10 Veggie-Packed Recipes Meat Lovers Will Enjoy!
Here are some of my favorite Veggie-Packed Recipes For Meat-Lovers! This past year, while training for our marathons, Dom and I have been learning more about increasing our fiber intake. But, I don’t always want to cook separate veggies dishes all the time. So, we’ve been sneaking our veggies into our proteins instead! With these beef, chicken, or pork recipes, we’ve been able to eat more veggies without realizing it. If you’re cooking for a meat lover and looking to sneak more fiber into your meals, here are some of my favorite recipes to make!
Chicken
Lemon Farro Chicken Salad
This Lemon Farro Chicken Salad is super easy to prepare, store, and enjoy. With farro inside, this salad has an extra satisfying chew. The best part about salads is being able to adjust every part of it, so just add your favorite vegetables! I like cherry tomatoes, onions, corn, and bell peppers. This lemon honey mustard dressing makes it easy to enjoy the farro and veggies while still getting chunks of chicken thigh in every bite.
- 1 lb chicken thighs boneless
- 1 tbsp minced garlic
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
- 3 tbsp Olive oil 1 tbsp for pan frying
- 3 tbsp Lemon Juice 1 lemons worth
- 1 cup farro
- 2 cups vegetable broth
- 1.5 tbsp Lemon juice 1/2 lemon worth
- 3 bell peppers Different colors, chopped
- 1 red onion chopped
- 2 Cucumbers chopped
- 1 cup cherry tomatoes halved
- 1 cup corn kernels
Lemon Honey Mustard Dressing
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1 tsp mustard
- 1 tsp honey
- 3 tbsp Lemon juice 1 lemons worth
- 1 tsp salt to taste
- 1/2 tsp Black pepper to taste
Spicy Chicken Veggie Patties
These Spicy Chicken Veggie Patties are juicy, crispy, and super healthy. They’re packed with veggies like carrots, green onion, jalapeños, and corn. But, the texture is still hearty and juicy enough where it feels like you’re still eating meat. I always forget how much veggies end up in these patties(even though I made them)! If you dislike the crunchy veggie texture, you can always blend the veggies with the ground chicken instead.
- 6 pieces chicken thighs boneless, skinless
- 1 carrot chopped
- 3 stalks green onion chopped
- 1 Jalapeno chopped
- 2 Thai red chili chopped
- 1/2 cup sweet corn
- 1 Egg
- 1 tbsp Vegetarian Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tsp black pepper
- 2 tbsp Corn Starch
Spicy Tangy Dipping Sauce
- 1/8 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp jalapeño chopped
- 1 tsp Thai red chili chopped
- 1 tsp sesame seeds
Shredded Chicken Cold Noodles
I can enjoy this shredded chicken cold noodle anytime thanks to that yummy sesame black vinegar sauce. Whether it’s more meat, or extra veggies, this cold noodle is super easy to customize. You can even skip the noodles entirely and make it a sesame chicken salad. Either way, the carrots and cucumber are an absolute must-have. I also recommend veggies like green beans, daikon, green onions, bell peppers, or red onions!
- 2 servings noodles qq or hand cut
- 2 tbsp sesame paste
- 1 tbsp peanut butter
- 0.5 tbsp roasted sesame seed grounded
- 3-4 tbsp hot noodle water or until it becomes creamy consistency that you like
- 1.5 tbsp soy sauce
- 1 tbsp black vinegar
- Chili Oil to your own spice level
Toppings
- carrots
- cucumbers
- leftover rotisserie chicken or any cooked chicken
Pork
Mille Feuille Nabe
When you want a meaty meal that’s warm and has plenty of vegetables, you have to try Mille Feuille Nabe, a super easy pork and cabbage hot pot! All you have to do is layer hot pot sliced pork with cabbage leaves, and you get this impressive looking, but also incredibly healthy meal. There’s cabbage with every bite of meat, but it won’t feel like you’re just eating a veggie dish. And, with any hot pot meal, you can always cook more vegetables (or meat!) after you finish the ingredients!
- 1 pack Hot Pot Sliced Pork Belly
- 1 Napa Cabbage
- 1 pack shimeji mushrooms
- 8-10 cups Dashi or any other broth
Bossam Inspired Korean Pork Belly Wraps
I know, the ingredients in this soy glazed pork belly recipe doesn’t use a lot of vegetables at all. However, this pork belly wrap isn’t as fun without the extra veggies to wrap them into tasty, more refreshing bites! I serve this pork belly wrap with fresh lettuce, pickled daikon, perilla leaves, and my 1 hour homemade fresh kimchi. The pork belly’s helping you eat more veggies, but the veggies also help you eat more pork belly!
Jajangmyeon
Jajangmyeong, or Korean Black Bean Noodles, was one of my dad’s favorites. It’s actually also my pick whenever I want something savory but packed with a lot of vegetables. The savory-sweet black bean noodle sauce makes it particularly satisfying with fresh noodles, especially when you use pork belly as the protein. So, I barely even notice that I’m eating onion, zucchini, potatoes, carrots, cucumber, and daikon all at once in one bowl!
- 4 servings Noodles
- ½ Onion chopped
- ½ Zucchini chopped
- 1 Potato chopped
- 1 carrot chopped
- ⅓ Daikon chopped
- 1.5 lb Pork Belly sliced, you can skip this for a Vegetarian or Vegan version
- 3 tbsp Oil
- ¼ cup Black Bean Paste
- 1 ½ cup Chicken Stock or Water
- 1 tbsp Corn Starch
- Cucumber garnish
Beef
Broccoli Beef
One dish that always gets us to eat just as much veggies as meat, is the classic better-than-takeout Black Pepper Broccoli Beef. It’s super easy to make at home, and is so so tasty. The broccoli stays crisp-tender and soaks up all that savory black pepper sauce, making it just as irresistible as the beef. Served over a big bowl of rice, it’s the kind of simple, comforting weeknight dinner that disappears from the table in no time.
- 1.5 lb Beef Any tender cut you like, sirloin, new york, rib-eye
- 2.5 cups Broccoli
- 1 Egg White
- 1 tsp Baking Soda
- 3 tbsp Corn Starch
- 5 cloves Garlic minced
- 2 tbsp Oyster Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Dark Soy Sauce
- ½ – 1 tbsp Black Pepper (depend on how “spicy” you like it”)
- 2.5 tbsp Sugar
- ½ tbsp Rice Vinegar
Chunky One Pot Lasagna Soup
Soup is always my go-to when it comes to sneaking vegetables. This one-pot Lasagna Soup is exactly that! This beefy noodle soup actually has a ton of veggies cooked into it, like onion, celery, zucchini, eggplants, and more. But, when you’re enjoying each bite, you get beefy, tomatoey soup and chewy noodles topped with creamy, herby ricotta. You’ll totally forget you added all those veggies!
- 1 tbsp olive oil
- 1 onion Small, diced
- 2 Stalks celery diced
- 1 carrot diced
- 3 cloves garlic minced
- 1 cup chopped veggies zucchini or eggplant – optional if you want to add more veggie
- 1 Pound ground beef 450 g, or half beef + half sausage
- 2 tbsp tomato paste
- 1.5 tsp Italian seasoning
- ½ tsp chili flakes optional
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 Can tomato sauce or crushed tomatoes 700 ml / 24 oz
- 3 Cups beef broth or water, 700 ml
- 8-10 lasagna noodles broken into pieces
Creamy Ricotta Topping:
- ¾ Cup ricotta cheese 150 g
- ½ Cup Shredded Mozzarella Cheese 60 g
- 1 tbsp grated parmesan
- 1 tbsp chopped fresh basil or parsley
- Black pepper to taste
To Finish:
- 60 ml ¼ cup heavy cream
- Fresh basil for garnish
- Extra cheese for serving
Speedy Tomato Beef Noodle Soup
You all know how much I love a quick late-night noodle soup. But, did you know noodle soups, like this Speedy Tomato Beef Noodle Soup, are the easiest place to add extra veggies? This bright, tomatoey broth is super tasty, and will also have the flavors of the hot pot beef. I promise, just throw in your favorites like bok choy, cabbage, green beans, or mushrooms while simmering the beef in broth. The veggies absorb all the flavors of the noodle soup, and you can slurp it all up with the noodles!
- 200 g Thinly Sliced Beef sirloin or hotpot-style slices work best
- 2 medium tomatoes chopped
- 2 green onions white and green parts separated
- 2 tbsp soy sauce divided
- ½ tsp black pepper
- ¼ tsp white pepper
- 2 tbsp ketchup secret ingredient
- 2.5-3 cups chicken or beef stock
- 2 servings dried noodles
- 2 eggs lightly beaten
- 1 tbsp neutral oil
Korean Short Rib Bibimbap
This Korean Short Rib Bibimbap is my favorite way to clean the fridge while enjoying a delicious rice bowl. With that spicy, savory bibimbap sauce and juicy short ribs, you forget all about the veggies you added. I love cooking up all my leftover veggies in the quick sesame veggie topping step in this recipe.
Or, you can keep it easy like me, and mix in all the different meal prep banchan I need to finish in the fridge. My favorites are my spicy cucumber salad, the vegan kimchi, and the bean sprout salads. This way, I can meal prep again for the next week!
- 2 slices Beef Short Ribs
- 4 cloves Garlic chopped
- 2 tbsp Soy Sauce
- 1 tsp Black pepper
- 1 tbsp Brown Sugar
Bibimbap Sauce:
- 2 tbsp Korean Chili Paste
- 1 tsp Sugar
- 1 tbsp Soy Sauce
- 3 tbsp Sesame Oil
- 1/2 tbsp Sesame Seeds
- 1 tsp Rice Vinegar
Topping:
- 2 cups cooked white rice
- 6 Shiitake Mushroom
- 2 cups Spinach
- 1 cup Bean Sprouts
- 2 tbsp Shredded Carrots
- 2 tbsp Kimchi
- 2 tbsp Cucumber Salad
- 2 tbsp Sesame Oil
- 1 tsp Salt
- 1 Egg
