Some of the Best Plant-Based Recipes

If you’re looking for some delicious ways to add more fruits, veggies, beans, seeds, and nuts to your diet, you’ll love these recipes. From weeknight meals to wholesome snacks (and everything in between), these recipes satisfy any one seeking the healthiest diet of all.

1. Avocado Quinoa Power Salad

When most people think of salad, they think of a meal that’s light, healthy, and, frankly, not very filling. That’s not the case with these plant-based recipes that include avocado, spinach, soybeans/edamame, and a homemade dressing to deliver a midday meal that will keep you going until dinner.


  • In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed.
  • Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
  • Refrigerate the quinoa for 20 minutes.
  • Add the spinach, cucumber, edamame, tomatoes, and avocado to the bowl of quinoa and mix to combine.
  • Add the lemon juice, miso slurry, salt, and pepper, and mix well.
  • Enjoy!

2. Chickpea Sweet Potato Stew

It only takes 30 minutes to cook up this pot of rainy-day goodness — plus, it’s packed with protein. The fiber-rich sweet potatoes will fill you up, and the spinach and chickpeas will keep you full.


  • In a large pot or Dutch oven, sauté onions with a little vegetable stock or water over medium heat. Once the onions soften, cook for 4-5 minutes, or until the they are semi-translucent.
  • Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
  • Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
  • Add the spinach and stir until wilted.
  • Serve immediately.
  • Enjoy!

3. Veggie Fried Rice

This is a plant-based recipe that only takes a few (usually colorful) substitutes to make your favorite dish meat-free. Replacing the meat are peas, carrots, bell pepper, broccoli, and corn — or whatever other veggies you fancy.


  • In a pot, heat a little vegetable stock or water over medium heat and cook carrots, onions, and garlic until onions are translucent.
  • Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
  • Crumble firm pressed tofu and warm in half of the pan. Sprinkle tofu with a little turmeric and kala namak (sulfurized salt) and toss to coat. Toss with the rest of the vegetables and warm through.
  • Add peas, corn, rice, soy sauce, tahini, and pepper. Mix well and let the rice cook until slightly crispy.
  • Enjoy!

4. Vegan Black Bean and Sweet Potato Soup

This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika gives it a deeply savory taste that anyone will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. 


  • Over medium heat. Add the onion, celery, bell pepper and carrot with a little vegetable stock or water to moisten if needed. Cook, stirring occasionally until the vegetables begin to soften, 5 to 7 minutes. Season with a light drizzle of soy sauce and red pepper flakes.
  • Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a little, about 1 minute, then stir into the vegetables. Add 9-12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
  • Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of miso slurry or tahini and rice vinegar.

5. Green Smoothie Bowl

While you may enjoy smoothies for their refreshing, delicious flavors, some days you just might crave more texture and crunch. Transform your favorite smoothie by using less base liquid or adding a thickener like avocado, chia seeds, or even dried dates.


Add the spinach, almond milk, chia seeds, semifrozen banana, and avocado to the pitcher of a blender and blend. Depending on the power of the appliance, you may need to stop and stir the ingredients and then continue blending. Transfer to a bowl, add toppings, and enjoy with a spoon!