10 High-Fiber Vegetarian Dinners to Help Lower Blood Sugar

Chickpea and Vegetable Stir-Fry: Sauté chickpeas with a variety of colorful vegetables like bell peppers, broccoli, and snap peas. Season with garlic, ginger, and low-sodium soy sauce for flavor. Serve over brown rice or quinoa for added fiber.

 Lentil Soup: Cook lentils with onions, carrots, celery, and tomatoes in vegetable broth. Season with herbs and spices like cumin, paprika, and thyme. Enjoy as a hearty and filling soup with whole grain bread or a side of roasted vegetables.

Black Bean Tacos: Fill whole grain corn tortillas with seasoned black beans, diced tomatoes, avocado slices, and shredded lettuce. Top with salsa and a dollop of Greek yogurt or cashew cream for a creamy finish.

Tofu and Vegetable Stir-Fry: Stir-fry tofu cubes with an assortment of vegetables such as bell peppers, mushrooms, and bok choy. Add a savory sauce made with low-sodium soy sauce, rice vinegar, and sesame oil. Serve over brown rice or noodles.

Eggplant Parmesan: Layer slices of roasted eggplant with marinara sauce and low-fat mozzarella cheese. Bake until bubbly and golden brown. Serve with a side salad dressed with balsamic vinaigrette for extra fiber and nutrients.

Mushroom Stuffed Peppers: Stuff bell peppers with a mixture of sautéed spinach, mushrooms, quinoa, and feta cheese. Bake until peppers are tender and filling is heated through. Serve with a side of steamed green beans or asparagus.

Vegetable Curry: Simmer a mix of vegetables like cauliflower, carrots, and peas in a coconut milk-based curry sauce flavored with curry powder, turmeric, and ginger. Serve over brown rice or quinoa for a satisfying meal.

Noodles with Lentil Bolognese: Spiralize zucchini into noodles and toss with a hearty lentil Bolognese sauce made with diced tomatoes, cooked lentils, onions, and garlic. Top with fresh basil and a sprinkle of nutritional yeast for a cheesy flavor.

Sweet Potato and Black Bean Chili: Cook sweet potatoes, black beans, diced tomatoes, onions, and spices like chili powder and cumin in a slow cooker or on the stove until flavors meld together. Serve with a dollop of Greek yogurt or diced avocado.

Vegetable Quinoa Bowl: Mix cooked quinoa with roasted vegetables like sweet potatoes, Brussels sprouts, and cauliflower. Drizzle with a tahini dressing made with lemon juice, garlic, and tahini paste for added flavor and creaminess.