The Best Plant-Based Recipes for Every Night of the Week

When it comes to eating healthy and being mindful of what you’re putting into your body, plant-based recipes are the way to go. Plant-based meals can be delicious, nutritious, and filling – plus they’re also a great way to cut back on animal products while still having a tasty meal. With that in mind, we’ve gathered some of the best plant-based recipes for you to try this week.

1. Black Bean and Sweet Potato Enchiladas

This easy-to-make dish is a great way to get your daily dose of protein and fiber while still enjoying the flavors of Mexican cuisine. All you need are some black beans, sweet potatoes, a few spices, and some tortillas to get started.

Ingredients

– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1 teaspoon cumin
– Pinch of cinnamon
– 1 can (14.5 ounces) black beans, drained and rinsed
– 3 cups cooked sweet potatoes, mashed
– 8 soft tortillas
– 1/2 cup enchilada sauce
– Shredded cheese, for topping

Instructions

1. Preheat the oven to 350°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the chili powder, cumin, and cinnamon and stir to combine.
4. Add the black beans and sweet potatoes and stir until combined. Cook for 2-3 minutes or until heated through.
5. Place a few spoonfuls of the mixture in each tortilla and roll up. Place the enchiladas in a 9×13-inch baking dish.
6. Pour the enchilada sauce over the top of the rolled tortillas, then sprinkle with some cheese.
7. Bake for 25 minutes or until the cheese is melted and bubbly. Serve warm.

2. Carrot Ginger Soup

This creamy carrot ginger soup is perfect for lunch or dinner and is packed with healthy ingredients like carrots, ginger, garlic, and vegetable broth. It’s also vegan-friendly so you can serve it to anyone who’s trying to stay away from animal products.

Ingredients

– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 tablespoons freshly grated ginger
– 4 cups vegetable broth
– 4 large carrots, chopped
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the ginger and stir to combine, then pour in the vegetable broth.
3. Add the carrots and bring to a boil. Reduce heat and simmer for 15 minutes or until the carrots are tender.
4. Using an immersion blender, blend the soup until creamy and smooth. Alternatively, you can also use a regular blender or food processor to do this step.
5. Season with salt and pepper, then serve warm with your favorite toppings.

3. Stuffed Peppers with Quinoa, Black Beans, and Spinach

These colorful stuffed peppers are a great way to get your daily dose of veggies while still enjoying the flavors of Mexican cuisine. The quinoa, black beans, and spinach make this dish a filling and nutritious meal that’s sure to please everyone at the table.

Ingredients

– 4 large bell peppers, halved and seeded
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1 teaspoon cumin
– Pinch of cinnamon
– 1 can (14.5 ounces) black beans, drained and rinsed
– 2 cups cooked quinoa
– 2 cups baby spinach leaves
– 1/2 cup salsa
– Shredded cheese, for topping

Instructions

1. Preheat the oven to 350°F.
2. Place the bell pepper halves on a baking sheet and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the chili powder, cumin, and cinnamon and stir to combine.
5. Add the black beans and quinoa and stir until combined. Cook for 2-3 minutes or until heated through.
6. Add the spinach leaves to the skillet and cook until wilted, about 1 minute.
7. Spoon the mixture into each bell pepper half and top with some salsa and cheese.
8. Bake for 25 minutes or until the peppers are tender and the cheese is melted. Serve warm.

4. Peanut Butter Energy Bites

These no-bake energy bites make a great snack or dessert, and they’re packed with protein, healthy fats, and complex carbs. The combination of peanut butter, oats, and honey makes them a sweet and satisfying treat that’s sure to keep you going throughout the day.

Ingredients

– 1 cup creamy peanut butter
– 1/2 cup honey
– 2 cups rolled oats
– 1/2 cup chopped peanuts
– 1/2 cup mini chocolate chips

Instructions

1. In a large bowl, mix together the peanut butter and honey until smooth.
2. Add the oats, peanuts, and chocolate chips and stir to combine.
3. Line a baking sheet with parchment paper.
4. Using your hands, roll the mixture into 1-inch balls and place them on the prepared baking sheet.
5. Refrigerate for at least 30 minutes before serving.

5. Baked Oatmeal with Apples and Walnuts

This delicious baked oatmeal is a great way to start your day off on the right foot. It’s packed with healthy ingredients like oats, apples, walnuts, cinnamon, and honey for a breakfast that will leave you feeling energized and satisfied.

Ingredients

– 2 cups rolled oats
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon cinnamon
– 2 cups milk
– 2 eggs, lightly beaten
– 1/4 cup honey
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
– 2 apples, grated or finely diced
– 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F. Grease an 8 by 8-inch baking dish and set aside.
2. In a large bowl, combine the oats, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together the milk, eggs, honey, butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Stir in the apples and walnuts.
6. Pour the mixture into the prepared baking dish and bake for 30-35 minutes or until golden brown and set.
7. Let cool slightly before serving. Enjoy!

6. Mediterranean Quinoa Salad

This Mediterranean quinoa salad is a delicious and nutritious way to enjoy all the flavors of the Mediterranean in one dish. It’s packed with fiber, protein, and healthy fats from ingredients like quinoa, olives, feta cheese, and sun-dried tomatoes.

Ingredients

– 1 cup quinoa, rinsed and drained
– 2 cups vegetable broth
– 1/4 cup sun-dried tomatoes, roughly chopped
– 1/2 cup Kalamata olives, roughly chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Juice of 1 lemon
– Salt and pepper, to taste

Instructions

1. Place the quinoa in a fine mesh sieve and rinse under cold water.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa and reduce heat to low. Simmer for 15-20 minutes or until all of the liquid is absorbed and the quinoa is tender.
3. Fluff with a fork and transfer to a large bowl to cool slightly.
4. Add the sun-dried tomatoes, olives, feta cheese, and parsley to the quinoa and stir until combined.
5. Drizzle with olive oil and lemon juice, season with salt and pepper to taste, and toss to combine.
6. Serve at room temperature or chilled.

7. Roasted Vegetable Soup

This roasted vegetable soup is a hearty and nutritious meal that’s perfect for chilly fall and winter days. It’s packed with vegetables, herbs, and spices for a comforting bowl of goodness that’s sure to warm you up.

Ingredients

– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 4 cups vegetable broth
– 2 potatoes, peeled and cubed
– 1/2 head cauliflower, chopped
– 1 cup green beans, trimmed and halved
– 1 (15-ounce) can of diced tomatoes
– 2 tablespoons tomato paste
– Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F.
2. Spread the vegetables on a large baking sheet and drizzle with olive oil. Sprinkle with thyme, oregano, salt and pepper.
3. Roast for 25-30 minutes or until golden brown, stirring halfway through cooking time.
4. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the roasted vegetables, broth, potatoes, cauliflower, green beans, diced tomatoes and tomato paste to the pot. Bring to a boil then reduce heat to low. Simmer for 20-25 minutes or until vegetables are tender.
6. Taste and adjust seasonings as needed.

Final Thoughts

These recipes are just the tip of the iceberg when it comes to plant-based meals you can make for dinner this week. There are countless other delicious and nutritious recipes out there that don’t require a lot of time or effort. So get creative in the kitchen and enjoy!

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