Crave-Proof 10 Balanced Recipes That Keep You From Snacking All Night

Late-night snack attacks keep winning? These balanced, satisfying recipes shut down the munchies before they even start. We’re talking protein, fiber, and healthy fats that keep you full—and happy. Cook one for dinner, pack the leftovers, and stop side-eyeing your pantry at 10 p.m.

1. Roasted Salmon Power Bowls With Lemon-Tahini Drizzle

Save

This bowl nails the fullness trifecta: hearty protein, complex carbs, and creamy fats. It’s bright, zesty, and way more exciting than a plain piece of fish. Meal-prep friendly? Absolutely.

Ingredients:

• 2 fillets salmon (6 oz each)
• 1 cup cooked quinoa
• 2 cups roasted broccoli florets
• 1 small avocado, sliced
• 1/4 cup pomegranate arils or dried cranberries
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 3 tbsp tahini
• 1 lemon, juiced and zested
• 1 tsp honey or maple syrup
• 2–3 tbsp warm water (to thin)

Instructions:

1. Heat oven to 400°F (205°C). Line a sheet pan with parchment.
2. Rub salmon with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Roast 10–12 minutes until flaky.
3. Whisk tahini, lemon juice/zest, honey, remaining olive oil, salt, and enough warm water to make a pourable sauce.
4. Assemble bowls with quinoa, broccoli, salmon, avocado, and pomegranate. Drizzle with lemon-tahini.

Serve warm or room temp. Swap quinoa for farro or brown rice, and add a handful of greens under everything for extra volume. FYI: cold leftovers taste amazing.

2. One-Pan Harissa Chicken With Chickpeas And Greens

Save

Spicy, saucy, and impossibly easy, this dinner brings North African vibes without scaring your spice cabinet. Chickpeas add fiber so you stay satisfied long after dishes are done.

Ingredients:

• 4 small boneless, skinless chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups kale or baby spinach, chopped
• 1 small red onion, sliced
• 2 tbsp harissa paste
• 2 tbsp Greek yogurt
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp salt, plus more to taste
• 1 lemon, cut into wedges

Instructions:

1. Heat a large skillet over medium-high. Mix harissa, yogurt, 1 tbsp olive oil, cumin, and salt; rub over chicken.
2. Sear chicken 3–4 minutes per side until browned. Remove to a plate.
3. Add remaining olive oil, red onion, and chickpeas to the pan; sauté 3 minutes.
4. Stir in greens until wilted; nestle chicken back in. Cover and cook 5–7 minutes until chicken hits 165°F (74°C).
5. Squeeze lemon over everything and taste for salt.

Serve with whole-wheat couscous or warm pita. Mild palate? Use half the harissa or sub in smoked paprika and a touch of tomato paste.

3. Creamy Tomato-Lentil Pasta With Spinach

Save

Comfort food that doesn’t put you into a carb coma? Hello. Lentil pasta boosts protein, and the sauce is silky without a vat of cream.

Ingredients:

• 8 oz red lentil pasta (penne or fusilli)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp red pepper flakes (optional)
• 1 can (15 oz) crushed tomatoes
• 1/2 cup Greek yogurt or ricotta
• 3 cups baby spinach
• 1/4 cup parmesan, grated
• Salt and pepper, to taste
• Fresh basil, torn (optional)

Instructions:

1. Boil pasta in salted water until al dente; reserve 1/2 cup pasta water and drain.
2. Sauté garlic and red pepper flakes in olive oil for 1 minute.
3. Add crushed tomatoes; simmer 5 minutes. Stir in yogurt and season well.
4. Toss in spinach to wilt, then add pasta and a splash of pasta water until glossy.
5. Top with parmesan and basil. Adjust salt and pepper.

Add sautéed mushrooms or chicken sausage for extra heft. Pro tip: stir yogurt off heat so it stays creamy, not grainy.

4. Sesame Ginger Tofu With Brown Rice And Pickled Cucumbers

Save

Sticky-sweet tofu that actually crisps? Sign us up. The quick pickles bring crunch and tang, so every bite hits different.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp sesame oil, divided
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tsp Sriracha (optional)
• 2 cups cooked brown rice
• 1 cucumber, thinly sliced
• 1/4 cup rice vinegar (for pickles)
• 1 tsp sugar + 1/2 tsp salt (for pickles)
• Sesame seeds and scallions, for garnish

Instructions:

1. Toss tofu with cornstarch to coat.
2. Heat 1 tbsp sesame oil in a nonstick skillet over medium-high; crisp tofu on all sides, 7–9 minutes. Remove.
3. Whisk soy sauce, 1 tbsp rice vinegar, honey, ginger, garlic, and Sriracha.
4. Add sauce to skillet, simmer 1 minute, then toss tofu to glaze.
5. Mix cucumber with 1/4 cup rice vinegar, sugar, and salt; let sit 10 minutes.
6. Serve tofu over brown rice with pickled cucumbers, sesame seeds, and scallions.

Air-fry the tofu for max crunch. Want more veg? Add steamed edamame or sautéed bok choy. IMO this reheats like a dream.

5. Turkey And White Bean Skillet With Herby Gremolata

Save

This 20-minute skillet feels cozy but not heavy. The gremolata tastes fancy with basically no effort—lemon, herbs, garlic, done.

Ingredients:

• 1 lb lean ground turkey
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp oregano
• 1/2 tsp red pepper flakes (optional)
• 2 cans (15 oz) cannellini beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 2 cups chopped Swiss chard or spinach
• Salt and pepper, to taste
• 1/2 cup chopped parsley
• 1 lemon, zested
• 1 small clove garlic, grated (for gremolata)

Instructions:

1. Sauté onion in olive oil over medium heat 3 minutes. Add turkey; cook until browned.
2. Stir in garlic, oregano, and red pepper flakes; cook 1 minute.
3. Add beans and broth; simmer 5 minutes to thicken.
4. Fold in greens until wilted. Season with salt and pepper.
5. Mix parsley, lemon zest, and grated garlic; sprinkle over skillet.

Serve with a slice of whole-grain bread to scoop up the saucy bits. Swap turkey for chicken sausage if you prefer bolder flavor.

6. Greek Yogurt Chicken Salad Lettuce Boats

Save

All the creamy crunch of classic chicken salad without the nap afterward. These boats deliver protein-packed freshness in minutes.

Ingredients:

• 2 cups cooked shredded chicken
• 3/4 cup Greek yogurt
• 1 tbsp mayonnaise (optional, for richness)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/3 cup diced celery
• 1/3 cup diced apple or grapes
• 2 tbsp toasted almonds or walnuts, chopped
• 2 tbsp chopped dill or parsley
• Salt and pepper, to taste
• 1 head butter lettuce or romaine, leaves separated

Instructions:

1. Mix yogurt, mayonnaise, Dijon, and lemon juice until smooth.
2. Fold in chicken, celery, apple, nuts, and herbs. Season generously.
3. Spoon into lettuce leaves and serve immediately.

Add capers or minced red onion for zing. No lettuce? Pile it on whole-grain toast or in a collard wrap. Trust me, you won’t miss the mayo bomb.

7. Sweet Potato And Black Bean Enchilada Bake

Save

Cheesy, saucy, and secretly packed with fiber—this casserole keeps you full for hours. It feeds a crowd or your future self all week.

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 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 8 small corn tortillas, halved
• 2 cups red enchilada sauce
• 1 1/2 cups shredded Monterey Jack or cheddar
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions:

1. Heat oven to 400°F (205°C). Toss sweet potatoes with olive oil, chili powder, cumin, salt, and pepper; roast 20 minutes until tender.
2. In a 9×13 dish, spread 1/2 cup sauce. Layer tortillas, sweet potatoes, black beans, corn, sauce, and cheese. Repeat layers, ending with cheese.
3. Bake 20 minutes until bubbly. Rest 10 minutes.
4. Top with cilantro and serve with lime.

Add sautéed spinach or zucchini between layers for extra veg. Want it creamier? Dollop Greek yogurt on top instead of sour cream—no one will complain.

8. Garlicky Shrimp And White Wine Orzo

Save

Fast, elegant, and totally weeknight-friendly. Orzo turns silky in a quick pan sauce while shrimp brings lean protein to the party.

Ingredients:

• 8 oz orzo
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1/2 cup dry white wine (or broth)
• 1 cup low-sodium chicken broth
• 1 cup cherry tomatoes, halved
• 2 cups arugula or spinach
• 1 lemon, juiced
• 1/4 cup grated parmesan
• Salt, pepper, and red pepper flakes, to taste

Instructions:

1. Boil orzo in salted water until just shy of al dente; drain.
2. Season shrimp with salt, pepper, and red pepper flakes. Sear in olive oil 1–2 minutes per side; remove.
3. Sauté garlic 30 seconds, then add wine; simmer 1 minute. Stir in broth and tomatoes; cook 2 minutes.
4. Add orzo and greens; toss until greens wilt. Return shrimp and finish with lemon juice and parmesan.

Use whole-wheat orzo for extra fiber. Extra saucy mood? Splash in more broth and a knob of butter for gloss (you earned it).

9. Veggie-Packed Egg Roll In A Bowl

Save

All the crispy, salty joy of takeout without the wrapper or the 11 p.m. regrets. High-protein, low-fuss, and ready in 15.

Ingredients:

• 1 lb lean ground pork or turkey
• 2 tsp sesame oil
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 bag (14 oz) coleslaw mix
• 1 cup sliced shiitake mushrooms (optional but delish)
• 3 tbsp low-sodium soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp chili-garlic sauce (optional)
• Scallions and sesame seeds, for garnish

Instructions:

1. Brown pork in sesame oil over medium-high heat, breaking it up.
2. Add ginger and garlic; cook 1 minute.
3. Stir in coleslaw mix and mushrooms; cook 4–5 minutes until tender-crisp.
4. Season with soy sauce, rice vinegar, and chili-garlic sauce. Toss and taste.
5. Top with scallions and sesame seeds.

Serve over cauliflower rice or regular rice. Add a soft-fried egg on top if you love yourself. Seriously, it slaps.

10. Overnight Chia-Oat Parfaits With Peanut Butter Swirl

Save

Breakfast-for-dinner fans, assemble. This jar delivers slow-burn energy and a creamy texture that kills snack cravings later.

Ingredients:

• 1/2 cup old-fashioned oats
• 1 tbsp chia seeds
• 1/2 cup Greek yogurt
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1–2 tsp maple syrup or honey
• 1/2 tsp vanilla extract
• 2 tbsp peanut butter or almond butter
• 1/2 cup berries or sliced banana
• 1 tbsp cacao nibs or dark chocolate chips (optional)

Instructions:

1. In a jar, stir oats, chia, yogurt, milk, maple syrup, and vanilla.
2. Swirl in peanut butter. Top with fruit and cacao nibs.
3. Chill at least 2 hours, preferably overnight.

Make a few jars on Sunday and thank yourself all week. Swap peanut butter for tahini plus a drizzle of honey if you want a nut-free twist.

You don’t need willpower when dinner keeps you full and happy. Pick a recipe, grab a pan, and give your late-night snack habit the night off. Your future self—and your pantry—will be thrilled.