You’re going to love these 20 healthy vegetarian and vegan recipes that use leafy greens in a creative way.
Some say eating leafy greens is the key to long lasting health. That shouldn’t come as much of a surprise, especially since leafy greens are packed with tons of nutrients.
On a plant-based diet, leafy greens provide important nutrients that usually come from animal foods, like iron and calcium. Not to mention that they are chock full of other vitamins and minerals, like:
- Vitamin C for immune health
- Vitamin A for eye health
- Vitamin K for blood clotting
- Potassium for blood pressure control
- Folate for nerve and brain function
- B vitamins for energy
That’s why some greens everyday may keep the doctor away. If you aren’t sure what constitutes a leafy green, check out this comprehensive list.
If you struggle to get leafy greens on your plant-based diet, then you’ll want to try these RD-approved recipes. Each one is guaranteed to be delicious and easy to make!
1. Veggie Barley Soup By Nutrition à la Natalie
A comforting, warming, and hearty bowl of plant-based soup on a chilly winter day — what’s not to like? This veggie barley soup has an extremely satisfying mix of barley, spinach and other colorful veggies, making it a healthy and balanced side dish for any meal. It’s made in just one pot with minimum prep needed!
2. Easy Lentil Salad w/ Kale, Tomatoes, Almonds & Lemon Vinaigrette By EA Stewart
A flavorful and protein-rich leafy green salad that’s ready in just 10 minutes! Made with lentils, fresh kale, juicy cherry tomatoes, almonds and a delish lemon vinaigrette, this gluten-free and low-FODMAP salad is perfect for a lunch or dinner.
3. Sweet Potato Quesadilla Recipe By Nutrition à la Natalie
This quesadilla is made with kale, sweet potato, parmesan cheese and whole-grain tortillas.. With just 4 ingredients, this simple recipe will become a staple in your kitchen!
4. Beet Green Omelet By Liz’s Healthy Table
If you’ve never had beet greens before, you’re missing out on a nutritious part of the plant that usually goes to waste. Throw them in this satisfying and simple-to-make beet green omelet. It combines sautéed leafy greens, egg and cheese for a breakfast that is loaded with protein and antioxidants.
5. Maple Syrup Pesto By Nutrition à la Natalie
Making pesto at home is easier than you think. And this sweet and savory pesto has a secret ingredient–maple syrup. Get your daily servings of greens with this basil forward simple pesto.
6. Vegan Kale and Mushroom Miso Soup By Kara Lydon
Inspired by the traditional Japanese miso soup, this warm and comforting vegan soup is flavorful and nutritious. With miso, kale, ginger and mushroom, it’s a big bowl of umami goodness.
7. Strawberry and Basil Salad By Nutrition à la Natalie
Made with a combination of spinach, basil, fruits, nuts and cheese, this salad is a nutrient-dense lunch option that only takes 10 minutes to make!
8. Mustard Greens Greek Salad By Rachael Hartley Nutrition
Amp up your traditional Greek salad with bright and hearty-healthymustard greens. This yummy salad combines fresh mustard greens, crunchy pita chips and chickpeas, juicy and tangy tomatoes, and creamy cheese for a satisfying salad that will make you want to eat more leafy greens.
9. Freezer Mushroom Breakfast Burritos By Nutrition à la Natalie
For hectic morning, these freezer mushroom and egg breakfast burritos are great to have on hand. Made with spinach, mushrooms, goat cheese and egg, this flavorful vegetarian breakfast burrito will leave you fueled and satisfied all morning long.
10. Arugula, Delicata Squash, and Pomegranate Salad By Mom’s Kitchen Handbook
Delicata squash and pomegranate pair well with arugula in this vegetarian salad! This vibrant arugula salad has a hearty mix of baked squash, sweet pomegranate seeds, savory goat cheese and flavorful miso dressing.
11. 5 Ingredient Healthy Kale and Quinoa Bowl By Kara Lydon
In 25 minutes, you can whip up this healthy and extremely satisfying 5-ingredient plant-based quinoa bowl. This bowl has a nourishing combination of kale, quinoa, sun-dried tomatoes and cheese. It’s topped with lemon vinaigrette, making it a hearty and yummy lunch or dinner.
12. Healthier Baked Ziti By Chelsey Amer Nutrition
Surprise! This baked ziti has a hidden leafy green inside. Made with fresh collard greens, this baked ziti adds plenty of nutrients (protein, fiber, vitamin A & K) to your traditional pasta dish. Comfort food is getting a vegetable upgrade!
13. Coconut Spinach Chickpea Bowl By Sara Haas
This gluten-free and vegan-friendly bowl combines creamy coconut milk and starchy chickpeas. With the addition of savory tomato paste and leafy green veggies, this simple yet nourishing bowl gives you a variety of different flavors for a perfectly filling lunch or dinner.
14. Instant Pot Farro Risotto with Mushrooms and Toasted Pecans By Mom’s Kitchen Handbook
Risotto doesn’t have to take hours to make. With an instant pot, you can make a farro risotto in no time. This dish combines fresh leafy greens, mushroom and toasted pecans to create a simple and extremely tasty risotto.
15. Blueberry Sweet Potato Greens & Grains Bowl By Once Upon A Pumpkin
Easy-to-make, colorful and flavorful, this leafy green grain bowl is loaded with nutrients and deliciousness. You can choose your favorite type of greens to serve as the base for this bowl, then top it with blueberries, sweet potato, quinoa, almonds, cheese, and a tangy balsamic vinaigrette.
16. Savory Steel Cut Oats with Spinach, Mushrooms and Tofu By Sharon Palmer
Switch up your oatmeal routine with something savory. This oatmeal bowl is made with spinach, tofu, mushroom and oats for a nutritious combo of protein, carbs and fats to keep you fueled for hours.
17. Mushroom Goat Cheese Frittata By Cozy Peach Kitchen
Mushroom, goat cheese, kale and egg pair extremely well together in this easy frittata. Ready in less than 30 minutes, this makes for an incredibly satisfying breakfast or brunch.
18. Easy Spinach Feta Chickpea Burgers By Sinful Nutrition
This super simple, gluten-free burger combines fresh spinach, creamy feta and mashed chickpeas for a hearty and quick plant-based main course. This recipe only takes 10 minutes and 6 ingredients to make!
19. Mediterranean Quinoa Chickpea Salad in a Jar By Shahzadi Devje
This gluten-free salad in a jar is a simple and creative way to enjoy a quick lunch on the go. Made with fresh parsley and mint (yes, herbs are leafy greens too!), quinoa, chickpea and other colorful veggies, this bright salad in a jar is full of flavors and nutrients.
20. Savory Breakfast Bowl with Sorghum By Nutrition à la Natalie
Start your day with a savory, filling and satisfying leafy green breakfast bowl! This recipe combines spinach, eggs, and pearled sorghum for a healthy and balanced breakfast or brunch. Loaded with protein and fiber, this breakfast bowl will leave you feeling full and energized for hours.