Healthy Dinner Recipes in 10 Minutes (or Less)

Servings: 1-2

Ingredients

• 2 medium sweet potatoes

For the pea and avocado smash:

• 1 cup green peas
• 1 avocado
• 1-2 garlic cloves, chopped
• 1/4 cup red onion, chopped
• ~ 1 tbsp. olive oil
• sea salt, black pepper, and chili flakes to taste

For the spiced chickpeas:

• 1 can chickpeas, drained and rinsed
• ~ 1 tbsp. avocado oil (or oil of choice)
• 1 clove garlic, minced
• 1/4 cup red onion, chopped
• ~ 1 tsp. smoked paprika
• 1/2 tsp. cumin
• 1/4 tsp. cayenne
• a pinch of chili flakes and salt to taste

For the maple tahini dressing:

• 4 tbsp. tahini
• 1 1/2 tbsp. maple syrup
• 1 1/2 tbsp. lemon juice
• 1 clove garlic, minced
• 2 tsp. apple cider vinegar
• 1 tsp. olive oil
• sea salt and black pepper

Directions

1. Poke
   holes in your sweet potatoes and cook in the microwave for around 4-7 minutes,
   until tender.
2. For the chickpeas: In a small pot over
   medium heat, add your avocado oil, garlic, onion, and spices and cook for
   around 1-3 minutes. Next, add your chickpeas and cook for 5-10 minutes until
   you’re ready to serve.
3. For the pea and avocado smash: In a
   blender or food processor, add all your ingredients and blend/pulse until you’ve
   reached your desired consistency.
4. For the dressing: In a medium bowl,
   whisk together all the ingredients until thoroughly combined.
5. Cut
   open your cooked sweet potatoes, stuff with the pea and avocado smash and
   chickpeas, and then drizzle with the maple tahini dressing. Serve with any
   other vegetables if desired.

Servings: 2

Ingredients

• 8 oz. box of pasta (I used Eat Banza chickpea
  pasta which cooks in 8-10 minutes)
• 2 cups fresh basil
• 1/4 cup raw cashews
• 2-3 garlic cloves
• 1/4 cup + 2 tbsp. nutritional yeast
• 1/4 cup + 3 tbsp. olive oil
• 2 tbsp. lemon juice
• 1/3 tbsp. sea salt
• 1/2 tbsp. black pepper

Directions

1. Add
   your box of pasta to salted boiling water and cook until al dente.
2. Using
   a blender or food processor, add in garlic, 3 tbsp. olive oil, cashews, and black
   pepper. Blend until smooth.
3. Add
   the nutritional yeast and salt to the blender. Pulse until combined.
4. Add
   the basil and the rest of the olive oil and blend again until everything is
   incorporated.
5. Pulse
   in the lemon juice.
6. Drain
   and rinse your cooked pasta, add back to the pot, and mix with your cashew
   pesto until everything is coated. You might have extra pesto (but that’s not a
   bad thing).

Servings: about 4

Ingredients

• 15 oz. can cooked lentils, drained and rinsed
• 3
  garlic cloves
• 1/2
  onion, chopped
• 1
  large red bell pepper, seeds and stem removed
• 2
  tbsp. tomato paste
• 1-2
  tbsp. maple syrup
• 1/2
  tsp. sea salt and more to taste, if desired
• 1
  tbsp. smoked paprika
• 1
  tsp. ground cumin
• 1
  tsp. ginger, finely grated
• 1/2
  tsp. ground turmeric
• 1/4
  tsp. cayenne pepper
• 2
  tbsp. lemon juice
• 3/4
  cup fresh cilantro

Directions

1. In
   a blender or food processor, add in garlic, onion, bell pepper, tomato paste,
   maple syrup, sea salt, spices, ginger, and lemon juice. Blend thoroughly, then
   taste to see if you need to add anything.
2. To
   a large pan or pot over medium-low heat, add your drained lentils, fresh
   cilantro, and sauce. Stir until well-combined and heated all the way through.
3. Serve
   with rice, noodles, or vegetables.

If you try them out, let me know what you think on Instagram. I love seeing your creations and I hope I can start to make eating healthier a little less intimidating and stressful.

J.J. Beasley is the man behind the Instagram and Facebook accounts @BeazysBites. He recently graduated with an undergrad degree in Business Management and International Business. He’s in the process of getting a master’s degree in nutrition and becoming a registered dietitian (while working part-time at a hospital as a nutrition assistant). He wishes to help others pursue a healthier, more sustainable lifestyle, and cannot wait to make his passion into a lifelong career.