6 Lenten meals ready in 30 minutes

(or less)

I genuinely love the process of cooking. I’m that person who finds peace in slow-simmering stews, layer-by-layer meals, and letting flavors build as I go. It’s my version of unwinding—especially after a day full of moving, coaching, and chatting with clients (don’t get me wrong, I love my personal training job, but the kitchen is my place to relax).

That said, there are definitely days when I want something fast, easy, and nourishing without camping out at the stove. So I’ve been leaning into quick meals that come together with few fresh ingredients and easy prep work.

Today I’m sharing 6 go-to Lenten meals you can make in 30 minutes or less—depending on your chopping speed (don’t worry, I kept the knife work minimal). These are great for lunch, dinner, or prepping ahead for the week. They’re simple, satisfying, and perfect for those busy days when you still want to feel good about what you’re eating—without spending hours in the kitchen.

below you’ll find recipes for:
1. chickpea salad with a lemony tahini dressing
2. mediterranean wraps
3. quinoa and bean salad
4. lemon tahini pasta
5. shrimp saganaki
6. lemony peas and potatoes

1. CHICKPEA SALAD WITH A LEMONY OIL FREE DRESSING: It’s colorful and made with a zippy tahini-lemon dressing that’s oil free! You can find more Lenten friendly recipes like this in my EBOOK, Feasting While Fasting!

Ingredients:
1 (15 oz) can garbanzo beans, rinsed and drained
1 English cucumber, halved and sliced
2 cups cherry or golden tomatoes, halved (or 4 regular tomatoes, diced)
1 avocado, diced
1 green bell pepper, diced
¼ cup red onion, diced
½ cup pitted Kalamata olives

Lemon Tahini Dressing:
¼ cup tahini (well-stirred)
3–4 tablespoon water (if you have a thick tahini, adjust for consistency)
1 tablespoon maple syrup or honey (to taste)
1 garlic clove, minced
1 teaspoon dijon mustard
¼ cup parsley, finely chopped
Juice and zest of 1 lemon (or more juice, to taste)
2 teaspoon dried oregano
1 teaspoon salt

Instructions:
1. Whisk together all dressing ingredients in a bowl or jar. Add more water or lemon juice as needed to thin.
2. In a large bowl, combine the chickpeas, cucumber, tomatoes, avocado, bell pepper, red onion, and olives. Drizzle with dressing and toss to coat.
3. For meal prep, add avocado just before serving and dress only what you’ll eat to keep it fresh.

note: I sometimes toss this with fresh arugula or pasta!

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2. MEDITERRANEAN PITA WRAPS: quick, customizable wrap that’s packed with all the goods! recipe here:

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3. QUINOA BEAN SALAD: protein-packed salad you can throw together with pantry staples! (plus shrimp if you want)
I stretch this dish out for a few meals and add different proteins in or even arugula to freshen up. <3

Ingredients:
1 cup quinoa (uncooked)
1 can black beans, drained and rinsed
1 can corn, drained
1 bell pepper, diced (red or yellow)
bunch of fresh cilantro, chopped
3 to 4 tablespoons lime juice (freshly squeezed), or to taste
1 teaspoon ground cumin, or more to taste
Salt and pepper to taste
chili flakes
optional add ins and toppings:
1 red onion, finely diced
1 ripe avocado, diced
1 pound shrimp (peeled and deveined, for grilling)

Instructions:
1. Rinse quinoa and cook per package (usually 2:1 water to quinoa). Simmer 15 mins, rest 5 mins, then fluff.
2. In a large bowl, mix quinoa, black beans, corn, bell pepper, cilantro, and optional red onion. Add lime juice, cumin, salt, and pepper. Stir and adjust seasoning. Top with avocado if desired.
3. For shrimp: Heat grill or grill pan. Toss shrimp with olive oil, salt, pepper, chili flakes, and lime juice. Grill 2–3 mins per side until opaque and lightly charred.
4. Serve in bowls or on a platter, topped with shrimp.

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4. LEMON TAHINI PASTA 🍋: creamy, bright, and cozy pasta tossed in a silky lemon-tahini sauce with garlicky shrimp and capers.

Ingredients: