12 Easy (and healthy) One-Pot Leafy Green Recipes

These leafy green one-pot meals will make your life easier and are super healthy too!

Do you ever love to cook healthy, but hate doing the dishes post that? The worst part about cooking is the multitude of pots, pans, plates that get used, only to lie in the kitchen sink later. It really isn’t fair that something that should taste so good should be so much effort. When you want to be lazy and healthy at the same time, one-pot recipes come in handy. Including leafy greens in every meal should be part of your daily routine -– even if it’s in the smallest possible way. Green veggies like spinach, kale, or even capsicum, can help detox the body while doing a plethora of healthy things.

We’ve got 12 easy-to-cook leafy green recipes that are yummy, and will require the minimum amount of pots –– just so that you can conserve all that energy for something better (other than doing the dreaded dishes).

1. One-Pot Creamy Pasta And Greens


2 tablespoons of butter
3 garlic cloves (chopped finely)
1 small onion (chopped finely)
5 cups whole milk
1 ¼ spinach leaves (chopped)
2 lemon peel (cut into strips)
250 grams pasta (cooked)
½ cup grated Parmesan
Salt and black pepper to taste


Step 1 – Melt the butter in a large pot and add the garlic, small onion, a little bit of salt and pepper, and let it cook till it’s translucent.

Step 2 – Pour in the milk, add the spinach and lemon peels (and a little bit more salt) and let it cook together –– till the milk starts to simmer for about 15 minutes.

Step 3 – Throw in the pasta and stir it into the mixture. If it begins to look a tad dry, just pour in a little milk and let it simmer.

Step 4 – Turn off the heat and remove the lemon peels. Sprinkle the grated parmesan into the pot and mix until it melts. Add more salt and pepper if required.

2. Unstuffed Bell Peppers


1 red onion (diced)
2 green bell peppers (diced)
1 clove garlic (minced)
1 tablespoon olive oil
½ kg soya flakes
5 tomatoes (finely diced)
1 cup white rice
1 teaspoon dried oregano
1 teaspoon dried basil
1 ½ cups vegetable stock
1 can tomato puree
½ cup baby spinach
1 cup mozzarella (shredded)
1 tablespoon parsley (chopped)
1 teaspoon vegan worcestershire sauce


Step 1 – Add olive oil to a deep pan and let the soya flakes cook. Then add the onion, bell pepper, garlic, basil, pepper, and oregano and stir it really well. Cook until onions are soft.

Step 2 – Throw in the diced tomatoes, uncooked rice, and vegetable stock and let it come to a boil.

Step 3 – Once the rice seems cooked, turn the heat down and let the mixture simmer. Add the chopped baby spinach.

Step 4 – In a separate bowl, mix the worcestershire sauce and tomato puree, and pour it into the mixture.

Step 5 – Sprinkle the shredded mozzarella and let it melt into the mix.

Step 6 – Add some salt and mix.

Step 7 – Garnish with some freshly chopped barley.

3. Garlic Kale With Chickpeas


1 tablespoon olive oil
½ onion (minced)
2 cloves garlic (minced)
A bunch of kale leaves
1 tablespoon vegetable stock
2 cups whole cooked chickpeas
1 cup sundried tomatoes
1 lemon (juice and zest)


Step 1: Saute the minced onions and garlic in olive oil, and let it cook till the onions are translucent.

Step 2: Add the kale leaves, along with the vegetable stock and let it cook till soft.

Step 3: Throw in the boiled chickpeas, sundried tomatoes, and lemon juice and zest. Stir and let it cook thoroughly.

Step 4: Add salt to taste

4. Turmeric Rice With Greens


1 tablespoon olive oil (or sunflower oil)
1 large onion (chopped)
2 cloves of garlic (minced)
1 cup brown rice
2 teaspoons turmeric powder
1 teaspoon cumin powder
½ teaspoon ground coriander seeds
Salt to taste
1 or 2 bay leaves
5-6 cups of fresh spinach (chopped)
1 ½ cup of cooked kidney beans
2 tablespoon lemon juice
Black pepper to taste
Fresh coriander leaves to garnish


Step 1 – Rinse the rice thoroughly and drain. Keep aside.

Step 2 – Heat the oil in a deep pan and then add the onion. Stir it frequently and wait until it starts browning.

Step 3 – Add the garlic and stir.

Step 4 – Add the washed rice, all the spices, salt, bay leaf, and some water. Bring it to a boil and cover.

Step 5 – Once cooked add ½ cup of water and the spinach, and cover again. Let the spinach wilt and then stir it into the rice.

Step 6 – Throw in the cooked kidney beans, some lime juice, and a bit of black pepper –– stir it all together.

Step 7 – Garnish with coriander leaves.

5. One-Pot Sausages & Veggies


2 cups of baby potatoes (cut into quarters)
½ red bell pepper, ½ yellow bell pepper, ½ green bell pepper (thinly sliced)
1 zucchini (sliced)
½ small onion (sliced)
3 cups sausages (dice into small pieces)
3 tablespoons olive oil
½ teaspoon chilli flakes
1 clove garlic (minced)
½ cup vegetable stock
1 tablespoon of fresh mixed herbs
Salt and freshly ground pepper to taste


Step 1 – Heat the olive oil and add the baby potatoes and a bit of salt and pepper. Fry them till they’re golden brown. Remove and set aside.

Step 2 – In the same pan, add the sausages and let it fry a little for 5 mins. Remove and set aside.

Step 3 – Using the same pan, throw in the garlic and let it fry for 2 minutes. Add in the bell peppers, zucchini, chilli flakes and fresh herbs and mix. Cook until the veggies are soft.

Step 4 – Throw in the cooked paneer and baby potatoes into the pot and mix it all together. Add the vegetable stock and cook for five minutes.

6. One-Pot Spaghetti


2 tablespoons olive oil
500 grams spaghetti
200 grams french beans
2 garlic cloves (grateddd)
2 onions (sliced)
2 zucchini (diced)
1 chilli (finely chopped)
2 cups baby tomatoes
3 cups baby spinach
A few basil leaves
1 lemon
Sea salt and freshly ground pepper to taste


Step 1 – Add the sliced onions, garlic, zucchini, tomatoes, and chilli into a pan. Throw in the spaghetti, a little bit of pepper and salt.

Step 2 – Pour in 1 litre of boiling water and 2 tablespoons of oil, and cover the pot.

Step 3 – Cook the spaghetti till al dente and stir carefully.

Step 4 – Halve the French beans, and shred the spinach. Stir it into the pan.

Step 5 – Let the pasta absorb the liquid and then add the basil leaves.

Step 6 – Squeeze some lemon juice, and add some salt and pepper to taste.

7. Chicken Sausages & Spinach With Beans


3 cups chicken sausages
1 tablespoon olive oil
2 cups cooked white kidney beans
3 cups spinach
Freshly ground pepper


Step 1 – Throw the sausages into a pot, along with some olive oil. Saute it and let it cook.

Step 2 – Once the sausages are cooked, fold in the beans into the pot. Sprinkle some freshly ground pepper. Stir it all together.

Step 3 – Add the chopped spinach to the pot gradually, and keep stirring until it starts to wilt. Serve it hot.

8. Chickpeas & Rice


1 tablespoon olive oil
1 small onion (chopped)
2 teaspoons turmeric
2 teaspoons chilli flakes
2 teaspoons ground cumin
2 cups cooked white rice
2 cups cooked chickpeas
2 cups vegetable stock
A bunch of kale leaves
1 cup freshly mixed herbs
½ cup Greek yogurt


Step 1 – In a skillet, splash some olive oil and add the onion. Let it fry until it’s translucent. Add the powdered spices and mix it with the onion.

Step 2 – Add the rice and chickpeas, and keep stirring it.

Step 3 – Pour in the vegetable stock and let it simmer, till the rice absorbs most of it.

Step 4 – Throw in the kale leaves and let it soften with the heat from the rice. Squeeze some lemon juice and let it cook for a bit. Take it off the heat.

Step 5 – Sprinkle the fresh herbs over the mix and add a bit of greek yogurt in the middle.

9. Lemon, Spinach, & Cherry Tomato Rice


2 teaspoons olive oil
1 onion (finely chopped)
2-3 garlic cloves (sliced)
A small piece of ginger (finely chopped)
2 teaspoon chilli powder
3 preserved lemons (finely chopped)
2 cups of baby spinach
1 cinnamon stick
2 cups long-grain rice
3 cups vegetable stock
250 grams cherry tomatoes
½ bunch of flat-leaf parsley (finely chopped)


Step 1 – Heat the oil in a pan and add in the onions with a pinch of salt. Let it cook until soft.

Step 2 – Add the ginger, garlic, and chilli powder, and cook for a bit.

Step 3 – Add in the lemons, cinnamon stick, and rice, and stir it all together.

Step 4 – Pour the vegetable stock and let it boil.

Step 5 – Add the spinach and tomatoes and stir together. Put the lid back on and let it cook thoroughly. Garnish with parsley.

10. Chickpea & Squash Coconut Curry


1 onion (chopped)
1 clove garlic (minced)
A small piece of ginger (chopped)
1 red chilli (finely diced)
Groundnut oil
½ teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
400 grams of butternut squash (diced)
2 cups cooked chickpeas
1 cup coconut milk
½ cup vegetable stock
2 cups baby spinach
1 lime


Step 1 – Add the onion, garlic, ginger, and chilli into a food processor and make it a fine paste.

Step 2 – Heat 1 teaspoon oil in a large pan and add the paste. Let it fry and then throw in the spices.

Step 3 – After the spices fry nicely, add the squash and the chickpeas and mix properly.

Step 4 – Pour in the coconut milk and the stock, and bring to a simmer. Cook for 30 minutes till the squash softens and the sauce thickens a little.

Step 5 – Stir in the spinach until it wilts and then squeeze the lime juice into the mixture.

11. Thai-Style Sauteed Greens With Coconut Milk


1 tablespoon coconut oil
2 cloves garlic (minced)
1 tablespoon ginger (minced)
1 red pepper flakes
1 jalapeno (diced)
2 large spring onions (sliced)
1 large onion (diced)
3 bunches spinach and kale
¼ cup unsweetened coconut milk
2 tablespoons fish sauce
1 lime
Salt and pepper to taste


Step 1 – Heat the coconut oil and add the ginger, garlic, red pepper flakes, jalapeno, spring onions, and onions, and saute until soft.

Step 2 – Add the spinach and kale, and saute until it wilts.

Step 3 – Pour in the coconut milk and fish sauce and toss it around so that the flavour spreads evenly.

Step 4 – Garnish with some lime juice and salt and pepper.

12. Shrimp With Swiss Chard


1 kg large shrimp (peeled and deveined)
1 bunch kale
1 bunch swiss chard
3 tablespoons olive oil
2 chillies
2 medium onions (chopped)
5 garlic cloves (minced)
2 tablespoon fresh ginger (grated)
1 tablespoon honey
Salt and pepper
1 tablespoon apple cider vinegar
2 limes


Step 1 – Season the shrimp with salt. Add 1 tablespoon of olive oil in a large pan and saute in the shrimp. Let it cook and then set it aside on a plate.

Step 2 – Heat two more tablespoons of olive oil in the same pan. Slide in the chillies, onions, garlic, and ginger and let it brown slightly. Stir in the honey, salt and pepper and mix.

Step 3 – Add the kale and swiss chard and wait until they soften. You can add a little water and close the pan till the greens wilt a little.

Step 4 – Add the cooked shrimp along with the liquid that’s on the platte and cook till it’s hot. Splash in the vinegar and lime juice, and gently toss the mixture.

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