Veg-Heavy

Skip the pizza delivery this week and premake your own mini pizzas.

Elote has taken the world by storm and for good reason! It’s a great side dish for grilling out, taco night and, of course, Cinco de Mayo!

Top creamy baked sweet potatoes with spiced black beans, juicy tomatoes and fresh cilantro sauce for a new take on loaded potatoes.

Squash stands in for lasagna noodles in this hearty, vegan-friendly dish that makes both ricotta and béchamel out of cauliflower.

Enjoy a duo of healthy lunch wraps with ingredients that are reminiscent of three favorite dips – hummus, guacamole and pesto – for a tasty explosion of flavors.

This hearty salad includes a combination of savory and sweet flavors such as sweet potatoes, quinoa and black beans.

The garlicky mayo on these burgers is so good, you may need to make a triple batch for all your sandwich needs. And the patties are a tasty meatless option you don’t have to fire up the grill for.

This veggie-rich salad with pops of dried cherries can be fully assembled and dressed the night before. Store-bought rotisserie chicken makes it hassle-free, too.

All the flavors of your favorite deli bagel — in salad form! With the dressing, croutons and eggs made in advance, this satisfying meal is ready in less time than a lunch run.

Tender, meaty mushrooms are smothered in a tangy salsa and topped with gooey cheese for a veg-heavy main dish.

This veggie-packed smoothie is a potent health and beauty elixir full of mineral-rich greens for more energy and glowing skin.

Squash stands in for rice in this remake of the traditional Spanish dish. You can use butternut squash or yellow squash — we recommend spiralizing the veg first, then cutting or pulsing in the food processor to get rice-size pieces. If using yellow squash, cutting it is a safer bet since the veg is so delicate. Check the labels when you are purchasing chorizo as some brands contain sugar.

Shredded carrots and parsnips are seasoned with curry powder in these no-fuss fritters. You can shallow fry them in avocado oil or bake them. Pair them with a sauce for dipping, if you like.

An almond flour coating gives these spicy bites a crispy exterior without the need for bread crumbs. Paired with a dip made of heart-healthy fats, you have a satiating side. Serve it hot right from the oven for best texture.

Caramelized shallots and crispy bacon impart big flavor to these shredded Brussels sprouts topped with crunchy pumpkin seeds. To make this dish vegetarian, you can omit the bacon and sauté the shallots in olive oil instead. To ensure it’s Whole30 compliant, look for bacon that doesn’t contain sugar.