10 High-Fiber Recipes for Any Night of the Week

10 High-Fiber Recipes for Healthy and Easy Weeknight Meals

10 High-Fiber Recipes for Any Night of the Week. Fibre is an important part of a healthy diet. It helps keep your digestion running smoothly, supports a healthy weight, and can reduce the risk of diabetes, according to the Mayo Clinic.

But what are some good high-fiber meals? We’ve compiled a list of tasty recipes with at least 8 grams of fibre per serving to help you eat well and meet your nutrition goals. Healthy eating doesn’t have to mean giving up on flavour!

Most adults don’t get enough fibre — women need about 25 grams a day, and men need around 30 grams, according to the 2020-2025 Dietary Guidelines for Americans.

To reach these goals, add more fruits, vegetables, and whole grains to your meals. Just remember to increase your fibre intake gradually to avoid any stomach discomfort.

Not sure where to start? Try adding beans to your grain bowls, using hummus or guacamole instead of mayo, or packing extra crunchy veggies into a stir-fry.

Soups and salads filled with vegetables are also great options. And don’t forget to start your day with a high-fibre breakfast to set the tone for the rest of the day!

Table of Contents

1 Black Bean–Stuffed Poblanos

• These saucy black bean-filled poblanos contain a whopping 22 grams of fibre. Store-bought vegan queso completes the meal!

Try something different by swapping bell peppers for flavorful poblanos. Fill them with creamy black beans, tasty queso, and fresh pico de gallo for a delicious twist. This easy and satisfying meal is perfect for a vegan-friendly weeknight dinner!

Ingredients

• 4 poblano peppers, halved through stems; seeds discarded 
• 2 Tbsp. olive oil 
• Kosher salt and pepper
• 2 cloves garlic, grated
• 2 15-ounce cans of black beans (including liquid)
• 1 11.5-ounce jar vegan queso 
• 1/4 c. pico de Gallo 

Directions

Step 1:

Set your oven rack about 4 inches below the broiler and preheat the broiler. On a baking sheet, toss the poblanos with 1 tablespoon of oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place them cut-side down and broil for 3 minutes. Flip them over and broil for another 2 to 4 minutes until they’re charred and tender.

Step 2

While the poblanos are cooking, heat 1 tablespoon of oil in a medium saucepan over low heat and add the garlic. Cook for about 2 minutes. Add the beans (including their liquid) and 1/2 cup water. Bring it to a simmer and cook, stirring occasionally, until the mixture thickens. This could take 11 to 20 minutes, depending on the beans. Remove from heat once done.

Step 3

Warm the queso according to the package instructions. On each of the 4 plates, spoon about 3 tablespoons of queso and place the poblanos on top, cut side up. Fill the poblanos with the cooked beans, then drizzle with the remaining queso and top with pico de gallo. Serve and enjoy!

Nutritional Information (Per Serving)

• Calories: About 504
• Fat: 18.5 g (4.5 g saturated)
• Cholesterol: 15 mg
• Sodium: 1,172 mg
• Carbohydrates: 64 g
• Fiber: 22 g
• Sugar: 6.5 g (0 g added sugar)
• Protein: 25 g

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2 Crispy Striped Bass with Citrus Soba

• A zesty ginger-orange vinaigrette pairs perfectly with earthy soba noodles, crunchy snap peas, and crispy-skinned, flaky fish. This might just become your new go-to meal for feeling great!

Ingredients

• 6 oz. soba noodles
• 8 oz. sugar snap peas, ends trimmed, sliced on the bias
• 1/2 tsp. orange zest plus 3/4 cup orange juice
• 3 Tbsp. rice vinegar
• 3/4 tsp. grated peeled fresh ginger
• Kosher salt and pepper
• 1 small shallot, thinly sliced into rounds
• 1 Tbsp. olive oil
• 4 6-oz pieces skin-on striped bass fillet, patted dry

Directions

Step 1:

Cook the soba noodles, but stop 2 minutes before the package says they’re done. Add the snap peas to the pot and cook for 1 to 2 minutes until they are tender but still crisp. Drain both together.

Step 2

In a medium bowl, whisk together orange zest, orange juice, vinegar, ginger, and 1/4 teaspoon salt. Stir in the chopped shallot and let the mixture sit for 5 minutes.

Step 3

Heat oil in a large nonstick skillet over medium heat. Season the fish with 1/4 teaspoon each of salt and pepper. Place the fish skin-side down in the skillet and cook for about 7 minutes until the skin is crispy and golden. Flip the fish and cook for another 2 to 4 minutes, until it’s fully cooked and opaque.

Step 4

To serve, spoon the dressing into bowls. Add the soba noodles (rinse if they’re sticky), and snap peas, and top with the fish. Enjoy!

Nutritional Information (Per Serving)

• Calories: 407
• Fat: 8 g (1.5 g saturated)
• Cholesterol: 140 mg
• Sodium: 514 mg
• Carbohydrates: 45 g
• Fiber: 10 g
• Sugar: 6.5 g (no added sugar)
• Protein: 41 g

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3 Roasted Shrimp, Tomatoes, and Spinach

Sweet caramelized onion and fennel wedges, shrimp, and juicy tomatoes come together in this colourful and nutritious dish. It’s light yet filling, packed with flavour, and super satisfying. Plus, this quick sheet pan meal makes eating (and loving) your veggies a breeze!

Ingredients

• 2 small red onions, cut into 1/2-inch-thick wedges
• 1 small bulb fennel, cut into 1/4-inch-thick wedges
• 1/2 tsp. coriander seeds cracked
• 1 Tbsp. olive oil
• Kosher salt and pepper
• 10 large peeled and deveined shrimp
• 1/4 tsp. ground sumac
• 12 oz. small cherry or grape tomatoes
• 1 small lemon, halved
• 3 c. baby spinach

Directions

Step 1
Preheat the oven to 450°F. On a baking sheet, toss the onions, fennel, and coriander with oil, plus a pinch of salt and pepper. Roast for 15 minutes.

Step 2
Season the shrimp with sumac and 1/8 teaspoon each of salt and pepper. Add the tomatoes to the fennel mixture on the baking sheet, then arrange the shrimp and lemon halves on top. Roast for another 5 to 7 minutes, until the shrimp are fully cooked and opaque.

Step 3
Set aside half of the roasted shrimp, lemons, and vegetables in an airtight container to enjoy as lunch the next day.

Step 4
Place the remaining shrimp and lemons on a plate. Add spinach to the roasted vegetables on the baking sheet and return to the oven for 1 to 2 minutes, just until the spinach wilts. Serve the vegetables with the shrimp and lemon. Enjoy!

Next Day Lunch: Roasted Shrimp Grain Bowls
Reheat 1/2 cup of cooked bulgur if you like. Top it with leftover shrimp, roasted vegetables, and 1 cup of mixed greens. For extra crunch, sprinkle with crispy chickpeas if desired. Serve with the leftover roasted lemon for added flavour.

Nutritional Info (Including Leftovers)

• Calories: 138
• Fat: 1.5 g (0.5 g saturated)
• Cholesterol: 44 mg
• Sodium: 391 mg
• Carbohydrates: 25 g
• Fiber: 9 g
• Sugar: 11.5 g (no added sugar)
• Protein: 11 g

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4 Spiced Ground Lamb on Warm Lentil Hummus

Split red lentils (masoor dal) add a rich, earthy flavour to hummus, making it even more delicious. It’s perfect for pairing with shawarma-spiced lamb or using it as a dip for crunchy veggies.

Ingredients

• 1 lb. ground lamb (or dark meat ground turkey)
• 3 Tbsp. shawarma seasoning
• 3 large cloves garlic, grated, divided
• Kosher salt
• 3 1/2 Tbsp. olive oil (4 tbsp. if using ground turkey), divided
• 3/4 c. split red lentils (masoor dal)
• 1/2 tsp. ground cumin 
• 1/4 c. plus 2 tbsp. fresh lemon juice, plus lemon wedges for serving
• 1/3 c. tahini
• Pinch of cayenne pepper
• 1/2 c. cilantro, chopped
• 2 heads Little Gem lettuce, leaves separated
• 4 small Persian cucumbers, quartered 
• Halved cherry tomatoes and sliced red onion, for serving

Directions

Step 1
In a small saucepan, combine lentils with 1 1/4 cups of water and bring to a boil. Cover the pot, reduce the heat to very low, and let the lentils simmer for about 10 minutes until almost tender and the water is absorbed. Remove from heat, keep covered, and let them steam for 5 minutes.

Step 2
In a bowl, mix the ground lamb (or turkey) with shawarma seasoning, two-thirds of the minced garlic, and 3/4 teaspoon salt. Heat 1 1/2 tablespoons of oil (use 2 tablespoons if cooking turkey) in a large cast-iron skillet over medium-high heat. Cook the lamb, breaking it up with a wooden spoon, until browned and fully cooked, about 5 to 6 minutes.

Step 3
Place the warm cooked lentils into a food processor with the remaining garlic, cumin, and 3/4 teaspoon salt. Blend until smooth, scraping the sides as needed, for about 3 minutes. Add lemon juice, tahini, and 1 tablespoon of oil, then blend again until creamy. If needed, add up to 2 more tablespoons of lemon juice for taste.

Step 4
Spoon the warm hummus into bowls and top with the cooked lamb. Drizzle with the remaining tablespoon of oil, sprinkle with cayenne pepper and cilantro, and serve. Enjoy with lettuce, cucumbers, cherry tomatoes, red onion, and lemon wedges on the side, if desired.

Tip: Don’t forget the drizzle of olive oil on top! It adds a rich, luxurious flavour and helps keep the hummus moist and creamy.

Nutritional Information (Per Serving)

• Calories: 661
• Fat: 40.5 g (11.5 g saturated)
• Cholesterol: 61 mg
• Sodium: 829 mg
• Carbohydrates: 43 g
• Fiber: 9 g
• Sugar: 4 g (no added sugar)
• Protein: 35 g

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5 Palak Paneer

• Use warm naan to scoop up this meatless main.

Saag paneer is made with a mix of leafy greens like spinach, mustard greens, and fenugreek, while palak paneer is made with only spinach. In this recipe, we use frozen chopped spinach to save time and money but still keep the flavour delicious. Be sure to serve it with rice and naan!

Ingredients

• 1 c. basmati rice
• 3 Tbsp. canola oil, divided
• 12 oz. paneer, cut into 3/4-in. pieces
• 1 1/2 tsp. garam masala, divided
• 1 3/4 tsp. ground coriander, divided
• Kosher salt and pepper
• 1 large onion, chopped
• 1 Tbsp. finely grated fresh ginger
• 2 large cloves garlic, finely grated
• 1/2 serrano chile, seeded and finely chopped
• 1 tsp. ground cumin
• 1 tsp. vegetable bouillon base (we used Better Than Bouillon)
• 2 16-oz packages of frozen chopped spinach, thawed and squeezed of excess liquid
• 1 c. heavy cream
• Warm naan, for serving

Directions

Step 1:
Cook the rice according to the package instructions. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. In a large bowl, toss the paneer with 1 tablespoon of oil, 1/2 teaspoon of garam masala, 1/4 teaspoon of ground coriander, and 1/4 teaspoon of salt. Add the paneer to the skillet and cook without stirring until the bottom is golden brown, about 2 to 4 minutes. Flip the paneer and cook for another 2 to 3 minutes until the other side is golden brown. Transfer the paneer to a plate.

Step 2:
Add 1 tablespoon of oil to the skillet and heat over medium. Add the onion along with 1/4 teaspoon each of salt and pepper. Cook, covered, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the ginger, garlic, and serrano pepper, and cook, stirring, for 1 minute. Add the remaining 1 1/2 teaspoons of ground coriander, 1 teaspoon of garam masala, and ground cumin. Cook, stirring, for 1 more minute.

Step 3:
Whisk 1 teaspoon of vegetable bouillon base into 1 cup of warm water and add it to the skillet along with the spinach and 1/4 teaspoon of salt. Cover and cook, stirring occasionally, until the spinach is very soft, about 6 minutes. Remove from heat and stir in 1 cup of heavy cream until well combined. Fold in the paneer. Serve with rice and naan.

Nutritional Information (Per Serving)

• Calories: 795
• Fat: 47.5 g (22.5 g saturated)
• Cholesterol: 117 mg
• Sodium: 943 mg
• Carbohydrates: 69 g
• Fiber: 9 g
• Sugar: 24 g (no added sugar)
• Protein: 27 g

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6 Sheet Pan Roasted Chicken

To get a golden, crispy outside, we sear the chicken first, then place it on the sheet pan with the vegetables to finish roasting in the oven. For the vegetables, we love using red onions, acorn squash, and fennel. The combination of these with thyme creates a warm, cosy flavour that’s perfect for the dish.

Ingredients

• 2 small red onions, cut into 1/2-inch.-thick wedges
• 1 small acorn squash (about 1 lb), cut into 3/4-in.-thick wedges
• 1 bulb fennel, cut into 1/2-in.-thick wedges
• 1 Tbsp. plus 2 tsp olive oil, divided
• 4 sprigs thyme
• Kosher salt and pepper
• 2 small bone-in chicken breasts (about 1 1/2 lbs total)

Directions

Step 1
Preheat the oven to 425°F. On a rimmed baking sheet, toss the onions, squash, and fennel with 1 tablespoon of oil, thyme, and 1/4 teaspoon each of salt and pepper. Roast for 15 minutes.

Step 2
While the vegetable roast, heat the remaining 2 teaspoons of oil in a medium skillet over medium heat. Season the chicken with 1/4 teaspoon each of salt and pepper. Cook the chicken, skin side down, until it’s deeply golden brown, about 8 to 10 minutes. Flip the chicken and cook for another 3 minutes.

Step 3
Place the chicken among the vegetables on the sheet pan and roast for 15 to 18 minutes, until the chicken is cooked through. Transfer the chicken to a cutting board and let it rest for at least 5 minutes.

Step 4
Continue roasting the vegetables for about 5 more minutes. Slice half of the chicken and serve it with one-third of the vegetables. Save the remaining chicken and vegetables in the fridge for lunch the next day.

Next Day Lunch: Chicken Kale Salad

In a large bowl, whisk together 1/2 tablespoon of olive oil, 2 teaspoons of red wine vinegar, 1/4 teaspoon of Dijon mustard, and a pinch of salt and pepper. Toss with 3 cups of baby kale, then add the leftover sliced chicken and vegetables. Top with crumbled goat cheese if you like.

Nutritional Information (Per Serving)

• Calories: 463
• Fat: 21.5 g (5 g saturated)
• Cholesterol: 88 mg
• Sodium: 620 mg
• Carbohydrates: 38 g
• Fiber: 8 g
• Sugar: 7.5 g (no added sugar)
• Protein: 33 g

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7 Black Bean Burgers

Who says veggie burgers can’t be exciting? These black bean burgers won over everyone in the test kitchen, whether they were meat lovers or vegetarians. Made with roasted black beans, cashews, sambal, and shredded mozzarella, each bite is packed with rich, savoury flavour. Plus, they’re easy to make ahead, freeze, and grill later.

Ingredients

• 2 15.5-oz. cans of black beans, rinsed and patted dry
• 1 Tbsp. olive oil, plus more for brushing
• 1 medium onion, chopped 
• 3/4 c. raw cashews
• Kosher salt and pepper 
• 3 cloves garlic, finely chopped
• 2 Tbsp. plus 2 tsp. sambal oelek, divided 
• 1 oz. whole-milk mozzarella, shredded (1/4 c.) 
• 1 large egg, beaten
• 3/4 c. panko
• 1/2 c. plus 2 tbsp. mayonnaise, divided
• 8 potato rolls, split 
• Sliced Cheddar cheese, tomatoes, pickles and lettuce leaves, for topping 

Directions

Step 1
Preheat the oven to 350°F. Spread the black beans in a single layer on a large rimmed baking sheet and bake for 20 to 22 minutes, until the beans are dry and mostly split open.

Step 2
While the beans bake, heat oil in a large skillet over medium heat. Add the onion, cashews, and 1/4 teaspoon each of salt and pepper. Cook, stirring occasionally, until the onion is tender, about 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add 2 tablespoons of sambal and cook for 30 seconds, until fragrant. Remove from heat and let it cool for 5 minutes.

Step 3
Transfer the cashew-onion mixture to a food processor and pulse until the nuts are finely chopped. Add the beans and pulse until they’re finely chopped as well. Transfer the mixture to a large bowl and add the mozzarella, egg, panko, 2 tablespoons of mayo, and 1/4 teaspoon each of salt and pepper. Gently mix until everything is combined and holds together.

Step 4
Form the mixture into eight patties, each about 1/2 inch thick and 3.5 ounces. Place them on a parchment-lined baking sheet and freeze for 1 to 2 hours until firm. (For long-term freezing, follow the instructions below.)

Step 5
When you’re ready to cook, heat the grill to medium. In a small bowl, mix the remaining 1/2 cup of mayo with 2 teaspoons of sambal. Brush both sides of the patties with 1 tablespoon of oil and grill them, covered, for 3 to 5 minutes per side, until cooked through and grill marks appear. If you want, add cheese during the last minute of cooking. You can also grill the buns if you like, spreading them with the sambal mayo, and then filling them with the patties, lettuce, tomatoes, and pickles.

To freeze for long-term storage
Place the firm patties in a freezer-safe resealable container, separating them with pieces of parchment paper to prevent them from sticking. You can freeze them for up to 4 months. When ready to cook, grill the frozen patties on medium heat for 7 to 8 minutes per side, until heated through.

Nutritional Information (per serving)

• Calories: 483
• Fat: 23.5 g (4 g saturated)
• Cholesterol: 33 mg
• Sodium: 891 mg
• Carbohydrates: 55 g
• Fiber: 8 g
• Sugar: 6.5 g (3.5 g added sugar)
• Protein: 16 g

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8 Sheet Pan Gnocchi and Peppers with Thyme Frico

This vibrant sheet pan meal is almost too beautiful to eat! Peppers, tomatoes, gnocchi, and garlic are roasted together, then topped with ricotta and crispy pieces of baked Parmesan. The Good Housekeeping 4-Piece Essential Baking Sheet Pan Set — featuring one large pan and two small ones — makes it easy to make this delicious dish without worrying about sticking or needing parchment paper.

Ingredients

• 1 lb. baby peppers, halved lengthwise and seeded
• 2 Tbsp. olive oil, divided
• Kosher salt and pepper
• 1 17.5-oz package shelf-stable gnocchi
• 1 c. cherry or grape tomatoes
• 6 cloves garlic, smashed
• 1/2 c. grated Parmesan cheese
• 2 tsp. thyme leaves
• Pinch of red pepper flakes
• 1/2 c. ricotta cheese
• 1/4 c. flat-leaf parsley leaves, chopped, plus more for serving

Directions

Step 1:
Preheat your oven to 425°F. In a large bowl, mix the peppers with 1 tablespoon of oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on a rimmed baking sheet and roast for about 10 minutes, until the edges start to brown.

Step 2
While the peppers are roasting, use the same bowl to mix the gnocchi, cherry tomatoes, and garlic with the remaining 1 tablespoon of oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Add this mixture to the baking sheet with the peppers and roast everything together for another 20–22 minutes, until the gnocchi and peppers are golden and tender.

Step 3
To make the crispy Parmesan topping (frico), sprinkle shredded Parmesan cheese onto a parchment-lined baking sheet, dividing it into two piles. Add a pinch of thyme and red pepper flakes to each. Bake for 4–5 minutes until the cheese melts and turns golden brown. Let it cool and harden.

Step 4
In a small bowl, mix the ricotta cheese with parsley and a pinch of salt and black pepper. Spoon this mixture over the roasted gnocchi and vegetables. Break the frico into pieces and sprinkle them on top. Add more parsley if you like and serve!

Nutritional Information (Per Serving)

Each serving has approximately 457 calories. It contains 14.5 grams of fat, including 5.5 grams of saturated fat. There are 24 milligrams of cholesterol and 1,085 milligrams of sodium. The dish provides 67 grams of carbohydrates, 8.5 grams of fibre, and 9 grams of sugar (with no added sugar). It also includes 15 grams of protein.

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9 Smoky Chicken Tostadas

• Make this family favourite for dinner tonight.

This recipe is inspired by chicken tinga, featuring a tangy, spiced tomato sauce that steals the show. It’s the perfect way to make rotisserie chicken taste amazing. You can even double the amount of this smoky sauce to use later for enchiladas or as a tasty topping for your morning eggs!

Ingredients

• 3 jalapeños, 1 thinly sliced and 2 seeded and finely chopped, divided
• 3 Tbsp. fresh lime juice, divided
• Kosher salt and pepper
• 1/4 tsp. plus a pinch of sugar
• 1 Tbsp. olive oil
• 1 small Vidalia onion (about 4 ounces), chopped
• 2 cloves garlic, finely chopped
• 2 Tbsp. tomato paste
• 2 tsp. chilli powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 8-ounce can of tomato sauce
• 3 c. shredded rotisserie chicken
• 2 avocados, diced
• 8 corn tostadas, warmed
• 1/2 c. crumbled cotija cheese

Directions

Step 1
In a small bowl, mix the sliced jalapeño with 1 tablespoon of lime juice, a pinch of salt, and a pinch of sugar. Set aside to pickle.

Step 2
Heat some oil in a medium saucepan over medium heat. Add the chopped onion and half of the jalapeño, cooking for 4–5 minutes while stirring occasionally, until they’re soft and lightly golden. Add the garlic and cook for 1 more minute.

Step 3
Mix in the tomato paste, chilli powder, cumin, and oregano. Cook for 1 minute, stirring constantly, to blend the flavors.

Step 4
Add tomato sauce, 1/2 cup of water, and 1/4 teaspoon each of sugar, salt, and pepper. Let it simmer gently for 8–10 minutes, stirring occasionally, until it thickens.

Step 5
Take the saucepan off the heat, transfer the mixture to a blender, and puree it until smooth. Pour the sauce into a large bowl and toss it with shredded chicken.

Step 6
In another small bowl, mash the avocados with the remaining jalapeño, 2 tablespoons of lime juice, and 1/4 teaspoon of salt. Spread the avocado mixture on tostadas, top with the saucy chicken, and finish with crumbled cotija cheese and the pickled jalapeños. Serve and enjoy!

Nutritional Information (Per Serving)

Each serving has about 566 calories. It includes 43 grams of fat, with 11 grams being saturated fat. There are 67 milligrams of cholesterol and 1,231 milligrams of sodium. It provides 39 grams of carbohydrates, 11 grams of fibre, 7 grams of sugar (with only 0.5 grams of added sugar), and 25 grams of protein.

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10 Sweet Potatoes with Roasted Peppers and Crispy Chickpeas

Make your sweet potatoes extra special with delicious toppings! Add crispy spiced chickpeas, tender roasted peppers, fresh spinach, and a drizzle of creamy tahini. The result is a flavorful, satisfying dish with great textures.

Ingredients

For sweet potatoes

• 4 medium sweet potatoes (7 to 8 oz each), scrubbed and patted dry
• 1 1/2 tsp. olive oil
• Kosher salt

• 1 15.5-oz can chickpeas, rinsed and patted dry
• 2 Tbsp. olive oil, divided
• Kosher salt and pepper
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. paprika
• 1 tsp. lemon zest plus 1 tsp lemon juice
• 2 peppers (we used yellow and red), cut into 1 1/2-in. pieces
• 2 c. baby spinach
• 1 tsp. red wine vinegar
• 2 Tbsp. tahini (stirred)

Directions

Step 1
Preheat your oven to 425°F. Use a fork to poke holes all over the sweet potatoes. Place them on a large plate and microwave on high for 6 minutes, flipping halfway through.

Step 2
Brush the potatoes with oil and sprinkle with 1/4 teaspoon of salt. Place them on a baking sheet and roast in the oven for 18–20 minutes until tender.

Step 3
While the potatoes are in the microwave, prepare the chickpeas. Toss them with 1 tablespoon of oil, and 1/4 teaspoon each of salt and pepper on a rimmed baking sheet. Spread them out in an even layer and roast for 23–26 minutes until crispy and golden. Stir in onion powder, garlic powder, and paprika, then roast for another 4–5 minutes until the spices smell fragrant. Sprinkle with lemon zest and toss to mix.

Step 4
At the same time, place the peppers on another baking sheet. Toss with 1 tablespoon of oil, and 1/4 teaspoon each of salt and pepper, and spread evenly. Roast for about 25 minutes until tender and slightly browned. Add spinach and vinegar to the peppers, toss together, and roast for 30 seconds to 1 minute until the spinach wilts slightly.

Step 5
In a small bowl, whisk together tahini, lemon juice, a pinch of salt and pepper, and 1–2 tablespoons of water until it becomes a smooth, pourable sauce.

Step 6
Once the sweet potatoes are cool enough to handle, cut a slit down the top of each to create a pocket. Fill them with the roasted peppers and chickpeas, then drizzle with the tahini sauce. Enjoy!

Meal-Prep Tip: Roast sweet potatoes the day before you plan to eat them. Once they’re cooked, wrap them in foil and store them in the fridge. When you’re ready to eat, reheat them in the oven and add your favourite toppings.

Nutritional Information (per serving)
355 calories, 14.5 g fat (2 g saturated fat), 0 mg cholesterol, 604 mg sodium, 49 g carbohydrates, 12 g fibre, 12.5 g natural sugar (no added sugar), 10 g protein.

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Final Thoughts

Adding these high-fibre recipes to your weekly menu is a simple and delicious way to improve your overall health. Remember to pair fibre-rich foods with plenty of water to aid digestion. Start experimenting with these recipes today, and your gut—and taste buds—will thank you!

Pro Tip: To increase your fibre intake, incorporate small changes like swapping white bread for whole grains, snacking on nuts, or adding legumes to your meals.

Would you like to explore more recipe ideas or health tips? Let us know!

References and Further Reading

This article is based on authentic medical information, researched and compiled using reliable global sources such as the World Health Organisation (WHO) and Healthline. We invite you to explore our other articles for more in-depth guidance on health-related topics, disease symptoms, nutrition, and natural remedies.

View all health-related articles here: https://healthtolife.in/health-care.

At HealthToLife, we aim to provide you with safe, research-based, and easy-to-understand information so you can live a healthier life.

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