22 Spring Vegetarian Recipes With Fresh Greens

As spring arrives, it's time to get creative with fresh greens in your meals. You'll love our collection of 22 spring vegetarian recipes that feature tasty asparagus, kale, and peas. These delicious dishes will help you exploew flavors are nnd ingredients.

Get ready to discover new ways to prepare spinach, sage, and basil in salads, wraps, and risottos. Our recipes are easy to make and packed with nutrients, perfect for a healthy and happy you. Whether you're a foodie or just starting to cook, you'll find inspiration in our spring vegetarian recipes.

1. Spinach and Feta Stuffed Portobellos

Savor the earthy flavor of stuffed portobellos filled with spinach and feta.

Ingredients

• 4 Portobello mushrooms
• 1/2 cup spinach
• 1/2 cup feta cheese
• 2 cloves garlic
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems.
3. Sauté the garlic and spinach in olive oil until wilted.
4. Mix in feta cheese and season with salt and pepper.
5. Stuff each mushroom cap with the spinach mixture.
6. Bake for 15-20 minutes or until the mushrooms are tender.
7. Serve hot and enjoy.

2. Roasted Vegetable Quinoa Bowl

Roasted Vegetable Quinoa Bowl is a nutritious and flavorful dish.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 large sweet potato
• 1 large carrot
• 1 large red bell pepper
• 1 small red onion
• 2 cloves garlic
• Salt and pepper to taste
• Optional: avocado, feta cheese, and fresh herbs for garnish

Instructions

1. Preheat oven to 425°F (220°C).
2. Rinse quinoa and cook according to package instructions using 2 cups of water.
3. Peel and chop sweet potato, carrot, and red bell pepper into bite-sized pieces.
4. Slice red onion and mince garlic.
5. In a bowl, toss chopped vegetables with olive oil, salt, and pepper.
6. Spread vegetables on a baking sheet and roast for 25-30 minutes or until tender.
7. Fluff cooked quinoa and divide among bowls.
8. Top quinoa with roasted vegetables and garnish with optional ingredients if desired.
9. Serve warm and enjoy.

3. Kale and Lemon Spaghetti

Kale and lemon spaghetti is a light, flavorful vegetarian dish perfect for spring.

Ingredients

• 12 oz spaghetti
• 2 cups kale, stems removed and discarded, leaves coarsely chopped
• 3 cloves garlic, thinly sliced
• 2 lemons, zested and juiced
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat and add the sliced garlic, cooking for 1-2 minutes until fragrant.
3. Add the chopped kale to the skillet, cooking until wilted, about 3-5 minutes.
4. Stir in the lemon zest and juice, seasoning with salt and pepper to taste.
5. Reserve 1 cup of pasta water before draining the spaghetti.
6. Add the cooked spaghetti to the skillet with the kale mixture, tossing to combine, adding some reserved pasta water if the mixture seems dry.
7. Serve the spaghetti hot, topped with Parmesan cheese and chopped parsley.

4. Grilled Asparagus and Arugula Salad

Fresh asparagus and arugula combined in a light, flavorful salad.

Ingredients

• 1 pound fresh asparagus
• 4 cups arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shaved parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Brush asparagus with olive oil and season with salt and pepper.
3. Grill asparagus for 3-5 minutes per side, until tender.
4. In a large bowl, combine arugula, cherry tomatoes, and parmesan cheese.
5. Slice grilled asparagus into 1-inch pieces and add to the bowl.
6. Drizzle with lemon juice and toss to combine.
7. Serve immediately, garnished with additional parmesan cheese if desired.

5. Butternut Squash and Sage Risotto

Creamy butternut squash and sage risotto perfect for a spring evening.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/4 cup white wine
• 2 tablespoons sage, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut butternut squash in half, scoop out seeds, and roast for 45 minutes.
3. In a large skillet, heat olive oil and sauté chopped onion and garlic until softened.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add white wine and cook until liquid is absorbed.
6. Warm vegetable broth and add 1/2 cup at a time, stirring constantly, until rice is cooked.
7. Scoop out roasted butternut squash and mash, then add to rice mixture.
8. Stir in chopped sage and grated Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve immediately, garnished with additional sage if desired.

6. Green Goddess Soup

Creamy and healthy Green Goddess Soup made with fresh herbs and vegetables.

Ingredients

• 2 cups spinach
• 1 cup green peas
• 1/2 cup celery
• 1/2 cup green onion
• 2 cloves garlic
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 cup Greek yogurt
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add garlic, celery, and green onion, and cook until tender.
3. Add spinach, green peas, and vegetable broth to the pot.
4. Bring the mixture to a boil, then reduce heat and let simmer.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in Greek yogurt and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh herbs if desired.

7. Parsley and Chickpea Falafel

Crispy and flavorful falafel packed with parsley and chickpeas.

Ingredients

• 1 cup dried chickpeas
• 1/4 cup chopped parsley
• 2 cloves garlic
• 1/4 cup chopped onion
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil

Instructions

1. Soak the chickpeas overnight, then drain and rinse them.
2. Preheat the oven to 375°F (190°C).
3. In a food processor, combine the chickpeas, parsley, garlic, onion, lemon juice, salt, black pepper, flour, and cayenne pepper.
4. Process the mixture until it is well combined and slightly chunky.
5. Using your hands, shape the mixture into small patties or balls.
6. Place the falafel on a baking sheet lined with parchment paper.
7. Drizzle the olive oil over the falafel and gently roll them to coat evenly.
8. Bake the falafel for 20-25 minutes, or until crispy and golden brown on the outside.
9. Serve the falafel hot with your favorite sauce or in a pita sandwich.

8. Spring Pea and Mint Salad

Fresh spring peas and mint come together in a light and invigorating salad.

Ingredients

• 1 cup fresh spring peas
• 1/4 cup fresh mint leaves
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the spring peas, mint leaves, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the pea mixture and toss to combine.
4. Sprinkle the feta cheese over the top and season with salt and pepper to taste.
5. Serve immediately, garnished with additional mint leaves if desired.

9. Cauliflower and Kale Curry

Vibrant Indian-inspired curry with cauliflower and kale in a rich, spiced sauce.

Ingredients

• 1 head of cauliflower
• 2 cups of kale
• 2 medium onions
• 3 cloves of garlic
• 1 tablespoon of grated ginger
• 1 teaspoon of curry powder
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of cumin
• 1/4 teaspoon of cayenne pepper
• 1 can of coconut milk
• Salt and pepper to taste
• 2 tablespoons of olive oil

Instructions

1. Heat oil in a large pan over medium heat.
2. Add onions, garlic, and ginger, and cook until the onions are translucent.
3. Add the curry powder, turmeric, cumin, and cayenne pepper, and stir for 1 minute.
4. Add the cauliflower and kale, and cook for 5 minutes.
5. Pour in the coconut milk, and stir to combine.
6. Bring the mixture to a simmer, then reduce the heat to low and cook for 15-20 minutes.
7. Season with salt and pepper to taste.
8. Serve hot over rice or with naan bread.

10. Beet and Arugula Goat Cheese Salad

A rejuvenating salad of roasted beets, arugula, and goat cheese, perfect for spring.

Ingredients

• 4 medium beets
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/2 cup goat cheese
• 4 cups arugula
• Salt and pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, whisk together olive oil and balsamic vinegar.
5. Add the arugula to the bowl and toss to combine with the dressing.
6. Divide the arugula among four plates, then top with beets and crumbled goat cheese.
7. Season with salt and pepper to taste.

11. Zucchini and Basil Stir Fry

Quick and easy zucchini stir fry with fresh basil flavors.

Ingredients

• 2 medium zucchinis
• 1/4 cup olive oil
• 1 onion
• 2 cloves garlic
• 1 cup fresh basil
• Salt and pepper to taste

Instructions

1. Slice the zucchinis into thin rounds and set aside.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the sliced onion and cook until translucent.
4. Add the minced garlic and cook for an additional minute.
5. Add the sliced zucchinis and cook until tender.
6. Stir in fresh basil and season with salt and pepper to taste.
7. Serve hot and enjoy.

12. Hearty Lentil and Kale Stew

Hearty Lentil and Kale Stew is a comforting, nutritious dish for a chilly day.

Ingredients

• 1 cup dried green or brown lentils
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups curly kale, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional 1-2 minutes.
4. Add the chopped carrot and celery and cook for 5 minutes, or until the vegetables start to soften.
5. Add the lentils, water, diced tomatoes, thyme, and bay leaf to the pot.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
7. Stir in the chopped kale and cook until wilted, about 5-7 minutes.
8. Season the stew with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh herbs if desired.

13. Asparagus and Provolone Frittata

Delicious asparagus and provolone frittata perfect for springtime breakfast.

Ingredients

• 6 eggs
• 1 cup diced asparagus
• 1/2 cup diced provolone cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the diced asparagus and cook until tender, about 4-5 minutes.
6. In a large bowl, whisk together the eggs and a pinch of salt.
7. Pour the eggs over the asparagus mixture in the skillet.
8. Sprinkle the diced provolone cheese over the top of the eggs.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set.
10. Remove from the oven and let cool for a few minutes before slicing and serving.

14. Watercress and Strawberry Salad

Refresh your palate with a sweet and tangy Watercress and Stra

wbIerry Salad.ngredients

• 4 cups watercress
• 2 cups hulled and sliced strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup balsamic vinaigrette
• Salt and pepper to taste

Instructions

1. In a large bowl, combine watercress and sliced strawberries.
2. In a small bowl, whisk together balsamic vinaigrette, salt, and pepper.
3. Drizzle the vinaigrette over the watercress mixture and toss to combine.
4. Sprinkle crumbled feta cheese and chopped pecans over the top of the salad.
5. Serve immediately and enjoy.

15. Spinach and Artichoke Casserole

A creamy, flavorful casserole perfect for spring gatherings.

Ingredients

• 1 (14 oz) can artichoke hearts
• 1 package frozen spinach, thawed
• 1 cup cream cheese
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F.
2. In a large skillet, sauté garlic until fragrant.
3. Add spinach and cook until wilted.
4. In a large bowl, combine cooked spinach, artichoke hearts, cream cheese, mayonnaise, Parmesan cheese, and mozzarella cheese.
5. Stir in parsley and season with salt and pepper.
6. Transfer the mixture to a 9x13 inch baking dish.
7. Bake for 25-30 minutes or until golden brown and bubbly.
8. Serve hot and enjoy.

16. Carrot and Ginger Soup

Creamy and comforting soup made with carrots and ginger.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 inches ginger, grated
• 4 cups chopped carrots
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and grated ginger, cook for 1 minute.
4. Add chopped carrots, cook for 5 minutes, stirring occasionally.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat and simmer until carrots are tender, about 20 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and season with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh herbs, if desired.

17. Radish and Arugula Salad

Fresh radish and arugula combine in a peppery salad.

Ingredients

• 4 large radishes
• 4 cups arugula
• 1/2 cup shaved parmesan
• 1/4 cup olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Slice the radishes into thin rounds and place in a bowl of ice water.
2. In a large bowl, combine arugula and shaved parmesan.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Drain the radishes and add to the bowl with arugula.
5. Drizzle the olive oil and lemon juice mixture over the salad.
6. Season with salt and pepper to taste.
7. Serve immediately.

18. Stuffed Bell Peppers With Quinoa and Herbs

Vibrant bell peppers filled with quinoa, herbs, and cheese for a healthy meal.

Ingredients

• 4 bell peppers
• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed herbs
• 1 cup shredded cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. Cook quinoa according to package instructions using 2 cups of water.
4. Heat olive oil in a pan and sauté the chopped onion and minced garlic.
5. Mix cooked quinoa, sautéed onion and garlic, mixed herbs, and shredded cheese in a bowl.
6. Stuff each bell pepper with the quinoa mixture and place in a baking dish.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, until bell peppers are tender.
9. Season with salt and pepper to taste, then serve warm.

19. Green Curry With Spinach and Vegetables

Delicious and healthy green curry with spinach and mixed vegetables.

Ingredients

• 2 medium-sized potatoes
• 1 large onion
• 2 cloves of garlic
• 1 cup of mixed vegetables
• 2 cups of spinach
• 1 tablespoon of green curry paste
• 2 cups of coconut milk
• 1 teaspoon of soy sauce
• Salt and pepper to taste

Instructions

1. Peel and dice the potatoes and boil them until they are tender.
2. Heat oil in a pan and sauté the onion and garlic until they are soft.
3. Add the mixed vegetables and cook for 5 minutes.
4. Add the green curry paste and cook for 1 minute.
5. Add the coconut milk and stir well.
6. Add the cooked potatoes, spinach, and soy sauce to the curry.
7. Season with salt and pepper to taste.
8. Simmer the curry for 10 minutes and serve hot.

20. Roasted Vegetable and Kale Wrap

A flavorful wrap filled with roasted vegetables and kale.

Ingredients

• 1 cup kale
• 2 cups mixed roasted vegetables
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large flour tortilla
• 1/4 cup hummus
• 1/4 cup shredded cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper, and roast for 20-25 minutes.
3. Fill the tortilla with roasted vegetables, kale, hummus, and shredded cheese.
4. Drizzle with additional olive oil if needed.
5. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the wrap up tightly.
6. Slice in half and serve immediately.

21. Pea and Mint Risotto

Creamy pea and mint risotto, a revitalizing spring vegetarian dish.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh peas
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the white wine and cook until the liquid is almost completely absorbed.
6. Add 1 cup of vegetable broth to the rice and stir until absorbed, repeat this process until all the broth is used.
7. Stir in the fresh peas and cook until tender.
8. Stir in the chopped mint leaves and grated Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve the risotto hot, garnished with additional mint leaves if desired.

22. Caprese Salad With Fresh Basil and Mozzarella

Fresh mozzarella, basil, and tomatoes combine for a classic Italian salad.

Ingredients

• 3 large tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Arrange the sliced tomatoes on a large plate or platter.
2. Top the tomatoes with sliced mozzarella cheese.
3. Sprinkle the chopped basil leaves over the mozzarella cheese.
4. Drizzle the olive oil over the salad.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

Conclusion

You'll savor each bite, as spring's symphony of flavors dances on your palate, a true culinary awakening. With these 22 recipes, you'll illuminate your table with vibrant greens, and nourish your body with wholesome goodness, making every meal a masterpiece, an endorsement to spring's splendor, where taste and nutrition harmonize in perfect sync.