These 31 easy plant-based recipes are a celebration of vibrant flavors and wholesome ingredients, ready in just 35 minutes. From creamy avocado spreads to zesty roasted veggies, each dish bursts with bold textures and satisfying tastes that will delight your palate. Perfect for busy weeknights or lazy weekends, they’re designed to nourish your body and excite your senses without hours in the kitchen.
With a quick 15-minute prep and 20-minute cook time, these recipes are as effortless as they are delicious. Think crispy chickpea tacos, silky smooth soups, and hearty grain bowls that feel indulgent yet light. Whether you’re a seasoned plant-based eater or just curious, these dishes promise to bring joy to your table with every bite.
Fresh & Flavorful Ingredients
- 1 large sweet potato, cubed
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- 1 watermelon radish (or 2 red radishes), thinly sliced
- 2 medium carrots, peeled into ribbons
- 1 cup shredded red cabbage
- Lemon wedge, for squeezing
- 8 kale leaves, chopped
- 2 cups cooked brown rice or quinoa (your choice!)
- 1 cup cooked chickpeas or lentils (swap as preferred)
- ¾ cup sauerkraut (or other fermented veggie)
- 2 tablespoons sesame seeds or hemp seeds
- Microgreens, optional for garnish
- Turmeric Tahini Sauce, for serving
Simple Step-by-Step Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Toss the sweet potatoes with olive oil, salt, and pepper, then spread them evenly on the baking sheet. Roast for 20 minutes, or until golden brown and tender.
- Prepare the veggies: Thinly slice the radish (use a mandoline for even slices) and peel the carrots into ribbons. Toss the radish, carrots, and shredded cabbage with a squeeze of lemon. Set aside.
- Massage the kale: Place the kale in a large bowl, add a squeeze of lemon and a pinch of salt. Use your hands to massage the leaves until they soften and reduce in volume by about half.
- Assemble the bowls: Divide the cooked rice or quinoa among serving bowls. Top with roasted sweet potatoes, chickpeas or lentils, massaged kale, carrot ribbons, radish slices, cabbage, sauerkraut, sesame seeds, and microgreens (if using).
- Season and serve: Sprinkle with salt and pepper to taste and drizzle with Turmeric Tahini Sauce. Enjoy immediately!
Customize Your Bowl with Sauce and Topping Ideas
While the Turmeric Tahini Sauce is a star, feel free to mix it up! Try a zesty lemon-garlic dressing or a creamy avocado-cilantro sauce. For toppings, add crunch with roasted nuts, or a sprinkle of nutritional yeast for a cheesy flavor. Don’t forget a drizzle of hot sauce if you like a little kick!
Quick Storage and Reheating Tips
Store components separately in airtight containers for up to 3 days. To reheat, warm the sweet potatoes and rice in the microwave or oven, and keep the fresh veggies and kale chilled for maximum crunch. The Turmeric Tahini Sauce can be stored in the fridge for up to a week—just give it a good stir before using.
Time-Saving Hacks for Busy Days
Save time by prepping ingredients ahead! Roast a batch of sweet potatoes and cook a big pot of brown rice or quinoa at the start of the week. Use pre-shredded cabbage and pre-washed kale to cut down on prep. A mandoline slicer makes quick work of radishes and carrots, too!
Recipe Variations to Keep It Fresh
Swap out sweet potatoes for roasted butternut squash or beets. Replace chickpeas with black beans or edamame for a protein twist. If you’re out of kale, try spinach or arugula. For a grain-free option, use cauliflower rice instead of brown rice or quinoa.
Essential Equipment for Effortless Prep
A mandoline slicer is a game-changer for thin, even radish slices. A vegetable peeler makes quick work of carrot ribbons, and a large baking sheet ensures even roasting for the sweet potatoes. Don’t forget a sturdy mixing bowl for massaging the kale!
31 Easy Plant-Based Recipes
Ingredients
- 1 large sweet potato, cubed
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- 1 watermelon radish, or 2 red radishes
- 2 medium carrots
- 1 cup shredded red cabbage
- 1 Lemon wedge, for squeezing
- 8 kale leaves, chopped
- 2 cups cooked brown rice or quinoa
- 1 cup cooked chickpeas or cooked lentils
- 3/4 cup sauerkraut or other fermented veggie
- 2 tablespoons sesame seeds or hemp seeds
- Microgreens, optional
- Turmeric Tahini Sauce, for serving
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
- Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
- Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.
- Place the kale leaves in a large bowl and toss with a squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
- Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.