Chilis and stews have treated us well, but SPRING is finally here and I’ve been craving lighter and brighter meals. I love living in a place with four seasons because just when I don’t think I could take another blustery day, the sun comes shining through. Not that we had many blustery days in the Carolinas this year, but the girls and I finally removed the cling snowflakes from the windows, so I suppose it’s official now- it’s spring!
With a focus on protein, I sometimes tend to fall away from some of the delicious flavors and textures of plant-based meals. In order to jazz things up and boost nutrient density, I’m switching up my meal planning to focus on plant-based spring meals. Not only are they delicious, but it’s really easy to add grilled chicken, baked fish, or some perfectly seasoned steak to these to up the protein content when necessary; otherwise many of them are vegan recipes when they stand alone. Here are some delicious spring meal ideas to consider!
Spring Meal Ideas
Kale Pesto Salad with Roasted Butternut Squash
This kale pesto salad is a hearty, one-bowl meal that is packed with healthy ingredients and delicious flavors. Plus, you can make the pesto and the salad ahead of time so it’s ready to dish up and eat even on busy days! This one is a great dish to bring to share at a picnic and works are a great veggie-heavy side dish to a grilled protein. The addition of butternut squash is fun, but feel free to swap it out with roasted sweet potatoes if you prefer.
Baked Haddock with Roasted Asparagus and Kale and Quinoa Pilaf
The pilaf could be a star of the plate on it’s own, but the fish and asparagus boost the staying power and offer more of a spring vegetable flair. This meal comes together in less than 30 minutes. Coat the fish in your favorite seasoning and bake at 350 for 25 minutes, or until it flakes easily. Meanwhile roast the asparagus on it’s own baking sheet for about 15 minutes while putting together the pilaf.
Chopped Kale Salad with Walnut Vinaigrette
This recipe is SO versatile. I often eat it as written on it’s own, but it can be easy and delicious to doctor it up. It’s a good one to make a large batch of, too, since it makes for a crowd pleasing side dish. In cool weather I add goat cheese and craisins, but to lighten it up for a delicious spring meal idea, try topping it with strawberries, avocado, micro greens, and hemp seeds. It’s an easy vegan lunch option or side dish.
Veggie-Heavy Coconut Wraps
Coconut wraps from Thrive Market are a staple for me come spring. You can wrap anything up in them for a quick and tasty lunch, from fajita leftovers to greens and tuna to Greek salad. If you aren’t a big fan of coconut though, but want to lean lower on the carbs, I recommend trying Cut Da Carb wraps, which are huge and work well to hold hearty fillings. Pro tip: wrap it up, then give it a quick sear stove top to take it to the next level.
Spaghetti Squash with Jarred Marinara, Sauteed Mushrooms, and Fresh Basil
Not just for the cool months, spaghetti squash makes for a great base for lightening up a pasta-style meal for a spring dinner. The jarred marinara keeps it easy and the sauteed mushrooms add some bulk to the dish, while cooking up quickly. I also love this hearty vegetable and lentil marinara if you’re looking for a boost of lentil protein.
Toast Two Ways
Hold onto your hats because this might just be my go-to lunch for the spring. IT IS SO GOOD! Toast #1: Food For Life 7 Sprouted Grain bread, toasted, topped with mashed avocado, squeeze of lemon, salt, pepper, and crushed red pepper flakes. Toast #2: Same bread, toasted, topped with Kite Hill chive cream cheese spread, sliced cucumbers, red onion, and vibrant green broccoli sprouts. Beautiful and delicious!
Honestly, toast is a great vessel for so many spring meals. I love it topped with chickpea chicken salad or cottage cheese, tomatoes, basil and balsamic for a satisfying lunch.
Veggie Fajitas with Marinated Portobello Mushrooms
We eat Mexican at least once a week, no exceptions. I’ve been playing around with different marinade combinations to make mouth-watering veggie fajitas and created a honey chili lime marinade that I keep going back to. Marinate the hearty portobello mushrooms for a quick 10 minutes before grilling or searing them stovetop. We eat these on tortillas, over rice, or cauliflower rice topped with salsa, guacamole, and cilantro.
Red Lentil Coconut and Carrot Curry over Cauliflower Rice
Though spicy Indian dishes sometimes feel more like a cold weather food to me, this creamy vegan red lentil coconut curry is light and filling, especially when served over cauliflower rice (a staple in my dinners lately as I started decreasing the amount of grain/carbs in the evening after completing the Women Code Cleanse).
Veggie Burgers
Whether you buy them frozen from the store or make your own (I recommend this recipe from Love and Lemons that is thick and hearty with a mushroom and walnut base), veggie burgers are versatile and filling. They can be topped with all your usual favorite burger toppings, but also are excellent served over salads.
Chopped Italian Salad with Chickpeas and Provolone
There would have been a time I would have laughed heartily if someone told me I could just make a huge salad and call it dinner for my family, but that’s what this salad has been more than once. The chickpeas and provolone add staying power and it’s delicious. It also makes a great side dish for grilled chicken, but David, the girls, and I can all happily devoured this over-sized Italian salad and felt satisfied. Be warned, it’s a lot of chopping, but if you have 20 minutes then this makes for a delicious spring meal!
What foods do you think of in spring? Picnic foods like potato salad and coleslaw? More meals with vibrant green vegetables? The excitement of eating in a new season is always a welcomes change. Bring on the fresh spring meals, and let me know if you have a favorite I need to try!
Has the weather begun to warm up where you are?
What spring weather foods are your favorite?