Healthy Living

Following a diet doesn’t necessarily have to be restrictive. With eating patterns like the Mediterranean diet, the focus is on what nourishing foods we can add to our plates to keep us feeling satisfied and nourished. That’s why this collection of side dish recipes includes a variety of vegetables alongside ingredients like olive oil, beans and whole grains. With delicious, three-step recipes like our Brussels Sprouts, Kale & Pear Salad and Cheesy Baked Tomatoes, you’ll understand why the Mediterranean diet has been ranked one of the healthiest eating patterns around.

01 of 16

Brussels Sprouts, Kale & Pear Salad

Fiber-packed kale and Brussels sprouts are tenderized in a tangy apple-cider vinaigrette, which softens their edges and infuses them with flavor. Pear slices add a juicy counterpoint, while crunchy pomegranate arils offer bursts of tartness in every forkful.

View Recipe

02 of 16

Maple-Mustard Roasted Vegetables

These maple-Dijon roasted vegetables combine sweet, tangy and savory flavors in one easy sheet-pan side dish. A mix of veggies are tossed in a maple syrup and Dijon mustard glaze before roasting. The high heat caramelizes the edges, bringing out natural sweetness, while the mustard adds a zesty punch.

View Recipe

03 of 16

Cheesy Baked Tomatoes

Baked tomatoes with cheese are a simple side dish that highlights the natural sweetness of tomatoes. We top halved tomatoes with a layer of melted mozzarella and tangy feta cheese, creating a deliciously gooey, golden crust. A sprinkle of fresh parsley adds a fresh note.

View Recipe

04 of 16

Arugula, Beet & Feta Salad

Peppery arugula and tender, sweet beets are balanced by a simple vinaigrette and briny bits of feta cheese in this arugula, beet and feta salad. Using cooked, peeled beets helps make prep a breeze.

View Recipe

05 of 16

Broccoli‑Apple Crunch Salad

Broccoli florets get tossed in a tangy apple-cider vinaigrette, brightened with Dijon and honey. Just before serving, thin slices of Honeycrisp apple, shredded sharp Cheddar and crunchy sunflower seeds join the mix for a sweet-salty-crunchy finish.

View Recipe

06 of 16

Cucumber, Tomato & Avocado Salad with Lemon-Shallot Vinaigrette

Crisp cucumbers, juicy tomatoes and creamy avocado create a delicious contrast in this easy salad. Tossed with a zesty lemon-shallot vinaigrette, this salad is bright, tangy and perfectly balanced.

View Recipe

07 of 16

Anti-Inflammatory Strawberry & Kale Salad with Burrata

This salad has a base of tender lacinato kale, which is rich in antioxidants. Sweet, juicy strawberries provide a healthy amount of vitamin C and anthocyanins, known for their powerful anti-inflammatory properties. Creamy burrata balances the earthy greens perfectly.

View Recipe

08 of 16

Broccoli Crunch Salad

From the crunchy nuts and Parmesan crisps to the chewiness of sun-dried tomatoes, this broccoli salad has a satisfying medley of textures. The red-wine vinaigrette brings a briny flavor that is balanced by the nuttiness of the cheese.

View Recipe

09 of 16

Roasted Beets with Mustard Vinaigrette

Packed with flavor, this is a delicious side dish that brings out the natural sweetness of beets with a tangy, zesty kick. For a more substantial meal, add grilled or roasted chicken, or turn it into a vibrant salad and serve it over a bed of peppery arugula.

View Recipe

10 of 16

Raspberry-Spinach Salad with Avocado & Walnuts

This salad includes juicy raspberries, creamy avocado and crunchy walnuts, which create a delightful mix of colors and flavor. The bright, citrusy dressing sets this salad apart and complements the richness of the avocado and the walnuts.

View Recipe

11 of 16

No-Cook Chickpea, Beet & Quinoa Salad

This easy, no-cook chickpea salad comes together in minutes. Look for precooked beets in the produce section of the grocery store. With a bright lemony-garlic dressing, this salad is the perfect side to accompany grilled chicken or roasted salmon.

View Recipe

12 of 16

Watermelon, Feta & Cucumber Chopped Salad

This watermelon, feta and cucumber chopped salad is a light and refreshing dish that balances sweet and salty flavors. The combination of juicy watermelon, cool cucumber and tangy feta makes it especially appealing on warm days. Fresh basil adds a fragrant, herbal note, but try mint if you want a cooler flavor. This salad pairs well with grilled meats, or serve it alongside hummus, pita or falafel for a bright, summery meal.

View Recipe

13 of 16

Roasted Carrot Salad

Sweet roasted carrots are the star of this salad, with some reserved for blending into a creamy, vibrant dressing. The carrot-based dressing—brightened with orange juice, whole-grain mustard and rice vinegar—adds a cohesive flavor to the salad. This roasted carrot salad works wonderfully as a side dish or as a main dish served with roasted chicken, salmon or tofu.

View Recipe

14 of 16

Strawberry Caprese Salad

This strawberry caprese salad is a fruity twist on the classic Italian dish, with juicy, ripe strawberries standing in for tomatoes. The sweet-tart flavor of strawberries goes beautifully with fresh mozzarella, basil and a drizzle of balsamic vinegar. This colorful salad is perfect as an appetizer, side dish or light lunch. To make it a main dish, top it with roasted chicken or add white beans.

View Recipe

15 of 16

Crunchy Chopped Salad

This chickpea-cabbage salad features carrots and cucumbers, giving it a quartet of ingredients that all begin with the letter “C”! This chopped salad is loaded with fiber and prebiotic chickpeas, promoting a healthy gut. Green cabbage keeps the color vibrant and fresh, though red cabbage works just as well.

View Recipe

16 of 16

Three Bean Salad

This three-bean salad is a wonderful addition to any meal. Rich in fiber, folate, iron and potassium, beans complement a heart-healthy diet and are also a great source of plant-based protein and iron for anyone following a vegetarian diet. Bring this colorful, healthy dish to a barbecue, serve it as an appetizer salad or side dish, and even pack it for lunch.

View Recipe

Make these tasty recipes ahead of time and save time during your lunch break with these recipes! These dishes are high in fiber, with at least 6 grams per serving, which can support healthy digestion and lower your risk of type 2 diabetes. They’re also vegetarian and full of colorful, fiber-rich veggies like kale, brussels sprouts and sweet potatoes to add variety to your menu. Try our 20-Minute Black Bean Soup or our High-Protein Caprese Chickpea Salad for a satiating make-ahead lunch you’ll love!

01 of 22

Chopped Broccoli & Chickpea Salad

This hearty broccoli-chickpea salad is packed with a satisfying texture and flavor from tender chickpeas, crunchy almonds, sweet golden raisins and tangy feta cheese. A mash of feta forms the base of the creamy, lemony dressing, coating every bite.

View Recipe

02 of 22

20-Minute Black Bean Soup

This effortless soup takes only 20 minutes, making it perfect for busy weeks. Canned black beans help speed things up, and taco seasoning and fire-roasted tomatoes help build rich, savory flavor, while cream cheese adds a silky texture.

View Recipe

03 of 22

High-Protein Black Bean Salad

In this high-protein salad, black beans take center stage. As the main source of plant-based protein, they make the salad satisfying, with their creamy texture pairing perfectly with sweet potato, crisp veggies and a citrusy dressing.

View Recipe

04 of 22

Easy Chickpea Salad Lunch Box

This chickpea salad is a fresh, no-cook lunch that’s perfect for busy weekdays. Chickpeas are tossed with crisp cucumber, juicy cherry tomatoes and a splash of lemon juice and olive oil for a refreshing bite. It’s easy to prep multiple servings at once, so you can stock your fridge with grab-and-go lunches for the week.

View Recipe

05 of 22

High-Protein Caprese Chickpea Salad

This caprese chickpea salad is a plant-based twist on the classic Italian favorite. It combines creamy mozzarella pearls, juicy cherry tomatoes and fragrant fresh basil with hearty chickpeas for a satisfying dish. A simple balsamic vinaigrette ties everything together with a tangy-sweet finish.

View Recipe

06 of 22

Gut-Healthy Miso Cup Soup

This miso soup is packed with gut-healthy ingredients like miso, a fermented paste that may improve digestion, plus reduce gas and bloating.

View Recipe

07 of 22

No-Chicken Salad Sandwich

This no-chicken salad sandwich made with chickpeas is a delicious plant-based alternative to the classic chicken salad. Make the filling ahead of time and then serve it on whole-grain bread, in a wrap, over a salad or with crackers for an easy lunch.

View Recipe

08 of 22

20-minute Chickpea Soup

This creamy chickpea soup comes together in just 20 minutes. Cream cheese adds a velvety texture that feels cozy and comforting. Garnished with cilantro and crunchy tortilla strips, it’s a one-pot meal that’s perfect for weekday lunches.

View Recipe

09 of 22

Eat-the-Rainbow Vegetable Soup

This vibrant and wholesome soup recipe helps support your well-being. It’s packed with a variety of colorful vegetables, like tomatoes, which contain lycopene. Lycopene is a phytochemical that may help reduce inflammation and reduce your risk of heart disease.

View Recipe

10 of 22

Anti-Inflammatory Farro & White Bean Salad

This Mason jar grain salad is the perfect grab-and-go lunch. It layers together farro, bell pepper, beets and arugula, all of which offer fiber and antioxidants that can help lower inflammation in your body. White beans add some plant-based protein to help you stay satisfied throughout the afternoon.

View Recipe

11 of 22

Sheet-Pan Roasted Butternut Squash Soup

Roasting the vegetables in the oven before blending them intensifies their flavors, resulting in a deeply rich and flavorful fall soup. We love the sweet and nutty flavor of butternut squash, but any winter squash with a similar texture, such as acorn, honeynut or kabocha squash, can be used in its place.

View Recipe

12 of 22

Walnut Pesto Pasta Salad

This cold pesto pasta salad will cool you off on a summer day. Fresh tomatoes and roasted red peppers add a pop of bright color and juiciness here, but any of your favorite pasta-salad veggies, like blanched broccoli and fresh bell peppers, would be delicious too.

View Recipe

13 of 22

Beet & White Bean Sandwiches

These sandwiches have a vibrant, creamy filling—all thanks to the antioxidant-rich beets and protein-packed white beans. Layer it all up with crisp alfalfa sprouts, sharp red onion and your favorite whole-wheat bread.

View Recipe

14 of 22

Crispy Chickpea Grain Bowl with Lemon Vinaigrette

Our favorite part of these vegetarian grain bowls is the tangy lemon vinaigrette, which ties together a satisfying combo of quinoa, toasted pumpkin seeds, and roasted chickpeas and kale.

View Recipe

15 of 22

Black Bean-Quinoa Bowl

This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.

View Recipe

16 of 22

Teriyaki Tofu Rice Bowls

With a handful of shortcut ingredients from your grocery store, including precooked rice packets and seasoned baked tofu, you can prepare several high-fiber, high-protein meals in about 15 minutes.

View Recipe

17 of 22

Lemon-Roasted Vegetable Hummus Bowls

Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full through the afternoon.

View Recipe

18 of 22

Falafel Pita Sandwiches with Tzatziki

This delightful vegetarian sandwich boasts tons of flavor from the yogurt sauce and quick-pickled veggies, and it's only 400 calories! You can make the pickled vegetables, falafel mixture and tzatziki sauce ahead of time for easy meal-prep lunches or dinner later in the week.

View Recipe

19 of 22

Eggplant Gyros

Eggplant's meaty texture is a delicious vegetarian stand-in for the lamb that typically fills a gyro sandwich. The vegetable absorbs the lemony-herby-spicy marinade like a sponge, so if you have time, let it marinate for the full day.

View Recipe

20 of 22

Chopped Veggie Grain Bowls with Turmeric Dressing

In about 10 minutes, you can prep a week's worth of lunches using 4 simple ingredients from your local specialty grocery store. To minimize prep, we're taking advantage of prechopped fresh veggie mix and frozen quinoa (which heats in the microwave in under 5 minutes). These crunchy chopped salad bowls are high in fiber but lower in calories, making them perfect for those following a reduced-calorie diet.

View Recipe

21 of 22

Quinoa Avocado Salad

Protein-packed quinoa pairs with creamy avocado in this refreshing grain salad. It's the perfect make-ahead side dish to bring on a picnic or take to a potluck. Or pack it for lunch or enjoy it as a light dinner.

View Recipe

22 of 22

Chipotle-Lime Cauliflower Taco Bowls

A bold, smoky marinade elevates roasted cauliflower in this meal-prep version of our popular Chipotle-Lime Cauliflower Tacos.

View Recipe