16 Plant-Based Snack Recipes for Healthy Eating on the Go

Are you tired of eating unhealthy snacks on the go? Plant-based recipes are a great way to make your snacks healthy and tasty. You can try making energy balls, roasted chickpeas, and many other delicious options.

We have 16 easy and yummy plant-based snack recipes for you to try. These snacks are perfect for eating on the go, and they are good for your body too. You can start making them today and find your new favorite snack!

1. Nourishing Nut Butter Energy Balls

Nourishing Nut Butter Energy Balls are a healthy and delicious snack made with natural ingredients.

Ingredients

• 2 tablespoons peanut butter
• 1 tablespoon honey
• 1/2 cup rolled oats
• 1/4 cup chopped nuts
• 1/4 cup chocolate chips
• 1/4 cup shredded coconut
• Pinch of salt

Instructions

1. In a large mixing bowl, combine peanut butter and honey, mixing until smooth.
2. Add oats, chopped nuts, chocolate chips, and shredded coconut to the bowl, mixing until well combined.
3. Use your hands to shape the mixture into small balls, about 1 inch in diameter.
4. Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
5. Store the energy balls in an airtight container in the refrigerator for up to 5 days.

2. Fresh Fruit and Veggie Sticks With Hummus

Fresh fruit and veggie sticks with hummus make for a healthy and tasty snack.

Ingredients

• 1 cup cooked hummus
• 1 cup carrot sticks
• 1 cup cucumber sticks
• 1 cup cherry tomatoes
• 1 apple, sliced
• 1 pear, sliced

Instructions

1. Prepare the hummus according to package instructions or use store-bought hummus.
2. Wash and cut the carrot, cucumber, and cherry tomatoes into bite-sized sticks.
3. Slice the apple and pear into thin pieces.
4. Arrange the fruit and veggie sticks on a platter or individual plates.
5. Serve the hummus in a bowl alongside the fruit and veggie sticks.
6. Dip the fruit and veggie sticks into the hummus and enjoy.

3. Quinoa and Black Bean Bites

Crunchy quinoa and black bean bites are a satisfying plant-based snack.

Ingredients

• 1 cup cooked quinoa
• 1 cup cooked black beans
• 1/2 cup rolled oats
• 1/4 cup finely chopped onion
• 1 minced garlic clove
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mash the black beans using a fork or a potato masher.
3. Add the cooked quinoa, oats, onion, garlic, olive oil, cumin, salt, and pepper to the bowl with the mashed black beans.
4. Mix all the ingredients together until well combined.
5. Use your hands to shape the mixture into small balls, about 1 inch (2.5 cm) in diameter.
6. Place the balls onto a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes, or until the bites are lightly browned on the outside.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

4. Roasted Chickpeas With Herbs and Spices

Crispy roasted chickpeas seasoned with herbs and spices.

Ingredients

• 1 can chickpeas
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse chickpeas and dry with paper towels.
3. Mix chickpeas with olive oil, thyme, paprika, garlic powder, salt, and pepper.
4. Spread chickpeas on a baking sheet in a single layer.
5. Roast for 30-40 minutes or until crispy.
6. Remove from oven and let cool completely.

5. Avocado and Sprouts Wrap

A healthy and tasty wrap filled with avocado and sprouts.

Ingredients

• 1 whole wheat tortilla
• 1/2 avocado, mashed
• 1/4 cup alfalfa sprouts
• 1/4 cup sliced cucumber
• 1/4 cup sliced carrots
• 1 tablespoon hummus
• Salt and pepper to taste

Instructions

1. Lay the tortilla flat on a clean surface.
2. Spread the mashed avocado on the center of the tortilla.
3. Top the avocado with alfalfa sprouts, sliced cucumber, and sliced carrots.
4. Drizzle hummus over the vegetables.
5. Season with salt and pepper to taste.
6. Fold the bottom half of the tortilla up over the filling.
7. Fold in the sides and roll the wrap up tightly.
8. Slice in half and serve.

6. Lightweight Lentil and Vegetable Soup

Delicious and nutritious soup made with lentils and vegetables.

Ingredients

• 1 cup dried lentils
• 2 cups vegetable broth
• 1 onion
• 2 cloves garlic
• 2 carrots
• 2 celery stalks
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper

Instructions

1. Rinse the lentils and drain well.
2. Chop the onion, garlic, carrots, and celery.
3. In a large pot, sauté the chopped onion, garlic, carrots, and celery in a little water.
4. Add the lentils, vegetable broth, diced tomatoes, and thyme to the pot.
5. Bring the mixture to a boil, then reduce the heat and let it simmer.
6. Let the soup cook until the lentils are tender.
7. Season the soup with salt and pepper to taste.
8. Serve the soup hot.

7. Crunchy Carrot and Apple Salad

Crunchy Carrot and Apple Salad is a healthy and invigorating snack.

Ingredients

• 2 large carrots
• 1 large apple
• 1/4 cup raisins
• 1/4 cup chopped walnuts
• 2 tablespoons honey
• 1 tablespoon lemon juice

Instructions

1. Peel and grate the carrots and place them in a large bowl.
2. Dice the apple and add it to the bowl with the grated carrots.
3. Mix in the raisins and chopped walnuts.
4. In a small bowl, whisk together the honey and lemon juice.
5. Pour the honey and lemon juice mixture over the carrot and apple mixture.
6. Toss to combine and serve immediately.

8. Protein-Packed Chia Seed Pudding

Protein-Packed Chia Seed Pudding is a nutritious and filling snack.

Ingredients

• 1/2 cup chia seeds
• 1 cup almond milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup sliced almonds
• 1/2 cup diced mango

Instructions

1. In a small bowl, mix together chia seeds, almond milk, honey, vanilla extract, and salt.
2. Refrigerate the mixture for at least 2 hours or overnight.
3. Top the chia seed pudding with sliced almonds and diced mango.
4. Serve chilled and enjoy as a healthy snack.

9. Mini Whole Grain Pittas With Guacamole

Mini whole grain pittas filled with creamy guacamole make a delicious snack.

Ingredients

• 4 mini whole grain pittas
• 3 ripe avocados
• 1 lime
• 1/2 red onion
• 1 clove garlic
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the pittas in half and bake for 5 minutes.
3. Peel and pit the avocados and place in a bowl.
4. Squeeze the lime juice over the avocados and mash.
5. Finely chop the red onion and garlic, then add to the bowl.
6. Season with salt and pepper to taste.
7. Fill each pitta with the guacamole and garnish with cilantro.
8. Serve immediately and enjoy.

10. Spicy Roasted Edamame and Mushrooms

Spicy roasted edamame and mushrooms is a savory and healthy snack.

Ingredients

• 1 cup edamame
• 1 cup mixed mushrooms
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 teaspoon cayenne pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rinse the edamame and pat them dry with a paper towel.
3. In a bowl, toss the edamame and mushrooms with olive oil, garlic, soy sauce, smoked paprika, salt, pepper, and cayenne pepper.
4. Spread the mixture on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 20-25 minutes, or until the edamame are tender and the mushrooms are golden brown.
6. Remove from the oven and serve hot.

11. Cacao and Coconut Energy Bars

Delicious no-bake energy bars made with cacao and coconut.

Ingredients

• 1 cup rolled oats
• 1/2 cup shredded coconut
• 1/4 cup cacao powder
• 1/4 cup maple syrup
• 1/4 cup coconut oil
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a large mixing bowl, combine the oats, shredded coconut, and cacao powder.
2. In a separate bowl, mix together the maple syrup, coconut oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until well combined.
4. Press the mixture into a lined or greased 8x8 inch baking dish.
5. Refrigerate for at least 30 minutes to set.
6. Cut into bars and store in an airtight container in the refrigerator for up to a week.

12. Green Smoothie Packs With Superfoods

Delicious and nutritious green smoothie packs with superfoods for a quick energy boost.

Ingredients

• 1 cup frozen spinach
• 1/2 cup frozen pineapple
• 1/2 cup frozen mango
• 1/2 cup coconut water
• 1 scoop protein powder
• 1 tablespoon chia seeds
• 1 teaspoon spirulina powder

Instructions

1. Combine spinach, pineapple, mango, and coconut water in a blender.
2. Add protein powder, chia seeds, and spirulina powder to the blender.
3. Blend the mixture on high speed until smooth and creamy.
4. Pour the smoothie into a glass and serve immediately.
5. Store any leftover smoothie in an airtight container in the refrigerator for up to 24 hours.

13. Baked Sweet Potato and Black Bean Cakes

Crispy baked sweet potato and black bean cakes are a delicious plant-based snack.

Ingredients

• 2 large sweet potatoes
• 1 can black beans
• 1 onion
• 1 clove garlic
• 1 tablespoon cumin
• 1 teaspoon paprika
• Salt and pepper
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and bake for 45 minutes, or until soft.
3. Mash the sweet potatoes in a bowl and set aside.
4. In a pan, heat the olive oil and sauté the onion and garlic until softened.
5. Add the black beans, cumin, and paprika to the pan and stir to combine.
6. Add the mashed sweet potatoes to the pan and stir to combine with the black bean mixture.
7. Season with salt and pepper to taste.
8. Shape the mixture into patties and place on a baking sheet lined with parchment paper.
9. Bake for 20-25 minutes, or until crispy and golden brown.
10. Serve warm and enjoy.

14. Zesty Kale and Lemon Chips

Crispy kale chips infused with zesty lemon flavor.

Ingredients

• 2 cups kale leaves
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup nutritional yeast

Instructions

1. Preheat the oven to 250°F (120°C).
2. Remove stems from kale leaves and tear into bite-sized pieces.
3. In a bowl, whisk together lemon juice, olive oil, salt, black pepper, and garlic powder.
4. Add the kale pieces to the bowl and massage the lemon mixture into the leaves.
5. Line a baking sheet with parchment paper and arrange the kale pieces in a single layer.
6. Sprinkle nutritional yeast over the kale pieces.
7. Bake for 10-12 minutes or until crispy and golden brown.
8. Remove from oven and let cool completely before serving.

15. Travel-Friendly Trail Mix With Nuts and Seeds

A healthy and convenient snack mix with nuts and seeds for on-the-go.

Ingredients

• 1 cup mixed nuts
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1/4 cup dried cranberries
• 1/4 cup dark chocolate chips
• 1 tablespoon honey
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (180°C).
2. Spread the mixed nuts, pumpkin seeds, and sunflower seeds on a baking sheet.
3. Bake for 10 minutes, stirring occasionally, until lightly toasted.
4. In a large bowl, combine the toasted nuts and seeds, dried cranberries, and dark chocolate chips.
5. In a small bowl, mix the honey and salt until well combined.
6. Pour the honey mixture over the nut mixture and stir until everything is well coated.
7. Let the mixture cool completely before serving or storing in an airtight container.

16. Mini Quiches With Tofu and Sauteed Spinach

Mini quiches with tofu and sauteed spinach are a delicious plant-based snack.

Ingredients

• 1 block of firm tofu
• 1 package of frozen spinach
• 1 pie crust
• 1 onion
• 2 cloves of garlic
• 1 cup of plant-based milk
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and cut into small squares.
3. In a pan, sauté the onion and garlic until softened.
4. Add the frozen spinach to the pan and cook until thawed.
5. Crumbling the tofu into small pieces, add it to the pan and stir to combine.
6. In a bowl, whisk together the plant-based milk and a pinch of salt and pepper.
7. Spoon a small amount of the tofu and spinach mixture onto one half of each square of pie crust.
8. Pour a small amount of the milk mixture over the filling.
9. Fold the other half of the pie crust square over the filling to form a triangle.
10. Brush the tops of the quiches with olive oil and bake for 20-25 minutes, or until golden brown.

Conclusion

You'll be snacking healthier with these plant-based recipes. Notably, 70% of consumers prioritize health when choosing snacks. With options like energy balls and roasted chickpeas, you'll satisfy cravings while nourishing your body, making healthy eating on-the-go a convenient reality.