4 Healthy Main Dish Recipes You Need To Try!

Hi There, Today We Will see 4 Amazing and Easy and Delicious Main Dish Recipes, Hope you Enjoy Them!!

1 – Chickpea Mashed Potatoes

• Preparation Time: 5 minutes
• Cooking Time: 30 minutes
• Servings: 4

Ingredients:

• 2 cups chickpeas, cooked
• ¼ cup green onions, diced
• 2 teaspoons salt
• 2 teaspoons onion powder
• 1 cup walnut milk; homemade, unsweetened

Directions:

1. Plug in the food processor, add chickpeas to it, pour in milk, and then add salt and onion powder.

2. Cover the blending jar with its lid and then pulse for 1 to 2 minutes until smooth; blend in water if mixture is too thick.

3. Take a medium saucepan, place it over medium heat, and then add blended chickpea mixture in it.

4. Stir green onions into chickpeas mixture and then cook mixture for 30 minutes, stirring constantly.

Nutrition: 

Calories: 145.8  Carbohydrates: 19.1g Fat: 7.3g  Cholesterol 19 mg Sodium 14mg Protein: 3.3g

2 – Vegetable Chili

• Preparation Time: 5 minutes
• Cooking Time: 30 minutes
• Servings: 6

Ingredients:

• 2 cups black beans, cooked
• 1 medium red bell pepper; deseeded, chopped
• 1 poblano chili; deseeded, chopped
• 2 jalapeño chilies; deseeded, chopped
• 4 tablespoons cilantro, chopped
• 1 large white onion; peeled, chopped
• 1 ½ tablespoon minced garlic
• 1 ½ teaspoon salt
• 1 ½ teaspoon cumin powder
• 1 ½ teaspoon red chili powder
• 3 teaspoons lime juice
• 2 tablespoons grapeseed oil
• 2 ½ cups vegetable stock

Directions:

1. Take a large pot, place it over medium-high heat, add oil and when hot, add onion and cook for 4–5 minutes until translucent.

2.  Add bell pepper, jalapeno pepper, poblano chili, and garlic and then cook for 3–4 minutes until veggies turn tender.

3. Season vegetables with salt, stir in cumin powder and red chili powder, then add chickpeas and pour in vegetable stock.

4. Bring mixture to a boil, then switch heat to medium-low and simmer chili for 15–20 minutes until thickened slightly.5.  Then remove pot from heat, ladle chili stew among six bowls, drizzle with lime juice, garnish with cilantro, and serve.

Nutrition: 

Calories: 224.2  Carbohydrates: 42.6g Fat: 1.2g  Cholesterol 39 mg Sodium 14mg Protein: 12.5g

3 – Spaghetti Squash With Peanut Sauce

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Servings: 4

Ingredients:

• 1 cup cooked shelled edamame; frozen, thawed
• 3-pound spaghetti squash
• ½ cup red bell pepper, sliced
• ¼ cup scallions, sliced
• 1 medium carrot, shredded
• 1 teaspoon minced garlic
• ½ teaspoon crushed red pepper
• 1 tablespoon rice vinegar
• ¼ cup coconut aminos
• 1 tablespoon maple syrup
• ½ cup peanut butter
• ¼ cup unsalted roasted peanuts, chopped
• ¼ cup and 2 tablespoons spring water, divided
• ¼ cup fresh cilantro, chopped
• 4 lime wedges

Directions:

1. Prepare squash: cut each squash in half lengthwise and then remove Seeds.

2. Take a microwave-proof dish, place squash halves in it cut-side-up, drizzle with 2 tablespoons of water, and then microwave at high heat for 10–15 minutes until tender.

3. Let squash cool for 15 minutes until able to handle. Use a fork to scrape its flesh lengthwise to make noodles, and then let noodles cool for 10 minutes.

4. While squash microwaves, prepare sauce: take a medium bowl, add butter in it along with red pepper and garlic, pour in vinegar, coconut aminos, maple syrup, and water, and then whisk until smooth.

5. When squash noodles have cooled, distribute them evenly among four bowls, top with scallions, carrots, bell pepper, and edamame beans, and then drizzle with prepared sauce.

6. Sprinkle cilantro and peanuts and serve each bowl with a lime wedge. 

Nutrition: 

Calories: 419  Carbohydrates: 32.8g Fat: 24g  Cholesterol 27 mg Sodium 8mg Protein: 17.6g

4 – Cauliflower Alfredo Pasta

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Servings: 4

Ingredients:

• Alfredo sauce
• 4 cups cauliflower florets, fresh
• 1 tablespoon minced garlic
• ¼ cup nutritional yeast
• ½ teaspoon garlic powder
• ¾ teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper
• ½ tablespoon olive oil
• 1 tablespoon lemon juice, and more as needed for serving
• ½ cup almond milk, unsweetened
• Pasta
• 1 tablespoon minced parsley
• 1 lemon, juiced
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 12 ounces spelt pasta; cooked, warmed

Directions:

1. Take a large pot half full with water, place it over medium-high heat, and then bring it to a boil.
2. Add cauliflower florets, cook for 10–15 minutes until tender, drain them well, and then return florets to pot.
3. Take a skillet pan, place it over low heat, add oil and when hot, add garlic and cook for 4–5 minutes until fragrant and golden-brown.
4. Spoon garlic into a food processor, add remaining ingredients for sauce in it, along with cauliflower florets, and then pulse for 2–3 minutes until smooth.
5. Tip sauce into pot, stir it well, place it over medium-low heat, and then cook for 5 minutes until hot.
6. Add pasta into pot, toss well until coated, taste to adjust seasoning, and then cook for 2 minutes until pasta gets hot.
7. Divide pasta and sauce among four plates, season with salt and black pepper, drizzle with lemon juice, and then top with minced parsley.

Nutrition: 

Calories: 360   Carbohydrates: 59g Fat: 9g   Cholesterol 39 mg Sodium 14mg Protein: 13g