Finding the perfect easy veg dinner recipes that are both nutritious and delicious can sometimes feel like a challenge, especially after a long day. Whether you’re a busy professional, a student, or simply looking for quick, wholesome meals to satisfy your family, vegetable-based dinners offer endless possibilities.
These recipes are not only packed with vibrant flavors but also bring a great balance of vitamins, minerals, and fiber to your plate.
In this blog post, I’ll share a simple yet flavorful vegetarian dinner recipe that anyone can whip up in under 30 minutes. It’s perfect for weeknights when you want to keep things effortless without compromising on taste.
Plus, I’ll provide handy tips, variations, and nutrition information to help you tailor the meal to your preferences. Ready to transform fresh veggies into a comforting dinner?
Let’s dive in!
Why You’ll Love This Recipe
This recipe is a fantastic choice for anyone looking to enjoy a quick, healthy, and satisfying vegetarian dinner. It uses common pantry staples and fresh vegetables, making it budget-friendly and easy to customize with whatever you have on hand.
Simple preparation means you spend less time in the kitchen and more time enjoying your meal. The balanced combination of colorful veggies, herbs, and spices creates layers of flavor that are sure to please even the pickiest eaters.
Additionally, this meal is versatile—perfect for meal prep, family dinners, or even impressing guests with a wholesome plant-based option. If you enjoy this recipe, be sure to check out some other favorites like Veggie Quesadilla Recipe Indian Style Easy & Delicious and Vegan Slow Cooker Recipe for Easy, Delicious Meals for more inspiration.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, finely chopped | 1 medium |
| Garlic cloves, minced | 3 |
| Bell peppers, mixed colors, sliced | 2 medium |
| Zucchini, chopped | 1 medium |
| Carrots, sliced | 2 medium |
| Cherry tomatoes, halved | 1 cup |
| Cooked chickpeas (canned or boiled) | 1 cup |
| Fresh spinach | 2 cups |
| Ground cumin | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Salt and pepper | To taste |
| Fresh parsley, chopped (optional) | 2 tablespoons |
| Cooked rice or quinoa (to serve) | 2 cups |
Equipment
- Large non-stick skillet or sauté pan
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring spoons
- Serving bowls or plates
- Optional: rice cooker or pot for cooking grains
Instructions
- Heat the olive oil in your skillet over medium heat. Once shimmering, add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning and release the rich aroma.
- Incorporate the sliced bell peppers, chopped zucchini, and sliced carrots. Stir well and cook for 6-8 minutes, allowing the vegetables to soften but still retain a slight crunch.
- Sprinkle in the ground cumin and smoked paprika. Stir to coat the veggies evenly with the spices, enhancing the flavor profile.
- Add the halved cherry tomatoes and cooked chickpeas. Continue to cook for 3-4 minutes until the tomatoes release their juices and the chickpeas heat through.
- Stir in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.
- Remove from heat and sprinkle with chopped fresh parsley if using, adding a fresh, herbal brightness to the dish.
- Serve hot over a bed of cooked rice or quinoa for a complete, balanced meal.
Tips & Variations
“Feel free to swap vegetables based on what’s in season or your personal favorites! Broccoli, mushrooms, or green beans work wonderfully in this dish.”
If you want to add some extra protein, try tossing in some toasted nuts like cashews or almonds just before serving. For a spicy kick, add a pinch of red chili flakes along with the paprika.
This recipe can easily be turned into a hearty stew by adding a can of diced tomatoes and a splash of vegetable broth before simmering the vegetables. Serve that version with crusty bread or try it with our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a comforting twist.
Want another quick veg dinner idea? Check out this flavorful Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for vibrant Caribbean-inspired meals.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 12 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 10 g |
| Fat | 8 g (mostly healthy fats) |
| Vitamin A | 110% DV |
| Vitamin C | 90% DV |
| Iron | 20% DV |
Serving Suggestions
This colorful vegetable medley pairs wonderfully with grains like rice, quinoa, or couscous. For a gluten-free option, opt for brown rice or millet.
You can also stuff this mixture into warm pita bread or tortillas for a quick wrap or burrito-style dinner.
Serve alongside a simple green salad with a lemon vinaigrette to add freshness and crunch. A dollop of vegan yogurt or a sprinkle of nutritional yeast can add creaminess and depth to the flavors.
For an extra indulgent touch, try pairing this dish with our Vegan Bread Maker Recipe for Soft and Delicious Loaves fresh out of the oven.
Conclusion
Easy veg dinner recipes like this one remind us how simple and satisfying plant-based meals can be. With minimal ingredients and straightforward steps, you can create a dish bursting with flavor and nutrition in no time.
This recipe encourages you to embrace fresh vegetables and experiment with spices, making weeknight dinners both exciting and wholesome.
Whether you’re cooking for yourself, your family, or friends, this meal is sure to become a favorite go-to option. Don’t hesitate to explore more delicious vegetarian ideas on the blog, such as our Vegan Halloween Dessert Recipes That Will Wow Your Guests or the hearty High Protein Vegan Soup Recipes for Healthy Meals.
Happy cooking!
📖 Recipe Card: Easy Veg Dinner Stir-Fry
Description: A quick and healthy vegetable stir-fry perfect for a weeknight dinner. Packed with fresh veggies and simple seasonings for a delicious meal.
Prep Time: PT15M
Cook Time: PT15M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- Salt and pepper to taste
- 1 tablespoon sesame seeds (optional)
Instructions
- Heat olive oil in a large pan over medium heat.
- Add garlic and ginger, sauté for 1 minute.
- Add onion and cook until translucent.
- Add all vegetables and stir-fry for 7-8 minutes.
- Pour in soy sauce and mix well.
- Season with salt and pepper to taste.
- Sprinkle sesame seeds before serving.
Nutrition: Calories: 180 kcal | Protein: 5 g | Fat: 10 g | Carbs: 18 g
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