By /

10 Simple Plant-Based Dinners That Are Low-Fat and Delicious

Discover 10 easy plant-based dinner recipes using a Ninja Foodi 14-in-1!

These delicious meals are not only low-fat but also made with organic ingredients you can feel good about.

Choosing organic means you’re getting food that’s free from harmful pesticides and chemicals, so you can enjoy every bite with peace of mind.

Plus, many of the ingredients can be grown right in your backyard, making it a fun and rewarding experience!

Dive into these wholesome recipes that will nourish your body and delight your taste buds!

Friendly Heads-up: Some links here are affiliate links, meaning I earn a small commission if you buy through them, at no extra cost to you. Thanks for your support!

I love this all in one The Ninja Foodi Max 14-in-1 Smartlid Multi-Cooker this Amazon affiliate links the all-in-one solution you need.

With an impressive 7.5-litre capacity, this multi-cooker can do it all — from air frying to pressure cooking, baking, grilling, roasting, and even making yogurt!

The 14-in-1 functionality lets you steam, sauté, dehydrate, steam bake, and so much more.

Whether you’re whipping up a quick family meal or prepping for a special occasion, the Ninja Foodi ensures delicious results every time with its SmartLid technology.

Upgrade your cooking game with this versatile, easy-to-use appliance that fits perfectly into any kitchen!

1. Stuffed Zucchini

Ingredients:

  • 4 medium zucchinis
  • 1 cup cooked Brown rice
  • 1 small onion (chopped)
  • 1/2 small red pepper (capsicum) diced
  • 1 clove garlic (minced)
  • 1 tomato (chopped)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  1. Cut zucchinis in half and scoop out the centers.
  2. Sauté onion, red pepper and garlic in olive oil using the sauté function of the Ninja Foodi.
  3. Mix in rice, tomatoes, and seasoning, then stuff the zucchini.
  4. Cook on the “Air Crisp” setting at 400°F for 12 minutes.

2. Stuffed Capsicum (Bell Peppers)

Ingredients:

  • 4 large bell peppers (any color)
  • 1 cup brown rice (cooked)
  • 1/2 cup black beans (cooked)
  • 1 small onion (chopped)
  • 1 tsp cumin
  • 1/2 tsp smoked paprika

Instructions:

  1. Cut the tops off the bell peppers and remove the seeds.
  2. Sauté onion in the Ninja Foodi, then add rice, beans, cumin, and paprika.
  3. Stuff the peppers and place them in the Foodi.
  4. Use the “Pressure Cook” function for 5 minutes, then use the “Air Crisp” setting to brown for 5 minutes.

3. Creamy Vegetable Soup

Ingredients:

  • 3 carrots (chopped)
  • 2 potatoes (peeled and cubed)
  • 1 onion (chopped)
  • 2 garlic cloves (minced)
  • 4 cups vegetable broth
  • 1 cup coconut milk

Instructions:

  1. Sauté onion and garlic in the Ninja Foodi.
  2. Add carrots, potatoes, and vegetable broth. Pressure cook for 10 minutes.
  3. Blend the soup, stir in coconut milk, and season to taste.

4. Garden Pea and Mint Soup

Ingredients:

  • 2 cups peas (fresh or frozen)
  • 1 small onion (chopped)
  • 1 clove garlic (minced)
  • 2 cups vegetable broth
  • Fresh mint leaves

Instructions:

  1. Sauté onion and garlic.
  2. Add peas and broth. Pressure cook for 5 minutes.
  3. Blend, then stir in fresh mint and serve.

5. Baked Vegetable Loaf

Ingredients:

  • 2 cups grated carrots
  • 1/2 cup red pepper/ capsicum
  • 1 cup cooked lentils
  • 1 small onion (chopped)
  • 1 cup oats
  • 1 tbsp ground flaxseed (mixed with 3 tbsp water)
  • Salt, pepper, and Italian herbs to taste

Instructions:

  1. Mix all ingredients in a bowl.
  2. Place the mixture in a loaf pan and cook using the “Bake/Roast” function for 25 minutes at 350°F.
  3. Let cool before slicing and serving.

6. Raw Veggie Salad with Cashew Dressing

Ingredients:

  • 1 cucumber (sliced)
  • 1 carrot (shredded)
  • 1 cup spinach leaves
  • 1/2 red bell pepper (sliced)

For the Dressing:

  • 1/2 cup cashews (soaked)
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp mustard

Instructions:

  1. Combine salad ingredients in a large bowl.
  2. Blend all dressing ingredients and drizzle over the salad.

7. Spinach and Mushroom Stir-Fry

Ingredients:

  • 3 cups spinach (fresh)
  • 1 cup mushrooms (sliced)
  • 1 clove garlic (minced)
  • 1 tbsp olive oil

Instructions:

  1. Sauté garlic and mushrooms in olive oil using the Ninja Foodi.
  2. Add spinach and cook until wilted. Serve as a side dish or light dinner.

8. Simple Fruit Salad with Berries

Ingredients:

  • 1 cup strawberries
  • 1 cup blueberries
  • 1 kiwi (sliced)
  • Fresh mint leaves

Instructions:

  1. Combine all fruits in a bowl.
  2. Garnish with fresh mint and enjoy this refreshing, light dish.

9. Sweet Potato & Zucchini Noodle Stir-Fry

Ingredients:

  • 2 sweet potatoes (spiralized)
  • 2 zucchinis (spiralized)
  • 1 small onion (chopped)
  • 1 clove garlic (minced)
  • 1 tbsp MCT coconut oil
  • 1 tbsp soy sauce
  • 1 tablespoon sesame seeds

Instructions:

  1. Sauté onion and garlic in the Ninja Foodi.
  2. Add sweet potato and zucchini noodles and cook for 5 minutes. Serve warm.

10. Hearty Butternut Squash and Veggie Stew

Ingredients:

  • 2 cups butternut squash (cubed)
  • 2 carrots (chopped)
  • 2 potatoes (cubed)
  • 1 small onion (chopped)
  • 3 cups vegetable broth
  • 2 cloves garlic (minced)
  • 1 tsp thyme (dried or fresh)
  • Salt and pepper to taste

Instructions:

  1. Sauté onion and garlic in the Ninja Foodi using the sauté function.
  2. Add butternut squash, carrots, potatoes, thyme, and vegetable broth.
  3. Pressure cook for 10 minutes.
  4. Season with salt and pepper, and garnish with fresh herbs if desired.

The butternut squash adds a creamy texture and sweetness to the stew, making it hearty and delicious!

Related Posts