15 Easy Anti-Inflammation Dinner Recipes to Try Tonight

Looking for easy dinner ideas that help combat inflammation? You’ve come to the right place! These anti-inflammation recipes are simple to whip up and packed with delicious ingredients that support your health. Get ready to enjoy meals that are not just good for you, but also satisfying and flavorful!

Zucchini Noodles with Avocado Pesto

Zucchini noodles, often referred to as ‘zoodles’, are a light and refreshing alternative to traditional pasta. Paired with creamy avocado pesto, this dish is both nutritious and satisfying. The flavor is rich and savory, thanks to the fresh basil and garlic, making it a delightful option for a quick dinner.

This recipe is not only easy to make but also perfect for those looking to maintain an anti-inflammatory diet. In just a matter of minutes, you can whip up a bowl of zucchini noodles topped with a vibrant avocado sauce, bringing a burst of color and flavor to your table.

Ingredients

• 4 medium zucchinis
• 2 ripe avocados
• 1 cup fresh basil leaves
• 2 tablespoons pine nuts
• 2 tablespoons lemon juice
• 2 cloves garlic
• Salt and pepper to taste
• Cherry tomatoes for garnish

Instructions

1. Spiralize the Zucchini: Using a spiralizer, turn the zucchinis into noodles. Set aside.
2. Make the Pesto: In a food processor, combine avocados, basil, pine nuts, lemon juice, garlic, salt, and pepper. Blend until smooth.
3. Combine: Toss the zucchini noodles with the avocado pesto until well coated.
4. Serve: Plate the zoodles and garnish with halved cherry tomatoes and extra pine nuts, if desired.

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Garlic Herb Salmon with Asparagus

This Garlic Herb Salmon with Asparagus recipe is a delightful way to enjoy a healthy dinner. The salmon is perfectly seasoned, offering a blend of garlic and fresh herbs that create a fragrant and savory dish. Paired with tender asparagus, it makes for a colorful and nutritious meal that’s easy to prepare.

Not only is this dish flavorful, but it’s also simple to make, making it a great choice for busy weeknights. Just a few minutes of prep and about 20 minutes in the oven, and you have a dinner that’s both satisfying and good for you!

Ingredients

• 2 salmon fillets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 bunch of asparagus, trimmed
• 2 lemon wedges

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, minced garlic, oregano, thyme, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the garlic herb mixture generously over the salmon.
4. Arrange the asparagus around the salmon and drizzle with a little olive oil, salt, and pepper.
5. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve with lemon wedges on the side for an extra burst of flavor.

Spicy Roasted Cauliflower Tacos

Spicy roasted cauliflower tacos are a delightful twist on traditional tacos, offering a healthy and flavor-packed option for dinner. The roasted cauliflower brings a satisfying crunch and a warm spiciness that pairs perfectly with creamy avocado or guacamole. This recipe is not only simple to make but also comes together quickly, making it a great choice for busy weeknights.

With the vibrant flavors and fresh ingredients, these tacos will keep your taste buds happy while supporting your anti-inflammatory goals. Serve them with fresh cilantro and your favorite toppings for a delicious meal everyone will love.

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 ripe avocado
• 2 tablespoons lime juice
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, garlic powder, salt, and pepper until well coated.
3. Spread the cauliflower on the prepared baking sheet in a single layer. Roast for 25-30 minutes, or until golden and tender, stirring halfway through.
4. While the cauliflower is roasting, mash the avocado in a bowl and mix in lime juice, salt, and pepper to taste.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. Assemble the tacos by placing roasted cauliflower on each tortilla, then topping with the avocado mixture and fresh cilantro. Serve immediately.

Lentil and Spinach Stew

This Lentil and Spinach Stew is a cozy and satisfying dish that warms you from the inside out. Packed with nutrient-rich ingredients, this stew combines the earthy flavors of lentils with the freshness of spinach, creating a hearty meal that’s perfect for a comforting dinner.

It’s not only simple to make but also flexible—feel free to customize it with your favorite spices and herbs. This dish is great for meal prep, as it stores well and the flavors deepen over time. Give it a try, and you’ll have a dish that’s both delicious and beneficial for your health!

Ingredients

• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 cups fresh spinach, chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until softened.
2. Add diced carrots and cook for an additional 5 minutes. Stir in the cumin and turmeric, cooking for another minute.
3. Add the rinsed lentils and vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for about 25-30 minutes, or until the lentils are tender.
4. Stir in the chopped spinach and allow it to wilt for a few minutes. Season with salt, pepper, and lemon juice before serving.

Sweet Potato and Kale Hash

This Sweet Potato and Kale Hash is a delightful and nutritious dish that’s easy to whip up for dinner. The natural sweetness of the roasted sweet potatoes pairs perfectly with the earthy flavor of kale, creating a satisfying meal that’s both filling and wholesome.

With just a few ingredients, you can create a colorful and flavorful hash that’s perfect for any night of the week. Plus, it’s packed with anti-inflammatory benefits, making it a great choice for those looking to support their health. Serve it hot, topped with a fried egg for an extra protein boost!

Ingredients

• 2 medium sweet potatoes, diced
• 2 cups kale, chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 eggs (optional, for topping)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast the sweet potatoes for about 25-30 minutes, or until they are tender and golden brown, stirring halfway through.
4. In the last 5 minutes of roasting, add the chopped kale to the baking sheet and toss it with the sweet potatoes.
5. If using eggs, fry them in a skillet while the hash finishes roasting.
6. Once everything is cooked, serve the sweet potato and kale hash topped with a fried egg, if desired.

Mediterranean Chickpea Bowl

The Mediterranean Chickpea Bowl is a delightful mix of fresh ingredients that bursts with flavor. It’s a simple and satisfying dish, perfect for weeknight dinners when you want something healthy yet easy to prepare. Each bite offers a wonderful combination of textures, from crispy cucumbers to creamy chickpeas and juicy tomatoes.

This recipe embodies the essence of Mediterranean cuisine, with its vibrant colors and wholesome ingredients. Not only is it quick to assemble, but it also provides anti-inflammatory benefits, making it a great choice for a nutritious dinner. Enjoy this bowl as it is or customize it with your favorite toppings!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives
• 1/2 cup diced bell pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, olives, and bell pepper.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper to create the dressing.
3. Drizzle the dressing over the chickpea mixture and toss gently to combine.
4. Sprinkle chopped parsley on top before serving.
5. Enjoy your Mediterranean Chickpea Bowl fresh or store in the fridge for later!

Turmeric Ginger Chicken Stir-Fry

This Turmeric Ginger Chicken Stir-Fry is a flavorful dish that combines tender chicken with vibrant vegetables, all enhanced by the warm spices of turmeric and ginger. The unique blend of spices not only adds a delicious taste but also brings anti-inflammatory benefits, making it a delightful and health-conscious choice for dinner.

With its quick cooking time and simple preparation, this recipe is perfect for busy weeknights. You can easily customize it by using your favorite vegetables or adjusting the spice levels to suit your taste.

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into strips
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and season with salt, pepper, turmeric, and ginger. Cook until the chicken is browned and cooked through, about 5-7 minutes.
2. Add the sliced vegetables to the skillet and stir-fry for an additional 5 minutes until they are tender but still crisp.
3. Stir in the minced garlic and cook for another minute.
4. Remove from heat and garnish with fresh cilantro before serving.

Quinoa and Black Bean Salad

This Quinoa and Black Bean Salad is a bright, zesty dish that packs a punch of flavor while being simple to whip up. It’s a refreshing combination of quinoa, black beans, and fresh vegetables, making it a perfect anti-inflammatory dinner option.

The nutty flavor of quinoa pairs beautifully with the earthy black beans, while the crisp veggies add a satisfying crunch. Tossed with a light dressing, this salad is not only easy to prepare, but it also offers a nutritious boost to your meal.

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: In a saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Let it cool.
2. Mix the Salad: In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, avocado, bell pepper, and cilantro.
3. Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
4. Toss and Serve: Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed. Enjoy your fresh and vibrant quinoa salad!

Curry Lentil Stuffed Peppers

Curry lentil stuffed peppers are a delightful and nutritious dish that brings together vibrant flavors and wholesome ingredients. These peppers are filled with a savory lentil mixture, seasoned with aromatic spices, making them both satisfying and healthy.

This recipe is simple to make, perfect for a weeknight dinner. The combination of lentils, spices, and fresh vegetables creates a dish that’s not only delicious but also packed with anti-inflammatory properties. Plus, they look colorful and inviting on your dinner table!

Ingredients

• 4 bell peppers (any color)
• 1 cup cooked lentils
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 can diced tomatoes (14 oz)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Set aside.
3. In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent.
4. Add minced garlic, curry powder, and cumin, cooking for an additional minute until fragrant.
5. Stir in the cooked lentils and diced tomatoes. Season with salt and pepper, mixing well. Let it simmer for 5 minutes.
6. Stuff each bell pepper with the lentil mixture, packing it tightly.
7. Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to create steam.
8. Bake in the preheated oven for 25-30 minutes, until the peppers are tender.
9. Garnish with fresh cilantro before serving.

Roasted Beet and Goat Cheese Salad

This roasted beet and goat cheese salad is a delightful mix of earthy, sweet, and tangy flavors. The beets bring a natural sweetness, while the goat cheese adds creaminess and a hint of tang, making every bite satisfying and delicious. Plus, it’s easy to whip up, making it a perfect choice for a quick dinner or a light lunch.

To make this salad, you’ll roast the beets until they’re tender and sweet. While they cool, you can prepare a mix of fresh greens and crunchy walnuts to add texture. Toss everything together with a simple vinaigrette, and you’ve got yourself a colorful and healthy dish packed with anti-inflammatory benefits.

Ingredients

• 2 medium beets, roasted and sliced
• 4 cups mixed greens
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tablespoons balsamic vinaigrette
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45-60 minutes until tender.
2. Once roasted, let the beets cool, then peel and slice them.
3. In a large bowl, combine the mixed greens, sliced beets, goat cheese, and walnuts.
4. Drizzle with balsamic vinaigrette, and season with salt and pepper. Toss gently to combine.
5. Serve immediately, and enjoy your vibrant and healthy salad!

Herbed Chicken and Quinoa Bake

This Herbed Chicken and Quinoa Bake is a flavorful and nutritious dish that’s easy to whip up for dinner. With tender chicken breasts, vibrant green beans, and juicy tomatoes resting on a bed of fluffy quinoa, every bite is a delightful combination of textures and tastes. The herbs add a refreshing touch, making this meal perfect for anyone looking for a healthy twist on a classic comfort food.

Not only is this recipe straightforward, but it also offers a warm, hearty dinner that can be made in one dish, minimizing cleanup. It’s a great way to incorporate anti-inflammatory ingredients into your diet, as quinoa and fresh vegetables provide essential nutrients for keeping inflammation at bay.

Ingredients

• 3 chicken breasts
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 cup green beans, trimmed
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, combine the rinsed quinoa and chicken broth. Place the chicken breasts on top of the quinoa.
3. Drizzle olive oil over the chicken and season with thyme, oregano, garlic powder, salt, and pepper. Add green beans and cherry tomatoes around the chicken.
4. If using breadcrumbs, sprinkle them on top of the chicken for an extra crunch.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the quinoa has absorbed the broth.
6. Let it sit for a few minutes before serving. Enjoy your healthy, flavorful dinner!

Cilantro Lime Shrimp with Brown Rice

Cilantro Lime Shrimp with Brown Rice is a delightful dish that brings together bright flavors and nutritious ingredients. The shrimp are marinated in a zesty lime and cilantro blend, resulting in a fresh, tangy taste that perfectly complements the nuttiness of brown rice.

This recipe is not only simple to make, but it also packs a punch when it comes to anti-inflammatory benefits. With its quick preparation and vibrant flavors, it’s a wonderful option for a weeknight dinner that feels a bit special.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups cooked brown rice
• Extra lime wedges and cilantro for garnish

Instructions

1. Marinate the shrimp: In a bowl, combine olive oil, lime juice, chopped cilantro, minced garlic, cumin, salt, and pepper. Add the shrimp and toss until well coated. Let it marinate for at least 15 minutes.
2. Cook the shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side, or until they are pink and cooked through.
3. Serve: Place the cooked brown rice in bowls and top with the cilantro lime shrimp. Garnish with extra lime wedges and cilantro before serving.

Mushroom and Barley Risotto

Mushroom and barley risotto is a warm and comforting dish that combines the earthy flavors of mushrooms with the hearty texture of barley. This recipe offers a creamy consistency without the need for heavy cream, making it a light yet satisfying option for dinner. It’s perfect for anyone looking to enjoy a meal that supports anti-inflammatory benefits while being simple to prepare.

The dish has a rich, savory flavor profile that pairs beautifully with fresh herbs. Plus, it’s an easy recipe to follow, making it ideal for weeknight dinners or when you want to impress guests without spending all day in the kitchen.

Ingredients

• 1 cup pearl barley
• 4 cups vegetable broth
• 1 cup mushrooms, sliced (any variety)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent. Then, add the sliced mushrooms and continue cooking until they are soft.
3. Add Barley: Stir in the pearl barley, allowing it to toast for about 2 minutes.
4. Cook Risotto: Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the barley to absorb the broth before adding more. This should take about 25-30 minutes until the barley is tender and creamy.
5. Season: Stir in the dried thyme, and season with salt and pepper to taste.
6. Serve: Remove from heat and garnish with fresh parsley before serving warm.

Chickpea and Spinach Curry

Chickpea and spinach curry is a flavorful dish that brings together the earthy taste of chickpeas with the freshness of spinach. It’s a comforting meal that’s both satisfying and nourishing. This recipe is simple to make, requiring just a few key ingredients and minimal cooking skills, making it perfect for a weeknight dinner.

The combination of spices in this curry not only enhances the flavors but also adds health benefits, making it a great option for those looking to combat inflammation. Plus, it pairs wonderfully with rice or naan for a complete meal. Here’s how to whip it up!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Rice or naan for serving

Instructions

1. Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the curry powder and cumin, stirring to coat the onion mixture.
4. Pour in the coconut milk, then add the chickpeas and spinach. Stir gently to combine.
5. Simmer for about 10-15 minutes until the spinach wilts and the curry thickens slightly.
6. Season with salt and pepper to taste. Serve hot over rice or with naan.

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Baked Eggplant Parmesan

Baked Eggplant Parmesan is a delightful dish that’s both hearty and comforting. This recipe highlights layers of tender eggplant, rich tomato sauce, and melted cheese, creating a warm and satisfying meal that’s easy to prepare. The savory flavors meld beautifully, making it a perfect choice for dinner.

Not only is this dish delicious, but it also fits well into an anti-inflammatory diet. With its wholesome ingredients and simple preparation, you’ll enjoy every bite without the fuss. Plus, it’s a great way to incorporate more vegetables into your meals!

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 teaspoon salt
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Place the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture.
2. Rinse and pat dry the eggplant slices. Arrange half of them in a greased baking dish. Spread a layer of marinara sauce over the eggplant, followed by a layer of mozzarella and a sprinkle of Parmesan.
3. Repeat the layers with the remaining eggplant, marinara sauce, mozzarella, and Parmesan. Top with oregano and basil.
4. Bake for 30-35 minutes, until the cheese is bubbly and golden. Let it cool for a few minutes, and garnish with fresh parsley before serving.