Dinner Meal Plan from The Healthy Apple

The only thing better than a really great recipe? Seven really great recipes. These plant-based recipes are focused on using a few nutrient packed ingredients (like sweet potatoes and kale) a variety of ways throughout the week. This week’s meal plan from The Healthy Apple will have you hooting “Hello, Healthy!” For more meal inspiration, check out our breakfast, lunch and snack page. Click here to download a shopping list with everything you’ll need to make all this goodness at home, and see all the ways ALDI can help you eat fresh and save big here.

The nutritional and special diet information provided with recipes on the site is intended to be a helpful educational resource.  The information is not intended to be a substitute for medical advice by a licensed health care professional.

Product information can change without notice, so if you have dietary restrictions and/or allergies it is critical to read all product labels carefully before purchasing and consuming a product.


Day 1: Sweet Potato & Broccoli Salad with Chopped Apples

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serves: 6

This is a simple recipe you can start to prepare on Sunday night and then toss together on Monday for a quick dinner.

Ingredients:

8 large sweet potatoes, peeled and cut into 1-inch cubes

4 cups broccoli florets

½ cup Carlini Pure Olive Oil, divided

½ teaspoon Stonemill Iodized Salt, plus additional to taste

½ teaspoon Stonemill Ground Black Pepper, plus additional to taste

½ cup balsamic vinegar

½ orange, juiced and zested

½ teaspoon Stonemill Crushed Red Pepper

4 medium apples, diced

6 tablespoons Southern Grove Sliced Almonds

Directions:

  1. Preheat oven to 400°F.

  2. Place sweet potato cubes and broccoli florets on a baking sheet and drizzle with 2 tablespoons of oil; toss gently to coat.

  3. Sprinkle with salt and pepper and roast for 15 minutes. Turn and continue roasting for 15 minutes. Remove from oven and set aside.

  4. In a small bowl, whisk together balsamic vinegar, orange juice, orange zest and crushed red pepper.

  5. In a large bowl, combine potatoes and broccoli with apples, almonds and remaining 2 tablespoons oil. Gently toss with balsamic dressing. Season to taste with salt and pepper.


ALDI Test Kitchen Tip: Add 1 tablespoon of honey to the dressing for a sweeter alternative.

Nutrition Information Per Serving: 440 calories, 21g fat, 3g saturated fat, 0mg cholesterol, 310mg sodium, 60g carbohydrate, 10g fiber, 24g sugars, 6g protein, Vitamin A 520%, Vitamin C 90%, Calcium 12%, Iron 12%


Day 2: Sweet Potato Quinoa Bowl with Creamy Carrot Dressing

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Serves: 4

This is a simple recipe that can be made for a week night dinner. The super sweet sweet potatoes are tender and perfectly complimented by quinoa and greens and tossed with a creamy tahini carrot dressing that you’re going to love!

Ingredients:

4 large carrots

4 large sweet potatoes

1 cup SimplyNature Organic Quinoa

4 cups SimplyNature Organic Mixed Greens

2 scallions, thinly sliced

2 tablespoons Carlini Extra Virgin Olive Oil, plus more if needed

2 teaspoons tahini

2 roasted red peppers

Juice of 2 large lemons

Water, if needed

Pinch lemon zest

Pinch Stonemill Chili Powder

Stonemill Sea Salt Grinder, to taste

Stonemill Ground Black Pepper, to taste

Directions:

  1. Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.

  2. Pierce the carrots and sweet potatoes with a fork then roast the sweet potatoes in the oven on the prepared baking sheet for 40 minutes or until carrots and sweet potatoes are very tender.

  3. Cook quinoa according to package directions.

  4. Cut sweet potatoes into ½ inch pieces and fluff the cooked quinoa with a fork.

  5. In a large bowl, combine the cooked quinoa, sweet potatoes, salad greens, scallions and lemon zest. In a small food processor, puree the roasted carrots, oil, tahini, roasted red pepper and lemon juice. Add water if needed to thin out the dressing. Season to taste with the salt, pepper and chili powder. Drizzle over the quinoa mixture; toss to combine and serve warm.


Nutrition Information Per Serving: 430 calories, 11g fat, 1g saturated fat, 0mg cholesterol, 170mg sodium, 73g carbohydrate, 11g fiber, 14g sugars, 12g protein, Vitamin A 700%, Vitamin C 180%, Calcium 15%, Iron 35%


Day 3: Roasted Cauliflower and Kale Bowl

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serves: 4

Roasted cauliflower is my all-time favorite veggie. It’s naturally sweet and when roasted, this veggie becomes heavenly. You’re going to love this easy bowl of goodness! Serve with steamed brown rice for a complete meal.

Ingredients:

1 head cauliflower, cut into florets

Pinch cayenne pepper

6 cups SimplyNature Organic Kale, chopped

3 tablespoons Carlini Extra Virgin Olive Oil

2 tablespoons tahini

2 tablespoons water

Juice of 1 large lemon

1 small red onion, thinly sliced

2 tablespoons Southern Grove California Golden Raisins, optional

Stonemill Sea Salt Grinder, to taste

Stonemill Ground Black Pepper, to taste

Pinch Stonemill Crushed Red Pepper, optional

Directions:

  1. Heat oven to 450°F.

  2. Toss the cauliflower with cayenne pepper, 2 tablespoons oil, sea salt and pepper on a rimmed baking sheet. Roast for 20 minutes or until tender and golden brown. Toss cauliflower after 10 minutes of roasting to ensure even cooking.

  3. Steam kale in a steamer basket over medium heat until tender, about 5 minutes.

  4. Meanwhile, whisk tahini, lemon juice, remaining 1 tablespoon oil, salt and pepper and 2 tablespoons water. Add more water if needed to thin out the dressing.

  5. In a large serving bowl, add the chopped kale, red onion, golden raisins, and cauliflower and toss to combine. Serve warm.

  6. Garnish with crushed red pepper flakes, if desired.


Nutrition Information Per Serving: 220 calories, 15g fat, 2g saturated fat, 0mg cholesterol, 130mg sodium, 17g carbohydrate, 5g fiber, 8g sugars, 6g protein, Vitamin A 50%, Vitamin C 170%, Calcium 8%, Iron 8%


Day 4: Roasted Sweet Potatoes with Cilantro Pistachio Pesto

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 6-8

Sweet potatoes are so satisfying and they’re a great source of fiber that will fill you up without feeling stuffed! This pistachio pesto is perfect to serve alongside your favorite crackers and toast as well. Use leftovers all week to add a kick to your salads!

Ingredients:

For the Sweet Potatoes:

3 pounds sweet potatoes, peeled and cut into wedges

1 tablespoon Carlini Extra Virgin Olive Oil

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

½ teaspoon Stonemill Chili Powder

Zest of 1 lime, divided

 

For the Cilantro Pesto:

1 teaspoon Stonemill Minced Garlic

1 bunch cilantro, stems removed

¼ cup Priano Shredded Parmesan Cheese

1 ¼ cups Southern Grove Pistachios, shells removed, divided

3 tablespoons fresh lime juice

¼ cup + 2 tablespoons Carlini Extra Virgin Olive Oil

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

Directions:

  1. Preheat oven to 400°F.

  2. Place sweet potatoes on a baking sheet. Toss with oil, seasonings and half of the lime zest. Bake for 20-25 minutes or until tender and caramelized.

  3. Meanwhile, prepare pesto: In a food processor, combine garlic, cilantro, parmesan, 1 cup pistachios, lime juice and olive oil until desired consistency is reached. Season to taste with salt and pepper.

  4. Roughly chop remaining ¼ cup pistachios.

  5. Toss warm potatoes with pesto. To serve, sprinkle potatoes with remaining pistachios and lime zest.


Nutrition Information Per Serving: 530 calories, 31g fat, 4.5g saturated fat, 5mg cholesterol, 230mg sodium, 58g carbohydrate, 11g fiber, 21g sugars, 13g protein, Vitamin A 4%, Vitamin C 10%, Calcium 8%, Iron 8%


Day 5: Ribbon Butternut Squash Kale Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 6

This ribbon salad is so beautiful to serve when you’re entertaining or when you’re in the mood for a simple, yet satisfying salad. I love making ribbon shapes with butternut squash; it’s so pretty!

Ingredients:

2 (3 pounds) butternut squash, halved lengthwise and seeds removed

½ cup Carlini Extra Virgin Olive Oil, divided, plus more for coating baking sheet

1 medium head red cabbage, finely chopped

12 cups SimplyNature Organic Kale, finely chopped

2 cups sliced button mushrooms

¼ cup SimplyNature Organic Apple Cider Vinegar

2 teaspoons Burman’s Dijon mustard

2 teaspoons Berryhill Honey

2 tablespoons shallots, thinly sliced

Stonemill Sea Salt Grinder

Stonemill Ground Black Pepper, to taste

Directions:

  1. Preheat oven to 425°F. Lightly oil a rimmed 13×9-inch baking sheet with olive oil.

  2. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and a pinch of both sea salt and pepper.

  3. Transfer squash ribbons in a single layer on the prepared baking sheet. Bake for 15 minutes or until tender then turn on your broiler and broil for 1 minute until the ribbons are lightly browned.

  4. Remove from the oven and transfer to a large bowl with red cabbage, kale and mushrooms.

  5. In a small bowl, whisk vinegar, remaining 2 tablespoons olive oil, Dijon mustard, honey, shallots, sea salt and pepper. Season to taste for this dressing because some apple cider vinegars and Dijon’s can be overpowering so use a small amount at first, then drizzle over kale mixture and serve.


Nutrition Information Per Serving: 360 calories, 20g fat, 2.5g saturated fat, 0mg cholesterol, 90mg sodium, 44g carbohydrate, 9g fiber, 12g sugar, 7g protein, Vitamin A 580%, Vitamin C 290%, Calcium 25%, Iron 20%


Day 6: SimplyNature Garden Bean Salad

Cook Time: 5 minutes

Total Time: 5 minutes

Serves: 6

Beans are full of protein and they’re perfect for a salad that won’t weigh you down or leave you feeling sleepy after dinner like many other heavy dishes will. Use this dish to entertain friends tonight.

Ingredients:

1 15.5-ounce can Dakota’s Pride Kidney Beans, drained and rinsed

1 15.5-ounce can Dakota’s Pride Garbanzo Beans, drained and rinsed

1 15.5-ounce can SimplyNature Organic Black Beans, drained and rinsed

¼ cup sliced scallions

2 tablespoons chopped parsley

1 cup diced seedless cucumber

1 avocado, pitted and diced

1 cup grape tomatoes, halved

½ cup SimplyNature Organic Asian Ginger Dressing

1 cup SimplyNature Organic Baby Spinach

½ cup shredded carrot

1 tablespoon lime juice

½ teaspoon ground Stonemill Sea Salt Grinder

¼ teaspoon ground Stonemill Peppercorn Grinder

Directions:

  1. Add all ingredients in a large bowl. Toss to combine.


ALDI Test Kitchen Tip: Salad can be made a day in advance. Wait to add the avocado until ready to serve.

Nutrition Information Per Serving: 320 calories, 13g fat, 1.5g saturated fat, 0mg cholesterol, 560mg sodium, 42g carbohydrate, 14g fiber, 7g sugars, 13g protein, Vitamin A 40%, Vitamin C 30%, Calcium 15%, Iron 20%


Day 7: Big Summer Buddha Bowl

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serves: 4

Buddha bowls are the best way to end the week. They’re a mix of many ingredients I already have in my fridge that I’m sure you have as well, so there’s no need to spend hours in your kitchen trying to make yourself a hearty and healthy meal. Take the night to relax before your week starts and dive into my tasty Buddha bowl.

Ingredients:

2 large sweet potatoes

1 large head cauliflower, cut into ½ inch florets

3 teaspoons Carlini Extra Virgin Olive Oil, divided

2 cups green beans, cut into 1 inch pieces and ends trimmed

6 cups SimplyNature Organic Kale, finely chopped and ends removed

1 large red cabbage, very thinly sliced or finely chopped

1 large red apple, thinly sliced

2 tablespoons SimplyNature Creamy Almond Butter

Juice of 1 large lemon

Pinch of fresh lemon zest, optional

Stonemill Sea Salt Grinder

Stonemill Ground Black Pepper

Directions:

  1. Preheat the oven to 400°F.

  2. Poke holes in the sweet potatoes. Then, place the sweet potatoes on a rimmed baking sheet and roast for 20 minutes. Remove from the oven and cut the sweet potatoes into 1 inch cubes.

  3. Place the cauliflower on a rimmed baking sheet with 2 teaspoons olive oil and toss with sea salt and pepper. Roast for 20-25 minutes then remove from the oven.

  4. Meanwhile, steam the green beans in a small steamer basket on the stove over medium-low heat for about 10 minutes or until tender. Remove from heat.

  5. In a large bowl, combine the roasted sweet potatoes, cauliflower and steamed green beans. Add the kale and massage the chopped kale with your hands with the remaining 1 teaspoon olive oil. Add the cabbage and apple.

  6. Drizzle the salad with the almond butter and lemon juice. Add lemon zest, sea salt and pepper. Serve immediately.


Nutrition Information Per Serving: 300 calories, 6g fat, .5g saturated fat, 0mg cholesterol, 190mg sodium, 58g carbohydrate, 15g fiber, 26g sugars, 12g protein, Vitamin A 300%, Vitamin C 490%, Calcium 25%, Iron 25%

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