70 Clean Eating Sides to Complete Your Nutritious Dinners

Healthy mains shine even brighter when paired with sides that are fresh, colorful, and packed with nutrients. The 70 dishes below rely on whole ingredients, modest amounts of good-quality fat, and plenty of herbs or spices for flavor. Each idea can be prepped quickly, making weeknight dinners feel varied without extra fuss.

1. Lemon-Garlic Roasted Broccoli

High-heat roasting caramelizes broccoli’s edges and locks in its bright green color. A light drizzle of olive oil, freshly minced garlic, and grated lemon zest perks up every bite. Serve warm or at room temperature; leftovers tuck nicely into tomorrow’s grain bowl.

2. Quinoa & Parsley Tabouli

Traditional bulgur is swapped for protein-rich quinoa, keeping the dish gluten-free yet familiar. Lots of flat-leaf parsley, crisp cucumbers, and ripe tomatoes lend freshness. A quick lemon-olive-oil dressing ties everything together in minutes.

3. Steamed Green Beans with Toasted Almonds

Steaming preserves the beans’ snap while keeping nutrients intact. Toasted almonds add crunch and a subtle nuttiness. Finish with a squeeze of lemon for brightness.

4. Cauliflower Rice Pilaf

Pulsed cauliflower mimics the look of rice but keeps carbs low. Light sautéing with onion, carrot, and frozen peas creates a quick pilaf vibe. Fresh parsley stirred in at the end lifts the flavor.

5. Citrus-Kissed Kale Salad

Massaging kale with a little olive oil softens its texture and tames bitterness. Sweet orange segments and tart pomegranate seeds provide contrast. A splash of fresh orange juice in the dressing echoes the fruit on top.

6. Balsamic Roasted Brussels Sprouts

A quick toss in balsamic vinegar before roasting gives sprouts subtle sweetness and tang. The glaze concentrates as they cook, creating crispy caramelized edges. Sprinkle with flaky salt just before serving.

7. Cucumber Ribbon Salad with Dill

A vegetable peeler turns cucumbers into delicate ribbons that soak up dressing easily. Rice vinegar, a touch of honey, and chopped dill keep flavors light. Serve chilled alongside grilled proteins.

8. Spaghetti Squash with Fresh Marinara

Baking spaghetti squash until tender produces golden strands that mimic pasta. A quick stovetop marinara of tomatoes, garlic, and basil keeps the sauce clean. The combo satisfies pasta cravings while staying veggie-forward.

9. Turmeric Roasted Carrots

Turmeric lends earthy flavor and a vibrant hue to simple roasted carrots. A pinch of black pepper enhances the spice’s bioavailability. Serve warm with a sprinkle of chopped cilantro.

10. Simple Arugula & Shaved Parmesan Salad

Arugula’s peppery bite pairs well with nutty Parmesan. A lemon-olive-oil vinaigrette pulls the two together in seconds. This salad excels next to rich seafood or roasted chicken.

11. Garlic-Lime Grilled Zucchini

Searing zucchini on a cast-iron grill pan brings out smoky notes without heading outdoors. Garlic, lime juice, and a hint of cumin make a bright marinade. The squash stays tender yet pleasantly firm.

12. Sweet Potato Wedges with Smoked Paprika

Cutting sweet potatoes into thick wedges shortens roasting time. Smoked paprika adds depth that balances the tuber’s natural sweetness. Enjoy them plain or dunked in Greek yogurt seasoned with lime.

13. Ginger-Sesame Sautéed Bok Choy

Quick heat keeps bok choy stems crisp while wilting the leafy tops. Fresh ginger and a splash of low-sodium tamari create a light glaze. Finish with toasted sesame seeds for crunch.

14. Herbed Farro with Cherry Tomatoes

Nutty farro cooks al dente and happily absorbs extra-virgin olive oil. Juicy tomatoes burst with flavor, eliminating the need for heavy sauce. Basil and parsley add garden-fresh notes.

15. Beet & Orange Salad

Sweet citrus balances earthy roasted beets in both flavor and color. A drizzle of olive oil and a pinch of sea salt is all that’s needed. Sprinkle with crushed pistachios for crunch if desired.

16. Greek Yogurt Cucumber Raita

Thick Greek yogurt creates a cooling base for finely diced cucumber. Fresh mint and a touch of ground cumin keep flavors lively. This side doubles as a dip for spicy entrées.

17. Coconut-Lime Brown Rice

Cooking brown rice in light coconut milk infuses subtle richness without excess fat. Lime zest and juice added at the end brighten the dish. Pair with Caribbean-style grilled fish or tofu.

18. Garlicky Spinach Sauté

A hot pan and a quick stir keep spinach emerald and tender. Thin garlic slices flavor the oil before the greens hit the skillet. A squeeze of lemon finishes things off.

19. Tomato & Avocado Salad

Juicy tomatoes mingle with creamy avocado for a satisfying texture contrast. A simple lime-cilantro dressing takes 30 seconds to whisk. Serve immediately to keep the avocado bright.

20. Roasted Asparagus with Lemon

Hot oven heat caramelizes asparagus tips quickly. Squeezing roasted lemon over the spears adds mellow citrus flavor. A light dusting of cracked pepper is all you need.

21. Carrot & Raisin Salad

Crunchy grated carrots meet sweet raisins in this classic combo. A light honey-apple-cider vinaigrette coats every strand. Chill for at least 15 minutes so flavors meld.

22. Warm Lentil & Spinach Mix

Earthy lentils cook quickly when soaked first, making this dish weeknight-friendly. Baby spinach folds in during the last minute, retaining color and nutrients. A touch of Dijon mustard provides zing.

23. Rainbow Bell Pepper Strips with Hummus

Crunchy peppers deliver vitamin C and vibrant color with every bite. Creamy hummus offers protein and healthy fats. It’s a speedy side that doubles as an appetizer.

24. Apple-Fennel Slaw

Crisp apple and licorice-hinted fennel make a refreshing pair. A light lemon-mustard dressing keeps things bright. Let the slaw rest ten minutes so the flavors marry.

25. Edamame with Sea Salt

Frozen edamame steams in under five minutes yet feels special. A simple sprinkle of sea salt highlights the beans’ natural sweetness. Pop the pods to enjoy a fun, fiber-rich side.

26. Dill Pickled Cabbage

Quick-pickling thin cabbage slices softens texture while adding tang. Fresh dill infuses a grassy aroma that pairs nicely with grilled dishes. Ready to eat after one hour, better after one day.

27. Italian White Bean Salad

Canned beans get new life when rinsed and dressed with extra-virgin olive oil and red-wine vinegar. Tomato and onion add freshness and crunch. A pinch of dried oregano rounds out the flavors.

28. Grilled Pineapple Rings with Chili-Lime

Caramelized pineapple gains smoky edges on an indoor grill pan. Chili powder provides gentle heat, while lime zest brightens sweetness. Serve warm beside jerk-spiced proteins.

29. Rosemary Roasted Mushrooms

Mushrooms absorb rosemary’s piney aroma as they roast, becoming meaty and juicy. A splash of balsamic vinegar at the end adds depth. Spoon them over steak or polenta.

30. Mango-Cilantro Quinoa Salad

Sweet mango cubes contrast nicely with quinoa’s nuttiness. Chopped cilantro and lime juice give the salad a tropical edge. Chill it for at least 20 minutes before serving.

31. Miso-Glazed Eggplant

White miso, rice vinegar, and a touch of maple syrup create a savory-sweet glaze. Eggplant halves soak it up, turning silky under the broiler. Finish with toasted sesame seeds for crunch.

32. Moroccan-Spiced Carrot Rice

Grated carrots imitate rice while bringing vivid color to the plate. Warm spices like cumin, coriander, and cinnamon add fragrant depth. Raisins folded in at the end provide pops of sweetness.

33. Crunchy Radish & Herb Salad

Peppery radishes are thinly sliced for maximum crunch. A light lemon vinaigrette and mixed herbs soften their bite. Serve chilled to keep the texture crisp.

34. Sesame Ginger Snow Peas

Snow peas cook in minutes, retaining their satisfying snap. Fresh ginger and low-sodium soy sauce coat each pod lightly. A sprinkle of sesame seeds completes the dish.

35. Roasted Garlic Mashed Cauliflower

Steamed cauliflower purées into a silky mash that stands in for potatoes. Roasted garlic keeps flavors mellow yet rich. Stir in a splash of almond milk for extra creaminess.

36. Summer Corn & Basil Sauté

Sweet corn kernels need only a few minutes in a hot pan to concentrate flavor. Basil ribbons wilt slightly, releasing aroma. A pinch of sea salt is plenty seasoning.

37. Pomegranate & Walnut Spinach Salad

Juicy pomegranate arils burst against tender spinach. Toasted walnuts lend healthy fats and crunch. A light balsamic drizzle brings everything together.

38. Lemon-Herb Millet

Millet cooks quickly and turns pleasantly fluffy when rested off heat. Lemon zest, juice, and chopped herbs keep flavors bright. Excellent with roasted vegetables or grilled fish.

39. Zesty Black Bean & Corn Salad

Canned black beans and frozen corn make this dish speedy. Lime juice, cumin, and jalapeño add zing. Let it sit 15 minutes so flavors meld.

40. Herb-Roasted Turnips

Roasting sweetens turnips and tames any bitterness. Fresh thyme or rosemary adds aroma. Serve hot; they reheat well for lunches.

41. Baby Romaine with Tahini Dressing

Tahini, lemon juice, and garlic whisk into a nutty dressing that clings to crisp romaine. The combination feels rich without dairy. Sprinkle with sesame seeds for visual appeal.

42. Apple Cider Braised Red Cabbage

Slow simmering in apple cider lends gentle sweetness and softens cabbage. A dash of cloves adds warmth. This side pairs well with lean pork or tempeh.

43. Pea & Mint Salad

Blanched peas cool quickly and retain their vivid color. Chopped mint delivers freshness in every bite. A squeeze of lemon and a touch of olive oil bring it together.

44. Chili-Lime Jicama Sticks

Raw jicama offers refreshing crunch and mild sweetness. Chili powder and lime juice create a classic Mexican street-snack flavor. Keep them chilled until serving for extra snap.

45. Roasted Delicata Squash Rings

Delicata’s thin skin turns tender in the oven, so no peeling is required. The rings caramelize quickly thanks to natural sugars. A tiny drizzle of maple before serving accentuates sweetness.

46. Parsnip & Carrot Purée

Steamed parsnips and carrots buzz into a velvety mash that tastes comfort-food rich. A hint of nutmeg brings warmth without cream. Spoon beside roasted poultry or mushrooms.

47. Shaved Brussels Sprout Slaw

Raw sprouts turn tender yet crisp when thinly sliced. Dried cranberries add tart chewiness, while sunflower seeds bring crunch. A light mustard vinaigrette pulls it together.

48. Grilled Peach & Arugula Plate

Juicy peaches caramelize quickly on a hot grill pan. Peppery arugula balances the fruit’s sweetness. A thread of reduced balsamic vinegar provides tangy depth.

49. Ginger Turmeric Steamed Cabbage

Steaming wedges keeps cabbage moist while allowing spices to permeate. Fresh ginger and turmeric powder add warmth and color. Finish with a dash of rice vinegar for balance.

50. Southwestern Sweet Potato Mash

Roasting sweet potatoes first concentrates flavor before mashing. Smoked chili powder, cumin, and lime juice steer the profile south-west. The mash pairs well with blackened fish or tofu.

51. Simple Seaweed Salad

Rehydrated dried seaweed turns tender in minutes. A rice-vinegar, soy, and sesame oil dressing keeps things light. Serve chilled for a mineral-rich boost.

52. Garden Herb Couscous

Instant couscous steams in hot broth for effortless preparation. A handful of mixed herbs supplies bright, fresh flavor. Fluff with a fork before serving to keep grains separate.

53. Sesame Roasted Kale Chips

Baking kale at low heat creates light, crunchy chips without frying. Sesame oil and seeds add nutty depth. Enjoy straight from the pan or crumble over salads for texture.

54. Lemon-Parsley White Beans

Canned white beans warm quickly in a splash of vegetable broth. Lemon zest, juice, and fresh parsley keep the flavors bright. Serve alongside baked salmon or grilled veggies.

55. Roasted Rainbow Carrots with Thyme

Using different carrot varieties amps up visual appeal. Fresh thyme infuses subtle aromatics as the carrots roast. A final drizzle of olive oil adds luscious shine.

56. Watermelon, Cucumber & Mint Salad

This chilled salad delivers hydration and crunch in equal measure. Sweet melon and crisp cucumber harmonize with cooling mint. A pinch of sea salt makes the flavors pop.

57. Oven-Baked Plantain Slices

Ripe plantains sweeten further when baked, developing caramelized edges. A scant coating of coconut oil keeps slices from sticking. Pair with jerk chicken or black beans.

58. Warm Chickpea & Tomato Skillet

Chickpeas sautéed in garlic and olive oil become lightly crisp on the outside. Burst cherry tomatoes create a quick sauce. Baby spinach wilts in just before serving.

59. Garlic-Herb Spaghetti Squash Strands

After roasting, squash strands reheat quickly with minced garlic and herbs. A splash of vegetable broth keeps them moist. Finish with cracked pepper and a dusting of Parmesan if desired.

60. Roasted Romanesco with Paprika

Romanesco’s fractal florets become nutty and tender under high heat. Sweet paprika adds mild warmth and striking color contrast. Serve hot for maximum crisp edges.

61. Smoky Paprika Grilled Portobello Caps

Large portobello caps soak up a quick smoked-paprika marinade. Grill marks add steak-like appeal and depth. Slice and serve as a hearty, low-calorie side.

62. Turmeric Coconut Cauliflower

Light coconut milk and turmeric form a fragrant sauce that bakes onto cauliflower. A pinch of black pepper enhances absorption of curcumin. Garnish with cilantro for freshness.

63. Citrus Quinoa with Cranberries

Cooking quinoa in orange juice infuses subtle sweetness. Dried cranberries add tart-chewy accents. Fluff with a fork and serve warm or chilled.

64. Balsamic Strawberries & Basil

Tart balsamic reduction amplifies berry sweetness without added sugar. Fresh basil introduces unexpected herbal notes. This speedy side pairs nicely with grilled chicken or goat cheese.

65. Oven-Roasted Okra Spears

Roasting okra at high heat reduces slime and turns the pods crisp. A touch of olive oil and coarse salt is all that’s needed. Enjoy immediately while edges stay crunchy.

66. Sesame Carrot Noodle Salad

Spiralizing carrots creates bright, crunchy “noodles.” A quick dressing of sesame oil, rice vinegar, and soy coats each strand. Serve chilled for best texture.

67. Cumin Roasted Acorn Squash

Cumin’s warm, earthy aroma complements sweet acorn squash. Leaving the skin on helps wedges hold shape during roasting. A sprinkle of pepitas adds crunch before serving.

68. Quick Sautéed Swiss Chard with Garlic

Rainbow chard stems soften first, followed by the tender leaves. Garlic perfumes the olive oil without overpowering. A dash of red-wine vinegar sharpens flavors.

69. Pine Nut & Lemon Brown Rice Pilaf

Toasted pine nuts lend buttery crunch to hearty brown rice. Lemon zest and juice keep flavors lively. Stir in scallions just before serving for color contrast.

70. Avocado & Grapefruit Salad

Creamy avocado and tart grapefruit create a refreshing pairing. Baby greens provide a mild base that doesn’t compete with the bold citrus. Finish with a tiny pinch of sea salt to heighten flavors.