Best Protein Side Dishes to Fuel Your Bodybuilding Journey with Healthy Choices

Nutrition is a key part of bodybuilding, and having the right side dishes can make a big difference in your results. When you focus on protein-packed side dishes, you help your body get the energy and nutrients it needs to grow stronger and recover quicker after workouts. The best protein side dishes for bodybuilders include a mix of tasty and healthy choices that can easily fit into your meals. These dishes not only taste great but also provide the essential protein that supports your muscle-building goals. By including these delicious sides in your diet, you can enjoy your meals while making sure you are giving your body what it needs for strength and recovery.
From protein-rich grains to delicious legumes, these side dishes are designed to boost your meals while keeping your diet balanced. Whether you are preparing for a workout or looking for a filling post-workout snack, adding these best protein side dishes for bodybuilders can help you reach your fitness targets. With simple recipes and easy-to-find ingredients, you’ll enjoy making food that fuels your bodybuilding journey while also being good for your health. Explore these best protein side dishes for bodybuilders and discover how they can make your meals both tasty and supportive of your fitness ambitions.
Boost Your Meals: Best Protein Side Dishes for Bodybuilders to Fuel Your Journey

Adding protein-rich side dishes to your meals is an excellent way for bodybuilders to support their fitness goals. These side dishes provide the extra protein needed to build muscle and help the body recover after workouts. Simple choices like quinoa, lentils, and Greek yogurt can easily be included in your meals, giving you protein along with fiber and other essential nutrients. By making these best protein side dishes for bodybuilders a part of your meals, you can fuel your journey toward strength and good health.
These best protein side dishes for bodybuilders are not only healthy; they are also tasty and easy to make. Whether you are preparing a salad with chickpeas, a stir-fry with tofu, or roasted vegetables topped with nuts, there are many ways to add protein to your meals. These dishes not only work well with your main meals but also keep your diet interesting and fun. By focusing on protein in your side dishes, you help your body stay strong and reach your bodybuilding goals, making every meal both enjoyable and beneficial.
Garlicky Roasted Brussels Sprouts

These roasted Brussels sprouts are rich in flavor and good nutrients. They are easy to make and make for a great side dish. They are high in fiber, vitamins, and minerals and are a healthy, low-calorie choice, perfect for meal prep.
Makes: 5 Cups
Prep Time: 5 minutes
Cook Time: 1 hour
Ideal For: Batch cooking
INGREDIENTS
- 1 cup vegetable broth
- ¼ cup balsamic vinegar + 1 tablespoon
- ¼ cup minced garlic
- 2 pounds of 4 to 5 cups Brussels sprouts, stems trimmed and big ones halved
- 3 tablespoons red pepper flakes (optional)
- 2 tablespoons garlic powder (optional)
- Salt
INSTRUCTIONS
- Preheat Oven: First, set your oven to 400°F (200°C).
- Prepare Brussels Sprouts: Next, in a big bowl, mix the vegetable broth, balsamic vinegar, and minced garlic. Then, add the Brussels sprouts and stir gently to coat them well.
- Prepare Baking Sheet: After that, place parchment paper or a silicone mat on a big baking tray. You can also spray it lightly with olive oil.
- Roast: Now, spread the Brussels sprouts in a single layer on the baking sheet. Sprinkle with red pepper flakes, garlic powder (if using), and salt. Roast for about 25 to 35 minutes or until tender.
- Finish Roasting: Then, stir the Brussels sprouts, add more red pepper flakes and garlic powder, and season with more salt. Roast for another 15 to 25 minutes or until they are softer and can be pierced easily with a knife.
- Serve: Finally, move the roasted Brussels sprouts to a platter or meal prep containers. Serve hot or warm.
Nutritional Information Per Serving
Makes 5 servings
Calories: 67.2
Carbohydrates: 10.6g
Fat: 1g
Protein: 6.3g
Why Bodybuilders Love
This Recipe?
✅ High in Protein to Boost Muscle Growth and Recover
✅ Low in Carbs for Lean Gains
✅ Healthy Fats for Recovery and Energy
✅ High in Fiber to Support Digestion
✅ Loaded with Vitamins and Minerals for General Health
✅ Quick and Easy to Make
✅ Great for Meal Prep and Eating on the Go
Zucchini Fritters

These zucchini fritters are low in calories and will keep you full. They are full of healthy fats and can be a side dish, snack, or appetizer. They are easy to make and great for meal prep.
Makes: 8 Fritters
Prep Time: 15 minutes + 10 minutes to rest
Cook Time: 10 minutes
Ideal For: Side dish, appetizer, or snack
INGREDIENTS
- 4 large zucchini
- 1 tablespoon salt
- ½ cup coconut or almond flour
- 1 tablespoon flaxseed meal
- ½ cup (4 or 5) egg whites
- ¼ cup chopped green onions
- 1 to 2 tablespoons coconut oil, divided
INSTRUCTIONS
- Grate Zucchini: First, use a grater or food processor to shred the zucchini. You need about 4 cups. Then, add salt and mix. Next, let it sit in a strainer over the sink for 10 minutes.
- Squeeze Out Water: After that, use your hands or a towel to press out as much water as possible. Remember, the drier the zucchini, the better the fritters will hold together.
- Mix Ingredients: Now, put the zucchini in a big bowl. Also, add the flour, flaxseed meal, egg whites, and green onions. Mix well.
- Make Fritters: Next, press some of the mixture into a ½-cup measuring cup to shape a patty.
- Cook Fritters: Then, heat half the coconut oil in a pan over medium heat. Add 4 fritters and cover the pan. Cook for 2 to 3 minutes until brown. Flip, cover again, and cook for 2 to 3 more minutes.
- Serve: Finally, put the fritters on a plate and serve warm.
Nutritional Information Per Fritter
Makes 8 fritters
Calories: 60
Carbohydrates: 7.9g
Fat: 3.2g
Protein: 4.5g
Why Bodybuilders Love
This Recipe?
✅ High Protein for Muscle Growth and Repair
✅ Low in Calories and Great for Lean Gains
✅ Healthy Fats for Energy and Recovery
✅ High in Fiber to Support Digestion
✅ Quick and Simple to Make
✅ Great for Meal Prep and Snacking on the Go
Savory Roasted Cauliflower

This roasted cauliflower is tasty and good for you. The mix of spices and lime gives it great flavor. You can make it ahead or eat it as a side with any meal.
Serves: 3
Prep Time: 5 minutes
Cook Time: 1 hour
Ideal For: Batch cooking
INGREDIENTS
- ½ cup vegetable broth (low salt)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon nutritional yeast
- 1 teaspoon salt (add more if needed)
- 1 teaspoon lime juice (add more if needed)
- 4 cups small cauliflower pieces
INSTRUCTIONS
- Preheat Oven: First, turn the oven to 350°F (175°C).
- Mix Sauce: Next, in a big bowl, stir the broth, cumin, garlic powder, yeast, salt, and lime juice.
- Coat Cauliflower: Then, add the cauliflower and mix well so it soaks up the sauce.
- Prepare Baking Sheet: After that, place parchment paper or a baking mat on the tray. You can also spray a little oil on it (this adds a little fat). Spread the cauliflower out.
- Roast Cauliflower: Now, Place the tray in the oven and let it cook for 40 to 60 minutes. Stir sometimes until the cauliflower is soft and golden.
- Season and Serve: Finally, move to plates. Put more lime juice and salt if you want. Serve hot or warm.
Nutritional Information
Per Serving
Calories: 33
Carbohydrates: 7g
Fat: 0g
Protein: 2.7g
Why Bodybuilders Love
This Recipe?
✅ Light and Low Calories for Lean Gains
✅ High in Fiber to Support Digestion
✅ Rich Vitamins and Minerals for Overall Health
✅ Quick and Easy to Make
✅ Great for Meal Prep and Eating on the Go
Protein Mashed Potatoes

These creamy mashed potatoes are made healthier with Greek yogurt for protein and olive oil for heart-healthy fats. They’re an excellent choice for after workouts or as a filling side dish.
Makes: 8 Cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Ideal For: Batch cooking, post-workout
INGREDIENTS
- 3 pounds of russet potatoes, peeled and chopped into 1-inch pieces.
- 1 cup water, plus more for boiling
- 2 tablespoons salt, plus more for seasoning
- 1 cup nonfat Greek yogurt divided
- ¼ cup plus 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper
INSTRUCTIONS
- Cook Potatoes: First, place the potatoes in a big pot and cover them with cold water. Then, add 2 tablespoons of salt. Once the water boils, lower the heat and let it simmer for about 10 minutes or until the potatoes are soft enough to mash.
- Prepare Yogurt Mixture: While the potatoes cook, whisk 1 cup of water with ½ cup of Greek yogurt in a medium bowl until smooth. Next, it should have a milk-like consistency. Stir in the olive oil, and then set it aside.
- Mash Potatoes: After draining the cooked potatoes, transfer them to a large bowl. Use a hand-held mixer, masher, or fork to mash the potatoes. Slowly add the yogurt mixture until the potatoes are creamy (you may not need all of it).
- Finish and Season: Finally, stir in the remaining ½ cup of Greek yogurt. Include more salt and freshly ground black pepper to taste. Serve hot.
Nutritional Information
Per Serving
Calories: 132
Carbohydrates: 19.8g
Fat: 4.5g
Protein: 3.8g
Why Bodybuilders Love
This Recipe?
✅ Higher in Protein for Muscle Recovery and Growth
✅ Healthy Fats for Energy and Recovery
✅ Low in Calories and Great for Lean Gains
✅ Rich in Carbs for Post-Workout Fuel
✅ Quick and Easy to Make
✅ Perfect for Meal Prep and Eating After Workouts
Cooked Red Cabbage with Honey and Mustard Seeds

This sautéed red cabbage is a great side dish with a mix of tangy apple cider vinegar, sweet honey, and crunchy mustard seeds. It’s an easy way to add color and nutrients to your meal.
Makes: 4 Cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Ideal For: A quick, tangy-sweet side dish loaded with antioxidants
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1 medium red onion (about 4 ounces), sliced
- 12 cups shredded red cabbage (from 1 [2-pound] head)
- ½ cup apple cider vinegar
- 1 tablespoon honey
- 1½ teaspoons mustard seeds
- Salt
- Freshly ground black pepper
INSTRUCTIONS
- Cook the Onion: First, heat the olive oil in a large skillet over medium-high heat. Then, include the red onion and cook, stirring often, for about 2 minutes until it softens.
- Add Cabbage: Next, add the shredded cabbage to the skillet. Cook gently for about 4 minutes, until the cabbage wilts.
- Season and Simmer: After that, pour the apple cider vinegar over the cabbage and stir. Drizzle the honey, sprinkle the mustard seeds, and mix everything together. Then, turn the heat down to medium-low and cook, stirring occasionally, for 10 more minutes or until the cabbage is tender.
- Finish and Serve: Finally, add salt and freshly ground black pepper to taste.
Nutritional Information
Per Serving
Calories: 65
Carbohydrates: 11.4g
Fat: 1.9g
Protein: 1.8g
Why Bodybuilders Love
This Recipe?
✅ Low in Calories and Great for Lean Gains
✅ Packed with Antioxidants for Overall Health
✅ Healthy Fats for Energy and Recovery
✅ High in Fiber to Support Digestion
✅ Quick and Easy to Make
✅ Great for Meal Prep or as a Side Dish
Forbidden Fried Rice

Forbidden rice, known as black rice, is packed with antioxidants, iron, protein, and fiber. Its nutty taste and tough texture make it a great addition to any meal. It’s perfect for adding extra nutrition and flavor.
Makes: 3 Cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Ideal For: Pre-workout, batch cooking
INGREDIENTS
- 1 cup black or forbidden rice
- 2½ cups water, additional more for rinsing and as needed
- 2 tablespoons coconut oil
- 3 green onions, diced
- 1 tablespoon chopped garlic
- 1 tablespoon of ground ginger or 3 tablespoons of chopped fresh ginger
- 1 tablespoon red pepper flakes
- 4 cups baby spinach, chopped
- Freshly squeezed lime juice, for garnish
INSTRUCTIONS
- Rinse the Rice: First, rinse the rice in cold water until the water runs clear.
- Cook the Rice: Next, boil 2½ cups of water in a large pot. Then, add the rice, reduce the heat to medium, and simmer uncovered for 30 minutes. Stir occasionally, adding more water if needed to prevent the rice from burning. Once done, cover the pot, remove it from heat, and let it sit. It's better to have 3 cups of cooked rice.
- Prepare the Flavor Base: After that, in a big pan, heat the coconut oil over medium-high heat. Include green onions, garlic, ginger, and red pepper flakes. Cook for 1 minute.
- Combine Ingredients: Then, add the cooked rice to the pan and cook for another minute. Mix in the diced spinach and cook until it wilts and the rice edges become crispy (about 1 more minute).
- Finish and Serve: Finally, remove from heat, garnish with lime juice, and serve hot.
Nutritional Information
Per Serving
Calories: 151
Carbohydrates: 25g
Fat: 5.5g
Protein: 3.6g
Why Bodybuilders Love
This Recipe?
✅ Rich in Protein for Muscle Building and Repair
✅ Packed with Antioxidants for Overall Health
✅ Healthy Fats for Energy and Recovery
✅ High in Fiber to Support Digestion
✅ Great for Pre-Workout Fuel
✅ Quick and Easy to Make
✅ Perfect for Meal Prep and Batch Cooking
Ful Medames

If you like hummus, you’ll enjoy this Middle Eastern dip made from fava beans. Fava beans have a smooth, sweet, and rich flavor, offering just as much protein but with fewer calories. It’s great as a dip with your favorite veggies.
Makes: 5 Cups
Prep Time: 5 minutes
Cook Time: 20 minutes
INGREDIENTS
- Extra-virgin olive oil spray (if needed)
- 1 medium yellow onion, chopped
- 2 teaspoons minced garlic
- 2 medium tomatoes, chopped (reserve 1 tablespoon for garnish)
- 3 cups of canned fava beans, drained and washed
- 1 teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper
- 3 tablespoons freshly squeezed lemon juice
INSTRUCTIONS
- Heat the Skillet: First, heat a nonstick skillet over medium heat. If needed, lightly spray with olive oil to prevent sticking.
- Cook the Aromatics: Next, add the chopped onion and minced garlic to the skillet. Let it cook for 3 to 4 minutes, stirring now and then until the onion gets soft.
- Add Tomatoes: Then stir in the chopped tomatoes and cook for 3 to 4 minutes, putting from time to time, until soft.
- Cook the Beans: After that, add the drained and rinsed fava beans, cumin, and cayenne pepper. Lower the heat to normal-low and cook for about 10 minutes, including occasionally, until the mixture thickens slightly.
- Mash and Mix: Now, transfer the mixture to a serving bowl. Mash the fava beans with a fork into a coarse puree, then stir in the lemon juice.
- Garnish and Serve: Finally, garnish with the reserved chopped tomato and serve.
Nutritional Information
Per Serving
Calories: 107
Carbohydrates: 11.6g
Fat: 0.5g
Protein: 6g
Why Bodybuilders Love
This Recipe?
✅ Full of Protein to Support Muscle Growth and Recovery
✅ Low in Fat and Great for Lean Gains
✅ Rich in Fiber for Digestive Health
✅ Packed with Nutrients for Overall Well-being
✅ Quick and Easy to Make
✅ Perfect for Meal Prep and Batch Cooking
✅ Great for a Healthy Snack or Dip
Coleslaw

Traditional coleslaw is often high in calories from sugar and fat. This lighter version is sweetened with stevia and dressed with olive oil. It’s perfect as a side dish for any barbecue. It makes enough to feed a family or provide a bodybuilder with several servings.
Makes: 7 Cups
Prep Time: 10 minutes, additional 15 minutes to stand
Ideal For: Batch cooking
SLAW INGREDIENTS
- 1 small head green cabbage (about 4 inches in diameter)
- 1 small head red cabbage (about 4 inches in diameter)
- 1 medium yellow onion
- 2 large carrots
- ⅓ cup salt
DRESSING INGREDIENTS
- 1 cup apple cider vinegar
- 1 cup granulated stevia
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon celery seeds
- Salt, if needed
SLAW INSTRUCTIONS
- Prepare the Vegetables: First, use a sharp knife, mandoline, or food processor to shred the green and red cabbages and the onion. Next, peel and grate the carrots.
- Salt the Vegetables: Then mix the shredded cabbage, onion, and grated carrots with salt in a large bowl. After that, let it sit for at least 15 minutes or up to 1 hour.
- Rinse and Dry: Now, put the salted cabbage mixture in a colander and rinse it well under cold water to remove extra salt. Once it’s damp, place it on a paper towel-covered baking sheet and blot it dry. The drier the cabbage, the better the slaw will be.
DRESSING INSTRUCTIONS
- Mix the Dressing: First, in a clean bowl, mix the apple cider vinegar, stevia, olive oil, black pepper, garlic powder, and celery seeds.
- Combine: Next, add the rinsed and dried cabbage mixture to the dressing and toss to coat evenly. You can add more salt, pepper, and stevia if needed.
- Serve: Finally, serve immediately or refrigerate for up to a week.
Nutritional Information
Per Serving
Calories: 50
Carbohydrates: 7.7g
Fat: 2.2g
Protein: 1.4g
Why Bodybuilders Love
This Recipe?
✅ Low in Calories for Lean Muscle Development
✅ Healthy Fats for Heart Health
✅ High in Fiber for Digestive Health
✅ Antioxidants for Recovery
✅ Low Sugar Content, Sweetened with Stevia
✅ Quick and Easy to Prepare
✅ Great as a Side Dish or Meal Prep Option
Quinoa with Mushrooms and Spinach

This savory side dish combines protein, carbs, and fiber. Mushrooms and spinach add extra nutrition, making this a great pre-workout meal to support muscle-building and fat-burning.
Makes: 5 Cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Ideal For: Pre-Workout
INGREDIENTS
- 3 teaspoons extra-virgin olive oil, divided
- 1 medium yellow onion (about 4 ounces), chopped
- 1 teaspoon minced garlic
- 1 cup quinoa
- 2½ cups low-sodium vegetable broth, divided
- 2 tablespoons balsamic vinegar, divided
- 2 teaspoons chopped fresh thyme, divided
- 8 ounces mushrooms, sliced
- 10 ounces baby spinach leaves
- Salt
- Freshly ground black pepper
INSTRUCTIONS
- Cook the Onion and Garlic: First, in a saucepan, heat 1½ teaspoons of olive oil over medium-high heat. Then, include the chopped onion and minced garlic and cook for 5 minutes, mixing occasionally, until the onion softens. Next, stir in the quinoa.
- Cook the Quinoa: After that, add 2 teaspoons of balsamic vinegar, 1 teaspoon of thyme, and 2 cups of vegetable broth to the saucepan. Move it to a boil, then reduce the heat to medium-low. Cover and simmer for 15 minutes, until the quinoa is tender.
- Cook the Mushrooms: While the quinoa cooks, heat the rest of 1½ teaspoons of olive oil in a skillet over medium-high heat. Then, put the sliced mushrooms and cook for 5 minutes, stirring often, until lightly browned.
- Simmer the Mushrooms: Next, add the remaining ½ cup of vegetable broth, 4 teaspoons of balsamic vinegar, and 1 teaspoon of diced thyme to the mushrooms. Stir, cover, and simmer for 5 minutes to soften the mushrooms.
- Combine Quinoa and Mushrooms: Once the quinoa is cooked, put the mushroom mixture in the saucepan and mix well.
- Add Spinach: After that, remove the pan from heat and fold in the baby spinach while the quinoa is still hot. This will help the spinach wilt.
- Season and Serve: Finally, add salt and freshly ground black pepper to taste. Serve hot or warm.
Nutritional Information
Per Serving
Calories: 200
Carbohydrates: 32g
Fat: 4.6g
Protein: 7.8g
Why Bodybuilders Love
This Recipe?
✅ Loaded with Protein for Building and Repairing Muscles
✅ Rich in Carbohydrates for Pre-Workout Energy
✅ Fiber to Aid Digestion
✅ Healthy Fats to Support Hormone Production
✅ Packed with Antioxidants for Recovery
✅ Low in Fat for Muscle Definition
✅ Nutrient-dense for Pre-Workout Fuel
Roasted Sweets and Beets

This sweet and savory side dish is a colorful treat packed with beta-carotene-rich sweet potatoes and performance-boosting beets. It’s perfect for meal prep or to wow guests at a holiday dinner.
Makes: 5 Servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Ideal For: Pre-Workout, Batch Cooking
INGREDIENTS
- 2 (15-ounce) cans of small whole beets, rinsed and quartered
- 1 pound sweet potatoes, peeled (optional) and cut into ½-inch chunks
- 1 big Vidalia onion or Walla Walla onion, chopped up.
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
INSTRUCTIONS
- Preheat the Oven: First, set your oven to 400°F.
- Combine Ingredients: Next, in a big bowl, toss the beets, sweet potatoes, and onion with olive oil, garlic powder, salt, and pepper until they’re fully coated.
- Arrange on Baking Sheet: Then, place the mix in one single layer on a baking sheet lined with foil.
- Bake: After that, bake for 30-45 minutes, mix halfway during cooking, until the sweet potatoes are soft.
- Serve: Finally, serve warm or hot.
Nutritional Information
Per Serving
Calories: 149
Carbohydrates: 29.2g
Fat: 3g
Protein: 2.6g
Why Bodybuilders Love
This Recipe?
✅ Beta-carotene for Skin Health and Immune Support
✅ Rich in Complex Carbs for Sustained Energy
✅ High in Fiber for Digestion and Satiety
✅ Beets Enhance Blood Flow and Performance
✅ Healthy Fats Support Hormonal Balance
✅ Low in Fat for Maintaining Muscle Definition
✅ Antioxidants Aid in Recovery
Chunky Applesauce

This is a delicious way to enjoy apples. It’s a great side dish for pork or a perfect pre-or post-workout snack.
Makes: 3 Cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Ideal For: Post-Workout
INGREDIENTS
- 2 large apples
- 1½ teaspoons coconut oil
- 3 tablespoons water
- 1 tablespoon ground cinnamon (optional), plus more for seasoning
- 1 teaspoon freshly squeezed lemon juice
- 1 to 2 tablespoons granulated stevia (optional)
INSTRUCTIONS
- Prepare the Apples: First, core the apples, cut them into small chunks, and leave the peel on. Smaller chunks will cook faster.
- Heat the Skillet: Next, melt the coconut oil in a large skillet over medium-high heat. Then, add the apple chunks and stir to coat them in the oil.
- Add Seasonings: After that, sprinkle with water, cinnamon, and lemon juice. Wrap and cook, stirring occasionally, until the apples are tender, about 10-15 minutes, depending on chunk size.
- Season and Serve: Finally, add more cinnamon and stevia if desired. Serve warm or cold.
Nutritional Information
Per Serving
Calories: 50
Carbohydrates: 10.3g
Fat: 1.3g
Protein: 0.2g
Why Bodybuilders Love
This Recipe?
✅ High in Carbs for Quick Energy Post-Workout
✅ Natural Sugars from Apples to Replenish Glycogen Stores
✅ Healthy Fats for Joint Health and Hormonal Balance
✅ High in Fiber for Digestive Health
✅ Cinnamon Helps Regulate Blood Sugar and Reduces Inflammation
✅ Low in Calories for Recovery without Excess Calories
Stir-fried Broccoli with Garlic

This healthy side dish is a quick and tasty way to enjoy broccoli with an Asian twist. It’s easy to make and pairs well with any Asian-inspired main course.
Makes: 8 Cups
Prep Time: 3 minutes
Cook Time: 10 minutes
Ideal For: Batch Cooking
INGREDIENTS
- 1 cup low-sodium vegetable broth
- ¼ cup gluten-free soy sauce or liquid aminos
- 2 tablespoons cornstarch
- 3 teaspoons minced garlic
- 3 tablespoons sesame oil
- 8 cups broccoli florets (from 2 large heads)
- Red pepper flakes (optional)
INSTRUCTIONS
- Prepare the Sauce: First, whisk together the vegetable broth, soy sauce, garlic, and cornstarch in a small bowl. Set aside.
- Cook the Broccoli: Next, heat the sesame oil in a large skillet over medium-high heat. Then, add the broccoli florets and cook, stirring often, until tender, about 5 minutes.
- Add the Sauce: After that, lower the heat to medium-low, pour in the sauce, and stir to coat the broccoli.
- Finish Cooking: Finally, let the dish cook for another 3 minutes, stirring occasionally, until the sauce thickens. Serve immediately.
Nutritional Information
Per Serving
Calories: 50
Carbohydrates: 7.7g
Fat: 2.2g
Protein: 1.4g
Why Bodybuilders Love
This Recipe?
✅ Low in Calories for Post-Workout Recovery Without Extra Calories
✅ High in Fiber for Digestive Health
✅ Healthy Fats for Joint Health and Hormonal Support
✅ Rich in Antioxidants to Aid Muscle Repair
✅ Garlic Helps Boost Immunity and Reduce Inflammation
✅ Gluten-free and Suitable for Various Diets
Beets and Green Beans

This colorful and tangy side dish is packed with flavor, fiber, and nutrients. It’s perfect for pairing with grilled or baked meat.
Makes: 4½ Cups
Prep Time: 15 minutes
Cook Time: 20 minutes
Ideal For: Pre-Workout, Batch Cooking
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1 medium red onion (about 4 ounces), chopped
- 4 cups green beans, cut into 2-inch pieces
- ½ cup water
- 3 tablespoons apple cider vinegar
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme (or 8 chopped sprigs of fresh thyme)
- ½ teaspoon red pepper flakes
- 1 cup canned or baked fresh beets, cut into ½-inch cubes
- 1 large tomato, chopped
- Salt
- Freshly ground black pepper
INSTRUCTIONS
- Sauté the Onion and Green Beans: First, heat olive oil in a big skillet over normal-high heat. Then, add the onion and green beans and cook, stirring often, for about 10 minutes until the onion is soft and transparent.
- Steam the Green Beans: Next, add the water, cover the pan, and cook for an extra 5 minutes.
- Add Seasonings: After that, stir in the apple cider vinegar, garlic, thyme, and red pepper flakes.
- Combine with Beets and Tomato: Finally, add the beets and tomato, mixing gently into the green beans. Continue cooking for another 5 minutes until the beets are heated through. Season with salt and pepper.
Nutritional Information
Per Serving
Calories: 46
Carbohydrates: 7.3g
Fat: 1.7g
Protein: 1.5g
Why Bodybuilders Love
This Recipe?
✅ Low in Calories for Maintaining a Lean Physique
✅ High in Fiber for Improved Digestion
✅ Rich in Antioxidants Promoting Muscle Recovery
✅ Great Fats for Hormonal Balance and Joint Health
✅ Vitamin C Supports Immune System Health
✅ Garlic and Thyme Reduce Inflammation and Aid Recovery
✅ Ideal for Pre-Workout or Batch Cooking
Sweet Potato Fries with Rosemary

These homemade sweet potato fries are crispy on the outside and tender inside, with just the right touch of rosemary to enhance their flavor—perfect for a healthier side.
Serves: 5
Prep Time: 15 minutes
Cook Time: 30 minutes
INGREDIENTS
- 1 pound sweet potatoes
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon of chopped fresh rosemary (optional but suggested)
- Salt
INSTRUCTIONS
- Warm the Oven: First, warm the oven to 450°F.
- Prepare the Baking Sheets: Next, put parchment paper or a silicone mat on two baking sheets. You can also gently spray them with olive oil.
- Prepare the Sweet Potatoes: Then, peel the sweet potatoes and cut them into ½-inch-thick fries using a knife or mandoline.
- Coat with Olive Oil: After that, place the fries in a big bowl, drizzle with olive oil, and toss to coat evenly. The fries should be shiny but not dripping.
- Arrange on Baking Sheets: Now, spread the fries in a single layer on the prepared baking sheets, ensuring they don’t touch.
- Season and Bake: Finally, sprinkle with rosemary and salt, then bake for 15 minutes.
- Flip the Fries: Flip the fries and bake for another 10 to 15 minutes until it is golden and crunchy.
- Serve: Last, divide into five equal servings and serve warm.
Nutritional Information
Per Serving
Calories: 125
Carbohydrates: 18.2g
Fat: 5.4g
Protein: 1.4g
Why Bodybuilders Love
This Recipe?
✅ Moderate Calorie Count for a Balanced Side Dish
✅ High in Complex Carbs for Energy Replenishment
✅ Healthy Fats Support Joint and Muscle Health
✅ Rich in Beta-Carotene for Antioxidant Benefits
✅ Rosemary Contains Anti-Inflammatory Properties for Recovery
✅ Great Source of Vitamin A for Immune Function and Skin Health
✅ Simple to Prepare for Pre-Workout or Meal Prep
Creamy Cucumber Salad

This healthy take on Greek tzatziki uses nonfat Greek yogurt for a refreshing, protein-packed side dish that pairs perfectly with fish or at summer barbecues.
Makes: 6 Cups
Prep Time: 15 minutes
Chill Time: 30 minutes
Stand Time: 30 minutes
INGREDIENTS
- 3 medium cucumbers (about 1½ pounds)
- 2 tablespoons salt, plus more for seasoning
- 1 medium white onion (about 4 ounces)
- 1 cup nonfat Greek yogurt
- Freshly ground black pepper
- Ground smoked paprika or chopped fresh dill for garnish
INSTRUCTIONS
- Prepare the Cucumbers: First, cut off the ends of the cucumbers, then taste a small slice for bitterness. If it’s bitter, peel; otherwise, leave the skin on. Next, slice the cucumbers thinly.
- Salt the Cucumbers: After that, put the cucumbers in a strainer, add salt, and mix to cover them. Let stand for 30 minutes to draw out excess moisture.
- Slice the Onion: While the cucumbers stand, thinly slice the onion.
- Squeeze the Cucumbers: Then, after 30 minutes, squeeze out the excess moisture from the cucumbers using your hands or kitchen towels.
- Combine Ingredients: In a serving bowl, blend the cucumbers, onion, and yogurt. Then, season with salt and pepper.
- Chill: Wrap and refrigerate overnight for at least 30 minutes or, for better flavor.
- Garnish and Serve: Finally, top with paprika or dill and serve chilled.
Nutritional Information
Per Serving
Calories: 44
Carbohydrates: 7g
Fat: 0g
Protein: 4.7g
Why Bodybuilders Love
This Recipe?
✅ High Protein for Muscle Growth and Healing
✅ Low Calorie Making It a Great Side for Fat Loss
✅ Hydrating and Refreshing with Cucumbers to Help Maintain Hydration
✅ Antioxidant Benefits for Inflammation Reduction
✅ Rich in Fiber to Aid Digestion and Keep You Full Longer
✅ Great for Post-Workout Recovery for Protein and Low Fat
Spinach and Spaghetti Squash Soufflé

This low-fat, low-calorie soufflé combines the mild flavor and tender texture of spaghetti squash with spinach and mozzarella for a veggie-packed dish perfect for any meal.
Makes: 8 Slices
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 1 hour
INGREDIENTS
- Extra-virgin olive oil spray
- 1 cup chopped onion
- 1 cup chopped baby kale
- 3 cups baby spinach
- 2 cups baked spaghetti squash, drained
- 4 egg whites
- 2 eggs
- ½ cup shredded nonfat mozzarella
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
INSTRUCTIONS
- Heat the Oven: First, heat the oven to 350°F.
- Cook the Vegetables: Next, heat a skillet over medium-high heat, lightly coat it with olive oil spray, and cook the onion for about 5 minutes until tender. Then, add kale and spinach, cooking for 3 minutes until tender and wilted. After that, remove from heat.
- Mix the Soufflé Ingredients: In a bowl, mix the spaghetti squash, cooked vegetables, eggs, egg whites, mozzarella, nutritional yeast, black pepper, and salt until everything is well combined.
- Prepare and Bake: Now, coat a 9-inch pie dish with olive oil spray. After that, add the mixture and bake for 35 minutes, until golden on top and the eggs are set.
- Cool and Serve: Finally, let the soufflé cool for about 10 minutes before cutting it into 8 slices and serving warm. Also, store leftovers in the fridge for up to a week.
Nutritional Information
Per Slice
Calories: 59
Carbohydrates: 5.3g
Fat: 2.8g
Protein: 6.7g
Why Bodybuilders Love
This Recipe?
✅ Full of Protein for Muscle Building and Recovery
✅ Low Calories for Fat Loss While Building Lean Muscle
✅ Rich in Fiber for Digestion and Fullness
✅ Packed with Nutrients to Boost Overall Health and Recovery
✅ Low in Fat for a Balanced Diet
✅ High in Antioxidants for combat Inflammation and Enhance Recovery
Wrapping It Up: How Protein Fits into the Best Protein Side Dishes for Bodybuilders

So, at the end of the day, protein plays a big part in those best protein side dishes for bodybuilders. It’s a key player in helping you hit your fitness goals and boosting your overall health. These sides give you essential nutrients that back up muscle growth and help with recovery after you work out. Throwing in protein sources like beans, grains, and yogurt in your meals makes sure you’re fueled up to keep active and strong. Plus, protein not only helps with muscle-building but also keeps you feeling full and content.
The best protein side dishes for bodybuilders are easy and quick to whip up, which helps you put together healthy meals in no time. You can toss some quinoa in your salad or mix Greek yogurt with fruits to make your meals more delicious and nutritious. It’s a smart move to have protein-rich sides in your diet regularly to support your bodybuilding journey and keep things interesting at mealtime. Don’t forget that every meal is a chance to fuel your body, so make sure to add these protein-loaded side dishes into your healthy eating routine.