5 Veggie-Packed Dinners My Family Eats on Repeat (Yes, Even My Kid)

Because believe it or not, your family can learn to like vegetables, too!

Simply Recipes / Prerna Singh

I spent the early part of my career as a Registered Dietitian diligently encouraging my patients and clients to consume more plants. “Eat more fruits, vegetables, and whole grains!” I’d preach. They’d begrudgingly agree as they walked out the door, but discussions during our second and third follow-up appointments revealed little to no change. “Why won’t they eat lettuce/tomatoes/insert-plant-here?” I’d wonder.

With time and experience, I finally figured it out—it wasn’t that they didn’t want to include plants in their meals, they just didn’t know what to do with them. So I went to culinary school determined to learn in hopes that I could teach them! 

Flash-forward several years, and now I’m a self-appointed plant-based cooking pro. I’ve been lucky enough to share my knowledge through online and in-person cooking classes, lectures, and counseling. I also make a point to include plenty of plant-based recipes on my social media accounts and the work I do for clients and editorial outlets. I've even convinced my tiny family of three that a dinner loaded with veggies is not only satisfying and delicious, but beautiful.

It’s all about knowing what you’re working with and then cooking it with TLC. Also, fresh herbs and plenty of spices help! Here are some of my family’s current favorites when it comes to veggie-packed dinners.

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Get Recipe with Title: The 5-Ingredient Broccoli Recipe My Kids Beg For

01 of 05

Easy Vegetarian Chili

Simply Recipes / Alison Bickel

Get Recipe: Easy Vegetarian Chili

I’m from the Midwest where chili shows up regularly on the weekly menu rotation, especially in the fall and winter. While I love a good beef and bean version, it can feel a little too hearty and heavy. I love this simple, satisfying vegetarian version that packs in whole grains and vegetables, but doesn’t leave me wanting a nap. My family loves things extra spicy, so I’ll often include a jalapeño in the mix. As for toppings, you can count on plain Greek yogurt and plenty of shredded sharp cheddar cheese!

02 of 05

Mexican Tostada

Simply Recipes / Ciara Kehoe

Get Recipe: Mexican Tostada

There are some pretty amazing taquerias in Chicago where I live, but when we can’t get to one, I head to the recipe database in my brain and pick something to create at home. Since everyone in my family loves a good, crispy tostada, I’ll often use this Mexican Tostada recipe as my starting poin. If I have time, I’ll air-fry my corn tortillas (a more nutritious option than frying, but still delicious), but I’ve been known to purchase store-bought tostadas made by a local spot. After assembling each tostada, I’ll set out a bunch of veggie toppings for piling on for the big finish, swapping in nutrient-dense romaine or shredded cabbage for the iceberg, and maybe adding jicama and radishes in addition to the tomatoes and avocado.

03 of 05

Lentil Soup

Simply Recipes / Sally Vargas

Get Recipe: Lentil Soup

Don’t rush the process of making soup! That’s what I learned in culinary school. Each step is just as important to the dish as the next, so take your time nurturing and coaxing the flavor out of each ingredient like in this lentil soup. Softening the onions, garlic, carrots, and celery creates a complex base that’s perfect for the protein-packed lentils. It’s a satisfying dish that pairs perfectly with crusty bread and plenty of freshly grated Parmesan cheese.

04 of 05

Easy Vegetable Fried Rice

Simply Recipes / Cheyenne Cohen

Get Recipe: Easy Vegetable Fried Rice

One of my favorite meals is fried rice. I often have the staples to make it on hand and it comes together quickly. I use this Easy Vegetable Fried Rice as a starting point, but I typically double the carrots and bell pepper, since everyone enjoys them, or swap in what’s in my pantry, refrigerator, or freezer. We all love water chestnuts, snow peas, and baby corn.

05 of 05

Chana Masala

Simply Recipes / Prerna Singh

Get Recipe: Chana Masala

I love spices and this Chana Masala dish is packed with some of my favorites. Instead of randomly being tossed into the dish, they’re bloomed in warm oil to help bring out their big, bold flavors. The addition of aromatics like onion and ginger build on that flavor and keep every bite interesting. And finally, the chickpeas provide a hearty “meatiness” to the dish, packing in protein, fiber, and plenty of other nutrients that nourish the brain and body. I pair this dish with a whole grain like quinoa or rice and serve it with another vegetable, like this Curried Cauliflower.

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