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Easy Plant-Based Dinner Recipes in Under 30 Minutes

What’s for dinner?  If the thought of this question stresses you out – this blog post is for you!  Preparing a delicious and well-balanced dinner for yourself and your family doesn’t have to be hard, complicated or stressful.  And flipping traditional recipes into more nutritious and plant-based is one of the B.Komplete specialties.  Check out our top recipe hacks for easy plant-based dinner recipes that will take you less than 30 minutes to prepare.    

BBQ Stuffed Sweet Potatoes

This recipe makes 4 servings.

Ingredients:

Instructions:

For fast cooking of baked potatoes use the microwave (recommend wetting a paper towel and wrapping each potato in the damp towel).  Using a fork poke a few holes in the potato.  It will take about five minutes to cook one sweet potato in the microwave, and add two minutes in the microwave for each additional potato. 

To get the potatoes crispy you will cook quickly in the oven.  Preheat your oven to 425 F. After you have done most of the cooking in the microwave, cut the potatoes in half and put on a baking sheet.  Bake in the oven until the outside is crispy, 5 – 10 minutes.

While your potatoes are cooking, heat a saucepan on medium-low, stir together your protein choice and BBQ sauce. Heat until warm, 5-10 minutes.

Top each potato with scoopfuls of the protein and sauce mixture. Spoon over additional BBQ sauce and top with sliced avocado.  

Meatball Salad

This recipe makes 4 servings.

Ingredients:

  • 2 Hearts of Romaine Lettuce, chopped
  • 1 cup of Grape or Cherry Tomatoes, halved
  • 1 Bell Pepper, sliced
  • 1 Medium Cucumber, sliced
  • ½ Cup Red Onion, diced
  • ½ Cup Fresh Parsley or 2 Tablespoons Dried Parsley 
  • 12 Gardein Meatballs
  • 1 Cup Biena Sea Salt Roasted Chickpeas
  • Your favorite Italian Salad or Greek Salad Dressing or top with a splash of oil oil and lemon

Instructions:

To cook the meatballs follow the package instruction.  In a large bowl mix together the lettuce, tomato, bell pepper, cucumber, onion and parsley.  Next dress with the salad dressing or oil and lemon and mix well.  Then portion the salad onto 4 plates and top each plate with 3 cooked meatballs and ¼ cup of the chickpeas.

Fried No-Rice Rice

This recipe makes 4 servings.

Ingredients:

  • 1 Tablespoon of Canola Oil
  • 1 Cup White Onion, diced (this is approximately a medium onion)
  • 3 – 4 Tablespoons of Vegetable Broth (you can use water if you don’t have this)
  • 2 Cloves of Garlic, minced
  • 1 Cup of Cascadian Farms Shelled Edamame
  • 1 Cup of Frozen Corn, Peas and Carrots
  • 2 Cups of Cascadian Farm Cauliflower Rice
  • 1 Tablespoon of Onion Powder
  • 5 – 6 Tablespoons of Tamari or Soy Sauce

Instructions:

Turn your burner to medium and using a medium – lage pan heat the oil until warm.  Add the frozen vegetables and cauliflower rice and allow to cook until soft.  Add the onion, edamame and garlic and continue to cook.  After the vegetables are lightly brown pour in the vegetable broth.  After the no-rice rice is finished cooking flavor with the onion powder and the Tamari or Soy Sauce.  Enjoy immediately or store in single serve containers for meal prep.

Spicy Chili

This recipe makes 6 servings.

So, technically this isn’t 30 minutes to make.  It will take you about 20 minutes to assemble.  And then you can use a slow cooker, which will take 6 – 8 hours.  

Ingredients:

  • 2, 15.5-oz cans no-salt-added red kidney beans and 2 15.5-oz cans no-salt-added pinto beans, rinsed and drained
  • 2 cans no-salt-added black beans (rinsed, drained)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 can no-salt-added, diced tomato (undrained)
  • 2 cans no-salt-added tomato sauce
  • 1 cup frozen whole kernel corn
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoon dried oregano (crumbled)
  • 2 teaspoon ground coriander
  • 4 medium garlic cloves (minced)

Instructions:  

The original recipe advised to combine all ingredients in a large bowl and mix.  Seperate into 2 1-gallon resealable plastic freezer bags and lay flat to freeze.  Prior to cooking take the bags out of the freezer and thaw under refrigeration overnight.  However if you want to cook right away skip the freezer step and proceed right to the cooking.  To cook, place the chili in a slow cooker and cook covered, on low, for 6 – 8 hours until the beans are tender.  Enjoy over salad, brown rice or quinoa, and topped with a slice of avocado.  This recipe is also perfect for meal prep.  

Plant-Based Tuna Melts

Such a classic meal – updated for a plant based option.  This recipe makes 2 servings.

Ingredients:

  • 2 Pouches of Good Catch Fish-less Tuna
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped onion or 2 teaspoons onion powder
  • 1 tablespoon chopped parsley or 1 teaspoon dried parsley 
  • ¼ cup Avocado Oil Mayonnaise
  • 1 tablespoon mustard 
  • Ground black pepper to taste
  • 2 slices Daiya Cheddar Cheese
  • 2 slices whole-grain bread (try Ezekiel

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Place the tuna salad on the bread slices and top each with 1 slice of the cheese.  Heat in a toaster oven (medium high) or regular oven (use the broiler or heat to 375 F) for 3 – 5 minutes or until the cheese has melted and the bread is toasty.  Enjoy!

Let’ us know how your plant-based recipes come out!  Tag us on Instagram, Facebook, Twitter, LinkedIn or YouTube with your creations!  

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