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So much flavor, so little cleanup.
Our favorite cruciferous veggie to the rescue…again.
Hearty without being too filling.
You won’t even notice the absence of pasta.
Colorful meals are the best meals.
Make a big batch on Sunday, then eat it throughout the week.
Never not craving roasted root veggies.
Do it for the charred sprouts.
If you’re looking for a lighter option.
This bad boy’s done in 30 minutes.
Pretty much the perfect winter meal.
No animal products, no problem.
Comfort food made healthy.
Is it just us or is orzo criminally underrated?
Don’t let the long ingredient list scare you; the final product’s worth it.
Love a good breakfast-for-dinner situation.
Can you handle the heat?
Heads up, this tastes even better the next day.
The black olives take this to the next level, flavor-wise.
Omit the cheese to make it even healthier.
Love you forever, zucchini.
Totally fine to have, like, three bowls of this.
Eating enough greens is easy when they taste this good.
Breakfast for dinner, part deux.
Taco shells are messy anyway.
Honestly? We’re in it for the sauce.
Prosciutto + anything = happiness.
Coconut milk makes this soup creamy without being overwhelmingly heavy.
By Moroccan, we mean it’s got turmeric, paprika, cayenne and capers. (AKA yum.)
Light, fresh and super nutritious.
So. Much. Protein.
Well, aren’t these fun?
Uh, why haven’t we put chickpeas in stir-fry before?
Seconds are encouraged.
So simple, so satiating.
Five ingredients—including the salt and pepper.
This supremely juicy and flavorful dish is paleo and gluten-free.
Shockingly easy to prepare.
Perfect for a busy weeknight.
Time-saving hack: buy your sprouts pre-shredded.
Eat this after a few days of indulging to feel a whole lot better.
*Squeezes lime onto everything*
We won’t tell if you make this during the winter.
Despite its "creamy" moniker, this dish packs a hefty serving of veggies.
Dig into this vegetarian version of a Cuban classic (featuring chickpeas, raisins and tons of veggies).
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