Spring has sprung! Before you fill your fridge, I’ve got a quick run-down of which fruits and vegetables to looks for, plus more than 20 plant-based spring recipes to get you started.
Why eat more seasonal produce?
Fruits and vegetables harvested, locally sold, and eaten at their peak:
- cost less than non-seasonal produce
- tend to be richer in flavor, texture, and color
- connect you more closely with your local community
Which fruits and vegetables are in season during the spring season?
- fingerling potatoes
- fresh herbs (chives, cilantro, dill, mint)
- greens (arugula, collard greens, spinach, Swiss chard)
- mushrooms and morel
- scallions (green onions)
- snow peas
- lemons and limes
23 delicious ways to eat more spring fruits and vegetables:
There are so many ways to incorporate seasonal fruits and vegetables during the spring season but I rounded up the 23 most delicious recipes to get you started. Bring on the greens!
Plant-based spring recipes – breakfast:
Include seasonal vegetables and greens in frittatas and other egg dishes or tofu scrambles. Top sweet breakfast dishes (like grain bowls, cereal, pancakes, and waffles) with fresh sliced strawberries.
Spring Vegetable Frittata | The Lean Green Bean
Mini Spinach & Sweet Potato Frittatas | Create Kids Club
Chai Quinoa Breakfast Bowl with Strawberries | The Grateful Grazer
Plant-based spring recipes – soups & starters:
Potatoes and leeks make ideal seasonal soup ingredients, while avocado is another delicious way to add creaminess. If you’re hosting a party, serve bite-sized pea fritters or crostini with seasonal veggies and pesto.
Leek and Potato Soup with Spring Pea Shoots | Spicy RD Nutrition
Creamy Vegan Potato Leek Soup | The Grateful Grazer
Creamy Leek Avocado Cilantro Soup | The Delicious Crescent
Green Pea Quinoa Cakes | The Grateful Grazer
Roasted Asparagus and Ricotta Crostini with Pea Pesto | Bite of Health Nutrition
Plant-based spring recipes – salads & sides
Light and refreshing green asparagus salads make a welcome addition to spring dinner tables – dressing in zesty lemon vinaigrette is a must. Green salads are a no-brainer this time of year but don’t forget the noodles – pasta salads are perfect for picnics and travel.
Quick & Easy Green Udon Noodle Salad | The Grateful Grazer
Asparagus Mint Salad with Lemon Vinaigrette | Nutritioulicious
Shaved Asparagus Salad | RDelicious Kitchen
Springtime Salad with Lemon Hemp Dressing | The Grateful Grazer
Strawberry Arugula Salad with Toasted Hazelnuts | Mom’s Kitchen Handbook
Green Goddess Pasta | The Grateful Grazer
Stuffed Artichokes | Living Well Kitchen
Oven Roasted Lemon Asparagus | Your Choice Nutrition
Balsamic Grilled Asparagus & Blackberries with Almonds | Emily Kyle Nutrition
Plant-based spring recipes – lunch and dinner:
In need of seasonal lunch and dinner ideas? Try stuffing seasonal veggies into your tacos, mixing them in with whole grain pasta, or as a topping for naan pizzas. Instead of tortillas, use collard green leaves for wraps.
Cornmeal Crusted Avocado Tacos | The Grateful Grazer
Collard Green Wraps with Tofu and Thai Peanut Sauce | The Foodie Dietitian
Spring Vegetable Pasta with Pesto | Aggie’s Kitchen
Spring Green Pecan Pesto Naan Pizzas | The Grateful Grazer
Mushroom and Caramelized Onion Naan Pizzas | The Grateful Grazer
Artichoke and Spinach Pesto Pita Pizza | One Hungry Bunny
Which spring fruit or vegetable is your favorite?
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