Weeknight Dinners in 20 minutes
Weeknights can get busy, especially once school is back in full swing, but dinner doesn’t have to be complicated! These 20-minute meal ideas are quick, balanced, and satisfying. Perfect for busy evenings when you want something nutritious without spending all night in the kitchen (and still getting to bed on time)!
Asian Noodle Bowl
Ingredients:
Greens of choice
Chicken ( can be rotisserie even)
Noodles OR rice
Something Crunchy ( I love sesame sticks from Trader Joe’s)
Sesame Dressing:
1/2 cup + 2 tablespoons olive oil
1/2 cup maple syrup
3 tablespoons apple cider vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
salt to taste
Directions:
Make the sesame sauce
Option to marinate chicken in ¼ of sauce prior to cooking.
Cook chicken
Make grain
Add components together and cover with the rest of sesame sauce!
Salmon Gyro
Ingredients:
Salmon
Pita of choice
Grape tomatoes
Cucumber
Feta
Directions:
Cook Salmon- ( I did air fryer for 11 minutes at 425F), also Trader Joe’s salmon
Cut up tomatoes/cucumbers
Layer tzatziki on pita.
Load up your gyro!
Sheet Pan Tempeh and Sweet Potatoes
Ingredients:
Tempeh
Soy sauce
Nutritional yeast
Sweet potatoes
Brussels sprouts
Quinoa or rice
Directions
Preheat the oven to 425F and line a sheet pan with parchment paper.
Cut tempeh into cubes and mix with 2 tbsp soy sauce, 2 tbsp nutritional yeast, and a drizzle of olive oil until completely coated.
Cut sweet potatoes into cubes and cut brussels sprouts into halves and toss with olive oil, salt, and pepper.
Add tempeh, sweet potatoes, and brussels sprouts to the sheet pan and bake at 425F for 20 or until sweet potatoes and brussels sprouts are softened.
While everything is cooking in the oven, add 1 cup of quinoa or rice and 2 cups of water to a pot. Bring water to a boil and turn heat to low. Cook for 20 minutes or until al dente.
Once done cooking, add quinoa or rice to a bowl and top with tempeh, sweet potatoes, and brussels sprouts. Add a fun dressing or sauce if you are feeling fun!