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Getting more fiber in your diet doesn’t have to be boring. I’ve found that high-fiber dinners can be hearty, flavorful, and super satisfying — and they help keep you full longer.
These recipes are packed with fiber-rich ingredients like beans, whole grains, lentils, and lots of veggies.
Whether you’re eating plant-based or just looking to feel better after dinner, these are meals I come back to again and again.
1. Chickpea and Spinach Curry
This is one of my favorite fiber-packed meatless meals. I simmer canned chickpeas with garlic, onion, tomatoes, and coconut milk, then stir in fresh spinach until it wilts. It’s rich, warming, and perfect with brown rice or whole wheat naan.
How to Make This Recipe Better
Toast your spices in the pan before adding liquids — it boosts the flavor. I also like to mash a few chickpeas into the sauce to thicken it naturally and give it a creamier texture without adding extra fat.
Get the Chickpea and Spinach Curry recipe.
2. Lentil Tacos
I use seasoned brown lentils as a taco filling, and honestly, they’re just as satisfying as meat. They soak up all the taco seasoning, and I serve them with crunchy slaw, salsa, and avocado on corn tortillas for a fiber-loaded dinner that doesn’t feel heavy.
How to Make This Recipe Better
Add a splash of lime juice and chopped cilantro just before serving to brighten up the filling. I also mix in finely chopped mushrooms or walnuts for extra texture and heartiness.
3. Quinoa Stuffed Bell Peppers
These are colorful, delicious, and loaded with fiber from quinoa, black beans, and veggies. I stuff halved bell peppers and bake them until the tops are golden and the filling is steamy and tender.
How to Make This Recipe Better
Roast the peppers for 10 minutes before stuffing — they’ll be sweeter and cook more evenly. I top them with a little shredded cheese or a dollop of Greek yogurt for added creaminess without making them too heavy.
Get the Quinoa Stuffed Bell Peppers recipe.
4. Sweet Potato and Black Bean Bowls
This is one of those meals I make when I want something fast and filling. Roasted sweet potatoes and seasoned black beans over brown rice or quinoa, with avocado, corn, and lime on top. It’s packed with color, texture, and fiber.
How to Make This Recipe Better
Toss the sweet potatoes with smoked paprika and cumin before roasting — it gives them a warm, bold flavor. I also use canned corn and mix it with a little lime juice and chili powder for a quick topping.
Get the Sweet Potato and Black Bean Bowls recipe.
5. Whole Wheat Pasta with Broccoli and Chickpeas
I toss cooked whole wheat pasta with roasted broccoli, sautéed garlic, and chickpeas for a meal that’s quick, simple, and surprisingly satisfying. It’s loaded with fiber, and the chickpeas give it a nice bite.
How to Make This Recipe Better
Reserve some pasta water to make a light garlic and olive oil sauce. A sprinkle of red pepper flakes and a squeeze of lemon juice right at the end keeps it from feeling too heavy.
Get the Whole Wheat Pasta with Broccoli and Chickpeas recipe.
6. Black Bean and Veggie Enchiladas
These enchiladas are full of fiber thanks to black beans, corn, and bell peppers. I roll them up in whole wheat tortillas and cover them with red enchilada sauce and cheese. They’re cozy, flavorful, and make great leftovers, too.
How to Make This Recipe Better
Mash half of the black beans for a creamier filling. Add some chopped spinach or zucchini to sneak in more veggies. Bake covered, then uncover for the last 10 minutes to brown the cheese.
Get the Black Bean and Veggie Enchiladas recipe.
7. Farro and Roasted Veggie Bowls
Farro is a chewy whole grain I love for its nutty flavor and fiber content. I pair it with roasted veggies like carrots, Brussels sprouts, and red onions, then drizzle with tahini or balsamic glaze.
How to Make This Recipe Better
Cook the farro in vegetable broth instead of water for added flavor. I also like to toss the roasted veggies in a touch of garlic powder and smoked paprika before baking for more depth.
Get the Farro and Roasted Veggie Bowls recipe.
8. Vegetarian Chili
This is one of my top meal-prep dishes. I use a mix of beans — kidney, black, and pinto — with tomatoes, corn, and bell peppers in a spiced broth. It’s thick, hearty, and keeps well for days.
How to Make This Recipe Better
Use canned chipotle in adobo sauce for a smoky kick. Simmer the chili low and slow so the flavors develop. I top mine with avocado, cilantro, or even a spoonful of Greek yogurt.
Get the Vegetarian Chili recipe.
9. Cauliflower and Chickpea Sheet Pan Dinner
This is one-pan magic. I roast cauliflower and chickpeas with olive oil, garlic, and curry spices. Everything crisps up in the oven and tastes amazing with a lemon tahini drizzle.
How to Make This Recipe Better
Dry the chickpeas before roasting to help them get crispy. I also add a handful of chopped kale in the last 5 minutes — it wilts slightly and adds even more fiber.
Get the Cauliflower and Chickpea Sheet Pan Dinner recipe.
10. Barley and Vegetable Soup
Barley is one of my favorite grains for soups. I simmer it with carrots, celery, peas, and tomatoes in veggie broth. It’s comforting, budget-friendly, and really satisfying.
How to Make This Recipe Better
Sauté the onions and garlic first to build flavor. I like to add a splash of lemon juice or apple cider vinegar at the end — it brightens the broth without overpowering it.
Get the Barley and Vegetable Soup recipe.
11. Lentil Sloppy Joes
This twist on a classic is one the whole family likes. I cook lentils with onions, garlic, tomato sauce, and mustard until thick and tangy, then serve them on whole grain buns.
How to Make This Recipe Better
Use green or brown lentils — they hold their shape better. Toast the buns for a bit of crunch, and top with pickles or slaw to add some acidity and texture.
Get the Lentil Sloppy Joes recipe.
12. Tofu and Veggie Stir-Fry with Brown Rice
This is my fiber-rich answer to takeout. I sauté tofu cubes until golden, then toss in a mix of broccoli, bell peppers, and snow peas with garlic and soy sauce. Serve over brown rice for a satisfying bowl.
How to Make This Recipe Better
Press the tofu first to remove excess moisture — it’ll get crispier. I also use a splash of rice vinegar and sesame oil for flavor without extra salt or fat.
Get the Tofu and Veggie Stir-Fry with Brown Rice recipe.
13. White Bean and Kale Skillet
This one-skillet meal is loaded with protein and fiber. I sauté garlic and onions, add canned white beans, chopped kale, and a splash of broth. It’s simple and comforting with a piece of crusty whole grain bread.
How to Make This Recipe Better
Massage the kale with olive oil first so it’s softer and less bitter. Add a pinch of red pepper flakes or a squeeze of lemon at the end for brightness.
Get the White Bean and Kale Skillet recipe.
14. Sweet Potato and Quinoa Chili
This meatless chili is thick and satisfying thanks to sweet potatoes, quinoa, and beans. It’s spicy, hearty, and perfect for a cozy night in.
How to Make This Recipe Better
Toast the quinoa in the pot before adding liquids to boost flavor. I top each bowl with diced avocado or crushed tortilla chips for texture and creaminess.
Get the sweet potato and quinoa chili recipe.
15. Whole Wheat Spaghetti with Lentil Bolognese
I swap out ground meat for lentils in this hearty Bolognese. It’s rich, meaty, and full of fiber. Paired with whole wheat pasta, it’s a dinner I always feel good about.
How to Make This Recipe Better
Simmer the sauce low and slow so it thickens naturally. A splash of balsamic vinegar adds depth, and fresh basil at the end makes it feel fresh and light.
Get the Whole Wheat Spaghetti with Lentil Bolognese recipe.
16. Stuffed Acorn Squash with Wild Rice and Cranberries
This one feels fancy but is actually simple. I roast halved acorn squash and stuff it with a wild rice mix that includes onions, celery, cranberries, and pecans. It’s sweet, savory, and full of texture.
How to Make This Recipe Better
Brush the inside of the squash with a little maple syrup before roasting for added flavor. Toast the nuts before mixing them into the stuffing for even more crunch.
Get the Stuffed Acorn Squash with Wild Rice and Cranberries recipe.
17. Brown Rice and Edamame Stir-Fry
I cook brown rice and toss it with sautéed edamame, carrots, scallions, and a light soy-ginger sauce. It’s quick, filling, and hits all the right notes for a high-fiber meal.
How to Make This Recipe Better
Use leftover brown rice for the best texture. I also like to add a scrambled egg or chopped cashews to boost the fiber and protein even more.
Get the Brown Rice and Edamame Stir-Fry recipe.
18. Mediterranean Chickpea Salad Bowls
I toss canned chickpeas with cucumbers, cherry tomatoes, red onion, olives, and a lemon-herb vinaigrette. Serve over greens or quinoa for a filling salad-meets-dinner bowl.
How to Make This Recipe Better
Marinate the chickpeas in the dressing for at least 15 minutes before serving. Crumbled feta and a drizzle of hummus on top make it feel like a restaurant-style plate.
Get the Mediterranean Chickpea Salad Bowls recipe.
19. Baked Falafel with Quinoa Tabbouleh
These baked falafel patties made with chickpeas are fiber-rich and super flavorful. I serve them with homemade quinoa tabbouleh and a spoonful of tzatziki. It’s fresh, filling, and totally satisfying.
How to Make This Recipe Better
Chill the falafel mixture before baking so it holds together better. Cook the quinoa in broth and let it cool before mixing with parsley, tomatoes, and lemon for the best flavor.
