{"id":190388,"date":"2025-06-17T01:11:09","date_gmt":"2025-06-17T01:11:09","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/190388\/"},"modified":"2025-06-17T01:11:09","modified_gmt":"2025-06-17T01:11:09","slug":"15-high-fiber-20-minute-side-recipes","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/190388\/","title":{"rendered":"15+ High-Fiber 20-Minute Side Recipes"},"content":{"rendered":"

If you\u2019re looking to incorporate more fiber into your day, these high-fiber side dish recipes are the perfect addition to any meal. Not only do they contain at least three grams of fiber<\/a> per serving, but they can all be made in 20 minutes or less. This makes them quick and easy options to help you reap the benefits of fiber<\/a>, including better digestion, improved heart health and lower chronic disease risk. Next time you\u2019re looking for side dish inspiration, try out our High-Protein Loaded Bean Salad or Cheesy Summer Squash with Hot Honey for a healthy and delicious bite.\n<\/p>\n

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

High-Protein Loaded Bean Salad <\/p>\n

Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Hannah Grennwood.<\/p>\n

This loaded bean salad is a simple yet satisfying dish that\u2019s full of creamy texture and all the classic fixings. The navy beans serve as a neutral base, allowing ingredients like bacon, scallions and Cheddar cheese to shine. A creamy dressing made with mayonnaise and sour cream ties everything together. This salad is rich in fiber and plant-based protein, making it the perfect easy side dish.\n<\/p>\n

Bang Bang Broccoli Salad <\/p>\n

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

This bang bang broccoli salad features the classic creamy, sweet and spicy bang bang sauce\u2014made with mayonnaise, sweet chili sauce and Sriracha\u2014for a bold flavor that balances heat with a hint of sweetness. It\u2019s typically used as a dipping sauce; here we use it as a dressing instead to coat crispy veggies, delivering a satisfying kick.\n<\/p>\n

Cucumber, Tomato & Avocado Salad with Lemon-Shallot Vinaigrette <\/p>\n

Ali Redmond<\/p>\n

Crisp cucumbers, juicy tomatoes and creamy avocado create a delicious contrast in this easy salad. Tossed with a zesty lemon-shallot vinaigrette, this salad is bright, tangy and perfectly balanced. It\u2019s best served right away, as the cucumbers tend to release water over time, which can dilute the vinaigrette.\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, bringing 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

Cheesy Summer Squash with Hot Honey <\/p>\n

Photographer: Hannah Hufham, Food Stylist: Marianne Williams, Prop Stylist: Keoshia McGhee<\/p>\n

This cheesy summer squash with hot honey is a sweet, spicy and savory dish that highlights the best of summer produce. Sliced yellow squash is roasted, then topped with cheese that\u2019s melted until bubbling and golden. A drizzle of hot honey adds a bold kick that perfectly balances the richness of the cheese and the mild flavor of the squash.\n<\/p>\n

Arugula, Beet & Feta Salad <\/p>\n

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

Peppery arugula and tender, sweet beets are balanced by a simple vinaigrette and briny bits of feta cheese in this salad. Using cooked, peeled beets helps make prep a breeze.\n<\/p>\n

Simple Carrot & Cabbage Salad <\/p>\n

Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Abby Armstrong<\/p>\n

This simple carrot-and-cabbage salad is crisp and refreshing. It\u2019s tossed in a light vinaigrette made with lemon, honey and Dijon mustard, allowing the natural sweetness of the carrots and the crunch of the cabbage to shine. Enjoy this salad on its own as a side dish, or try piling it onto a burger, stuffing it into tacos for extra crunch, or using it as a bright, tangy filling in a wrap.\n<\/p>\n

Black Bean Hummus <\/p>\n

Casey Barber<\/p>\n

For a fun spin on hummus, swap in black beans for the traditional chickpeas. It’s just as fiber-rich and filling, but with a taste that pairs well with tortilla chips and crisp bell peppers.\n<\/p>\n

3-Ingredient Teriyaki Edamame Saut\u00e9 <\/p>\n

Carolyn A. Hodges, R.D.<\/p>\n

Whip up this high-fiber, plant-based stir-fry for a quick and convenient side dish. Look for bottled teriyaki sauce labeled less sodium or reduced sodium to cut back on the salt without sacrificing flavor.\n<\/p>\n

Lemon-Garlic Green Beans <\/p>\n

Will Dickey<\/p>\n

These tender-crisp lemon-garlic green beans have tons of flavor from shallots, garlic and the tangy lemon. It’s the perfect simple green bean side dish that pairs well with everything.\n<\/p>\n

Kale, Quinoa & Apple Salad <\/p>\n

Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall<\/p>\n

This kale, quinoa and apple salad is perfect for any season. Fresh apples bring crisp autumn flavor, and the kale breaks down when it’s massaged with the dressing. Nuts, fennel and quinoa add more layers of texture, while blue cheese lends a savory note.\n<\/p>\n

Easy Rice & Beans <\/p>\n

Rachel Marek<\/p>\n

Top this quick and simple rice and beans recipe with your favorite add-ons such as salsa, shredded cheese, sour cream, cilantro and\/or avocado.\n<\/p>\n

Greek Salad with Edamame <\/p>\n

Edamame adds protein to the classic Greek salad: romaine, tomatoes, cucumber, feta and olives. Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za’atar.\n<\/p>\n

Edamame with Aleppo Pepper <\/p>\n

With fruity undertones and a slight cumin taste, Aleppo pepper gives this healthy side some satisfying flavor.\n<\/p>\n

Vegan Cauliflower Fried Rice <\/p>\n

Substituting riced cauliflower for rice reduces calories and carbs in this veggie-packed dish. Use the vibrant flavors of fried rice\u2014ginger, scallions and tamari\u2014to create a low-carb version of the classic take-out side.\n<\/p>\n

Chickpea, Beet & Quinoa Salad <\/p>\n

Ali Redmond<\/p>\n

This easy no-cook chickpea salad comes together in minutes. Look for precooked beets in the produce section of the grocery store. Leftover quinoa is great in this salad, but you could also use microwaveable quinoa to save on time. With a bright lemony-garlic dressing, this salad is the perfect side to accompany grilled chicken or roasted salmon.\n<\/p>\n

Honey-Mustard Bean Salad <\/p>\n

Photographer: Stacy Allen, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley<\/p>\n

This honey-mustard bean salad is the perfect combination of sweet, tangy and downright delicious flavors. Creamy cannellini beans and hearty chickpeas create the perfect base to soak up the zesty honey-mustard dressing. If you don\u2019t have cannellini beans or chickpeas on hand, black beans, kidney beans or even pinto beans work well, offering flexibility to suit your pantry.\n<\/p>\n

Jason Mraz’s Guacamole <\/p>\n

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

In this easy guacamole recipe, musician Mraz prefers California Hass or Reed avocados because they are the creamiest. Adjust the heat, tang or other flavorings to suit your tastes.<\/p>\n","protected":false},"excerpt":{"rendered":"If you\u2019re looking to incorporate more fiber into your day, these high-fiber side dish recipes are the perfect…\n","protected":false},"author":2,"featured_media":190389,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4318],"tags":[105,4434,16,15],"class_list":{"0":"post-190388","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\/114696046886460537","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/190388","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=190388"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/190388\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/190389"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=190388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=190388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=190388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}