Healthy Dinner Recipes at 10 Minutes (or Less)

Healthy Dinner Recipes at 10 Minutes (or Less)

Not Lots of Individuals believe me when I say creating a healthy meal at 10 minutes or less is Potential.

And so I decided to come up with these three recipes to show just how simple it might be.

In precisely the same period of time, it would take you to sit through a drive-thru line, you can whip up these nutrient-dense, flavor-packed meals.

Stuffed sweet potatoes with a pea and avocado smash

Servings: 1-2


  • 2 medium sweet potatoes

For your pea and avocado twist:

  • 1 cup green beans
  • Inch avocado
  • 1-2 garlic cloves, chopped
  • 1/4 cup red onion, chopped
  • ~ 1 tablespoon. Olive oil
  • Sea salt, black pepper, and chili flakes to taste

For Your spiced chickpeas:

  • ~ 1 tablespoon. Avocado oil (or oil of preference )
  • 1 teaspoon garlic, minced
  • 1/4 cup red onion, chopped
  • ~ 1 Tsp. Smoked paprika
  • cumin
  • 1/4 tsp. cayenne
  • A pinch of chili peppers and salt to taste

For the pine tahini dressing:

  • 4 tablespoons. tahini
  • 1 1/2 tablespoon. Maple syrup
  • 1 1/2 tbsp. Lemon juice
  • 1 clove garlic, minced
  • 2 tsp. Apple cider vinegar
  • 1 teaspoon. Olive oil
  • Sea salt and black pepper


  1. Poke holes in your sweet potatoes and cook in the microwave for around 47 minutes, until tender.
  2. For those chickpeas: In a small pot over moderate heat, put in your own avocado oil, garlic, garlic, and spices and cook for approximately 1 3 minutes. Next, put in your chickpeas and cook for 5-10 minutes until you are ready to function.
  3. For your own pea and avocado crush: Put in a blender or food processor, add all of your ingredients and blend/pulse and soon you’ve reached your preferred consistency.
  4. For the dressing: In a medium bowl, whisk together all the ingredients until thoroughly combined.
  5. Cut open your cooked sweet potatoes, a substance with all the pea and avocado crush and chickpeas, and then drizzle with the walnut tahini dressing-table. Serve with any other vegetables if desired.

Basil cashew pesto pasta

Servings: 2


  • 8 ounces. 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
  • nutritional yeast
  • 1/4 cup 3 tbsp. Olive oil
  • Two tbsp. Lemon juice
  • 1/3 tbsp. Sea salt
  • 1/2 tbsp. Black pepper


  1. Insert your box of pasta to salted boiling water and cook until al dente.
  2. Working with a blender or food processor, add in garlic, 3 tablespoons. Add the nutritional yeast and salt to the blender. Pulse until combined.
  3. Insert the basil and the remaining coconut oil and blend again until all is incorporated.
  4. The pulse from the lemon juice.
  5. Drain and rinse your cooked pasta, return into the pot, and then mix with your cashew pesto until all is coated. You might have extra pesto (but that is perhaps not really a terrible thing).

Easy spiced lentils

Servings: approximately 4


  • 15 ounce. Can cooked legumes, drained and rinsed
  • 3 garlic cloves
  • 1/2 onion, chopped
  • 1 large red bell pepper, seeds, and stem removed
  • 2 tablespoon. Tomato paste
  • 1-2 tbsp. Maple syrup
  • Sea salt and much more to taste, if desired
  • 1 tbsp. Smoked paprika
  • Inch teaspoon. ground cumin
  • 1 teaspoon. Ginger, finely grated
  • Ground turmeric
  • Cayenne pepper
  • Two tablespoons. Lemon juice


  1. Blend thoroughly, then preference to see if you will 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 of the ways through.
  3. Serve with rice, noodles, or veggies.

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


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