I love that the internet is all about plant-based recipes right now. I’ve been seeing so many green smoothies, salads, and just generally produce-heavy meals—it makes my heart (and my stomach) very happy. With that in mind, I thought now would be a good time to share a few of my favorite wholesome green recipes too! These recipes are all really simple and approachable so you can get in some greens, even on the busiest of days.
Pictured above: Tempeh Thai Lettuce Wraps with Peanut Sauce
These easy vegan Thai lettuce wraps have a protein-packed tempeh and mushroom filling, lots of bright, crunchy toppings, and a simple peanut sauce that’s so delicious, you will want to lick the blender.
Mighty Green Smoothie
Just 6 ingredients, blend, and sip! This green smoothie is packed with nutritious vegetables and fruits, ultra hydrating, and super refreshing. The texture is somewhere between a juice and a smoothie, but with all of the good-for-you fiber.
5-Minute Pesto Guacamole
Two of your favorite things combined for one epically awesome dip, sandwich spread, or creamy pasta sauce! This raw vegan pesto guacamole is just 7 ingredients, super healthy, and extra delicious.
Winter Brown Rice & Kale Salad
This winter kale salad takes under 20 minutes start to finish and holds up really well for next-day lunches. It’s easy, wholesome, and satisfying! We’ve been enjoying different versions of it on repeat for the last couple of months.
Chickpea Scramble with Sweet Potato Salsa & Garlicky Kale
An easy chickpea scramble served over a giant plate of extra garlicky kale—just the way I like it. It only takes half an hour to throw together, including time to wash the dishes. Aaron always proclaims this dish restaurant-quality, so I think if you’d like to branch out from tofu scrambles, this recipe is an excellent place to start!
Delicata Squash, Quinoa & Kale Salad
Delicata squash is my favorite squash to prepare because it has a thin, edible skin that doesn’t require peeling, and it’s easy to chop. In this cool-weather salad, kale and quinoa are topped with roasted delicata and a creamy lemon-tahini dressing. It’s hearty and comforting while still being light and energizing. Don’t despair if you can’t find delicata squash; feel free to substitute your favorite squash in its place.
Arugula, Almond & Farro Salad
For this salad I’m checking all of the texture and flavor boxes: chewy farro, sweet (and brilliantly red) strawberries, tart dried cherries, crunchy toasted almonds, peppery arugula, and fresh basil leaves. It’s paired with a quick and easy dressing, but I think you’ll find that the dressing really does take the salad to another level.