Easy High-Protein Dinners to Make This Week (& Shopping List!)

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On May 16, 2025

If you think you have to eat a lot of meat to get enough protein, I’m here to change your mind. Plenty of plants—from lentils to chickpeas and beyond—are packed with protein. And eating more plant-based protein is not only good for you, it’s good for the planet too. This week’s dinner plan is full of recipes from our latest feature: In the Race to Get More Protein, Research Shows Eating More Plants Is the Way to Win. These recipes prioritize plant-based protein, and they’re easy and delicious too. Let’s get cooking.

Your Weekly Plan

Sunday: Fajita-Stuffed Mushrooms
Monday: Roasted Veggies with Halloumi & Chickpeas
Tuesday: Pasta with Peas
Wednesday: White Bean Salad with Feta & Lemon-Garlic Vinaigrette
Thursday: Spinach, Broccoli & Mushroom Quiche
Friday: Enchilada Skillet

Our column, ThePrep, has everything you’ll need to make dinner planning and grocery shopping as easy as can be. Nutritional needs differ from one individual to another, and we invite you to use these dinner plans as inspiration and adjust them as you see fit. Sign up to get a dinner plan delivered to your inbox every Saturday!

Sunday: Fajita-Stuffed Mushrooms

Photographer: Morgan Hunt Glaze, Prop Stylist: Claire Spollen, Food Stylist: Chelsea Zimmer

Portobello mushroom caps stuffed with bell peppers, onions and black beans make a satisfying dinner—and a super-flavorful one, because the vegetables are boldly seasoned before being roasted. After stuffing the mushrooms, you’ll top them with cheese and pop them back into the oven to melt it.

Monday: Roasted Veggies with Halloumi & Chickpeas

Photographer: Morgan Hunt Glaze, Prop Stylist: Claire Spollen, Food Stylist: Chelsea Zimmer

This simple, colorful medley of vegetables roasted with halloumi and chickpeas is packed with 21 grams of protein per serving. In addition to protein, the chickpeas also contribute fiber, which helps you feel full longer after eating.

Tuesday: Pasta with Peas

Photographer: Morgan Hunt Glaze, Prop Stylist: Claire Spollen, Food Stylist: Chelsea Zimmer

The combination of chickpea pasta and green peas ensures that this one-pot dinner is high in both fiber and protein. Using store-bought basil pesto is an easy way to add flavor, and incorporating additional fresh basil keeps it bright. Serve the pasta with mixed greens drizzled with whatever dressing you have on hand.

Wednesday: White Bean Salad with Feta & Lemon-Garlic Vinaigrette

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen

Look no further than this salad for a no-cook dinner that’s full of protein. The beans are an excellent source of fiber—in addition to plant-based protein—which can help support heart health. Plenty of baby spinach and tomatoes along with briny feta ensure that it’s satisfying and flavorful.

Thursday: Spinach, Broccoli & Mushroom Quiche

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen

This crustless veggie quiche is so hearty that it makes a great dinner (though you can also enjoy any leftovers for breakfast or lunch). A mix of spinach, broccoli and mushrooms means this quiche has plenty of other nutrients too, like iron, vitamin K and vitamin D. Serve it with whole-grain bread.

Friday: Enchilada Skillet

Photographer: Morgan Hunt Glaze, Prop Stylist: Claire Spollen, Food Stylist: Chelsea Zimmer

Think all the best characteristics of enchiladas but with plant-based, protein-rich tofu to soak up the enchilada sauce, plus black beans for even more protein and fiber. Instead of rolling tortillas, you just build this casserole right in the skillet, folding tortilla wedges in with the tofu, beans, vegetables and sauce. A layer of cheese melted on top makes this skillet dinner the ultimate comfort food. Serve it with sliced avocado.

I wish you all a great week, and I hope you enjoy this dinner plan. If you try a recipe, remember to add a review.