What are pizza beans? They’re hearty white beans that taste like pizza, of course, simmered in a marinara-like sauce and topped with bubbling mozzarella cheese. Deb came up with the concept, and I’m a huge fan.

Today, I’m sharing my spin with canned beans, optional spinach, and a rich tomato paste-based sauce that tastes like it’s been simmering on the stove for hours. It’s cheesy and satisfying like baked ziti, but more wholesome and easier to make.

These pizza beans are so good and simple that this dish kinda feels like cheating. It’s an easy weeknight meal for cooler days. I bet you already have the ingredients in your pantry!

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If you love our Sweet Potato Chickpea Tacos, get ready for another FAVE! Meet: the Vegan Sweet Potato Chickpea TACO SALAD! It’s got fresh kale + romaine, crunchy tortilla chips, smoky roasted chickpeas + sweet potatoes, and a creamy jalapeño dressing. 

The result? BIG flavor, lots of textures, and ready in just 30 minutes (hello, weeknight ease with weekend flavor)! Let’s make this satisfying, flavorful, plant-based dinner!

A little multi-tasking and some speedy knife skills are the tricks to keeping this a 30-minute meal!

Vegan Sweet Potato Chickpea Taco Salad from Minimalist Baker →

What’s that? You’d like an easy, delicious soup that practically makes itself and will make all of your wildest dreams come true!? Us too! We can’t guarantee this Creamy Curried Black Eyed Pea Soup does all of that, but it comes close!

This soup is made with simple methods in 1 pot with ingredients traditionally eaten on New Year’s Day to bring good luck and prosperity.

Creamy Curried Black Eyed Pea Soup from Minimalist Baker →

Ever followed a restaurant on social media, found yourself drooling over everything they posted, and then realized you’re too far away to place an order? When in that predicament, the only solution is to get into your own kitchen. And so, this Kabocha Chickpea Miso Soup — inspired by Salud in Bend, Oregon — was born.

It’s everything you want in a soup: comforting, nourishing, brothy, packed with that fun squash you bought without a plan (just us?!), and SO quick and easy to make!

1-Pot Kabocha Chickpea Miso Soup from Minimalist Baker →

Simple methods and BIG flavor collide in this Lemony Quinoa Kale Salad with Crispy Chickpeas! It’s zesty and sweet, full of crunch, and packed with wholesome ingredients. With minimal cooking required, it’s the perfect meal for summer or a quick meal prep session.

Just 10 ingredients and 30 minutes stand between you and this satisfying, flavorful, healthy meal!

How to Make This Lemony Quinoa Kale Salad

This quinoa kale salad comes together in a few simple steps that flow seamlessly:

1. Soak sun-dried tomatoes in hot water if they’re especially dry and hard.

Lemony Quinoa Kale Salad with Crispy Chickpeas from Minimalist Baker →

Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar.

Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.

This herbaceous salad is so refreshing on a warm day. It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it.

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Whether you’re a gardener, farmers market goer, or just love summer produce, this is the dish for you! A summery zucchini pesto pasta with caramelized roasted zucchini, burst cherry tomatoes, sweet + tender red onion, and protein-packed chickpeas. We may or may not have gone back for thirds in the test kitchen!

Just 9 ingredients and simple methods required for this saucy, satisfying, irresistible vegan meal, friends.

Zucchini Pesto Pasta with Roasted Tomatoes & Chickpeas from Minimalist Baker →

Until recently, I was fairly ambivalent about one-pan pasta recipes. I appreciate them in a pinch [here’s a longtime favorite; and this is my total comfort food], but I sometimes find that when the pasta is cooked in a sauce the whole time, it doesn’t quite get that al dente definition and structural integrity that it does when cooked in water. I’m so glad I didn’t quit on them, though, because with this recipe, not to be dramatic or anything, but I feel like I’ve finally cracked the code.

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Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!

Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this!

This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened.

Cozy Curry Noodle Soup (Thai-Inspired) from Minimalist Baker →

Even though my kids are not yet on summer break and even though I, as an adult, do not have a thing called a summer break, I’ve apparently helped myself to one. I’m sneaking off to the beach on weekdays (oops), reading novels, gorging myself on cherries and crisp-from-the-market cucumbers, playing midday tennis like a lady who lunches, and getting vexed when I receive work-related emails and texts. [“Alex, why are they texting me on a Sunday?” “Deb, it’s Tuesday.”]

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