Do you ever feel that grumble deep in your belly and rush to the fridge, flinging the door open in the hope you'll be greeted with just what you’re craving? I do it daily. When I don’t find anything more than a few La Croix and a variety of mismatched produce from my latest market run, I begin to spiral. How will I go into the world and make healthy snack choices in this state? (I’m only mildly dramatic when ravenous).
While your inclination may be to tap into your favorite Postmates order, stop for a moment and read these 15 delicious recipes to make in 20-minutes or less. Not only are they super satiating and foolproof to follow, but they'll also be ready to eat long before your order would even be picked up for delivery and who knows if you’ll even make it that long. Read on to make these delicious recipes that won't cost you time but will relieve those belly grumbles, stat.
The Recipe: Easy Vegetarian Carbonara Pasta With Yogurt
The Hero Ingredient: When it comes to a vegetarian carbonara, the greens are what really bring it to life. This recipe calls for asparagus, and sweet peas, which liven up once the minced mint is tossed in.
Pro Tip: This dish is a seasonal favorite, and Phoebe Lapin of Feed Me Phoebe puts our sentiments into words perfectly, noting that the tangy yogurt and spicy chili flakes “keeps things bright for spring.”
Why We Love It: We love a healthier take on a family-style classic, this still has that satisfying creamy texture while replacing a lot of the cream with probiotic-rich Greek yogurt.
The Hero Ingredient: The coconut milk in this curry recipe is what provides your cravings with that salty, sweetness upon each velvety bite. Paired with the tomatoes, carrots, cauliflower, and spices it makes for a refreshing, belly-warming favorite.
Pro Tip: To ensure that this recipe is it's most productive, you’ve got to multi-task a little. Alejandra of Brown Sugar and Vanilla says the first thing to do when you enter the kitchen is “crank the oven to 450º”, that way it can preheat while you chop.
Why We Love It: I love the fact that you can whip up this Thai dish within just a few minutes of when your hunger hits and it’s a thoroughly health-conscious choice compared to ordering in.
The Hero Ingredient: This recipe is so versatile and delicious and you can thank the simplicity of its buckwheat base. It's also why Kayla Howey of The Original Dish chose them for this recipe. “They cook in no time”, she writes and it's true. It takes a brief ten minutes. Buckwheat is actually not wheat, despite its misleading name, so this is technically a gluten-free recipe. Topped with sesame crusted tuna and an invigorating cucumber yogurt dressing, this salad is the ultimate lunch on a hot summer's day.
Pro Tip: Howey reminds us not to forget the fresh dill garnish, it’s a must in order to “round out all the flavors” with its unique bite.
Why We Love It: I love how easy this recipe is to throw together on the fly—it’s very reminiscent of some of my favorite Japanese salads that make great pick-me-up lunches when you’re brain fog starts cruising in.
The Recipe: Beef and Broccoli Stir Fry
The Hero Ingredient: Honey sweetened beef saves the day when all you want is to hit up Postmates (but you know it won’t be doing your body or your bank account any favors). With all the tasty elements of Mongolian beef, this dish is gluten-free and paleo.
Pro Tip: Krista Rollins of Joyful Healthy Eats gifts us with yet another clean-eating tip. Instead of coating your protein with cornstarch or flower she used arrowroot. This is gluten-free and so much better for you.
Why We Love It: Mongolian grill is one of my favorite cuisines but it gets pricey as you add on all the goodies. This recipe is an amazing way to get all the stove-tossed deliciousness that I want, made at home.
The Recipe: Seared Sea Bass with Citrus Salad
The Hero Ingredient: This dish is minimalist in its ingredients yet maximum on flavor.Sea bass is the ideal base for the sour citrus and spicy jalapeno dressing. Honey only drives home the magical flavor gradient this dish provides.
Pro Tip: Howey promises cooking the sea bass will be the easiest part of this recipe. Just toss it in a hot pan, sear skin-side down, then place it in the oven and let it sit a few more minutes to cook through.
Why We Love It: An easy fish recipe is hard to come by, and as someone who rarely gains the confidence to try my hand at fish, I love how simple and approachable this one is. While it makes a great main course, I’m dreaming of little dishes of this as a starter as well.
The Recipe: Lightened-Up Pad Thai in Under 15-Minutes
The Hero Ingredient: Cabbage noodles are the backbone of this low-carb choice and very simple to make. The lightness of the shredded cabbage adds a clean base to support all your favorite classic toppings—chopped cilantro, finely-chopped peanuts and more.
Pro Tip: Brittany Mullins of Eating Bird Food reminds us that eating clean doesn’t have to be “an all or nothing” thing—enjoy the edge of your most-loved dishes without the added guilt.
Why We Love It: I had never thought of replacing noodles with shredded cabbage but I adore this gluten-free take on pad Thai. Bonus, you can still twirl the cabbage noodles around your fork.
The Recipe: 15-Minute Roast Beef Dip Sandwiches
The Hero Ingredient: It’s hard to decipher which is more exciting, the roast beef or the purple potato fries, whichever you prefer, they come together in this recipe to recreate a classic American sandwich that your family will adore.
Pro Tip: To cook these to perfection, lay the provolone cheese and meat on to the hoagie buns and bake for an extended 5-7 minutes. Abbey Rodriguez of The Butter Half says you’ll know they’re ready when the “cheese is melted and bubbling.”
Why We Love It: This is a great BBQ recipe for warm weekend days when you’ve really worked up an appetite in the sun. I love how health-conscious it is compared to the classic French Dip.
The Recipe: 20-Minute Chickpea Curry
The Hero Ingredient: This warm vegetarian meal becomes complete comfort food once the yellow curry is drizzled over the cooked seasonal vegetables. Snow peas, white onion, and chickpeas are a plant-based delight.
Pro Tip: If you’re carnivorous and craving curry, this recipe easily transforms. Tiffany Azure of the Creme de la Crumb blog opts for chicken or shrimp.
Why We Love It: I love that this hearty meal is a one-pan wonder. Once the veggies are cooked through, you add the remaining ingredients and it’s ready to eat. If you're curry-crazy, these recipes will be right up your alley when you have a bit more cook time.
The Recipe: 20-Minute Chipotle Chicken Chili
The Hero Ingredient: It just wouldn't be chili without a heavy-dose of beans thrown into the mix. They are extremely filling and are a great source of plant protein. Collaborating with the onions, tomatoes, and minced peppers, this is a true southwest classic.
Pro Tip: Ali Martin of Gimme Some Oven knows that chicken isn’t everyone's protein of choice, instead she notes, “feel free to make this one with ground beef or turkey.”
Why We Love It: If you’re looking for a simple meal that’ll exceed your expectations in the leftovers department, you’ve met your match. Enjoy a bowl of this, reheated, for days to come—Martin found this chili to become ”tastier and tastier each day.”
The Hero Ingredient: Though this dish is brimming with standout ingredients, the pitted cherries really make this one a winner. A refreshing mix of mint and cucumber are tossed through for those fresh summer vibes.
Pro Tip: While this salad is nice and light, give it a little more substance by throwing in a grain. “I love serving this salad over quinoa,” notes Wu House’s, Alison Wu.
Why We Love It: The fresh herbs that culminate to make a memorable flavor here are what make it seasonally exciting.
You can even play around with what’s in your herb garden or at your local farmers market.
The Recipe: 10-Minute Taco Lettuce Wraps
The Hero Ingredient: The ground beef in this recipe comes to life in just a quick ten minutes with flavorful taco seasoning and refreshing lettuce. This is a delectable snack you will undoubtedly want to repeat.
Pro Tip: Toni Dash of Boulder Locavore guides us through making the perfect lettuce wrap. Cut the head of lettuce at the center rib to create a flush bottom for your taco. Then place two similarly sized lettuce cuts together, overlap the bottoms by about 1 inch. This allows for easy eating, with minimal mess.
Why We Love It: Mexican food never gets old, but a protein-style take on your go-to taco order is more than welcome in my kitchen. I'll be serving this buffet style so everyone can build their own.
The Recipe: 20-Minute Moroccan Chickpea Soup
The Hero Ingredient: This soup is full of great, whole food vegetables, but the kale is what really makes it special. Kale can be bitter but it absorbs all the spices when it's cooked in a soup so that every bite is full of taste.
Pro Tip: If you stray away from the kitchen because you don’t think you have the skills, surprise your loved ones tonight because this soup is the recipe for you. Martin confirms, “this one could not be any easier.”
Why We Love It: Moroccan food stole my heart the minute I touched down in Tangier.
Naturally, I love seeing an easy-to-create classic from one of my favorite destinations. I also love their preference for chickpeas as it’s such a versatile ingredient that can take on so many flavors gracefully.
The Recipe: Coconut Curried Golden Lentils
The Hero Ingredient: The ground turmeric gives this bowl the glorious golden coloring. It's also very powerful for healing any inflammation that may reside in the body, so eat up.
Pro Tip: This one’s another for the multi-tasker. While your lentils boil, Dana Shultz, the Minimalist Baker, prompts you to start prepping your coconut curry sauce so that you can have this on your table in 20-minutes, or less.
Why We Love It: I love seeing recipes with lentils instead of meat or beans to mix up your proteins.
They also add the perfect amount of natural salts to a dish such as this.
The Recipe: Instant Pot Irish Cheddar Bacon Mac and Cheese
The Hero Ingredient: You thought this recipe was one of a kind because it’s both mac and cheese and pot pie, but then you see the crispy Brussel sprouts and bacon. Game over.
Pro Tip: Half Baked Harvest chef Tieghan Gerard calls for Irish cheddar in this recipe, to give it that extra creaminess. “It’s just a step above other types of cheddars,” she writes so seek it out at the grocery store. You don’t want to miss out on this abundance of flavor.
Why We Love It: I love seeing how creative this fusion of two comfort foods is.
The fact that it’s insanely easy makes it all the more reason to whip one up today.
The Recipe: Shrimp Tacos with Mango Avocado Salsa
The Hero Ingredient: Mango is the hard-hitting flavor in this recipe. It never ceases to amaze my taste buds how good an island fruit like mango is when paired with a saltier fare.
Pro Tip: Rollins cautions to not overlook the ancho chili powder as it really takes the spice up a notch, giving the shrimp “awesome flavor with a slight kick.”
Why We Love It: I am all for a meal you can layer into a jar, stow in the fridge and grab out as soon as lunch-time hits. That’s my ideal take on meal prep.