12 Go-To Weeknight Dinners You Need In Your Life, According To Wellness Influencers

It's a weeknight and you're tired, hungry, and ready to devour just about anything. What are you reaching for?

I could eat kitchari any time of year. This ancient dish is incredibly healing and easy to digest—the perfect option whenever I need a reset. I make a big batch and eat it over the course of a few days, tossing in some seasonal vegetables and topping with fresh herbs, lemon, and lime!

My go-to is my killer turmeric cauliflower bake. It's next level, and of course, gluten-free. I recently made it when I put on my chef's hat for one of my recent retreats, and everyone was coming back for thirds.

I'm wondering when I'm going to tire of this recipe, but I never seem to. I usually throw together some onion, tomatoes, zucchini, a yellow pepper, and whatever other vegetables I have. I toss the vegetables with turmeric, coriander, and cumin and then add the juice of one lemon. It's done in 15 minutes. Sometimes, I switch up the vegetables and add in protein if I want a hearty meal.

I love making quick and easy quinoa bowls. My favorite includes caramelized onions, sautéed broccolini, kale, and zucchini, and scrambled egg over quinoa with a sauce of half fresh lemon juice and half soy sauce or Braggs liquid amino. Add chili sauce or Sriracha if you like a kick. It's extra yummy with avocado or fresh cherry tomatoes on top.

All year round, one of my favorite go-to dinners that takes no time at all to prepare is a giant plate of grilled veggies. I toss chopped squash, zucchini, peppers, and anything else I have on hand with olive oil, salt, and pepper and roast them at about 350 until they're perfect. Cashew cheese sauce with soaked raw cashews, lemon juice, garlic, and smoked paprika and some seasoning blended up is the ultimate topping. It's proven very addictive, even for the least veggie-inclined of my friends!

Salads have never satisfied me, so my go-to soul foods are root chakra vegetables like pumpkin, squash, sweet potato, celery, onion, leek, yams, broccoli, kale, and spinach. Grounding and nourishing, these veggies are best served as soups, roasted salads, or mash-ups with a side of quinoa or chickpeas and kale chips! Violà, an earthing, chakra-balancing meal that is sure to serve your soul.

My favorite dinner is a template: 4 ounces of clean protein (lately, steelhead trout, beluga lentils, or organic tempeh), 8 ounces of steamed vegetables, and an 8-ounce salad with healthy oil. It balances my hormones and keeps me in a healthy-size body.

My go-to dinner is a superfood salad and dressing. It could be any combination of items, but my favorite has quinoa, red onion, orange, avocado, black beans, pomegranate seeds, and broccoli with lemon vinaigrette.

I work from home and often get cabin fever during dinnertime. LA is great because it's very affordable to eat out and still get healthy meals. So I'm more inclined to either eat out for dinner—usually a salad with some protein—or sometimes I've been known to cook the preproportioned meals from companies like Blue Apron or Home Chef. And of course, cooking simple veggie stews and other plant-based dishes is always a healthy go-to when possible.

I never get tired of a big pile of kale, quinoa, and tahini dressing. I love making a big batch of dressing using tahini, olive oil, lemon, salt, and chickpea miso and massaging it into a fresh pile of curly kale and some black quinoa. Creamy, nurturing, and full of yum!

I'm a huge fan of spaghetti squash! I'll roast it and toss it with roasted tomatoes, chili peppers, fresh herbs, whatever green I have on hand (often kale of arugula), almond milk ricotta, and local shrimp if I have time to pick it up!

Here's a cheesy twist on spaghetti squash pasta.