After a long day, the temptation to order takeout is real. But what if I told you that you could have a delicious, satisfying, and healthy dinner on the table in less time than it takes for your delivery to arrive? The secret ingredient, once again, is fiber.
A high-fiber dinner is the perfect way to end your day. It can help you feel full and satisfied, prevent late-night snacking, and promote a healthy digestive system. It’s time to say goodbye to greasy, expensive takeout and hello to a world of flavorful, fiber-packed dinners that you can feel good about eating. I’ve gathered 20 of my favorite easy, high-fiber dinner recipes that are so good, you’ll forget all about that takeout menu.
1. The Hearty and Flavorful Black Bean and Sweet Potato Chili
This black bean and sweet potato chili is a vegetarian twist on a classic comfort food. It’s packed with fiber, protein, and flavor, and it’s the perfect meal for a cozy night in. The sweetness of the sweet potato pairs perfectly with the smoky spices and savory black beans.
Ingredients:
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 large sweet potato, peeled and cubed
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 (14.5-ounce) can of diced tomatoes
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream or Greek yogurt, chopped cilantro, sliced avocado
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute, until fragrant.
- Add the sweet potato, black beans, diced tomatoes, chili powder, and cumin. Season with salt and pepper.
- Bring the chili to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the sweet potato is tender.
- Serve the chili hot, with your favorite toppings.
2. The One-Pan Lemon Herb Roasted Chicken and Veggies
This one-pan lemon herb roasted chicken and veggies is a weeknight dinner dream. It’s easy to make, easy to clean up, and it’s packed with flavor and nutrients. The chicken is tender and juicy, and the vegetables are roasted to perfection. It’s a complete meal in one pan!
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 pound of Brussels sprouts, trimmed and halved
- 1 pound of baby potatoes, halved
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 lemon, sliced
Instructions:
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, toss the Brussels sprouts and potatoes with olive oil, oregano, thyme, salt, and pepper.
- Arrange the chicken breasts on the baking sheet with the vegetables.
- Top the chicken and vegetables with lemon slices.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and browned.
3. The Creamy and Dreamy Butternut Squash Risotto
This butternut squash risotto is the ultimate comfort food. It’s creamy, cheesy, and packed with the sweet, nutty flavor of butternut squash. It’s a bit of a labor of love, but it’s so worth it. The constant stirring is what creates the creamy texture, so put on some music and enjoy the process.
Ingredients:
- 6 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 ½ cups of Arborio rice
- ½ cup of dry white wine (optional)
- 2 cups of roasted butternut squash cubes
- ½ cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- In a medium saucepan, bring the vegetable broth to a simmer.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute, until fragrant.
- Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is translucent.
- If using, pour in the white wine and cook until it has been absorbed by the rice.
- Add a ladleful of the warm vegetable broth to the rice and stir until it has been absorbed.
- Continue adding the broth, a ladleful at a time, stirring constantly, until the rice is cooked through and creamy. This will take about 20-25 minutes.
- Stir in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.
- Serve the risotto immediately, with an extra sprinkle of Parmesan cheese if desired.
4. The Flavor-Packed Shrimp and Asparagus Stir-Fry
This shrimp and asparagus stir-fry is a quick and easy weeknight dinner that’s packed with flavor and nutrients. The shrimp is a great source of lean protein, and the asparagus is packed with fiber and vitamins. Serve it over a bed of brown rice for a complete and satisfying meal.
Ingredients:
- 1 tablespoon of sesame oil
- 1 pound of large shrimp, peeled and deveined
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 1 red bell pepper, chopped
- For the sauce: ¼ cup of soy sauce, 2 tablespoons of honey or maple syrup, 1 tablespoon of rice vinegar, 1 clove of garlic (minced), 1 teaspoon of grated ginger
- Cooked brown rice, for serving
Instructions:
- In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, garlic, and ginger.
- In a large skillet or wok, heat the sesame oil over medium-high heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes.
- Remove the shrimp from the skillet and set aside.
- Add the asparagus and bell pepper to the skillet and cook for 5-7 minutes, until tender-crisp.
- Return the shrimp to the skillet and pour the sauce over the top. Cook for another minute, until the sauce has thickened.
- Serve the stir-fry over a bed of brown rice.
5. The Hearty and Healthy Shepherd’s Pie with a Sweet Potato Topping
This shepherd’s pie is a healthy and delicious twist on a classic comfort food. The filling is made with lean ground turkey and a variety of vegetables, and the topping is made with mashed sweet potatoes instead of white potatoes. It’s a complete meal in one dish, and it’s packed with fiber, protein, and nutrients.
Ingredients:
- For the filling: 1 tablespoon of olive oil, 1 pound of lean ground turkey, 1 onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 1 cup of frozen peas, 1 cup of chicken or vegetable broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, salt and pepper to taste
- For the topping: 2 large sweet potatoes (peeled and cubed), 2 tablespoons of milk or cream, 1 tablespoon of butter, salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- To make the filling, heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until browned.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in the peas, broth, Worcestershire sauce, and thyme. Season with salt and pepper.
- Bring the mixture to a simmer and cook for 10-15 minutes, until the sauce has thickened.
- While the filling is cooking, make the topping. Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes.
- Drain the sweet potatoes and return them to the pot. Mash the sweet potatoes with the milk or cream and butter. Season with salt and pepper.
- Pour the filling into a baking dish. Top with the mashed sweet potatoes.
- Bake for 20-25 minutes, or until the filling is bubbly and the topping is lightly browned.
6. The Ultimate Veggie Lasagna
This veggie lasagna is a lighter, healthier version of the classic Italian dish. It’s packed with layers of fresh vegetables, creamy ricotta cheese, and a flavorful marinara sauce. It’s a great way to get your daily dose of veggies, and it’s so delicious, you won’t even miss the meat.
Ingredients:
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 4 cups of fresh spinach
- 1 (15-ounce) container of ricotta cheese
- 1 large egg
- ½ cup of grated Parmesan cheese
- Salt and pepper to taste
- 1 (24-ounce) jar of marinara sauce
- 9 whole-wheat lasagna noodles, cooked
- 2 cups of shredded mozzarella cheese
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, zucchini, and bell pepper and sauté for 5-7 minutes, until softened.
- Add the spinach and cook for another minute, until wilted.
- In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Season with salt and pepper.
- To assemble the lasagna, spread a thin layer of marinara sauce in the bottom of a baking dish.
- Arrange 3 lasagna noodles on top of the sauce. Top with half of the ricotta mixture, half of the vegetable mixture, and a third of the mozzarella cheese.
- Repeat the layers, ending with a final layer of noodles, marinara sauce, and mozzarella cheese.
- Bake for 30-40 minutes, or until the lasagna is bubbly and the cheese is melted and golden brown.
7. The Spicy and Smoky Blackened Salmon with Avocado Salsa
This blackened salmon is a quick and easy weeknight dinner that’s packed with flavor. The salmon is coated in a spicy and smoky blackening seasoning, and then pan-seared to perfection. It’s served with a refreshing avocado salsa that’s the perfect complement to the spicy fish.
Ingredients:
- For the blackening seasoning: 1 tablespoon of smoked paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, salt and pepper to taste
- 4 (6-ounce) salmon fillets
- 1 tablespoon of olive oil
- For the avocado salsa: 1 avocado (diced), 1 tomato (diced), ¼ cup of chopped red onion, ¼ cup of chopped fresh cilantro, 1 tablespoon of lime juice, salt and pepper to taste
Instructions:
- In a small bowl, combine all of the ingredients for the blackening seasoning.
- Rub the seasoning all over the salmon fillets.
- In a large skillet, heat the olive oil over medium-high heat. Add the salmon and cook for 4-5 minutes per side, until the salmon is cooked through and blackened on the outside.
- While the salmon is cooking, make the avocado salsa. In a medium bowl, combine the avocado, tomato, red onion, cilantro, and lime juice. Season with salt and pepper.
- Serve the blackened salmon with the avocado salsa.
8. The Hearty and Healthy Turkey Meatballs with Zucchini Noodles
These turkey meatballs are a lighter, healthier alternative to traditional beef meatballs. They’re packed with protein and flavor, and they’re served with zucchini noodles instead of pasta for a low-carb, high-fiber meal. It’s a great way to satisfy your pasta cravings without all the guilt.
Ingredients:
- For the meatballs: 1 pound of lean ground turkey, 1 large egg, ¼ cup of breadcrumbs, ¼ cup of grated Parmesan cheese, 2 cloves of garlic (minced), 1 teaspoon of dried oregano, salt and pepper to taste
- 1 tablespoon of olive oil
- 1 (24-ounce) jar of marinara sauce
- 4 medium zucchini, spiralized
Instructions:
- In a large bowl, combine all of the ingredients for the meatballs. Mix until just combined.
- Form the mixture into 1-inch meatballs.
- In a large skillet, heat the olive oil over medium-high heat. Add the meatballs and cook until browned on all sides.
- Pour the marinara sauce over the meatballs. Bring the sauce to a simmer, then reduce the heat to low and cook for 15-20 minutes, or until the meatballs are cooked through.
- While the meatballs are cooking, spiralize the zucchini.
- Serve the meatballs and sauce over the zucchini noodles.
9. The Flavorful and Filling Chicken and Chickpea Curry
This chicken and chickpea curry is a quick and easy weeknight dinner that’s packed with flavor. The chicken is tender and juicy, and the chickpeas add a boost of protein and fiber. The curry sauce is creamy and delicious, and it’s perfect for soaking up with a side of naan bread.
Ingredients:
- 1 tablespoon of coconut oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (15-ounce) can of chickpeas, rinsed and drained
- 1 (14.5-ounce) can of diced tomatoes
- 1 (13.5-ounce) can of coconut milk
- 2 tablespoons of curry powder
- Salt and pepper to taste
- Cooked brown rice or naan bread, for serving
Instructions:
- In a large skillet, heat the coconut oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute, until fragrant.
- Add the chicken and cook until browned on all sides.
- Stir in the chickpeas, diced tomatoes, coconut milk, and curry powder. Season with salt and pepper.
- Bring the curry to a simmer, then reduce the heat to low and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the curry over a bed of brown rice or with a side of naan bread.
10. The Easy and Delicious Sheet Pan Sausage and Veggies
This sheet pan sausage and veggies is a quick and easy weeknight dinner that’s perfect for busy families. It’s packed with flavor and nutrients, and it’s all cooked on one pan for easy cleanup. You can use any type of sausage you like, but I prefer to use a high-quality chicken or turkey sausage.
Ingredients:
- 1 pound of chicken or turkey sausage, cut into 1-inch pieces
- 1 pound of broccoli florets
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 2 tablespoons of olive oil
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, toss the sausage, broccoli, bell pepper, and onion with olive oil, Italian seasoning, salt, and pepper.
- Bake for 20-25 minutes, or until the sausage is cooked through and the vegetables are tender and browned.
11. The Colorful and Hearty Ratatouille
Ratatouille is a classic French vegetable stew that’s as beautiful as it is delicious. It’s packed with fresh vegetables, and it’s a great way to use up any extra produce you have on hand. Serve it on its own, or over a bed of polenta or quinoa for a complete and satisfying meal.
Ingredients:
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 eggplant, chopped
- 2 zucchini, chopped
- 1 red bell pepper, chopped
- 1 (28-ounce) can of crushed tomatoes
- 1 teaspoon of dried herbs de Provence
- Salt and pepper to taste
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute, until fragrant.
- Add the eggplant, zucchini, and bell pepper and cook for 10-15 minutes, until the vegetables are tender.
- Stir in the crushed tomatoes and herbs de Provence. Season with salt and pepper.
- Bring the ratatouille to a simmer, then reduce the heat to low and cook for 20-30 minutes, or until the vegetables are very tender and the sauce has thickened.
12. The Cozy and Comforting Chicken and Wild Rice Soup
This chicken and wild rice soup is a warm and comforting meal that’s perfect for a chilly evening. The wild rice has a nutty flavor and a chewy texture that pairs perfectly with the tender chicken and vegetables. It’s a complete meal in one bowl, and it’s packed with fiber and protein.
Ingredients:
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 cups of chicken broth
- 1 cup of wild rice blend
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes, until softened.
- Add the chicken and cook until browned on all sides.
- Stir in the chicken broth, wild rice, and thyme. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and simmer for 45-60 minutes, or until the rice is tender and the chicken is cooked through.
13. The Stuffed Acorn Squash with Quinoa and Cranberries
This stuffed acorn squash is a beautiful and festive dish that’s perfect for a special occasion or a weeknight dinner. The acorn squash is roasted until tender and sweet, and then it’s stuffed with a delicious mixture of quinoa, cranberries, and pecans. It’s a vegetarian main course that’s sure to impress.
Ingredients:
- 2 acorn squash, halved and seeded
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 cup of cooked quinoa
- ½ cup of d