When it comes to cooking on a busy weeknight, it’s easy to get stuck in a rut. But what if you could whip up a delicious and healthy meal in no more than 30 minutes? Enter Hungryroot, the meal kit delivery service that makes cooking easy and enjoyable. With its diverse range of recipes and ingredients, Hungryroot has become a staple for many home cooks.
In this article, we’ll be sharing 20 mouth-watering Hungryroot recipes that are perfect for busy weeknights. From protein-packed main courses to flavorful vegetarian options, these dishes are sure to impress even the pickiest eaters. Whether you’re a Hungryroot newbie or a seasoned pro, you’ll find inspiration in this list of quick and easy recipes.
So go ahead, get cooking, and see why Hungryroot has become a favorite among home cooks everywhere!
Hungryroot Garlic Butter Shrimp with Zucchini Noodles
This flavorful and healthy recipe combines succulent shrimp with a rich garlic butter sauce, served over zucchini noodles for a nutritious and satisfying meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 medium zucchini, spiralized into noodles
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
3. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Meanwhile, spiralize zucchini noodles and set aside.
5. Remove shrimp from skillet and place on a plate. Tent with foil to keep warm.
6. In the same skillet, add zucchini noodles and sauté for 2-3 minutes, or until slightly tender.
7. Serve cooked shrimp over zucchini noodles, drizzled with remaining garlic butter sauce.
Cooking Time: 12-15 minutes
Hungryroot Sweet Potato Black Bean Tacos
Get ready for a flavorful fiesta with these Sweet Potato Black Bean Tacos! This recipe combines the natural sweetness of roasted sweet potatoes with the savory goodness of black beans, all wrapped up in a crispy taco shell.
Ingredients:
– 1 large sweet potato
– 1 can black beans, drained and rinsed
– 1/2 cup Hungryroot Taco Seasoning
– 8-10 corn tortillas
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, avocado, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potato with a fork a few times and roast for 45-50 minutes, or until tender.
3. In a large skillet, heat the olive oil over medium-high heat. Add the black beans and Taco Seasoning; cook for 5-7 minutes, stirring occasionally.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by slicing the roasted sweet potato into rounds, then filling the tortillas with the black bean mixture, sweet potato, and desired toppings.
Cooking Time: 50 minutes
Hungryroot Lemon Herb Chicken with Quinoa
Brighten up your weeknight dinner routine with this zesty and flavorful dish that combines juicy chicken, tangy lemon, and fresh herbs. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped basil
– 2 lemons, juiced (about 2 tbsp)
– Salt and pepper to taste
– 1 cup cooked quinoa
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, garlic, parsley, basil, lemon juice, salt, and pepper.
3. Add the chicken breasts to the marinade and toss to coat. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Remove from marinate and place on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cooked through.
5. Serve hot over quinoa, garnished with additional parsley if desired.
Cooking Time: 20-25 minutes
Hungryroot Spicy Peanut Tofu Stir-Fry
Elevate your meal prep game with this spicy and savory stir-fry recipe featuring Hungryroot’s protein-packed tofu and crunchy veggies.
Ingredients:
– 1 block of Hungryroot Spicy Peanut Tofu
– 2 tablespoons of peanut oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of mixed bell peppers (any color)
– 2 teaspoons of soy sauce
– 1 teaspoon of honey
– 1/4 teaspoon of red pepper flakes
– Salt and pepper to taste
– Chopped green onions and peanuts for garnish (optional)
Instructions:
1. Heat the peanut oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed bell peppers and cook until tender, about 5 minutes.
5. Cut the tofu into small cubes and add to the skillet. Cook until lightly browned, about 2-3 minutes.
6. In a small bowl, whisk together soy sauce, honey, and red pepper flakes. Pour over the tofu and vegetables, stirring to combine.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions and peanuts if desired.
Cooking Time: 15-20 minutes
Hungryroot Mediterranean Chickpea Salad
A flavorful and refreshing salad that combines the creamy richness of chickpeas with the bright, zesty flavors of the Mediterranean.
Ingredients:
– 1 (15.5 oz) can chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. In a large bowl, whisk together olive oil, garlic, parsley, and mint.
2. Add the chickpeas, lemon juice, and cumin; stir until well combined.
3. Season with salt and pepper to taste.
4. If using feta, crumble it on top of the salad just before serving.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes
Hungryroot BBQ Tempeh with Roasted Vegetables
This flavorful recipe combines the nutty goodness of tempeh with the sweetness of roasted vegetables, all smothered in a tangy BBQ sauce. Perfect for a quick and satisfying dinner.
Ingredients:
– 1 package Hungryroot BBQ Tempeh
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato, bell pepper, and onion with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a small saucepan, heat the BBQ sauce over medium-low heat.
4. Grill or pan-fry the tempeh according to package instructions.
5. Toss cooked tempeh with soy sauce (if using) and warm BBQ sauce.
6. Serve tempeh on top of roasted vegetables.
Cooking Time: 40-45 minutes
Hungryroot Coconut Curry Lentil Soup
Warm up with this comforting and flavorful soup, packed with red lentils, aromatic spices, and creamy coconut milk. This recipe is a perfect blend of Indian-inspired flavors and healthy ingredients.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– 1 cup coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add lentils, diced tomatoes, broth, and coconut milk. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Hungryroot Avocado Pesto Pasta
Savor the rich flavors of this creamy avocado pesto pasta dish, made with Hungryroot’s signature ingredients. Perfect for a quick and satisfying meal, this recipe combines the velvety texture of ripe avocados with the brightness of fresh basil.
Ingredients:
• 1 cup cooked pasta (Hungryroot’s Avocado Pesto Pasta)
• 1/2 avocado, mashed
• 2 tbsp Hungryroot Avocado Pesto
• Salt and pepper to taste
• Optional: 1/4 cup cherry tomatoes, halved
Instructions:
1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large bowl, combine the mashed avocado and Avocado Pesto. Mix until smooth.
3. Add the cooked pasta to the bowl and toss until well coated with the avocado-pesto mixture.
4. Season with salt and pepper to taste.
5. If using cherry tomatoes, halve them and add to the pasta for a pop of color and flavor.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Hungryroot Teriyaki Salmon with Broccoli
Experience the sweet and savory flavors of Japan with this easy-to-make Teriyaki Salmon recipe, served with a side of steamed broccoli.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup Hungryroot Teriyaki Sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp grated ginger
– 1/4 cup water
– 4 cups broccoli florets
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together Teriyaki Sauce, soy sauce, brown sugar, and grated ginger.
3. Place salmon fillets in a shallow baking dish. Brush the Teriyaki mixture evenly over both sides of the salmon.
4. Pour water into the baking dish to create a steamy environment for the broccoli.
5. Arrange broccoli florets around the salmon, leaving some space between each piece.
6. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Cooking Time: 12-15 minutes
Hungryroot Cauliflower Fried Rice
Transform your leftovers into a delicious and nutritious meal with Hungryroot’s Cauliflower Fried Rice recipe! This dish is perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons of Hungryroot’s Soy Sauce & Ginger Marinade
– 1 tablespoon of vegetable oil
– 1 cup of leftover cooked rice (any type)
– 1 small onion, diced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Optional: scrambled eggs or cooked protein of your choice
Instructions:
1. Pulse the cauliflower in a food processor until it resembles rice.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, or until softened.
3. Add the cauliflower “rice” to the skillet and stir-fry for 5-6 minutes, or until tender and lightly browned.
4. Add the cooked rice, Soy Sauce & Ginger Marinade, salt, and pepper to the skillet. Stir-fry for an additional 2-3 minutes, or until well combined.
5. Taste and adjust seasoning as needed. Serve hot with scrambled eggs or cooked protein, if desired.
Cooking Time: 15-20 minutes
Hungryroot Spinach and Feta Stuffed Chicken
A flavorful and healthy twist on traditional chicken, this recipe combines the richness of feta cheese with the earthiness of spinach for a deliciously satisfying meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package Hungryroot Spinach and Feta Stuffed Chicken filling
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Lay chicken breasts flat and cut a horizontal slit in each breast to create a pocket.
3. Stuff each breast with the Hungryroot Spinach and Feta Stuffed Chicken filling, dividing it evenly among the four breasts.
4. Drizzle olive oil over the chicken and sprinkle with garlic, salt, and pepper.
5. Place the stuffed chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Hungryroot Miso Glazed Eggplant
A sweet and savory twist on traditional eggplant dishes, this recipe combines the rich flavors of miso with a hint of sweetness to create a truly unique and delicious dish.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons Hungryroot Miso Paste
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, and sesame oil.
3. Arrange eggplant slices on a baking sheet lined with parchment paper.
4. Brush the miso glaze evenly over both sides of the eggplant slices.
5. Bake for 20-25 minutes or until tender and caramelized.
6. Remove from oven and sprinkle with minced garlic.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Hungryroot Blackened Cajun Shrimp and Grits
Elevate your breakfast game with this bold and flavorful dish featuring blackened cajun shrimp served over creamy grits. This recipe is a perfect blend of spicy and savory, sure to get your day started on the right foot.
Ingredients:
– 1 bag Hungryroot Blackened Cajun Shrimp (4 oz)
– 1 cup stone-ground grits
– 2 cups water or vegetable broth
– 2 tbsp unsalted butter
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Cook the grits according to package instructions using 2 cups of water or broth. Stir in 1 tablespoon of butter until melted.
2. Meanwhile, cook the blackened cajun shrimp according to package instructions.
3. Add the remaining 1 tablespoon of butter and grated cheddar cheese (if using) to the cooked grits. Stir until well combined.
4. Serve the blackened cajun shrimp over the creamy grits. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Hungryroot Moroccan Spiced Carrot Soup
This Moroccan Spiced Carrot Soup from Hungryroot is a flavorful and nutritious twist on the classic comfort food. With a blend of aromatic spices and sweet carrots, this recipe is sure to become a new favorite.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little water until tender.
2. Add the chopped carrots, diced tomatoes, vegetable broth, cumin, smoked paprika, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
3. Blend the soup until smooth, then serve hot with a sprinkle of parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Hungryroot Kale and White Bean Stew
This hearty stew is a perfect blend of nutritious kale and creamy white beans, all simmered together with aromatic spices. It’s an easy and satisfying meal that’s ready in under 30 minutes.
Ingredients:
– 1 bunch Hungryroot curly kale, stems removed and chopped
– 1 can (15 oz) white kidney beans, drained and rinsed
– 2 cloves garlic, minced
– 1 medium onion, chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the thyme, salt, and pepper.
5. Add the chopped kale and cook until wilted, about 5 minutes.
6. Add the white beans and stir to combine with the kale mixture.
7. Simmer the stew for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Hungryroot Sesame Ginger Beef with Bok Choy
This recipe combines the bold flavors of sesame and ginger with tender beef and crisp bok choy for a quick and satisfying meal.
Ingredients:
– 1 lb Hungryroot Sesame Ginger Beef, sliced into thin strips
– 2 cups bok choy, chopped
– 2 tbsp vegetable oil
– 1 tsp grated fresh ginger
– 1 tsp sesame oil
– Salt and pepper to taste
– Optional: soy sauce, scallions for garnish
Instructions:
1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. In the same skillet, add remaining 1 tbsp of vegetable oil. Add grated ginger and stir-fry for 30 seconds.
4. Add chopped bok choy to the skillet and stir-fry until tender, about 2-3 minutes.
5. Return the beef strips to the skillet and stir in sesame oil. Season with salt and pepper to taste.
6. Serve immediately, garnished with soy sauce and scallions if desired.
Cooking Time: 15-20 minutes
Hungryroot Mushroom and Spinach Risotto
Transform Arborio rice into a rich and creamy delight with the earthy flavors of mushrooms and spinach. This comforting dish is perfect for a cozy evening or as a side to your favorite main course.
Ingredients:
– 1 cup Hungryroot Arborio Rice
– 2 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chopped onion and cook until translucent (3-4 minutes).
3. Add sliced mushrooms and cook until tender (5 minutes).
4. Add garlic, Arborio rice, and warmed broth. Stir to combine.
5. Reduce heat to low and simmer for 18-20 minutes or until the liquid is absorbed and rice is creamy.
6. Stir in spinach leaves and Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Hungryroot Chipotle Lime Cauliflower Tacos
Elevate your taco game with this flavorful and nutritious recipe that combines the sweetness of cauliflower with the boldness of chipotle peppers.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1/4 cup lime juice
– 2 chipotle peppers in adobo sauce, chopped
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 6-8 corn tortillas
– Optional toppings: diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower with olive oil, lime juice, chipotle peppers, cumin, smoked paprika, salt, and pepper.
3. Spread the cauliflower mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and slightly caramelized.
5. Warm tortillas according to package instructions.
6. Assemble tacos by placing roasted cauliflower onto tortillas and adding desired toppings.
Cooking Time: 20-25 minutes
Hungryroot Greek Yogurt Chicken Salad
This refreshing salad combines the protein-packed power of chicken with the tanginess of Greek yogurt, all wrapped up in a crunchy and flavorful package. Perfect for a quick lunch or dinner on-the-go!
Ingredients:
– 1 lb cooked chicken breast
– 1/2 cup Hungryroot Greek Yogurt
– 1/4 cup chopped red onion
– 1/4 cup chopped cucumber
– 1 tablespoon chopped fresh dill
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine chicken breast, Greek yogurt, red onion, cucumber, and dill.
2. Mix well until all ingredients are fully incorporated.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 5 minutes (preparation only)
Hungryroot Chocolate Avocado Mousse
This decadent dessert is a game-changer for anyone looking for a healthier indulgence. By blending ripe avocados with rich chocolate, you’ll create a creamy and dreamy treat that’s perfect for satisfying your sweet tooth.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup heavy cream (optional)
– 1 tablespoon melted coconut oil
Instructions:
1. Peel and pit the avocados, then place them in a blender or food processor.
2. Add the cocoa powder, sugar, vanilla extract, and salt to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. If desired, stir in the heavy cream and melted coconut oil to enhance the texture and flavor.
5. Spoon the mousse into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None
Servings: 6-8
Summary
Looking for quick and delicious recipes for busy weeknights? Hungryroot has got you covered! With these 20 mouthwatering recipes, you’ll never have to sacrifice flavor for speed again. From Garlic Butter Shrimp with Zucchini Noodles to Mediterranean Chickpea Salad, BBQ Tempeh with Roasted Vegetables, and Chocolate Avocado Mousse, there’s something for every taste and dietary preference. Whip up a satisfying meal in no time with these easy-to-make recipes that are sure to become weeknight staples.
