Discover the Flavor and Nutrition of Plant-Based Cooking!
As more people adopt a plant-based lifestyle, it’s no surprise that the demand for delicious and nutritious recipes continues to grow. In this article, we’ll share our top 20 picks for mouth-watering plant-based dishes that are not only good for you but also easy to make and packed with flavor.
From comfort foods like sweet potato hash with spinach and eggs to international-inspired dishes like cauliflower pizza crust with veggie toppings, we’ve got a little something for everyone. Whether you’re a seasoned vegan or just starting out on your plant-based journey, these recipes are sure to inspire and delight. So grab a fork and dig in – it’s time to get cooking!
Cauliflower Rice Stir-Fry with Coconut Aminos
Transform cauliflower into a rice-like dish and stir-fry it with savory flavors, all while skipping the grains. This recipe is perfect for low-carb diets or a quick weeknight meal.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons coconut oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bell peppers, carrots, snap peas)
– 2 teaspoons Coconut Aminos
– Salt and pepper to taste
– Optional: chopped green onions for garnish
Instructions:
1. Preheat a large skillet or wok over medium-high heat.
2. Pulse the cauliflower in a food processor until it resembles rice.
3. In the skillet, heat 1 tablespoon of coconut oil and sauté the onion and garlic until softened.
4. Add the mixed vegetables and cook until they’re tender-crisp.
5. Add the processed cauliflower “rice” and stir-fry for about 2-3 minutes, breaking up any clumps with a spatula.
6. Pour in the Coconut Aminos and season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions if desired.
Cooking Time: Approximately 15-20 minutes
Grilled Lemon Herb Chicken with Roasted Vegetables
Brighten up your plate with this refreshing and flavorful recipe, perfect for a summer evening. Marinate chicken breasts in a zesty lemon herb mixture and grill to perfection, served alongside a colorful medley of roasted vegetables.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup olive oil
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 large red bell pepper, seeded and sliced
– 1 large yellow bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 large red onion, thinly sliced
Instructions:
1. In a small bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
2. Place chicken breasts in a shallow dish and pour marinade over them. Let sit for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat grill to medium-high heat. Remove chicken from marinade and cook for 5-7 minutes per side, or until cooked through.
4. Toss bell peppers, zucchini, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F (220°C) for 20-25 minutes, or until tender.
Cooking Time: 30-40 minutes
Zucchini Noodles with Avocado Pesto
Elevate your pasta game with this creative and nutritious twist on traditional noodles! This recipe combines the best of both worlds, featuring zucchini noodles tossed in a creamy avocado pesto sauce.
Ingredients:
– 2 medium zucchinis
– 1 ripe avocado
– 1/4 cup fresh basil leaves
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat your spiralizer or mandoline to create zucchini noodles.
2. In a blender or food processor, combine avocado, basil leaves, garlic, and a pinch of salt. Blend until smooth.
3. Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes, stirring occasionally.
4. Add the avocado pesto sauce to the skillet and toss with the zucchini noodles until well coated.
5. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese before serving.
Cooking Time: 10-12 minutes
Sweet Potato Hash with Spinach and Eggs
A flavorful breakfast or brunch dish that combines the natural sweetness of sweet potatoes, the nutrients of spinach, and the richness of eggs.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 bunch fresh spinach leaves, chopped
– 4 large eggs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Crack in eggs and scramble until cooked through.
4. Add chopped spinach to the skillet and cook until wilted. Season with salt and pepper to taste.
5. Combine roasted sweet potatoes and scrambled egg mixture in a bowl. Serve hot.
Cooking Time: 30-40 minutes
Lentil and Kale Soup with Turmeric
Warm up with this hearty, comforting soup that combines the nutritional benefits of lentils, kale, and turmeric.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1 teaspoon ground turmeric
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the lentils, vegetable broth, chopped kale, and turmeric. Season with salt and pepper to taste.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40 minutes
Roasted Brussels Sprouts with Balsamic Glaze
Elevate your side dish game with this simple yet impressive recipe that combines the natural sweetness of Brussels sprouts with the tangy depth of balsamic glaze.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/4 cup balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Optional: 1/4 cup chopped pecans or walnuts for added crunch
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and caramelized, stirring occasionally.
4. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat.
5. Reduce heat to low and let glaze thicken slightly, about 10 minutes.
6. Toss roasted Brussels sprouts with the warm balsamic glaze.
7. Serve hot, garnished with chopped nuts if desired.
Cooking Time: 30-35 minutes
Cauliflower Pizza Crust with Veggie Toppings
Elevate your pizza game with this healthy and delicious cauliflower crust, topped with an array of colorful vegetables.
Ingredients:
– 1 head of cauliflower
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Toppings: cherry tomatoes, bell peppers, onions, mushrooms, spinach
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Pulse the cauliflower in a food processor until it resembles rice.
4. Microwave the “rice” for 2-3 minutes or until soft.
5. In a bowl, combine the cooked cauliflower, Parmesan cheese, olive oil, garlic powder, salt, and pepper. Mix well.
6. Transfer the mixture to a pizza pan or baking sheet lined with parchment paper.
7. Shape into a circle or rectangle, about 1/4 inch thick.
8. Bake for 15-20 minutes or until golden brown.
9. Top with your favorite vegetables and bake for an additional 5-10 minutes.
Cooking Time: 25-30 minutes
Grilled Salmon with Dill and Cucumber Salad
A refreshing summer recipe that combines the smoky flavor of grilled salmon with the cooling flavors of dill and cucumber.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/4 cup olive oil
– 2 tbsp fresh dill, chopped
– 2 cucumbers, peeled and thinly sliced
– Salt and pepper to taste
– 2 lemons, cut into wedges
Instructions:
1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt and pepper.
3. Brush olive oil on both sides of the salmon.
4. Grill salmon for 4-6 minutes per side, or until cooked through.
5. Meanwhile, combine chopped dill, cucumber slices, and a squeeze of lemon juice in a bowl.
6. Serve grilled salmon with the dill and cucumber salad.
Cooking Time: 12-15 minutes
Quinoa Salad with Roasted Vegetables and Lemon Dressing
This hearty salad combines the nutty flavor of quinoa with a colorful medley of roasted vegetables, all tied together with a zesty lemon dressing. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 large zucchini, sliced
– Salt and pepper to taste
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. Toss sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. In a small bowl, whisk together garlic, lemon juice, and olive oil.
5. In a large bowl, combine cooked quinoa, roasted vegetables, and lemon dressing. Toss to combine.
6. Serve warm or at room temperature.
Cooking Time: 40-45 minutes
Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice
Transform bell peppers into a flavorful and nutritious meal by filling them with ground turkey, cauliflower rice, and savory spices.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground turkey
– 1 head of cauliflower
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook the ground turkey in a large skillet over medium-high heat, breaking it up with a spoon until browned, about 5 minutes.
3. Add chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Meanwhile, pulse the cauliflower in a food processor until it resembles rice.
5. Stuff each bell pepper with the turkey mixture, followed by a layer of cauliflower rice.
6. Top with shredded cheese (if using) and place peppers on a baking sheet.
7. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Spaghetti Squash with Basil Pesto and Cherry Tomatoes
Transform the flavors of Italy into a deliciously unique dish that combines the best of both worlds – spaghetti squash and basil pesto. This recipe is perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 1 medium-sized spaghetti squash
– 1/4 cup basil pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up.
4. Drizzle with olive oil and season with salt and pepper.
5. Roast for 45-50 minutes or until tender and caramelized.
6. While the squash is roasting, mix basil pesto with cherry tomatoes in a bowl.
7. Once the squash is ready, slice it into strands resembling spaghetti.
8. Combine cooked squash with basil pesto mixture and toss to coat.
9. Top with grated Parmesan cheese (if using) and serve immediately.
Cooking Time: 45-50 minutes
Chia Seed Pudding with Almond Milk and Berries
A nutrient-rich breakfast or snack option that’s easy to prepare and packed with omega-3 goodness from chia seeds. This recipe combines the creamy texture of almond milk with the natural sweetness of mixed berries.
Ingredients:
– 1/2 cup chia seeds
– 1 cup almond milk
– 1 tablespoon honey
– Pinch of salt
– 1/4 cup mixed berries (such as blueberries, strawberries, and raspberries)
– Optional: vanilla extract or other flavorings to taste
Instructions:
1. Rinse the chia seeds and soak them in almond milk for at least 30 minutes.
2. Add honey and salt to the mixture; stir until dissolved.
3. Refrigerate the pudding overnight or for a minimum of 4 hours.
4. Just before serving, mix in the mixed berries.
5. Optional: add vanilla extract or other flavorings to taste.
Cooking Time: None required – simply refrigerate and let it chill!
Roasted Beet and Arugula Salad with Walnuts
A sweet and earthy salad that combines the natural sweetness of roasted beets with the peppery flavor of arugula, topped with crunchy walnuts.
Ingredients:
– 2 large beets
– 4 cups arugula
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– 1 tsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine arugula, roasted beets, and chopped walnuts.
5. Drizzle with olive oil and apple cider vinegar, and season with salt and pepper to taste.
Cooking Time: 50 minutes (including roasting time)
Grilled Shrimp Skewers with Garlic and Herb Marinade
Elevate your outdoor dining experience with these succulent shrimp skewers, infused with the rich flavors of garlic and herbs. Perfect for a quick and easy dinner or a flavorful appetizer.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup olive oil
– 4 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper, to taste
– Wooden skewers, soaked in water for 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, parsley, and thyme.
3. Add shrimp and toss to coat evenly with marinade.
4. Thread shrimp onto skewers, leaving a small space between each piece.
5. Season with salt and pepper.
6. Grill skewers for 8-10 minutes, turning occasionally, until shrimp are pink and cooked through.
Cooking Time: 8-10 minutes
Avocado Chocolate Mousse with Coconut Cream
Transform your taste buds with this decadent treat that combines the creaminess of avocado, the richness of chocolate, and the subtle sweetness of coconut.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– 1/4 cup shredded coconut
– 1 tablespoon vanilla extract
– Pinch of salt
– 8 ounces dark chocolate chips (at least 70% cocoa)
– Whipped coconut cream (see below)
Instructions:
1. Peel and pit the avocados, then blend with sugar, cocoa powder, and salt until smooth.
2. Melt the chocolate chips in a double boiler or microwave-safe bowl.
3. Fold the melted chocolate into the avocado mixture until well combined.
4. Whip the heavy cream until stiff peaks form, then fold into the chocolate-avocado mixture.
5. Spoon the mousse into individual serving cups or a large serving dish.
6. Top with whipped coconut cream (see below).
Whipped Coconut Cream:
– 1/2 cup full-fat coconut milk
– 2 tablespoons granulated sugar
Combine coconut milk and sugar in a bowl. Whip until stiff peaks form.
Cooking Time: None, as this is an no-bake dessert!
Cauliflower and Broccoli Casserole with Cashew Cheese
A creamy, cheesy casserole packed with roasted cauliflower, broccoli, and a hint of cashews. This plant-based delight is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 head of cauliflower, broken into florets
– 3 cups broccoli florets
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup soaked cashews
– 1/2 cup vegan mayonnaise
– 1 tablespoon lemon juice
– 1/4 cup nutritional yeast
– 1 cup vegetable broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower and broccoli with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Soak cashews in water for at least 4 hours. Drain and rinse.
4. Blend soaked cashews, vegan mayonnaise, lemon juice, nutritional yeast, and vegetable broth into a creamy cheese sauce.
5. In a large mixing bowl, combine roasted vegetables with the cashew cheese sauce. Mix well.
6. Transfer the mixture to a baking dish and top with additional nutritional yeast (optional).
7. Bake for an additional 15-20 minutes or until heated through.
Cooking Time: 40-50 minutes
Lemon Garlic Roasted Chicken Thighs with Asparagus
Brighten up your dinner table with this flavorful and easy-to-make recipe that combines the richness of roasted chicken thighs with the brightness of lemon and garlic, paired with tender asparagus.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 cloves of garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 bunch of fresh asparagus, trimmed
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together garlic, lemon juice, salt, and pepper.
3. Place the chicken thighs in a large bowl and pour the lemon-garlic mixture over them. Toss to coat evenly.
4. Line a baking sheet with parchment paper and arrange the chicken thighs on it.
5. Drizzle the olive oil over the chicken and sprinkle with asparagus around the edges of the pan.
6. Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the asparagus is tender.
Cooking Time: 30-35 minutes
Mixed Greens Salad with Olive Oil and Lemon Dressing
This refreshing salad combines the best of both worlds – crisp mixed greens and a zesty lemon dressing, all brought together with the richness of olive oil. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, basil) for garnish
Instructions:
1. In a large bowl, combine the mixed greens.
2. In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard until well combined.
3. Pour the dressing over the mixed greens and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh herbs, if desired.
Cooking Time: 5 minutes
Grilled Portobello Mushrooms with Garlic and Thyme
Elevate your outdoor dining experience with these earthy, savory mushrooms infused with aromatic garlic and thyme.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps sliced 1/2 inch thick
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon fresh thyme leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, and thyme.
3. Brush both sides of mushroom caps with the garlic-thyme mixture.
4. Season with salt and pepper to taste.
5. Grill mushrooms for 3-4 minutes per side, or until tender and slightly charred.
6. Serve immediately.
Cooking Time: 8-12 minutes
Berry Smoothie with Spinach and Almond Butter
Discover the perfect blend of sweet and savory in this refreshing berry smoothie, packed with nutritious spinach and creamy almond butter. This delicious drink is a great way to start your day or as a post-workout snack.
Ingredients:
– 1 cup frozen mixed berries (blueberries, strawberries, raspberries)
– 2 cups fresh baby spinach leaves
– 2 tablespoons almond butter
– 1/2 banana, sliced
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (as needed)
Instructions:
1. Add all the ingredients to a blender and blend until smooth.
2. Taste and adjust sweetness by adding more honey if needed.
3. Pour into a glass and serve immediately.
Cooking Time: None, just blend and enjoy!
Summary
Discover 20 mouthwatering recipes that align with the principles of Dr. Steven Gundry’s Plant Paradox program! From savory dishes like Cauliflower Rice Stir-Fry and Grilled Lemon Herb Chicken, to sweet treats like Avocado Chocolate Mousse and Berry Smoothie, these recipes are sure to delight your taste buds while promoting gut health. Whether you’re a seasoned cook or just starting out, this collection of recipes provides inspiration for healthy eating and living. Get cooking and start experiencing the benefits of a Plant Paradox lifestyle!
Leave a Reply