When you hear about a heart-healthy recipe, you might immediately think about something that takes way more time than you have to spare. With these recipes, you can have tasty, heart-friendly meals in 30 minutes or less!
1. Stuffed Potatoes
4 medium russet potatoes
½ cup fresh salsa
1 ripe avocado, sliced
1 (15-ounce) can pinto beans, rinsed, warmed and lightly mashed
4 teaspoons chopped pickled jalapeños
Pierce potatoes all over with a fork. Microwave on medium, turning once or twice, until soft. Transfer to a clean cutting board and let cool slightly.
Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don’t cut all the way through. Pinch the ends to expose the insides.
Top each potato with some salsa, avocado, beans, and jalapeños. Serve warm.
2. Veggie Burgers
4 tablespoons tahini, divided
1 tablespoon lemon juice
3 teaspoons white miso, divided
1 ¼ teaspoons onion powder, divided
1 ¼ teaspoons garlic powder, divided
1 ¼ teaspoons ground pepper, divided
2 tablespoons water
1 teaspoon chopped fresh chives plus 2 tablespoons, divided
1 (15-ounce) can of no-salt-added chickpeas, rinsed
1 teaspoon ground cumin
¼ teaspoon salt
¼ cup fresh parsley leaves
½ cup shredded zucchini
⅓ cup old-fashioned rolled oats
1 tablespoon extra-virgin olive oil
4 whole-grain hamburger buns, toasted
1 cup packed fresh arugula
4 slices tomato
Combine 2 tablespoons tahini, lemon juice, 1 teaspoon miso, ½ teaspoon onion powder, ¼ teaspoon garlic powder, and ¼ teaspoon pepper in a small bowl. Gradually whisk in water until the mixture is smooth. Stir in 1 teaspoon of chives. Set aside.
Place chickpeas, cumin, salt, and the remaining 2 tablespoons tahini, 2 teaspoons miso, 1 teaspoon garlic powder, 1 teaspoon pepper, and ¾ teaspoon onion powder in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Add parsley and the remaining 2 tablespoons of chives. Pulse until the herbs are finely chopped. Transfer to a bowl.
Squeeze zucchini in a clean kitchen towel to remove extra moisture. Add the zucchini and oats to the chickpea mixture. Use your hands to combine, pressing to mash together. Form 4 patties.
Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp. Carefully flip and cook until golden brown.
Serve the burgers on buns with