Are you looking for delicious dishes that can be made at home? If so, I’ve got easy and delicious dinner recipes down below.

Brown rice topped with a curried lentil and cauliflower dish.

• Makes 5 servings
• Prep time: 15 minutes
• Cook time: 45 minutes

Because its intense flavors continue to develop even after the dish has been cooked, this hearty curry, which is packed with protein-rich lentils and anti- inflammatory cauliflower, is ideal for making use of leftovers. This flavorful and reassuring dish has a base that is savory thanks to the presence of fragrant curry powder, ground turmeric, and hearty vegetables.

Ingredients:

• Rice, Brown and Simple
• 2 tablespoons coconut oil
• 1 diced onion of a yellow color 
• 2 carrots, cut into small pieces 
• 2 cloves of garlic, finely chopped
• 1 teaspoon and a tablespoon of curry powder (check label for nightshades)
• 1 level teaspoon of turmeric powder 
• ½ teaspoon salt
• Tweleve teaspoon of black pepper that has been freshly ground 
• 1 liter of water, in addition to 1 teaspoon
• 1 and a half cups of rinsed brown lentils 
• 3 cups of broth made from vegetables
• 1 small head of cauliflower, broken up into florets and chopped 
• 1/2 cup of fresh cilantro that has been chopped

Directions:

1. Brown rice should be cooked according to package directions.

2. While this is happening, heat the coconut oil in a large skillet over medium heat. After adding the onion and carrots, continue to sauté the mixture for another three to five minutes, stirring it occasionally, until the vegetables have reached the desired texture. After adding the garlic and stirring it for two minutes, the garlic should become fragrant. Stir continuously for an additional two minutes after adding the curry powder, turmeric, salt, and pepper, as well as one tablespoon of water.

3. Add the lentils and broth, cover, and bring to a simmer over medium heat. Simmer for thirty minutes, or until the lentils are tender and the majority of the liquid has been absorbed.

4. If necessary, add the cauliflower to the pan along with the remaining one cup of water, and cook over medium heat until the cauliflower is tender. Cover the pot and continue to simmer the curry for an additional 7 to 8 minutes, or until the cauliflower has become tender enough to be easily pierced with a fork.

5. Take the curry and the brown rice off the heat, and allow them to cool before putting them away.

6. Place one portion of rice and one portion of lentil curry in each of five large storage containers. Separate the cilantro leaves and place them in five different containers.

‘To store, place in the coldest part of the refrigerator. To serve, microwavable food should be heated for 2 minutes, with stirring after the first minute. Cilantro should be used as a garnish.

Nutrition:

509 calories, 9 grams of total fat, 6 grams of saturated fat, 23 grams of protein, 87 grams of total carbohydrates, 12 grams of fiber, 7 grams of sugar, and 0 milligrams of cholesterol are contained in one serving.

Root vegetables cooked with tempeh and served over brown rice.

• Makes 5 servings
• Prep time: 15 minutes
• Cook time: 30 minutes

Tempeh that has been marinated in garlic is the perfect protein to go with earthy root vegetables that have been roasted in the oven. This meal, which is served over simple brown rice, is a great way to start eating vegetables that are naturally sweet. This meal will appeal to both children and adults.

Ingredients:

• Tempeh or Tofu Marinated in Garlic and Herbs How Brown Rice Works
• 1 large, peeled and chopped sweet potato
• 2 carrots, cut in half lengthwise and then into 1-inch pieces across the middle.
• 2 large golden beets that have been washed, cut, and trimmed. 
• 1 large pieces of red onion.
• 2 tablespoons olive oil
• 2 cloves of garlic, chopped up 
• ½ teaspoon salt
• 1/2 teaspoon of freshly ground black pepper 
• a half teaspoon of cinnamon powder

Directions:

1. Set the oven temperature to 400°F. Wrap parch-pap around a sheet pan.

2. Marinate the tempeh according to the directions, and start cooking the brown rice.

3. In the meantime, prepare the sweet potato, carrots, beets, and onion and put them in a large bowl. Stir in the oil, garlic, salt, pepper, and cinnamon.

4. Pour the vegetables onto half of the sheet pan. After 15 minutes, take the pan out of the oven, flip the vegetables, and add the tempeh that has been marinated to the other side. Any remaining marinade should be poured over the tempeh.

5. Roast the tempeh and vegetables for another 15 minutes, or until the vegetables are golden brown and can be easily pierced with a fork. Set aside to cool.

6. Take the cooked brown rice off the heat and let it cool before putting it away.

7. Put the rice, vegetables, and tempeh in 5 large containers together. 

Storage: It can be kept in the fridge for up to 5 days. To serve, heat the whole container in the microwave for 2 minutes, or until it is hot all the way through. Brown rice and tempeh can be frozen for up to two months. Roasted vegetables, on the other hand, won’t thaw well, so make a new batch when you need them.

Nutrition:

Per Serving: Calories: 387; Total Fat: 17g; Saturated Fat: 3g; Protein: 13g; Total Carbohydrates: 48g; Fiber: 4g; Sugar: 6g; Cholesterol: 0mg