31 Healthy January Dinner Recipes to Make All Month Long

A new year calls for a new menu, and after all that holiday grub (and bubbly), we're craving better-for-you fare that actually tastes good. With a little forethought, you can eat healthier this month without resorting to salad every single night, because honestly, that sounds miserable. These 31 January dinner recipes will help you plan for a nutritious meal every night of the month. The ingredients are pretty darn clean (think vegetables, lean proteins and minimally processed foods), but these dishes will still leave you satisfied and impressed, not deprived. Promise.

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January 1: Spiced Lamb Meatball and Escarole Soup

It's not as tough to pull off as it sounds—trust. This soup is hearty and healthy, thanks to a hefty dose of greens and the most tender lamb meatballs you've ever tasted.

January 2: Vegan Slow Cooker Detox Coconut Soup

In our book, all the best dinners come together with just the push of a button, and this Crockpot gem fits the bill. This Insta-worthy beauty is vegan, dairy free, gluten free and piled high with fresh herbs.

January 3: Plantain Subs with Quick Pickles

Crispy double-baked tostones + quick-pickled veggies + spicy mayo + pillowy soft baguette = the most unexpected vegetarian sammy you'll ever have. Top it with a runny egg for more protein.

January 4: Oven-Roasted Sweet Potatoes with Crispy Chickpeas and Yogurt Sauce

Proof that sweet potatoes can hold their own as an entrée, especially with the help of protein- and fiber-rich chickpeas. (But even if they couldn't, you had us at yogurt sauce.)

January 5: Kale Salad with Persimmons, Crispy Chickpeas and Fried Shallots

It's crisp, tart, savory, sweet and basically the polar opposite of a sad salad. Sweet, rich persimmons are just the match for crunchy chickpeas, crisp greens and savory shallots.

January 6: Tandoori-Inspired Roast Cauliflower Bowls with Tahini

An Insta-worthy meal if we've ever seen one. This vegetarian take on tandoori chicken (meaning chicken cooked in a tandoor, a type of clay oven) stars a spiced yogurt marinade that's so good, you might want to straight-up drink it.

January 7: Instant Pot Vegan Pho

When we say "hug in a bowl," this is what we mean. Treat yourself to a mix of noodles, ginger, mushrooms, bean sprouts, tofu and a mélange of herbs, all swimming in soothing vegetable broth.

January 8: Alison Roman’s Swordfish with Crushed Olives and Oregano

Even self-proclaimed seafood haters will swoon after one bite of this briny dish. In case you've never tried it, swordfish is a lot like chicken…only a million times tastier (and just as easy to prepare).

January 9: Low-Carb Zucchini Enchiladas

These enchiladas have all the gooey, cheesy goodness of the O.G., minus the carbs, since the recipe calls for thin-sliced zucchini instead of tortillas. Did we mention they reheat like a charm?

January 10: Bucatini Verde with Tuscan Kale Pesto and Walnuts

Sure, pasta is often seen as an indulgence. But this pasta is packed with walnuts, fresh herbs and a ton of kale, thanks to the easy-as-pie blender pesto sauce.

January 11: Chickpea Caesar Salad with a Cheater’s Dressing

Forget the built-in arm workout that comes with whisking an emulsion by hand. This take on Caesar dressing starts with store-bought mayo, plus skips the anchovies and raw egg so everyone can get in on the goods.

January 12: Rainbow Collard Wraps with Peanut Butter Dipping Sauce

You can make these no-cook wraps ahead of time (up to two days in advance, to be exact) and they won't get soggy in the fridge. In other words, we know what you're having for lunch on the 13th.

January 13: Lightened-Up Fettuccine with Cauliflower Alfredo Sauce

Our favorite cruciferous veggie proves that it can handle just about any recipe, including a mean Alfredo sauce. (Don't worry, the dish still calls for plenty of Parmesan cheese.)

January 14: Creamy Vegan Cauliflower Corn Chowder

How is the chowder so rich and creamy without a drop of dairy, you ask? Homemade cashew cream. Use canned or frozen kernels instead of fresh, since corn is out of season.

January 15: Whole30 Chicken Meatballs and Cauliflower Rice with Coconut-Herb Sauce

We're not even on the Whole30 diet, but we still can't get enough of these tender meatballs and creamy, dairy-free sauce. Thanks, coconut milk.

January 16: Leftovers Frittata

Whether it's wilted greens you forgot about in the crisper, last night's sweet potatoes or the final crumbles in a container of feta, this frittata can accommodate all your fridge's odds and ends.

January 17: Chicken and Snap Pea Stir Fry

High in protein, low in carbs, cals and cook time—what's not to like? Feel free to substitute any veggies that are hiding in your pantry or fridge, like broccoli, carrots, spinach or baby corn.

January 18: Garlicky Spinach and Chickpea Soup with Lemon and Pecorino Romano

Leave it to your pantry to pull together your new go-to winter soup. A flurry of warm spices (cumin! coriander! sweet paprika!) makes the North African-inspired broth positively irresistible.

January 19: Crispy, Spicy Cauliflower Tacos with Jicama-Carrot Slaw

Put down the ground beef and step away from the packet of taco seasoning. This spin on your favorite handheld is totally vegan and boasts impeccably spiced cauliflower, crunchy veggies and dairy-free cilantro crema.

January 20: Veggie-Loaded Stuffed Bell Peppers

Tell meat to take a seat—traditional stuffed peppers are long overdue for an update. (We're talking quinoa, veggies and a generous dose of Monterey Jack cheese.)

January 21: 15-Minute Mediterranean Couscous with Tuna and Pepperoncini

If you ask us, canned tuna is so underrated. How else could you make a protein-rich dinner in 15 minutes without a moment of cooking?

January 22: Shrimp and Pasta Stew

It's your pantry's time to shine. Plus, aren't your usual weeknight pasta and shrimp dishes (read: shrimp scampi...and nothing else) getting old anyway?

January 23: Carrot, Fennel and Miso Soup

Come for the umami-laced soup, stay for the crunchy pepita-pine nut topping. Leftover cooked winter squash or sweet potatoes would also work wonders in this soup.

January 24: Mark Bittman’s Cauliflower “Polenta” with Mushrooms

It's so luscious and creamy that you won't believe how healthy it actually is. This polenta alternative, starring pureed cauliflower, is low carb, gluten free and surprisingly high in protein.

January 25: Instant Pot Coconut Salmon with Fresh Herbs and Lime

This dinner doubles as a work of art, if we do say so ourselves. Serving this salmon is sort of like putting a painting on your dinner table instead of a wall.

January 26: Five-Minute Bean Salad

It's just the recipe for using up all those canned white beans you've been hoarding in the cupboard. We're betting a sprinkle of crumbled feta cheese on top or a bed of greens underneath wouldn't hurt.

January 27: Creamy Lentil-Stuffed Butternut Squash

Hearty and, dare we say it, meaty—despite being vegan. The herb- and wine-kissed lentils are delicious on their own, but we think the butternut-tahini sauce on top steals the show.

January 28: Sheet Pan Miso-Glazed Fish with Broccoli and Coconut Rice

Fewer dirty dishes means more time to catch up on your Netflix queue. Any flaky fish you enjoy will do here, like salmon, cod, sea bass or halibut.

January 29: Cauliflower Sweet Potato Burgers

Don't let the hockey pucks of dinners past deter you. Believe us when we say that these will be the juiciest veggie burgers you ever taste. Smashed avocado and spicy mayo take the meatless handheld over the top.

January 30: Cauliflower Chili

It's a vegetarian comfort as is, but you can easily spruce it up with ground turkey or chicken if you'd like. Might we suggest bookmarking this crowd-pleaser ahead of the Super Bowl?

January 31: Broccoli Margherita Pizza

Delivery pizza? We don't know her. If you're wondering why you don't see any broccoli on top of this better-for-you pie, that's because it's hidden in the four-ingredient crust. Take that, picky kids.

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Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City restaurants. She used to sling sugary desserts in a pastry kitchen, but now she’s an avid home cook and fanatic baker.

Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.

Katherine Gillen

Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...
read full bio

taryn pire
Taryn Pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...
read full bio