30 Spring Dinner Ideas to Refresh Your Weeknight Rotation

This colorful pasta is full of my favorite spring farmers market finds—asparagus, peas, cherry tomatoes, zucchini… It’s one of my go-tos on weeknights in the spring—it comes together in just 30 minutes!

With over 200 5-star reviews, this veggie frittata is one of our most-made recipes every spring. It’s flexible, so feel free to add whatever spring vegetables you love. To name a few, spinach, broccolini, mushrooms, and asparagus are all delicious here.

Crisp radishes and snap peas play off creamy avocado and gooey soba noodles in this 20-minute dinner recipe. Leftovers—if you have any—are great for lunch the next day!

This sheet pan dinner is a HUGE reader favorite! Store-bought gnocchi, cherry tomatoes, broccolini, and chunks of feta all roast on one pan until they’re nicely browned. Bastian wrote, “Delicious and so simple! Definitely adding this to our busy weeknight rotation.”

When it gets warm enough to turn on the grill, these savory, meaty veggie burgers are the first thing I make. They’re one of my favorite make-ahead spring dinner recipes—you can prep the patties ahead and store them in the fridge until you’re ready to cook. They freeze well too.

This 20-minute pasta is bursting with bright, zesty citrus flavor! Serve it with a side of roasted asparagus for a refreshing spring dinner.

Store-bought green curry paste makes this flavorful curry quick and easy to prepare. Serve it with a side of rice and lots of fresh herbs on top.

These crispy homemade falafel balls are packed with parsley and cilantro for fresh flavor. Make them ahead and freeze them for quick weeknight dinners!

On a warm spring night, I love digging into these spring rolls for dinner. They’re filled with gooey noodles, tofu, herbs and crisp veggies, plus mango for sweet pops of flavor. Serve with peanut sauce to take them over the top!

If you end up with hard boiled eggs left over from spring celebrations like Easter and Passover, make this bright and briny egg salad to use them up! I like to add capers to mine for an extra-tangy kick.

Who needs takeout when you can make a quick and easy stir fry at home? This one stars spring veggies like snap peas, scallions, and mushrooms. A 5-minute stir fry sauce fills it with sweet and savory flavor.

This lemony risotto is a celebration of spring produce! Leeks add savory depth, asparagus adds grassiness and crunch, and basil and dill lift and brighten the whole thing up.

This 20-minute noodle bowl is one of our go-to spring dinner ideas. I mix up the creamy peanut sauce while the noodles cook, then pile on carrots, cucumbers, tofu, and lots of herbs before serving.

One of the best things about spring? Salad for dinner is back on the table! This veggie riff on a Niçoise is one of my favorites. Boiled potatoes, hard boiled eggs, and creamy white beans make it a satisfying meal.

I make this creamy green soup on repeat in early spring, when the nights are still chilly enough to make you crave something cozy for dinner. You can make it two ways—add cream for a classic cream of asparagus soup, or skip it for one that’s brighter and fresher.

Joanne wrote, “This really does taste like restaurant food for very little effort. Delicious!” It stars a bright lemon butter sauce, fresh herbs, and roasted artichokes.

No crust=no fuss, meaning that this broccoli and Gruyère quiche is fair game for busy weeknights. I love it with a simple green salad on the side.

Got leftover rice in the fridge? Make this 15-minute recipe to use it up! Scrambled eggs and spring veggies like scallions, carrots, and peas make it a complete meal.

This creamy pasta is secretly dairy-free—I toss it in a light cashew cream sauce for lemony flavor and luxe texture.

Your favorite veggie sushi in rice bowl form! Douse it in spicy mayo to tie the sweet, tangy, and savory components together.

Looking for protein-packed spring dinner ideas? These sesame tofu cutlets are for you! I love to serve them with cilantro lime rice and spring veggies like snap peas and cucumbers.

Step aside, red pizza sauce. I’m topping all my spring pies with basil pesto instead!

Filled with quinoa, colorful vegetables, roasted chickpeas, and pickled onions, this hearty grain bowl is great for weeknights or meal prep lunches. Lena called it “A 10/10 dish.“

An oldie but a goodie, this reader-favorite banh mi is filled with seared tofu, spicy mayo, and sweet and tangy pickled veggies. Prep the pickles on the weekend so that you can easily assemble sandwiches during the week!

We all go nuts for asparagus at this time of year, but I’m just as excited for radishes’ spring debut. This main dish salad features them three ways—raw radishes add crunch, roasted radishes add sweetness, and dollops of radish green pesto take it over the top.

Bookmark this recipe for spring meal prep! Great for lunch or a weeknight dinner, it consists of components like shiitake walnut taco “meat” and a creamy cilantro lime dressing. With them ready to go in the fridge, you can easily toss this one together for a quick, healthy meal.

Fresh dill and lots of lemon make this soup feel light and bright enough for spring. We have tahini and blended chickpeas to thank for its creamy texture—there’s no actual cream here.

Top these zesty veggie enchiladas with my homemade green enchilada sauce, or use store-bought tomatillo salsa for a weeknight shortcut.

This Korean-inspired rice bowl is topped with a sunny side up egg and colorful vegetables. Serve it with spicy gochujang sauce for a spring dinner that’s just as satisfying as it is fresh.

This recipe is one of my favorite family-friendly spring dinner ideas, because everyone can customize their own tostadas. I load mine up with pickled serrano peppers and avocado, while our kiddo sticks to beans and cheese.