30 nutritious recipes that are bursting with flavour

30 nutritious recipes that are bursting with flavour: In today’s fast-paced world, maintaining a nutritious diet without compromising on taste can be a challenge. To help you enjoy meals that are both healthy and delicious, we have compiled an extensive list of 30 recipes that are bursting with flavour and packed with nutrients. Each recipe has been carefully crafted to ensure it meets your dietary needs while tantalizing your taste buds. Let’s dive into these mouth-watering dishes!

1. Quinoa and Black Bean Salad

Ingredients:

• 1 cup quinoa
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• Juice of 2 limes
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a large bowl, combine quinoa, black beans, bell pepper, avocado, and cilantro.
3. Drizzle with lime juice and season with salt and pepper.
4. Toss everything together and serve chilled.

2. Lemon Garlic Grilled Chicken

Ingredients:

• 4 chicken breasts
• 3 cloves garlic, minced
• Juice of 2 lemons
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, mix garlic, lemon juice, olive oil, salt, and pepper.
2. Marinate chicken breasts in the mixture for at least 30 minutes.
3. Grill chicken on medium-high heat until fully cooked.
4. Serve with a side of steamed vegetables.

3. Avocado Toast with Poached Eggs

Ingredients:

• 2 ripe avocados
• 4 slices whole-grain bread
• 4 eggs
• 1 tablespoon vinegar
• Salt, pepper, and red pepper flakes to taste

Instructions:

1. Mash avocados and season with salt, pepper, and red pepper flakes.
2. Toast the bread slices.
3. Spread mashed avocado on toast.
4. Poach eggs in simmering water with vinegar for 3-4 minutes.
5. Place poached eggs on avocado toast and serve.

4. Spaghetti Squash Primavera

Ingredients:

• 1 spaghetti squash
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Cut spaghetti squash in half and remove seeds.
2. Place squash halves cut side down on a baking sheet and bake for 40 minutes.
3. In a pan, sauté garlic, zucchini, bell pepper, and cherry tomatoes until tender.
4. Scrape out the spaghetti squash strands and mix with sautéed vegetables.
5. Sprinkle with Parmesan cheese and season with salt and pepper.

5. Sweet Potato and Black Bean Tacos

Ingredients:

• 2 large sweet potatoes, diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Corn tortillas
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1. Preheat oven to 425°F. Toss sweet potatoes with olive oil, cumin, and chili powder.
2. Spread sweet potatoes on a baking sheet and roast for 25-30 minutes.
3. Warm corn tortillas in a skillet.
4. Fill tortillas with roasted sweet potatoes and black beans.
5. Garnish with cilantro and serve with lime wedges.

6. Greek Yogurt and Berry Parfait

Ingredients:

• 2 cups Greek yogurt
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup granola
• 2 tablespoons honey

Instructions:

1. Layer Greek yogurt, mixed berries, and granola in a glass.
2. Drizzle with honey.
3. Repeat layers and serve immediately.

7. Spinach and Feta Stuffed Chicken Breast

Ingredients:

• 4 chicken breasts
• 1 cup spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Cut a slit in each chicken breast to create a pocket.
2. In a bowl, mix spinach, feta, and garlic.
3. Stuff each chicken breast with the spinach mixture.
4. Secure with toothpicks and season with salt and pepper.
5. Bake for 25-30 minutes until chicken is fully cooked.

8. Chickpea and Tomato Salad

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cherry tomatoes, red onion, and basil.
2. Drizzle with olive oil and balsamic vinegar.
3. Season with salt and pepper and toss to combine.
4. Serve chilled or at room temperature.

9. Baked Salmon with Dill Sauce

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup Greek yogurt
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 400°F. Place salmon fillets on a baking sheet.
2. Drizzle with olive oil and season with salt and pepper.
3. Bake for 15-20 minutes until salmon is cooked through.
4. In a bowl, mix Greek yogurt, dill, and lemon juice.
5. Serve salmon with a dollop of dill sauce.

10. Veggie-Packed Omelette

Ingredients:

• 4 eggs
• 1/4 cup milk
• 1/2 cup bell peppers, diced
• 1/2 cup mushrooms, sliced
• 1/4 cup spinach, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk eggs and milk.
2. In a non-stick skillet, sauté bell peppers, mushrooms, and spinach until tender.
3. Pour egg mixture over vegetables.
4. Cook until eggs are set, then fold omelette in half.
5. Serve immediately.

11. Lentil and Vegetable Soup

Ingredients:

• 1 cup lentils
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté onion, carrots, celery, and garlic until tender.
2. Add lentils, diced tomatoes, vegetable broth, cumin, and paprika.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes.
4. Season with salt and pepper before serving.

12. Shrimp and Avocado Salad

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Cook shrimp in a skillet until pink and opaque.
2. In a large bowl, combine shrimp, avocados, cherry tomatoes, and red onion.
3. Drizzle with olive oil and lime juice.
4. Season with salt and pepper and toss gently.

13. Stuffed Bell Peppers

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup shredded cheddar cheese
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. In a bowl, mix quinoa, black beans, corn, cheese, cumin, salt, and pepper.
2. Stuff each bell pepper with the mixture.
3. Place peppers in a baking dish and cover with foil.
4. Bake for 25-30 minutes, then uncover and bake for an additional 10 minutes.

14. Zucchini Noodles with Pesto

Ingredients:

• 4 zucchinis, spiralized
• 1/2 cup basil pesto
• 1/4 cup cherry tomatoes, halved
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss zucchini noodles with basil pesto.
2. Add cherry tomatoes and Parmesan cheese.
3. Season with salt and pepper.
4. Serve immediately.