Healthy Recipes Healthy Lifestyle Diets Gut Healthy 15 Gut-Healthy Dinners You Can Make in 20 Minutes By Camryn Alexa Wimberly Camryn Alexa Wimberly Camryn Wimberly is EatingWell's Editorial Fellow. As a food and mental health blogger, Camryn explores how food and cooking can help improve mental health and also be an avenue to connect with one's culture and heritage. EatingWell's Editorial Guidelines Published on August 28, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Close Make dinnertime a breeze with these tasty dinners that take just 20 minutes to prepare! These dishes aren’t just flavorful, they can also help you support your gut health. A healthy gut can help promote healthy digestion, support immune health and even reduce pesky symptoms like fatigue and headaches. To meet our gut-healthy parameters, these recipes have at least 6 grams of fiber per serving, and are also made with prebiotics like legumes and potatoes and/or probiotic-rich ingredients like kimchi, miso and yogurt. You’ll want to try options like our No-Cook White Bean & Spinach Caprese Salad or Steak Enchilada Skillet for an easy and delicious dinner. 01 of 15 No-Cook White Bean & Spinach Caprese Salad This easy white bean and spinach caprese salad features the classic combination of juicy tomatoes, creamy mozzarella, fragrant basil and tangy balsamic vinegar, but adds tender white beans and fresh baby spinach to the mix. If you can’t find mozzarella pearls, cut or tear a fresh ball of mozzarella into bite-size pieces instead. If you like your salad with a little kick, try swapping out the spinach for arugula. View Recipe 02 of 15 Vegan Coconut Chickpea Curry To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 milligrams of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. View Recipe 03 of 15 Steak Enchilada Skillet Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster This one-skillet dinner is a breeze to pull together, making it perfect for busy weeknights—plus it's easy to build and adjust to taste for picky eaters. Flour tortillas are cooked right in the skillet with everything else. Add them gradually to prevent them from sticking together. For a slightly different flavor and firmer texture, swap out the flour tortillas for corn tortillas. View Recipe 04 of 15 Seared Scallops with Green Goddess Slaw Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat Avocado, yogurt and buttermilk lend creaminess to the herbaceous dressing coating this salad. View Recipe 05 of 15 White Bean, Kale & Kielbasa Soup Brie Passano This quick soup recipe is done in only 15 minutes thanks to convenience products like frozen chopped onion and precooked kielbasa. You'll have a warming winter soup on the table in no time! View Recipe 06 of 15 Black Bean Wraps with Greens & Cilantro Vinaigrette Jason Donnelly A simple salad tossed with a tangy vinaigrette packs these no-cook wraps with tons of bright cilantro flavor. The mix pairs well with mashed beans and avocado, which hold everything together. View Recipe 07 of 15 White Bean & Sun-Dried Tomato Gnocchi Jacob Fox Sun-dried tomatoes are the star of this recipe—providing texture and umami. Combined with the spinach, they make this dish a great source of vitamins C and K. View Recipe 08 of 15 Black Bean-Quinoa Bowl Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top. View Recipe 09 of 15 Spinach, Lima Bean & Crispy Pancetta Pasta We opt for fresh spinach pasta here—it cooks quickly and adds a pop of color. Cooking lima beans in pancetta drippings infuses them with flavor. View Recipe 10 of 15 Stuffed Sweet Potato with Hummus Dressing Ali Redmond Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one! View Recipe 11 of 15 Chopped Salad with Chicken & Creamy Chipotle Dressing Photography / Jennifer Causey, Styling / Melissa Gray / Kay Clarke This chopped salad with chicken is smoky and zesty thanks to the creamy chipotle dressing. Cilantro adds a pop of freshness to each bite. View Recipe 12 of 15 Chickpea & Kale Toast Ted & Chelsea Cavanaugh This healthy and delicious toast combines chickpeas, kale and feta for a savory bite that packs in plenty of fiber and protein. View Recipe 13 of 15 Anti-Inflammatory Beet & Avocado Wrap Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Packed with fiber and monounsaturated fats, avocados are one of the best foods to eat to fight inflammation. Combined with beets, which contain their own inflammation-fighting phytochemicals, you'll get a lunch that packs a healthy punch. The tahini-lemon mixture adds brightness and a nutty flavor to the wrap. View Recipe 14 of 15 Black Bean & Slaw Bagel Ted & Chelsea Cavanaugh This easy open-face sandwich recipe uses a jalapeño-Cheddar bagel, but a plain bagel would work just as well. Top each bagel half with black beans and fresh slaw for a satisfying bite. View Recipe 15 of 15 Tabbouleh, Hummus & Pita Plate This Mediterranean-inspired vegan picnic dinner features traditional fare like tabbouleh, hummus, olives and fresh fruit and vegetables. It's perfect to pack and take along or even to serve as an easy, healthy meal at home. View Recipe Medically reviewed by Jessica Ball, M.S., RD Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Was this page helpful? Thanks for your feedback! Tell us why! Other Submit