:max_bytes(150000):strip_icc():format(jpeg)/RoastedPotatoTzatzikiBowl-370_preview_maxWidth_4000_maxHeight_4000_ppi_300_quality_100-006afd90515e4ef681dde7724acbc18d.jpg "an image of the Roasted Potato Tzatziki Bowl")
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
Spinach is a great source of folate, a crucial nutrient that’s especially important for those who are pregnant or breastfeeding. However, if you don’t want to dig into a green salad every day, these delicious recipes are the folate-rich lunches or dinners that you’ve been looking for. With 116 milligrams or more of folate (about 30% of your daily needs) per serving, these meals have more of the nutrient than a standard 2-cup serving of spinach. Try out our Roasted Potato Tzatziki Bowls for a hearty dinner, or our 5-Ingredient Avocado & Chickpea Salad for a lunch that’s easy to take on the go.
01 of 20
Roasted Potato Tzatziki Bowls
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
Our roasted potato tzatziki bowls are the perfect plant-based dinner, with bright, fresh and creamy flavors in every bite. Crispy, golden roasted potatoes are the centerpiece, accompanied by a tangy, herb-packed tzatziki sauce at the base. Loaded with fresh veggies like cucumbers, cherry tomatoes and red onion with a side of chickpeas for added fiber and plant-based protein, these bowls deliver big on flavor and nutrition.
02 of 20
Crispy Sheet-Pan Black Bean Tacos
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Abby Armstrong
These sheet-pan crispy black bean tacos are the best way to spice up your dinner with bold flavors and satisfying crunch. Baked to crispy perfection on your trusty sheet pan, these tacos are packed with seasoned black beans and melty cheese and served with a creamy chipotle crema, making them a fuss-free meal the whole family will love!
03 of 20
5-Ingredient Avocado & Chickpea Salad
Photographer: Jake Sternquist, Food Stylist: Sammy Mila, Prop Stylist: Gabriel Greco.
This avocado-and-chickpea salad is a fresh, flavorful dish that comes together in minutes. Made with just five ingredients, it’s as simple as it is satisfying. Creamy avocado pairs perfectly with hearty chickpeas for a filling, plant-based meal. With no cooking required and minimal prep, it’s a perfect quick lunch or dinner.
04 of 20
Get Your Greens Quiche
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
This loaded vegetable quiche packs in the greens and skips the crust, making it easy to pull together while keeping all the savory flavors of a traditional quiche. We love earthy and tender-crisp collard greens in this quiche, but you can easily swap them out for another sturdy green like kale or Swiss chard.
05 of 20
Creamy Pesto Beans
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Abby Armstrong
These creamy pesto beans come together in just 30 minutes. The sauce clings to tender white beans, and whatever is left is perfect for sopping up with a warm, crusty baguette. For a heartier meal, serve the beans over whole-grain pasta, letting the sauce coat every bite.
06 of 20
High-Protein Pasta Salad
Photographer: Robby Lozano, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
This high-protein pasta salad is a satisfying dish packed with plant-based protein from chickpea pasta and chickpeas, with an extra boost coming from fresh mozzarella cheese pearls. Tossed with fresh veggies and flavored with zingy za’atar seasoning, this salad is perfect for meal prep, a quick lunch or a satisfying dinner.
07 of 20
Loaded Chickpea-Stuffed Sweet Potatoes
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
These loaded chickpea-stuffed sweet potatoes are a hearty and nutritious dinner that combines the natural sweetness of roasted sweet potatoes with the satisfying crunch of crispy chickpeas. The chickpeas, cooked on the stovetop and seasoned to perfection, add a boost of fiber and plant-based protein, making this dish both filling and flavorful.
08 of 20
Roasted Veggies with Halloumi & Chickpeas
Photographer: Morgan Hunt Glaze, Prop Stylist: Claire Spollen, Food Stylist: Chelsea Zimmer
This sheet-pan halloumi, chickpea and veggie recipe is perfect for a weeknight dinner with easy cleanup. Chickpeas and halloumi provide protein to make this dish filling and satisfying. Roasting everything on the same sheet pan creates crispy, caramelized bites that meld beautifully with the creamy yogurt spread underneath.
09 of 20
No-Cook Black Bean Taco Bowls
Photographer: Jacob Fox, Food Stylist: Sammy Mila, Prop Stylist: Joseph Wanek.
These black bean taco bowls with lime crema are a refreshing no-cook meal that's perfect for busy days. They feature hearty black beans, veggies and zesty toppings layered over crispy cabbage and lettuce. The lime crema adds a tangy, creamy finish that brings all the flavors together. Enjoy these effortless bowls with the suggested toppings below, or customize them with your own favorites.
10 of 20
Marry Me Lentils
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
This Marry Me Lentils recipe is a plant-based twist on the classic Marry Me Chicken, featuring tender lentils simmered in a creamy sun-dried tomato and garlic sauce. Packed with protein and fiber, this dish delivers a rich, comforting texture using lentils in place of chicken. We love sopping up the sauce with toasted whole-grain bread, but feel free to pair it with brown rice, quinoa or whole-wheat pasta instead.
11 of 20
Fajita-Stuffed Portobello Mushrooms
Photographer: Morgan Hunt Glaze, Prop Stylist: Claire Spollen, Food Stylist: Chelsea Zimmer
These fajita-stuffed portobello mushrooms are the mash-up you’ve been waiting for! This flavorful vegetarian dish fills roasted portobello mushroom caps with fajita-style veggies and black beans, giving them a boost of fiber and protein. Top it off with melted cheese and Greek-style yogurt for a satisfying dinner.
12 of 20
High-Protein Pasta with Peas
Photographer: Morgan Hunt Glaze, Prop Stylist: Claire Spollen, Food Stylist: Chelsea Zimmer
This one-pot pasta with peas is packed with plant-based protein and a healthy dose of fiber. The chickpea pasta is cooked with vibrant green peas and tossed with fragrant basil and a rich pesto sauce for fresh flavor in every bite. Nutty toasted pine nuts provide the perfect crunch, adding depth and texture.
13 of 20
Teriyaki Chicken Salad
Photographer: Robby Lozano; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley.
This teriyaki chicken salad is a delicious blend of tender, glazed chicken thighs and crisp sliced veggies, all tossed in a flavorful teriyaki dressing. For an extra layer of texture and flavor, you can add some crispy fried onions or shallots, which provide a satisfying crunch and a hint of sweetness. Whether you keep it simple or add the extra crunch, this salad is a versatile and satisfying dish that’s sure to become a favorite.
14 of 20
Chickpea Grain Bowl with Feta & Tomatoes
Photographer: Jake Sternquist, Food Stylist: Shannon Goforth, Prop Stylist: Breanna Ghazali.
This chickpea-farro grain bowl is a hearty dish that’s packed with plant-based protein, fiber and tons of fresh flavor. Farro, a whole grain with a nutty taste and chewy texture, forms the base and pairs perfectly with tender chickpeas and veggies. If you don’t have farro on hand, you can easily swap in quinoa, brown rice or barley.
15 of 20
High-Protein Black Bean Salad
Photographer: Brittney Cottrell, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong.
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. It’s an easy, filling option for lunch or dinner—especially for those looking to add more plant-powered protein to their diet.
16 of 20
Baked Feta, Tomato & White Bean Skillet
Photographer: Brittney Cottrell, Food stylist: Marianne Williams, Prop Stylist: Josh Hoggle
This Baked Feta, Tomato & White Bean Skillet is the perfect dish for scooping up with your favorite toasted whole-grain bread. Juicy cherry tomatoes burst as they roast, mingling with creamy white beans to create a flavorful base. Chunky pieces of feta cheese are nestled into the skillet and baked until warm and soft. The result is a savory, creamy mix with tangy bites of feta in every bite.
17 of 20
Broccoli-Cheddar Butter Beans
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Hannah Greenwood.
These broccoli-Cheddar butter beans are a cozy dish that will remind you of broccoli-Cheddar soup, but in a convenient skillet. Tender butter beans add creaminess and plant-based protein, making the dish filling enough for a main course. Broccoli florets bring color, while sharp Cheddar cheese melts in for that classic flavor. Everything comes together in one pan, creating a thick texture that’s perfect for scooping up with crusty bread.
18 of 20
Chicken & Sweet Potato Enchilada Skillet
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood
This sweet potato–chicken enchilada skillet is a hearty, one-pan meal that’s perfect for busy weeknights. Tender chunks of sweet potato and shredded chicken combine with store-bought enchilada sauce for a flavorful shortcut. Corn tortilla wedges are stirred in, soaking up the sauce and giving the dish a comforting, casserole-like texture.
19 of 20
Spaghetti Squash Caprese
Photographer: Morgan Hunt Ward, Prop Stylist: Pheobe Hausser, Food Stylist: Jennifer Wendorf.
This Spaghetti Squash Caprese is a fun twist on the classic Italian salad, combining traditional caprese salad ingredients with tender strands of roasted spaghetti squash. The squash is tossed with juicy plum tomatoes, creamy mozzarella, fragrant fresh basil and great northern beans for a boost of plant-based protein. A drizzle of balsamic glaze ties the dish together with a sweet-tangy finish.
20 of 20
Taco-Stuffed Zucchini
These stuffed zucchini boats are filled with all your favorite taco ingredients like seasoned meat, cheese and avocado. They're perfect for a low-carb alternative on taco night or a great kid-friendly way to sneak in more vegetables.
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