15+ High-Fiber, High-Protein Vegetarian Dinner Recipes For Better Blood Sugar

If you need inspiration for some meatless dinner recipes, add these delicious vegetarian dishes to your menu! These dishes pack in at least 15 grams of protein and 6 grams of fiber per serving, helping to keep you fueled and satisfied for longer. They’re also low in saturated fat, calories, carbs and sodium to align with a diabetes-appropriate eating pattern that supports healthy blood sugar levels. You’ll want to try options like our Spiced Couscous-Stuffed Peppers or Slow-Cooker Three-Bean Chili Mac for a hearty vegetarian dinner that everyone will enjoy.

Spiced Couscous-Stuffed Peppers

Courtesy Photo

These spiced stuffed peppers are flavorful, filling little packages that will make any plant or meat eater happy. There’s something deeply satisfying about making a delicious pilaf-style filling of couscous and lentils to tuck inside juicy bell peppers drizzled with a fresh cucumber yogurt sauce.

Chickpeas alla Vodka

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser

This Chickpeas alla Vodka is the ultra-quick, fiber-packed dinner you’ve been waiting for! Chickpeas are swimming in a creamy vodka sauce that gets enhancements from sautéed garlic, onion and vibrant green baby kale. Crispy, toasted whole-wheat bread is perfect for dipping. You can customize this dish easily by using chard or spinach in place of kale.

Slow-Cooker Three-Bean Chili Mac

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Chili meets mac and cheese in this fix-it-and-forget-it slow-cooker dinner. Hot tomato sauce, a Mexican canned tomato sauce that also includes spices and chiles for heat, kicks up the flavor.

One-Pot White Bean, Spinach & Sun-Dried Tomato Orzo with Lemon & Feta

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

This one-pot pasta dish with white beans, spinach and sun-dried tomatoes is lively and vibrant and leaves you with an easy cleanup.

Veggie Enchiladas

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek

These veggie enchiladas are packed with sweet corn, onion, peppers, zucchini and beans and are coated with store-bought enchilada sauce to save time on prep. Enchilada sauce ranges from mild to hot. We like the earthy flavor of red enchilada sauce, but green enchilada sauce works well too. a poblano for the bell pepper.

Basil-Chickpea Flatbread

A flavorful combination of chickpeas, cashews, and garlic forms a protein-rich base for this homemade flatbread. Store-bought crust makes prep a breeze.

Lentil Bowls with Fried Eggs & Greens

Lentils are a quick and easy protein. We like French green lentils, which hold their shape when cooked.

Tofu Tacos

These quick vegan tacos, filled with a spicy tofu filling, make a perfect weeknight dinner. To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole. For vegetarians, add crumbled queso fresco.

Easy Pea & Spinach Carbonara

Fresh pasta cooks up faster than dried, making it a must-have for fast weeknight dinners like this luscious yet healthy meal. Eggs are the base of the creamy sauce. They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.

Cilantro Bean Burgers with Creamy Avocado-Lime Slaw

Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They’re also cheaper and easier to cook indoors–and we promise they’re just as satisfying, especially with the mouthwatering creamy slaw on top.

Vegan Kale Caesar Salad with Tofu Croutons

Swapping tofu for the bread in these meal-prep Caesar salad bowls bumps up the satiety factor with 18 grams of protein.

Vegan Superfood Grain Bowls

Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey

This nutrient-packed grain bowl recipe comes together in 15 minutes with the help of a few convenience-food shortcuts like prewashed baby kale, microwavable quinoa and precooked beets. Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.

Roasted Root Veggies & Greens over Spiced Lentils

This earthy bowl of lentils is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.

Vegetable and Tofu Soup

Here tofu is marinated in Italian seasoning for up to four hours, making it a flavorful addition to this veggie-packed soup.

Veggie Wrap with Cilantro Hummus

These healthy multi-grain wraps are filled with mixed greens, chopped cucumber, tomato and red onion, as well as feta cheese and a homemade cilantro hummus. As a time saver, the hummus can be prepared up to 3 days ahead, and chilled until you’re ready to make the wraps.

Buttermilk Fried Tofu with Smoky Collard Greens

Dipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it’s great for busy weeknights.

Black Bean-Queso Wraps

These easy wraps are filled with black beans, corn, red pepper and creamy queso. They cook up quickly in a panini press.

Rainbow Grain Bowl with Cashew Sauce

This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.

Creamy Fettuccine with Brussels Sprouts & Mushrooms

Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.

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