Tag Archives: vegetarian


Meatless Meals That Will Fill You Up

I’ve always considered myself a carnivore, but lately I’ve been craving veggie-packed meals. I used to think that protein sources such as chicken, steak and turkey were the only things that would keep me full for a long period of time, but I recently realized how wrong I was. I love the way I feel after I eat a hearty vegetarian meal, so I’ve been on a quest to find more yummy protein-packed vegetarian recipes. While I don’t plan to become a vegetarian any time soon, right now I am really enjoying trying different vegan and vegetarian recipes.

I know lots of you are also trying to incorporate more vegetables into your diet, so I’ve put together a list of meatless meals that will fill you up! These recipes, created by an awesome group of healthy food bloggers, all contain short, simple ingredient lists because who has the time to search through grocery store aisles for unusual ingredients!?


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Grilled Green Goddess Wraps from Strength and Sunshine


Vegetarian Eggplant Meatballs from Byte Sized Nutrition


Sweet Potato Black Bean Burgers from Joy Food Sunshine


Spicy Barbecue Lentils from Scones and Patron


Moroccan Crockpot Lentil Stew from Lenses and Lentils


Pumpkin Curry Buddha Bowl from Emily Ruth Weir

One Pan Ratatouille from I Heart Vegetables


Butternut Squash and Quinoa Salad from Hungry By Nature


Summer Farro Salad with Cherry Tomatoes and Mozzarella from Little Chef Big Appetite


9 Meatless Meals that Will Actually Fill You Up! ll www.littlechefbigappetite.com

Side Dishes

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa

Hi Food Lovers,

Welcome to the new and improved Little Chef Big Appetite. After a few months of reconstruction, I am back. New site, new look, but same old freakin’ delicious grub.  Don’t worry, I certainly did not stop, eating, cooking, baking, biting, or savoring — oh no. In fact, I have lots of goodies to share with you.


This post is all about cooking with color. In California, I am lucky enough to get fresh, colorful produce all year round. But growing up on the East coast, I remember loving summer evenings, strolling through the local farmer’s market with my parents. There was so much delicious fruit to sample and bring home. There was really no other season like it.  Now even though that I live in Southern California where we have a farmer’s market year round, it is still one of my favorite activities. Now on Saturday mornings, I begin my weekend scouring the stands for beautiful colors and unusual vegetables I can bring home to my kitchen.

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa Recipe

This dish is certainly not lacking in color, but what is great about it is that it is made from produce that is fresh everywhere, all the time. Most importantly, it is full of flavor due to the wonderful spice mixture it incorporates.

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa Recipe

 Now, I know quinoa is a big thing these days. Everyone seems to have a recipe for it. And I know it’s got it’s health benefits – full of fiber and protein…but I have to be honest, I still find it really bland when eaten on its own.  In this dish, though, I mixed it with lemon and parsley and then served it with the spiced vegetables, so all the flavors really complement each other, and I actually enjoy eating quinoa.

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa Recipe

This is a relatively easy side dish to pull together and it will truly please your taste buds. Oh, and did I mention that it is vegetarian and gluten-free? Make this one for company – I did and it was a hit. I served it alongside roast chicken, but I don’t see why you couldn’t serve it at your next BBQ or potluck.

Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa Recipe


Spiced Apples, Carrots and Red Onions with Lemon and Parsley Quinoa
Prep time
Cook time
Total time
Serves: 4-6
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 3 medium carrots, peeled and sliced on a bias into ½" thick pieces
  • 1 medium red apple (any kind), halved, cored, and sliced into 1" cubes
  • 1 medium red onion, halved and thinly sliced
  • 1.5 Tablespoons extra-virgin olive oil
  • 1 cup quinoa
  • zest of ½ lemon plus 2-3 teaspoons of lemon juice
  • ½ cup finely chopped parsley
  1. Preheat oven to 425 degrees. Cook the quinoa in water according to package directions (do not add salt if directions say to do so).
  2. In a small bowl stir together the cardamom, coriander, black pepper and ¾ teaspoon of the salt. In a large bowl combine the carrots, apple, red onion and olive oil. Add the spice mixture and mix well to combine. Spread the mixture on a baking sheet. Roast in the oven for 30 minutes, stirring halfway. Remove the vegetables from the oven when the carrots are tender and the onions begin to turn dark at the edges.
  3. Transfer the quinoa to a serving dish and stir in the remaining salt, lemon zest, lemon juice and parsley. Spread the roasted vegetables on top and serve. Best if eaten same day.
*Recipe adapted from Tasting Table

Vegetarian Meals

Black Bean and Sweet Potato Enchiladas

Tomorrow is moving day.

My bags are not even packed. I am trying to squeeze every last item from my room into one of four massive suitcases. I probably won’t be packed until it’s ten minutes past the time I am supposed to leave for the airport.  That’s how these things usually work, don’t they?

Today I said my goodbyes “See you soon“‘s. I had my favorite take-out one last time. I went on one last walk with my buddy, Diesel:

(He totally doesn’t understand that I am leaving. Nor does he understand the concept of posing for a picture…even when bribed with treats).

Next time you hear from me I will be in sunny Los Angeles in a new apartment. I’ll be trying my best to make time for the kitchen after my busy work days.

But for now, I bring you one last meal from my favorite kitchen (home, of course!).

Yummy yummy black bean and sweet potato enchiladas!

Black Bean and Sweet Potato Enchiladas Recipe

I know everything about this dish screams healthy, but trust me, it DOESN’T disappoint. The flavors mixed together are delicious, and even the leftovers taste great, too.

Black Bean and Sweet Potato Enchiladas Recipe

This is a meal that is good to cook with another person (if you can) because you end up using a bunch of different dishes and kitchen appliances. That said, it still is simple enough and WORTH IT.

Black Bean and Sweet Potato Enchiladas Recipe

I served this with grilled corn. Perfect dish for summer.

Bon appetit, my friends! See you in California!


Black Bean and Sweet Potato Enchiladas
Prep time
Cook time
Total time
Serves: 4
  • 28 oz. can whole peeled tomatoes
  • 2 teaspoons chili powder
  • 1 large onion, chopped and divided
  • 3 Tablespoons vegetable oil, divided
  • Salt and pepper
  • 2 gloves garlic, chopped
  • 15.5oz can black beans, rinsed
  • 1 medium sweet potato, peeled and coarsely grated
  • 2 teaspoons dried oregano
  • 1 cup cheddar cheese (more if you like)
  • 5 8in whole wheat tortillas
  • 2 scallions, thinly sliced
  1. Heat your oven to 450 degrees. In a blender, puree the tomatoes, chili powder, half the onion, 1T of the oil, ½t of salt, ¼t of pepper until smooth.
  2. Heat 1T of the remaining oil in a large skillet over medium heat. Add the rest of the onion and the garlic. Cook for 2-3 minutes, until soft. Add the black beans, sweet potato, oregano, and ¼t each of salt and pepper. Cook, stirring often, until the sweet potatoes are tender (about 6 minutes).
  3. Transfer the mixture to a large bowl to let cool. Stir in half the cheddar.
  4. Spread 1 cup of the tomato mixture at the bottom of a 9x13 baking dish. Roll the bean mixture in the tortillas (I did about ⅔ cup in each) and place the rolls seam-side down in the baking dish.
  5. Top with some of the remaining sauce (to taste). Sprinkle with the rest of the cheese. Bake on the top rack of the oven until the cheese begins to brown (12-15 minutes).
  6. Sprinkle with the scallions and serve.