Looking to boost your protein intake while following a vegetarian diet? These high protein vegetarian meals pack a punch with fresh flavors and wholesome ingredients.
From hearty protein stews to mouthwatering one-pot dinners, discover how to fuel your body deliciously and with various plant–based protein sources.
Let me guess – you’re tired of people asking “But where do you get your protein?” every time you mention you’re vegetarian. Or maybe you’ve been feeling sluggish after your workouts and wondering if you’re actually getting enough protein in your diet.
I totally get it. When I first went vegetarian three years ago, I found myself eating the same rotation of pasta, salads, and grilled cheese sandwiches. By dinnertime, I was often still hungry an hour later, and I definitely wasn’t hitting my protein goals.
That’s exactly why I put together this collection of 35 high-protein vegetarian dinner recipes. Each one packs at least 20 grams of protein – some even hit 30+ grams! These aren’t boring tofu blocks or weird protein powders mixed into everything. These are real, satisfying meals that happen to be packed with plant-based protein.
Whether you’re meal prepping for the week, need something quick after work, or want to impress your non-vegetarian friends, I’ve got you covered. Let’s dive into these protein-packed dinners that’ll keep you full, satisfied, and energized.
35 Delicious High-Protein Vegetarian Dinner Recipes
Quick & Easy Meals (Under 30 Minutes)
When you’re rushing home from work or the gym, these quick winners will have dinner on the table in no time – without sacrificing your protein goals.
1. Chickpea Tikka Masala (22g protein, 20 minutes)
This creamy, warming curry is comfort food at its finest. I use canned chickpeas to keep it quick, and the Greek yogurt adds extra protein while making the sauce incredibly rich.
What you’ll need:
- 2 cans chickpeas, drained
- 1 cup Greek yogurt
- 1 can coconut milk
- 2 tbsp tikka masala paste
- 1 onion, diced
- 2 cloves garlic, minced
- Fresh cilantro
How to make it: Sauté the onion and garlic until fragrant. Add the tikka masala paste and cook for a minute. Pour in the coconut milk, then stir in the chickpeas. Let it simmer for 10 minutes, then stir in the Greek yogurt off the heat. Serve over rice and top with cilantro.
Pro tip: Make a double batch and freeze half for busy weeknights.
2. Black Bean & Quinoa Power Bowl (24g protein, 15 minutes)
This is my go-to when I need something filling but don’t want to think too hard about it. The combination of quinoa and black beans creates a complete protein, plus it’s endlessly customizable.
What you’ll need:
- 1 cup cooked quinoa
- 1 can black beans
- 1/2 avocado, sliced
- 1/4 cup pumpkin seeds
- 2 tbsp tahini
- Mixed greens
- Cherry tomatoes
How to make it: Warm the quinoa and black beans together with some cumin and lime juice. Pile everything into a bowl, drizzle with tahini thinned with lemon juice, and dig in.
Pro tip: Cook quinoa in vegetable broth instead of water for extra flavor.
3. Lentil Bolognese Pasta (26g protein, 25 minutes)
This has fooled more meat-eaters than I can count. The lentils break down just enough to mimic ground meat, and the protein content is actually higher than traditional bolognese.
What you’ll need:
- 1 cup red lentils
- 1 jar marinara sauce
- 1 carrot, finely diced
- 1 celery stalk, diced
- 1 onion, diced
- 2 cloves garlic
- 8 oz whole wheat pasta
- Parmesan cheese
How to make it: Sauté the vegetables until soft, add the lentils and marinara, then simmer for 15 minutes until the lentils are tender. Serve over pasta with plenty of Parmesan cheese.
Pro tip: This freezes beautifully – make a big batch for future quick dinners.
4. Scrambled Tofu Veggie Wrap (20g protein, 10 minutes)
Don’t let the word “tofu” scare you off. When scrambled with turmeric and nutritional yeast, it tastes surprisingly similar to scrambled eggs but with way more protein.
What you’ll need:
- 1 block firm tofu, crumbled
- 1 tsp turmeric
- 2 tbsp nutritional yeast
- Mixed vegetables
- Large tortilla
- 2 tbsp hummus
How to make it: Scramble the crumbled tofu with turmeric and nutritional yeast until heated through. Add your favorite veggies, wrap it all up with a smear of hummus, and you’re done.
5. Greek Yogurt “Chicken” Salad (28g protein, 15 minutes)
This protein powerhouse uses chickpeas instead of chicken and Greek yogurt instead of mayo. It’s lighter but more filling than traditional chicken salad.
What you’ll need:
- 1 can chickpeas, mashed
- 1/2 cup Greek yogurt
- 2 celery stalks, diced
- 1/4 cup walnuts, chopped
- 1 tbsp Dijon mustard
- Grapes, halved (optional)
How to make it: Mash the chickpeas with a fork, leaving some chunks. Mix in everything else and season with salt and pepper. Serve on bread, crackers, or stuffed in a pita.
6. Protein-Packed Quesadillas (25g protein, 12 minutes)
These aren’t your average quesadillas. I stuff them with beans, cheese, and hemp hearts for a protein boost that’ll keep you satisfied for hours.
What you’ll need:
- 2 large tortillas
- 1/2 cup refried beans
- 1/2 cup shredded cheese
- 2 tbsp hemp hearts
- Spinach leaves
- Salsa and Greek yogurt for serving
How to make it: Spread beans on one tortilla, sprinkle with cheese and hemp hearts, add spinach, and top with the second tortilla. Cook in a pan until crispy and the cheese melts.
7. Edamame Fried Rice (21g protein, 18 minutes)
This is what happens when you upgrade regular fried rice with protein-packed edamame. It’s colorful, satisfying, and uses up leftover rice perfectly.
What you’ll need:
- 2 cups cooked rice (preferably day-old)
- 1 cup shelled edamame
- 2 eggs, scrambled
- Mixed frozen vegetables
- 3 tbsp soy sauce
- 2 cloves garlic
- Green onions
How to make it: Scramble the eggs and set aside. Stir-fry the garlic, add the rice and vegetables, then the edamame and scrambled eggs. Season with soy sauce and top with green onions.
8. Cottage Cheese Stuffed Peppers (23g protein, 25 minutes)
Cottage cheese is having a moment, and for good reason – it’s loaded with protein. These stuffed peppers are like a warm, comforting hug in vegetable form.
What you’ll need:
- 4 bell peppers, tops cut and seeds removed
- 1 cup cottage cheese
- 1/2 cup cooked quinoa
- 1/4 cup shredded cheese
- Italian seasoning
- Diced tomatoes
How to make it: Mix cottage cheese, quinoa, and seasonings. Stuff the peppers, top with shredded cheese, and bake at 375°F for 20 minutes until peppers are tender.
Hearty Comfort Foods
Sometimes you need dinner to feel like a warm hug. These comfort classics prove that healthy can absolutely be cozy and satisfying.
9. Three-Bean Chili (28g protein)
This chili is so hearty, even my meat-loving dad asks for the recipe. The secret is using three different types of beans for varied textures and maximum protein.
What you’ll need:
- 1 can each: black beans, kidney beans, pinto beans
- 1 can diced tomatoes
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 onion, diced
- 2 bell peppers, diced
- 2 cloves garlic
How to make it: Sauté the vegetables until soft, add spices and cook for a minute, then add beans and tomatoes. Simmer for 30 minutes, stirring occasionally. Top with cheese, avocado, or Greek yogurt.
10. Mushroom & Lentil Shepherd’s Pie (24g protein)
This is comfort food perfection. The lentils and mushrooms create such a rich, savory base that you won’t miss the meat one bit.
What you’ll need:
- 1 cup green lentils
- 8 oz mixed mushrooms, diced
- 4 cups mashed potatoes
- 2 carrots, diced
- 1 onion, diced
- 2 tbsp tomato paste
- Vegetable broth
How to make it: Cook lentils until tender. Sauté vegetables and mushrooms, add tomato paste and cooked lentils. Transfer to a baking dish, top with mashed potatoes, and bake until golden.
11. Protein-Rich Mac & Cheese (26g protein)
This isn’t just any mac and cheese – it’s made with protein pasta, Greek yogurt, and cottage cheese blended into the sauce for extra creaminess and protein.
What you’ll need:
- 8 oz protein pasta
- 1/2 cup cottage cheese
- 1/4 cup Greek yogurt
- 2 cups shredded cheese
- 1 cup milk
- 2 tbsp flour
- Breadcrumbs for topping
How to make it: Make a cheese sauce with milk and flour, blend in cottage cheese and yogurt until smooth, then stir in shredded cheese. Combine with cooked pasta, top with breadcrumbs, and bake until bubbly.
12. Chickpea & Vegetable Curry (22g protein)
This curry is like a warm hug in a bowl. The chickpeas soak up all the fragrant spices, and the vegetables add color and nutrition.
What you’ll need:
- 2 cans chickpeas
- 1 can coconut milk
- 2 tbsp curry powder
- 1 eggplant, cubed
- 1 bell pepper
- 1 onion
- 2 cloves garlic
- Fresh ginger
How to make it: Sauté onion, garlic, and ginger. Add curry powder, then vegetables. Pour in coconut milk and chickpeas, simmer until vegetables are tender.
13. Stuffed Portobello Mushrooms (20g protein)
These meaty mushrooms get stuffed with a protein-rich mixture of quinoa, cheese, and nuts. They’re elegant enough for company but easy enough for weeknights.
What you’ll need:
- 4 large portobello mushroom caps
- 1 cup cooked quinoa
- 1/2 cup ricotta cheese
- 1/4 cup pine nuts
- 2 tbsp Parmesan cheese
- Spinach leaves
- Sun-dried tomatoes
How to make it: Remove mushroom stems and scrape out gills. Mix quinoa, ricotta, nuts, and seasonings. Stuff mushrooms, top with Parmesan, and bake at 400°F for 20 minutes.
14. Vegetarian Meatball Marinara (25g protein)
These “meatballs” are made from lentils, breadcrumbs, and eggs. They have the perfect texture and are swimming in rich marinara sauce.
What you’ll need:
- 1 cup cooked lentils, mashed
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup Parmesan cheese
- 2 cups marinara sauce
- Italian herbs
- Pasta for serving
How to make it: Mix lentils, breadcrumbs, egg, and cheese. Form into balls and bake at 375°F for 20 minutes. Simmer in marinara sauce and serve over pasta.
15. Loaded Black Bean Nachos (23g protein)
These aren’t just appetizer nachos – they’re a full meal loaded with black beans, cheese, and all your favorite toppings.
What you’ll need:
- Tortilla chips
- 1 can black beans
- 2 cups shredded cheese
- 1/2 cup Greek yogurt
- 1 avocado
- Salsa
- Jalapeños
- Cilantro
How to make it: Layer chips with beans and cheese, bake until cheese melts. Top with all the fixings and dig in with a fork.
16. Creamy Cashew Alfredo (21g protein)
This dairy-free Alfredo sauce is made from cashews and is surprisingly creamy and rich. The protein pasta bumps up the protein content even more.
What you’ll need:
- 1 cup raw cashews, soaked
- 8 oz protein pasta
- 1/2 cup nutritional yeast
- 2 cloves garlic
- 1 cup pasta water
- Lemon juice
- Salt and pepper
How to make it: Blend soaked cashews with nutritional yeast, garlic, and pasta water until smooth. Toss with cooked pasta and season to taste.
17. Protein-Packed Veggie Burgers (27g protein)
These aren’t the mushy veggie burgers of the past. They’re hearty, hold together well, and are packed with protein from beans, quinoa, and eggs.
What you’ll need:
- 1 can black beans, mashed
- 1 cup cooked quinoa
- 1 egg
- 1/4 cup ground flaxseed
- 1/2 cup breadcrumbs
- Spices of choice
- Burger buns and toppings
How to make it: Mix all ingredients, form into patties, and cook in a pan or on the grill until crispy outside and heated through.
International Flavors
Travel the world through your dinner plate with these globally-inspired, protein-rich meals.
18. Mediterranean Chickpea Stew (24g protein)
This sunny stew tastes like vacation in a bowl. The chickpeas and feta provide plenty of protein, while the herbs transport you straight to the Greek islands.
What you’ll need:
- 2 cans chickpeas
- 1 can diced tomatoes
- 1/2 cup feta cheese
- 1/4 cup olives
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- Fresh herbs (oregano, basil)
How to make it: Sauté onion and garlic in olive oil. Add tomatoes and chickpeas, simmer for 15 minutes. Stir in olives and herbs, top with crumbled feta.
19. Thai Peanut Tofu Curry (26g protein)
The peanut sauce in this curry is absolutely addictive, and the tofu soaks up all those amazing Thai flavors. It’s creamy, spicy, and satisfying.
What you’ll need:
- 1 block firm tofu, cubed
- 1/4 cup peanut butter
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 bell pepper
- 1 zucchini
- Thai basil
- Lime juice
How to make it: Pan-fry tofu until crispy. In the same pan, whisk peanut butter with curry paste and coconut milk. Add vegetables and tofu, simmer until tender.
20. Mexican Quinoa Stuffed Peppers (22g protein)
These colorful peppers are stuffed with a Mexican-spiced quinoa mixture that’s both filling and flavorful.
What you’ll need:
- 4 bell peppers
- 1 cup cooked quinoa
- 1/2 can black beans
- 1/2 cup corn
- 1/4 cup cheese
- 1 tsp cumin
- 1 tsp chili powder
- Cilantro
How to make it: Mix quinoa with beans, corn, spices, and half the cheese. Stuff peppers, top with remaining cheese, and bake until peppers are tender.
21. Indian Dal with Paneer (28g protein)
This creamy lentil curry gets a protein boost from chunks of paneer cheese. It’s warming, satisfying, and perfect with naan or rice.
What you’ll need:
- 1 cup red lentils
- 6 oz paneer, cubed
- 1 can coconut milk
- 1 onion
- 2 cloves garlic
- 1 tbsp garam masala
- 1 tsp turmeric
- Fresh ginger
How to make it: Cook lentils until tender. Sauté onion, garlic, and ginger with spices. Add cooked lentils and coconut milk, simmer until thick. Stir in paneer at the end.
22. Middle Eastern Lentil Bowls (25g protein)
These bowls are packed with Middle Eastern flavors – tahini, sumac, and plenty of herbs make them bright and satisfying.
What you’ll need:
- 1 cup cooked lentils
- 1/4 cup tahini
- 1 cucumber, diced
- 1 tomato, diced
- 1/4 cup parsley
- 2 tbsp pine nuts
- Sumac
- Pita bread
How to make it: Combine lentils with diced vegetables and herbs. Drizzle with tahini thinned with lemon juice, sprinkle with sumac and pine nuts.
23. Asian Tempeh Stir-Fry (23g protein)
Tempeh has a nutty flavor and firm texture that works perfectly in stir-fries. This version is loaded with vegetables and coated in a savory sauce.
What you’ll need:
- 8 oz tempeh, sliced
- Mixed stir-fry vegetables
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic
- 1 tbsp cornstarch
- Green onions
- Sesame seeds
How to make it: Pan-fry tempeh until golden. Stir-fry vegetables, add tempeh back to the pan with sauce mixed with cornstarch. Cook until sauce thickens.
24. Italian White Bean Risotto (21g protein)
This creamy risotto gets protein from white beans and Parmesan cheese. It’s comfort food with an Italian twist.
What you’ll need:
- 1 cup Arborio rice
- 1 can cannellini beans
- 4 cups warm vegetable broth
- 1/2 cup white wine
- 1/2 cup Parmesan cheese
- 1 onion
- 2 cloves garlic
How to make it: Sauté onion and garlic, add rice and cook for 2 minutes. Add wine, then warm broth one ladle at a time, stirring constantly. Stir in beans and cheese at the end.
25. Moroccan Chickpea Tagine (20g protein)
This exotic stew is fragrant with warm spices and dried fruit. The chickpeas make it hearty and protein-rich.
What you’ll need:
- 2 cans chickpeas
- 1 sweet potato, cubed
- 1/4 cup dried apricots
- 1 onion
- 2 tsp ras el hanout spice blend
- 1 can diced tomatoes
- Fresh cilantro
How to make it: Sauté onion with spices, add sweet potato and tomatoes. Simmer until sweet potato is tender, then add chickpeas and apricots. Cook until heated through.
26. Japanese Miso Ramen (24g protein)
This warming ramen bowl gets protein from soft-boiled eggs, edamame, and miso paste. It’s comfort food with an umami punch.
What you’ll need:
- 2 portions ramen noodles
- 3 tbsp miso paste
- 2 soft-boiled eggs
- 1/2 cup edamame
- 4 cups vegetable broth
- Green onions
- Nori sheets
- Corn kernels
How to make it: Heat broth and whisk in miso paste. Cook noodles according to package directions. Assemble bowls with noodles, broth, and all toppings.
Meal Prep Champions
These recipes are perfect for batch cooking and will keep you fed all week long with minimal effort.
27. Quinoa & Black Bean Meal Prep Bowls (26g protein)
These colorful bowls are Instagram-worthy and keep perfectly in the fridge for up to 5 days.
What you’ll need:
- 2 cups cooked quinoa
- 1 can black beans
- 1 bell pepper, diced
- 1 cup corn
- 1 avocado
- Lime vinaigrette
- Cilantro
How to make it: Divide quinoa between meal prep containers. Top with beans, pepper, and corn. Store avocado and dressing separately, add before eating.
28. Lentil & Vegetable Casserole (22g protein)
This hearty casserole feeds a crowd and freezes beautifully. Make it on Sunday and you’re set for the week.
What you’ll need:
- 2 cups cooked lentils
- 2 cups mixed vegetables
- 1 can tomato sauce
- 1 cup shredded cheese
- 2 cups mashed sweet potatoes
- Italian herbs
How to make it: Layer lentils and vegetables in a baking dish, cover with tomato sauce and cheese. Top with mashed sweet potatoes and bake until golden.
29. Protein-Packed Grain Bowls (25g protein)
These customizable bowls can be made with whatever grains and proteins you have on hand.
What you’ll need:
- 1 cup cooked grains (quinoa, brown rice, farro)
- 1/2 cup cooked beans or lentils
- Roasted vegetables
- 2 tbsp nuts or seeds
- Tahini or hummus
- Fresh herbs
How to make it: Layer grains, beans, and vegetables in containers. Store dressing separately and add before eating.
30. Make-Ahead Burrito Bowls (27g protein)
All the flavors of your favorite burrito bowl, prepped and ready to grab from the fridge.
What you’ll need:
- 2 cups cooked brown rice
- 1 can black beans
- 1 cup corn
- 1 bell pepper, diced
- 1/4 cup cheese
- Salsa
- Greek yogurt
- Avocado
How to make it: Layer rice, beans, vegetables, and cheese in containers. Store wet ingredients separately and add before eating.
31. Freezer-Friendly Bean Burritos (24g protein)
These burritos freeze perfectly and can be reheated straight from the freezer for quick meals.
What you’ll need:
- Large tortillas
- 1 can refried beans
- 1 cup cooked rice
- 1 cup shredded cheese
- Salsa
- Greek yogurt
How to make it: Spread beans on tortillas, add rice and cheese. Roll tightly, wrap in foil, and freeze. Reheat from frozen in the oven.
32. Batch-Cooked Chickpea Curry (23g protein)
This curry actually tastes better the next day, making it perfect for meal prep.
What you’ll need:
- 3 cans chickpeas
- 2 cans coconut milk
- 1 can diced tomatoes
- 2 onions
- 4 cloves garlic
- 2 tbsp curry powder
- Fresh ginger
How to make it: Sauté onions, garlic, and ginger. Add curry powder, then tomatoes, coconut milk, and chickpeas. Simmer until thick. Portion into containers.
33. Protein Power Salad Jars (21g protein)
These mason jar salads stay fresh for days when layered properly.
What you’ll need:
- Mason jars
- Mixed greens
- 1/2 cup chickpeas
- 1/4 cup cheese
- 2 tbsp nuts
- Dressing
- Other favorite vegetables
How to make it: Layer dressing on the bottom, then sturdy vegetables, beans, cheese, nuts, and greens on top. Shake before eating.
34. Make-Ahead Stuffed Sweet Potatoes (20g protein)
These stuffed sweet potatoes are naturally sweet and loaded with protein-rich toppings.
What you’ll need:
- 4 large sweet potatoes
- 1 can black beans
- 1/4 cup pepitas
- 1/4 cup feta cheese
- Greek yogurt
- Cilantro
How to make it: Bake sweet potatoes until tender. Split open and stuff with beans, pepitas, and cheese. Top with Greek yogurt and cilantro.
35. Weekly Prep Protein Stir-Fry (28g protein)
This versatile stir-fry base can be customized with different vegetables and served over rice, noodles, or quinoa.
What you’ll need:
- 1 block extra-firm tofu, cubed
- 2 cups edamame
- Mixed stir-fry vegetables
- Stir-fry sauce
- Cooked grains for serving
How to make it: Press and cube tofu, then pan-fry until crispy. Stir-fry vegetables and edamame, add tofu back with sauce. Serve over your choice of grains.
Top Vegetarian Protein Sources to Keep on Hand
Building high-protein vegetarian meals becomes so much easier when you know which ingredients pack the biggest protein punch. Here are the powerhouses I always keep stocked in my kitchen:
Legumes are your best friends. A single cup of cooked lentils gives you 18 grams of protein, while chickpeas and black beans each provide about 15 grams per cup. I buy them canned for convenience, but dried beans are more economical if you have time to soak and cook them.
Don’t overlook dairy and eggs. Greek yogurt can have up to 20 grams of protein per cup, cottage cheese delivers 28 grams, and eggs give you 6 grams each. These are incredibly versatile and can be added to almost any meal.
Nuts and seeds are protein-packed additions. Hemp hearts, pumpkin seeds,Sunflower seeds and almonds all contain significant protein. I sprinkle them on salads, blend them into smoothies, or eat them as snacks.
Whole grains contribute more than you think. Quinoa is a complete protein with 8 grams per cup, and even regular pasta adds up – especially the protein-enriched varieties that can have 20+ grams per serving.
Plant-based proteins like tofu and tempeh are protein superstars. Firm tofu has about 20 grams per cup, while tempeh packs an impressive 31 grams. The key is learning to prepare them well – pressing tofu and marinating both makes a huge difference in taste and texture.
Smart Meal Planning for High-Protein Success
The secret to consistently eating high-protein vegetarian meals isn’t willpower – it’s planning. Here’s how I make it happen without spending all day in the kitchen:
Start with protein, then build around it. Instead of planning meals and hoping they’ll have enough protein, I pick my protein source first. Maybe it’s lentils on Monday, eggs on Tuesday, and tofu on Wednesday. Then I build flavors and vegetables around that base.
Batch cook your protein sources on Sunday. I cook a big pot of lentils, press and cube tofu, and hard-boil some eggs. Having these ready makes throwing together high-protein meals during the week so much faster.
Keep high-protein convenience foods on hand. Canned beans, Greek yogurt, cottage cheese, and frozen edamame are lifesavers on busy nights. They require zero prep but add substantial protein to any meal.
Double up recipes and freeze half. Most of these recipes freeze well, and future-you will be so grateful to find a homemade high-protein meal in the freezer on a crazy weeknight.
Making High-Protein Vegetarian Meals Work for Your Life
If you’re new to vegetarian eating, start with familiar flavors. The lentil bolognese tastes just like the meat version, and the chickpea “chicken” salad will satisfy those comfort food cravings while you adjust to new ingredients.
If you’re cooking for mixed households, many of these recipes work great as sides to meat dishes, or you can easily add meat to one portion while keeping the rest vegetarian.
If you’re on a budget, focus on dried beans and lentils, buy seasonal vegetables, and use eggs as a protein source – they’re incredibly economical and versatile.
If you’re short on time, the quick meals section is your friend, and investing in some meal prep on weekends will save you hours during busy weekdays.
Your High-Protein Vegetarian Journey Starts Now
The biggest myth about vegetarian eating is that it’s hard to get enough protein. As you can see from these 35 recipes, that couldn’t be further from the truth. From quick 10-minute scrambles to elaborate weekend projects, there’s a high-protein vegetarian dinner here for every mood, schedule, and craving.
The key is starting where you are. Pick a few recipes that sound appealing, stock up on some protein-rich ingredients, and give them a try. You might be surprised at how satisfying and delicious plant-based protein can be.
Remember, this isn’t about perfection – it’s about adding more variety and nutrition to your dinner rotation. Even if you only try a few of these recipes, you’ll have expanded your repertoire and proven to yourself (and anyone who asks) that vegetarian meals can be incredibly protein-rich and satisfying.
So bookmark this page, make your grocery list, and get ready to enjoy some seriously delicious, protein-packed dinners. Your taste buds – and your muscles – will thank you.