7 easy dinner recipes for people who hate cooking but love eating well

If the thought of “what’s for dinner?” makes you want to order takeout (again), this one’s for you.

I love eating well, but I don’t love fuss. On weeknights, I want something fast, comforting, and wholesome—ideally with minimal dishes and maximum flavor.

The seven recipes below are my ride-or-die dinners when life is loud, my energy is low, and I still want food that loves me back.

A quick note before we dive in: everything here is plant-based, weeknight-friendly, and flexible. Swap what you have, skip what you don’t.

ok once, eat twice if you can. And yes, you can absolutely measure with your heart.

1. Sheet-pan gnocchi with balsamic veggies

Perfect for nights when you want a roast-y, cozy bowl without touching a skillet. The gnocchi cooks right on the sheet pan—no boiling.

Time: 25 minutes
Serves: 2–3

Ingredients

• 16 oz (450 g) shelf-stable or refrigerated potato gnocchi

• 1 red bell pepper, sliced

• 1 small red onion, sliced

• 1 small zucchini, half-moons

• 1 cup cherry tomatoes

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp dried Italian seasoning (or oregano)

• 1/2 tsp garlic powder

• Salt & black pepper

• Handful baby spinach (optional)

• To finish: lemon wedge, fresh basil, vegan parmesan (optional)

Method

1. Heat oven to 425°F (220°C). Line a large sheet pan.

2. Toss gnocchi and veggies with oil, balsamic, seasoning, garlic powder, salt, and pepper right on the pan.

3. Roast 18–20 minutes, tossing once, until gnocchi are golden and tomatoes blister.

4. Toss in spinach to wilt, squeeze with lemon, shower with basil and vegan parm. Bowl. Eat. Smile.

2. 10-minute peanut noodles with crisp tofu and cucumber

This is my “I have a meeting in 30 minutes” dinner. The sauce is pantry-only and the textures are A+.

Time: 10–15 minutes
Serves: 2

Ingredients

• 6–8 oz noodles (spaghetti, rice noodles, or ramen bricks)

• 7 oz (200 g) extra-firm tofu, patted dry and cubed

• 1 small cucumber, thinly sliced

• 2 scallions, chopped

• 1 tbsp neutral oil

• Sesame seeds and chili flakes, to serve

Peanut sauce

• 3 tbsp peanut butter

• 1 tbsp soy sauce or tamari

• 1 tbsp rice vinegar (or lime juice)

• 1–2 tsp maple syrup

• 1 tsp sesame oil

• 1 small garlic clove, grated (or 1/4 tsp garlic powder)

• Warm water to loosen

Method

1. Boil noodles per package. Meanwhile, whisk sauce with enough warm water to make it silky.

2. Heat oil in a nonstick skillet and sear tofu 2–3 minutes per side until golden.

3. Drain noodles and toss with peanut sauce.

4. Top with tofu, cucumber, scallions, sesame, and chili flakes. Add a squeeze of lime if you have it.

3. One-pot tomato coconut dal

Rich, creamy, and deeply soothing—without a long simmer. Lentils cook fast; the coconut milk makes this feel luxurious.

Time: 30 minutes
Serves: 3–4

Ingredients

• 1 tbsp coconut oil or olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 tsp grated ginger (optional)

• 1 tbsp curry powder or garam masala

• 1 tsp ground cumin

• 1 cup red lentils, rinsed

• 1 (14 oz/400 g) can diced tomatoes

• 1 (14 oz/400 ml) can coconut milk

• 1 1/4 cups water or veggie broth

• 1 tsp salt, pepper to taste

• Handful baby spinach or frozen peas

• To serve: lime, cilantro, cooked rice or flatbread

Method

1. In a pot, warm oil over medium. Sauté onion 3–4 minutes, then add garlic, ginger, and spices for 30 seconds.

2. Add lentils, tomatoes, coconut milk, and water. Bring to a gentle boil.

3. Lower heat; simmer 15–18 minutes uncovered, stirring occasionally, until lentils are tender and creamy.

4. Stir in spinach/peas, season, and finish with lime. Serve with rice or warm flatbread.

4. Smoky black bean–stuffed sweet potatoes

Baked sweet potatoes are basically edible bowls. This version is hearty, fiber-rich, and weeknight lazy in the best way.

Time: 35–45 minutes (hands-off once potatoes are in)
Serves: 2

Ingredients

• 2 medium sweet potatoes, scrubbed

• 1 tsp olive oil (optional)

• 1 (15 oz/425 g) can black beans, drained and rinsed

• 1/2 cup corn (frozen or canned)

• 1/2 tsp smoked paprika

• 1/2 tsp ground cumin

• Salt & pepper

• Toppings: diced avocado, salsa, vegan yogurt, chopped cilantro, hot sauce

Method

1. Heat oven to 425°F (220°C). Pierce potatoes with a fork; rub with a little oil and salt. Bake 35–45 minutes until tender (or microwave 8–10 minutes, flipping halfway).

2. Warm beans and corn in a small pan with paprika, cumin, salt, and pepper.

3. Split potatoes open, fluff with a fork, pile in the smoky beans.

4. Add all the toppings your heart desires.

5. Creamy white bean and spinach skillet

This is comfort food that just happens to be good for you. Think Tuscan vibes in 15 minutes.

Time: 15–20 minutes
Serves: 2–3

Ingredients

• 1 tbsp olive oil

• 3 garlic cloves, thinly sliced

• 1/2 tsp red pepper flakes (optional)

• 1 (14 oz/400 g) can cannellini or great northern beans, drained

• 1/2 cup vegetable broth

• 1/3 cup unsweetened plant cream or coconut milk (or 2–3 tbsp cashew butter + splash water)

• 1 tbsp lemon juice

• 2 cups baby spinach (or chopped kale)

• 1/4 cup sun-dried tomatoes, chopped

• Salt & pepper

• To serve: crusty bread or cooked orzo

Method

1. Warm oil in a skillet over medium. Sauté garlic (and chili flakes) 30–60 seconds until fragrant.

2. Add beans and broth; simmer 3–4 minutes, smashing a few beans to thicken.

3. Stir in plant cream, lemon, spinach, and sun-dried tomatoes. Cook until greens wilt and sauce is glossy.

4. Season well. Spoon over toast or toss with orzo.

6. Lazy chickpea “tuna” salad wraps

Zero cooking. Big flavor. If you’re wiped after work, this tastes like a hug and takes five minutes.

Time: 5–10 minutes
Serves: 2

Ingredients

• 1 (15 oz/425 g) can chickpeas, drained and rinsed

• 2 tbsp vegan mayo or plain vegan yogurt

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• 1 tbsp capers or chopped pickles

• 1/4 small red onion, finely chopped

• 1 celery stalk, finely chopped (optional)

• Salt & pepper

• 2 large tortillas or 4 lettuce leaves

• Lettuce, tomato slices, or cucumber strips

Method

1. In a bowl, mash chickpeas with a fork (leave some texture).

2. Fold in mayo, Dijon, lemon, capers/pickles, onion, and celery. Season generously.

3. Pile onto tortillas with crunchy veg, roll up into wraps (or use lettuce leaves).

4. Add hot sauce if you like a kick.

7. Hummus pita pizzas with quick garlicky mushrooms

Pizza night without dough drama. Hummus makes a velvety “sauce,” and the mushrooms add savory depth.

Time: 15 minutes
Serves: 2

Ingredients

• 2 pocket pitas or small flatbreads

• 1/2 cup hummus (any flavor)

• 8 oz (225 g) mushrooms, sliced

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1 cup baby arugula or spinach

• Lemon wedge, salt & pepper

• Optional: olives, red onion, chili flakes

Method

1. Heat oven to 425°F (220°C).

2. Sauté mushrooms in oil over medium-high heat 5–6 minutes until browned; add garlic for 30 seconds. Season.

3. Spread hummus on pitas, top with garlicky mushrooms and any optional add-ins.

4. Bake 6–8 minutes until edges crisp. Finish with arugula and lemon.

Bonus: 1-pan veggie fried rice (use your leftovers!)

Because sometimes the best dinners are built from what’s already in your fridge. Cold day-old rice works best, but fresh rice cooled on a sheet pan will do in a pinch.

Time: 15 minutes
Serves: 2–3

Ingredients

• 2 cups cooked, chilled rice

• 1 tbsp neutral oil + 1 tsp sesame oil

• 1 cup mixed veggies (frozen works)

• 1/2 cup edamame or peas

• 2 scallions, chopped

• 2 tbsp soy sauce or tamari

• 1 tbsp rice vinegar or lime juice

• 1–2 tsp chili-garlic sauce or sriracha (optional)

• Optional: scrambled silken tofu (stir in with veggies) or a handful of chopped spinach

Method

1. Heat a large skillet over medium-high. Add oil, then veggies; cook 3–4 minutes.

2. Add rice; spread into an even layer and let it sizzle before stirring.

3. Stir in edamame, scallions, soy sauce, and vinegar. Add chili sauce if using.

4. Finish with sesame oil. Taste and adjust—more soy for salty, more vinegar for bright.

How I keep weeknights this simple

A few mindset shifts changed everything for me.

First, I stopped pretending I’d suddenly transform into a person who loves elaborate dinners at 7 p.m. I plan around who I actually am on weeknights: hungry, short on time, and not keen on a sink full of pans.

Second, I build in “anchors”—ingredients that unlock many meals fast. My personal anchor list: canned beans, gnocchi, noodles, rice, coconut milk, frozen veg, greens, lemons, and something saucy (hummus, pesto, or peanut butter).

Finally, I treat flavor like a toolkit. Acid (lemon, vinegar), fat (olive oil, tahini), heat (chili), and herbs can make pantry staples sing. When I hit a wall, I’ll ask: What’s missing—crunch, brightness, a little richness? A squeeze of lemon or a handful of crunchy veg usually saves the day.

If you hate cooking but love eating well, your weeknights don’t need a personality overhaul. They just need a plan you’ll actually use.

Pick one of these recipes tonight, double it for leftovers tomorrow, and pocket the time and energy you just reclaimed for something you enjoy more than washing dishes.