Introduction
Spring vegetarian cooking can be fresh and filling at the same time. These recipes use grains, beans, vegetables, and simple cooking methods to create meals that keep you satisfied. They work well for weeknights, meal prep, or sharing with friends.
1. Roasted Vegetable Quinoa Bowl
A balanced bowl with protein-rich quinoa and hearty vegetables.
Ingredients
- 1 cup cooked quinoa
- 1 cup broccoli florets
- 1 carrot, sliced
- ½ cup canned chickpeas
- 2 tbsp olive oil
- ¼ tsp salt
Instructions
- Preheat oven to 200°C.
- Toss vegetables and chickpeas with oil and salt.
- Roast 25 minutes, stirring once.
- Serve over quinoa.
How to Serve It
Add a spoon of yogurt or tahini on top.
2. Lentil & Spinach Skillet
Quick-cooking lentils make this filling and simple.
Ingredients
- 1½ cups cooked lentils
- 2 cups spinach
- 1 tbsp olive oil
Instructions
- Heat oil over medium heat.
- Add lentils and warm 3 minutes.
- Stir in spinach until wilted.
3. Spring Vegetable Pasta
Comforting pasta with fresh vegetables.
Ingredients
- 200 g dry pasta
- ½ cup peas
- 1 cup asparagus, chopped
- 2 tbsp olive oil
Instructions
- Boil pasta; add peas and asparagus in last 2 minutes.
- Drain and toss with olive oil.
4. Chickpea & Potato Curry
Hearty and great for leftovers.
Ingredients
- 1 cup cooked chickpeas
- 1 large potato, cubed
- 1 cup canned tomatoes
- 1 tbsp oil
Instructions
- Simmer all ingredients 25 minutes.
- Stir occasionally until potatoes are tender.
5. Baked Sweet Potato & Black Bean Plate
Sweet and savory with lots of substance.
Ingredients
- 2 sweet potatoes
- 1 cup cooked black beans
- 1 tbsp olive oil
Instructions
- Bake sweet potatoes at 200°C for 40 minutes.
- Warm beans and serve together.
6. Mushroom & Barley Stew
Chewy grains make it extra filling.
Ingredients
- 1 cup cooked barley
- 1½ cups mushrooms, sliced
- 2 cups vegetable broth
Instructions
- Simmer all ingredients 30 minutes.
7. Spring Veggie Fried Rice
Great use for leftover rice.
Ingredients
- 2 cups cooked rice
- 1 cup mixed vegetables
- 1 tbsp oil
Instructions
- Stir-fry everything 5 minutes over medium heat.
8. Roasted Cauliflower & Tahini Bowl
Nutty flavor with a filling base.
Ingredients
- 1 head cauliflower
- 2 tbsp tahini
- 1 tbsp olive oil
Instructions
- Roast cauliflower at 220°C for 25 minutes.
- Drizzle with tahini.
9. Lentil Stuffed Peppers
A full meal in one dish.
Ingredients
- 3 bell peppers
- 1 cup cooked lentils
- ½ cup cooked rice
Instructions
- Bake filled peppers at 190°C for 30 minutes.
10. Creamy Spring Risotto
Comforting and rich without meat.
Ingredients
- 1 cup arborio rice
- 3 cups vegetable broth
- ½ cup peas
Instructions
- Simmer rice with broth, stirring often, 20 minutes.
- Add peas in final 5 minutes.
11. Roasted Veggie & Hummus Wraps
Portable and filling.
Ingredients
- 2 wraps
- 1½ cups roasted vegetables
- ¼ cup hummus
Instructions
- Roast vegetables at 200°C for 25 minutes.
- Spread hummus and fill wraps.
12. Baked Zucchini & Cheese Casserole
Comfort food for spring.
Ingredients
- 2 zucchini, sliced
- ½ cup shredded cheese
- 1 tbsp olive oil
Instructions
- Bake at 190°C for 30 minutes.
13. Chickpea Spinach Tomato Stew
Simple pantry cooking.
Ingredients
- 1 cup chickpeas
- 1 cup canned tomatoes
- 1 cup spinach
Instructions
- Simmer tomatoes and chickpeas 15 minutes.
- Add spinach and cook 2 minutes.
14. Spring Veggie Couscous
Light but satisfying.
Ingredients
- 1 cup cooked couscous
- 1 cup vegetables
- 1 tbsp olive oil
Instructions
- Toss all ingredients together.
15. Baked Halloumi & Vegetables
Salty cheese adds substance.
Ingredients
- 200 g halloumi
- 1 cup vegetables
- 1 tbsp olive oil
Instructions
- Bake at 200°C for 20 minutes.
16. Bean & Vegetable Chili
Great for batch cooking.
Ingredients
- 1½ cups mixed beans
- 1 cup canned tomatoes
- 1 cup vegetables
Instructions
- Simmer all ingredients 30 minutes.
17. Spinach & Ricotta Stuffed Shells
Pasta dish that keeps you full.
Ingredients
- 12 pasta shells
- ½ cup ricotta
- 1 cup spinach
Instructions
- Bake at 190°C for 25 minutes.
18. Roasted Chickpea Grain Salad
Crunchy and hearty.
Ingredients
- 1 cup cooked grains
- 1 cup chickpeas
- 1 tbsp olive oil
Instructions
- Roast chickpeas at 200°C for 25 minutes.
- Toss with grains.
19. Spring Veggie Pot Pie
Comforting and filling.
Ingredients
- 2 cups mixed vegetables
- 1 pie crust
- 1 cup vegetable broth
Instructions
- Bake at 190°C for 35 minutes.
20. Mushroom & Cheese Quesadillas
Quick and satisfying.
Ingredients
- 2 tortillas
- 1 cup mushrooms
- ½ cup shredded cheese
Instructions
- Cook quesadillas in pan 3 minutes per side.
21. Lentil & Veggie Shepherd’s Pie
Classic comfort with plants.
Ingredients
- 1½ cups lentils
- 2 cups mashed potatoes
Instructions
- Bake at 200°C for 30 minutes.
22. Spring Vegetable Lasagna
Filling and great for sharing.
Ingredients
- 6 lasagna sheets
- 2 cups vegetables
- 1 cup sauce
Instructions
- Bake at 190°C for 40 minutes.
23. Baked Falafel Tray
Protein-rich and satisfying.
Ingredients
- 1½ cups chickpea mixture
- 1 tbsp olive oil
Instructions
- Bake at 220°C for 20 minutes.
24. Veggie & Bean Burrito Bowl
Easy to customize.
Ingredients
- 1 cup cooked rice
- 1 cup beans
- 1 cup vegetables
Instructions
- Warm beans and vegetables.
- Assemble bowl.
25. Creamy Polenta with Roasted Veg
Smooth base with hearty topping.
Ingredients
- 1 cup cooked polenta
- 1½ cups roasted vegetables
Instructions
- Roast vegetables at 200°C for 25 minutes.
- Serve over polenta.
26. Spring Veggie Frittata
Great for any meal.
Ingredients
- 6 eggs
- 1½ cups vegetables
- ¼ cup milk
Instructions
- Bake at 180°C for 25 minutes.
27. Peanut Noodle Veggie Bowl
Filling noodles with bold flavor.
Ingredients
- 200 g noodles
- 1 cup vegetables
- 2 tbsp peanut butter
Instructions
- Boil noodles 5 minutes.
- Toss with vegetables and peanut butter.
28. Roasted Vegetable & White Bean Bake
Simple ingredients that satisfy.
Ingredients
- 1½ cups white beans
- 2 cups vegetables
- 1 tbsp olive oil
Instructions
- Bake at 200°C for 30 minutes.
Conclusion
These spring vegetarian recipes bring comfort, color, and real substance to your meals. Save a few favorites, try something new this week, and share them with anyone who enjoys plant-based food that truly satisfies.
