garlic powder, onion powder, and dried oregano, ¼ teaspoon each cumin and dried dill, and ¾ teaspoon kosher salt. Heat 1 tablespoon olive oil in a medium skillet. Add the chickpeas (carefully to avoid spitting) and cook for about 5 minutes, stirring often, until warmed through.
- Assemble the bowls: Slice the remaining half of the cucumber and slice the tomatoes in half. If using red onion instead of pickled onions, slice the onion. Add the rice to a bowl and top with the vegetables and chicken (or chickpeas), then sprinkle with olives and feta crumbles and add a dollop of tzatziki. Leftovers last up to 3 days refrigerated.
Notes
To cook the chicken: Butterfly the chicken (if not already in cutlets). Pat the chicken dry with a paper towel and sprinkle on both sides with the kosher salt (use 1 ¼ teaspoons if the chicken is closer to 1 ½ pounds). In a small bowl, mix the garlic powder, onion powder, oregano, cumin, dill, and a few grinds of black pepper, then sprinkle over the chicken. Add the olive oil to a large stainless steel or cast iron skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate. Rest 5 minutes before slicing.
As cookbook authors we’ve written countless rice bowl recipes, we’ve got a new favorite—these Greek chicken bowls! Alex and I designed this recipe to be easy enough to make on a weeknight: no marinading time or advanced prep needed. It’s ready in 30 minutes, so it’s great for those busy evenings when you just need an easy healthy dinner idea.
Since we’re experts in Mediterranean diet recipes, this one is right up our alley with tender Greek-marinated chicken, bright yellow turmeric rice, crisp vegetables, and a creamy tzatziki sauce that will have you licking the bowl clean. (At least, we were!) Plus, there’s a vegetarian swap below!
Why you’ll love this recipe
Alex and I are busy working parents so we’re suckers for fast recipes that don’t require a lot of thinking in advance. Many Greek chicken bowl recipes require waiting for chicken to marinade or preheating the oven. As a shortcut, we created this recipe with a spin on our pan seared chicken breast. Here’s why you’ll love this recipe:
- Quick and easy: This dinner is on the table in about 30 minutes – perfect for busy weeknights.
- Healthy and flavorful: Packed with lean protein and vibrant vegetables (ideal for the Mediterranean diet).
- Customizable: Easily swap out veggies, proteins, or add your favorite toppings.
- Meal prep friendly: Prepare the components ahead of time for easy grab-and-go lunches or dinners.
Featured reader comment
“Excellent excellent meal! Everything came together super quickly. This was a wonderful and filling meal. The rice made for a great base, and the chicken with the veggies, feta and tzatziki added lots of different textures and bursts of flavors. A definite repeat recipe!” -Tanvee
Tips for Greek chicken bowls
This Greek chicken bowls recipe is quick to put together. Here are a few things to note for prep:
- A food thermometer is helpful for pan searing chicken. This makes sure it’s perfectly cooked.
- Use red onion for quickest option. Or if you’d like, make Pickled Red Onions: we love to have them on hand in the fridge and they add a great pop of tangy flavor to the recipe. You can also whip them up and let them pickle while making the recipe, which doesn’t add much more time.
- Be careful with turmeric. This spice makes for a beautiful bright yellow color in the rice, but it does stain clothes! Take care when using it.
- The tzatziki is a must! The homemade tzatziki recipe is so delicious and adds a pop of flavor to every bite. If you’d like you can use purchased tzatziki.
Note for using Greek yogurt
Our homemade Tzatziki Sauce uses Greek yogurt as a creamy base. Each yogurt brand has a different consistency. If your tzatziki comes out too thick, add a little water to come to the correct consistency.
Variation on this Greek bowl
We know many people are cooking for families with multiple diets, so we love creating dinner ideas that work for many diets at once. Here’s how to make some easy swaps to customize these Greek rice bowls:
- Chickpeas instead of chicken: We’ve added a variation in the recipe below that uses the same spices with chickpeas.
- Dairy free sauce: Try this vegan tzatziki recipe or make it with tahini sauce (just as tasty!).
- Air fryer chicken: If you have an air fryer, cook the chicken in the air fryer instead with the same seasonings.
Storing leftovers and make ahead tips
Store leftovers of these Greek chicken bowls in separate containers for up to 3 days. This recipe is easy to meal prep: prepare the chicken and tzatziki up to 3 days in advance. Slice the veggies and assemble the bowls directly before serving.
Dietary notes
This recipe is gluten-free and a Mediterranean diet recipe. For vegetarian and vegan, see the notes above.
Frequently asked questions
Can I use different vegetables?
Of course! Feel free to customize your bowls with your favorite veggies. Some other great options include roasted sweet potatoes, zucchini, bell peppers, or even some leafy greens like spinach or lettuce.
I don’t have Greek yogurt. Can I use something else for the tzatziki?
While Greek yogurt is the traditional base for tzatziki, you could substitute with plain yogurt (regular or low-fat), but the texture might be slightly thinner. Make sure to strain the yogurt if it’s not Greek yogurt to remove excess liquid.
How do I prevent my cooked rice from becoming sticky?
Rinsing the rice before cooking helps remove excess starch, which can contribute to stickiness. Also, avoid lifting the lid too often while the rice is cooking, as this can release steam and affect the cooking process.
Can I freeze the cooked chicken?
Yes, you can freeze the cooked chicken. Let it cool completely before placing it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. The other components are not recommended for freezing.
Greek Chicken Bowls
This Greek chicken bowl recipe is an easy healthy meal ready in about 30 minutes! Enjoy flavorful turmeric rice, tender Greek chicken, crunchy veggies, and a creamy homemade tzatziki sauce for a satisfying weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Main dish
- Method: Stovetop
- Cuisine: Mediterranean diet
- Diet: Gluten Free
Ingredients
For the chicken (see Notes for vegan)
- 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible) OR 15-ounce can chickpeas
- 1 to 1 ¼ teaspoons kosher salt
- ½ teaspoon each garlic powder, onion powder, dried oregano
- ¼ teaspoon each cumin and dried dill
- Freshly ground black pepper
- 2 tablespoons olive oil
For the bowl
- 1 cup long grain white rice
- ½ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- 1 English cucumber
- 1 handful cherry tomatoes, sliced in half
- Pickled Red Onions (made in advance) or ½ small red onion, thinly sliced
- 1 handful olives, pitted and sliced
- 1 handful feta cheese
- 1 ½ cups full-fat Greek yogurt*
- 1 large garlic clove, minced
- ½ teaspoon dried dill
- ½ tablespoon red wine vinegar
- 1 ½ tablespoons olive oil
- Salt and pepper
Instructions
- Make the rice: Using a strainer, rinse the rice under cold water, then drain it completely. In a saucepan over high heat, bring 1 ¾ cups water to a boil. Add the rice, turmeric, garlic powder, and ¼ teaspoon salt. Stir once, and simmer 10 to 15 minutes. Return the rice to the pot (without the heat). Cover the pot and allow the rice to steam for 5 minutes. Uncover and fluff the rice with a fork. Taste and add a little more salt and a drizzle of olive oil if desired.
- Make the tzatziki: Meanwhile, grate ½ the cucumber using the small holes on a box grater (if using a standard cucumber, peel and seed it first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle it with ¼ teaspoon kosher salt, then place over a liquid measuring cup and allow to stand for at least 10 minutes. In a medium bowl, mix the yogurt, garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, dill, and freshly ground black pepper. Squeeze out more water from the cucumber before adding it to the dip. Stir in the grated cucumber. Depending on your yogurt consistency, you can stir back in the cucumber water (or regular water) until it comes to the desired consistency (some Greek yogurts are very thick!). Stores up to 1 week in the refrigerator.
- Cook the chicken*: If you buy the chicken as breasts that are not already butterflied or in cutlets, butterfly the chicken by placing your hand over the top of each chicken breast and using a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book. Unfold the breast like a book, then cut along the fold to separate the two halves. Pat the chicken dry with a paper towel and sprinkle on both sides with the kosher salt (use 1 ¼ teaspoons if the chicken is closer to 1 ½ pounds). In a small bowl, mix the garlic powder, onion powder, oregano, cumin, dill, and a few grinds of black pepper, then sprinkle over the chicken.
- Add the olive oil to a large stainless steel or cast iron skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate. Rest 5 minutes before slicing.
- Assemble the bowls: Slice the remaining half of the cucumber and slice the tomatoes in half. If using red onion instead of pickled onions, slice the onion. Add the rice to a bowl and top with the vegetables and chicken (or chickpeas), then sprinkle with olives and feta crumbles and add a dollop of tzatziki. Leftovers last up to 3 days refrigerated.
Notes
For the chickpeas variation (vegetarian and vegan): Drain and rinse the chickpeas. In a medium bowl, mix them ½ teaspoon each garlic powder, onion powder, and dried oregano, ¼ teaspoon each cumin and dried dill, and ¾ teaspoon kosher salt. Heat 1 tablespoon olive oil in a medium skillet. Add the chickpeas (carefully to avoid spitting) and cook for about 5 minutes, stirring often, until warmed through.
For a dairy free sauce, use this Tahini Sauce instead!
Meal prep tips: This recipe is easy to meal prep: prepare the chicken and tzatziki up to 3 days in advance. Slice the veggies and assemble the bowls directly before serving.
Air fryer: If you have an air fryer, you can air fry the chicken instead of pan searing.
Looking for fun and delicious meals built around plants? As cookbook authors with over a decade of experience creating vegetarian and vegan meals, we understand the challenge of finding exciting and flavorful plant-based meals.
We’ve spent years perfecting these recipes in our own kitchen, testing them out on our family (our toughest critics!). In this post, we’ve found all the dishes that consistently earn rave reviews. These favorite meatless meal ideas including both vegetarian recipes and vegan recipes, perfect for any night of the week!
Our top meatless meal ideas
This tasty falafel burger is easy and bursting with Mediterranean flavor! Smother in sauce for a satisfying meatless meal idea.
This broccoli mac and cheese irresistibly creamy and filled with this nutrient-dense veggie! Mix in your side dish in for an easy one-pot dinner.
These veggie nuggets are so delicious and made with a simple combination of vegetables, oats, and flavorful spices. They're a meatless recipe everyone loves (kids and adults!).
This delicious red lentil curry is packed with flavor and plant based protein, topped with a sparkling cilantro chutney that makes it shine! Serve with rice as a hearty meatless dinner.
This baked Eggplant Parmesan recipe (aka eggplant parmigiana) is classic Italian comfort food at its finest, with crispy eggplant rounds, savory marinara, and gooey cheese.
This falafel bowl makes a satisfying meal, full of bright Mediterranean flavors! Featuring homemade baked falafel and crunchy veggies, it’s a delicious healthy meatless meal idea for lunch or dinner.
Try lasagna roll ups for a fun twist on the classic dish! These individual portions are packed with cheesy goodness and make a perfect weeknight dinner. Plus, it’s a protein packed vegetarian meal!
This sweet potato lentil soup is cozy and creamy: a delicious mix of aromatic vegetables with a hint of savory spices. It’s a healthy vegan soup that’s also budget friendly—great as a dinner idea with crusty bread or a simple make ahead lunch.
This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce.
This pita pizza recipe makes a fast and easy meatless meal! Pita bread stands in as the crust of these personal pizzas.
Welcome to the tofu sandwich of your dreams! This incredible vegan sandwich stars crispy breaded tofu, tangy Russian dressing, and crunchy pickles that create a flavor explosion everyone will love.
Everyone loves this easy vegetarian fajitas recipe! This Tex Mex meatless dinner is full of big flavor and beautiful colorful veggies. As two cookbook authors, fajitas is something we know will always please a crowd, whether it’s served with tortillas or as fajita salad.
Need quick easy dinner ideas for tonight? These meatless 5-minute tacos actually deliver in minutes. Prepare to be amazed!
Here’s one of our favorite meal prep ideas: salad meal prep dinners! Prepare the greens mix, then mix and match toppings, proteins, and dressings to make different bowl meals.
This Moroccan chickpea stew is hearty and satisfying: packed with healthy vegetables and a cozy blend of spices!
This breaded tofu is a game-changer for fast and easy meatless meals! It comes out crispy on the outside and seasoned on the inside, and it comes together in a flash. This one is a huge hit in our house as a vegan dinner, or as a meatless protein to top salads and bowl meals.
This vegan meatballs recipe is easy to put together, full of protein, and packed with flavor! A perfect go-to plant based and meatless dinner.
This easy cauliflower stir fry is a healthy and easy dinner idea! It’s full of nutrients and covered in a punchy sauce.
This tofu bowl with rice stars crispy tofu, fresh veggies, spicy mayo and crunchy bits of fried onion! A deliciously healthy vegan dinner to fill your day with meatless goodness.
This sun dried tomato pasta is creamy, cozy, and a crowd-pleasing dinner idea! This recipe is simple to make with maximum wow-factor.
This vegetarian chili recipe is a family favorite everyone loves! It has the best flavor and is so easy to whip up.
This stuffed peppers recipe is a hit every time! The roasted bell peppers are filled to the brim with melty cheese and Italian flavor.
These crispy, crave-worthy vegan crab cakes are truly amazing! These patties will wow eaters of any diet. Serve them up with tartar sauce as a fun plant-based dinner or appetizer!
This vegetarian tortilla soup is so flavorful and easy to make! It’s full of zesty flavor, featuring black beans and adobo sauce.
These vegan lentil sloppy joes are deliciously filling plant-based dinner made with lentils, tomatoes, and seasonings! The tangy flavor makes them a crowd-pleaser, and they’re a huge hit at our house.
This eggplant lasagna recipe layers eggplant, homemade marinara, and a flavorful three-cheese filling! It’s a hearty meatless dinner recipe that pleases everyone.
Try this creamy vegan mac and cheese recipe, made with all whole foods! A luscious cashew sauce blankets tender noodles, creating cozy pasta comfort food that everyone will love.
This tofu broccoli stir fry comes to the dinnertime rescue! Broccoli florets and tofu cubes are tossed in a tangy, savory sauce for a meatless meal idea everyone will love.
This quesadilla recipe comes out crispy on the outside with perfectly melty cheese! Here are 3 few tricks for a next-level quesadilla, and loads of variations.
These cauliflower tacos with breaded cauliflower, refried beans, and creamy Yum Yum sauce are all about one thing—big flavor! It's one of our top fan favorite meatless meal ideas.
These sweet potato black bean enchiladas are a total crowd pleaser! This reader favorite meatless recipe is easy and full of flavor.
This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings, then brushed with a tangy glaze.
More meatless recipe resources
Here on A Couple Cooks, we’ve got thousands of meatless meal ideas! Here are some more recipe resources to browse:
- Try our top 50 Vegan Recipes, 50 Vegetarian Recipes, or 50 Plant Based Recipes
- Go for Vegetarian Breakfast Ideas or Vegan Breakfast Ideas
- Make Vegan Soup Recipes or Vegetarian Soup Recipes
- Try Vegetarian Appetizers or 25 Tasty Vegan Appetizers
- Opt for a meal plan with a 28 Day Vegetarian Meal Plan, 28 Day Vegan Meal Plan or 28 Day Plant Based Diet Meal Plan
Meatless Meal Ideas: Falafel Burger & More!
This tasty falafel burger is easy and bursting with Mediterranean flavor! Smother in sauce for a satisfying meatless meal idea. For more ideas, see the article above.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 burgers
- Category: Main Dish
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
For the falafel burgers (double to make leftovers*)
- 15-ounce can chickpeas (1 ½ cups cooked)
- 2 tablespoons sesame seeds
- 1 large carrot
- ½ red onion
- 3 garlic cloves
- ½ cup cilantro leaves and tender stems, loosely packed (or parsley)
- 6 tablespoons flour (or gluten-free flour)
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons grapeseed or vegetable oil (for frying)
For serving
- 4 buns
- Tomato
- Cucumber slices
- Red onion slices
- Lettuce
- Quick Cucumber Sauce, Dill Sauce, Tahini Sauce (vegan) or Cilantro Sauce (vegan)
Instructions
- Preheat the oven to 375°F.
- Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture, then place them in the bowl of a food processor. Add the sesame seeds, then process until a paste-like consistency is formed. (If you don’t have a food processor, use a potato masher or fork to mash them in a bowl until they’re mostly mashed.) Scrape the mixture into a bowl.
- Add the carrot, red onion, garlic, and cilantro to the bowl of the food processor; pulse until finely ground. (If you don’t have a food processor, use a large size grater to grate the onion and carrot, then finely grate the garlic and finely chop the cilantro.) Scrape the vegetables into the bowl with the chickpeas.
- Stir in the flour, cumin, coriander, kosher salt, and black pepper. Mix with a spoon until combined, then form 4 round patties and place them on a baking sheet.
- In a medium frying pan, heat ¼ cup oil over medium heat. Carefully add the patties to the pan. If you have one, top with a splatter screen. Fry for about 3 to 4 minutes until golden brown on one side. Flip and fry for another 3 to 4 minutes until golden brown, turning down the heat as necessary.
- Transfer the patties to a parchment lined baking sheet. Bake for 20 minutes until golden brown and baked through. Remove the patties from the oven and let them cool for at least 15 minutes to firm up.
- Meanwhile, make the falafel sauce. To serve, place on a bun with tomato, cucumber, red onion, and lettuce, and top with sauce. The burgers save well in the refrigerator for 1 week, so they’re great to make ahead and eat throughout the week. They also freeze well!
Notes
*It’s easy to make 8 and freeze the rest for eating later: they also save well refrigerated for up to 1 week. Just double everything!
Why make a baked sweet potato when you can make baked sweet potato slices? Baking a whole potato can take up to 1 hour, depending on the size. But we’ve found roasting the sweet potato rounds dramatically reduces the time to only 20 minutes!
These oven baked sweet potato slices are so simple to cut (much easier than dicing, in our opinion), and they come out perfectly seasoned. Alex and I make this so often as a side dish that we had to share—hope you love it as much as our family does!
Tips for baked sweet potato slices
Sometimes, the same old baked sweet potato can get a little…well, boring. That’s where these simple and delicious baked sweet potato slices come in! They’re a fantastic way to enjoy all the goodness of sweet potatoes in a fun format—perfect as an easy side dish for dinner, a healthy snack, or even as a base for loaded sweet potato “nachos”. Here are a few tips:
- Scrub sweet potatoes clean and dry thoroughly—no need to peel!
- Slice into even rounds, about ¼-inch thick (it’s much faster than dicing roasted sweet potatoes).
- Toss slices with oil (olive oil or coconut oil), just enough to coat. Season with salt and garlic powder.
- Don’t overcrowd the baking sheet.
- Flip halfway through cooking (about 10 minutes per side).
Seasoning for sweet potatoes
Alex and I have tried all the things on our sweet potatoes, but here’s what we’ve found—they’re best with a little salt and garlic powder. A hint of chili powder also adds complexity, so we’ve added that here. It makes for deliciously savory sweet potato slices.
Though we like to stick to the classic seasonings. there’s always room for variations. Cumin is a nice addition. If you like heat, add a hint of chipotle powder. Old Bay is another seasoning that always works well.
A few serving suggestions
These baked sweet potato slices in the oven are an easy side dish that takes no time to put together! You can eat them plain or use them in other creative ways, like:
- Topped with guacamole, corn, and cilantro like these sweet potato bites (our favorite!)
- With cheese and sour cream like loaded sweet potato rounds
- Loaded up as nachos (or with shredded chicken)
- Topped with black bean chili as a main dish dinner idea
How do you plan to serve these? Let us know in the comments below!
Storing leftovers / make ahead tips
Leftover cooked sweet potatoes store for up to 5 days refrigerated. Reheat in a 375°F oven before serving.
Dietary notes
These baked sweet potato slices are vegetarian, vegan, plant-based, gluten-free, and dairy-free.
Frequently asked questions
How do I prevent my sweet potato slices from sticking to the baking sheet?
Tossing the sweet potato slices with oil (like olive oil or coconut oil) is key to preventing sticking. Make sure they’re well coated. Also, using parchment paper on your baking sheet can help. Avoid using a silicon mat, which can make the vegetables soggy.
Can I use different seasonings?
Absolutely! The seasoning options are endless. This recipe is a great base for experimenting with different flavors. Check out the post for some seasoning suggestions, or get creative with your own spice blends.
How do I know when the sweet potato slices are done?
The slices are done when they’re tender and easily pierced with a fork. They should also have nice golden-brown edges.
Can I freeze baked sweet potato slices?
While you can freeze them, the texture will become slightly soggier after thawing. If you do freeze them, spread the cooked slices on a baking sheet lined with parchment paper and freeze them individually. Once frozen, transfer them to a freezer bag. Reheat from frozen in the oven.
Baked Sweet Potato Slices (Fast & Easy!)
These easy baked sweet potato rounds are the perfect healthy side dish or snack. Roasted until tender, they’re seasoned to perfection and ready in under 30 minutes!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4
- Category: Side dish
- Method: Baked
- Cuisine: Vegetable
- Diet: Vegan
Ingredients
- 2 pounds sweet potatoes
- 1 ½ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder (optional)
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 450°F.
- Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices.
- Place on two baking sheets lined with parchment paper, taking care that the rounds do not overlap. Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft (fork tender). Enjoy immediately or store leftovers refrigerated for up to 5 days.
Notes
Baked sweet potato slices store for up to 5 days refrigerated. Reheat in a 375°F oven before serving.
Side dish recipes you may enjoy
If you like this recipe, try our quick and easy vegetable side dishes like these sauteed vegetables, sauteed kale or sauteed broccoli. Or opt for our favorite salad recipes like chopped salad, Caesar salad, or kale salad.
Looking for satisfying high protein breakfast recipes to start the day? As cookbook authors and recipe experts, we are passionate about creating dishes that are both nutritious and flavorful using healthy protein sources.
In this post, Alex and I are sharing our top high protein breakfast ideas to start the day, including smoothie bowls, scrambles, sandwiches, tacos, and more! We’ve also included some information from the Mayo Clinic that may change the way you think about protein. Keep reading!
What is a high protein breakfast?
The Mayo Clinic recommends to consume 15–30 grams of protein at each meal. Interestingly, more is not better. Studies show eating more than 40 grams in one sitting is no more beneficial than consuming 15-30 grams in a meal. So, there’s no benefit in eating more protein than you need!
The same article indicates the average adult needs 60 grams per day, or around 70 to 90 grams if you’re over 40 years old. If you eat high protein meals for lunch, dinner, and snacks, it’s likely you may only need about 10 to 15 grams protein at breakfast!
What are the healthiest protein sources?
The Mayo Clinic, the best ways to get protein are eating whole foods (not protein powder or supplements), like the following:
- Fish or seafood
- Lean meats, such as skinless, white-meat chicken or turkey
- Egg whites
- Low-fat dairy
- Plant based protein like soy, nuts, seeds, beans and lentils
High protein breakfast ideas—recipe list
Need a quick and healthy high protein breakfast or snack idea? This satisfying yogurt bowl is packed with protein, fiber, and flavor—and easy to customize with your favorite toppings. It’s especially fun to make a DIY yogurt bowl bar as a low-stress way to serve guests!
31 g protein per serving
This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got massive savory flavor and a good amount of protein to boot.
25 g protein per serving
These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon, and dollop of nut butter for even more protein.
20 g protein per serving
Want a protein-packed, fluffy pancake recipe? This cottage cheese pancakes recipe is a deliciously healthy twist on the breakfast classic, perfect for satisfying your morning cravings.
14 g protein for 2 pancakes
This vanilla protein smoothie is creamy, lightly fruity, and packed with protein! It’s the perfect healthy breakfast or post-workout snack.
13 g protein per serving
This breakfast quinoa bowl is a hearty and healthy way to start the day! Load up this whole grain with tasty toppings.
15 g protein per serving (with 1 ½ tablespoons almond butter)
Smoked salmon toast is ideal for a high protein breakfast or brunch! This simple idea is a study in contrasts of flavor and texture.
20 g protein per serving
You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal of the day, but we love it as a filling high protein breakfast idea.
15 g protein per serving (2 tacos)
Here’s how to make a smoothie bowl! These tips and tricks make it easy to whip up this tasty high protein breakfast.
16 g protein per serving
This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.
20 g protein for 2 pancakes
This smoked salmon omelette recipe makes a special breakfast or brunch! Bursting with flavor, it takes minutes to make.
20 g protein per serving
This 5 minute breakfast sandwich recipe makes mornings easy! Fluffy, cheesy eggs pair perfectly with a slather of smoky mayo.
23 g protein per serving
This vanilla protein smoothie is creamy, lightly fruity, and packed with protein! It’s the perfect healthy breakfast or post-workout snack.
16 g protein per serving
Need a 5 minute high protein breakfast or lunch? Cottage cheese on toast is an easy lunch idea or snack using this high protein cheese!
14.5 g protein per serving
Try scrambled eggs with cottage cheese as a healthy breakfast idea! The cheese adds protein and irresistibly savory flavor.
18 g protein (for the 1 large serving)
Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.
10 g protein per serving; add 5 g protein with 1 ½ tablespoons nut butter
Need a quick breakfast or dinner? Try this tasty breakfast quesadilla recipe with scrambled eggs and cheddar! It’s done in under 15 minutes.
15 g protein per serving
This crustless quiche with spinach is an easy recipe that’s perfect for brunch! The savory flavor will impress everyone.
15 g protein for 1 ½ slices
Here’s how to make the best yogurt smoothie! This tasty protein-packed puree features frozen fruit and creamy Greek yogurt.
18 g protein per serving
High Protein Breakfast Bowls (& More Ideas!)
Need a quick and healthy breakfast or snack idea? This satisfying yogurt bowl is packed with protein, fiber, and flavor—and easy to customize with your favorite toppings. It’s especially fun to make a DIY yogurt bowl bar as a low-stress way to serve guests!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1
- Category: Breakfast
- Method: No Cook
- Cuisine: High Protein
- Diet: Vegetarian
Ingredients
- 1 cup Greek yogurt
- 1/2 to 1 tablespoon maple syrup or honey, plus more to taste if desired
- ½ teaspoon vanilla extract
- 1 handful blueberries, blackberries, or raspberries
- 1 handful sliced strawberries
- 1 handful dried cherries or cranberries (optional)
- 1 dollop almond butter or peanut butter
- 1 tablespoon roasted salted pepitas (optional)
- 1 handful granola or chopped pecans
- More topping ideas: chopped apples, pineapple, banana slices, pear slices, peaches, mango, chia seeds, bee pollen, cashews, hazelnuts, almonds, toasted coconut, etc.
Instructions
- Mix the Greek yogurt with the maple syrup and vanilla extract.
- Prepare the fruit, as desired.
- Place the yogurt in a bowl, then sprinkle and drizzle with all toppings. Add another drizzle of honey or maple syrup, as desired.
Notes
Try these seasonal variations:
Pumpkin yogurt bowl: To 1 cup Greek yogurt add ¼ cup canned pumpkin, 2 tablespoons maple syrup, and ½ teaspoon each vanilla extract and cinnamon (or pumpkin pie spice). Top with pepitas or pecans.
Apple crisp yogurt bowl: Top the yogurt with sliced apples or homemade applesauce, a sprinkle of cinnamon, and homemade granola.
Strawberry rhubarb bowl: Top the yogurt with rhubarb compote, fresh strawberries, chopped pistachios, and a drizzle of honey.
Peaches and cream yogurt bowl: Add ripe sliced peaches or peach compote, chopped pecans or homemade granola, and fresh mint sprigs.
Who doesn’t love taco night? In our house, tacos appear on our dinner table regularly. But finding the perfect sides to complete your taco feast can be challenging beyond the standard chips and salsa.
Alex and I have put together our favorite side dishes for tacos that pair perfectly with any type—whether you’re making cauliflower tacos, black bean tacos, or the traditional taco meat mix. These sides bring balance to your meal with fresh vegetables, plant-based protein options, and authentic Mexican flavors.
Each of these sides to go with tacos is designed to complement—not compete with—your main dish while creating a complete, satisfying meal!
Must try side dishes for tacos
This Mexican street corn dip recipe is inspired by the irresistible flavors of elote: sweet corn: zingy lime, spicy chili, and savory crumbled cheese. No one can resist it!
These refried beans are one of the simplest recipes you'll find. They're perfect as a taco side because they add a protein-rich element that makes the meal more filling. With just a handful of ingredients and 20 minutes, you'll have authentic-tasting refried beans that beat anything from a can.
Variations: Try Refried Black Beans. See also: Instant Pot Pinto Beans.
This colorful Mexican salad brings fresh flavors with vegetables,, cilantro lime salad dressing, and crispy tortilla strips. The combination creates a super-flavorful dish that perfectly complements tacos while adding a nutritious element to your meal. It's quick to prepare and always a winner at our table.
Transform ordinary rice into something extraordinary with cilantro, lime juice, and lime zest. This versatile side works beautifully with tacos, burrito bowls, enchiladas, and more. The bright, fresh flavors make any Mexican-inspired meal better.
This black bean and corn salad comes together in no time, no chopping required! It’s a quick way to get fresh food on the table and is a prime side dish to go with tacos.
This mayo-free Mexican coleslaw offers a fresh, crisp contrast to rich taco fillings. The tangy vinaigrette dressing complements crunchy cabbage, red onion, and cilantro, with cumin providing authentic Mexican flavor. Bonus: it works double-duty as both a side dish and a taco topping.
This zesty black beans and rice combines black beans with rice, green bell pepper, and seasonings like cumin, lime, and cilantro. It's a filling side dish that pairs perfectly with tacos, and leftovers make excellent lunches throughout the week.
Our homemade guacamole recipe balances simple ingredients for a smooth, flavorful result. Just chop the vegetables and mash everything together in a bowl (or traditional molcajete if you have one). Serve with tortilla chips for a classic taco night appetizer.
This quick Spanish rice (which is actually Mexican-style red rice!) uses salsa for bold flavor and adobo sauce for smoky undertones. It comes together quickly and makes a perfect accompaniment to any taco feast. For a hands-off version, try our Instant Pot Spanish Rice.
When corn is in season, Mexican street corn (elote) is a must-try side. This traditional street food features sweet corn charred on the grill, then slathered with creamy sauce, seasoned with chili powder, and topped with crumbled cheese. The sweet corn and creamy sauce create an irresistible combination.
This delicious black bean dip is creamy, smoky, and full of flavor! Perfect as a snack or appetizer recipe, it’s so easy to whip up and pairs well with tortilla chips, veggies, or pita bread. It’s become a family favorite!
It’s simple to make this corn salsa recipe! Fresh and zesty, it’s perfect with tortilla chips, tacos, and more.
Fresh, ripe tomatoes transform ordinary salsa into something extraordinary. Our salsa fresca recipe highlights tomatoes, onion, cilantro, and lime for the perfect chip dipping experience. Pair with store-bought chips or try making homemade tortilla chips for an authentic touch.
Seasonal tip: During winter months, try our Roasted Tomato Salsa recipe designed for canned tomatoes instead.
This cilantro lime slaw is fresh and zingy, with just the right pop from the citrus! It’s great as a side dish or taco filling.
Each bite of this pineapple salsa recipe is an explosion of sweet, savory, salty and spicy! It's the ideal side for tacos with tortilla chips.
This healthier version of bean dip makes a fantastic taco night starter. Make it with homemade refried beans (or Instant Pot refried beans) or even canned refried beans in a pinch. Unlike traditional versions loaded with cheese, this plant-based option delivers big flavor without the extra calories.
This cucumber tomato avocado salad is all about fresh simplicity: ripe and juicy tomatoes, cool cucumbers, and creamy avocado. They’re mixed with lime juice and cilantro for a tangy pop that perfectly accentuates their flavors. This one is great as a side dish for tacos or any Mexican-style meal.
Here's a tasty and healthy side to go with tacos: Mexican quinoa! It's a mix of colorful vegetables and quinoa, and pretty simple to put together. Featuring black beans, tomatoes, corn, and zucchini, it's spiced up with fajita seasoning. Bonus: leftovers save well and make a great lunch!
Here's a great side that can be a main dish in itself, or a side to go with tacos when entertaining! Start with a baked sweet potato. Then add black bean salsa, corn, and drizzle with creamy cilantro sauce! You can use up leftover cilantro sauce on the tacos, too,
Last but not least in our sides to go with tacos: this Mexican cheese dip! It's a play on white chili, using white beans, mild green chiles, corn, and a gooey mess of Mexican cheeses (sans the typical chicken so it’s vegetarian!). It's a rich side for dipping with chips while noshing on tacos.
Taco recipes you might enjoy
Of course, we couldn’t leave you with just the sides! Here are our top favorite vegan and vegetarian taco recipes:
- Cauliflower Tacos with Yum Yum Sauce: This one gets the most rave reviews: crispy breaded cauliflower is paired with refried beans and a rich Yum Yum Sauce.
- Easy Black Bean Tacos or Quick Refried Bean Tacos Super quick: the best fast and easy meals!
- Easy Tofu Tacos Full of flavor, quick and totally plant-based, with a tofu crumbles filling.
- Best Jackfruit Tacos A fruit that tastes like pulled pork? Add the right spices and you’ve got a very convincing vegan carnitas taco.
- Epic 5 Minute Egg Tacos: Can you really make tacos in 5 minutes? Try it to find out!
Frequently asked questions
What sides go well with fish tacos?
Light, fresh sides pair beautifully with fish tacos. Try our Mexican Coleslaw, Cucumber Tomato Avocado Salad, or Cilantro Lime Rice. The bright, acidic flavors complement the delicate fish without overwhelming it.
How do I make a complete vegetarian taco dinner?
For a satisfying vegetarian taco meal, serve plant-protein-rich sides like Refried Beans, Black Beans and Rice, or Mexican Quinoa alongside your vegetarian tacos. These sides ensure everyone gets enough protein and stays full.
What’s a make-ahead side dish for taco Tuesday?
Many of these sides can be prepared in advance. Mexican Coleslaw, Black Beans and Rice, and Mexican Quinoa actually taste better after the flavors have time to meld. Prepare them up to 2 days ahead and refrigerate until serving.
What drinks pair well with tacos and these sides?
Classic choices include our classic margarita recipe, Mexican beer with lime, or agua fresca. For non-alcoholic options, try horchata or a hibiscus tea (jamaica). Browse our collection of homemade margarita recipes that make the perfect companion to taco night.
Side Dishes for Tacos: Mexican Street Corn Dip
This easy Mexican street corn dip transforms the classic flavors of elote into an irresistible appetizer ready in just 10 minutes. Made with sweet corn, tangy lime, chili powder, and Cotija cheese, it’s great for parties or as a quick taco night side dish!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- ¼ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- 2 tablespoons lime juice
- ½ teaspoon chili powder
- ¼ teaspoon each garlic powder and cumin
- ½ teaspoon kosher salt, plus more to taste
- 3 15-ounce cans corn kernels, drained (or 4 ½ cups cooked corn or grilled corn*)
- 2 green onions, sliced
- 1/2 red pepper, finely diced
- 3 tablespoons cilantro, finely chopped
- 7 ounce can diced green chiles
- 1 cup crumbled Cotija cheese or feta cheese
Instructions
- In a medium bowl, mix together the mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, cumin, and kosher salt.
- Mix together the drained corn, chopped vegetables, green chiles, cheese, and dressing. If desired, top with a sprinkle more cheese crumbles. Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving.
Notes
*This should require about 5 cobs corn, depending on their size.
Looking for a fast and easy dip that will impress everyone at your next gathering? This Mexican street corn dip is the answer! We’re huge fans of elote (Mexican street corn)—it’s one of our all-time favorite flavor combinations. This dip recipe transforms those classic flavors into a crowd-pleasing appetizer perfect for enjoying with crunchy tortilla chips.
The contrast between sweet corn kernels, tangy lime juice, zingy green chiles, and salty crumbled cheese creates a truly irresistible combination! Whenever we serve it, guests can’t stop coming back for more. It comes together quickly using canned corn, though any type of cooked corn works (especially grilled corn for that authentic smoky flavor). It’s also a great simple side dish for tacos!
Key ingredients in Mexican street corn dip
This Mexican corn dip draws inspiration from traditional elote and esquites—beloved Mexican street foods. Elote is grilled corn on the cob slathered with a creamy lime-chili sauce and coated with crumbly Cotija cheese and fresh cilantro, and esquites features the same flavors but with corn kernels served in a cup.
While this dip recipe isn’t authentic Mexican cuisine, it celebrates these traditional flavors in a quick, shareable format! Here’s what you’ll need:
- Mayonnaise and Greek yogurt (or sour cream) for the creamy base
- Fresh lime juice for that essential tangy flavor
- Chili powder, garlic powder, cumin, and salt for authentic seasoning
- Corn kernels (canned, fresh, or grilled)
- Green onions, red pepper, and cilantro for color, texture, and flavor
- Canned green chiles for a mild kick
- Cotija cheese (or feta) for that signature salty finish
Best corn options for your dip
This recipe works well with canned corn, which is convenient and has great flavor (we recommend it over frozen corn, which can taste bland). However, if you have fresh corn on hand, it can take this dip to the next level! Here are some easy cooking methods:
- Grilled corn adds incredible smoky flavor that enhances the authentic elote experience (here’s how to grill corn)
- Boiled corn provides a quick, classic preparation method (try our boiled corn on the cob)
- Roasted corn offers a hands-off approach with deep, concentrated flavor (make oven roasted corn on the cob)
Each method brings its own unique character to the dip, so choose what works best for your time and equipment.
About Cotija cheese
Authentic Mexican corn dishes use Cotija cheese, a traditional Mexican cow’s milk cheese with a dry texture and distinctively salty flavor. It’s available fresh or aged, but fresh is typically easier to find in most grocery stores.
If you can’t find Cotija, feta cheese makes an excellent substitute for Cotija cheese with its similar crumbly texture and salty profile. While queso fresco is another Mexican cheese option, its very mild flavor doesn’t provide the same salty punch that makes this dip so tasty.
Ways to serve Mexican street corn dip
This Mexican corn dip is very versatile—you can even serve it as a side salad instead of a dip! Try it in the following ways:
- As a crowd pleasing party dip recipe
- The perfect summer appetizer for cookouts
- A flavorful side dish for tacos or side dish for enchiladas
- Served on its own as a corn salad
- Spooned over grilled fish or grilled chicken
- Packed into containers for make-ahead lunches
Storing leftovers
This Mexican corn dip stores well: keep it for up to 3 days refrigerated. While it may last longer, the texture can become slightly watery over extended storage. For the best experience, allow it to come to room temperature before serving.
Dietary notes
This Mexican corn dip recipe is vegetarian and gluten-free.
Frequently asked questions
Can I make this Mexican corn dip ahead of time?
Yes! This dip can be prepared up to 2 days in advance and stored in the refrigerator. The flavors actually develop and improve after a few hours of chilling. Just be sure to bring it to room temperature before serving.
Is this dip spicy?
This dip has a mild kick from the chili powder and green chiles, but it’s not overwhelmingly spicy. If you prefer more heat, add a diced jalapeño or hot sauce to taste.
Can I make this Mexican corn dip vegan?
Absolutely! Substitute the mayonnaise and sour cream with vegan mayo and replace the Cotija/feta cheese with a crumbly vegan cheese alternative for a similar flavor profile.
Mexican Street Corn Dip
This easy Mexican street corn dip transforms the classic flavors of elote into an irresistible appetizer ready in just 10 minutes. Made with sweet corn, tangy lime, chili powder, and Cotija cheese, it’s great for parties or as a quick taco night side dish!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8
- Category: Dip
- Method: No Cook
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Ingredients
- ¼ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- 2 tablespoons lime juice
- ½ teaspoon chili powder
- ¼ teaspoon each garlic powder and cumin
- ½ teaspoon kosher salt, plus more to taste
- 3 15-ounce cans corn kernels, drained (or 4 ½ cups cooked corn or grilled corn*)
- 2 green onions, sliced
- 1/2 red pepper, finely diced
- 3 tablespoons cilantro, finely chopped
- 7 ounce can diced green chiles
- 1 cup crumbled Cotija cheese or feta cheese
Instructions
- In a medium bowl, mix together the mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, cumin, and kosher salt.
- Mix together the drained corn, chopped vegetables, green chiles, cheese, and dressing. If desired, top with a sprinkle more cheese crumbles. Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving.
Notes
*This should require about 5 cobs corn, depending on their size.
More dip recipes
Love to dip? Here are a few favorite dip recipes you’ll love:
- Grab Loaded Hummus Dip
- Go for creamy French Onion Dip
- Try Easy Fruit Dip or Quick Veggie Dip
- Opt for Amazing Avocado Dip
Here’s a healthy treat to turn all your friends and family into super fans: try our no bake chocolate peanut butter oatmeal cookies—aka “bliss bites!” Made with maple syrup, coconut oil, peanut butter and oats, they’re almost an inside-out peanut butter cup.
Everyone absolutely raves about these and they’re one of our top reader favorites of all time! You can make a mini version for a smaller serving size if you like. Store them in the freezer for late night chocolate cravings!
Featured reader comments
“These bliss bites are incredibly delicious. Every bite tastes like heaven. I’ve brought them to several family functions and they are the first to go!” -Alison
“OMG so delicious its like a Reese peanut butter cup with oats.” -Olivia
“These are so simple and delicious…and I CANNOT STOP EATING THEM :)” -Emily
Why you’ll love this recipe
These treats are essentially an inside-out peanut butter cup, featuring a soft peanut buttery drizzle topping that takes them to the next level. They’re vegan, gluten-free, and dairy-free, but don’t let those labels fool you—the flavor is pure bliss. In fact, when Alex and I recently served these at a dinner party, our guest described them as “heaven!”
The recipe has been tested extensively and featured in our first cookbook “Pretty Simple Cooking.” It’s become one of our most popular recipes, even making its way to television! We’re confident you’ll love these bliss bites as much as our readers do.
Tips for no bake chocolate peanut butter oatmeal cookies
Here are a few tips to keep in mind when making this recipe:
- Coconut oil is key to the texture. Coconut oil is solid at room temperature, so it’s important to use to keep the cookies together. We like using refined coconut oil which has a more neutral flavor.
- Dutch process cocoa powder is also key. This “dark chocolate” version of cocoa powder is important for a rich chocolate flavor. Find it next to the regular cocoa powder in the baking aisle. (You can use it for many more treats, like chocolate zucchini bread, helalthy chocolate pudding, and more!)
- Make sure to store refrigerated. These cookies become soft when they sit at room temperature, so keep this in mind if serving at a party. They’re best refrigerated or frozen (or we like to store them frozen and sneak tasty bites from the freezer!).
Storing leftovers
Store refrigerated for up to 2 weeks; you can also freeze for up to 3 months. If setting out these bliss bites to serve for a party, keep in mind they become soft over time. Allow to sit out at room temperature for up to 30 minutes—or it’s helpful to serve them on ice to help keep them cold.
Dietary notes
This healthy no bake cookies recipe is vegetarian, gluten free, vegan, plant based, dairy free and naturally sweet.
“Bliss Bites” (No Bake Chocolate Peanut Butter Oatmeal Cookies)
Truly bliss in a bite! These no bake chocolate peanut butter oatmeal cookies taste like a peanut butter cup, using healthy ingredients. They’re gluten-free, vegan and refined sugar free—an all-time reader favorite!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 9 (18 mini bites)
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
- 6 tablespoons refined coconut oil, divided
- ¼ cup plus 2 tablespoons peanut butter, divided
- ¼ cup plus 1 tablespoon Grade A dark maple syrup, divided
- ¼ cup dutch process (or dark) cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 1 cup rolled oats
Instructions
- Place 9 cupcake liners into a muffin tin (or 18 liners in a mini-muffin tin).
- In a small saucepan over low heat, melt 5 tablespoons coconut oil and stir together 2 tablespoons peanut butter, ¼ cup maple syrup, ¼ cup cocoa powder, 1 teaspoon vanilla extract, and 1 pinch kosher salt. When fully combined, remove from heat and stir in 1 cup rolled oats. Spoon into cupcake liners. Refrigerate while making the peanut butter topping.
- In a small saucepan over low heat, stir together ¼ cup peanut butter, 1 tablespoon maple syrup, and 1 tablespoon coconut oil. Spoon the warm peanut butter mixture over the chocolate oat mixture. Freeze for 15 to 20 minutes until set, or refrigerate until serving. Store refrigerated for up to 2 weeks; you can also freeze for up to 3 months (see Notes).
Notes
If setting out these bliss bites to serve for a party, keep in mind they become soft over time. Allow to sit out at room temperature for up to 30 minutes—or it’s helpful to serve them on ice to help keep them cold.
Healthy dessert recipes you’ll love
These healthy no bake cookies is one of our top chocolate desserts and easy cookie recipes! If you’re looking for more great dessert recipes, here are some others:
Here’s a 30 minute dinner that’s so satisfying, it feels luxurious and decadent—this red lentil curry! So many readers loved this recipe in our first cookbook, Pretty Simple Cooking, that Alex and I decided it was time to add a spin on it here.
It’s not just the hearty, cozy flavor in the red lentils, which melt in your mouth seasoned with red curry paste and coconut milk. It’s that tangy cilantro chutney, which you can whip up while the lentils cook. It infuses a pop of bright and tangy flavor that makes this humble meal ridiculously satisfying. Here’s why it’s one of our top plant based recipes and vegan dinner recipes!
What readers love about this recipe
“This is fabulous! The cilantro chutney is suuuuper tasty! It was such a fantastic addition to the curry. The flavors all complemented each other very nicely. So cozy and like a hug. We’ll be making this over and over again.” -Tanvee
Key ingredients for red lentil curry
There are many ways to make a red lentil curry. In fact, the word “curry” is a Western invention used broadly to describe any dish with a spiced sauce and meat or vegetables (read about curry history here). It’s made in many countries with varying flavor profiles, including India, Thailand, Cambodia, Malaysia, Indonesia, South Africa, Nigeria, England and more. Here are the key ingredients you’ll need for this spin on red lentil curry:
- Onion, garlic, and fresh ginger: These aromatic vegetables provide the flavor base.
- Red lentils: Also known as masoor dal, red lentils cook faster than other varieties and meld into a creamy, velvety texture. Avoid substituting another type of lentil in this recipe.
- Crushed tomatoes and tomato paste: The tomatoes add a tangy base here.
- Red curry paste: This jar is a jarred paste that takes all the flavor of a Thai curry and concentrates it! Curry paste is made with chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings a massive amount of flavor and lasts for months in the fridge.
- Coconut milk: This curry uses coconut milk for a silky, smooth flavor.
Read this before using red curry paste
Here are a few notes for using red curry paste in this recipe:
- The heat level varies based on the brand. We often use Thai kitchen curry paste because it’s very mild (and goes over well with our kids!). There are many great brands to try: just make sure to taste your curry paste before using it. If it’s very spicy, use a little less than the recipe specifies.
- Find it near the Thai products in most grocery stores. It keeps for months in the refrigerator. You can also buy it online: Thai Kitchen red curry paste.
Tips for making this red lentil curry
This red lentil curry is quick to make! Here are a few notes for the process:
- The cilantro chutney is key to the flavors. The red curry is delicious, but the chutney adds so much tangy sweet flavor, it’s an integral part of the dish. Don’t leave it out! If you’re cilantro averse, Italian parsley works as a substitute.
- Adjust the spice level to taste. As noted above, the heat level depends on the brand of red curry paste (Thai Kitchen is the mildest).
- Add coconut milk to taste at the end. The lentils can become very thick, so thin it out with more coconut milk after cooking.
- Serve with rice. This meal is best served with white rice, especially jasmine rice. (You can also make Instant Pot white rice.)
Storing leftovers
Leftover curry and cilantro chutney last for up to 1 week refrigerated. Reheat gently on the stovetop. To reheat rice, add it to a pot with a splash of water, cover, and heat over low heat until warmed through.
Dietary notes
This red lentil curry is vegetarian, vegan, plant-based, dairy-free and gluten-free. It also works as a Mediterranean diet recipe.
Frequently asked questions
How are red lentils different from other lentils?
Red lentils, also known as masoor dal, are a type of lentil that cooks quickly and breaks down easily, making them perfect for curries. Unlike other lentils, they don’t hold their shape as well, creating a creamy texture.
Can I make this curry ahead of time?
Absolutely! Red lentil curry actually tastes even better the next day after the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 1 week.
Can I add vegetables to this curry?
Definitely! Spinach and peas are great additions that don’t require extra cook time. Add them during the simmer time.
Cauliflower, carrots, and potatoes are other good options, but require sauteing first (which adds prep time to this recipe).
My lentils are sticking to the bottom of the pot. What am I doing wrong?
Make sure you are stirring the curry regularly, especially as it thickens. Using a heavy-bottomed pot can also help prevent sticking. If it’s sticking, reduce the heat slightly.
Red Lentil Curry
This aromatic red lentil curry is packed with cozy flavor and plant based protein! It’s topped with a sparkling cilantro chutney that makes it shine. Serve with rice as a hearty vegan dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6
- Category: Main dish
- Method: Stovetop
- Cuisine: Curry
- Diet: Vegan
Ingredients
- 1 cup dry white rice, for serving
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons peeled and minced ginger
- ¼ cup olive oil, divided
- 1 cup red lentils
- 1 cup crushed tomatoes (from 1 15-ounce can)
- 1 cup plus 2 tablespoons full-fat canned coconut milk, divided
- 2 to 4 tablespoons red curry paste (see Notes)
- 2 tablespoons tomato paste
- 1 ½ teaspoons kosher salt, divided
- 1 bunch cilantro leaves and tender stems (about 1 ½ cups packed; see Notes)
- ¼ cup golden raisins
- 2 tablespoons white wine vinegar
Instructions
- Start the rice, according to the package instructions.
- In a large skillet, heat 2 tablespoons of the olive oil over medium high heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute.
- Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and 1 teaspoon kosher salt. Bring to a simmer then simmer very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft, stirring often (if not, cook a few minutes more until tender). Stir in 2 tablespoons more coconut milk; taste, then add more kosher salt or coconut milk to taste.
- Meanwhile, make the chutney using an immersion blender (or regular blender) to blend the cilantro, golden raisins, white wine vinegar, 2 tablespoons olive oil, ¼ cup water, and ½ teaspoon kosher salt. Blend into a thick, smooth sauce.
- To serve, top lentils with chutney and serve over rice.
Notes
All brands of red curry paste vary. Taste a little and if your brand of red curry paste is very spicy, start with 2 tablespoons and add more to taste. The brand we use most often (Thai Kitchen) adds flavor without excessive heat, but other brands we’ve used are spicier.
For the cilantro, simply pull the leaves and tender stems off of the bunch (don’t use the thicker parts of the stem at the bottom). Italian parsley works as a substitute if you are cilantro averse!
More vegan dinner recipes
This red lentil curry is one of our top vegan dinner recipes! A few more favorites are our chickpea curry, sweet potato curry, sweet potato lentil soup, tofu stir fry, vegan crab cakes, and vegan mac and cheese.
What if you could enjoy delicious, satisfying high protein meals that also pack a nutritional punch? As cookbook authors and recipe experts, we are passionate about creating dishes that are both nutritious and flavorful.
In this post, Alex and I are sharing our top go-to recipes for high protein meals that will fuel your day—including breakfast, lunch, dinner, and snacks. We’ve also included some information from the Mayo Clinic that may change the way you think about protein!
What is a high protein meal?
The Mayo Clinic recommends to consume 15–30 grams of protein at each meal. Interestingly, more is not better. Studies show eating more than 40 grams in one sitting is no more beneficial than consuming 15-30 grams in a meal. So, there’s no benefit in eating more protein than you need!
What are the healthiest protein sources?
The Mayo Clinic, the best ways to get protein are eating whole foods (not protein powder or supplements), like the following:
- Fish or seafood
- Lean meats, such as skinless, white-meat chicken or turkey
- Egg whites
- Low-fat dairy
- Plant based protein like soy, nuts, seeds, beans and lentils
High protein meals—recipe list
With these things in mind, here are some of our top high protein meals, including high protein breakfast ideas, lunch, dinner, and snacks. (See also our top vegetarian high protein meals.)
High protein dinner ideas
1
High Protein Meatballs
This juicy chicken meatballs recipe makes a deliciously healthy comfort food meal, served up in a tangy marinara sauce. It’s a hearty meal everyone will love!
Chicken: 28 g protein per serving
Vegan: 15 g protein per serving
2
Baked Salmon
This oven baked salmon recipe perfectly seasoned, bursting with flavor, and ready in just 20 minutes! It’s ideal for busy weeknights or a quick meal to impress.
37 g protein per serving
3
Easy Rice Bowl
This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce.
20 g protein per serving
4
Masoor Dal (Indian Red Lentils)
Masoor dal is a spiced Indian lentil dish that’s equal parts flavorful and cozy! This high protein meal is fully plant based and vegan; serve with rice for a tasty meal.
29 g protein per serving
5
Perfect Sauteed Shrimp
This sauteed shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes! Here are the secrets to how to saute shrimp.
34 g protein per serving
6
Tofu Stir Fry
This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies.
19 g protein per serving (with ½ cup white rice)
7
Pecan Crusted Salmon
This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests.
27 g protein per serving
8
Shrimp and Orzo
This creamy shrimp and orzo recipe is a simple and tasty one pot meal! Juicy shrimp, tender orzo, salty feta and bright lemon come together into a satisfying dinner everyone will love.
37 g protein per serving
9
Simple Red Lentil Soup
This simple red lentil soup recipe is bursting with flavor! It’s hearty and cozy, flavored with aromatic vegetables and lemon.
23 g protein per serving
10
Chicken and Rice Soup
This chicken and rice soup recipe is a cozy, easy soup everyone will love! It’s our family favorite, with tender shredded chicken and fluffy rice that swim in a savory broth infused with smoky paprika.
36 g protein per serving
11
Soba Noodle Bowl
This soba noodle bowl is a quick and easy dinner recipe, perfect for weeknights! It’s a filling vegetarian meal full of healthy veggies.
20 g protein per serving
12
Baked Tilapia with Lemon
This baked tilapia recipe is bursting with flavor! Pair the fish with lemon, tomatoes and feta for an impressive yet easy dinner. This recipe has become a fan-favorite with many 5 star reviews!
39 g protein per serving
13
Shrimp Stir Fry
This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like with this flavor-packed stir fry sauce.
30 g protein per serving (with ½ cup white rice)
14
One-Pot Chicken and Rice
This one pot chicken and rice is the perfect easy dinner that’s bursting with flavor! Tender chicken thighs and fluffy rice simmer in a cozy broth, with a burst of freshness from the zesty parsley and lemon gremolata topping.
49 g protein per serving
15
Coconut Lentil Curry
This coconut lentil curry is a fast and easy dinner idea that’s both healthy and full of flavor. It’s perfect for weeknight meals! Over the years, it’s become a fan favorite recipe that’s highly-rated by readers.
24 g protein per serving (served with ½ cup rice)
16
Old Bay Shrimp
Hold onto your hats—here’s quite possibly one of the fastest easy shrimp recipes around! This Old Bay shrimp takes less than 10 minutes and results in juicy, perfectly seasoned shrimp. Add rice or pasta for a quick meal!
22 g protein per serving
17
Chicken Paillard
It’s surprisingly simple to make chicken paillard that tastes like it’s straight out of a French bistro! It comes out tender and bathed in a tangy pan sauce—a perfect dish for easy weeknight dinners or impressing friends. Everyone always wants seconds!
31 g protein per serving
18
Shrimp Caesar Salad
This shrimp Caesar salad is our answer to, “What’s for dinner?” The shrimp cook in just 5 minutes and come out seasoned and juicy, making this a fast and easy high protein dinner dinner idea for weeknights or a simple lunch. Try it with our homemade Caesar dressing, or use purchased in a pinch!
30 g protein per serving
19
Tofu Fried Rice
This tofu fried rice recipe is bursting with flavor! Tender tofu takes center stage with fluffy rice, colorful veggies, and a savory sauce in this hearty vegan dinner.
18 g protein per serving
20
Chimichurri Salmon
This chimichurri salmon pairs moist flaky salmon with the tangy, garlicky punch of this herby sauce—these flavors were made for each other! It's so quick and easy to make broiled, or you can try it baked or grilled.
25 g protein per serving
High protein breakfast ideas
These are our top 10 high protein breakfast recipes! For more ideas, go to High Protein Breakfast Ideas.
1
Yogurt Bowls
Need a quick and healthy high protein breakfast or snack idea? This satisfying yogurt bowl is packed with protein, fiber, and flavor—and easy to customize with your favorite toppings. It’s especially fun to make a DIY yogurt bowl bar as a low-stress way to serve guests!
31 g protein per serving
2
Easy Breakfast Burrito
This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got massive savory flavor and a good amount of protein to boot.
25 g protein per serving
3
Cottage Cheese Breakfast Bowls
These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon and a hint of honey.
20 g protein per serving
4
Cottage Cheese Pancakes
Want a protein-packed, fluffy pancake recipe? This cottage cheese pancakes recipe is a deliciously healthy twist on the breakfast classic, perfect for satisfying your morning cravings.
14 g protein for 2 pancakes
5
Smoked Salmon Toast
Smoked salmon toast is ideal for brunch, easy lunch, or as a party appetizer! This simple idea is a study in contrasts of flavor and texture.
20 g protein per serving
6
Ricotta Pancakes
This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.
20 g protein for 2 pancakes
7
Smoked Salmon Omelette
This smoked salmon omelette recipe makes a special breakfast or brunch! Bursting with flavor, it takes minutes to make.
20 g protein per serving
8
Easy Smoothie Bowl
Here’s how to make a smoothie bowl! These tips and tricks make it easy to whip up this tasty breakfast or snack homemade.
16 g protein per serving
9
Quick Breakfast Sandwich
This 5 minute breakfast sandwich recipe makes mornings easy! Fluffy, cheesy eggs pair perfectly with a slather of smoky mayo.
23 g protein per serving
10
Cottage Cheese Toast
Need a 5 minute high protein breakfast or lunch? Cottage cheese on toast is an easy lunch idea or snack using this high protein cheese!
14.5 g protein per serving
High protein snack and lunch ideas
1
Mediterranean Tuna Salad
This Mediterranean tuna salad takes just minutes to put together: it’s a fast and flavorful lunch or healthy dinner!
35 g protein per serving
2
Yogurt Parfaits
Here’s a deliciously easy snack or side idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.
10 g protein per serving
3
Texas Caviar (Cowboy Caviar)
This Texas caviar (aka Cowboy caviar) will have everyone crowded around the bowl! It’s full of big, zesty flavor and perfect for parties.
13 g protein per serving
4
Salmon Salad Sandwich
A salmon salad sandwich is a quick and easy lunch idea! Creamy and savory, it’s a tasty spin on the classic tuna.
25 g protein per serving
5
Peanut Butter Dip
Wow, do people love this! This peanut butter dip is just 4 ingredients and tastes like frosting! Perfect for apples, pretzels or fruit.
7 g protein per serving
6
Tuna Cakes
This tuna patties recipe makes a crowd-pleasing easy dinner! The tuna cakes are tender on the inside with a golden crisp exterior.
30 g protein for 2 cakes
7
Easy Lentil Salad
This lentil salad recipe is everyone’s favorite: bursting with flavor and texture contrasts! It’s the perfect side dish or lunch idea.
13 g protein per serving
8
Smoked Salmon Salad
This smoked salmon salad is the ideal quick dinner: no cooking involved! It’s fresh, healthy, and full of big flavor.
37 g protein per serving
9
Energy Balls (Peanut Butter Brownie!)
This no bake peanut butter energy balls recipe tastes like healthy brownie bites! It’s an easy naturally sweet treat made with dates. Adding protein powder is optional, but adds a bit of protein and sweetness. Our family gobbles these up!
3 g protein per serving
10
Homemade Protein Bars
These homemade protein bars are a family and fan favorite! They’re full of big peanut butter and chocolate flavor, using your favorite protein powder and a few extra ingredients. It’s a plant-based treat you can feel good about.
13 g protein per serving
How much protein do you need?
See this article from the Mayo Clinic for specifics—it indicates you need 60 grams per day for an average adult, and around 70 to 90 grams if you’re over 40 years old.
The article also states that most Americans meet or exceed their protein needs, so while it’s an interesting metric to track, it’s likely you’re already consuming enough.
All High Protein Meals
Top High Protein Meals (Meatballs & More Ideas!)
This juicy high protein meatballs recipe makes a deliciously healthy comfort food meal, served up in a tangy marinara sauce. It’s a hearty meal everyone will love! For vegan, go to Vegan Meatballs with the same sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Main dish
- Method: Stovetop
- Cuisine: High protein
Ingredients
Chicken meatballs
- 1 egg
- 1 pound ground chicken (see Notes for doubling)
- 1 tablespoon olive oil
- ¾ cup panko breadcrumbs (or gluten-free panko; see Notes)
- ½ cup Parmesan cheese
- 3 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- Fresh ground black pepper
- 24 ounces marinara sauce or 1 recipe Homemade Marinara Sauce (or see Notes)
- Chopped parsley, for garnish (optional)
Vegan meatballs
- Make Vegan Meatballs and serve them with the same sauce (pan fried)
Instructions
- Preheat the oven to 400°F.
- Heat the marinara sauce: In a large oven-proof skillet over medium heat, add the marinara (or stir together the ingredients for the homemade marinara sauce*). Bring to a simmer, then once simmering remove from heat.
- Meanwhile in a large bowl, whisk the egg, then stir in the ground chicken, olive oil, panko, Parmesan cheese, garlic, oregano, onion powder, smoked paprika, kosher salt and freshly ground black pepper to taste. Add the chicken and gently mix with your hands until it is well incorporated. Gently form 20 to 21 balls, about 1 1/2-inches [4 cm] wide. Arrange the meatballs in the sauce in the skillet.
- Cover the skillet (or use foil if you don’t have a lid). Transfer the skillet to the oven and bake for 15 to 18 minutes from the heat when the internal temperature reaches 160°F [68°C] (the meatballs will continue cooking in the pan to 165°F [70°C].) **
- Using oven mitts, carefully remove the pan from the oven and stir the sauce to coat the meatballs. Let sit for 5 minutes before serving. Garnish with additional grated Parmesan cheese and chopped parsley.
Notes
*To double this recipe, pour double the warmed marinara into a 9 x 13 dish and bake as instructed.
**If you can’t find gluten-free panko, you can substitute crushed gluten-free crackers or roughly chopped Old Fashioned rolled oats.
***Alternative cooking methods: Pan fried: In a large skillet heat 2 tablespoons olive oil. Add the meatballs and cook in 2 batches until browned on all sides and cooked through (about 2 minutes each side). Add a little more oil for the second batch, if needed. Baked without marinara: Place the meatballs on a parchment lined sheet pan. Bake for 20 minutes at 400°F, until the internal temperature reaches 165°F [70°C].)
Looking for a cocktail to celebrate love? Try one of these fun Valentine’s Day cocktails to make the occasion festive! Each is a shade of pink, red, or chocolate and tastes like a dream.
This list features classic cocktails or spins on classic drinks, starring flavors like raspberry, pomegranate, strawberry, blood orange, and more! Throw in creamy chocolaty dessert cocktails and a few bubbly champagne drinks, and you’re certain to find something for any drinker.
Our top Valentine’s Day cocktails and drinks
Here’s a Valentine's Day cocktail that looks the party: the Raspberry Martini! This drink is stunning and full of bright berry flavor. The sweet tart, lightly floral flavor of raspberry is beautifully pure, thanks to homemade raspberry syrup. This cocktail is perfect for a romantic dinner, Valentine’s Day, or really any occasion that needs a red drink.
Vying for our other top Valentine's Day cocktail is this Chocolate Martini! This drink is rich and creamy, basically a dessert in a glass. It’s got Irish cream and creme de cacao for maximum flavor, like the liquid version of your favorite chocolate bar. Mix this up as an after dinner drink to impress guests…or just anytime you need a sweet treat in cocktail form.
Also try: Chocolatini
What's better for Valentine's Day than the fabulous Cosmo? It’s got a brilliant pink color and tangy, refreshing flavor. This great cocktail is ready to spice up your Valentine's Day dinner: this version has a few twists that make it infinitely better than what you'd order at a bar.
This fun red drink is simply a berry-flavored vodka martini that’s masquerading as a Love Potion. Give it a sip and it’s sweet tart with a fruity berry finish! Dress it up with a red sugar rim and if you’d like, add a cube of dry ice. It bubbles and boils with a constant stream of smoke: which makes it over-the-top fun! (It's another way to brand the linked recipe: don't be alarmed!)
Here’s a sophisticated cocktail that’s calling your name: the French martini! This martini is hardly related to the classic dry martini at all. It’s a fruity and balanced, featuring a fancy French black raspberry liqueur and pineapple juice. Each sip is so intriguing and nuanced, it’s hard to put the glass down!
The word “Mudslide” might make you think milkshake-style boozy cocktails at chain restaurants. But have you ever had a classic Mudslide? It couldn’t be more sophisticated…and delicious! You can make this Mudslide recipe both ways: first as drink was first intended: shaken with coffee liqueur and Irish cream and served up in a cocktail glass. It’s more than a glorified milkshake: it’s classy and full of intrigue!
Looking for a signature Valentine's Day cocktail? Try a Pomegranate Martini! Crisp, sweet tart, fruity, and light: it’s much closer to a Cosmo than the classic martini. But instead of cranberry juice like the Cosmopolitan, it’s made with pomegranate juice instead. Serve it up in a martini glass and you’ve got a sophisticated cocktail that’s refreshing and easy to drink.
Try this tasty and refreshing Valentine's Day cocktail: a Strawberry Margarita! This one is frosty and fruity, full of berry flavor but perfectly complimented with tangy lime and the bite of tequila. You'll fall in love with its vibrant red color and sweet tart flavor. Slice the berry into a heart shape for a fun garnish!
Want an easy Valentine's Day drink that’s bubbly and sophisticated? There’s nothing better than a Kir Royale! This famous French cocktail stars black currant liqueur and sparkling wine: and the berries and bubbles suit each other perfectly. The best cocktail recipes are simple perfection, and there’s nothing better than this 2 ingredient combination.
If you love berries and you love sangria…then you must drop everything and make this now. Presenting…the perfect Strawberry Sangria! This one is Spanish style, full of nuance and character. The berries sing and the dry rosé notes peak through just enough. Serve it with a splash of sparkling water and a skewer of fruit, and it’s pretty darn perfect.
Meet our favorite new variation: the Cranberry Margarita! This bright red drink is absolutely stunning to look at, and the sweet tart flavor is crisp and refreshing. It’s got all the character of the classic margarita, but a beautiful new look and nuance to the flavor! It's ideal as a bright, vibrant red cocktail for Valentine's Day.
Here’s a sophisticated classic cocktail that steals the show on Valentine's Day: the Clover Club! This bright pink drink stems back before Prohibition, but it’s just as en vogue today. Sweet raspberry or grenadine syrup combine with zingy lemon and gin to make a perfectly balanced sweet tart drink. The best part: a classic egg white foam gives a creamy body and frothy texture to each sip!
Oh hello, Espresso Martini. This cocktail has vaulted into major popularity, and it’s easy to see why. Bittersweet coffee pairs perfectly with the rich sweetness of Kahlua. Add vodka and the trio makes a full-flavored sophisticated drink that’s cool, frothy, and bittersweet.
Here’s one of the best classic cocktails of all time: the Sidecar! This drink is perfectly balanced between sweet and tart, with a boozy edge from the Cognac and a citrus essence from orange liqueur. It’s a complex and layered drink: warm, crisp, dry, rich, and full at the same time.
Looking for a signature Valentine's Day cocktail with bourbon? Try this Cranberry Bourbon Cocktail! It’s balanced, sweet tart, and complex, fruity with intriguing notes from sweet vermouth. Because it stars cranberry and bourbon it’s ideal for winter: and the perfect red drink for the holiday!
Winter is blood orange season, so blood orange drinks are great for Valentine's Day! Its vibrant red orange color and sweet flavor make it this fruit so special. Introducing the Blood Orange Margarita! This tasty citrus makes a brilliant bright orange red drink that’s perfectly balanced and sweet tart.
What better way to celebrate Valentine's Day than a drink that says "I think you're the Bees Knees!" It’s got a cute 1920’s name and a smooth flavor to match. The unique element? Honey syrup. Making simple syrup with honey instead of refined sugar adds a rich depth to cocktails. Combine it with lemon and gin, and you’ve got a refreshing cocktail that goes down easy.
When it comes to Valentine's Day cocktails, there’s no dessert drink more unique than the Pink Squirrel! This candy colored drink is a total indulgence. Creme de noyaux liqueur gives it the delicate pink color and an almond essence. It’s a bit of a specialty splurge, since it’s not used in lots of other drinks. But take one sip, and it tastes like nostalgia and melted ice cream!
Looking for a unique dessert cocktail for Valentine's Day? Try the Toasted Almond! This creamy drink balances vodka, amaretto and Kahlua that results in a flavor that’s surprisingly similar to toasted almonds. Something about the coffee liqueur adds in a roasty flavor that makes this drink both balanced and intriguing, all at once.
Last up in our Valentine's Day cocktails: the Pomegranate Gin Fizz! The Gin Fizz is one of our favorite classic cocktails: sweet tart and refreshing, with a festive egg white foam. Take it over the top with this pomegranate spin: it elevates the sweet tart flavor and gives the drink a brilliant jewel-toned color!
Non-alcoholic Valentine’s Day drinks
For those who don’t drink alcohol, there are plenty of festive and delicious mocktails to enjoy! With its red color, this Cranberry Mocktail or a Virgin Strawberry Daiquiri would a great choice as a Valentine’s Day drink. A few other popular mocktail recipes are our Virgin Margarita or a Cherry Lime Rickey.
Sparkling cider or grape juice with muddled berries and a splash of grenadine can be a great base. You can also get creative with flavored syrups, fresh herbs, and citrus juices to create unique and flavorful mocktails.
More recipes for Valentine’s Day
Planning a special night in with a special someone? Or spending a fun day with family? Outside of these Valentine’s Day drinks, here are more ideas for fun and festive recipes:
- Try our top Valentine’s day dinner ideas
- Opt for these cozy romantic dinner ideas
- Make one of our favorite decadent chocolate desserts
- Browse these easy dinner ideas for two
20 Fun Valentine’s Day Cocktails
This raspberry martini is a vibrant red cocktail full of berry flavor! Treat yourself with this beautiful sweet drink.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 drink
- Category: Drink
- Method: Shaken
- Cuisine: Cocktails
- Diet: Vegan
Ingredients
- 2 ounces (¼ cup) vodka
- 1 ounce (2 tablespoons) 100% cranberry juice (not sweetened**)
- ½ ounce (1 tablespoon) fresh lemon juice
- ¾ ounce (1 ½ tablespoons) raspberry syrup (homemade is best, or use purchased)
- For the garnish: fresh raspberries
Instructions
- Place all ingredients in a cocktail shaker with ice. Shake 15 seconds until cold.
- Strain the drink into a cocktail or martini glass. Garnish with raspberries and serve.
Notes
*If all you can find is sweetened cranberry juice or cranberry juice cocktail, use ½ ounce raspberry syrup, then add more to taste.
Craving Japanese flavors? Alex and I are passionate about Japanese cuisine, especially after traveling to the country and exploring the deliciousness of this cuisine. Here we’re excited to share a collection of some of our favorite essential Japanese recipes to try at home!
We’ve featured a few from our website, along with some truly exceptional dishes from our friends at Just One Cookbook, a website of authentic Japanese recipes written by Nami (who we were fortunate to meet in person!). From comforting classics like ramen and tempura to delicate sushi rolls and savory okonomiyaki, there’s something for everyone in this list.
Essential Japanese recipes (recipe list)
Maki sushi is simply a sushi roll! It’s rolled sushi with seaweed on the outside and rice and fillings on the inside. Maki sushi can be filled with raw fish, cooked fish, or other vegetables and sauces. Try this recipe or this tasty vegan sushi.
Soba noodles are thin Japanese buckwheat noodles, often served cold with dipping sauce. This simple soba noodles recipe is fast and full of flavor: perfect as a style side dish or easy dinner.
Ramen is a Japanese noodle soup with broth, toppings like pork, egg, and vegetables. This easy tofu ramen recipe features crispy pan-fried tofu and a slurpable miso broth! It makes a delicious plant based Japanese dinner recipe.
Edamame is often served as a Japanese appetizer or side dish recipe. The soybeans in their pods are boiled or steamed, then served with a generous spinkle of salt.
Need an easy Japanese dinner recipe? This teriyaki salmon is a weeknight go-to! The pan seared fillet is glazed with a sweet and savory teriyaki sauce.
Try Japanese chicken curry recipe for a weeknight dinner! This Japanese version of curry stars tender pieces of chicken, carrots, and potatoes are cooked in a rich, savory sauce.
This roasted Japanese eggplant is a tasty way to prepare the traditional vegetable. Roasting eggplant makes it lusciously tender, and with a sauce of garlic, ginger, and Sriracha, it’s irresistible.
It‘s easy to make authentic and homemade Japanese Miso Soup! Here's how to make quick and easy soup stock (dashi) from scratch, then create classic miso soup with tofu and wakame seaweed.
Learn how to make tender and juicy Chicken Teriyaki at home in less than 20 minutes using the traditional Japanese cooking method. You‘ll love the succulent and pan-seared boneless chicken thighs glazed in an easy, four-ingredient homemade sauce.
Okonomiyaki is a savory Japanese cabbage pancake “grilled as you like it“ with your choice of protein and tasty condiments and toppings. This recipe for the popular Osaka street food includes key ingredients that give it a truly authentic taste.
Crispy on the outside and juicy on the inside, this homemade Tonkatsu recipe (Japanese Pork Cutlet) has a light, airy crust. Serve it with tangy sesame tonkatsu sauce for an extra savory touch. We fell in love with tonkatsu when visiting Japan.
This homemade recipe makes those famous Japanese pan-fried dumplings that are crisp and golden on the bottom and juicy inside. Dipped in a savory sauce, they’re a mouthwatering treat. We order gyoza as an appetizer almost every time we get sushi!
Udon are the thick and chewy wheat flour noodles served hot or cold. They're nestled in a delicate broth in this udon noodle soup recipe, all about simplicity and comfort. This is another favorite Japanese recipe from when we visited the country!
Onigiri are Japanese Rice Balls, often wrapped in seaweed and with various fillings. These make an ideal quick snack and a fun alternative to sandwiches for lunch.
Yakisoba is a classic Japanese recipe of stir-fried noodles with meat, vegetables, and a sweet savory sauce. Use any proteins you like—pork, chicken, shrimp, or calamari. For vegetarian, swap in tofu.
A classic Japanese recipe is a rice omelette called Omurice. It’s a home-cooking staple in Japan adored by people of all ages.
Japanese Milk Bread (Shokupan) is a classic Japanese recipe: it's got a soft, fluffy, and slightly sweet flavor and a melt-in-your-mouth texture. It's great for breakfast toast and sandwiches.
Smothered with sweet-savory homemade teriyaki sauce, this Teriyaki Tofu Bowl is easy and delicious! It’s also a great way to incorporate tofu into your weeknight dinner rotation.
The classic Japanese Fried Rice (Yakimeshi) with ham, egg, and green onion is a delicious one-pan meal that you can whip up in under 20 minutes. It’s a great Japanese recipe for a weeknight meal.
Last up in our essential Japanese recipes: Yosenabe! It's a basic Japanese hot pot where you can cook ingredients—chicken, seafood, tofu, and all kinds of vegetables—in a dashi-based broth.
Top 20 Japanese Recipes (Ramen & More)
Dive into these delicious Japanese recipes, including some of our own favorites and some incredible creations from our friends who are renowned Japanese recipe developers. From sushi to ramen, explore the flavors of Japan and bring them to your kitchen! This easy ramen recipe features crispy pan-fried tofu and a slurpable miso broth. See above for more recipe ideas!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Main dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Ingredients
- 12 to 16 ounces extra-firm tofu
- 2 tablespoons toasted sesame oil, divided
- 2 tablespoons olive oil, divided
- 6 tablespoons white, light, or yellow miso paste, divided
- 2 tablespoons soy sauce, divided
- 1 cup sweet yellow onion, sliced
- 8 ounces baby bella (cremini) mushrooms
- 1 cup Napa cabbage, thinly sliced
- 3 green onions
- 4 garlic cloves
- 2 large carrots
- 8 ounces dry ramen noodles
- 4 cups vegetable broth
- 1 tablespoon mirin
- ¼ cup coconut milk
- 2 cups spinach leaves
- Sesame seeds, for garnish
Instructions
- Prep the tofu: Remove the tofu from the package and drain liquid. Cut tofu into half lengthwise and place it in a large bowl. Microwave on high for 2 minutes, which helps to extract liquid. Drain off excess liquid released in the microwave. Place the two pieces on a towel; place another folded towel on top and add a cutting board and a heavy object. Allow to press for 15 minutes until the water is drained.
- Prep the veggies: Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.
- Cook the tofu: Cut the tofu into bite-sized cubes. Heat 1 tablespoon toasted sesame oil and 1 tablespoon olive oil over medium high heat. Add the tofu and cook for about 10 minutes until lightly browned and crisp on all sides, turning occasionally. Meanwhile, stir together 2 tablespoons miso, 1 tablespoon soy sauce and 1 tablespoon water. When the tofu is browned, turn off heat and carefully pour sauce over tofu (be careful, it splatters!). Stir sauce onto tofu and cook additional minute over medium heat until fragrant.
- Cook the noodles (while you make the broth): Heat large pot of water to a boil and cook noodles to al dente. Drain and set aside. If necessary, refresh the noodles under some hot tap water before serving.
- Make the broth: In a large pot or Dutch oven, heat 1 tablespoon sesame oil and 1 tablespoon olive oil over medium high heat. Add the onion and cook 4 minutes until lightly browned on the edges. Add the garlic and cook for 30 seconds until just browned, stirring constantly. Add the vegetable broth and bring to a simmer.
- Add the mushrooms, carrots, mirin, and 3 tablespoons miso paste and cook about 10 minutes until the mushrooms are tender. Add the remaining 1 tablespoon soy sauce and the coconut milk, green onions, cabbage, spinach and cook until the spinach is just wilted, about 1 minute. Taste and add about 1 tablespoon more miso paste to taste.
- Serve: To serve, place the noodles into four bowls. Top with the broth, tofu, and vegetables. Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth).
If you’re looking for an impressive side dish, this pretty little pear gorgonzola salad will have you smitten. Alex and I love a good salad that easy yet tastes as good as a restaurant, and this one fits the bill.
It’s a celebration of flavors and textures, with juicy pears, funky cheese, dried cherries, and maple pecans glazed quickly in a skillet. It’s all tossed in our simple balsamic vinaigrette dressing and it pairs with so many different dinners, from chicken to fish to lasagna.
Types of pears for this salad
There are several different types of pears you can find at the grocery store. Pretty much anything you can find works for this pear gorgonzola salad! The most common varieties you’ll find at grocery stores in the States are:
- Bartlett pear: This classic pear is typically green with a rounded shape. It’s known for its soft, juicy flesh and sweet flavor.
- Anjou pear (shown in photos): This pear comes in both green and red varieties. Anjou pears are slightly firmer than Bartletts and have a more balanced sweet and tart flavor.
- Bosc pear: This type has a deep brown skin with fresh, juicy flesh that has earthy notes.
Tips for how to ripen pears
Pears that you buy from the grocery store are often very firm and can take a while to ripen. They look similar to apples, but you can think of them more in terms of bananas when it comes to ripening. Here are some tips on how to ripen pears:
- The fastest way to ripen pears is to place them in a paper bag. Leave them at room temperature and they should be ripe in 2 to 4 days.
- In a bowl on the counter, pears ripen in about 4 to 7 days. Check them by gently pressing the flesh to see if it is tender.
- Don’t place pears in the refrigerator until they are ripe. The refrigerator slows the ripening process. If you place them in the fridge right away, they’ll be rock hard. Allow them to ripen first, then refrigerate only if you want to delay eating them.
Why you’ll love this pear gorgonzola salad
This pear gorgonzola salad is the best mix of textures and flavors that comes together into a rock-star status side dish! The best part is the quick maple glazed pecans.
Our standard recipe for candied pecans is baked and takes about 30 minutes. If we’re looking to whip up a salad and we don’t have candied nuts on hand, we make these maple pecans! It takes just 5 minutes: you toast the nuts in the skillet, then add cinnamon and salt. They’re absolutely delicious and so simple.
Salad dressing options
This pear gorgonzola salad is delicious with the balsamic vinaigrette listed in the recipe below, which is one of our favorite salad dressing recipes ever! But it works with other vinaigrette-style dressings as well. Try one of the following:
- Both maple vinaigrette and honey vinaigrette both pair well with the flavors in the salad.
- This poppy seed dressing has a sweet, elegant flavor and a fun vibe with the poppy seeds.
- This apple cider vinegar dressing, Dijon mustard dressing, or honey mustard vinaigrette all compliment fruit well.
A few more topping ideas
There are loads of ideas for different toppings for a pear gorgonzola salad. Keep the greens and pears but swap in these options cheese, nuts or other mix-ins:
- Dried cranberries or raisins can stand in for the cherries.
- Pomegranate seeds make a pop of color and could also substitute dried cherries.
- Feta crumbles or goat cheese crumbles work well as a substitute for the cheese.
- Walnuts, toasted almonds, pistachios, hazelnuts, toasted pine nuts, or pepitas work in place of the pecans
Pro tip: add protein for a main dish salad
This pear gorgonzola salad works in any season, though it’s an ideal fall salad or winter salad. Alex and I also love to make it into a main dish by topping with a protein, like chicken, salmon, or tofu! Here are some recipes for cooking the protein:
Dietary notes
This pear gorgonzola salad recipe is vegetarian and gluten-free. For vegan, omit the gorgonzola.
Frequently asked questions
Can you use blue cheese in a pear gorgonzola salad?
Yes! Gorgonzola and blue cheese are terms that are often used interchangeably, but blue cheese is actually a category of cheese whereas gorgonzola is a type of blue cheese. Either cheese works here!
What’s the difference between blue cheese and gorgonzola?
Gorgonzola is a cheese made in Italy. It’s made from cow’s milk and has a milder flavor compared to other blue cheeses. Its texture varies from creamy and spreadable to crumbly, depending on the aging process.
Blue cheese is a category of cheeses with blue veining from made from edible molds. This encompasses a wider range of varieties, made from milks like cow, goat, or sheep (gorgonzola is a type of blue cheese). Blue cheeses you find at the store can be much stronger and sharper than gorgonzola.
Pear Gorgonzola Salad
This sweet and savory pear gorgonzola salad is a 5 star side dish! It features juicy pears, creamy cheese, and maple pecans, all tossed in a zingy balsamic vinaigrette dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Salad
- Method: No Cook
- Cuisine: Salad
- Diet: Vegetarian
Ingredients
- ½ cup pecan halves
- ½ tablespoon maple syrup
- 1/16 teaspoon cinnamon
- 1 pinch kosher salt
- 1 recipe Balsamic Vinaigrette
- 1 ripe pear, sliced
- 1 shallot
- 8 cups butter lettuce (or other greens), torn
- ⅓ cup gorgonzola cheese crumbles (or blue cheese)
- ¼ cup dried cherries or cranberries
Instructions
- To make the maple pecans, toast the pecans in a skillet for 4 to 5 minutes until starting to brown and become fragrant. Add the cinnamon and salt and toast until fragrant, about 30 seconds. Turn off heat, and stir in maple syrup until well coated. Transfer to a plate to cool.
- Make the Balsamic Vinaigrette salad dressing.
- Prep the fresh ingredients: Slice the pear into thin slices. Thinly slice the shallot.
- To serve, place the greens on a plate or platter. Top with the pear slices, shallot, maple pecans, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
Salad recipes you may enjoy
Fruit served over greens with nuts and a vinaigrette is our style of salad! Here are some more of our favorite salad recipes that incorporate fruit:
- Pears: Try Pear Salad or Radicchio Salad
- Apple: Try Apple Salad, Apple Walnut Salad, Watercress Salad, or Goat Cheese Salad
- Strawberries: Go for Strawberry Salad or Strawberry Spinach Salad
- Blueberry: Make Blueberry Salad
- Orange: Try Fennel Orange Salad, Endive Salad, or Frisee Salad
The bright red color of the popular Campari liqueur might make you think it tastes sweet. But its flavor is herbal and ultra bitter! It’s got a long history and features in several famous classic cocktails.
Even if you’re not a fan of bitter flavors, Campari is worth buying—mixing it into sweet or sour drinks adds nuance and complexity. In fact, as two cocktail experts it’s one of our favorite liquors to stock. Here’s more about it, what it tastes like, and how to use this popular Italian liqueur.
What is Campari?
Campari is a bitter Italian liqueur that’s an aperitif: a drink designed for sipping before a meal. It’s part of the family of Italian amaros (amaro means “little bitter”). One of the most popular of all Italian liqueurs, it was invented in 1860 by Gaspare Campari in Novare, Italy. It’s most famous for its starring role in classic cocktails like the Negroni and Americano.
Campari is bright red in color, which originally came from a dye made of crushed insects! The modern recipe now uses artificial red coloring. This liquor is sold by the company Gruppo Campari, which also bought Aperol in the 1990s. But these Italian liqueurs are more different than they are alike: read more at Campari vs Aperol.
What does Campari taste like?
Campari has a strong bittersweet flavor, with notes of orange peel, cherry, clove, and cinnamon. It’s one of the most bitter liqueurs used in modern drinks.
Are there any Campari substitutes? This liqueur is so unique, it’s hard to replace. It’s readily available at your local liquor store. In a pinch, you can substitute any red amaro or Aperol, but Aperol is much sweeter.
Why we like it
Campari features in many classic cocktails and some great modern classics. While it’s ultra bitter, it’s perfect for mixing into sweet or sour drinks to add complexity. It’s a great second tier liqueur to keep on hand outside of the big five (gin, vodka, whiskey, rum, and tequila).
How much does it cost?
Compared to other liquors, Campari is mid-priced. A 375 ml bottle costs about $20, and a 750 ml bottle costs $25 to $30.
Most popular Campari cocktails
While you can drink Campari straight as a shot or an aperitif, it’s most commonly included in cocktails. Here are the most popular Campari cocktails using this bitter liqueur. While the Negroni is most popular worldwide, we prefer the more intriguing Boulevardier or the fusion tropical cocktail, the Jungle Bird.
The Negroni is one of the most popular classic cocktails of all time. It’s equal parts refreshing, bitter, and complex, with gin, Campari and sweet vermouth.
Also try: Negroni Sbagliato (with champagne) and Mezcal Negroni (with mezcal)
The Americano is even older than the Negroni: it's the original inspiration for that drink, invented in the 1860s! It’s bitter, complex and bubbly all at once, with Campari and soda water.
The Boulevardier is another 1920’s classic cocktail: it's a variation on the Negroni that swaps whiskey for gin (and tastes even better, in our opinion!).
The Jungle Bird is a fusion-style tropical cocktail from the 1970's starring the unlikely pairing of Campari and rum. It hits all the right notes: sweet, tart, fruity, and bitter.
Try the Campari spritz, a cousin of the popular Aperol spritz! Bitter and bubbly, this cocktail mixes the popular aperativo with sparkling wine and soda water.
Orange juice is the perfect sweet balance to bitter Campari. The Garibaldi cocktail has a little textural little flair with a foamy topping.
The Negroni sbagliato is a “mixed up” version of the classic cocktail using sparkling wine instead of gin. The lightly sweet Prosecco against the bitter Campari and sweet vermouth makes for a better balanced flavor than with gin.
Here's a fun Campari cocktail: meet the Siesta! This unexpected combination of tequila, Campari and fresh citrus juice is deliciously intriguing.
Negroni (Top Campari Drink)
Refreshingly bitter and just sweet enough, the Negroni is a classic cocktail that’s equal parts gin, vermouth and Campari. Cheers!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 drink
- Category: Drink
- Method: Stirred
- Cuisine: Cocktails
- Diet: Vegan
Ingredients
- 1 ounce (2 tablespoons) gin*
- 1 ounce (2 tablespoons) sweet or semi-sweet red vermouth
- 1 ounce (2 tablespoons) Campari
- Ice, for serving (try clear ice!)
- For the garnish: Orange peel
Instructions
- Combine the gin, sweet vermouth, and Campari in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
- Add ice to a lowball glass, and strain the drink into the glass (or you can use a cocktail glass without ice).
- Use a knife to remove a 1″ wide strip of the orange peel. Squeeze the orange peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve.
Notes
*We like the Boulevardier even better, a classic cocktail that’s a spin on the Negroni. Substitute 1 ½ ounces (3 tablespoons) bourbon whiskey for the gin. It has a rounder flavor that’s more balanced by the bourbon.
More liquor guides
Wondering what Aperol is? Or St Germain or Chartreuse? Want the best brand of bourbon or how to make a whiskey sour? We’ve got you! Here are a few more guides to liquor:
- Quick Guide to Chartreuse This pale green liqueur is worth adding to your collection…here’s why.
- Quick Guide to Absinthe This formerly banned liquor is now in good graces.
- Guide to Grenadine It’s mistaken as cherry, but this bright syrup has a secret.
- Quick Guide to Cointreau This popular orange liqueur is the best out there.
- Quick Guide to Orange Liqueur All you need to know about this somewhat confusing style of liquor.
Cottage cheese is on a major trend, so why not make it into treats? Alex and I have made recipes for everything from cottage cheese pancakes to cottage cheese dip. So we thought we’d give adding it to brownies a try (why not?!).
These cottage cheese brownies use the high protein cheese instead of butter or oil—and it works beautifully! They’re so easy to make and come out fudgy and chocolaty, with a deliciously rich flavor. We’ve served them at several parties already and everyone loves them! Consider us convinced—we’re on the cottage cheese bandwagon.
What readers love about this recipe
“These brownies were a huge hit at my work, people loved them. One lady even said they remind her of a chocolate cheesecake. The taste is perfect, so fudgy and rich. This is my kind of brownie!” -Tanvee
Ingredients for cottage cheese brownies
These cottage cheese brownies use a similar list of the typical cast of characters for a standard brownie, but you don’t need butter or oil. For equipment, you’ll need a large food processor to make the batter to whip the curds of cheese so they become smooth. Here are the ingredients you’ll need:
- Cocoa powder: You can make this either with regular cocoa powder or Dutch process cocoa powder for a dark chocolate brownie.
- All purpose flour, sugar, baking powder, and salt: These are the typical brownie ingredients.
- Full fat cottage cheese: Here cottage cheese stands in for the butter or oil. We recommend using full-fat cheese for the best texture.
- Eggs: Eggs help to hold the brownies together and makes a smooth batter.
- Vanilla extract: This adds nuance to the flavor.
- Semi sweet chocolate chips: You’ll use both melted chocolate in the batter, and chocolate chips folded in.
Tip for dark chocolate lovers
If you love dark chocolate, you can use dark chocolate chips (60%) instead of semi sweet. You can also use Dutch process (dark) cocoa powder to replace half or all of the regular cocoa powder.
The texture and flavor of these brownies
These cottage cheese brownies come out rich, super chocolaty, and very fudgy. They’re almost like a cross between a chocolate cheesecake and brownies, or like the texture of a flourless chocolate cake. If you prefer more of a chewy or cakey brownie, we recommend trying our olive oil brownies or gluten free brownies.
Storing leftovers
Store leftover brownies at room temperature in a sealed container for up to 5 days or refrigerated for 10 days. Allow to come to room temperature before enjoying (the brownies solidify when cold).
Dietary notes
These cottage cheese brownies are vegetarian. For gluten-free, try our gluten free brownies instead.
Cottage Cheese Brownies
These cottage cheese brownies are rich and chocolaty, using the trendy ingredient to stand in for butter or oil! This tasty treat is simple to make and comes out intensely fudgy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16
- Category: Dessert
- Method: Baked
- Cuisine: Brownies
- Diet: Vegetarian
Ingredients
- ½ cup cocoa powder
- ½ cup all purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup full fat cottage cheese
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips, plus one handful, divided
Instructions
- Preheat the oven to 350°F. Line an 8 x 8″ metal baking dish (see Notes) with a piece of parchment paper, cut so that it extends on two sides to easily remove the brownies from the pan. Grease the exposed parts of the pan with butter or oil to prevent sticking.
- In the bowl of a large food processor, add the cocoa powder, flour, sugar, baking powder, and salt and pulse to combine. Add cottage cheese, eggs, and vanilla extract and process for a few seconds until a batter forms.
- Place ½ cup chocolate chips into a dry glass measuring cup or glass bowl (make sure it’s completely dry or the chocolate will seize). Microwave on High power for 30 seconds, then stir. Microwave another 30 seconds and stir. At this point it should be mostly melted with a few chunks: keep stirring and if necessary cook another 15 seconds until all the chocolate chunks disappear and the chocolate is perfectly smooth*. Pour the melted chocolate into the food processor and process until combined and a smooth batter forms.
- Add the remaining ½ cup chocolate chips and pulse twice until combined, scraping once and processing again. Pour the batter into the prepared pan and smooth into an even layer. Sprinkle another handful or two of chocolate chips over the top.
- Bake 33 to 40 minutes until set in the center (and the center no longer looks shiny). Allow to cool in the pan for 30 minutes, then use the parchment to lift out the brownies to cool further. Slice into 16 pieces and enjoy warm or cool to room temperature. Store at room temperature wrapped in foil for up to 5 days or refrigerated for 10 days. Allow to come to room temperature before enjoying (the brownies solidify when cold).
Notes
If you love dark chocolate, you can use dark chocolate chips (60%) instead of semi sweet. You can also use Dutch process (dark) cocoa powder to replace half or all of the regular cocoa powder.
*Note: If you don’t have a microwave, place ½ cup chocolate chips in a small saucepan over low heat and heat for a few minutes, stirring frequently, until the chocolate is melted and the mixture is smooth.
Metal baking dishes yield the most consistent results; if you use a glass baking dish, you may need to increase the bake time.
Cottage cheese recipes you may enjoy
We love adding cottage cheese to recipes! If you like this idea, a few other cottage cheese recipes you might enjoy are our fan favorite cottage cheese pancakes, our high protein cottage cheese dip, or creamy cottage cheese mac and cheese.
Here’s your ultimate tofu sandwich: crispy breaded tofu, tangy Russian dressing, and crunchy pickles create a flavor explosion that will have you wanting seconds after the first bite!
We modeled this recipe after a crispy fish sandwich, right down to that savory creamy sauce, and it’s got all the most satisfying flavor and texture contrasts. We tested it on a friend who claims to not like tofu, and she gobbled it right up! It’s a fun plant-based recipe and vegan dinner to impress your friends and family.
Ingredients in a tofu sandwich
Here’s the thing about a tofu sandwich: tofu has a very soft texture. It’s so soft, in fact, that it can be hard to detect texture-wise when served on bread if you’re not careful. That’s why we created this crispy breaded tofu. To make a satisfying sandwich, you’ve got to have that contrasting texture of the protein.
Add to that veggies, crunchy pickles, and Russian dressing, which is that irresistibly tangy condiment that makes a Big Mac so satiating. (I’m starting to salivate just thinking about it!) Here’s what you’ll need for this tofu sandwich recipe:
- Extra firm tofu
- Seasonings: Soy sauce, panko, (plain unseasoned), cornstarch, onion powder, garlic powder, smoked paprika, salt and pepper
- Olive oil
- Buns
- Shredded lettuce or greens
- Pickles
- Russian Dressing
Tips for making breaded tofu
The star of the show in this sandwich is the panko breaded tofu, which gives it a lovely crisp exterior similar to the vibe of a crispy fish sandwich. Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. You’ll press a mix of panko and cornstarch onto the outside of the tofu, then pan fry until crispy. Here are a few tips:
- There’s no need to press the tofu! Many tofu recipes press out the liquid, which takes 30 minutes to 1 hour. But there’s no need for a wait time with this recipe! Simply pat it dry with a towel.
- Slice the tofu into rectangles. We like to slice the tofu into 8 thin slabs lengthwise, then in half for 16 rectangles total. You can do other shapes, but these are easy to work with.
- Dip the tofu in soy sauce before breading. Dip each side into tofu, then remove them to a plate. This helps to get the seasoning all the way through before breading.
- Pan fry the tofu in batches. Heat 2 tablespoons olive oil in a skillet (or enough to cover the bottom) and add half the tofu slabs. Cook on medium high heat for 2 to 3 minutes per side until browned and crispy.
Tips for the buns
It’s helpful to have a sturdy bun with a texture like an artisan bread for this tofu sandwich, like a ciabatta roll. Many hamburger buns are soft and fluffy, which make for a less satisfying sandwich since the tofu has a soft texture. These work for proteins like hamburger and fish that have a lot of texture, but it’s not as delicious with tofu.
For vegan, make sure the bun has vegan ingredients. Most ciabatta rolls are vegan, as are artisan breads like sourdough or no knead bread.
Why to use Russian dressing
You know that creamy, savory sauce that makes you unable to stop inhaling a Reuben sandwich or a Big Mac? Yes, that’s Russian dressing. It’s very easy to make at home, and a slather of it makes any sandwich undeniably delicious. It’s made of mayonnaise, ketchup, and a few other key tangy and savory ingredients that work together to make it altogether addicting.
Russian dressing takes this breaded tofu sandwich over the top, so make sure to include it when you make the sandwich! If you eat fully vegan, make sure to make the sauce with vegan mayonnaise.
Sides to serve with this tofu sandwich
How to turn this tofu sandwich into a meal? Add a side of coleslaw, fries, or salad and you’ve got a hearty dinner! Here are a few ways we’d accessorize it:
- Coleslaw: Try classic coleslaw, broccoli slaw, apple slaw or kale slaw.
- Fries: Make frozen fries (we like the brand Alexia), or make our baked fries, carrot fries, or baked sweet potato fries.
- Salads: Try our best chopped salad, kale salad, Caesar salad, arugula salad, or more salad recipes.
Dietary notes
This breaded tofu sandwich recipe is vegetarian, vegan, plant-based, and dairy-free; for vegan, use vegan buns and vegan mayonnaise.
Breaded Tofu Sandwich
Welcome to the tofu sandwich of your dreams! This incredible vegan sandwich stars crispy breaded tofu, tangy Russian dressing, and crunchy pickles that create a flavor explosion everyone will love.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 sandwiches
- Category: Main dish
- Method: Stovetop
- Cuisine: Tofu
- Diet: Vegan
Ingredients
- 14 ounces extra firm tofu
- Soy sauce, for dipping
- 1 cup plain panko
- 2 tablespoons cornstarch
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- Black pepper, to taste
- Olive oil, for cooking
- 4 buns, for serving*
- Shredded lettuce or mixed greens (or coleslaw mix)
- 1 handful pickles
- 1 recipe Russian Dressing (use vegan mayonnaise for vegan)
Instructions
- Slice the tofu into 8 thin slabs lengthwise, then in half for 16 rectangles total. Pat them dry with a clean towel.
- Place the tofu slabs in a shallow bowl with 4 tablespoons soy sauce, dipping each side in, then remove them to a plate. Discard the remaining soy sauce.
- Meanwhile, make the breading station: mix the panko, cornstarch, onion powder, garlic powder, smoked paprika, and salt in a small bowl, then pour it onto a plate in a single layer.
- Dip the tofu slabs into the breading mix, pressing it in with your fingers to help it adhere to each side.
- Heat 2 tablespoons olive oil in a skillet and add half the tofu slabs (or enough to cover the bottom). Cook on medium high heat for 2 to 3 minutes per side until browned and crispy. Repeat with the second batch of tofu.
- Make the sandwich by layering the tofu on a bun with pickles, Russian dressing, and topping with chopped greens. Enjoy immediately. Leftover tofu lasts up to 3 days; rewarm in a dry skillet before serving.
Notes
*It’s helpful to have a sturdy bun with a texture like an artisan bread (like a ciabatta roll). A soft and fluffy hamburger bun is less satisfying since the tofu has a soft texture. For vegan, make sure the bun has vegan ingredients.
More tofu recipes
There are so many tasty ways to enjoy this vegan protein! Here are some of our favorite tofu recipes:
- Make Crispy Tofu or Baked Tofu
- Whip up a Tofu Broccoli Stir Fry or Tofu Fried Rice
- Try this tasty Tofu Bowl, Tofu Soup, or Tofu Salad
- Try Easy Tofu Tacos or Coconut Tofu Curry
There’s something about bright green food that feels vibrant and healthy, perfect for spring and the change of seasons. And in the case of foods that aren’t supposed to be green, they feel a little like a novelty! Whatever the case, making St. Patrick’s Day recipes is a fun tradition that we’re planning to start with kids.
Growing up, I remember making green food as St. Patrick’s day recipes and totally loving it! We have quite the assortment of green recipes that we hope you’ll love—all without the use of food coloring! No matter the season, they’re fresh, healthy, and totally delicious.
Our top green food ideas
One of our favorite green food ideas is these green pancakes! Simply add 4 cups spinach to the batter and it makes a beautiful green color: perfect for celebrating St Patrick's day or spring! The pancakes are made of oats so they're hearty and filling.
Our family loves this healthy shamrock shake! It's packed with protein and naturally green with spinach, with the best minty flavor. Such a fun green food idea!
At the top of these green food recipes, something that’s not normally green: hummus! This green hummus is bright and flavorful healthy snack recipe, featuring green onions, spinach, cilantro and lime. We originally made this hummus as part of a few green recipes for St. Patrick’s Day, but it’s now a favorite that we make any time of the year.
If you're looking for bright green food ideas, try this creamy spinach soup! This beautiful green puree is packed with savory flavor and has a rich, creamy mouthfeel. Each spoonful is a delight!
Why not drink your green food? This green smoothie is the perfect immunity-boosting drink with a sweet tart flavor! It stars green apples, loads of spinach, and protein-packed nuts. This would be fun for St. Patrick’s Day green food ideas: we can imagine kiddos slurping this down! But it’s also one of our favorite personal smoothie recipes and perfect for breakfasts or snacks.
This dip recipe recipe is 100% green veggies, and people can't get enough of it! Every time we serve this one, someone asks for the recipe. When we tell them it's just green peas, cilantro, and salsa verde, they don't believe it! It's a great way to eat your green veggies.
On to one of our most popular green food ideas is Green Goddess Dressing! This healthy green goddess dressing takes less than five minutes to make and is great on salads or as a vegetable dip.
You've likely seen spinach tortillas or wraps in a store: but did you know you can make them at home? These green tortillas get their all-natural color from spinach leaves. It's a fun project and makes for lovely green wraps or quesadillas!
Here's a way to eat green food as a main dish: Go Green Bowls! These grain bowls are surprisingly filling and satisfying: full of quinoa and green vegetables like brocolli, kale, and fresh leafy greens. Smother it in our delicious lemon yogurt sauce. It’s savory and creamy, perfect for roasted vegetables, salads, and grain bowls. (Or use this Best Tahini Sauce.)
Speaking of green food, ever had green meatballs? These meatballs are actually vegetarian meatballs, made with spinach and feta. These green meatballs are straight up spinach, feta, egg, oat flour, and dried herbs. They’re delicious with spaghetti — or even as an appetizer dipped into some green goddess dressing!
The words “avocado smoothie” might make you think of a rich, savory puree, but the flavor here is sweet and tropical! Banana and pineapple bring sweet, nuanced flavor, and the texture is so light and creamy from the avocado!
Rounding out our green food list are tacos that are themed around a color: green! These “verde” lentil tacos are full of fresh flavors, and feature all sorts of green: green lentils, green cabbage, green onion, and a bright green cilantro drizzle. Celebrate green!
More green food ideas
Looking for more? Here are a few more ideas for recipes to eat more green foods:
- Try our top green cocktails
- Try these ways to eat leafy greens
- Go for our top kale recipes, spinach recipes or Swiss chard recipes
- These green smoothie recipes are full of beautifully fruity flavor.
- Our top broccoli recipes and green bean recipes feature these healthy veggies.
- This bright green avocado mayo or avocado tuna salad relies on this popular produce for color.
Top Green Food Ideas: Pancakes & More
These green food ideas are vibrant and delicious! They’re great as St. Patrick’s Day recipes or any time you need a more green in your diet. These naturally green pancakes are the perfect way to embrace the color!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 to 9 medium pancakes
- Category: Breakfast
- Method: Blended
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups Old Fashioned rolled oats
- 4 cups baby spinach
- 2 large eggs
- ¾ cup milk of choice
- 2 tablespoons salted butter or coconut oil
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
Instructions
- Melt the butter or coconut oil. Place all ingredients in a blender and blend on high until a smooth batter forms. Wait 5 minutes for the batter to thicken.
- Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the thickened batter into small circles (about ⅓ cup each). Cook the pancakes until the bubbles pop on the top: low and slow is the key! Then flip them and cook until golden on the other side.
- Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
Here’s a hot take: we’d take chicken and rice soup any day over chicken noodle! (Do you agree?) Alex and I love this classic soup with rice instead of noodles because it infuses it with whole grains—and it tastes even better, we think.
When we create this soup our kids went crazy over it, solidifying it into our “weeknight dinner playlist.” Tender chunks of chicken and perfectly cooked rice float in a rich, savory broth that’s infused with aromatic vegetables and a hint of smoky paprika. We recently served it for a dinner party and everyone kept saying, “What’s in this?!” Here’s our spin on this everyday classic recipe—which we think is a total winner.
What readers love about this recipe
“This chicken and rice soup is a HUG in a bowl. The simplest flavors but so comforting and heartwarming. It was perfect for today and made a classic feel good meal!” -Tanvee
Ingredients for chicken and rice soup
Canned versions of chicken and rice soup were a staple for both Alex and me growing up, and this homemade recipe brings all the nostalgia with even better flavor. To be honest, this one is modeled after one we had at my parents’ house after we were all sick for a family gathering (true story!), and it’s positively restorative. It’s simple enough for a weeknight, but tastes like it’s been simmering all day. Here are the ingredients you’ll need:
- White onion, carrots, celery, and garlic: These aromatic veggies form the classic flavor base. We like adding fresh garlic for even more of a punch; make sure to use fresh garlic (not jarred or dried) for best flavor.
- Chicken breasts: We like buying organic chicken where possible for best flavor and most sustainable option.
- Long grain white rice: White rice has the best texture for this soup; using brown rice would take longer to cook so we don’t recommend substituting it here.
- Chicken stock and water: We like using a combination of chicken stock with a little water. The rice does soak up quite a bit of the liquid.
- Dried oregano, garlic powder, and smoked paprika: These are our keys to a delicious, savory flavor.
Tips for the best chicken soup
This chicken rice soup has a few tricks that make it stand out from standard recipes. Here are a few tips that we incorporated to maximize the flavor:
- Cook the chicken in the broth: Instead of using pre-cooked chicken, this method cooks the chicken right in the broth, infusing it with more flavor and keeping it tender.
- Smoked paprika: This Spanish spice adds a subtle smoky depth that transforms the entire soup. Don’t skip it! (Use up leftovers with our smoked paprika recipes.)
Storing leftovers
A few important notes about storage of this chicken and rice soup:
- This soup lasts for up to 3 days in the refrigerator, but you’ll notice the rice absorbs the liquid from the soup over time. Add a splash of chicken stock when reheating leftovers to bring it back to a soup-like texture.
- For meal prep, make the soup without the rice, then add cooked rice to each portion before serving. This prevents the rice from becoming overly soft.
- The soup also freezes up to 2 months. Again, you may need to add a little extra broth when you reheat it.
Sides to serve with chicken rice soup
This chicken and rice soup works as both a cozy dinner or an easy lunch recipe. Here are a few ideas of what to pair with it:
- Crusty bread like homemade no knead bread or focaccia bread
- Cornbread like skillet cornbread or cornbread muffins
- Green salads like easy arugula salad or wintery radicchio salad
- Gourmet grilled cheese sandwiches for the ultimate comfort food pairing
- Simple crackers and cheese for a light side
Dietary notes
This chicken and rice soup recipe is gluten-free and dairy-free, and it also works as a high protein and Mediterranean diet recipe.
Chicken and Rice Soup Recipe (Family Favorite!)
This chicken and rice soup recipe is a cozy, easy soup everyone will love! It’s our family favorite, with tender shredded chicken and fluffy rice that swim in a savory broth infused with smoky paprika.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 to 8
- Category: Main dish
- Method: Stovetop
- Cuisine: Soup
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 1 white onion, diced
- 4 medium carrots, peeled and chopped
- 4 celery ribs, thinly sliced
- 3 garlic cloves, minced
- 2 quarts chicken stock
- 2 cups water
- 2 large boneless skinless chicken breasts (1 ½ to 2 pounds)
- ¾ cup long grain white rice
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 ½ teaspoons kosher salt, plus more for serving
- Freshly ground black pepper
- ½ teaspoon smoked paprika
- 1 green onion, minced, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 6 to 7 minutes. Add the garlic and sauté for 1 minute until fragrant.
- Add the chicken stock, water, whole chicken breasts, rice, oregano, garlic powder, and kosher salt. Bring to a boil, then reduce to a simmer. Cover loosely and cook until the chicken is cooked through, 20 to 25 minutes, or until the chicken registers at least 165°F when tested with a food thermometer.
- Remove the chicken breasts to a cutting board and let rest for 5 minutes, then shred the chicken using two forks or your fingers to pull it into bite-sized pieces (or use a stand mixer with paddle attachment to shred the chicken.
- To finish the soup, stir in the shredded chicken and smoked paprika. Taste and add the up to an additional ½ teaspoon kosher salt and fresh ground black pepper to taste. Turn off the heat and let stand for 5 minutes to allow the flavors to meld.
- Serve warm, garnished with green onions. Store leftovers refrigerated for up to 3 days. Note that the rice will continue to absorb liquid as it sits; when reheating, you may need to add additional water or stock and adjust seasonings.
Notes
For meal prep, you can make the soup without the rice, then add cooked rice just before serving. This prevents the rice from becoming overly soft in leftovers.
Soup recipes you may enjoy
A few more of our favorite healthy soup recipes: this sweet potato lentil soup is creamy and cozy, red lentil soup and kale soup are fast and easy, wild rice soup is a fan favorite, and lemon chicken orzo soup is a similar soup with pasta.
