18 Delicious Plant Based School Recipes Nutritious

Looking to spice up your school lunch routine with something both nutritious and delicious? You’re in the right place! Our roundup of 18 Delicious Plant-Based School Recipes is packed with easy, kid-approved meals that are as good for the planet as they are for growing bodies. From quick breakfasts to hearty lunches, these recipes will keep everyone at the table happy. Let’s dive in!

Vegan Mac and Cheese

Who says vegan can’t be decadent? This Vegan Mac and Cheese slaps with creamy, cheesy vibes—no dairy needed. Grab your fork and let’s dive in.

Ingredients

• 2 cups elbow macaroni (al dente perfection)
• 1 cup raw cashews (soaked until plump)
• 1 cup unsweetened almond milk (creamy and smooth)
• 1/4 cup nutritional yeast (for that cheesy punch)
• 2 tbsp lemon juice (bright and tangy)
• 1 tbsp white miso paste (umami depth)
• 1 tsp garlic powder (aromatic and bold)
• 1/2 tsp turmeric (for golden hue)
• 1/2 tsp smoked paprika (smoky kick)
• Salt to taste (crystal-clear sea salt)

Instructions

1. Boil the elbow macaroni in salted water for 7 minutes, until al dente. Drain and set aside.
2. Blend soaked cashews, almond milk, nutritional yeast, lemon juice, miso paste, garlic powder, turmeric, and smoked paprika until silky smooth. Tip: Soak cashews overnight for the creamiest sauce.
3. Pour the sauce over the cooked macaroni in a pot. Stir on low heat for 3 minutes until everything is warmly combined. Tip: If the sauce thickens, add a splash of almond milk.
4. Season with salt, then serve immediately. Tip: For a crispy top, broil for 2 minutes with a sprinkle of breadcrumbs.

Absolute comfort in a bowl—this mac and cheese is velvety, rich, and packed with flavor. Try topping with crispy fried onions for an extra crunch.

Quinoa and Black Bean Salad

Ditch the boring salads—this Quinoa and Black Bean Salad is a flavor-packed, protein-rich powerhouse that’s as easy to make as it is delicious. Perfect for meal prep or a quick lunch, it’s a vibrant mix of textures and tastes that’ll keep you coming back for more.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, roughly chopped
• 1/4 cup red onion, finely diced
• 2 tbsp lime juice, freshly squeezed
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 tsp ground cumin, aromatic and earthy
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
3. While quinoa cooks, in a large bowl, mix black beans, cherry tomatoes, cilantro, and red onion.
4. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper until emulsified. Tip: Taste and adjust seasoning before adding to the salad.
5. Fluff quinoa with a fork and add to the bowl with vegetables. Pour dressing over and toss gently to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving.

Get ready for a salad that’s bursting with freshness—the quinoa adds a nutty chew, while the black beans and tomatoes bring a juicy pop. Serve it over greens, stuffed in a wrap, or straight from the bowl for a satisfying meal any time of day.

Sweet Potato and Chickpea Curry

Make your taste buds dance with this Sweet Potato and Chickpea Curry—packed with bold flavors and ready in a flash.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 large sweet potato, peeled and diced into 1-inch cubes
• 1 can (15 oz) creamy coconut milk
• 1 can (15 oz) plump chickpeas, drained and rinsed
• 2 tbsp fiery red curry paste
• 1 cup crisp vegetable broth
• 1 tbsp zesty lime juice
• 1/2 tsp coarse sea salt
• 1/4 cup fresh cilantro, roughly chopped

Instructions

1. Heat the fragrant coconut oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced sweet potato to the skillet. Sauté for 5 minutes, stirring occasionally, until the edges start to caramelize.
3. Stir in the fiery red curry paste and cook for 1 minute to release its aromas.
4. Pour in the creamy coconut milk and crisp vegetable broth. Bring to a gentle boil, then reduce heat to simmer.
5. Add the plump chickpeas and coarse sea salt. Simmer uncovered for 15 minutes, or until the sweet potato is fork-tender.
6. Drizzle with zesty lime juice and sprinkle with fresh cilantro before serving.

Serve this luscious curry over a bed of fluffy jasmine rice or with warm naan for dipping. The creamy coconut milk and tender sweet potatoes create a harmony of textures that’s simply irresistible.

Avocado and Spinach Pasta

Let’s dive into a creamy, dreamy bowl of Avocado and Spinach Pasta that’s as easy to whip up as it is delicious. Perfect for those nights when you want something quick, healthy, and utterly satisfying.

Ingredients

• 8 oz whole wheat pasta (for a nutty, hearty base)
• 1 ripe avocado (creamy and buttery)
• 2 cups fresh spinach leaves (vibrant and tender)
• 2 cloves garlic (minced, for a pungent kick)
• 1/4 cup rich extra virgin olive oil
• 1/2 cup grated Parmesan cheese (sharp and salty)
• 1 tbsp fresh lemon juice (bright and zesty)
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, halve the avocado, remove the pit, and scoop the flesh into a blender. Add the fresh spinach, minced garlic, extra virgin olive oil, Parmesan cheese, lemon juice, black pepper, and sea salt.
3. Blend on high until the mixture is smooth and creamy, about 1 minute. Tip: If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
4. Drain the pasta and return it to the pot. Pour the avocado spinach sauce over the hot pasta and toss until evenly coated. Tip: The heat from the pasta will wilt the spinach slightly, enhancing the sauce’s flavor.
5. Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil if desired.

Perfectly creamy with a fresh, vibrant kick from the spinach and lemon, this pasta is a dream. Try topping it with grilled chicken or shrimp for an extra protein punch, or keep it veggie-forward for a light yet satisfying meal.

Lentil and Vegetable Soup

Unlock the secret to a cozy, nutrient-packed bowl with this lentil and vegetable soup—**bold flavors**, **vibrant colors**, and **zero fuss**.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups low-sodium vegetable broth
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 cups fresh baby spinach
• 1 tbsp fresh lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
3. Stir in cumin and smoked paprika; cook for 1 minute until fragrant.
4. Add lentils, vegetable broth, diced tomatoes with juices, and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
6. Remove bay leaf. Stir in spinach and lemon juice; cook until spinach wilts, about 2 minutes.
7. Season with salt and pepper to taste. Serve hot.

Feel the **velvety lentils** and **tender veggies** dance in your mouth. Top with a dollop of Greek yogurt or a sprinkle of feta for an extra creamy twist.

Chocolate Avocado Pudding

Let’s blend health and indulgence with this creamy Chocolate Avocado Pudding—your guilt-free dessert fix is here.

Ingredients

• 2 ripe avocados, creamy and smooth
• 1/4 cup unsweetened cocoa powder, rich and dark
• 1/3 cup pure maple syrup, golden and sweet
• 1/2 cup almond milk, cold and creamy
• 1 tsp vanilla extract, pure and aromatic
• A pinch of sea salt, fine and flaky

Instructions

1. Scoop the creamy flesh of the avocados into a high-speed blender.
2. Add the rich cocoa powder, golden maple syrup, cold almond milk, aromatic vanilla extract, and flaky sea salt to the blender.
3. Blend on high for 1 minute, or until the mixture is perfectly smooth and no avocado chunks remain. Tip: Scrape down the sides halfway through to ensure even blending.
4. Taste the pudding and adjust sweetness with a bit more maple syrup if needed. Tip: The ripeness of your avocados can affect sweetness, so adjust accordingly.
5. Pour the pudding into serving bowls and chill in the refrigerator for at least 30 minutes to thicken. Tip: Cover with plastic wrap directly on the surface to prevent a skin from forming.

Get ready to dive into a dessert that’s luxuriously smooth with a deep chocolate flavor. Serve it topped with fresh berries or a sprinkle of crushed nuts for an extra crunch.

Banana Oat Pancakes

Make mornings unforgettable with these fluffy, fiber-packed Banana Oat Pancakes. They’re quick, easy, and packed with natural sweetness.

Ingredients

• 1 cup rolled oats (old-fashioned, for hearty texture)
• 1 ripe banana (speckled and sweet)
• 2 large eggs (farm-fresh, for richness)
• 1/2 cup milk (whole, for creaminess)
• 1 tbsp honey (raw, for a floral touch)
• 1 tsp vanilla extract (pure, for depth)
• 1/2 tsp baking powder (fresh, for lift)
• 1/4 tsp salt (fine sea, to balance sweetness)
• 1 tbsp unsalted butter (for frying, golden and fragrant)

Instructions

1. Blend 1 cup rolled oats in a blender until finely ground, about 30 seconds, for a smooth batter.
2. Add 1 ripe banana, 2 large eggs, 1/2 cup milk, 1 tbsp honey, 1 tsp vanilla extract, 1/2 tsp baking powder, and 1/4 tsp salt to the blender. Pulse until smooth, scraping down the sides as needed.
3. Heat a non-stick skillet over medium heat and add 1/2 tbsp unsalted butter, swirling to coat the pan evenly.
4. Pour 1/4 cup of batter per pancake into the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
5. Flip carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through.
6. Repeat with remaining batter, adding more butter as needed to prevent sticking.

Crave-worthy with a crispy edge and tender middle, these pancakes are a dream drizzled with extra honey or topped with fresh berries. Perfect for a lazy weekend or a speedy weekday breakfast.

Roasted Vegetable Wraps

Let’s dive into these Roasted Vegetable Wraps—packed with smoky flavors and crisp textures, they’re a veggie lover’s dream.

Ingredients

• 2 cups of colorful bell peppers, thinly sliced
• 1 large zucchini, cut into matchsticks
• 1 red onion, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 4 large whole wheat tortillas
• 1/2 cup creamy hummus
• 1 cup fresh arugula
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the bell peppers, zucchini, and red onion with olive oil, smoked paprika, black pepper, and sea salt on the baking sheet.
3. Roast the vegetables for 20 minutes, stirring halfway, until they’re caramelized and tender.
4. Warm the whole wheat tortillas in a dry skillet over medium heat for 30 seconds per side for extra pliability.
5. Spread 2 tbsp of creamy hummus on each tortilla, leaving a 1-inch border.
6. Divide the roasted vegetables evenly among the tortillas, then top with fresh arugula and crumbled feta cheese.
7. Fold the sides of the tortillas in, then roll tightly from the bottom to enclose the filling.
8. Slice each wrap in half diagonally and serve immediately.

Just imagine the crunch of the veggies against the creamy hummus and the peppery bite of arugula. Serve these wraps with a side of sweet potato fries for a complete meal that’s as satisfying as it is colorful.

Homemade Hummus with Veggie Sticks

Transform your snack game with this creamy, dreamy hummus paired with crisp veggie sticks—perfect for dipping any time of day.

Ingredients

• 1 can (15 oz) creamy chickpeas, drained and rinsed
• 1/4 cup rich tahini paste
• 3 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil, plus more for drizzling
• 1 small garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 cup ice-cold water
• Assorted fresh veggie sticks (carrots, cucumbers, bell peppers)

Instructions

1. In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, minced garlic, cumin, and sea salt.
2. Blend on high for 1 minute, scraping down the sides with a spatula to ensure everything is incorporated.
3. With the processor running, slowly add the ice-cold water through the feed tube. Blend for an additional 2 minutes until ultra-smooth. Tip: The cold water helps achieve that signature creamy texture.
4. Taste and adjust seasoning if needed, then transfer to a serving bowl.
5. Drizzle with a little more olive oil and a sprinkle of cumin for garnish. Tip: Let it sit for 10 minutes before serving to allow flavors to meld.
6. Serve with an array of fresh veggie sticks on the side. Tip: For extra crunch, keep the veggies chilled until serving.

Light, fluffy, and packed with flavor, this hummus is a versatile dip that’s as nutritious as it is delicious. Try spreading it on toast or using it as a sandwich spread for a quick flavor upgrade.

Peanut Butter and Jelly Smoothie

Never settle for a boring breakfast again. Blend up this Peanut Butter and Jelly Smoothie for a nostalgic twist that’s packed with protein and ready in minutes.

Ingredients

• 1 cup creamy peanut butter
• 1 cup frozen mixed berries
• 2 tbsp honey
• 1 cup vanilla almond milk
• 1/2 cup Greek yogurt
• 1 tsp vanilla extract
• 1 cup ice cubes

Instructions

1. Add 1 cup creamy peanut butter, 1 cup frozen mixed berries, and 2 tbsp honey to the blender.
2. Pour in 1 cup vanilla almond milk and 1/2 cup Greek yogurt for a creamy base.
3. Drop in 1 tsp vanilla extract for a hint of warmth and depth.
4. Top with 1 cup ice cubes to thicken the smoothie to perfection.
5. Blend on high for 45 seconds, or until the mixture is smooth and no chunks remain. Tip: For a thicker smoothie, add more ice; for thinner, add a splash more almond milk.
6. Stop the blender and scrape down the sides with a spatula to ensure everything is fully incorporated. Tip: This step guarantees a uniformly smooth texture.
7. Blend again for 15 seconds to achieve that silky, drinkable consistency. Tip: Taste and adjust sweetness with more honey if desired.

Absolutely dreamy, this smoothie swirls together the classic PB&J flavors into a drinkable delight. Serve it in a chilled glass with a drizzle of peanut butter on top for an Instagram-worthy finish.

Zucchini Noodles with Pesto

Noodle your way into a lighter, brighter meal with zucchini noodles drenched in vibrant pesto. This dish swaps carbs for greens without skimping on flavor.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 2 cups fresh basil leaves, packed
• 1/2 cup rich extra virgin olive oil
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, peeled
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. In a food processor, combine fresh basil leaves, pine nuts, and garlic cloves. Pulse until coarsely chopped.
2. With the processor running, slowly drizzle in rich extra virgin olive oil until the mixture is smooth and emulsified.
3. Add freshly grated Parmesan cheese, sea salt, and black pepper. Pulse again until just combined. Tip: For a creamier pesto, add a splash of water.
4. Using a spiralizer, turn zucchinis into noodles. Tip: Avoid over-spiralizing to prevent mushy noodles.
5. In a large bowl, toss zucchini noodles with pesto until evenly coated. Tip: Let sit for 5 minutes to allow flavors to meld.

Kick back and enjoy the al dente texture of zucchini noodles paired with the herbaceous punch of homemade pesto. Serve chilled for a refreshing twist or top with grilled chicken for added protein.

Black Bean and Corn Tacos

Zesty and vibrant, these Black Bean and Corn Tacos are your ticket to a flavor-packed meal in minutes. Grab your skillet—let’s turn simple ingredients into a fiesta.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 cup sweet corn kernels, charred to perfection
• 1 can (15 oz) black beans, drained and rinsed until water runs clear
• 1 tsp smoky cumin
• 1/2 tsp garlic powder, for a punch of flavor
• 1/4 tsp sea salt, finely ground
• 8 small corn tortillas, warmed until pliable
• 1/2 cup crumbled queso fresco, for a creamy finish
• 1/4 cup fresh cilantro, roughly chopped for a bright garnish
• 1 lime, cut into wedges for a zesty squeeze

Instructions

1. Heat 1 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 cup sweet corn kernels to the skillet. Cook, stirring occasionally, until charred in spots, about 5 minutes. Tip: Listen for the corn to start popping—that’s when you know it’s getting perfectly charred.
3. Stir in 1 can drained black beans, 1 tsp smoky cumin, 1/2 tsp garlic powder, and 1/4 tsp sea salt. Cook until heated through, about 3 minutes. Tip: For extra flavor, let the mixture sit untouched for 30 seconds to caramelize slightly.
4. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable. Tip: Keep them warm by wrapping in a clean kitchen towel.
5. Divide the black bean and corn mixture among the tortillas. Top with 1/2 cup crumbled queso fresco and 1/4 cup fresh cilantro. Serve with lime wedges on the side.

These tacos boast a delightful contrast of textures—creamy beans, crunchy corn, and soft tortillas. The smoky cumin and fresh lime elevate every bite. Try stacking them high for an Instagram-worthy presentation.

Stuffed Bell Peppers with Quinoa

Revolutionize your dinner game with these vibrant stuffed bell peppers, packed with fluffy quinoa and a melody of flavors that pop in every bite.

Ingredients

• 4 large, firm bell peppers (mixed colors for visual appeal)
• 1 cup uncooked quinoa, rinsed thoroughly
• 2 cups rich vegetable broth
• 1 tbsp golden extra virgin olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced to aromatic perfection
• 1 tsp smoked paprika for a deep, smoky flavor
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly cracked black pepper
• 1 cup sharp cheddar cheese, freshly grated
• 1/4 cup fresh parsley, chopped for a bright finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Slice the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
3. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent and fragrant, about 3 minutes.
4. Stir in the quinoa, vegetable broth, smoked paprika, sea salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
5. Remove the quinoa mixture from heat and let it sit covered for 5 minutes to steam further. Tip: Fluff with a fork to separate the grains for a lighter texture.
6. Fold in half of the grated cheddar cheese and all the parsley into the quinoa mixture, combining well.
7. Stuff each bell pepper to the brim with the quinoa mixture and place them upright in a baking dish. Tip: Pour a little water into the bottom of the dish to keep the peppers moist during baking.
8. Sprinkle the remaining cheddar cheese on top of each pepper for a golden, melty finish.
9. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly browned. Tip: For an extra crispy top, broil for the last 2 minutes.

Marvel at the contrast of the tender, sweet bell peppers against the hearty, cheesy quinoa filling. Serve these beauties on a bed of fresh arugula for an extra crunch or alongside a dollop of cool sour cream to balance the smoky flavors.

Berry and Spinach Smoothie Bowl

Unleash your morning with a Berry and Spinach Smoothie Bowl that’s as vibrant as your energy. Packed with antioxidants and a punch of flavor, it’s the ultimate kickstart.

Ingredients

• 1 cup frozen mixed berries (bursting with juicy sweetness)
• 1 ripe banana (creamy and naturally sweet)
• 1 cup fresh spinach leaves (crisp and earthy)
• 1/2 cup almond milk (smooth and subtly nutty)
• 1 tbsp chia seeds (tiny but mighty for crunch)
• 1 tbsp honey (golden and floral)
• 1/4 cup granola (crunchy and toasted)
• Fresh berries for topping (bright and fresh)

Instructions

1. In a high-powered blender, combine the frozen mixed berries, ripe banana, fresh spinach leaves, almond milk, and honey. Blend on high for 45 seconds until smooth and creamy. Tip: For a thicker consistency, add more frozen berries.
2. Pour the smoothie into a bowl. Tip: Use the back of a spoon to create a swirl effect for Instagram-worthy presentation.
3. Sprinkle the chia seeds and granola evenly over the top. Tip: Toast the granola beforehand for extra crunch and flavor.
4. Garnish with fresh berries for a pop of color and freshness.

Zesty and refreshing, this smoothie bowl offers a creamy texture with a satisfying crunch. Serve it in a hollowed-out pineapple for a tropical twist that’ll transport you to paradise.

Almond Butter and Banana Sandwich

Perfect for those rushed mornings or lazy afternoons, this almond butter and banana sandwich is your go-to for a quick, nutritious bite. Packed with creamy goodness and a hint of natural sweetness, it’s a no-fuss favorite.

Ingredients

• 2 slices of hearty whole grain bread
• 3 tbsp smooth almond butter, rich and creamy
• 1 medium ripe banana, sliced into 1/4-inch rounds
• 1 tsp honey, pure and golden
• A pinch of sea salt, finely ground

Instructions

1. Toast 2 slices of hearty whole grain bread until golden and crisp, about 2-3 minutes in a toaster set to medium.
2. Spread 3 tbsp of smooth almond butter evenly on one side of each toasted slice. Tip: For easier spreading, warm the almond butter slightly.
3. Arrange 1 medium ripe banana, sliced, on top of the almond butter on one slice. Drizzle with 1 tsp of honey and a pinch of sea salt.
4. Place the second slice of bread, almond butter side down, on top of the bananas to form a sandwich. Press gently to adhere.
5. Cut the sandwich diagonally for easy handling. Tip: Use a serrated knife for a clean cut through the bananas.

Enjoy the contrast of creamy almond butter and soft bananas against the crunch of toasted bread. For an extra treat, serve with a side of cold almond milk or a sprinkle of cinnamon on top.

Cauliflower and Chickpea Rice Bowl

Forget boring lunches—this bowl packs a punch with crispy, golden chickpeas and fluffy cauliflower rice. It’s a flavor explosion that’s as easy to make as it is to devour.

Ingredients

• 1 cup of crispy roasted chickpeas, drained and patted dry
• 2 cups of fresh cauliflower rice, pulsed to grain-size
• 2 tbsp of rich extra virgin olive oil
• 1 tsp of smoky paprika
• 1/2 tsp of garlic powder
• 1/4 tsp of sea salt
• 1/4 cup of creamy tahini
• 1 tbsp of fresh lemon juice
• 1/4 cup of chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the chickpeas with 1 tbsp of olive oil, paprika, garlic powder, and sea salt until evenly coated.
3. Spread the chickpeas in a single layer on the baking sheet and roast for 20 minutes, shaking the pan halfway for even crispiness.
4. While the chickpeas roast, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat.
5. Add the cauliflower rice to the skillet, stirring occasionally, for 5-7 minutes until tender but not mushy.
6. In a small bowl, whisk together tahini and lemon juice until smooth for the dressing.
7. Combine the roasted chickpeas and cauliflower rice in a bowl, drizzle with tahini dressing, and garnish with fresh parsley.

Serve this bowl warm for a satisfying crunch or chill it for a refreshing twist. The tahini dressing adds a creamy contrast to the crispy chickpeas, making every bite a delightful mix of textures.

Pumpkin and Lentil Stew

Bold flavors and hearty ingredients come together in this Pumpkin and Lentil Stew, a dish that’s as nutritious as it is comforting. Perfect for those chilly evenings when you crave something warming and satisfying.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 2 cups pumpkin puree, smooth and velvety
• 4 cups vegetable broth, low sodium
• 1 tsp ground cumin, aromatic and earthy
• 1/2 tsp smoked paprika, for a subtle kick
• Salt, to enhance flavors
• Freshly ground black pepper, for a bit of heat
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
3. Stir in the lentils, pumpkin puree, vegetable broth, cumin, and smoked paprika. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
5. Season with salt and pepper, adjusting to your preference.
6. Garnish with fresh parsley before serving.

Tip: For a creamier texture, blend half the stew before serving. Tip: Toast the cumin and smoked paprika before adding to unlock deeper flavors. Tip: Serve with a dollop of Greek yogurt for added richness.

Delightfully thick and packed with flavor, this stew pairs wonderfully with crusty bread or over a bed of fluffy quinoa. The pumpkin adds a sweet depth, while the lentils provide a satisfying bite.

Mango and Coconut Chia Pudding

Unlock the taste of summer with this creamy, dreamy Mango and Coconut Chia Pudding. It’s a no-cook, make-ahead breakfast or dessert that packs a tropical punch.

Ingredients

• 1 cup creamy coconut milk (full-fat for richness)
• 3 tbsp chia seeds (for that perfect pudding texture)
• 1 ripe mango, diced (juicy and sweet)
• 1 tbsp pure maple syrup (for a hint of natural sweetness)
• 1/2 tsp vanilla extract (pure and fragrant)
• A pinch of sea salt (to balance the flavors)

Instructions

1. In a medium bowl, whisk together the creamy coconut milk, chia seeds, pure maple syrup, vanilla extract, and a pinch of sea salt until well combined.
2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, until the mixture thickens into a pudding-like consistency. Tip: Stir the mixture after 30 minutes to prevent clumping.
3. Once set, give the chia pudding a good stir to fluff it up.
4. Layer the pudding with diced ripe mango in serving glasses. Tip: For an extra touch of elegance, use a piping bag to layer the pudding and mango.
5. Serve chilled, garnished with additional mango pieces on top. Tip: A sprinkle of toasted coconut flakes adds crunch and enhances the tropical vibe.

Zesty and refreshing, this pudding is a textural delight—creamy from the coconut, with little pops of chia and bursts of mango. Try it with a drizzle of lime juice for a tangy twist or top with granola for breakfast.

Conclusion

Whether you’re packing lunches or planning meals, these 18 plant-based school recipes offer a treasure trove of nutritious, delicious options. We hope they inspire your kitchen adventures! Don’t forget to try them out, leave a comment with your favorites, and share the love by pinning this article on Pinterest. Happy cooking!