Tasty Vegetarian Recipes for Dinner

1.Bucatini with Winter Pesto and Sweet Potatoes

Ready in under 30 minutes, this deserves a spot in your weeknight dinner rotation come winter.


1 large sweet potato, peeled and cubed

1 medium red onion, cut into wedges

1/3 c. plus 2 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

4 c. torn kale, collards, or mustard greens

½ c. fresh flat-leaf parsley

2 oz. grated Parmesan cheese (about 1/2 cup), plus more for serving

1 clove garlic

2 tsp. lemon zest, plus 1.5 tablespoons lemon juice

12 oz. bucatini

toasted pine nuts, for serving


  • Preheat oven to 425°F. Toss together potato, onion, and 2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Bake, stirring once, until potato and onion are tender, 24 to 26 minutes.
  • Meanwhile, place kale and parsley in a food processor. Pulse until chopped, 4 to 5 times. Add Parmesan, garlic, lemon zest, and juice. Pulse, scraping down the sides as needed, until finely chopped, 10 to 12 times. With the machine running, slowly add remaining 1/3 cup oil through the feed tube. Season with salt and pepper.
  • Cook pasta according to package directions, reserving 1/4 cup pasta water before draining. Toss pasta with roasted vegetables, pesto, and pasta water.
  • Serve topped with Parmesan and pine nuts.

Per Serving: protein: 17 g; fat: 30 g; carbohydrate: 80 g; fiber: 6 g; sodium: 289 mg; cholesterol: 12 mg; calories: 657.

2.Spinach-Artichoke Deep-Dish Pizza

Bake homemade pizza in a cast-iron skillet for irresistibly crispy crust.


1 tbsp. extra-virgin olive oil

1 (5-oz.) container baby spinach, coarsely chopped

3 garlic cloves, chopped

1/2 c. ricotta

1 1/2 oz. Parmesan, grated (about 1/3 c.)

1 tbsp. fresh lemon juice

1/4 tsp. crush red pepper flakes

Kosher salt

Freshly ground black pepper

1 1/2 tbsp. cornmeal

1 lb. store-bought pizza dough, at room temperature

6 oz. Fontina cheese, grated (about 1 1/2 c.)

1 (14-oz.) can artichoke hearts, drained and quartered

Fresh basil leaves, torn, for serving


  • Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10″ skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.
  • Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12″ round. Carefully press dough into the bottom and up the sides of the skillet.
  • Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.
  • Serve sprinkled with basil and cut into wedges.

Per Serving: protein: 32 g; fat: 32 g; carbohydrate: 67 g; fiber: 5 g; sodium: 1,186

3.Carrot-and-Black Bean Crispy Tacos

Dig into vegetarian tacos with tons of fresh flavor.


3 tbsp. extra-virgin olive oil, divided

1 small onion, chopped

1 poblano pepper, diced

1 tsp. chili powder

1 (15.5-oz.) can black beans, drained and rinsed

1 tbsp. fresh lime juice, plus wedges for serving

Kosher salt

Freshly ground black pepper

1/2 lb. medium carrots, cut into 3″ to 4″ sticks

1 tsp. ground cumin

8 whole-grain taco shells, warmed

Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving


  • Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
  • Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
  • Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.

Per Serving: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.

Source: CountryLiving