Name: One-Pot Healthy Orzo (10 minute dinner!)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tbsp olive oil; 1 cup diced yellow onion; 1 tbsp minced garlic; 2 cups cherry tomatoes; 1 cup diced zucchini; 16 oz orzo; 4 cups water; 1 15oz can chickpea; 1 cup frozen peas; 2 cups chopped spinach; 1/2 tsp garlic powder; 1 tsp salt; 1/4 tsp pepper; 2 tbsp nutritional yeast; vegan parmesan; squeeze fresh lemon juice; fresh flat leaf parsley

One-Pot Healthy Orzo

This One-Pot Healthy Orzo dinner dish is the perfect mess free dinner that everyone will love. This dinner dish has the perfect balance of carbs from the orzo, protein from the chickpeas, and vitamins from the veggies.

This is the perfect dinner to make when you need something quick and easy, or have guests coming over and need to feed a large crowd. We love a no-mess dinner because it’s made in one-pot.

What ingredients do I need?

Orzo
Yellow Onion
Chickpeas
Cherry Tomatoes
Zucchini
Peas
Spinach
Olive Oil
Garlic
Salt
Pepper
Garlic Powder
Vegan Parmesan

How to make it:

Sauté the onion, garlic, tomatoes, zucchini and chickpeas.
Add in the orzo and the water.
Stir until all of the liquid is absorbed and add in the spinach and peas.
Add in salt, pepper, and garlic powder and stir.
Top with vegan parmesan and enjoy!

What are the health benefits of this dinner?

Finding a dinner for you and your family that is both nutritious and easy can sometimes be difficult. This One-Pot Healthy Orzo dinner is the perfect combination of both.

The orzo and chickpeas have a great amount of protein which will give you long lasting energy and help you to feel full. This recipe is loaded with vegetables like tomatoes, spinach, onion, peas, and zucchini which are packed with fiber and antioxidants.

Substitutions:

Orzo: While you could always use a gluten-free orzo if you have an allergy, another substitution for this is quinoa, farro, rice, or noodles.

Chickpeas: Any time of bean can be substituted for the chickpeas. For example, navy beans, northern beans, or cannelini beans.

Zucchini: If you have an allergy or disliking, you can substitute the zucchini, or really any of the veggies, for other veggies like squash or eggplant.

Helpful Tips:

Store in the fridge for up to 4 days.
Make sure to stir the orzo often while it’s cooking so it does not adhere to the bottom of the pot!
Add more liquid to the orzo if you use up the 4 cups and it’s still not tender.
To keep the pasta from sticking together, add a little olive oil.
I am obsessed with my Caraway Dutch Oven. It is non stick and makes cleaning up so easy.

Other recipes you might like:

This roasted vegetable orzo salad is a great dinner or lunch option!

2. Creamy vegan pumpkin alfredo is so indulgent (and healthy) you would never guess it’s dairy-free.

3. Need a great tofu recipe? Make this vegan teriyaki tofu! It’s delish.