You can use just about any seafood to make this veggie-packed, sushi-inspired bowl. Try shrimp, seared tuna, or even canned salmon…or you can keep it totally vegetarian.

This Peruvian-inspired recipe is the end of boring roast chicken. A whole bird is marinated in jalapeño, garlic, paprika, soy sauce, lime, and lots of good spices, then it’s roasted until the skin is crispy and the meat is juicy.

Hats off to whoever invented spaghetti squash. Roasted in the oven, the meat of the vegetable shreds just like tiny angel hair pasta. This recipe adds spicy Buffalo chicken to the mix for an indulgent-tasting yet wholesome meal.

This super-simple, feel-good meal features a big dollop of hummus on the bottom and a healthy serving of your favorite Mediterranean toppings on top. Load this bowl with cucumber, tomato, olives, pickled onions, peppers, and feta.

This protein-packed, hearty chili is delightful on cold nights. Serve it with a dollop of sour cream and some tortilla chips for dipping.

Meatless Monday just got a whole lot more interesting with this buttery, melt-in-your-mouth whole roasted cauliflower, roasted with savory wild mushrooms.

This creamy curry sauce is made with coconut milk, crushed tomatoes, and lots of spices. It tastes like a cross between Thai red curry and shrimp tikka masala, which is a win in my book.

If you’re looking for a vegetarian meal that still tastes incredibly satisfying, this Korean-inspired rice bowl is for you. Of course, you could always add your favorite meat, like marinated skirt steak or chicken.

If you get easily intimidated by cooking fish at home, this salmon is a must-try. It slow-roasts at a low temperature, so it’s basically impossible to overcook, and the result is delightfully tender and flaky.

Beef Bourguignon gets a vegetarian-friendly twist in this recipe, which is made with lots of mushrooms cooked with onion and carrots in red wine, veggie broth, tomato paste, Dijon mustard, and tamari. It’s hearty and savory and perfect over mashed potatoes or egg noodles.

This French recipe is just so cozy. Russet potatoes, sweet potatoes, bell pepper, onion, zucchini, and squash are sliced, arranged in a baking dish, and topped with marinara sauce and Parmesan and roasted until tender.

This dish features all the creaminess of mac ‘n’ cheese without any dairy. The decadent sauce is made with pumpkin (or butternut squash), white miso, soaked raw cashews, nutritional yeast, and spices. Make a big batch because you’ll want to put it on everything.

If you’re trying to cut back on carbs, these Buffalo chicken stuffed lettuce wraps are a delicious way to start. If you use a store-bought rotisserie chicken, you don’t even have to turn on the oven.

Start with ground beef (or pork or chicken, for that matter), and cook it in a mixture of brown sugar, soy sauce, ginger, sesame oil, and sriracha. Add it to a base of your favorite grains, like rice, faro, or quinoa with lots of veggies.

These chicken skewers are marinated in a simple mixture of olive oil, lemon, and fresh herbs. Serve them over rice, in pita bread, or on a salad with some crunchy vegetables and hummus or tzatziki.

It doesn’t get much easier than these fajitas, which come together on a single sheet pan to eliminate just about any mess. If steak isn’t your favorite, just swap in your favorite protein.

The key to this low-carb jambalaya, made with with chicken, shrimp, and sausage, is the crunchy cauliflower rice. Instead of being sautéed until soggy, the cauliflower is spread out on a baking sheet, seasoned, and roasted to maintain a delicious crispy texture.

Spiralized zucchini takes the place of rice noodles in this better-for-you version of a Thai classic. With it also tossed in the gingery, garlicky, peanut butter sauce, you won’t miss the carbs.

This Vietnamese-inspired bowl is packed with all the delicious flavors of a banh mi sandwich. This recipe calls for cauliflower rice and ground pork, but you can swap in any grain or protein.

For the best flavor, start with boneless, skinless chicken thighs, which are sliced into small pieces and arranged on skewers. They’re then marinated in a soy, sake, and brown sugar marinade that caramelizes as the chicken is grilled.

You’ll want every day to be Taco Tuesday after trying this zesty and fresh shrimp version.

This rich stew gets its flavor from roasted cauliflower, sweet potato, and bell peppers, which are roasted and then simmered in a tomato-based broth with lots of spices.

The best thing about this recipe is its versatility. Grab your favorite store-bought gnocchi, some veggies, and a protein and roast everything simultaneously in the oven. Toss with your favorite pasta sauce, and you’ve got the ultimate weeknight meal.

For maximum flavor, use a mixture of ground beef and pork to make these herb-packed meatballs. Serve them in Greek-inspired bowls with all of your favorite toppings, like chopped tomatoes and cucumbers, feta, and bell pepper.

For this true dump dinner, just toss all the ingredients into your slow cooker and wait for this cozy soup to cook itself.

A light and fresh avocado peach salsa is the ultimate complement to this slightly spicy salmon, which is marinated in soy, honey, balsamic, crushed red pepper, and ginger.

Six ingredients and one baking sheet are all you need to make these better-for-you eggplant Parm stacks, which are baked from start to finish and never fried.

While this recipe is vegan, you can customize it according to your dietary preferences. Personally, I love adding fried egg or, if I’m craving more protein, some shrimp or tofu.

There’s no wrong time of day for baked eggs in spiced tomato sauce. Breakfast, lunch, or dinner, it’s perfectly appropriate and always satisfying.

IMO, salad tastes better when noodles take the place of lettuce. Once you try this bowl packed with veggies and buckwheat noodles in tangy sesame soy sauce, I think you’ll agree.


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