31 Easy Plant-Based Recipes

These easy plant-based recipes will satisfy any craving! They include vibrant grain bowls, hearty veggie burgers, noodles, sushi, and more.

easy plant based recipes

I’m popping in today to highlight some of my favorite plant-based recipes! If you saw my post over the weekend, you know that I get tons of questions about plant-based eating at this time of year. It makes sense – in the last few years, plant-based diets have gotten a lot of press. They’re said to be better for your health and better for the planet. What’s not to love?

Well, many people don’t know where to start. Sure, they know that they should eat whole grains, veggies, fruits, and legumes. But while these components are nutritious, they don’t add up to delicious, satisfying meals on their own.

That’s where these plant-based recipes come in! They take the building blocks of a plant-based diet – the aforementioned veggies, grains, etc. – and transform them into dishes that are exciting, filling, and fun to eat. Below, you’ll find vibrant grain bowls, hearty veggie burgers, tasty sandwiches, noodles, sushi, and more. Whether you’re a longtime vegan or experimenting with plant-based recipes for the first time, you’re sure to find something you love!

Bowl Plant-Based Recipes

These colorful bowls check all the plant-based boxes! They’ve got protein, they’ve got whole grains, they’ve got veggies. Best of all, they taste fantastic.

buddha bowl

Best Buddha Bowl
Cozy roasted sweet potatoes, chickpeas, and brown rice make this bowl hearty and satisfying. I round it out with massaged kale, radishes, carrots, and cabbage, but all sorts of veggies would work here. Experiment with roasted cauliflower, broccoli, or butternut squash!

Kimchi tempeh bowl - plant-based dinner recipes

Kimchi Brown Rice Bliss Bowls
I could eat this healthy vegan bowl every night of the week! Savory grilled tempeh, kimchi, and peanut sauce pack it with bold flavor.

Adzuki beans brown rice bowl

Adzuki Bean Bowls
No adzuki beans? No problem. This refreshing grain bowl is great with black beans too!

Roasted veggie grain bowl - easy plant based recipes

Roasted Veggie Grain Bowl
There’s a lot to love about this bountiful bowl – roasted veggies, hearty quinoa, and pepitas for crunch. But the best part is the sauce. It’s a super-green, super-yummy kale pesto that you’re going to want to drizzle on everything.

Cauliflower Rice Kimchi Bowls

Cauliflower Rice Kimchi Bowls
Cauliflower rice acts as the base of this grain-free grain bowl. I love to make this recipe when I’m craving a healthy reset. It’s light and fresh, but baked tofu, shiitake mushrooms, and a coconut-ginger-lime sauce make it flavorful and satisfying.

Plant-based grain bowl recipe

Macro Veggie Bowl
When we lived in Austin, I loved eating at a macrobiotic restaurant called Casa de Luz. This recipe is my at-home version of one of their dynamic bowls, complete with steamed veggies, brown rice, sauerkraut, mung beans, and a sunny turmeric-tahini sauce.

Plant-Based Recipes for Burgers and Sandwiches

You don’t need meat to make a hearty burger or a substantial sandwich! These plant-based recipes for burgers and sandwiches are fun, delicious main dishes for dinner or lunch.

Best Veggie Burger

Best Veggie Burger
When I say best, I mean it. This plant-based burger is hearty, savory, smoky, and satisfying. Oh, and it’s grill-able too!

Grilled Portobello Mushroom Burger

Portobello Mushroom Burger
Plant-based recipes don’t get easier than this. Douse portobello mushroom caps in balsamic and tamari, and grill them until they’re juicy and charred. Then, pile them into hamburger buns with all the fixings, and eat!

Falafel - plant based dinner recipes

Crispy Baked Falafel
Take one bite of this crispy baked falafel, and you’ll immediately go back for another. Decked out with pickled onions, tahini sauce, fresh herbs, and veggies, it’s an unbeatable plant-based meal.

Chickpea Salad Sandwich

Chickpea Salad Sandwich
Tahini adds richness to this mayo-free chickpea salad. I like to stuff it into sandwiches with olives for briny flavor and blanched green beans for crunch.

Plant based BLT recipe

Crispy Shiitake BLT, page 171 of The Love & Lemons Cookbook
Crispy shiitake bacon replaces the meat in this plant-based riff on a BLT. Serve it on toasted whole grain bread with a big slather of vegan mayo.

Veggie-Centric Plant-Based Dinner Recipes

But…aren’t plant-based recipes always “veggie-centric?” Ok, yes. But in this category, plants are really at the center of the plate. Slabs of cauliflower become hearty “steaks.” Roasted spaghetti squash replaces pasta. Baked sweet potato transforms into a creamy sauce. Seriously, what can’t vegetables do?

Cauliflower Steak

Cauliflower Steaks with Lemon Salsa Verde, page 145 of Love & Lemons Every Day
I use cauliflower 2 ways in this elegant entree. First, I roast the “steaks.” Then, I blend more cauliflower into a luscious, lemony sauce. Assemble plates with a swoosh of the sauce and a “steak,” and sprinkle bright, briny salsa verde on top!

stuffed acorn squash recipe

Stuffed Acorn Squash
A tempeh and mushroom filling makes this stuffed acorn squash a satisfying main dish. Don’t skip the pomegranate arils on top – they offer a sweet, bursty contrast to the savory filling.

Twice Baked Sweet Potatoes - easy plant based recipes

Twice Baked Sweet Potatoes
How do you make a puffy baked sweet potato even more delicious? Top it with a bright broccoli salad and a to-die-for sauce! Seriously, you’re going to love the sauce here. It’s a creamy, cozy blend of baked sweet potato flesh, cashews, and rosemary. Yum!

Stuffed Poblano Peppers - plant based dinner recipes

Stuffed Poblano Peppers
Tomatillo salsa adds zesty flavor to these super-veggie stuffed peppers. Cauliflower, bell pepper, and spinach round out the rice and bean filling.

Mediterranean stuffed eggplant

Mediterranean Stuffed Eggplant, page 179 of Love & Lemons Every Day
I tested this recipe two ways: grilled and baked. I loved the two versions so much that I included them both in the book. Save the grilled version for the summer, and make the baked one when it’s cold out!

Spaghetti Squash with Chickpeas and Kale - plant based dinner recipes

Spaghetti Squash with Chickpeas and Kale
Sun-dried tomatoes and fresh rosemary add depth to this comforting plant-based recipe. I posted it over 6 years ago, but it’s still one of our most popular recipes. Trust me, you don’t want to miss it!

Noodles and Sushi

I’m obsessed with these plant-based recipes for noodles and sushi, and I think you will be too! Punchy, flavorful sauces make all these dishes satisfying and fun to eat.

Sesame soba noodles

Sesame Soba Noodles
These yummy noodles are one of my favorite plant-based recipes! Feel free to vary the veggies with the seasons. I love snap peas and radishes in the spring, but cucumber, carrots, shaved cabbage, and sautéed mushrooms are great here too.

Plant-based sushi Recipe

Maki Sushi
Roasted shiitake mushrooms add rich flavor to these veggie sushi rolls. They’re fantastic on their own, but they’re even better with carrot-ginger sauce for dipping!

radish noodle bowl

Radish “Noodles” with Cashew-Coconut Sauce, page 161 of Love & Lemons Every Day
Spiralized daikon radishes act as the “noodles” in this veggie-forward bowl. Can’t find multicolored daikon? Don’t worry about it. Use zucchini noodles instead!

peanut noodle bowl

Peanut Noodle Kale Bowls, page 147 of The Love & Lemons Cookbook
Need dinner on the table in under 30 minutes? Make these peanut noodles! If you’re gluten-free, you can still enjoy them. 100% buckwheat soba noodles and brown rice pasta both work perfectly here.

Substantial Salads

Say goodbye to sad salads forever! These bountiful salads are flavorful and filling enough to be meals on their own.

Radish salad - easy plant based recipes

Radish Salad
The next time you get a bunch of radishes with lush greens, don’t toss those tops! Instead, blend them into a lemony pesto, and dollop it over this roasted and raw radish salad.

Rainbow Kale Salad with Carrot Ginger Dressing

Kale Salad with Carrot Ginger Dressing
This energizing salad is one of my go-to plant-based meals. Creamy avocado plays off toasted seeds and crispy roasted chickpeas, dried cranberries add a touch of sweetness, and a brilliant carrot-ginger dressing ties it all together.

Roasted Cauliflower Salad

Roasted Cauliflower Salad
Thanks to French green lentils, briny olives, bright pickled onions, and dried fruit, this salad is bursting with enticing textures and flavors. I love to make it for lunch, but it’s a show-stopping dinner side dish, too!

Plant Based Taco Salad Recipe

Healthy Taco Salad
You won’t find any meat or cheese in this plant-based taco salad, but don’t worry – you won’t miss them one bit! Crispy tortilla strips, shiitake-walnut taco “meat,” and a creamy cilantro lime dressing make it an irresistible weeknight meal.

Hearty Soups and Stews

I saved the best for last! Hearty soups and stews might be my favorite category of plant-based recipes. They’re easy to make without animal products, and they’re soothing and nourishing. You’ll have them on repeat throughout the fall and winter!

Vegan butternut squash soup

Butternut Squash Soup
Fresh sage and rosemary add rich autumnal flavor to this vegan butternut squash soup. On cold nights, there’s nothing I crave more.

vegan broccoli soup

Vegan Broccoli Soup
My dairy-free riff on classic broccoli cheese soup! Its thick, creamy texture comes from blended potato, carrots, and cashews, and fresh dill, apple cider vinegar, and nutritional yeast create its savory, cheesy flavor.

Curry Lentil Soup - easy plant based recipes

Curry Lentil Soup
This curried lentil soup is one of our weeknight favorites! It’s made with simple ingredients, and it’s easy to make, but it’s still richly flavorful.

Vegetable Curry Recipe

Easy Coconut Curry
Served over rice, this comforting curry is a filling, flavorful, and surprisingly quick meal. It’s everything I want on a weeknight!

Vegetarian Chili Recipe - plant based diet recipes

Easy Vegetarian Chili
How could I make a list of plant-based recipes without including veggie chili?! Top this smoky, spicy stew with creamy avocado and pickled onions for pop.

Vegan tomato basil soup

Tomato Basil Soup
Roasted tomatoes infuse this warming soup with rich, savory flavor. Serve it with toasted baguette, or top it with homemade croutons for crunch!

Cream of Mushroom Soup - easy plant based recipes

Cream of Mushroom Soup
This creamy soup tastes decadent, but it’s secretly healthy. Blended cauliflower – not nuts or dairy – creates its luscious texture.

More Favorite Plant-Based Recipes

Love what you’re seeing here? You’ll find even more plant-based recipes in these posts:

plant based recipes

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Plant Based Recipes: Buddha Bowls

rate this recipe:
5 from 13 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves 4
These buddha bowls are one of our favorite plant based recipes!


  • 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
  • Lemon wedge, for squeezing
  • 8 kale leaves, chopped
  • 2 cups cooked brown rice or quinoa
  • 1 cup cooked chickpeas or cooked lentils
  • ¾ cup sauerkraut or other fermented veggie
  • 2 tablespoons sesame seeds or hemp seeds
  • Microgreens, optional
  • Turmeric Tahini Sauce, for serving


  • 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.


5 from 13 votes (7 ratings without comment)

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Rate this recipe (after making it)

  1. Liz

    Hi before I start printing all these gorgeous recipes are they all in your cookbooks ?
    (Plan on buying both cookbooks)
    Thank you for always sharing such beautiful food with us.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Liz, thanks for your sweet comment! Generally, we publish different recipes in the cookbooks than we do on the blog, so most of the recipes in this roundup are only online. I hope you love the recipes and the books!

  2. Felix

    5 stars
    So great. Thank you.

  3. Steven

    Dear Love and Lemons,
    I really appreciate receiving your recipes, but I am always frustrated by the difficulty I have navigating your site.
    You allow me to jump to the first recipe, read it and print it. Then I am in trouble and never have the patience to get to your list of recipes and to fnd another one.
    Sorry to complain, but I always feel frustrated by not being able to take advantage of such a rich resource.

    • Jeanine Donofrio

      Hi Steven, you can click “Recipes” at the top of the page and it’ll take you to a page with every recipe to browse through. Hope that helps!

  4. Disha Sharma

    5 stars
    Hi Love and lemons. Your recipes for various types of cakes are really good. I am a blogger too and eager to write about recipes for plant based and vegan dishes . And I don’t even know cooking. So, can I take your content and rephrase it for my blog? I will also mention your website in the credits. Please reply.

  5. Steve

    5 stars
    Sounds delicous but using oil is not really plant based eating. It’s processed 100% fat. I roast sweet potates frequently and don’t use any oil on them.

  6. Shu

    5 stars
    Love this recipe round-up. Lots of great ideas!
    Thank you so much!

  7. Greg

    5 stars
    Hey Guys. This was super good as listed but we added about two splashes of teriyaki sauce. It was double super good.

  8. Di, a Buddhist

    Just curious why these are called Buddha bowls?

  9. hannah lee

    5 stars
    Great article! Thank you.

  10. Veenas

    Photos are Awesome !!! Thank You For Sharing this Wonderful and Healthy Recipe !!! This Recipe is Look So Fresh, Healthy and Delicious to Prepare. Nice Blog to Follow while Preparing Recipes. I’ll Definitely Try it.

  11. Sabrina from newkitchenlife.com

    always love sweet potatoes so had me there, but really appreciate all of these creatively paired plant dishes, legumes ones too!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.