“Healthy eating” is a nebulous term: for some it means a low-calorie diet, for others it’s all about loading up on nutrient-packed veggies. Whatever healthy eating means to you, we’ve rounded up a series of dinner recipes that are light and fresh, and will help you work more vegetables, herbs and legumes into your diet. Most importantly: they taste good. There's a miso-marinated salmon and veggie rice bowl, a luscious huevos rancheros and a punchy prawn omelette singing with ginger. Here are 12 healthy recipes to add to your dinner roster.
Sam Low’s spicy steamed salmon in chilli bean sauce
Steamed salmon is the first dish many of us reach for when we’re aiming to be a bit healthier. Give it a little oomph by dousing it in 2022 Masterchef New Zealand winner Sam Low’s spicy and fragrant chilli bean sauce, the perfect foil to this dish’s delicate steamed fish.
Shiyamalee Somaweera’s red lentil curry
Fast food doesn’t have to be bad for you – this comforting lentil curry is on the table in around half an hour, and builds up flavour using ingredients you can find in your local supermarket. Oil and salt are kept to a minimum in this recipe; much of the flavour is derived from coconut milk.
The Fishmonger’s Son’s miso-marinated salmon and veggie rice bowls
You’ll need to start this dish a day or two in advance to really let the miso marinade sink in – but it’s worth the wait: miso and salmon are notoriously great bedfellows. Because salmon is the star of this show, you can toss in whatever veggies you have on hand to amp up the nourishment factor.
Rupal Bhatikar’s raw green mango dal
Chef Rupal Bhatikar reckons you need a handful of recipes to turn to when you need a quick meal to recharge after a day at work. This is one of her go-tos: a healthy and wholesome dal buzzing with nourishing spices and green mango, and is on the table in less than an hour.
Parwana’s banjaan borani
Putting a vegetable at the centre of your dinner is a sure-fire way to ensure you’re getting the nutrients you need. In this recipe, Adelaide Afghan stalwart Parwana foregrounds eggplant and makes it sing with plenty of herbs and spices and a big dollop of garlicky yoghurt dressing. Plus, it’s ready in just 45 minutes.
Yotam Ottolenghi’s stuffed eggplant in curry and coconut dal
You can always count on Yotam Ottolenghi to bring plenty of flavour-packing veg to the table. Here, that looks like paneer-stuffed eggplant bolstered by a ginger-spiked coconut dal. You can prep it all the day before so you have a nutrient-rich, tastebud-entertaining dish ready to whack in the oven when you get home from work.
Smith & Deli’s larb salad
Skip the sad salads and make this larb instead. It’s entirely vegan and perfect for hot summer days when the brief is light and fresh – think plenty of chilli and herbs dosed up with lime juice and a scattering of veggies.
Stephanie Alexander’s veggie-packed huevos rancheros
Stephanie Alexander is on a mission to pack more veggies into our diets – and with this Mexican-inspired recipe she’s onto a winner. It brings together bolstering beans with a zippy tomato salsa and eggs for protein. And while huevos rancheros is typically a Mexican breakfast food, it’s hearty enough for a weeknight dinner.
Such and Such’s ginger-spiked prawn omelette
Quick, easy, and perfect for summer nights when the kitchen is a room you want to avoid, this satisfying prawn omelette from Canberra restaurant Such and Such ticks a lot of healthy-eating boxes. You’ll get your protein fix from the eggs and prawns, a thwack of chilli to clear out the sinuses and plenty of ginger, which boasts a clutch of health benefits.
Yasmin Newman’s kinilaw
Kinilaw is the Philippines’ answer to ceviche – and, like ceviche, it’s bursting with fresh fish and citrus. But it leans even further into the tropical flavours with coconut milk and green mango, as well as a hit of ginger. The result is a light, summer-y dish that’s a real weeknight treat.
Hello Auntie’s pho dac biet
If hearty and nutrient-rich is your MO, get this pho on the stove now (it takes a while) – we promise it’s worth it. Its broth base is a cornucopia of nutrients from the bones and spices, and does double duty in both hydrating and filling you up.
Fukuryu’s vegetarian miso ramen
While most ramen is made with a rich, meaty broth, this version harnesses veggie power, bringing more nutrients into the fold. Plus, the meat is swapped out for thick chunks of pumpkin – but you’ll still get a protein fix from the soy eggs.
