Making vegetables the star of the show doesn’t have to mean eating salads all day, every day. If you resolved to eat fresher and get lots more vegetables of every color and variety into your diet, there are practically endless options for delicious and highly healthy meals, from breakfast to appetizers and snacks. Here are 12 fresh, healthy vegetable-based recipes with vivid photos that’ll get you craving kale, tomatoes, basil and red bell peppers.
Fresh Summer Rolls with Basil, Avocado, Kale & Spicy Garlic Peanut Sauce
Not only do these fresh summer rolls from This Rawsome Vegan Life look totally amazing, they’re almost entirely raw, so they’re packed with all the vitamins and nutrients nature intended. Rice paper rolls (or large leaves, if you prefer going totally raw) are wrapped around an assortment of fresh veggies and herbs, and paired with a creamy, spicy garlic peanut dipping sauce.
Caprese Stuffed Avocados
Creamy avocado balances the sharpness of balsamic dressing and the tartness of tomatoes beautifully in this simple caprese stuffed avocado recipe by Laylita. Basil garlic oil makes it burst with flavor.
Zucchini Noodles with Balsamic Tomatoes
Heavy, starchy pasta is replaced with thin ribbons of zucchini for this garden-fresh dish from A House in the Hills. The salad is tossed with olive oil, garlic, balsamic vinegar and a handful of pine nuts.
Quinoa and Spinach Stuffed Tomatoes
Protein-packed quinoa is perhaps the most perfect grain (well, technically, it’s a seed…) not least of all for its stuff-worthy texture. Mix it with some cheese and spinach and place it in tomatoes in this delicious recipe from Diet Hood.
Mushroom and Brussels Sprout Breakfast Hash
Joy the Baker brings brussels sprouts to the breakfast table in this savory recipe for a veggie-heavy hash.
Baked Margherita Spaghetti Squash
Spaghetti squash is exactly the whole food that pasta lovers looking to cut back on starch need to incorporate into their diets. It’s highly versatile – take, for example, this recipe for baking it Margherita-style with mozzarella and tomatoes, which can quash those pizza cravings.
Sushi with Sprouts & Tahini Miso Ginger Sauce
“You can taste the energy in this recipe,” says This Rawsome Vegan Life of these raw veggie sushi rolls. Avocado, cucumber, bell pepper and mung bean sprouts are rolled in seaweed sheets and dipped in a spicy tahini sauce.
Grilled Tex-Mex Quinoa-Stuffed Sweet Potatoes
Baked potatoes and tacos come together in this recipe for grilled tex-mex stuffed sweet potatoes from Half Baked Harvest. The potatoes are cooked on the grill and then packed with quinoa, black beans, tomatoes, cheese and avocado.
Spinach Artichoke Portabella Quiches
How cute are these individual-sized quiches baked into portabella mushroom caps? Make them part of a healthy brunch or bake a batch of them ahead of time to eat all week.
Butternut Squash Kale Tart
If you like pie and butternut squash, you’ll love this tart by Passports and Pancakes. It’s basically just a whole lot of (deliciously seasoned) butternut squash and kale mixed with egg, topped with Gruyere cheese and baked in a wheat pie crust. Yum.
Spinach Burgers
High in protein, super simple and not a shred of hamburger meat in sight. Try these spinach burgers by The Village Cook and you’ll wish you had found this recipe years ago – they’re totally addictive, delicious on a bun or all by themselves.
Raw Vegan Pad Thai
Make your pad thai addiction healthier with loads of raw veggies. This vegan adaptation uses zucchini sliced on a mandolin as the noodles, and keeps things super flavorful with tamarind ginger paste.

