Say goodbye to store-bought granola because you can now make your own using six simple pantry ingredients. Just toss rolled oats, oil, honey, vanilla, cinnamon and walnuts together then bake to a golden perfection.

Active time: 10 minutes | Total time: 35 minutes

Nutty Granola

Ingredients

• 6 cups (480g) rolled oats
• 1/4 tsp salt
• 1/2 cup (112g) canola oil
• 1/2 cup (160g) honey
• 2 tsp vanilla
• 2 tsp cinnamon
• 2 cups (234g) walnuts, roughly chopped (almonds work well too)
• Cooking spray

Directions

Preheat the oven to 300°F (149°C).

In a large bowl, combine the rolled oats and salt.

In a separate microwave-safe bowl, combine the oil, honey, vanilla, and cinnamon. Microwave for 30 seconds to soften the mixture, then whisk until well combined. Pour over the oat mixture and stir thoroughly to coat.

Add the walnuts and stir to combine. Spread the mixture evenly on a baking sheet coated with nonstick cooking spray.

Bake for 25 minutes, stirring every 10 minutes to ensure even browning, until the granola is golden brown.

Allow the granola to cool completely on the baking sheet, breaking up large clusters as needed. Store in an airtight container for up to 1 month.

Serves: 16 | Serving Size: 1/2 cup

Nutrition (per serving): Calories: 305; Total Fat: 19g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 39mg; Carbohydrate: 31g; Dietary Fiber: 4g; Sugar: 9g; Protein: 6g

Nutrition Bonus: Potassium: 182mg; Iron: 10%; Vitamin A: 0%; Vitamin C: 0%; Calcium: 3%

Originally published July 15, 2015; Updated June 2026

The post Nutty Granola appeared first on MyFitnessPal Blog.

This fresh, yet homey, vegan rice bowl gets a hefty dose of flavor from an almond-basil pesto and fresh lemon slices. It’s a prime example of how healthy food can be tempting.

Active time: 25 minutes | Total time: 30 minutes

Asparagus Rice Bowl with Almond Pesto

Ingredients

Brown Rice:

• 2 cups (400g) cooked long-grain brown rice

Roasted Asparagus:

• 1 bunch asparagus (224g, about 14 stalks)
• 1 tbsp olive oil
• ¼ tsp salt 
• ⅛ tsp black pepper
• 5 large cloves of garlic, minced
• 1 lemon, cut into slices

Vegan Pesto:

• 2 cloves garlic, minced
• 2/3 cup (16g) fresh basil
• 1 lemon, juiced
• 1/2 tbsp nutritional yeast
• 1/4 cup (35g) raw almonds
• 2 tbsp olive oil
• 2 tbsp water
• ¼ tsp salt 
• ⅛ tsp black pepper

Toppings (optional):

• 1/3 cup (50g) sliced almonds, dry toasted in a pan
• Black pepper
• Additional fresh lemon slices

Directions

Roasted Asparagus:

Preheat the oven to 425°F (218°C).

Prep the asparagus by washing and drying the stalks. On a baking sheet lined with tin foil or parchment paper, spread out the asparagus stalks. Drizzle with a little olive oil, and sprinkle with salt, pepper, and the minced garlic. Using a spoon (or hands), mix the asparagus stalks so everything is evenly coated, and then reassemble in a neat row. Top asparagus with the lemon slices.

Bake asparagus in the oven for 15-20 minutes, or until slightly tender. Discard lemon slices.

Vegan Pesto:

While the asparagus is roasting, make the pesto. Add all pesto ingredients into a food processor or high-speed blender and process on high until the pesto is smooth.

Putting it all Together:

In a mixing bowl, combine cooked brown rice with the pesto.

To assemble the bowls, add a cup of the pesto rice into each. Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and additional fresh lemon slices, if desired. Serve and enjoy!

Serves: 2 | Serving Size: 1 bowl

Nutrition (per serving, without toppings): Calories: 575; Total Fat: 32g; Saturated Fat: 4g; Monounsaturated Fat: 21g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 605mg; Carbohydrate: 64g; Dietary Fiber: 10g; Sugar: 4g; Protein: 13g

Nutrition Bonus: Potassium: 703mg; Iron: 21%; Vitamin A: 21%; Vitamin C: 79%; Calcium: 14%

Originally published April 5, 2019; Updated June 2026

The post Asparagus Rice Bowl with Almond Pesto appeared first on MyFitnessPal Blog.

Are you bored with breakfast but feel you possess some creative juices? Then this is the recipe for you! All you need is a mason jar, rolled oats, and a good flavor palette. We’ll get you started with the recipe below, but feel free to play with your milks, yogurts, and fruits as well as different spices. Just mix it all up and let it chill overnight. Breakfast has never been easier!

Active time: 10 minutes | Total time: 8 hours, 10 minutes

Overnight Oats

Ingredients

• 1/2 cup rolled oats
• 1 cup plain nonfat Greek yogurt
• 1 cup unsweetened almond milk
• 1/4 cup chia seeds
• 1/4 cup slivered almonds
• 1/2 cup strawberries, cut into bite-size piece
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened coconut flakes
• 1 tbsp maple syrup

Directions

Place all the ingredients in a mason jar or other airtight container and stir well to combine. Cover and refrigerate overnight.

Serve chilled. Enjoy immediately or take it on the go.

Serves: 2 | Serving Size: 1/2 of recipe

Nutrition (per serving): Calories: 442; Total Fat: 25g; Saturated Fat: 8g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 8g; Cholesterol: 8mg; Sodium: 182mg; Carbohydrate: 38g; Dietary Fiber: 14g; Sugar: 14g; Protein: 22g

Nutrition Bonus: Potassium: 563mg; Iron: 19%; Vitamin A: 563%; Vitamin C: 38%; Calcium: 41%

Originally published May 8, 2016; Updated June 2026

The post Overnight Oats appeared first on MyFitnessPal Blog.

This recipe gives you a hearty vegetarian dinner in only 30 minutes and uses just one pan. Loads of tender cauliflower florets mingle with whole-grain pasta that’s brightened with fresh lemon, briny feta cheese and meaty olives.

Active time: 15 minutes | Total time: 30 minutes

One-Pot Pasta With Cauliflower, Lemon and Olives

Ingredients

• 2 tbsp olive oil
• 5 cloves garlic, thinly sliced
• 3/4 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 tsp kosher salt
• 8 oz. (225g) whole-grain penne
• 6 cups (660g) fresh cauliflower florets
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 16 pitted Castelvetrano or other green olives, halved
• 1/2 cup (75g) feta cheese, crumbled
• 1/4 cup (15g) fresh parsley, chopped (optional, for garnish)

Directions

Heat a large skillet or sauté pan over medium heat. Add the olive oil and swirl to coat the pan. Add the garlic and cook until lightly golden, about 2 minutes.

Add 4 cups water, oregano, black pepper, kosher salt, and pasta. Bring to a boil, cover, and cook for 6 minutes.

Stir in the cauliflower, cover, and continue cooking until the cauliflower and pasta are tender, 6–8 minutes. If excess liquid remains, uncover and cook for an additional 2–3 minutes until most of the liquid evaporates.

Remove the pan from the heat. Stir in the lemon juice, lemon zest, and olives. Sprinkle with the feta cheese and garnish with parsley, if desired.

Serve immediately.

Serves: 4 | Serving Size: About 2 cups

Nutrition (per serving): Calories: 365; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 17mg; Sodium: 737mg; Carbohydrate: 50g; Dietary Fiber: 13g; Sugar: 5g; Protein: 14g

Nutrition Bonus: Potassium: 793mg; Iron: 17%; Vitamin A: 7%; Vitamin C: 130%; Calcium: 19%

Originally published June 4, 2020; Updated June 2026

The post One-Pot Pasta With Cauliflower, Lemon and Olives appeared first on MyFitnessPal Blog.

Low-carb, whole-wheat tortillas create a crisp, thin-crust base for these flavorful chicken pizzas. This recipe makes two pizzas—just enough to fit on a standard sheet pan—but can easily be doubled if you’re feeding a crowd or want leftovers.

Active time: 5 minutes | Total time: 15 minutes

Crispy Chicken Tortilla Pizzas

Ingredients

• 2 8-inch (20cm) whole-wheat, high-fiber tortillas
• 1/2 cup (128g) low-sodium marinara sauce
• 1/8 tsp crushed red pepper
• 1 cup (140g) cooked chicken breast, shredded (rotisserie chicken works great here)
• 2 cups (50g) fresh spinach, coarsely chopped
• 2/3 cup (75g) part-skim mozzarella, grated

Directions

 Preheat the oven to 425°F (220°C). Arrange the tortillas on a sheet pan and bake until lightly browned, 2–4 minutes. Remove the pan from the oven.

Carefully flip the tortillas. Spread 1/4 cup marinara over each tortilla and sprinkle each with crushed red pepper. Top each with ½ cup shredded chicken. Arrange 1 cup spinach on each tortilla and sprinkle 1/3 cup mozzarella over each.

Bake until the cheese is melted and bubbly, about 5–7 minutes.

Serves: 2 | Serving Size: 1 pizza

Nutrition (per serving): Calories: 347; Total Fat: 19g; Saturated Fat: 8g; Monounsaturated Fat: 16g; Polyunsaturated Fat: 3g; Cholesterol: 212mg; Sodium: 768mg; Carbohydrate: 21g; Dietary Fiber: 12g; Sugar: 5g; Protein 33g
Nutrition Bonus: Potassium: 657mg; Iron: 11%; Vitamin A: 203%; Vitamin C: 17%; Calcium: 41%

Originally published June 2020; Updated May 2026

The post Crispy Chicken Tortilla Pizzas appeared first on MyFitnessPal Blog.

Letting this easy blender crepe batter rest overnight in the fridge ensures tender crepes that are thoroughly infused with orange zest. This recipe makes 12 crepes, and they store well in the refrigerator for up to a week, so you can have crepes for breakfast all week. Fill the crepes with this light orange compote, a light spreading of chocolate-hazelnut spread or fresh berries and whipped cream.

Active time: 20 minutes | Total time: 40 minutes + overnight refrigeration

Overnight Orange Crepes

Ingredients

• 1 3/4 cups (427g) unsweetened almond milk
• 1 cup (120g) whole-wheat flour 
• 3 large eggs
• 1 tbsp safflower oil
• 1 tsp vanilla extract
• 1/4 tsp turmeric
• 1/4 tsp salt
• 3 medium oranges
• 1/4 cup (79g) maple syrup
• Cooking spray

Directions

Put the almond milk, flour, eggs, safflower oil, vanilla extract, turmeric, and salt in a blender and process until smooth. Zest 1 orange and add the zest to the batter. Cover and refrigerate overnight.

Remove the peel and white pith from the oranges. Cut the orange segments away from the membranes and set aside. Squeeze any remaining juice from the membranes into a small saucepan. Add the maple syrup and bring to a simmer over medium heat. Cook until bubbly, about 2 minutes. Stir in the orange segments and set aside.

Preheat the oven to 200°F (93°C). Lightly coat an 8- or 9-inch (20cm or 23cm) nonstick skillet with cooking spray and heat over medium-high heat. Whisk the crepe batter to recombine. Pour a scant 1/3 cup batter into the skillet and swirl to coat the bottom evenly. Cook until golden brown on the bottom, about 1 minute. Loosen the edges with a silicone spatula and flip. Cook on the second side until lightly golden, about 30 seconds.

Repeat with the remaining batter, adjusting the heat as needed to prevent burning. To store leftovers, wrap the crepes tightly and refrigerate for up to 5 days. Store the orange compote in an airtight container for up to 1 week.

To serve, place 2 crepes on a plate, fold into quarters, and spoon a few tablespoons of orange compote over the top. To reheat refrigerated crepes, microwave on high for about 15 seconds or warm individually in a nonstick skillet for about 30 seconds.

Serves: 6 | Serving Size: 2 crepes/2 tbsp oranges in syrup

Nutrition (per serving): Calories: 205; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 103mg; Sodium: 173mg; Carbohydrate: 33g; Dietary Fiber: 4g; Sugar: 14g; Protein: 7g

Nutrition Bonus: Vitamin D: 6%; Calcium: 20%; Iron: 8%; Potassium: 253mg; Vitamin A: 9%; Vitamin C: 69%

Originally published February 12, 2021; Updated June 2026

The post Overnight Orange Crepes appeared first on MyFitnessPal Blog.

This creamy smoothie tastes like a nutritious milkshake that is totally acceptable for breakfast or, better yet, after a workout. Ground flaxseeds up your fiber intake without sacrificing taste (making it great for kids or picky eaters). For this recipe you’ll want unsweetened and unsalted natural almond butter to control the amount of added sugar sugar and sodium in the smoothie. We also like to use an almond butter made with roasted almonds for a more toasty, nutty flavor.

This is a great post-workout meal as it has more than 20g of protein — the recommended minimum for a post-workout snack (1).

Active time: 5 minutes | Total time: 5 minutes

Creamy Almond Butter and Banana Smoothie

Ingredients

• 1 cup (244g) unsweetened almond milk
• 1 cup ice
• 2 medium bananas, chopped and frozen
• 2 tbsp (32g) unsalted almond butter
• 2 tbsp ground flaxseed
• 1 tbsp honey
• 2 scoops protein powder

Directions

Add all of the ingredients to a blender and process until smooth. Pour into two glasses and serve right away.

Serves: 2 | Serving Size: About 1 1/2 cups

Nutrition (per serving): Calories: 389; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 5g; Cholesterol: 3mg; Sodium: 191mg; Carbohydrate: 46g; Dietary Fiber: 7g; Sugar: 25g; Protein 20g

Nutrition Bonus: Potassium: 777mg; Iron:9%; Vitamin C: 18%; Calcium: 31%

Originally published August 6, 2020; Updated January 2026

The post Creamy Almond Butter and Banana Smoothie appeared first on MyFitnessPal Blog.

This little collection of Lentil Recipes is the kind of cooking I come back to again and again. They are simple, nourishing, and full of flavor without trying too hard. Lentils are one of those ingredients that quietly do it all: they’re hearty, packed with protein, and incredibly versatile.

In this collection, I’ve gathered five of my favorite ways to cook with them. There’s a fresh, vibrant lentil salad that works just as well for a quick lunch as it does on a bigger table. The lentil fritters are golden and satisfying, perfect when you want something comforting but still wholesome. My creamy lentil soup is exactly what I make on slower days, it’s smooth, warm, and deeply comforting.

For something quicker, the lentil stir-fry comes together fast and is full of texture and flavor. And the lentil and walnut dip is a bit of a surprise favorite. It is rich, slightly nutty, and perfect with bread or veggies.

These are the recipes I actually cook at home, the ones that make lentils feel anything but boring. Simple ingredients, real food, and plenty of ways to enjoy them.

Mediterranean Lentil Salad – Fresh, Healthy, High-Protein Meal

This Mediterranean Lentil Salad is one of those simple dishes that somehow tastes like sunshine in a bowl. It starts with humble canned lentils, but once you rinse them and mix them with fresh vegetables, everything changes, they become light, fresh, and full of life.

Check out this recipe

Easy Lentil Fritters

If you're looking for a simple, nourishing recipe that's full of flavor, these Lentil Fritters are just the thing. They're made with tender lentils, sweet carrots, fresh parsley, and just the right amount of onion and garlic to make them wonderfully savory. Eggs and breadcrumbs help bring everything together into crisp, golden patties that are satisfying without feeling heavy.

Check out this recipe

Lentil Cream Soup

This easy recipe for Lentil Cream Soup makes a comforting dish, especially for cold days, either for lunch or dinner. It is creamy and full of flavor, great to be served hot, with some cheese toasts, cream, chili flakes and some lemon wedges on the side.

Check out this recipe

Lentil Stir-Fry – High-Protein Healthy Side Dish

This lentil stir-fry is one of those meals that comes together effortlessly but tastes like you put in way more effort. It’s packed with flavor, and full of texture, it is a high-protein side dish and seriously satisfying.

Check out this recipe

Red Lentil and Toasted Walnut Dip

This Red Lentil Walnut Dip is healthy, quick and nutritious and a great choice as appetizer, or for breakfast, lunch or dinner.

Check out this recipe

I hope these recipes find their way into your kitchen and become part of your everyday cooking, just like they are in mine.

If you try any of them, I’d truly love to see. Tag me on Instagram and share your creations with me. It always makes my day to see your versions and how you make these recipes your own.

Other collections you may like:

55 High-Protein Recipes
20 Egg Recipes for Breakfast or Brunch
30 Must-Try Cheese Appetizers
40 Delightful Tomato Recipes
70 Fall Recipes for Cozy Meals
10 Comforting Beef Recipes
25 Homemade Bread Recipes
15 Easy Dip Recipes
70 Easy 30-Minute Savory Recipes
65 Savory Dishes from around the world
25 Best Potato Recipes
10 Delightful Sweet Potato Recipes
20 Delightful Chicken Recipes
25 Sweet or Savory Pumpkin Recipes
15 Make-Ahead Appetizers
25 One Pan Meals
60 Freezer-Friendly Recipes
55 Budget-Friendly Comforting Recipes
60 Sweet Breakfasts That Aren’t Dessert

The post 5 High-Protein Lentil Recipes -Easy Vegetarian Meals appeared first on Home Cooking Adventure.

This vegan breakfast is packed with vegetables and plant-based protein. When tossed with yellow curry powder, crumbled tofu is a dead ringer for scrambled eggs. The spice blend adds heady fragrance and flavor but no heat; if you’d like a little spice, stir in a bit of cayenne pepper.

This dish is helpful for vegetarians who need to optimize their iron intake by providing 23% of your daily iron. Even though iron isn’t as easily absorbed from vegetarian sources, like spinach, as it is from meat, the acidity of the tomatoes helps convert the iron in the spinach to the form that’s in meat, making it more easily absorbed (1).

Active time: 5 minutes | Total time: 15 minutes

Curried Tofu-Spinach Scramble

Ingredients

• 3 tbsp plain soy milk
• 3 tbsp nutritional yeast
• 1/4 tsp curry powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 6 oz. extra-firm tofu, drained, pressed, and crumbled
• 1/2 cup (90g) grape tomatoes, halved
• 4 cups (100g) fresh spinach, lightly packed
• 2 slices whole grain bread, toasted

Directions

In a small bowl, combine the soy milk, nutritional yeast, curry powder, garlic powder, onion powder, salt and black pepper. Whisk to combine and set aside.

Heat a medium skillet over medium-high heat. Spray with olive oil, then add the crumbled tofu. Cook, stirring occasionally, until the tofu is lightly browned, about 6-8 minutes. Add the soy milk mixture, stir to coat the tofu, and cook until the desired “scrambled egg” consistency is reached, 1-3 minutes. Transfer to a bowl and set aside. 

Spray the same skillet with olive oil cooking spray and set to medium high heat. When hot, add the tomatoes and spinach and cook, stirring frequently, until the tomatoes are softened and the spinach is wilted, about 3-4 minutes. Remove from heat. Serve immediately with the tofu scramble and whole grain toast.

Serves: 2 | Serving Size: Half of the tofu scramble + 1/2 cup sautéed vegetables + 1 slice whole grain toast

Nutrition (per serving): Calories: 239; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 521mg; Carbohydrate: 25g; Dietary Fiber: 7g; Sugar: 4g; Protein 20g

Nutrition Bonus: Calcium: 16%; Iron: 23%; Potassium: 735mg ;  Vitamin A: 378%;  Vitamin C: 41%

The post Curried Tofu-Spinach Scramble appeared first on MyFitnessPal Blog.

Mini muffins that are as nutritious as they are convenient — these banana bran bites deliver a satisfying combination of fiber, whole grains, and natural sweetness in just a few bites. Ripe banana and light molasses keep things sweet while wheat bran adds a hearty texture and a boost of dietary fiber. They bake in just 10 minutes and store beautifully, making them one of the easiest meal prep wins you can add to your routine

Active time: 15 minutes | Total time: 25 minutes

Mini Banana Bran Muffin

Ingredients

• Cooking spray
• 1 cup (52g) unprocessed wheat bran
• 1 cup (120g) all-purpose flour
• 1/4 cup (55g) firmly packed light brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 large (50g each) eggs
• 1 cup (244g) skim (1%) milk
• 1 medium (126g) ripe banana (about 1/3 cup mashed)
• 1/4 cup (80g) light molasses
• 1 tsp vanilla extract

Directions

Preheat the oven to 375°F (190°C). Coat 32 mini muffin cups with cooking spray, or line with paper liners and spray the liners with cooking spray.

In a large bowl, combine the wheat bran, flour, brown sugar, baking powder, cinnamon, and salt.

In a medium bowl, whisk together the eggs, milk, banana, molasses, and vanilla extract. Add the wet ingredients to the dry ingredients and stir just until moistened.

Spoon 1 1/2 tbsp batter into each prepared muffin cup. Bake for about 10 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve warm or at room temperature.

Serves: 10 | Serving Size: 3 mini muffins 

Nutrition (per serving): Calories: 148; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 42mg; Sodium: 183mg; Carbohydrate: 30g; Dietary Fiber: 3g; Sugar: 15g; Protein: 4g

Nutrition Bonus: Potassium: 300mg; Iron: 11%; Vitamin C: 2%; Calcium: 12%

Originally published January 20, 2016; Updated June 2026

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Use the Instant Pot to produce a hearty, vegetable-packed soup in 30 minutes, start to finish. Cooking the chickpea pasta separately ensures it won’t become mushy in the soup, so it’s worth the extra step. A swirl of fresh pesto adds a pop of color and freshness to this wintery soup.

This soup packs a variety of veggies, perfect to load up on vitamins, minerals and antioxidants during flu and cold season.

Active time: 15 minutes Total time: 30 minutes

Instant Pot Minestrone

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 1 large carrot, chopped
• 1 celery stalk, thinly sliced
• 1/2 cup (45g) chopped fennel bulb
• 3 garlic cloves, chopped
• 1/4 cup (60g) dry white wine
• 4 cups low-sodium vegetable broth
• 1 1/2 cups (360g) canned diced no-salt added tomatoes with juice
• 1 1/2 cups (150g) cauliflower florets (2-inch/5cm) 
• 1 small zucchini, diced
• 1 (15-oz.) can low-sodium kidney beans, rinsed and drained
• 1/3 tsp salt
• 1/4 tsp black pepper
• 3/4 cup (50g) protein-plus chickpea elbow pasta, cooked according to package instructions
• 1/4 cup (65g) pesto

Directions

Put the oil in the Instant Pot, select sauté, and adjust to high heat. Add the onion, carrot, celery, and fennel and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the garlic and cook until fragrant, about 45 seconds.

Add the wine and simmer, scraping up any browned bits from the bottom of the pot, until nearly evaporated, about 1 minute. Press cancel. Add the broth, tomatoes, and cauliflower. Lock the lid and turn the valve to sealing. Select pressure cook, adjust to high pressure, and set the timer for 5 minutes. When the cook time is complete, turn the valve to venting to quickly release the pressure.

Carefully unlock the lid and stir in the zucchini, beans, salt, and pepper. Select sauté and adjust to medium heat. Cover with a regular pan lid and simmer until the zucchini is just cooked, about 10 minutes. Stir in the pasta.

Ladle into bowls and garnish each serving with 1 tbsp pesto. Cool leftovers and store in an airtight container in the refrigerator for up to 5 days.

Serves: 4 | Serving Size: 1 1/8 cup (280g)

Nutrition (per serving): Calories: 348; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 2g; Cholesterol: 3mg; Sodium: 655mg; Carbohydrate: 43g; Dietary Fiber: 14g; Sugar: 9g; Protein: 13g

Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 723mg; Vitamin A: 101%; Vitamin C: 90%

Originally published January, 2021; Updated May 2026

The post Pressure Cooker Minestrone appeared first on MyFitnessPal Blog.

Plant-based proteins make for a simple but hearty meal loaded with fiber and heart-healthy polyunsaturated fats (1). Sweet potatoes serve as a comforting base for this flavor-packed bowl, laced with rosemary and tangy balsamic vinegar. Roasting chickpeas makes them crunchy and irresistible — the perfect topper for a colorful bowl of goodness.

Active time: 20 minutes | Total time: 35 minutes

Sweet Potato and Roasted Chickpea Bowl

Ingredients

• 1 15-oz. can low sodium chickpeas, drained and rinsed
• 3 tbsp olive oil, divided
• 1 tbsp fresh rosemary, chopped, divided
• 2 tbsp balsamic vinegar
• 1 clove garlic, pressed
• 1/2 tsp salt
• 4 cups cubed sweet potato, from about 2 medium potatoes
• 4 cups chopped kale
• 1/4 cup toasted walnuts, coarsely chopped

Directions

Preheat the oven to 400°F (205°C). Place the drained chickpeas on a kitchen towel and fold the towel over to enclose them. Rub gently to loosen the skins, then discard the skins. Transfer the chickpeas to a sheet pan.

Drizzle 1 tbsp olive oil over the chickpeas, add 2 tsp of the chopped rosemary, and toss to coat. Roast for 25–30 minutes, or until the chickpeas are crisp. Remove from the oven and let cool slightly.

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, remaining 1 tsp rosemary, garlic, and salt to make the dressing.

Cube the sweet potatoes and place them in a steamer basket set over simmering water. Steam for about 5 minutes, or until tender when pierced with a paring knife. 

Meanwhile, place the chopped kale in a large bowl and pour the dressing over it. Massage the kale with your hands for about 1–2 minutes, until slightly softened and well coated. Divide the dressed kale evenly among 4 bowls, then top each bowl with sweet potatoes.

Top each bowl with one-quarter of the roasted chickpeas and sprinkle with the chopped walnuts. Serve immediately.

Serves: 4 | Serving Size: About 2 1/2 cups per serving

Nutrition (per serving): Calories: 371; Total Fat: 17g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 493mg; Carbohydrate: 48g; Dietary Fiber: 12g; Sugar: 8g; Protein: 10g

Nutrition Bonus: Calcium: 15%; Iron: 18%; Potassium: 723mg; Vitamin A: 377%; Vitamin C: 45%

Originally published August 25, 2018; Updated March 2026

The post Sweet Potato and Roasted Chickpea Bowl appeared first on MyFitnessPal Blog.