Six quick and easy college dorm recipes

Eating healthy in college can be an achievement in itself. Whether it’s a late-night study session, early morning workout or a job, it can be difficult to eat healthy all the time.

If you find yourself not making it to the dining hall in time, here’s some quick and easy recipes for those living the dorm life.

5-Minute Vegetarian Burrito Bowl


  • 1 cup cooked brown rice (I used Trader Joe's frozen pre-cooked brown rice)

  • 1/2 cup black beans, drained and rinsed

  • 2-3 tablespoons salsa, or to taste

  • 1 tablespoon plain Greek yogurt

  • 1 tablespoon shredded cheddar or Mexican-blend cheese


  • Diced avocado, diced tomato, guacamole, pico de gallo


  • Prepare brown rice according to package instructions.

  • In a microwave-safe bowl, combine rice, black beans, salsa, plain Greek yogurt, and shredded cheese. Microwave on high for 30-60 seconds, or until heated through.

  • Top with diced avocado, diced tomato, guacamole, pico de gallo, or other desired toppings.

Stuffed Sweet Potatoes

Southwestern Stuffed sweet potatoes are full of beans, corn, and spices. A dash of lime and cilantro and you have one kicked up healthy meal. These bad boys only have 230 calories for a WHOLE (2 halves) potato.


  • 4 sweet potatoes about 5 inches long

  • 1 tsp oil

  • 1/2 cup onion chopped

  • 3/4 cups black beans

  • 3/4 cups frozen corn

  • 1 cup cherry tomatoes cut in half

  • 1 tsp cumin

  • 1 tsp chili powder

  • 2 TBS chopped cilantro plus more for garnish

  • 1 lime juiced

  • 4 TBS Mexican blend shredded cheese 2%

  • 4 TBS Greek yogurt for garnish if desired


  1. Clean all potatoes, and poke holes throughout with a fork. Place potatoes in microwave safe dish, and cook on HIGH for 8-10 minutes, or until tender. Remove and set aside.

  2. While the potatoes are cooking, add oil to a skillet, and add onion; sauté for 3-4 minutes. Add cumin and chili pepper; stir. Add beans, corn, and tomatoes and sauté for 2 minutes. Add lime and cilantro; stir and cook for 1 minutes. Remove from skillet and set aside.

  3. Working one potato at a time, cut potato in half lengthwise, and scoop out a bit of the filling (save to eat later!), making a little opening for the filling. Add about 1/4 cup of filling into each potato. Add 1/2 TBS cheese on top of each, then 1/2 TBS Greek yogurt, and additional cilantro if desired. Repeat for all potatoes.

Mediterranean Tuna Salad

  • 1 in can Wild Selections solid white albacore tuna water drained

  • 2 Tablespoons capers

  • 8 Kalamata olives sliced

  • 1/4 cup diced roasted red peppers

  • 1 Tablespoon lemon juice

  • 2 Tablespoons olive oil

  • 1 Tablespoon chopped fresh flat-leaf parsley optional

  • salt* and pepper to taste *I did not need any salt since the olives and capers had enough them to flavor the whole dish


  • Add all ingredients to a mixing bowl and use a fork to flake apart the tuna and mix together.

  • Serve immediately or refrigerate leftovers.

Two-Minute Scrambled Eggs


  • Eggs

  • 2 tablespoons milk(By the way, the milk is totally optional; if you don’t have any, just beat your eggs extra-well.)

  • 2 tablespoons shredded cheese: 50 cents

  • Seasoning to taste as long as you don’t get fresh herbs.

Avocado Toast!

  • 1 slice bread

  • 1/2 avocado:

Then, you’ve got your topping options: You might add an egg , some shredded cheese, some salsa the base recipe is less than a dollar, so feel free to go nuts on your toppings. Fresh veggies! BACON!

Loaded Baked Potato

No recipe needed for this college classic. Just microwave your potato.

  • Large russet potato

  • 1/2 tablespoon olive oil

  • 1 tablespoon butter

  • 3 tablespoons shredded cheese of choice

  • 1 tablespoon sour cream 7 cents

  • sea salt

  • pepper

You can add any toppings you like

- Compiled by Staff Writer Shane Walsh from

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