8 Vegetarian Dinners to Manage Weight in Your 60s

Quinoa and Black Bean Bowl: Combine cooked quinoa with black beans, corn, diced tomatoes, avocado slices, and a squeeze of lime juice. Add cilantro and spices for flavor.

Grilled Vegetable Skewers with Tofu: Skewer marinated tofu cubes with colorful vegetables like bell peppers, zucchini, and mushrooms. Grill until tender and serve with a side of whole-grain couscous.

Mushroom and Spinach Stuffed Bell Peppers: Stuff bell peppers with a mixture of sautéed mushrooms, spinach, onions, and quinoa. Top with marinara sauce and mozzarella cheese (optional) before baking.

Chickpea and Vegetable Stir-Fry: Stir-fry chickpeas with a variety of vegetables like broccoli, carrots, and snap peas. Season with soy sauce, garlic, and ginger for a flavorful dish.

Eggplant Parmesan: Bread and bake eggplant slices, then layer them with marinara sauce and mozzarella cheese. Bake until bubbly and golden brown for a satisfying Italian-inspired meal.

Vegetable Curry with Brown Rice: Make a flavorful curry with mixed vegetables (such as cauliflower, potatoes, and peas) in a coconut milk-based sauce. Serve over brown rice for a complete meal.

Spinach and Ricotta Stuffed Shells: Stuff large pasta shells with a mixture of spinach, ricotta cheese, and herbs. Bake with marinara sauce and a sprinkle of Parmesan cheese until heated through.

Zucchini Noodles with Pesto and Cherry Tomatoes: Spiralize zucchini into noodles and toss with homemade pesto sauce, cherry tomatoes, and toasted pine nuts. This low-carb option is light yet satisfying.

Swipe Up For More Stories