23 Easy Recipes That Make Veggies Shine Bright

Vegetables don’t need much to stand out when the recipe’s done right. These 23 dishes prove you can get bold flavors and filling meals without adding meat. Whether you’re working with squash, spinach, or chickpeas, there’s something here to fit your taste and schedule. Every recipe is easy, approachable, and ready to make veggies shine.

Stuffed melanzani served on a plate. — Baked Stuffed Eggplant Boats. Photo credit: Low Carb – No Carb.

Rubbed Kale Salad with Parmesan

Rubbed kale salad with parmesan is a hearty dish that’s ready in 20 minutes. It’s made with fresh kale, lemon juice, olive oil, and shaved parmesan for a simple combination that tastes bold and balanced. The kale softens while still keeping its bite. It works great as a side or light lunch.
Get the Recipe: Rubbed Kale Salad with Parmesan

Veggie Couscous Salad

Veggie couscous salad combines fluffy couscous with chopped vegetables like bell peppers, cucumbers, and tomatoes. It comes together in about 30 minutes and gets a boost from lemon juice and olive oil. The flavor is bright and fresh with a satisfying texture. It’s an easy make-ahead option for lunches or potlucks.
Get the Recipe: Veggie Couscous Salad

Spinach and Ricotta Lasagna

A lasagna being dished up. — Spinach and Ricotta Lasagna. Photo credit: Splash of Taste.

Spinach and ricotta lasagna layers soft noodles with creamy ricotta and spinach filling, all baked in marinara sauce. It takes about an hour from start to finish and tastes rich without being heavy. The ricotta keeps it smooth, while the spinach adds some earthiness. It’s a reliable dinner that’s easy to reheat.
Get the Recipe: Spinach and Ricotta Lasagna

Vegetarian Kofta Kebabs

Kebabs on a plate with a lemon wedge. — Vegetarian Kofta Kebabs. Photo credit: At the Immigrant’s Table.

Vegetarian kofta kebabs use chickpeas, onions, and warm spices to form patties that are grilled or baked. They’re ready in around 45 minutes and have a savory, slightly smoky taste. The texture is hearty enough to satisfy meat-eaters too. They work well in wraps, bowls, or with a dipping sauce.
Get the Recipe: Vegetarian Kofta Kebabs

Quinoa Stuffed Acorn Squash

Quinoa stuffed acorn squash features roasted squash halves filled with a mix of quinoa, herbs, and veggies. It takes about an hour to make and has a nutty, slightly sweet flavor. The quinoa adds protein and texture, while the squash turns tender and caramelized. It’s a great fall-inspired vegetarian meal.
Get the Recipe: Quinoa Stuffed Acorn Squash

Stuffed Shells with Spinach and Ricotta

Stuffed shells in a cast iron skillet. — Stuffed Shells with Spinach and Ricotta. Photo credit: Renee Nicole’s Kitchen.

Stuffed shells with spinach and ricotta are filled with a creamy cheese mixture and baked in tomato sauce. The dish takes about 45 minutes and tastes savory with a slight tang from the sauce. The spinach blends in smoothly for a comforting texture. It’s an easy recipe that feeds a crowd.
Get the Recipe: Stuffed Shells with Spinach and Ricotta

Citrus Asparagus Couscous

Citrus asparagus couscous is a zesty side made with tender asparagus, citrus zest, and pearled couscous. It’s ready in about 25 minutes and has a light, refreshing taste. The citrus keeps it bright, and the asparagus adds crunch. It pairs easily with grilled mains or stands alone for lunch.
Get the Recipe: Citrus Asparagus Couscous

Shaved Brussels Sprouts Salad

Shaved Brussels sprouts salad is a raw mix tossed with lemon, olive oil, and parmesan. It takes just 20 minutes to make and tastes nutty, crisp, and a little tangy. The sprouts soften slightly but keep their bite. It works as a side or a fresh base for protein.
Get the Recipe: Shaved Brussels Sprouts Salad

Creamy Vegan Pasta Bake

A bowl of pasta salad featuring mushrooms, asparagus, and a creamy green sauce. The dish is garnished with fresh herbs. A small bowl of nuts and some greenery are in the blurred background. — Creamy Vegan Pasta Bake. Photo credit: Thermocookery.

Creamy vegan pasta bake blends pasta, dairy-free cream sauce, and vegetables in one dish. It’s ready in under an hour and tastes rich without using cheese or milk. The sauce clings to the noodles for a comforting, filling texture. It’s a reliable option for plant-based eaters and families alike.
Get the Recipe: Creamy Vegan Pasta Bake

Broccoli Tofu Stir Fry

Tofu and broccoli on a plate. — Broccoli Tofu Stir Fry. Photo credit: Little Bit Recipes.

Broccoli tofu stir fry features crisp broccoli and golden tofu in a soy-based sauce. It comes together in about 30 minutes and tastes savory with just a hint of sweetness. The tofu adds protein and the vegetables keep it light. It’s great for weeknights and works well with rice.
Get the Recipe: Broccoli Tofu Stir Fry

Greek Quinoa Salad

Quinoa salad in a brown bowl, garnished with pita bread. — Greek Quinoa Salad. Photo credit: Renee Nicole’s Kitchen.

Greek quinoa salad mixes cooked quinoa with tomatoes, cucumbers, olives, and feta. It’s ready in about 25 minutes and has a bright, tangy flavor from the lemon dressing. The quinoa makes it filling, and the veggies add crunch. It’s an easy cold salad that holds up in the fridge.
Get the Recipe: Greek Quinoa Salad

Zucchini Noodle Salad

Zucchini noodle salad is made with spiralized zucchini, cherry tomatoes, and a lemony dressing. It takes just 20 minutes to put together and tastes crisp, clean, and slightly tart. The raw zucchini keeps it light and refreshing. It’s a great no-cook option for hot days.
Get the Recipe: Zucchini Noodle Salad

Kung Pao Chickpeas

Kung pao chickpea dish in a bowl with rice and skillet off to the left. — Kung Pao Chickpeas. Photo credit: Running to the Kitchen.

Kung Pao chickpeas use canned chickpeas in a spicy, slightly sweet stir-fry sauce. The dish takes about 30 minutes and tastes bold with a little heat and crunch from peanuts. The chickpeas soak up flavor fast and keep their shape. It works well over rice or noodles.
Get the Recipe: Kung Pao Chickpeas

Easy Slow Cooker Vegetarian Chili

Easy slow cooker vegetarian chili combines beans, tomatoes, corn, and spices in one pot. It simmers for about 6 hours and tastes hearty, smoky, and a bit spicy. The beans give it substance without any meat. It’s hands-off and ideal for meal prepping or feeding a group.
Get the Recipe: Easy Slow Cooker Vegetarian Chili

Thai Pumpkin Curry

Overhead shot of a white pot with Thai pumplkin curry. — Thai Pumpkin Curry. Photo credit: All Ways Delicious.

Thai pumpkin curry is made with pumpkin, coconut milk, and curry paste for a comforting one-pot meal. It’s ready in about 40 minutes and tastes creamy, savory, and just a little sweet. The pumpkin melts into the sauce for a soft texture. Serve it with rice or enjoy it as is.
Get the Recipe: Thai Pumpkin Curry

Spicy Air Fryer Cabbage Steaks with Tahini

A roasted cabbage steak is served on a pink plate. It is topped with a creamy sauce, pumpkin seeds, and chopped green onions. The cabbage is browned and slightly charred at the edges. — Spicy Air Fryer Cabbage Steaks with Tahini. Photo credit: At The Immigrants Table.

Spicy air fryer cabbage steaks with tahini are thick slices seasoned and roasted until crispy on the edges. The recipe takes around 30 minutes and tastes smoky, spicy, and slightly nutty from the tahini drizzle. The texture is both tender and charred. It’s a simple way to highlight cabbage.
Get the Recipe: Spicy Air Fryer Cabbage Steaks with Tahini

Summer Orzo Salad

Summer orzo pasta salad in a while serving bowl on a whitewashed background next to a bowl of green beans. — Summer Orzo Salad. Photo credit: Renee Nicole’s Kitchen.

Summer orzo salad uses cooked orzo pasta with tomatoes, cucumbers, herbs, and vinaigrette. It takes about 25 minutes and tastes bright, tangy, and slightly creamy if feta is added. The texture is soft with a bit of crunch from fresh veggies. It’s perfect for cookouts or light dinners.
Get the Recipe: Summer Orzo Salad

Homemade Butternut Squash Ravioli

Homemade butternut squash ravioli is filled with mashed squash and served with a butter or cream sauce. The recipe takes about 1 hour and tastes sweet, savory, and slightly nutty. The pasta is soft and delicate around the rich filling. It’s worth the time for a comforting dinner.
Get the Recipe: Homemade Butternut Squash Ravioli

Easy Butternut Squash Soup with Homemade Dumplings

Two bowls of butternut squash soup on a wooden table. — Easy Butternut Squash Soup with Homemade Dumplings. Photo credit: Renee Nicole’s Kitchen.

Easy butternut squash soup with homemade dumplings blends roasted squash with broth and herbs. It takes around 45 minutes and tastes smooth, mildly sweet, and earthy. The dumplings add a chewy bite that makes it more filling. It’s a cozy, simple option for cold nights.
Get the Recipe: Easy Butternut Squash Soup with Homemade Dumplings

Spinach Lasagna Rolls

Spinach lasagna rolls use pasta sheets rolled with a spinach-ricotta mix and baked with marinara. It takes about 45 minutes and tastes savory with a creamy texture. The rolls hold their shape and make for easy serving. It’s a great way to get veggies into a crowd-pleasing dish.
Get the Recipe: Spinach Lasagna Rolls

Chicken Chop Suey

Chicken chop suey features cooked chicken with stir-fried vegetables in a savory sauce. It’s ready in about 30 minutes and has a salty, umami-rich flavor. The texture is tender with some crunch from bell peppers and celery. It’s fast, filling, and goes well over rice or noodles.
Get the Recipe: Chicken Chop Suey

Homemade Clear Vegetable Soup

A wicker basket full of food on a wooden table. — Homemade Clear Vegetable Soup. Photo credit: Best Clean Eating.

Homemade clear vegetable soup is a light broth filled with carrots, celery, cabbage, and herbs. It takes about 45 minutes and tastes clean, savory, and a little sweet from the cooked vegetables. The texture is soft and warming. It’s good for a simple lunch or a reset meal.
Get the Recipe: Homemade Clear Vegetable Soup

Baked Stuffed Eggplant Boats

Baked stuffed eggplant boats are filled with a mix of vegetables, herbs, and cheese, then roasted. The recipe takes around 50 minutes and tastes rich, savory, and slightly smoky. The eggplant becomes tender and blends with the filling. It’s a satisfying low-carb option for dinner or lunch.
Get the Recipe: Baked Stuffed Eggplant Boats