15 Easy Spring Vegetarian Meals
Crisp vegetables, fresh herbs, and quick cooking times make it easier to get dinner on the table without much planning.
These easy vegetarian meals lean on simple staples—beans, pasta, grains, eggs, and cheese—plus plenty of spring produce like asparagus, peas, spinach, radishes, and lemon.
Whether you need a fast weeknight bowl or a laid-back weekend plate, these recipes are flexible, beginner-friendly, and full of fresh flavor.
1) Lemon Garlic Asparagus Pasta
Description (20–30 words): A quick, zesty pasta with tender asparagus and lots of garlic. It tastes fresh and light, but still feels like a real, satisfying dinner. Ingredients:
- 8 oz spaghetti or penne
- 1 bunch asparagus, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 lemon (zest + juice)
- Salt, pepper, chili flakes (optional)
- Parmesan (optional) Instructions:
- Cook pasta; add asparagus in the last 2 minutes. Reserve 1/2 cup pasta water.
- Sauté garlic in olive oil for 30 seconds.
- Toss pasta with garlic oil, lemon zest/juice, seasoning, and pasta water as needed.
2) Spring Veggie Fried Rice
Description (20–30 words): This colorful fried rice uses whatever spring vegetables you have. It’s quick, cozy, and a perfect way to turn leftover rice into dinner. Ingredients:
- 3 cups cooked rice (cold works best)
- 1 cup peas
- 1 cup diced carrots or asparagus
- 2 eggs (or omit)
- 2–3 tbsp soy sauce
- 1 tbsp sesame oil or olive oil
- 2 green onions, sliced
Instructions:
- Scramble eggs in a pan; remove to a plate.
- Sauté veggies 3–4 minutes, then add rice.
- Stir in soy sauce, sesame oil, eggs, and green onions.
3) Chickpea Salad Wraps with Crunchy Veg
Description (20–30 words): A creamy, tangy chickpea filling with crisp veggies makes these wraps feel fresh and filling. Great for lunch, picnics, or easy no-cook dinners. Ingredients:
- 1 can chickpeas, drained
- 2 tbsp Greek yogurt or mayo
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Celery, cucumber, or radish (chopped)
- Salt, pepper
- Tortillas or lettuce leaves
Instructions:
- Mash chickpeas roughly with a fork.
- Mix in yogurt, mustard, lemon, seasonings, and chopped veggies.
- Spoon into wraps or lettuce cups and serve.
4) Spinach & Feta Egg Skillet
Description (20–30 words): A simple skillet of eggs, wilted spinach, and salty feta that feels brunchy but works any night. Serve with toast for an effortless meal. Ingredients:
- 4–6 eggs
- 3 cups baby spinach
- 1/3 cup feta
- 1 tbsp olive oil
- Salt, pepper
- Optional: cherry tomatoes, herbs Instructions:
- Sauté spinach in olive oil until wilted.
- Crack eggs into the pan; cover and cook until set.
- Sprinkle feta and pepper; serve warm.
5) Sheet Pan Veggie Quesadillas
Description (20–30 words): Crispy, cheesy quesadillas made all at once in the oven. Roasted peppers, onions, and spinach make them feel spring-fresh and family-friendly. Ingredients:
- 4 large tortillas
- 1 bell pepper, sliced
- 1 small onion, sliced
- 2 cups spinach
- 1 1/2 cups shredded cheese
- Olive oil, salt, pepper
Instructions:
- Roast pepper and onion at 425°F (220°C) with oil and salt for 12 minutes.
- Add spinach to wilt on the pan.
- Fill tortillas with veggies and cheese; bake 8–10 minutes until crisp, then slice.
6) Creamy Pea Soup (Blender-Friendly)
Description (20–30 words): A bright green soup that tastes like spring. Frozen peas make it fast, and blending gives it a creamy texture without heavy cream. Ingredients:
- 3 cups peas (fresh or frozen)
- 1 small onion, chopped
- 2 cloves garlic
- 3 cups vegetable broth
- 1 tbsp olive oil
- Lemon juice, salt, pepper
- Mint (optional) Instructions:
- Sauté onion and garlic in oil until soft.
- Add peas and broth; simmer 5–7 minutes.
- Blend smooth; finish with lemon and mint.
7) Caprese Stuffed Avocados
Description (20–30 words): Creamy avocado filled with tomatoes, mozzarella, and basil feels fancy but takes minutes. It’s a refreshing, no-cook spring meal with big flavor. Ingredients:
- 2 ripe avocados
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella pearls (or diced mozzarella)
- Basil leaves
- Balsamic glaze (optional)
- Salt, pepper Instructions:
- Halve avocados and remove pits.
- Fill centers with tomatoes and mozzarella; add basil.
- Season and drizzle balsamic if desired.
8) Lentil & Lemon Herb Bowl
Description (20–30 words): This simple bowl is hearty but bright—lentils, herbs, and lemon do the work. Add whatever veggies you have for an easy, flexible dinner. Ingredients:
- 1 cup cooked lentils (canned or homemade)
- 1 cucumber, chopped
- 1 cup cherry tomatoes
- Parsley or dill, chopped
- Lemon juice + olive oil
- Salt, pepper Instructions:
- Combine lentils and chopped veggies in a bowl.
- Toss with lemon juice, olive oil, herbs, salt, and pepper.
- Serve as-is or with pita.
9) Spring Pesto Flatbread
Description (20–30 words): Store-bought pesto makes this flatbread feel effortless. Add spring toppings like asparagus, peas, or spinach, then bake until bubbly and crisp. Ingredients:
- Flatbread or naan
- 3–4 tbsp pesto
- 1 cup shredded mozzarella
- Spring veg (asparagus tips, peas, spinach)
- Olive oil, pepper Instructions:
- Heat oven to 450°F (230°C).
- Spread pesto on flatbread, add cheese and veggies.
- Bake 8–10 minutes; slice and serve.
10) Tomato-White Bean Skillet with Greens
Description (20–30 words): A one-pan, pantry-friendly dinner that still tastes fresh. White beans simmer in garlicky tomatoes, then greens melt in at the end. Ingredients:
- 1 can white beans, drained
- 1 can diced tomatoes
- 2 cloves garlic, minced
- 3 cups spinach or kale
- 1 tbsp olive oil
- Salt, pepper, chili flakes
Instructions:
- Sauté garlic in olive oil for 30 seconds.
- Add tomatoes and beans; simmer 8 minutes.
- Stir in greens to wilt; season and serve with bread.
11) Veggie Sushi-Style Rice Bowl
Description (20–30 words): All the flavors of veggie sushi without rolling anything. A rice bowl with crunchy cucumbers, carrots, avocado, and a simple soy-sesame drizzle. Ingredients:
- 2 cups cooked rice
- 1 cucumber, sliced
- 1 carrot, shredded
- 1 avocado, sliced
- Soy sauce + sesame oil
- Sesame seeds, nori (optional) Instructions:
- Add rice to bowls and arrange veggies on top.
- Drizzle with soy sauce and a little sesame oil.
- Top with sesame seeds and crushed nori if you like.
12) Roasted Spring Veg & Hummus Plates
Description (20–30 words): A mix-and-match dinner plate with roasted vegetables and hummus. It’s simple, colorful, and perfect when you want a snacky, low-stress meal. Ingredients:
- Asparagus, carrots, radishes, or zucchini (chopped)
- Olive oil, salt, pepper
- Hummus
- Lemon wedges
- Pita or crackers Instructions:
- Roast veggies at 425°F (220°C) for 15–20 minutes with oil and salt.
- Spread hummus on plates; add roasted veggies.
- Finish with lemon and serve with pita.
13) Quick Veggie Stir-Fry with Peanut Sauce
Description (20–30 words): Crisp spring vegetables in a fast peanut sauce that tastes better than takeout. Serve over rice or noodles for an easy, satisfying vegetarian dinner. Ingredients:
- Mixed veggies (snap peas, bell pepper, carrots, broccoli)
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp honey or maple syrup
- Water to thin Instructions:
- Stir-fry veggies in a hot pan until crisp-tender.
- Whisk peanut butter, soy sauce, lime, sweetener, and water.
- Pour sauce over veggies; toss and serve.
14) Ricotta & Pea Toast (Dinner Toast)
Description (20–30 words): Thick toast topped with creamy ricotta, sweet peas, lemon zest, and herbs. It’s quick, bright, and surprisingly filling for a simple meal. Ingredients:
- 4 slices sturdy bread
- 1 cup peas
- 1/2 cup ricotta
- Lemon zest + juice
- Olive oil, salt, pepper
- Mint or basil Instructions:
- Toast bread.
- Warm peas briefly; mix ricotta with lemon, salt, pepper.
- Spread ricotta, add peas, drizzle olive oil, and top with herbs.
15) Spring Veggie Tacos with Lime Slaw
Description (20–30 words): Easy tacos filled with sautéed veggies and a crunchy lime slaw. They’re fresh, bright, and fun—perfect for an effortless spring dinner. Ingredients:
- Corn or flour tortillas
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup shredded cabbage
- Lime juice
- Olive oil, salt, cumin (optional)
Instructions:
- Sauté zucchini and pepper with oil, salt, and cumin until tender.
- Toss cabbage with lime juice and a pinch of salt.
- Fill tortillas with veggies and slaw; serve immediately.
