You’ve decided to give plant based eating a shot but don’t know where to start. Not to worry, we’ve got you covered. Making healthy, meatless meals at home doesn’t have to be complicated or time-consuming. In fact, we’ve rounded up 12 easy healthy plant based dinners you can whip up in no time using the best simple ingredients you likely already have in your kitchen.
From hearty pasta dishes and tacos to flavorful curries and stir fries, there’s something for everyone. Best of all, each recipe comes together in 30 minutes or less so you can spend less time cooking and more time enjoying your delicious meal. Ready to get cooking? Grab your ingredients and let’s get started. With recipes this easy and satisfying, you’ll be meat-free in no time.
What Is a Plant Based Diet?
A plant based diet focuses on foods derived from plants, such as fruits, vegetables, grains, legumes, nuts, and seeds. The goal is to eat less meat and more plant foods. Many people adopt a plant based diet for health reasons or due to concerns about the treatment of animals.
Plant based diets come in many forms, from vegan (no animal products) to vegetarian (no meat) to flexitarian (mostly plant based with occasional meat). The most well-known plant based diets are:
- Vegan: Excludes all animal products including meat, fish, eggs, dairy, and honey. Relies solely on plant foods.
- Vegetarian: Excludes meat and fish but may include eggs, dairy, and honey.
- Pescatarian: Includes fish but excludes other meats. May include eggs and dairy.
- Flexitarian: Mostly plant based with occasional meat, fish, eggs or dairy. Aims for a balanced diet with more plant than animal foods.
A balanced plant based diet can provide many health benefits like lower heart disease and type 2 diabetes risk. However, extra effort is needed to get all essential nutrients like protein, iron, calcium, zinc, vitamin B12, and omega-3 fatty acids. Meat alternatives, legumes, nuts, and fortified foods can help fill in the gaps.
With the variety of plant based diets available, you can choose an approach that suits your needs and values. Whether you go fully vegan or just want to add more meatless Mondays, a diet focused on nutritious plant foods is a healthy choice for you and the planet.
Benefits of Eating Healthy Plant-Based Dinners
Eating more plant based dinners comes with some major perks for your health and the planet.
Better for the Environment
Producing meat requires a huge amount of crops, land, and water. By eating plant based meals, you’re reducing your carbon footprint and environmental impact. Every little bit helps!
Lower Risk of Disease
A diet high in fruits, vegetables, grains, and legumes and low in meat, dairy, and eggs can help reduce your risk of heart disease, type 2 diabetes, and some cancers. Plant based diets tend to be higher in fiber, antioxidants, and beneficial plant compounds.
Weight Loss
Plant based diets are great for maintaining a healthy weight or losing extra pounds. They are naturally lower in calories but high in volume, so you can eat satisfying portions without overindulging. High-fiber, plant based foods also keep you feeling full to help reduce appetite and cravings.
Save Money
Plant based ingredients like rice, beans, and in-season produce are very budget-friendly. You’ll save money by substituting plant proteins for more expensive meat options. Homemade plant based dinners are also more affordable and sustainable than eating out.
Discover New Flavors
A whole new world of delicious foods opens up when you start cooking more plant based dinners. Spices, herbs, global cuisines, and plant based ingredients you’ve never tried before. Your taste buds will thank you, and home-cooking with friends and family can be a fun adventure.
With all these benefits, making plant based dinners a regular part of your routine is one of the best things you can do for your health and the health of the planet. Give some of these easy, delicious recipes a try – you’ll be hooked in no time!
12 Easy Healthy Plant Based Dinners Ideas
When you want a healthy, plant based dinnerly menu but don’t want to spend hours cooking, here are 12 quick and easy ideas:
1. Sweet Potato Chickpea Buddha Bowl
This nourishing bowl is packed with healthy whole foods like sweet potatoes, chickpeas, greens and a tahini dressing. It’s the best simple to make but complex in flavor.
Preheat the oven to 400 F. Toss 1 large diced sweet potato with 1 tbsp olive oil, salt and pepper. Spread on a baking sheet and roast for about 25 minutes, stirring halfway, until tender.
While the sweet potatoes roast, rinse and chop 1 cup chickpeas, 1 cup spinach and other veggies like bell peppers, carrots or cabbage.
For the dressing, whisk 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, 1/2 tsp cumin and salt to taste. Add water 1 tbsp at a time until the dressing reaches your desired consistency.
To assemble the bowl, add the roasted sweet potatoes, chickpeas, spinach and veggies. Top with the tahini dressing, hemp seeds, nutritional yeast and avocado.
This wholesome, plant based meal is high in fiber, healthy fats and protein. The sweet and savory flavors blend together beautifully for a bowl you’ll crave again and again. Switch up the veggies and grains to keep things interesting. A Buddha bowl like this, filled with nutritious ingredients, will leave you feeling satisfied and energized.
2. Garlicky Kale Salad with Crispy Chickpeas
For a hearty, healthy plant based dinnerly menu, this garlicky kale salad with crispy chickpeas hits the spot. Packed with nutrition, it’s satisfying yet light.
Ingredients:
- 1 bunch curly kale, stems removed, leaves chopped
- 1 15-ounce can of chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Pat chickpeas dry with a towel or paper towels. Transfer to the prepared baking sheet and toss with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread into an even layer.
- Bake, stirring occasionally, until chickpeas are lightly browned and crisp, about 25 minutes. Let cool slightly.
- Meanwhile, place kale in a large bowl. Whisk remaining 1 tablespoon olive oil, the garlic, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Pour over the kale and toss to coat.
- Transfer the kale to a platter or individual plates and top with the crispy chickpeas. Enjoy!
This hearty yet healthy salad is packed with nutrition from the kale and chickpeas. The crispy chickpeas add texture, and the lemon garlic dressing provides a bright finish. For extra protein, add diced tofu, cooked quinoa or beans. This crowd-pleasing dish works as a side salad or main course. Your meatless Monday just got a whole lot tastier!
3. 30-Minute Cauliflower Rice Stir-Fry
A healthy plant based dinnerly menu doesn’t have to be complicated or time-consuming. This 30-minute cauliflower rice stir-fry comes together quickly and is packed with flavor.
Ingredients:
- 1 head cauliflower, riced
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 onion, diced
- 1 bell pepper, seeded and sliced
- 8 ounces mushrooms, sliced
- 2 tablespoons soy sauce or tamari
- 2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
- 2 cups frozen peas and carrots, thawed
- 2 tablespoons toasted sesame seeds (optional garnish)
Instructions:
- Rice the cauliflower by pulsing florets in a food processor until small, rice-sized granules form. Set aside.
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add garlic, onion, and bell pepper; stir fry until crisp-tender, about 3 minutes. Transfer to a plate and set aside.
- Add remaining 1 tablespoon olive oil to the skillet. Add mushrooms; stir fry until lightly browned, about 5 minutes.
- Add the soy sauce, ginger, and sesame oil; stir to combine. Add the peas and carrots, cooked vegetables, and cauliflower rice; stir fry until the cauliflower is hot, about 3 minutes more.
- Remove from heat and stir in sesame seeds (if using). Season with salt and pepper to taste. Serve over rice or quinoa if desired.
This quick and easy stir fry is loaded with veggies and lots of flavor from the garlic, ginger and sesame. The cauliflower rice provides a healthy grain-free base to soak up the delicious sauces. Give this a try – your taste buds will thank you!
4. Creamy Vegan Garlic Pasta with Roasted Tomatoes
This pasta dish is creamy, garlicky, and delicious. Roasting cherry tomatoes helps enhance their natural sweetness and creates a chunky sauce. Toss with pasta and a creamy cashew-based sauce for a hearty, satisfying meal.
- Bring a pot of salted water to a boil. Cook 1 pound of your favorite pasta according to package directions; drain, reserving some of the cooking water.
- Meanwhile, toss 1 pint of cherry or grape tomatoes, 3 minced garlic cloves, 2 tablespoons olive oil, salt, and pepper on a rimmed baking sheet. Roast at 400°F, stirring once, until the tomatoes burst and soften, about 15 minutes.
- Blend 1 cup raw cashews, 1/4 cup nutritional yeast, 3 tablespoons lemon juice, and 1/4 teaspoon each salt and pepper in a high-powered blender until smooth and creamy, adding splashes of reserved pasta water as needed to thin.
- Add the sauce, roasted tomatoes, and 2 tablespoons chopped fresh basil to the pasta and toss to coat, adding more pasta water by 1/4 cupfuls until the sauce reaches your desired consistency. Season with more salt and pepper to taste.
This vegan pasta is healthy, delicious, and satisfying. The roasted cherry tomatoes provide a burst of flavor in every bite. Their natural sweetness pairs perfectly with the garlicky, creamy cashew sauce. Toss in fresh basil for an extra pop of herbal flavor. This plant based dinner menu will surely become a weekly favorite!
5. Butternut Squash Veggie Pizza
Butternut squash is a perfect addition to homemade pizza. It adds nutrition, natural sweetness, and a bright orange color.
To make butternut squash veggie pizza, start by roasting some cubed butternut squash with olive oil, salt, and pepper at 400 F until tender, about 20 minutes. Set aside to cool.
Roll out homemade or store-bought pizza dough and place on a baking sheet or pizza pan. Spread with your favorite tomato sauce or pesto and top with mozzarella cheese.
Add the roasted butternut squash, sliced mushrooms, spinach, and artichoke hearts. You can also add other veggies like bell peppers, zucchini, or eggplant. Mix and match your favorites!
Finish the pizza with a sprinkle of basil, oregano, red pepper flakes and parmesan cheese. Bake at 450 F for 10-15 minutes until the crust is golden brown.
Let the pizza cool for a few minutes, then slice and enjoy! The natural sweetness of the butternut squash pairs perfectly with the acidic tomato sauce and melty cheese. This hearty veggie pizza is satisfying but still light enough for a weeknight meal.
Your friends and family will surely ask for seconds of this crave-worthy butternut squash veggie pizza. It’s a healthy, homemade pizza you’ll be eager to make again and again. Bon appetit!
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6. Abundance Kale Salad with Savory Tahini Dressing
This kale salad is packed with nutrition from leafy greens, beans, and a protein-rich seed mix. The savory tahini dressing provides a creamy complement without the heaviness of mayonnaise.
Ingredients
- 1 bunch curly kale, stemmed and chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 2 tablespoons tahini (sesame seed paste)
- 3 tablespoons lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Place the chopped kale in a large bowl. Add the chickpeas and seeds.
- In a separate bowl, whisk together the tahini, lemon juice, garlic, salt, and pepper.
- Pour the dressing over the salad and toss to coat. Use your hands to massage the dressing into the kale for 30 seconds until the leaves soften.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to blend and kale to soften. Enjoy!
This nutritious salad is filling enough to be a main dish. The chickpeas provide protein to keep you satisfied, while the kale and seeds deliver fiber, vitamins and healthy fats. Tahini, made from ground sesame seeds, gives the dressing a rich nutty flavor without the heaviness of cream or mayonnaise. Lemon juice adds a bright pop of acidity to balance the richness. Massaging the kale helps break down its cell walls, making the hearty greens more tender and easier to digest.
Abundance Kale Salad with Savory Tahini Dressing is a perfect healthy plant based weeknight meal or addition to your lunch routine. Your body and taste buds will thank you!
7. Mediterranean Baked Sweet Potatoes
For a satisfying and healthy plant based dinnerly menu, baked sweet potatoes are always a good choice.
Ingredients:
- 2 large sweet potatoes
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley
Instructions:
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Scrub the sweet potatoes and pierce them with a fork several times. Place them on the prepared baking sheet.
- In a small bowl, combine the olive oil, garlic, oregano, red pepper flakes, and salt. Brush the mixture all over the sweet potatoes.
- Roast until the sweet potatoes are tender when pierced with a fork, about 50 minutes.
- Garnish with the parsley and serve warm. Enjoy your baked sweet potatoes as a side to salads, veggie burgers or stews. The Mediterranean-inspired seasoning provides a savory twist to balance the natural sweetness.
For extra nutrition, top your baked sweet potatoes with beans, lentils or a sprinkle of seeds and nuts. The possibilities for a wholesome plant-powered meal are endless. These nourishing tubers are high in fiber, vitamins and minerals – the perfect comfort food on a chilly evening. Your taste buds and body will thank you.
8. Collard Green Spring Rolls + Sunflower Butter Dipping Sauce
These collard green spring rolls are crisp, fresh and lighter than typical fried spring rolls. The sunflower butter dipping sauce provides a nutty, creamy contrast.
To make the spring roll wrappers, blend 1 cup each of collard greens, spinach and water in a high-powered blender until smooth. Add more water for a thinner consistency. Spread about 1/3 cup of the blended greens onto dehydrator sheets or parchment paper in an even layer. Dehydrate at 115 F for 4 to 6 hours, until the wrappers are pliable but not crunchy.
For the filling, blend 1 cup sunflower seeds, 1/2 cup water, 2 tablespoons lime juice, 2 tablespoons tamari or coconut aminos, 1 clove garlic, and chili pepper to taste. Add more water for a thinner sauce.
To assemble the spring rolls, place a wrapper on a flat surface. Layer with filling ingredients such as shredded carrots, cabbage, bell peppers, cilantro and the sunflower seed butter. Fold one corner of the wrapper over the filling, then fold in the sides and continue rolling tightly. Seal the edge with a bit of water.
Serve chilled or at room temperature with the sunflower butter dipping sauce.
These wholesome, colorful spring rolls are ideal for a light summer meal, or you can serve them as an appetizer at your next plant-powered get-together. Your guests will surely appreciate these innovative, nutritious collard green spring rolls.
9. Crispy Gluten-Free Eggplant Parmesan
For a healthy take on eggplant parmesan, bake thin slices of eggplant instead of frying until crispy, then layer with tomato sauce and vegan cheese.
Slice 2 medium eggplants into 1/2-inch rounds. Brush both sides with olive oil and sprinkle with salt. Arrange in a single layer on 2 large baking sheets.
Roast at 400 F, flipping halfway, until browned and tender, about 20 minutes total. Let cool slightly.
Meanwhile, heat 2 cups marinara sauce and simmer.
Layer the eggplant, sauce, and 1 1/2 cups shredded vegan mozzarella cheese in a 9-by-13-inch baking dish. Top with more sauce and cheese.
Broil until the cheese is melted, 3 to 5 minutes. Let stand 10 minutes, then cut into squares and serve.
This plant based dinnerly menu is healthy comfort food at its best. The key is not to overload it with cheese—just use enough to get nicely melted and gooey. Serve it with the best simple salad to make it a complete meal.
For extra nutrition, add in other veggies like zucchini, bell peppers or spinach. Use a marinara sauce with lots of vegetables blended in. Nutritional yeast can be used instead of cheese for a dairy-free option.
This crispy eggplant parmesan is guaranteed to satisfy even the heartiest of appetites. Your family and friends will surely be asking for seconds!
10. Garlicky Sweet Potato Noodle Pasta (8 Ingredients)
This meat-free pasta dish comes together in just 30 minutes using only 8 is the best simple ingredients. Sweet potatoes, garlic, and red pepper flakes provide flavor in place of meat.
Ingredients
- 1 lb sweet potato noodles or zucchini noodles
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup vegetable broth
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the sweet potato noodles according to package directions until al dente; drain, reserving some of the cooking water.
- Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the garlic and red pepper flakes (if using) and cook, stirring frequently, until the garlic is fragrant, about 30 seconds.
- Add the broth, lemon juice, basil, salt, and pepper and bring to a simmer. Remove from the heat and stir in the remaining 1 tablespoon olive oil.
- Add the cooked noodles and toss to coat, adding a splash of the reserved cooking water as needed to create a sauce. Season with more salt and pepper to taste.
- Serve immediately, topped with extra basil, lemon zest, chili oil, or your favorite garnishes. Enjoy your healthy, homemade plant based dinnerly menu!
This garlicky sweet potato noodle pasta is the best simple, satisfying dish that’s perfect for a quick weeknight meal. The leftovers also make a great packed lunch. Buon appetito!
11. The Best Vegan “Pulled Pork” Sandwich!
For a hearty, satisfying plant based meal, a vegan “pulled pork” sandwich hits the spot. Made with jackfruit, a tropical fruit that shreds like meat, this sandwich will fool any carnivore.
Ingredients:
- 2 15-ounce cans young green jackfruit, drained and rinsed
- 1 cup vegetable broth
- 3 tablespoons barbecue rub
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup ketchup
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4-6 sandwich buns
- Coleslaw
Instructions:
- Preheat oven to 350 F. Place jackfruit, broth and 2 tbsp of the barbecue rub in a baking dish. Cover and bake until heated through, about 30 minutes.
- Meanwhile, in a skillet over medium heat, heat the olive oil. Add onion and garlic and sauté until translucent, about 5 minutes.
- Add ketchup, maple syrup, vinegar, chili powder, paprika, cayenne (if using) and remaining 1 tbsp barbecue rub. Simmer for 10 minutes.
- Shred jackfruit with two forks and add to the sauce. Cook, stirring frequently, until well coated and heated through, about 10 more minutes.
- Serve the jackfruit on buns and top with coleslaw. The jackfruit also freezes well for up to 3 months.
This vegan “pulled pork” sandwich is deliciously smoky, saucy and satisfying. Your friends and family won’t even miss the meat! For extra flavor, toast the buns and add your favorite toppings like pickles or vegan cheese. This jackfruit dish is also wonderful on its own or served with your favorite sides like baked beans, potato salad or cornbread.
12. Thai Yellow Coconut Curry with Mango
Thai Yellow Coconut Curry with Mango
For a quick, delicious plant based dinnerly menu, whip up this Thai yellow coconut curry. The mild yellow curry paste gives it a kick of flavor without too much spice, perfect for a weeknight meal.
Ingredients:
- 1 (13.5 ounce) can coconut milk
- 2 tablespoons yellow curry paste
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 8 ounces extra-firm tofu, cubed
- 1 mango, diced
- 2 cups cooked jasmine rice
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- Salt and pepper to taste
Instructions:
- Heat 1 tablespoon of coconut milk in a skillet over medium heat. Add the onion, garlic, and bell pepper and sauté until starting to soften, about 5 minutes.
- Add the remaining coconut milk, curry paste, and 1/2 cup water. Bring to a simmer and add the tofu. Cook for about 10 minutes until thickened.
- Remove from heat and stir in the mango, lime juice, and brown sugar. Season with salt and pepper.
- Serve the curry over the jasmine rice. Garnish with cilantro, chopped peanuts, and extra mango if desired.
This nourishing, protein-packed curry is perfect for Meatless Mondays or any night you want a quick, healthy dinner. The sweet mango provides a burst of flavor and natural sweetness to balance the mild kick from the curry paste. For extra veggies, add carrots, broccoli, or snap peas. Leftovers will keep up to 3 days in the refrigerator—simply reheat and enjoy!
Conclusion
So there you have it, a dozen is the best simple and delicious plant based dinners to add to your weekly meal plans. Whether you’re looking to eat less meat, improve your health, or help the planet, incorporating more meatless meals is a great place to start. With recipes like chickpea curry, vegetable fritters, and pasta primavera, you’ll never feel deprived.
And the best part is, these dinners come together in under 30 minutes so you can spend less time cooking and more time enjoying your meal with friends or loved ones. Why not give one of these plant-powered dinners a try this week? Your body and the environment will thank you. Eating healthy and sustainably has never been so easy or tasted so good.
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