Easy dinner recipes ready in less than 30 minutes

Becoming an adult is extremely difficult and filled with responsibilities. One of these responsibilities is producing delicious meals for breakfast, lunch and dinner. This is no easy task. But, fear not, we are here to help with 10 delicious and easy dinner recipes you can cook in less than 30 minutes.

Easy dinner recipes to enjoy

Stuffed sweet potatoes – the ingredients you are going to need

Ingredients:

• 2 sweet potatoes
• olive oil
• 2 garlic cloves
• 100gr baby spinach
• 1/2 teacup boiled chickpeas
• 1/2 teacup green olives
• 1 teacup boiled quinoa “Dr. Keskin”
• 1 tsp sumac
• 1 tsp garlic powder
• black pepper
• 1 tsp coriander
• 50ml water
• tahini sauce
• chili powder
• fresh thyme

Easy, simple and super tasty recipe

Instructions:

1. Cover a sheet pan with paper, place the potatoes on the paper and, using a fork, poke a few holes in them. Cover them with olive oil and bake for 45 minutes at 180 degrees.
2. Heat 2 tbsp olive oil in a saucepan and add the garlic. Let it cook for a few minutes then add the baby spinach. Put the lid on and cook for a few more minutes. Then add the chickpeas, olives, quinoa, sumac, garlic powder and coriander. Stir well, then add the water, chili powder and black pepper. Cook for a few more minutes while stirring.
3. After the potatoes are cooked slice them in the middle.
4. Insert the filling and top with tahini sauce, chili powder and fresh thyme.

Sweet potatoes are super healthy and a great addition to our easy dinner recipes

Make sure the slits you make are not super wide so that the filling doesn’t fall out

Delicious, healthy and simple

Linguine with tomatoes and lemons

Ingredients:

• 1 cup roasted tomatoes
• 4 lemon slices
• 1 garlic clove, minced
• 1 tbsp olive oil
• 6oz linguine pasta
• 1 tbsp lemon juice
• 1 1/2 cups arugula
• 3oz fresh mozzarella, torn
• 1 tbsp fresh thyme
• 1/4 cup toasted pine nuts
• 1/2 cup fresh basil
• salt and black pepper

Everyone loves pasta

Instructions:

1. Preheat the oven to 180 degrees.
2. Line a baking sheet with paper and place the lemon slices on it, drizzle them with olive oil and sprinkle some salt. Roast for 15-20 minutes and mince them after they are cooked.
3. Mix the olive oil, garlic, lemon juice and salt in a pot. Prepare the pasta according to the package instructions.
4. Keep 1/4 of the cooking water and mix it with the pasta and the arugula. Toss well. Add the thyme, tomatoes, lemons and toss again. Top with mozzarella, pine nuts and basil.

Try this simple recipe

Oyster mushrooms soup

Ingredients:

• 3 tbsp olive oil
• 3 cups chopped leeks
• 1 cup chopped celery
• 1/4 cup minced garlic
• 2 tbsp minced ginger
• 1 1/2 tbsp white miso paste
• 1 tbsp garlic powder
• 5 cups vegetable broth
• 1 tbsp onion powder
• 5 cups water
• 3 cups oyster mushrooms, sliced
• 2 cups carrot
• 5 dried bay leaves
• 1 stalk lemongrass, minced
• 2 tbsp tamari
• 1 1/2 tbsp lemon juice
• 1 tbsp rice vinegar
• 1-inch piece dried kombu
• black pepper

Instructions:

1. In a pot heat the olive oil. Add the leeks and celery and saute for about 10 minutes. Add the garlic and ginger and cook for 5 more minutes. Finally, add the miso, garlic and onion powder and cook for 5 more minutes.
2. Mix in the vegetable broth, water, oyster mushrooms, carrots, bay leaves, tamari, lemon juice, lemongrass, kombu and vinegar. Bring to a boil and cook for 5 minutes. Reduce the heat and cook for 30 more minutes.
3. Season with pepper, remove the bay leaves and kombu and serve.

Chickpea and vegetable stir fry

Ingredients:

• 1/2 red onion
• 1/2 red bell pepper
• 1 15oz can chickpeas, drained
• 8 brussels sprouts, quartered
• sesame seeds (optional)

For the sauce:

• 1/2 cup water
• 1/2 cup soy sauce
• 2 tsp cornstarch
• 2 tbsp coconut sugar
• sriracha sauce to taste

Instructions:

1. In a wok cook the vegetables with boiling water for 1-2 minutes. Drain them and set aside.
2. Add all the ingredients for the sauce in a wok and cook them for 5 minutes until it thickens.
3. Add in the vegetables and chickpeas and cook for another 2 minutes.
4. Top with sesame seeds.

Salmon poke bowl

Ingredients:

• 1 1/2 cups rice
• 4 salmon fillets
• 5 1/2 tbsp soy sauce
• 1 tsp sriracha
• 1 tbsp sesame oil
• 2 cups shredded red cabbage
• 1 cucumber, shredded
• 3 carrots
• 1 avocado
• 3 green onions
• 2 1/2 tbsp rice vinegar
• 1/2 tsp sesame seeds
• 1 tbsp coconut oil
• salt

Instructions:

1. Prepare the rice and quinoa according to package instructions.
2. Remove the skin of the salmon and cut into small squares.
3. In a bowl mix the salmon, 1/4 cup soy sauce, 1 tsp sesame oil and sriracha. Let marinate.
4. In another bowl mix the cabbage with 1/4 tsp salt and 1 tbsp rice vinegar.
5. Spiralise the cucumber and mix in a bowl with 1 1/2 tbsp rice vinegar, 1 1/2 tsp sesame oil, 1/8 tsp salt and 1/2 tsp sesame seeds.
6. Dice the avocado and the onions.
7. In a skillet heat the coconut oil. Add the salmon cook for 45 seconds.
8. In a bowl place the cooked salmon, green onion, sesame seeds and salt.
9. Serve a scoop of rice or quinoa into a bowl and top with vegetables and salmon.

Honey garlic chicken

Ingredients:

• 2 tsp olive oil
• 1 1/2 lbs chicken breast, cut into cubes
• 3 tbsp honey
• salt and pepper
• 3 tbsp soy sauce
• 3 garlic cloves, minced

Instructions:

1. Season the chicken with salt and pepper.
2. In a skillet heat oil and add the chicken. Brown on each side for 3-4 minutes.
3. In a bowl, whisk together the honey, soy sauce and garlic.
4. Add the sauce to the chicken and toss. Cooked for 4-5 more minutes.
5. Serve with rice and top with sesame seeds.

Slow cooker chicken enchilada quinoa

Ingredients:

• 1 lb ground chicken
• 1 1/2 cups quinoa
• 2 garlic cloves, minced
• 1 can black beans
• 1 cup corn
• 2 cups enchilada sauce
• 1 can roasted tomatoes
• 1 onion, chopped
• 2 tbsp chili powder
• 1 jalapeno pepper, chopped
• 1 cup water
• 2 tsp coriander
• 1 tbsp cumin
• 1 cup shredded cheese
• 3 green onions, chopped
• 1/4 cup fresh cilantro, chopped

Instructions:

1. In a skillet, cook the chicken until it isn’t pink and place in a slow cooker.
2. Add the quinoa, black beans, corn, tomatoes, garlic, onion, jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt and pepper. Stir well. Cook on high for 3 hours.
3. Remove the lid and stir well again. Stir in half the cheese and sprinkle the other half on top. Cook until the cheese melts. Top with green onion and cilantro.

Mongolian beef

Ingredients:

• 1lb flank steak
• 1/4 cup canola oil
• 1/4 cup cornstarch
• 2 tsp ginger, minced
• 1 tbsp garlic, minced
• 1/3 cup soy sauce
• 1/2 cup dark brown sugar
• 4 stalks scallions, green parts only, cut into pieces

Instructions:

1. Slice the steak against the grain the long way into pieces. Add them to a ziploc bag with the cornstarch. toss well and make sure the steak pieces are fully coated and let sit.
2. In a pan heat the canola oil. Add the steak pieces and cook on each side for 1 minute. Remove from the pan.
3. Add the ginger and garlic and saute for 10-15 minutes. Add the soy sauce, water and sugar and bring to a boil. Then, add back the steak and let the sauce thicken for 20-30 seconds.
4. Add the green onions, stir well and cook for 20-30 seconds.

Garlic ginger glazed pork

Ingredients:

• 1 1/2 boneless center cut pork loin, cut into slabs and strips
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp canola oil
• 5 garlic cloves, minced
• fresh ginger, grated
• 1/2 cup honey
• 2 tbsp sriracha sauce
• 1 tbsp rice vinegar

Instructions:

1. In a bowl mix the honey, sriracha and rice vinegar.
2. Sprinkle the pork strips with salt and pepper and coat well.
3. In a skillet heat oil. Add the pork and brown on both sides. Transfer to a plate.
4. In the same skillet add the garlic and ginger and cook for 30 seconds. Pour in the sauce mixture and bring to a boil while stirring. When the sauce thickens add back the pork and toss well.
5. Serve over rice or noodles.

Teriyaki turkey rice bowl

Ingredients:

For the Teriyaki sauce:

• 1/2 cup soy sauce
• 1/4 cup water
• 2 tbsp red wine vinegar
• 2 tbsp brown sugar
• 1 tsp ground ginger
• 2 tbsp granulated sugar
• 2 tsp minced garlic
• 1 tbsp cornstarch
• 2 tbsp warm water

For the ground turkey:

• 1 tbsp vegetable oil
• 1/2 cup diced onion
• 1 lb ground turkey
• 2 tbsp minced garlic
• 1 cup chopped broccoli
• 2 grated carrots
• 2 diced green onions

Instructions:

1. In a saucepan mix soy sauce, water, red wine vinegar, sugars, garlic and ginger. Stir well until sugar is dissolved.
2. In a bowl mix 2 tbsp warm water and cornstarch until dissolved.
3. Heat the sauce and slowly add in the cornstarch mixture until it thickens. Set aside.
4. In a skillet heat oil. Add onions and cook until soft. Then, add the ground turkey and garlic and cook until the turkey is half cooked. Add carrots and broccoli and continue cooking until the turkey is not pink.
5. Pour teriyaki sauce over the turkey and vegetable mixture. Stir well. Simmer for 5 minutes.
6. Serve over rice or noodles and top with green onions.

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