Healthy and Quick Dinner Ideas for Beginners

Simple Recipes to Enjoy Nutritious Dinners in Minutes

If you’re just starting your journey towards healthier eating, finding meals that are both quick and nutritious can be challenging. Fortunately, there are plenty of easy and tasty dinner options that don’t require much cooking experience. From simple stir-fries to sheet pan meals, these recipes are perfect for beginners looking to make healthier choices without spending hours in the kitchen.

Oven-baked Heura Chunks with vegetables

Ingredients

320 g of Heura Chunks
Extra Virgin Olive Oil (EVOO)
2 sprigs of fresh rosemary
2 tablespoons of chopped fresh parsley
Salt and pepper
3 cloves of garlic, chopped
6 small potatoes
6 medium carrots
3 medium onion

Chunks
Plant-based Protein
Product sheet

Preparation

  1. 1
    In a bowl, mix the oil with the seasonings and garlic.
  2. 2
    Cut the potatoes in half, the carrots in half and then into long pieces, and the onions into quarters.
  3. 3
    Place the Bites in a shallow roasting pan and pour half of the oil mixture over them.
  4. 4
    Arrange the potatoes, carrots, and onions around the Bites and drizzle the remaining oil mixture over the vegetables.
  5. 5
    Roast at 200°C (400°F) for 35 minutes.
  6. 6
    Let rest for 10 minutes and then serve the roasted Bites with vegetables.

Handmade Heura® pizza with a carrot crust

Ingredients

For the carrot crust:

  • 500 g potatoes
  • 180 g carrots
  • 75 g flaxseed
  • Salt
  • Black pepper

 For the pizza:

  • Tomato sauce
  • Plant-based mozzarella
  • 1 vine tomato
  • ½ aubergine
  • Spinach
  • 160 g Heura® Bocados Originales
Chunks
Plant-based Protein
Product sheet

Preparation

  1. 1
    For the carrot crust: Peel and cut potatoes. Cook in salted water for 10 minutes from when they come to a boil. Strain and mash with a potato masher.
  2. 2
    Add the grated carrots, flaxseed, salt and pepper. Spread the mixture on a tray lined with parchment paper and cook for 30 minutes at 190°C.
  3. 3
    For the pizza: once the crust is baked, spread the tomato sauce. Top with the plant-based mozzarella and finely sliced tomato and aubergine.
  4. 4
    Finish with spinach leaves and Heura® bites, then bake for another 10 minutes at the same temperature.

Kale chips with Heura Nuggets in Airfryer

Ingredients

1 pack of Heura Nuggets
Kale
Extra Virgin Olive Oil (EVOO)
Salt

Nuggets
Plant-based Protein
Product sheet

Preparation

  1. 1
    Preheat the air fryer.
  2. 2
    Tear the kale leaves into large pieces, removing the tougher stems. Wash and dry them.
  3. 3
    Season the kale with oil and salt, making sure all the leaves are coated.
  4. 4
    In the air fryer, place the Heura Nuggets on one side and the kale on the other. Cook at 175°C (350°F) for 7 minutes, turning halfway through.
  5. 5
    Serve.

Heura® tacos with avocado and pickled onion

Ingredients

For the pickled onion:

  • 1 red onion
  • 150 ml lemon juice
  • 150 ml rice vinegar

For the plant-based sour cream:

  • 1 soy yoghurt pot
  • ½ lime

For the spiced Heura® Chunks:

  • 400 g Heura® Chunks
  • Salt
  • Pepper
  • Ground cumin
  • Curry powder
  • Smoked paprika
  • Ground ginger
  • 200 ml orange juice
  • 1 Tbsp tomato sauce

For the tacos:

  • White corn tortillas
  • Refried beans
  • Spiced Heura® Chunks (prepared in advance)
  • 2 avocados
  • Pickled onion (prepared in advance)
  • 2 tomatoes
  • Plant-based sour cream (prepared in advance)
  • Coriander (optional)
  • Lime (optional)
Chunks
Plant-based Protein
Product sheet

Preparation

  1. 1
    For the pickled onion: julienne the onion, mix with lemon juice and rice vinegar. Refrigerate in an airtight container for 24h.
  2. 2
    For the plant-based sour cream: mix yoghurt and lime juice and set aside until served so that the mixture acidifies.
  3. 3
    For spiced Heura® strips: mix the Heura® strips in a bowl with the spices and a little salt, then brown in a pan with oil.
  4. 4
    Add the orange juice and tomato sauce, then cook until the mixture is reduced and browned.
  5. 5
    For the tacos: heat the corn tortillas and set aside in a folded cloth to keep them warm.
  6. 6
    Fill the tortilla with a base of refried beans, add the Heura® strips, diced avocado and tomato, and top with pickled onion.
  7. 7
    Serve with plant-based sour cream, and optional coriander and lime juice.

Vegan Fish with tartar sauce

Ingredients

Heura F'sh Fillets
Tartar sauce:
20 g capers
2 shallots
25 g pickles
1 teaspoon Dijon mustard
1 tsp parsley
200 g vegan mayonnaise
15 ml vinegar

F'sh
fillets
Product sheet

Preparation

  1. 1
    Finely chop the capers, shallots, pickles and parsley.
  2. 2
    In a bowl mix the chopped ingredients with the vegan mayonnaise, Dijon mustard and vinegar.
  3. 3
    Use liquid from the pickles to reach the desired texture.
  4. 4
    In a non-stick frying pan heat a tablespoon of olive oil over medium-high heat.
  5. 5
    Cook the Heura fish for 3-4 minutes total, turning carefully halfway through.
  6. 6
    Serve with a green salad and tartar sauce.

Heura® burger with salad

Ingredients

For the salad:

  • 2 Heura® burgers
  • Lettuce sprouts
  • Radishes
  • 1 mango
  • 1 bag of tender sprouts
  • 1 avocado

For the sesame dressing:

  • 3 Tbsp tahini
  • 3 Tbsp rice vinegar
  • 1 Tbsp soy sauce
  • 2 Tbsp sugar
  • 1 tsp sesame oil
Burgers
Plant-Based Protein
Product sheet

Preparation

  1. 1
    For the salad: cook the burgers on both sides in a frying pan with oil. Set aside.
  2. 2
    Combine the sprouts with the sliced radishes and diced mango in a salad bowl.
  3. 3
    Serve on a plate next to the burgers and sliced avocado.
  4. 4
    For the sesame dressing: add all the ingredients to a jar and shake until smooth. Serve the salad with the burgers and dress just before serving.
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