This dish is so quick and tasty, I made it twice in the past two weeks. If you don't own a spiralizer, check your supermarket for pre-made zoodles (mine sells some), otherwise, here are two easy ways to hand-prep your zoodles. The rest of the recipe is super straightforward, just make sure you don't overcook the zucchini. The noodles should still be a bit al dente, so the whole thing doesn't become too watery.

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This is ready in 25 minutes and makes for a perfect vegetarian main (and if you're a meat eater, you can always add chicken to the mix if you want.)

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If you still have Brussels sprouts-related nightmares from your childhood, it's time to forget about them and try this recipe.

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If you've never made spaghetti squash before, here's a guide showing you the best and easiest way to do it.

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One pan, plenty of veggies and the tastiest type of protein. The recipe only requires 10 minutes of prepping and 30 minutes in the oven. But if you want to cut down on weeknight prep time, you can always chop your veggies Sunday afternoon and throw them in the pan last-minute.

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Proof that you can still enjoy meatballs and be healthy.

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This recipe has several steps (roasting the veggies, prepping the beans and the dressing) but the beans come from a can and the dressing takes three minutes to measure and mix, tops. And if you want other buddha bowl ideas, you can find plenty over here.

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