22+ Delicious Low Cholesterol Dinner Recipes for a Healthy Heart

Maintaining a heart-healthy lifestyle is essential for overall well-being, and one of the most effective ways to support your cardiovascular health is by managing your cholesterol intake.

High cholesterol levels can increase the risk of heart disease and other serious conditions, but the good news is that delicious and satisfying low cholesterol meals are within easy reach.

Whether you’re looking to lower your cholesterol or simply adopt healthier eating habits, dinner is a perfect opportunity to enjoy flavorful dishes without the excess saturated fats and cholesterol.

In this article, we’ve compiled 22+ low cholesterol dinner recipes that are not only nutritious but also packed with vibrant flavors.

From hearty vegetable curries and protein-rich lentil dishes to creative plant-based meals and wholesome salads, these recipes prove that eating healthy doesn’t have to be boring or bland.

Each recipe emphasizes fresh ingredients, healthy fats, and plant-based proteins to help you take care of your heart while enjoying every bite.

22+ Delicious Low Cholesterol Dinner Recipes for a Healthy Heart

Adopting a low cholesterol diet doesn’t mean sacrificing taste or variety.

The 22+ recipes shared here demonstrate how easy and enjoyable it can be to create dinners that support heart health and fit seamlessly into your lifestyle.

Whether you’re a longtime vegetarian, a meat lover looking for healthier alternatives, or simply exploring new ways to improve your diet, these recipes offer something for everyone.

By focusing on whole foods, fiber-rich ingredients, and healthy fats, these meals not only help manage cholesterol levels but also provide balanced nutrition to keep you energized and satisfied.

Make these recipes a regular part of your dinner routine and take a proactive step toward a healthier heart and a happier life.

Grilled Lemon-Herb Salmon with Quinoa and Asparagus

This heart-healthy dinner features omega-3-rich salmon, a powerhouse of good fats that help lower LDL (bad) cholesterol. Paired with fiber-packed quinoa and antioxidant-rich asparagus, this dish supports cardiovascular health without compromising on flavor. The bright notes of lemon and herbs give it a fresh, satisfying finish that’s ideal for weeknight meals or casual entertaining.

Ingredients:

• 2 salmon fillets (4–6 oz each, skinless)
• 1 lemon (zest and juice)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp fresh dill (or dried)
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups low-sodium vegetable broth or water
• 1 bunch asparagus, trimmed
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Marinate the salmon: In a bowl, whisk together lemon juice, zest, olive oil, garlic, oregano, dill, salt, and pepper. Pour over salmon fillets and marinate for 20 minutes.
2. Cook the quinoa: Rinse quinoa under cold water. Combine with broth or water in a saucepan, bring to a boil, then reduce to simmer. Cover and cook for 15 minutes or until water is absorbed. Fluff with a fork.
3. Grill the salmon: Heat a grill or grill pan over medium heat. Grill salmon for 4–5 minutes per side, or until it flakes easily.
4. Roast or steam asparagus: Toss asparagus with a drizzle of olive oil, salt, and pepper. Roast at 400°F for 12 minutes or steam for 5–6 minutes.
5. Plate and serve: Serve salmon over a bed of quinoa, with asparagus on the side. Drizzle asparagus with balsamic vinegar if desired.

Grilled Lemon-Herb Salmon with Quinoa and Asparagus is a balanced, low-cholesterol meal that showcases how wholesome ingredients can come together for a flavorful and nourishing dinner. With healthy fats, ample fiber, and vibrant vegetables, this dish supports heart health while satisfying your taste buds.

Chickpea and Spinach Stir-Fry with Brown Rice

This plant-based stir-fry is packed with cholesterol-lowering fiber and protein from chickpeas and dark leafy greens. By using heart-friendly oils and skipping animal products, this dish helps maintain healthy cholesterol levels and provides a deeply satisfying, earthy, and slightly spicy flavor profile.

Ingredients:

• 1 tbsp olive oil
• 1 small red onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp crushed red pepper flakes (optional)
• 1 (15 oz) can chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 tbsp lemon juice
• Salt and pepper to taste
• 2 cups cooked brown rice

Instructions:

1. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add red onion, garlic, and ginger. Cook until soft, about 3–4 minutes.
2. Spice it up: Stir in cumin, turmeric, and red pepper flakes. Cook for another 1 minute until fragrant.
3. Add chickpeas: Toss in chickpeas and stir to coat with spices. Cook for 5 minutes, stirring occasionally.
4. Add spinach: Add spinach in batches, letting it wilt before adding more. Cook until all spinach is wilted, about 3–4 minutes.
5. Season and serve: Stir in lemon juice, season with salt and pepper. Serve hot over brown rice.

This Chickpea and Spinach Stir-Fry is a quick, cholesterol-conscious dinner perfect for busy weeknights. It’s filling, deeply nutritious, and entirely plant-based, making it a go-to option for anyone looking to reduce their cholesterol through diet without sacrificing flavor or comfort.

Stuffed Bell Peppers with Lentils and Vegetables

These colorful stuffed bell peppers are a fiber-rich, low-cholesterol delight. Lentils provide a hearty, meaty texture and are known for their cholesterol-lowering benefits, while vegetables add essential vitamins and antioxidants. This meal is satisfying, meatless, and full of savory, herbaceous flavor.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 carrot, grated
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1 cup cooked green or brown lentils
• 1/2 cup cooked brown rice or quinoa
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté vegetables: In a skillet, heat olive oil and sauté onion and garlic until fragrant. Add zucchini, carrot, thyme, and paprika. Cook until tender, about 5 minutes.
3. Mix the filling: Combine sautéed vegetables with cooked lentils, rice or quinoa, and parsley. Season with salt and pepper.
4. Stuff the peppers: Fill each bell pepper with the mixture. Place in a baking dish and cover with foil.
5. Bake: Bake for 30–35 minutes or until peppers are tender. Uncover for the last 10 minutes for a slight crisp.

Stuffed Bell Peppers with Lentils and Vegetables are proof that healthy, cholesterol-friendly meals can be rich in flavor and texture. With a comforting filling and vibrant presentation, this recipe is great for family dinners and meal prep alike. It’s a versatile vegetarian dish that supports heart health and satisfies the soul.

Baked Tofu Stir-Fry with Broccoli and Bell Peppers

Tofu is an excellent plant-based protein that contains no cholesterol and minimal saturated fat. This baked tofu stir-fry is paired with colorful vegetables like broccoli and bell peppers for a fiber-rich, antioxidant-packed meal. A light soy-ginger sauce enhances the dish with bold, savory flavor without the need for heavy oils or animal fats.

Ingredients:

• 1 (14 oz) block firm tofu, drained and pressed
• 1 tbsp olive oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil (optional for flavor)
• 1 tsp fresh grated ginger
• 2 garlic cloves, minced
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 green onions, sliced
• 2 cups cooked brown rice or cauliflower rice

Instructions:

1. Preheat oven to 400°F (200°C). Cube the pressed tofu and place it on a parchment-lined baking sheet. Toss lightly with olive oil and bake for 25–30 minutes, flipping halfway, until golden and crispy.
2. Prepare sauce: In a small bowl, mix soy sauce, rice vinegar, sesame oil, ginger, and garlic. Set aside.
3. Cook vegetables: In a skillet, sauté broccoli and bell peppers over medium heat with a splash of water or a bit of olive oil until tender-crisp, about 5–7 minutes.
4. Combine and toss: Add baked tofu and sauce to the skillet. Toss everything to coat well and cook for another 2–3 minutes.
5. Serve: Plate over brown rice or cauliflower rice and garnish with green onions.

Baked Tofu Stir-Fry is a flavorful, low-cholesterol option for plant-based eaters and meat-eaters alike. Its satisfying crunch and savory sauce make it a delicious and healthy weeknight staple. The combination of tofu and veggies supports heart health while delivering on both nutrition and taste.

Mediterranean Lentil Soup with Spinach and Tomatoes

This hearty lentil soup brings together the best of the Mediterranean diet, known for its cholesterol-lowering benefits. Lentils are high in fiber and plant-based protein, while spinach and tomatoes deliver a boost of vitamins and antioxidants. It’s a warm, comforting meal perfect for batch cooking and healthy eating.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp cumin
• 1 tsp dried oregano
• 1 (15 oz) can diced tomatoes (no salt added)
• 1 cup dry green or brown lentils, rinsed
• 6 cups low-sodium vegetable broth
• 3 cups baby spinach
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Sauté base veggies: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
2. Add spices and tomatoes: Stir in cumin and oregano. Add diced tomatoes and cook for 2 minutes.
3. Cook lentils: Add lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes, or until lentils are tender.
4. Finish soup: Stir in spinach and lemon juice. Cook for another 2 minutes until spinach wilts. Season with salt and pepper to taste.
5. Serve hot: Garnish with fresh herbs or a swirl of olive oil, if desired.

Mediterranean Lentil Soup is a nourishing, low-cholesterol dinner that’s as comforting as it is good for your heart. With ingredients that naturally support cardiovascular health, this soup is a go-to for anyone looking to eat clean, warm up, and feel full without heavy fats or animal products.

Zucchini Noodles with Avocado Basil Pesto

This light yet creamy pasta alternative uses spiralized zucchini instead of traditional noodles to keep the meal low in carbs and cholesterol. The avocado basil pesto is made without cheese, providing healthy monounsaturated fats that support good cholesterol levels. It’s a refreshing, raw-inspired meal that’s quick to make and full of flavor.

Ingredients:

• 2 medium zucchinis, spiralized into noodles (or use pre-spiralized)
• 1 ripe avocado
• 1 cup fresh basil leaves
• 1 garlic clove
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)
• Pine nuts or sunflower seeds for topping (optional)

Instructions:

1. Make the pesto: In a food processor, blend avocado, basil, garlic, lemon juice, olive oil, salt, and pepper until smooth and creamy. Add a splash of water to thin if needed.
2. Prepare zoodles: If desired, lightly sauté the zucchini noodles in a non-stick pan over medium heat for 2–3 minutes, just until warmed but still firm.
3. Mix and serve: Toss zoodles with avocado pesto until evenly coated. Top with halved cherry tomatoes and seeds or nuts for extra texture.

Zucchini Noodles with Avocado Basil Pesto offer a guilt-free, low-cholesterol twist on traditional pasta. Creamy, bright, and loaded with nutrients, this dish is perfect for summer nights or as a light, heart-conscious dinner any time of year. It’s proof that plant-based meals can be as rich and satisfying as their heavier counterparts.

Sweet Potato and Black Bean Tacos

These vibrant sweet potato and black bean tacos are a flavorful, cholesterol-free meal that combines the natural sweetness of roasted sweet potatoes with the hearty protein and fiber of black beans. Packed with antioxidants, vitamins, and minerals, this plant-based dish is perfect for those looking to enjoy a satisfying dinner while supporting heart health.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 (15 oz) can black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Optional toppings: salsa, shredded lettuce, diced red onion

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
2. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
3. Warm the tortillas in a dry skillet or oven.
4. In a bowl, gently mash black beans with a fork, seasoning with a pinch of salt and pepper.
5. Assemble tacos by layering black beans, roasted sweet potatoes, avocado slices, and cilantro on each tortilla.
6. Serve with lime wedges and your choice of optional toppings.

Sweet Potato and Black Bean Tacos deliver a delicious and cholesterol-free dinner option bursting with flavors and textures. This recipe shows how wholesome, plant-based ingredients can make meals that are both satisfying and supportive of cardiovascular health. It’s a great way to enjoy a fun, nutritious dinner any night of the week.

Vegetable and Chickpea Curry

This rich, aromatic vegetable and chickpea curry is a comforting, low-cholesterol meal full of fiber, plant protein, and heart-healthy spices like turmeric and cumin. By using coconut milk in moderation and plenty of vegetables, this curry offers creaminess and depth without unhealthy fats, making it ideal for anyone seeking to lower cholesterol naturally.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 cups mixed vegetables (carrots, bell peppers, cauliflower florets)
• 1 (14 oz) can light coconut milk
• 1 cup low-sodium vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked brown rice or quinoa for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until softened.
2. Stir in curry powder and turmeric, cooking for 1 minute until fragrant.
3. Add chickpeas and mixed vegetables; stir to coat with spices.
4. Pour in coconut milk and vegetable broth. Bring to a simmer and cook for 20 minutes until vegetables are tender.
5. Season with salt and pepper. Garnish with fresh cilantro.
6. Serve hot over brown rice or quinoa.

Vegetable and Chickpea Curry is a wholesome, cholesterol-conscious meal that balances comfort with nutrition. The combination of spices, creamy coconut milk, and hearty vegetables makes this dish deeply satisfying while supporting heart health. It’s a fantastic way to enjoy a flavorful dinner that’s kind to your cholesterol levels.

Spaghetti Squash with Tomato and Basil Sauce

This light yet hearty dish substitutes traditional pasta with spaghetti squash to lower carbs and eliminate cholesterol. Topped with a simple homemade tomato and fresh basil sauce, it provides a rich source of antioxidants and vitamins. This recipe is easy to prepare and delivers a fresh, satisfying dinner that supports cardiovascular wellness.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 (28 oz) can no-salt-added crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
2. Drizzle inside of squash with olive oil, season with salt and pepper.
3. Place cut side down on a baking sheet and roast for 40 minutes or until tender.
4. Meanwhile, heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant.
5. Add crushed tomatoes, oregano, red pepper flakes; simmer for 15-20 minutes, stirring occasionally.
6. Stir in fresh basil, and season sauce with salt and pepper.
7. Use a fork to scrape the roasted spaghetti squash strands onto plates. Top with tomato basil sauce.

Spaghetti Squash with Tomato and Basil Sauce is a fresh, low-cholesterol alternative to classic pasta dishes. Its naturally sweet squash strands paired with a vibrant tomato sauce provide heart-healthy antioxidants and fiber. This recipe is perfect for those looking for a light yet satisfying meal that nourishes the body and supports healthy cholesterol levels.

Quinoa and Vegetable Stuffed Bell Peppers

Stuffed bell peppers make a colorful, nutrient-dense dinner that’s naturally low in cholesterol and packed with fiber. Using quinoa as the base adds a complete plant protein while vegetables like zucchini, tomatoes, and onions contribute vitamins and antioxidants. This recipe is both satisfying and heart-friendly, perfect for a wholesome weeknight meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 cup diced tomatoes (fresh or canned, no salt added)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
3. Add zucchini, diced tomatoes, oregano, paprika, salt, and pepper. Cook for 5-7 minutes until veggies soften.
4. Stir in cooked quinoa and cook for another 2 minutes.
5. Stuff each bell pepper with the quinoa mixture and place upright in a baking dish.
6. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes to slightly brown the tops.
7. Garnish with fresh parsley before serving.

Quinoa and Vegetable Stuffed Bell Peppers are a nutrient-packed, low-cholesterol dinner that’s as visually appealing as it is delicious. This recipe combines wholesome ingredients to create a fiber-rich, heart-healthy meal that satisfies hunger without adding cholesterol or excess fat. It’s an excellent way to enjoy vibrant vegetables and whole grains in one dish.

Cauliflower Fried Rice

Cauliflower fried rice is a clever low-cholesterol alternative to traditional fried rice that cuts down on carbs and eliminates cholesterol-rich eggs or meat. Using riced cauliflower and a medley of fresh vegetables makes this dish light but filling. Flavorful seasonings and a touch of soy sauce complete the recipe for a healthy, savory dinner option.

Ingredients:

• 1 medium head cauliflower, riced (or 4 cups store-bought cauliflower rice)
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup diced carrots
• 1 cup frozen peas, thawed
• 3 green onions, sliced
• 2 tbsp low-sodium soy sauce or tamari
• 1 tsp grated ginger
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add onion and garlic, sauté for 2-3 minutes until fragrant.
3. Stir in carrots and cook for 4-5 minutes until tender.
4. Add riced cauliflower, peas, ginger, and soy sauce. Stir-fry for 5-7 minutes until cauliflower is tender but not mushy.
5. Remove from heat and mix in green onions.
6. Garnish with fresh cilantro before serving.

Cauliflower Fried Rice is a perfect low-cholesterol, vegetable-forward dinner that delivers all the comfort of traditional fried rice without the cholesterol and extra calories. It’s quick, flavorful, and versatile, ideal for those who want a satisfying meal that supports heart health while still tasting great.

Chickpea and Spinach Salad with Lemon Tahini Dressing

This chickpea and spinach salad offers a refreshing and protein-rich dinner option with zero cholesterol. Chickpeas provide plant-based protein and fiber, while fresh spinach supplies antioxidants and iron. The creamy lemon tahini dressing adds healthy fats and bright flavors, making it a perfect light meal to keep cholesterol levels in check.

Ingredients:

• 2 cups baby spinach leaves
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• 2 tbsp water (to thin dressing)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine spinach, chickpeas, cucumber, red onion, and parsley.
2. In a small bowl, whisk tahini, lemon juice, garlic, water, salt, and pepper until smooth and creamy. Add more water if needed to reach desired consistency.
3. Drizzle dressing over salad and toss gently to combine.
4. Serve immediately or chill for 10 minutes for flavors to meld.

Chickpea and Spinach Salad with Lemon Tahini Dressing is a vibrant, nutrient-dense dinner that keeps cholesterol low while maximizing flavor and texture. It’s perfect for warm days or when you want a simple, quick meal that nourishes the heart and supports overall health with wholesome, plant-based ingredients.

Lentil and Vegetable Stew

Lentil and Vegetable Stew is a hearty, comforting dinner that is naturally low in cholesterol and packed with fiber and plant-based protein. Lentils help lower cholesterol levels while the colorful vegetables provide essential vitamins and antioxidants. This stew is perfect for a cozy night, delivering warmth and nutrition in every bite.

Ingredients:

• 1 cup dry brown lentils, rinsed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 (14 oz) can diced tomatoes (no salt added)
• 4 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until soft.
2. Add carrots and celery and cook for 5 minutes.
3. Stir in lentils, diced tomatoes, vegetable broth, thyme, and smoked paprika.
4. Bring to a boil, then reduce heat and simmer for 30-35 minutes or until lentils are tender.
5. Season with salt and pepper.
6. Garnish with fresh parsley and serve warm.

This Lentil and Vegetable Stew is a nourishing, low cholesterol dinner option that combines the wholesome benefits of legumes and fresh vegetables. It’s easy to prepare, filling, and supports heart health by providing fiber and essential nutrients without any cholesterol. A perfect meal for those who want comfort food without compromising on health.

Grilled Portobello Mushrooms with Balsamic Glaze

Grilled Portobello Mushrooms are a delicious, cholesterol-free alternative to meat that offers a rich umami flavor and meaty texture. Brushed with olive oil and finished with a sweet and tangy balsamic glaze, this dish is simple yet elegant. Served with a side of steamed vegetables or whole grains, it makes a light but satisfying dinner.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp maple syrup or honey
• Fresh thyme for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix olive oil, garlic, salt, and pepper.
3. Brush mushroom caps on both sides with the olive oil mixture.
4. Grill mushrooms for 5-7 minutes per side until tender and grill marks appear.
5. Meanwhile, combine balsamic vinegar and maple syrup in a small saucepan. Bring to a simmer and cook until reduced by half and syrupy.
6. Drizzle balsamic glaze over grilled mushrooms and garnish with fresh thyme.

Grilled Portobello Mushrooms with Balsamic Glaze provide a flavorful, low-cholesterol dinner that’s perfect for vegetarians and anyone looking to reduce animal fats. The rich taste and texture make this dish satisfying and healthy, encouraging more plant-based meals that support heart health.

Zucchini Noodles with Avocado Pesto

Zucchini noodles tossed in creamy avocado pesto create a fresh and cholesterol-free dinner that’s bursting with flavor and nutrition. Avocado adds healthy fats and creaminess, while the zucchini noodles provide a low-calorie, nutrient-rich base. This dish is light, easy to make, and perfect for those who want a nutritious, heart-friendly meal.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 garlic cloves
• 2 tbsp lemon juice
• 2 tbsp pine nuts or walnuts
• 2 tbsp olive oil
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions:

1. In a food processor, combine avocado, basil, garlic, lemon juice, nuts, olive oil, salt, and pepper. Blend until smooth and creamy.
2. Toss zucchini noodles with the avocado pesto until well coated.
3. Garnish with cherry tomatoes if desired.
4. Serve immediately as a fresh, cool dinner.

Zucchini Noodles with Avocado Pesto offer a vibrant, low cholesterol dinner that is both satisfying and heart-healthy. This recipe highlights how fresh ingredients and simple preparations can come together to create a delicious meal that supports cardiovascular wellness without sacrificing taste or texture.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a flavorful, nutritious, and cholesterol-free dinner option. Sweet potatoes provide complex carbohydrates and fiber, while black beans add plant-based protein and antioxidants. Combined with fresh salsa and avocado, these tacos are hearty yet light, perfect for a wholesome meatless meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 (15 oz) can black beans, rinsed and drained
• 8 small corn tortillas
• 1/2 cup fresh salsa
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
2. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
3. Warm tortillas in a dry skillet or microwave.
4. Fill each tortilla with roasted sweet potatoes, black beans, salsa, and avocado slices.
5. Garnish with cilantro and serve with lime wedges.

Sweet Potato and Black Bean Tacos offer a delicious and filling dinner that’s free from cholesterol and packed with fiber and plant-based protein. This recipe is a perfect example of how plant-based ingredients can come together to create satisfying meals that promote heart health and overall wellness.

Mediterranean Chickpea Stew

This Mediterranean Chickpea Stew is a vibrant and wholesome dinner full of fiber, protein, and heart-healthy ingredients. Featuring chickpeas, tomatoes, spinach, and aromatic herbs, it’s naturally low in cholesterol and rich in antioxidants. The stew’s bold flavors and comforting warmth make it a perfect choice for a nutritious, plant-based meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can diced tomatoes (no salt added)
• 2 cups fresh spinach
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Stir in cumin, smoked paprika, and red pepper flakes, cooking for 1 minute.
3. Add chickpeas, diced tomatoes, and salt and pepper. Simmer for 15 minutes.
4. Stir in spinach and cook until wilted, about 3 minutes.
5. Garnish with fresh parsley before serving.

Mediterranean Chickpea Stew is a perfect example of a low-cholesterol dinner that doesn’t compromise on flavor or heart-healthy benefits. This dish is easy to make, nutrient-dense, and versatile, offering a satisfying plant-based meal that supports cardiovascular health and overall well-being.

Spaghetti Squash with Tomato Basil Sauce

Spaghetti Squash with Tomato Basil Sauce is a light and cholesterol-free dinner that mimics the comfort of traditional pasta without the carbs or cholesterol. The spaghetti squash strands create a fun and healthy base, while the fresh tomato basil sauce delivers bright, natural flavors. This meal is perfect for anyone seeking a nutritious and satisfying option.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 4 large tomatoes, diced
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and remove seeds.
2. Drizzle with olive oil, place cut side down on a baking sheet, and roast for 40 minutes or until tender.
3. While squash roasts, heat olive oil in a pan over medium heat. Add garlic and sauté for 1-2 minutes.
4. Add diced tomatoes, salt, pepper, and red pepper flakes. Simmer for 15-20 minutes until sauce thickens.
5. Remove squash from oven and scrape flesh with a fork into spaghetti-like strands.
6. Toss squash strands with tomato basil sauce and garnish with fresh basil.

Spaghetti Squash with Tomato Basil Sauce offers a fresh, low-cholesterol alternative to traditional pasta dishes. It’s nutrient-rich, flavorful, and perfect for those looking to enjoy classic Italian flavors while supporting heart health and managing cholesterol intake.

Quinoa and Roasted Vegetable Salad

Quinoa and Roasted Vegetable Salad is a nutrient-dense, low cholesterol dinner that combines protein-rich quinoa with a colorful mix of roasted vegetables. This dish is light yet filling, providing essential vitamins, minerals, and antioxidants that support heart health. The warm roasted veggies add depth of flavor, while a zesty lemon dressing brightens the meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• 1 tsp Dijon mustard

Instructions:

1. Preheat oven to 425°F (220°C). Toss bell pepper, zucchini, cherry tomatoes, and red onion with 1 tbsp olive oil, salt, and pepper.
2. Spread vegetables on a baking sheet and roast for 20-25 minutes until tender.
3. Meanwhile, cook quinoa in water or broth according to package instructions; fluff with a fork.
4. In a small bowl, whisk lemon juice, remaining olive oil, Dijon mustard, salt, and pepper.
5. Combine quinoa, roasted vegetables, and dressing in a large bowl.
6. Garnish with chopped parsley and serve warm or chilled.

This Quinoa and Roasted Vegetable Salad is an excellent low-cholesterol dinner that delivers a satisfying balance of protein, fiber, and vibrant vegetables. It’s easy to prepare and versatile, making it perfect for heart-conscious eaters who want a delicious and wholesome meal.

Cauliflower Stir-Fry with Tofu

Cauliflower Stir-Fry with Tofu is a cholesterol-free, plant-based dinner packed with protein, fiber, and antioxidants. Cauliflower offers a low-calorie vegetable base while tofu provides plant-based protein and essential amino acids. This quick stir-fry is bursting with fresh flavors and makes a nutritious, filling meal ideal for anyone aiming to maintain a heart-healthy diet.

Ingredients:

• 1 block (14 oz) firm tofu, drained and cubed
• 1 tbsp olive oil or sesame oil
• 1 small head of cauliflower, cut into florets
• 1 bell pepper, sliced
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 3 tbsp low-sodium soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp maple syrup or agave nectar
• 2 green onions, sliced
• Sesame seeds for garnish (optional)

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden on all sides; remove and set aside.
2. In the same pan, add garlic and ginger and sauté for 1 minute.
3. Add cauliflower florets and bell pepper; stir-fry for 5-7 minutes until tender-crisp.
4. Return tofu to the pan.
5. Mix soy sauce, rice vinegar, and maple syrup; pour over the stir-fry and toss to coat.
6. Cook for another 2 minutes. Garnish with green onions and sesame seeds before serving.

Cauliflower Stir-Fry with Tofu is a delicious and heart-healthy low cholesterol dinner, offering a great balance of protein and vegetables. This quick and easy recipe makes a wonderful weeknight meal that supports cardiovascular health and satisfies your taste buds.

Stuffed Bell Peppers with Brown Rice and Vegetables

Stuffed Bell Peppers with Brown Rice and Vegetables is a colorful, nutritious, and cholesterol-free dinner option. Brown rice provides fiber and complex carbs, while the vegetable medley adds vitamins and antioxidants. This recipe is flavorful, filling, and perfect for a balanced meal that promotes heart health.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked brown rice
• 1 cup diced mushrooms
• 1 cup chopped spinach
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 (14 oz) can diced tomatoes (no salt added)
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
3. Add mushrooms and cook until soft. Stir in spinach and cook until wilted.
4. Mix cooked vegetables with brown rice, diced tomatoes, oregano, salt, and pepper.
5. Stuff each bell pepper with the rice and vegetable mixture.
6. Place stuffed peppers in a baking dish and cover with foil.
7. Bake for 30-35 minutes until peppers are tender.
8. Garnish with fresh basil or parsley before serving.

Stuffed Bell Peppers with Brown Rice and Vegetables provide a flavorful and satisfying low cholesterol dinner full of fiber, vitamins, and antioxidants. This wholesome meal is simple to prepare and perfect for anyone looking to maintain heart health while enjoying delicious food.

Lentil and Vegetable Curry

Lentil and Vegetable Curry is a warm, hearty dish rich in plant-based protein and fiber, making it an excellent low-cholesterol dinner choice. Packed with spices like turmeric and cumin, this curry is not only flavorful but also provides anti-inflammatory benefits. The combination of lentils and vegetables ensures a balanced, nourishing meal that supports heart health and digestion.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp ground turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth, low sodium
• 2 cups chopped mixed vegetables (carrots, bell peppers, cauliflower)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked brown rice or whole-grain naan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add turmeric, cumin, and coriander; cook for 1 minute.
3. Stir in lentils, diced tomatoes, vegetable broth, and mixed vegetables.
4. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender.
5. Season with salt and pepper.
6. Garnish with fresh cilantro and serve with brown rice or whole-grain naan.

Lentil and Vegetable Curry is a nutritious, cholesterol-free meal perfect for those seeking hearty and flavorful dinners without the added saturated fats. Its rich spice profile and wholesome ingredients help promote cardiovascular health while satisfying comfort food cravings.