50+ Hearty January Plant-Based Recipes for Winter Wellness

As the new year begins, it’s the perfect time to focus on nourishing our bodies with wholesome, plant-based meals. January is all about fresh starts, and what better way to kick off the year than with recipes that are not only healthy but also delicious and satisfying?

Whether you’re embracing a plant-based lifestyle or simply looking to incorporate more vegetables and whole foods into your diet, these 50+ January plant-based recipes are perfect for the colder months.

From hearty soups and stews to fresh salads and vibrant grain bowls, January’s seasonal produce offers endless possibilities for plant-based cooking.

The beauty of plant-based meals lies in their ability to comfort and energize, while also being light and full of nutrition. These recipes are designed to warm you up during those chilly winter days while providing the energy and nutrients your body needs to thrive.

Whether you’re cooking for yourself, your family, or hosting a gathering, these plant-based dishes are sure to inspire your culinary creativity this January.

50+ Hearty January Plant-Based Recipes for Winter Wellness

January is the ideal time to experiment with plant-based recipes, especially as we embrace the season of renewal and fresh starts.

With over 50 plant-based dishes to choose from, you can enjoy a wide variety of flavors, textures, and nutrition-packed meals that will fuel your body and lift your spirits during the winter months.

These recipes are not just healthy—they are satisfying, vibrant, and bursting with the natural flavors of the season.

Whether you’re looking to warm up with a hearty stew, enjoy a refreshing salad, or indulge in comforting baked goods, these plant-based recipes will keep you nourished all month long.

Start the year with wholesome, plant-based meals and experience the delicious benefits of eating clean, green, and plant-powered!

Vegan Sweet Potato Lentil Stew

This hearty Vegan Sweet Potato Lentil Stew is the perfect plant-based comfort food for January’s chilly days. Packed with protein-rich lentils, nutrient-dense sweet potatoes, and warming spices, this one-pot wonder is both satisfying and nourishing. It’s an ideal choice for anyone embarking on Veganuary or seeking healthy, plant-forward meals to reset after the holiday season.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 medium sweet potatoes, peeled and diced
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 cups fresh spinach
• Juice of 1 lemon

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 3–4 minutes.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add sweet potatoes, lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, turmeric, and cayenne pepper. Bring to a boil.
4. Lower the heat, cover, and let it simmer for 25–30 minutes, or until the lentils and sweet potatoes are tender.
5. Stir in spinach and cook until wilted. Add lemon juice and adjust seasoning with salt and pepper.
6. Serve warm with crusty bread or over rice.

This Vegan Sweet Potato Lentil Stew will quickly become a staple in your winter meal rotation. It’s simple to make, incredibly flavorful, and brimming with essential vitamins and minerals. Enjoy it on its own or pair it with a salad for a balanced, plant-based feast.

Roasted Cauliflower and Chickpea Buddha Bowl

January is all about fresh starts, and this Roasted Cauliflower and Chickpea Buddha Bowl brings clean eating to your table. Featuring roasted vegetables, quinoa, and a tangy tahini dressing, this bowl offers a blend of textures and bold flavors. Perfect for meal prep, this recipe helps you maintain your health goals while indulging in something delicious.

Ingredients

• 1 small cauliflower head, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1 cup mixed greens
• 1/2 avocado, sliced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 2–3 tablespoons water

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread evenly on a baking sheet.
3. Roast for 25–30 minutes, flipping halfway through, until the cauliflower is golden and tender.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust consistency as needed.
5. Assemble the Buddha bowl by layering quinoa, mixed greens, roasted cauliflower, chickpeas, and avocado slices. Drizzle with tahini dressing.
6. Serve immediately or store for meal prep.

The Roasted Cauliflower and Chickpea Buddha Bowl is a versatile meal that embodies the essence of plant-based eating. Whether you’re enjoying it for lunch or dinner, this recipe provides a vibrant, wholesome option that satisfies your hunger and keeps your January goals on track.

Creamy Coconut and Kale Soup

Kick off the new year with this Creamy Coconut and Kale Soup, a velvety dish that balances indulgence and nutrition. Infused with coconut milk, garlic, and spices, this soup highlights the earthy flavor of kale while providing a comforting warmth for cold January evenings. It’s perfect for cozy nights at home or as a starter for a plant-based dinner party.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 4 cups chopped kale, stems removed
• 1 teaspoon curry powder
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Juice of 1/2 lime

Instructions

1. Heat coconut oil in a large pot over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for another minute.
2. Add diced potato and vegetable broth. Bring to a boil, then reduce heat and simmer until the potato is tender, about 15 minutes.
3. Stir in coconut milk, kale, curry powder, nutmeg, salt, and pepper. Simmer for another 5–7 minutes until kale is wilted.
4. Using an immersion blender, blend the soup until creamy. Alternatively, blend in batches using a countertop blender.
5. Stir in lime juice, adjust seasoning, and serve warm with crusty bread.

This Creamy Coconut and Kale Soup is a delightful way to embrace January’s chill while nourishing your body. With its creamy texture and bold flavors, it’s sure to become a favorite among plant-based eaters and beyond. Enjoy the comforting goodness in every bowl.

Smoky Black Bean and Sweet Corn Chili

This Smoky Black Bean and Sweet Corn Chili is a one-pot wonder designed to warm you up during chilly January evenings. Loaded with plant-based protein, fiber, and a medley of bold spices, this dish delivers hearty comfort and a burst of smoky flavor. It’s perfect for batch cooking, making it a go-to recipe for busy weeks.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup frozen or canned sweet corn
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, sautéing for 5 minutes until softened.
2. Stir in garlic and cook for another minute until fragrant.
3. Add black beans, diced tomatoes, sweet corn, vegetable broth, and tomato paste. Mix well.
4. Stir in smoked paprika, chili powder, cumin, cayenne pepper, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This Smoky Black Bean and Sweet Corn Chili is a delicious way to bring warmth and comfort to your January menu. With its rich, smoky flavor and hearty ingredients, it’s a satisfying meal that supports plant-based resolutions and feeds the soul.

Winter Citrus and Quinoa Salad

Brighten up your January with this refreshing Winter Citrus and Quinoa Salad. Featuring juicy oranges, tangy grapefruit, crunchy greens, and fluffy quinoa, this salad bursts with vibrant colors and flavors. It’s light yet satisfying, making it an excellent choice for a detoxifying lunch or a side dish for dinner.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 large orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/2 cup pomegranate seeds
• 4 cups mixed greens or arugula
• 1/4 cup toasted almonds or walnuts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Cook quinoa by combining it with water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Let it cool.
2. In a large bowl, combine quinoa, orange segments, grapefruit segments, pomegranate seeds, and mixed greens.
3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss gently.
5. Sprinkle with toasted almonds or walnuts before serving.

The Winter Citrus and Quinoa Salad is a delightful mix of textures and flavors that invigorates the senses. It’s perfect for adding a touch of brightness to winter meals and keeping your plant-based eating exciting and nutritious.

Spiced Carrot and Red Lentil Soup

This Spiced Carrot and Red Lentil Soup combines the earthy sweetness of carrots with the creamy texture of red lentils. Infused with warming spices, it’s a comforting and immune-boosting meal to enjoy during January’s cold days. Easy to make and loaded with plant-based goodness, this soup is a great way to stay healthy without sacrificing flavor.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 medium carrots, peeled and diced
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 1/4 cup coconut milk (optional, for creaminess)
• Fresh parsley or cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for another minute.
2. Add carrots, red lentils, vegetable broth, coriander, cinnamon, turmeric, salt, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils and carrots are soft.
4. Use an immersion blender to puree the soup until smooth. Stir in coconut milk for extra creaminess if desired.
5. Garnish with fresh parsley or cilantro and serve hot.

The Spiced Carrot and Red Lentil Soup is a soul-warming dish that’s as nourishing as it is delicious. With its rich blend of spices and creamy texture, it’s a perfect addition to your plant-based repertoire and an excellent way to stay cozy and energized this winter.

Mushroom and Barley Stew

This Mushroom and Barley Stew is a hearty and wholesome plant-based dish, perfect for the cold days of January. Packed with earthy mushrooms, chewy barley, and a savory broth, this stew is both filling and nourishing. It’s easy to make, incredibly satisfying, and rich in flavor, making it a perfect choice for a cozy weeknight dinner or meal prep.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 cups mushrooms, sliced (cremini, button, or a mix)
• 1 cup pearl barley, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• Salt to taste
• 2 cups kale or spinach, chopped
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, until softened.
2. Add garlic and mushrooms, cooking for 5–7 minutes, until mushrooms release their moisture and begin to brown.
3. Stir in barley, vegetable broth, thyme, black pepper, bay leaf, and salt. Bring to a boil, then reduce heat and cover.
4. Simmer for 40–45 minutes, until the barley is tender and the stew has thickened.
5. Add chopped kale or spinach, and cook for an additional 5 minutes until wilted.
6. Remove the bay leaf, adjust seasoning as needed, and serve garnished with fresh parsley.

This Mushroom and Barley Stew is the epitome of cozy comfort in a bowl. It’s nutrient-dense, full of fiber, and has a deep, savory flavor from the mushrooms and herbs. Whether you enjoy it as a main course or pair it with a salad, it’s a nourishing dish that helps you embrace the winter months while staying healthy.

Roasted Beet and Avocado Salad with Lemon-Tahini Dressing

Brighten up your January with this vibrant Roasted Beet and Avocado Salad. The earthy sweetness of roasted beets, the creamy texture of avocado, and the crisp freshness of greens make for a perfect winter salad. Drizzled with a tangy lemon-tahini dressing, this salad offers a combination of flavors that feel refreshing and satisfying, making it an ideal light lunch or side dish.

Ingredients

• 3 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 4 cups mixed greens or arugula
• 1/4 cup pumpkin seeds or sunflower seeds
• 1 tablespoon olive oil
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1–2 tablespoons water (for dressing consistency)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed beets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
3. While the beets are roasting, prepare the dressing by whisking together olive oil, tahini, lemon juice, maple syrup, and enough water to achieve a smooth, pourable consistency.
4. Once the beets are roasted, allow them to cool for a few minutes.
5. In a large bowl, combine the roasted beets, mixed greens, avocado, and seeds. Drizzle with lemon-tahini dressing and toss gently.
6. Serve immediately as a fresh, vibrant salad or refrigerate for later use.

This Roasted Beet and Avocado Salad is a beautiful and nutritious way to enjoy the season’s root vegetables. The rich beets and creamy avocado, paired with the tangy dressing, make each bite a delightful experience. It’s a fresh and colorful addition to your January meals that’s both energizing and satisfying.

Spicy Peanut Tofu Stir-Fry

This Spicy Peanut Tofu Stir-Fry is a quick and flavorful plant-based meal, perfect for busy January nights when you crave something satisfying and healthy. The crispy tofu is paired with vibrant vegetables and coated in a rich, spicy peanut sauce that is both savory and slightly sweet. Serve it over rice or noodles for a well-rounded meal.

Ingredients

• 1 block (14 oz) firm tofu, drained and pressed
• 2 tablespoons olive oil
• 1 bell pepper, sliced
• 1 medium carrot, julienned
• 1 zucchini, sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons peanut butter
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 teaspoon chili paste or sriracha (adjust to spice preference)
• 1/4 cup water (to thin the sauce)
• 2 green onions, sliced
• Fresh cilantro, for garnish
• Cooked rice or noodles, for serving

Instructions

1. Press the tofu to remove excess moisture. Cut into cubes and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden and crispy, about 7–10 minutes, stirring occasionally.
3. While the tofu is cooking, prepare the sauce by whisking together soy sauce, rice vinegar, peanut butter, maple syrup, lime juice, chili paste, and water in a bowl until smooth.
4. Once the tofu is crispy, remove it from the skillet and set it aside. Add bell pepper, carrot, and zucchini to the skillet, sautéing for 3–4 minutes until slightly tender.
5. Return the tofu to the skillet and pour the peanut sauce over the tofu and vegetables. Toss to coat everything evenly.
6. Serve the stir-fry over rice or noodles, garnished with green onions and fresh cilantro.

This Spicy Peanut Tofu Stir-Fry is a delicious, satisfying dish that brings warmth and flavor to your January meals. The peanut sauce adds a perfect balance of spice and richness, while the tofu and vegetables create a light yet hearty meal. It’s a quick and easy way to enjoy plant-based protein and vibrant vegetables in one tasty dish.

Coconut Lentil Curry

This Coconut Lentil Curry is a creamy, comforting dish packed with plant-based protein and vibrant flavors. The combination of red lentils, coconut milk, and fragrant spices creates a rich and hearty meal that’s perfect for the colder months. It’s a filling one-pot dish that is easy to prepare and even better as leftovers. Whether served over rice or with naan, this curry is sure to be a hit in January.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 can (15 oz) diced tomatoes
• Salt and pepper to taste
• 1/2 cup fresh spinach or kale, chopped
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Heat coconut oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, until softened.
2. Stir in garlic, ginger, curry powder, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute until fragrant.
3. Add the red lentils, coconut milk, vegetable broth, diced tomatoes, salt, and pepper. Bring to a boil.
4. Reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are soft and the curry thickens.
5. Stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted.
6. Serve the curry over cooked rice and garnish with fresh cilantro.

This Coconut Lentil Curry is a rich and flavorful dish that brings warmth and comfort to the table. The creamy coconut milk pairs beautifully with the spices, making each bite both satisfying and nourishing. Perfect for meal prep or a cozy dinner, this curry will become a go-to recipe to enjoy throughout the chilly January days.

Winter Squash and Chickpea Stew

This Winter Squash and Chickpea Stew is a nourishing and hearty plant-based dish full of seasonal vegetables, fiber, and protein. With the sweet flavor of roasted squash, the earthy richness of chickpeas, and a medley of warming spices, this stew is perfect for January. It’s a one-pot meal that’s easy to make, and its depth of flavor improves as it sits, making it an excellent option for leftovers.

Ingredients

• 2 cups cubed butternut squash (or any winter squash)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups spinach or kale, chopped
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
2. In a large pot, heat a little olive oil over medium heat. Add the onion and cook for 5 minutes, until softened.
3. Add the garlic, cumin, coriander, and cinnamon. Stir for another minute until fragrant.
4. Add the chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Stir in the roasted squash and chopped greens, cooking for another 5 minutes until the greens are tender.
6. Serve the stew hot, garnished with fresh parsley.

The Winter Squash and Chickpea Stew is the perfect dish to enjoy during the cold months of January. It’s packed with nourishing ingredients that provide comfort, fiber, and plant-based protein. The sweet roasted squash complements the earthy chickpeas and spices, creating a stew that is both hearty and satisfying.

Spaghetti Squash with Tomato Basil Sauce

This Spaghetti Squash with Tomato Basil Sauce is a light yet filling plant-based dish that is perfect for those looking for a healthier twist on traditional pasta. Roasted spaghetti squash acts as a delicious, low-carb alternative to pasta, while the homemade tomato basil sauce brings a burst of flavor. This meal is simple to make, nourishing, and great for meal prepping in January.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil leaves, chopped
• Freshly ground black pepper, to taste
• Vegan parmesan (optional), for serving

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, salt, and pepper.
2. Place the squash cut side down on a baking sheet and roast for 40–45 minutes, until the flesh is tender and easily shredded with a fork.
3. While the squash is roasting, make the tomato basil sauce. In a medium saucepan, heat a little olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
4. Add the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes (if using). Simmer the sauce for 15 minutes to let the flavors meld together.
5. Once the spaghetti squash is done, use a fork to scrape out the flesh into spaghetti-like strands.
6. Top the squash with the tomato basil sauce, sprinkle with fresh basil, and add freshly ground black pepper. Optionally, garnish with vegan parmesan.

Spaghetti Squash with Tomato Basil Sauce is a fresh and light dish that brings together the sweetness of roasted squash with the rich, savory flavors of a classic tomato sauce. It’s a wonderful option for those looking to reduce carbs while still enjoying a satisfying meal. This plant-based dish is not only nutritious but also easy to prepare and makes a perfect meal for January’s lighter eating resolutions.

Hearty Mushroom and Barley Soup

This Hearty Mushroom and Barley Soup is a warm, nourishing bowl of comfort for cold January days. Packed with earthy mushrooms, hearty barley, and a rich vegetable broth, this soup is filling, nutritious, and full of flavor. The addition of fresh thyme and garlic gives the soup depth, making it a wonderful meal to enjoy with crusty bread or a light salad.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups mushrooms (button, cremini, or a mix), sliced
• 1/2 cup pearl barley, rinsed
• 4 cups vegetable broth
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup kale or spinach, chopped (optional)
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Add the mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.
3. Stir in the barley, vegetable broth, carrots, celery, thyme, rosemary, salt, and pepper. Bring to a boil.
4. Reduce the heat, cover, and simmer for 40-45 minutes, until the barley is tender and the soup has thickened.
5. Stir in the kale or spinach and cook for an additional 5 minutes until wilted.
6. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread.

This Hearty Mushroom and Barley Soup is the ultimate winter warmer, filled with comforting ingredients that provide both flavor and nutrition. The chewy barley, earthy mushrooms, and fragrant herbs combine to create a rich, hearty meal. It’s a great dish for meal prep and can be easily enjoyed over several days. This soup will keep you cozy and satisfied all through January.

Roasted Brussels Sprouts and Sweet Potato Salad

The Roasted Brussels Sprouts and Sweet Potato Salad is a vibrant, nutrient-dense dish that makes a perfect January meal. Roasted Brussels sprouts and sweet potatoes bring out natural sweetness and caramelization, while a zesty mustard dressing adds a delightful tang. This salad is hearty enough to serve as a main dish or as a side, making it versatile and perfect for meal prepping.

Ingredients

• 2 cups Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup red onion, thinly sliced
• 1/4 cup walnuts, toasted
• 1/4 cup dried cranberries
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 2 teaspoons olive oil (for dressing)
• Fresh thyme or rosemary for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Spread them in an even layer and roast for 25-30 minutes, flipping halfway, until golden and tender.
3. While the vegetables are roasting, whisk together the Dijon mustard, maple syrup, apple cider vinegar, and olive oil in a small bowl to make the dressing.
4. Once the roasted vegetables are done, transfer them to a large bowl. Add the red onion, toasted walnuts, and dried cranberries.
5. Drizzle the dressing over the salad and toss to combine.
6. Garnish with fresh thyme or rosemary and serve warm or at room temperature.

This Roasted Brussels Sprouts and Sweet Potato Salad is a hearty, satisfying dish that highlights the best of winter produce. The caramelized sweetness of the roasted sweet potatoes and Brussels sprouts pairs beautifully with the tangy mustard dressing. It’s a versatile dish that can be enjoyed as a light meal, side, or even as a part of a larger spread. It’s perfect for January when you crave something healthy and flavorful.

Cabbage and Potato Stew

This Cabbage and Potato Stew is a hearty, rustic dish that’s perfect for cold winter nights. With simple ingredients like potatoes, cabbage, carrots, and onions, this stew provides comforting, wholesome flavors. The addition of vegetable broth and thyme enhances the natural sweetness of the cabbage, creating a warm, satisfying meal that can be enjoyed on its own or paired with crusty bread.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 medium potatoes, peeled and cubed
• 2 cups cabbage, chopped
• 2 medium carrots, diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes until softened.
2. Add the potatoes, cabbage, and carrots to the pot, stirring to combine.
3. Pour in the vegetable broth, thyme, salt, and pepper, and bring the mixture to a boil.
4. Reduce the heat and simmer for 30-35 minutes, until the potatoes are tender and the stew has thickened.
5. Taste and adjust seasoning as needed.
6. Serve the stew hot, garnished with fresh parsley.

This Cabbage and Potato Stew is an uncomplicated but deeply satisfying dish that is perfect for January’s chilly weather. The earthy potatoes and cabbage create a filling meal, while the vegetable broth and thyme provide a comforting, aromatic base. This stew is great for batch cooking and can be enjoyed for several days, making it an ideal winter meal. Whether served with a piece of crusty bread or on its own, this stew will keep you warm and nourished.

Note: More recipes are coming soon!