{"id":164646,"date":"2025-06-07T03:34:09","date_gmt":"2025-06-07T03:34:09","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/164646\/"},"modified":"2025-06-07T03:34:09","modified_gmt":"2025-06-07T03:34:09","slug":"25-recipes-to-help-you-eat-more-fiber","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/164646\/","title":{"rendered":"25+ Recipes to Help You Eat More Fiber"},"content":{"rendered":"

Want to add more fiber to your diet? Whether it’s a main or side, each of these recipes meets our parameters for a high-fiber dish.<\/a> Recipes like Cheesy Black Bean and Quinoa Skillet Casserole and Bang Bang Broccoli Salad are a delicious way to up your intake of the important nutrient. Consuming enough fiber can help lower the risk of diabetes and promote regular bowel movements<\/a>. Not only will these recipes help you hit your nutritional goals, but they\u2019re also simple and easy enough to enjoy any day of the week.\n<\/p>\n

Save to MyRecipes<\/p>\n

Love any of these recipes? Tap “Save” to add them to MyRecipes<\/a>, your new, free recipe box for EatingWell.<\/p>\n

Cheesy Black Bean and Quinoa Skillet Casserole <\/p>\n

Photographer: Rachel Marek<\/p>\n

This Southwestern-inspired one-skillet casserole is stuffed with quinoa and plenty of fresh vegetables. Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top.\n<\/p>\n

Bang Bang Broccoli Salad <\/p>\n

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle.<\/p>\n

Our <\/strong>Bang Bang Broccoli Salad <\/strong>uses a classic, delicious sauce as a dressing that will get you excited about eating your vegetables. Vitamin C\u2013packed broccoli is mixed with antioxidant-rich red cabbage, carrots and scallions, edamame for protein, and cashews for crunch. Our bang bang sauce is made up of creamy mayo, sweet chili sauce, zesty lime and Sriracha for a kick! The combo of crunchy and creamy is a delight\u2014a wickedly delicious salad for any meal or to make ahead for a potluck. Keep reading for our expert tips on time-saving ingredients, smart ways to add more protein and more.\n<\/p>\n

Marry Me Lentils <\/p>\n

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen<\/p>\n

This Marry Me Lentils recipe is a plant-based twist on the classic Marry Me Chicken and features tender lentils simmered in a creamy, sun-dried tomato and garlic-infused sauce. Packed with protein and fiber, this dish delivers a rich, comforting texture while using lentils in place of chicken. We love sopping up the sauce with toasted whole-grain bread, but feel free to pair it with brown rice, quinoa or whole-wheat pasta instead.\n<\/p>\n

Get Your Greens Quiche <\/p>\n

photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle<\/p>\n

This loaded vegetable quiche packs in the greens and skips the crust, making it easy to pull together while keeping all the savory flavors of a traditional quiche. We love earthy and tender-crisp collard greens in this quiche, but you can easily swap them out for another sturdy green like kale or Swiss chard.\n<\/p>\n

Fajita-Stuffed Mushrooms <\/p>\n

Photographer: Morgan Hunt Glaze, Prop Stylist: Claire Spollen, Food Stylist: Chelsea Zimmer<\/p>\n

These fajita-stuffed portobello mushrooms are the mash-up you\u2019ve been waiting for! This flavorful vegetarian dish fills roasted portobello mushroom caps with fajita-style veggies and black beans, giving them a boost of fiber and protein. Top it off with melted cheese and Greek-style yogurt for a satisfying dinner.\n<\/p>\n

Roasted Veggies with Halloumi & Chickpeas <\/p>\n

Photographer: Morgan Hunt Glaze, Prop Stylist: Claire Spollen, Food Stylist: Chelsea Zimmer<\/p>\n

This sheet-pan halloumi, chickpea and veggie recipe is perfect for a weeknight dinner with easy cleanup. Chickpeas and halloumi provide protein to make this dish filling and satisfying. Roasting everything on the same sheet pan creates crispy, caramelized bites that meld beautifully with the creamy yogurt spread underneath.\n<\/p>\n

Melting Beets with Feta and Pistachios <\/p>\n

Photographer: Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Abbie Armstrong<\/p>\n

Roasting beets, then adding liquid, adds flavor to the outside and creates a tender, melt-in-your-mouth texture. Crumbled feta cheese and pistachios top these sweet and savory beets for a delicious and easy side dish. Red, golden or Chioggia beets will work well here. No matter which you choose, the orange juice and zest will make them pop.\n<\/p>\n

Cabbage Steaks with Herb Butter <\/p>\n

Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Keoshia McGhee<\/p>\n

These cabbage steaks are tender and sweet with an herby butter spread on top that seeps into the folds of cabbage, providing flavor to every bite. These are simple enough for a casual weeknight meal, yet impressive enough to serve at a dinner party.\n<\/p>\n

Cosmic Brownie-Inspired Overnight Oats <\/p>\n

Photographer: Stacy K. Allen, Food Stylist: Marianne Williams, Prop Stylist: Abby Armstrong<\/p>\n

These cosmic brownie\u2013inspired overnight oats turn a childhood favorite into a nutritious breakfast with serious dessert vibes. These creamy oats are made with cocoa powder and a touch of maple syrup, with a chocolate topping that mimics the classic brownie ganache. For a fun and nostalgic touch, a scattering of rainbow sprinkles gives them their signature look.\n<\/p>\n

Spice Roasted Sweet Potatoes <\/p>\n

Ali Redmond<\/p>\n

These roasted sweet potatoes are pleasantly spiced with a subtle kick of heat from Aleppo pepper and smoked paprika. Roasting the potatoes on two baking sheets ensures they have enough room to get crispy. Serve these spiced potatoes as a side dish for roasted chicken or use them in a breakfast hash.\n<\/p>\n

Caprese Avocado Toast <\/p>\n

Tomatoes, mozzarella, and basil\u2014the building blocks of caprese salad–lend a creative twist to a standard avocado toast recipe.\n<\/p>\n

Roasted Potato Tzatziki Bowls <\/p>\n

Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley<\/p>\n

Our roasted potato tzatziki bowls are the perfect plant-based dinner, with bright, fresh and creamy flavors in every bite. Crispy, golden roasted potatoes are the centerpiece, accompanied by a tangy, herb-packed tzatziki sauce at the base. Loaded with fresh veggies like cucumbers, cherry tomatoes and red onion with a side of chickpeas for added fiber and plant-based protein, these bowls deliver big on flavor and nutrition.\n<\/p>\n

Chickpea & Potato Hash <\/p>\n

The eggs cook right on top of this chickpea and potato hash–cook them a few extra minutes if you prefer hard-set eggs. Serve with warm pita bread and a cucumber salad with mint and yogurt.\n<\/p>\n

Green Bean Caesar Salad <\/p>\n

Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Keoshia McGhee<\/p>\n

This green bean Caesar salad is a crisp and flavorful twist on the classic Caesar. Blanched green beans replace the traditional romaine, adding a fresh snap and vibrant color to the dish. Crispy panko and shaved Parmesan add flavor and texture, making this salad the perfect pairing for grilled or roasted meat, seafood or grain bowls.\n<\/p>\n

Turmeric Chicken & Avocado Wraps <\/p>\n

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley<\/p>\n

This green bean Caesar salad is a crisp and flavorful twist on the classic Caesar. Blanched green beans replace the traditional romaine, adding a fresh snap and vibrant color to the dish. Crispy panko and shaved Parmesan add flavor and texture, making this salad the perfect pairing for grilled or roasted meat, seafood or grain bowls.\n<\/p>\n

Avocado Tuna Spinach Salad <\/p>\n

Greg DuPree<\/p>\n

Avocado adds creaminess while sunflower seeds provide texture and crunch in this easy tuna-spinach salad.\n<\/p>\n

Lemon-Garlic Melting Potatoes <\/p>\n

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Lydia Purcell<\/p>\n

Lemony, garlicky, buttery and tender, these melting potatoes have it all. Each slice soaks up rich broth and butter as it roasts, creating a tender texture that practically melts in your mouth. These versatile potatoes make a perfect side dish for almost anything, pairing beautifully with steak, pork chops, roasted chicken or flaky fish.\n<\/p>\n

Almond-Honey Power Bar <\/p>\n

Great for breakfast on the go! Golden roasted nuts, seeds and oats are enveloped by flavorful almond butter in these delectably chewy, no-fuss energy bars. Unrefined turbinado sugar adds a deep caramelly undertone. Feel free to use light brown sugar instead. Bars stored at room temperature will be softer than those that are refrigerated.\n<\/p>\n

Sweet Potato, Kale & Chicken Salad with Peanut Dressing <\/p>\n

Ali Redmond<\/p>\n

These hearty kale salads hold up well for 4 days, making them perfect for meal-prep lunches. To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving. For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).\n<\/p>\n

Banana-Cocoa Soy Smoothie <\/p>\n

With plenty of protein from both tofu and soymilk, this banana-split-inspired breakfast smoothie will keep you satisfied until lunchtime.\n<\/p>\n

Crispy Sheet-Pan Black Bean Tacos <\/p>\n

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Abby Armstrong<\/p>\n

These sheet-pan crispy black bean tacos are the best way to spice up your dinner with bold flavors and satisfying crunch. Baked to crispy perfection on your trusty sheet pan, these tacos are packed with seasoned black beans and melty cheese and served with a creamy chipotle crema, making them a fuss-free meal the whole family will love!\n<\/p>\n

Weight-Loss Cabbage Soup <\/p>\n

Photographer: Grant Webster,\u00a0 Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek,<\/p>\n

Loaded with cabbage, carrots, bell pepper and tomato, this healthy cabbage soup recipe packs in lots of flavor and is ultra-satisfying. This easy recipe makes a big batch for lunch or dinner all week.\n<\/p>\n

Chipotle-Lime Cauliflower Taco Bowls <\/p>\n

Ali Redmond<\/p>\n

A bold, smoky marinade elevates roasted cauliflower in this meal-prep version of our popular Chipotle-Lime Cauliflower Tacos by Carolyn Malcoun. To cut down on prep time for these healthy taco bowls, look for precut cauliflower in the produce department. You can also save time by using microwaveable quinoa pouches (you’ll need one 8-ounce pouch for this recipe) instead of cooking quinoa.\n<\/p>\n

Pineapple & Avocado Salad <\/p>\n

This refreshing, simple Cuban salad recipe captures the flavors of the tropics. Serve alongside spiced chicken or pork, with rice and beans.\n<\/p>\n

Spinach-Artichoke Gnocchi Skillet with Feta <\/p>\n

Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley<\/p>\n

This spinach-artichoke gnocchi skillet recipe is the ultimate weeknight dinner. It\u2019s quick, easy and doesn\u2019t skimp on flavor. Spinach and artichokes take center stage, while the gnocchi soaks up the flavors of the creamy sauce. Best of all, it comes together in just one skillet, saving you time on prep and cleanup. It\u2019s a comforting, crowd-pleasing meal that\u2019s perfect for busy nights when you want something satisfying without the fuss. Serve it as is or pair it with a simple green salad for an extra serving of veggies.\n<\/p>\n

No-Chicken Salad Sandwich <\/p>\n

Photographer: Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Chelsea Zimmer<\/p>\n

This no-chicken salad sandwich made with chickpeas is a delicious plant-based alternative to the classic chicken salad. Mashing the chickpeas creates a creamy texture that blends seamlessly with Greek-style yogurt, celery, pecans and grapes for flavor and crunch. Serve it on whole-grain bread, in a wrap, over a salad or with crackers for an easy lunch.<\/p>\n","protected":false},"excerpt":{"rendered":"Want to add more fiber to your diet? Whether it’s a main or side, each of these recipes…\n","protected":false},"author":2,"featured_media":91327,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4318],"tags":[105,4434,16,15],"class_list":{"0":"post-164646","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-nutrition","8":"tag-health","9":"tag-nutrition","10":"tag-uk","11":"tag-united-kingdom"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/114639986197563747","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/164646","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=164646"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/164646\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/91327"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=164646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=164646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=164646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}