3 Veggie Recipes for an Easy Dinner

After a long day at work, the last thing you want to do is spend hours in the kitchen. If you’re after an easy weeknight dinner that ticks all the nutritional boxes (and caters to most dietary requirements), have a look at these great stuffed vegetable recipes. Not only are they incredibly healthy, but they are also a breeze to make! Most of these ingredients can be taken right from the fridge or pantryso no need to stop in at the supermarket.

Mix it up with these sweet potato tacos!

Create something a little out of the ordinary with this fantastic recipe. You can easily mix this up for vegan-friendly options too, but it’s a great way to use up some left over meat in a different way. This is a quick meal everyone can enjoy.

1 sweet potato = 1 serve

Prep: 5 minutes

Cook: 30 mins


1 small-medium sweet potato

1 lime, sliced (for squeezing and garnish)

1 Roma tomato, diced

¼ cup crumbled feta cheese

½ slice leftover meat (or cooked bacon or mince)

1 tbsp spring onion, sliced thinly

½ cup fresh red capsicum (or green), diced

½ cup diced cucumber


Wrap your sweet potato in foil and bake in the oven at 190°C for approximately 30 minutes or until a knife slices easily through.

Once cooked, remove from the oven and cool a little.

Slice sweet potato in half lengthwise and open as you would a book. Gently scoop out portion of sweet potato in each half to create a slight cavity.

To fill cavity, stuff layers of prepared vegetables inside, including removed sweet potato. Top with meat, feta and spring onions.

Squeeze small amount of lime juice over sweet potato.

Baked stuffed tomatoes 

If you want to provide a healthy, balanced meal that requires minimal fuss and is easy on the stomach, have a try at these delicious stuffed tomatoes. Just glancing at the recipes will set your stomach rumbling.

Serves: 4 (1 tomato = 1 serve)

Prep: 10 minutes

Cook: 20 minutes


4 large tomatoes, tops set aside and seeds removed

2 tbsp pesto

1½ cup tomato purée 

½ cup breadcrumbs

⅓ cup parmesan cheese

½ cup finely chopped fresh Italian herbs

130g ricotta cheese

sea salt

balsamic vinegar

3 tbsp pine nuts


Preheat your oven to 180°C

Combine tomato purée, a sprinkle of sea salt and a splash of balsamic vinegar in a baking dish and gently stir with a spoon.

In a separate bowl mix together ricotta, parmesan, pesto and pine nuts and divide between tomatoes.

Cover tomato with tops and drizzle with olive oil.

Bake for 15-20 mins.

A new way to cook up mushrooms

Any baked food is delicious, but these stuffed mushrooms will really set the tone for your meal.

Serves: 4

Prep: 15 minutes

Cook: 20 minutes


4 large Portobello mushrooms (stalk removed)

1 egg, lightly beaten

Olive oil

50g of blue cheese

¼ cup of fresh basil, finely chopped

¼ cup of breadcrumbs

¼ cup of shallots, finely sliced (green section only)


Preheat oven to 200°C.

Place mushrooms on baking tray facing upwards.

Lightly spray olive oil over mushrooms.

In a bowl, mix together egg, blue cheese, basil, breadcrumbs and shallots.

Firmly press mixture into mushrooms, filling up cavity.

Bake in over for 15-20 minutes or until golden. Enjoy!