7 Healthy Green Recipes
I love that the internet is all about plant-based recipes right now. I’ve been seeing so many green smoothies, salads, and just generally produce-heavy meals—it makes my heart (and my stomach) very happy. With that in mind, I thought now would be a good time to share a few of my favorite wholesome green recipes too! These recipes are all really simple and approachable so you can get in some greens, even on the busiest of days.
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Pictured above: Tempeh Thai Lettuce Wraps with Peanut Sauce
These easy vegan Thai lettuce wraps have a protein-packed tempeh and mushroom filling, lots of bright, crunchy toppings, and a simple peanut sauce that’s so delicious, you will want to lick the blender.
Mighty Green Smoothie
Just 6 ingredients, blend, and sip! This green smoothie is packed with nutritious vegetables and fruits, ultra hydrating, and super refreshing. The texture is somewhere between a juice and a smoothie, but with all of the good-for-you fiber.
5-Minute Pesto Guacamole
Two of your favorite things combined for one epically awesome dip, sandwich spread, or creamy pasta sauce! This raw vegan pesto guacamole is just 7 ingredients, super healthy, and extra delicious.
Winter Brown Rice & Kale Salad
This winter kale salad takes under 20 minutes start to finish and holds up really well for next-day lunches. It’s easy, wholesome, and satisfying! We’ve been enjoying different versions of it on repeat for the last couple of months.
Chickpea Scramble with Sweet Potato Salsa & Garlicky Kale
An easy chickpea scramble served over a giant plate of extra garlicky kale—just the way I like it. It only takes half an hour to throw together, including time to wash the dishes. Aaron always proclaims this dish restaurant-quality, so I think if you’d like to branch out from tofu scrambles, this recipe is an excellent place to start!
Delicata Squash, Quinoa & Kale Salad
Delicata squash is my favorite squash to prepare because it has a thin, edible skin that doesn’t require peeling, and it’s easy to chop. In this cool-weather salad, kale and quinoa are topped with roasted delicata and a creamy lemon-tahini dressing. It’s hearty and comforting while still being light and energizing. Don’t despair if you can’t find delicata squash; feel free to substitute your favorite squash in its place.
Arugula, Almond & Farro Salad
For this salad I’m checking all of the texture and flavor boxes: chewy farro, sweet (and brilliantly red) strawberries, tart dried cherries, crunchy toasted almonds, peppery arugula, and fresh basil leaves. It’s paired with a quick and easy dressing, but I think you’ll find that the dressing really does take the salad to another level.
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