spring meals vegetarian

Welcome to this collection of spring vegetarian recipes! As the weather begins to warm up, it’s time to rejuvenate our bodies with fresh, nutritious dishes that celebrate the season. We’ve compiled a list of some of our favorite recipes that are perfect for any springtime occasion. From vibrant veggie bowls to hearty one-pot meals, there’s something for every palate. So join us on this culinary journey and get ready to indulge in some delicious, plant-based food.

Spring Veg Bowl

Ingredients:

• 1 cup quinoa, rinsed well
• 2 cups vegetable broth
• 1 large sweet potato, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 large avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp harissa paste
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425F.
2. In a medium saucepan, bring quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, about 15 minutes. Remove from heat and let sit for 5 minutes.
3. In a large bowl, toss sweet potatoes with olive oil, harissa paste, salt, and pepper. Spread on a baking sheet and roast until tender, about 25 minutes.
4. To assemble bowls, divide quinoa, sweet potatoes, black beans, avocado, tomatoes, and cilantro evenly among four bowls. Serve immediately.

Spring Vegetable Grain Bowl

Ingredients:

• 1/2 cup farro, rinsed well
• 1 cup vegetable broth
• 1 small head broccoli, cut into florets
• 1/2 red onion, thinly sliced
• 1 large carrot, peeled and shredded
• 1/4 cup chopped almonds
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400F.
2. In a medium saucepan, bring farro and vegetable broth to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, about 30 minutes. Remove from heat and let sit for 5 minutes.
3. In a large bowl, toss broccoli and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast until tender, about 20 minutes.
4. In a small bowl, whisk together honey and Dijon mustard.
5. To assemble bowls, divide farro, roasted broccoli and onion, shredded carrot, almonds, and feta cheese evenly among four bowls. Drizzle with honey-Dijon dressing and serve immediately.

Spring Asparagus Risotto

Ingredients:

• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1 sweet onion, chopped
• 3 cloves garlic, minced
• 1 cup arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1 cup frozen peas, thawed
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and pepper, to taste

Instructions:

1. In a large skillet over medium heat, saute asparagus, onion, and garlic in olive oil until tender, about 8 minutes. Remove from pan and set aside.
2. In the same pan, melt butter and add arborio rice. Cook for 2-3 minutes, stirring constantly, until lightly toasted.
3. Add white wine and stir until completely absorbed. Add vegetable broth, 1/2 cup at a time, stirring constantly and waiting until each addition is absorbed before adding more.
4. After about 20 minutes, rice should be cooked al dente and creamy. Stir in asparagus mixture, peas, parsley, and Parmesan cheese (if using). Season with salt and pepper to taste.
5. Serve immediately.

Spring Green Minestrone Soup

Ingredients:

• 1 tbsp olive oil
• 1 large sweet onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1 can cannellini beans, drained and rinsed
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1 cup shelled fresh or frozen peas
• 1 cup baby spinach, chopped
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese (optional)
• 1 lemon, juiced
• Salt and pepper, to taste

Instructions:

1. In a large pot over medium heat, saute onion and garlic in olive oil until tender, about 8 minutes.
2. Add vegetable broth, cannellini beans, asparagus, and peas. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes.
3. Stir in spinach, basil, Parmesan cheese (if using), and lemon juice. Season with salt and pepper to taste.
4. Serve immediately.

Spring Vegetable Frittata

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1/2 red onion, thinly sliced
• 1 small zucchini, sliced into rounds
• 1 small yellow squash, sliced into rounds
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375F.
2. In a large bowl, whisk together eggs, milk, and salt and pepper to taste. Set aside.
3. In a large skillet over medium heat, saute onion, zucchini, yellow squash, and red bell pepper in olive oil until tender, about 8 minutes.
4. Spread vegetable mixture evenly in the skillet, then pour egg mixture over the top. Sprinkle with Parmesan cheese and parsley.
5. Bake in preheated oven until frittata is puffed and golden brown, about 20 minutes.
6. Let cool for a few minutes, then slice and serve.

Spring Chickpea Salad

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 small cucumber, diced
• 1 small red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 2 tbsp honey
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, red onion, feta cheese, and parsley.
2. In a small bowl, whisk together olive oil, honey, lemon juice, salt, and pepper.
3. Pour dressing over salad and toss until evenly coated.
4. Serve immediately, or refrigerate until ready to eat.

Spring Ratatouille

Ingredients:

• 1 small eggplant, diced
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375F.
2. In a large bowl, combine eggplant, zucchini, yellow squash, red bell pepper, red onion, and garlic. Toss with olive oil, thyme, salt, and pepper.
3. Spread vegetable mixture evenly in a large baking dish. Pour diced tomatoes over the top.
4. Bake in preheated oven for 45-50 minutes, stirring occasionally, until vegetables are tender.
5. Sprinkle with parsley and serve immediately.

Spring Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushroom caps, stemmed and gilled
• 1 small sweet onion, chopped
• 3 cloves garlic, minced
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375F.
2. In a large skillet over medium heat, saute onion and garlic in olive oil until tender, about 8 minutes.
3. Add quinoa, cherry tomatoes, parsley, feta cheese, balsamic vinegar, salt, and pepper to the skillet. Stir until well combined.
4. Arrange mushroom caps on a baking sheet. Divide quinoa mixture evenly among the caps.
5. Bake in preheated oven for 20-25 minutes, until mushrooms are tender and filling is heated through.
6. Serve immediately.

We hope you enjoy these spring vegetarian recipes as much as we do! They’re a great way to add some variety to your diet and celebrate the flavors of the season. Whether you’re vegan or just looking to eat more plant-based, there’s something for everyone on this list. So get cooking and enjoy!

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