50+ Healthy Easter Low-Fat Vegetarian Recipes for a Holiday Feast

Easter is the perfect time to gather with loved ones and celebrate with delicious meals that are both satisfying and nourishing.

However, if you’re looking to keep things light and healthy this holiday, it can sometimes be a challenge to find recipes that are both flavorful and low in fat.

That’s where these 50+ Easter Low-Fat Vegetarian Recipes come in!

Whether you’re planning a traditional Easter feast or a more contemporary spring celebration, these recipes will help you create a vibrant and wholesome menu.

From light salads to hearty casseroles, savory mains, and delectable desserts, this collection offers a wide variety of dishes that are perfect for vegetarians and anyone seeking to reduce fat intake without compromising on taste.

With an abundance of fresh, seasonal vegetables, lean proteins, and healthy fats, you can enjoy the best of Easter flavors in a way that supports your health goals.

So, if you’re ready to cook up something that’s both nourishing and delicious this Easter, read on to discover some of the best low-fat vegetarian recipes that will delight your family and guests!

50+ Healthy Easter Low-Fat Vegetarian Recipes for a Holiday Feast

Celebrating Easter doesn’t mean sacrificing flavor or nutrition.

With these 50+ Easter Low-Fat Vegetarian Recipes, you can enjoy a festive meal that’s both healthy and delicious.

The variety of options ensures there’s something for everyone, whether you’re craving savory dishes, light salads, or indulgent desserts.

Embrace the bounty of spring vegetables, whole grains, and plant-based ingredients, and create a meal that everyone will love — without the guilt.

This Easter, focus on the joy of eating wholesome, nourishing food that brings both comfort and energy.

Spring Veggie and Quinoa Salad with Lemon Dressing

This refreshing Spring Veggie and Quinoa Salad is a perfect Easter dish that combines vibrant seasonal vegetables with protein-packed quinoa. The lemon dressing adds a zesty tang, making it a healthy and low-fat option that’s both satisfying and light.

Ingredients:

• 1 cup quinoa
• 1 ½ cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup bell peppers, diced (red or yellow)
• 1 cup fresh spinach, chopped
• ¼ cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Let it cool.
2. In a large bowl, combine the cooled quinoa with the cherry tomatoes, cucumber, bell peppers, spinach, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss until everything is evenly coated.
5. Garnish with fresh parsley before serving.

This Spring Veggie and Quinoa Salad is not only low in fat but also packed with nutrients from fresh vegetables and whole grains. It’s a versatile dish that can be enjoyed as a side or a main meal for Easter. The light yet flavorful lemon dressing ties the salad together, making it an ideal choice for a healthy Easter gathering.

Carrot and Zucchini Fritters with Yogurt Dip

These Carrot and Zucchini Fritters are a delicious and healthy vegetarian Easter dish. Using low-fat yogurt as a base for the dip adds a creamy element to balance the crispy fritters. Packed with vegetables and light in calories, these fritters are a hit at any festive gathering.

Ingredients:

• 2 medium carrots, grated
• 2 medium zucchinis, grated
• 1 small onion, finely chopped
• 1/4 cup whole wheat flour
• 1/4 cup breadcrumbs
• 2 large egg whites
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil spray (for cooking)

For the Yogurt Dip:

• 1/2 cup plain low-fat Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon chopped fresh dill
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the grated carrots, zucchini, onion, flour, breadcrumbs, egg whites, garlic powder, oregano, salt, and pepper. Mix well until a thick batter forms.
2. Heat a non-stick skillet over medium heat and lightly spray with olive oil.
3. Scoop tablespoon-sized portions of the batter into the skillet and flatten them slightly with a spatula. Cook for 3-4 minutes per side, or until golden brown and crispy.
4. For the yogurt dip, mix together the Greek yogurt, lemon juice, fresh dill, salt, and pepper in a small bowl.
5. Serve the fritters hot with the yogurt dip on the side.

These Carrot and Zucchini Fritters are the perfect combination of crunchy and creamy, making them a great low-fat vegetarian dish for Easter. The yogurt dip complements the fritters beautifully, offering a refreshing contrast to the savory flavors. Light yet filling, these fritters are sure to be a crowd-pleaser, offering a healthy alternative to traditional fried dishes.

Baked Stuffed Portobello Mushrooms with Spinach and Ricotta

These Baked Stuffed Portobello Mushrooms are a perfect Easter main course. The earthy mushrooms are stuffed with a flavorful mixture of spinach, ricotta, and a touch of Parmesan, creating a dish that is both low-fat and rich in flavor. This recipe is ideal for those looking for a lighter, yet indulgent, vegetarian meal.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 ½ cups fresh spinach, chopped
• ½ cup low-fat ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon olive oil
• ½ teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lightly brush the mushroom caps with olive oil and place them on a baking sheet, gill side up.
3. In a skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the spinach and cook for 2-3 minutes until wilted. Remove from heat and let it cool slightly.
4. In a bowl, combine the spinach, ricotta cheese, Parmesan, thyme, salt, and pepper. Stir well to combine.
5. Spoon the spinach mixture into the mushroom caps, dividing the filling evenly.
6. Bake for 20 minutes, or until the mushrooms are tender and the filling is lightly browned.
7. Garnish with fresh parsley before serving.

Baked Stuffed Portobello Mushrooms with Spinach and Ricotta offer a wholesome, low-fat, and satisfying Easter dish. The mushrooms provide a meaty texture, while the spinach and ricotta filling adds a creamy, flavorful layer. This dish can be served as a main course or as an elegant appetizer, making it a great option for a light yet satisfying vegetarian Easter meal. It’s a wonderful way to enjoy the rich flavors of Easter without compromising on health.

Roasted Asparagus and Cherry Tomato Pasta

This Roasted Asparagus and Cherry Tomato Pasta is a light yet satisfying dish, ideal for Easter gatherings. The combination of roasted vegetables and whole wheat pasta is not only full of vibrant flavors but also low in fat. Tossed with a simple lemon-garlic olive oil dressing, this pasta offers a healthy, nutrient-packed dish that everyone will love.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 8 oz whole wheat spaghetti
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the asparagus and cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Toss to coat evenly.
2. Roast the vegetables in the oven for 15-20 minutes, or until the asparagus is tender and slightly caramelized.
3. Meanwhile, cook the whole wheat spaghetti according to package directions. Drain and set aside, reserving 1/4 cup of pasta water.
4. In a small pan, heat the remaining tablespoon of olive oil over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
5. Add the roasted vegetables to the pan with garlic, then toss in the cooked pasta, lemon juice, lemon zest, and reserved pasta water. Stir everything together, adjusting salt and pepper to taste.
6. Serve with fresh basil sprinkled on top.

This Roasted Asparagus and Cherry Tomato Pasta is a perfect low-fat, vegetarian option for Easter. The roasted vegetables provide a rich, caramelized flavor, while the whole wheat pasta adds a hearty base. The lemon-garlic dressing is light yet refreshing, bringing everything together in a healthy and satisfying meal that’s full of fiber, vitamins, and antioxidants.

Avocado and Black Bean Spring Tacos

These Avocado and Black Bean Spring Tacos are a fun, vibrant, and low-fat vegetarian dish that’s perfect for Easter. The creamy avocado and protein-packed black beans are complemented by a zesty lime-cilantro dressing. These tacos offer a fresh, light option for your Easter celebration, packed with healthy fats and plenty of flavor.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 avocado, diced
• 1 cup shredded lettuce
• ½ cup cherry tomatoes, diced
• ¼ cup red onion, finely chopped
• 6 small corn tortillas
• 2 tablespoons lime juice
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. In a bowl, combine the black beans, avocado, shredded lettuce, cherry tomatoes, red onion, lime juice, cilantro, cumin, salt, and pepper. Toss gently to mix.
2. Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
3. Drizzle olive oil over the tortillas and divide the black bean and avocado mixture evenly between them.
4. Serve the tacos immediately, garnished with extra cilantro or lime wedges.

These Avocado and Black Bean Spring Tacos are a light yet satisfying vegetarian option for Easter. The combination of creamy avocado, protein-rich black beans, and crunchy vegetables is both refreshing and filling, while the lime-cilantro dressing ties it all together. With the use of corn tortillas and healthy ingredients, this dish is a great low-fat choice that doesn’t compromise on flavor.

Cauliflower and Chickpea Curry with Brown Rice

This Cauliflower and Chickpea Curry with Brown Rice is a hearty, flavorful, and low-fat vegetarian dish that’s perfect for Easter. The curry sauce, made with tomatoes, garlic, and aromatic spices, pairs beautifully with the tender cauliflower and protein-packed chickpeas. Served over brown rice, this dish is nutritious, filling, and perfect for a healthy Easter meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes (14 oz)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 cup low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 cup cooked brown rice (for serving)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened.
2. Add the grated ginger, curry powder, turmeric, and cumin. Stir to coat the onions and garlic with the spices and cook for 1 minute until fragrant.
3. Add the diced tomatoes, cauliflower florets, chickpeas, and vegetable broth. Stir everything together, then cover and simmer for 20-25 minutes, or until the cauliflower is tender and the flavors have melded.
4. Season with salt and pepper to taste.
5. Serve the curry over cooked brown rice and garnish with fresh cilantro.

This Cauliflower and Chickpea Curry with Brown Rice is a flavorful and hearty vegetarian dish that’s perfect for an Easter meal. The rich, aromatic curry sauce is light yet packed with bold flavors, and the cauliflower and chickpeas provide a satisfying texture and plenty of plant-based protein. Combined with brown rice, this dish offers a wholesome and low-fat meal that’s both comforting and nutritious.

Zucchini Noodles with Pesto and Roasted Tomatoes

Zucchini Noodles with Pesto and Roasted Tomatoes is a light and flavorful vegetarian dish perfect for Easter. Zucchini noodles are a great low-carb alternative to pasta, and they’re topped with a fresh basil pesto and sweet roasted tomatoes. This dish is vibrant, full of healthy fats, and low in calories, making it a great choice for a guilt-free Easter celebration.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 2 tablespoons pine nuts
• 1 tablespoon nutritional yeast (optional)
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1/4 cup water (or more, to adjust consistency)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 15-20 minutes until softened and slightly caramelized.
2. Meanwhile, in a food processor, combine the basil, pine nuts, nutritional yeast, garlic, lemon juice, and the remaining tablespoon of olive oil. Pulse until the ingredients are finely chopped. With the processor running, add water gradually until the pesto reaches your desired consistency.
3. Heat a large non-stick skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still crisp.
4. Toss the zucchini noodles with the pesto, then top with the roasted cherry tomatoes.
5. Serve immediately, garnished with extra pine nuts or basil if desired.

Zucchini Noodles with Pesto and Roasted Tomatoes is a vibrant and light dish perfect for an Easter meal. The zucchini noodles provide a refreshing base, while the pesto adds a burst of herbaceous flavor, and the roasted tomatoes bring a touch of sweetness. This low-fat, nutrient-packed meal is light yet satisfying, offering a guilt-free way to enjoy a pasta-like dish without the carbs.

Sweet Potato and Black Bean Stuffed Peppers

Sweet Potato and Black Bean Stuffed Peppers are a colorful, nutritious, and low-fat vegetarian dish that’s ideal for Easter. The combination of tender sweet potatoes and fiber-rich black beans, all encased in a roasted bell pepper, makes for a filling and wholesome meal. The addition of spices adds depth to the flavors, making it a perfect balance of sweetness, earthiness, and heat.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers on a baking sheet and roast them for 20-25 minutes until tender.
2. Meanwhile, heat olive oil in a pan over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
3. Add the black beans, cumin, smoked paprika, chili powder, salt, and pepper to the pan with the sweet potatoes. Cook for another 5 minutes until the mixture is heated through.
4. Remove the roasted bell peppers from the oven and stuff them with the sweet potato and black bean mixture.
5. Return the stuffed peppers to the oven and bake for an additional 10 minutes to allow the flavors to meld.
6. Garnish with fresh cilantro and a squeeze of lime juice before serving.

Sweet Potato and Black Bean Stuffed Peppers offer a satisfying and healthy low-fat option for Easter. The sweetness of the roasted peppers and sweet potatoes pairs beautifully with the savory black beans and spices. These stuffed peppers are not only rich in fiber and vitamins but also provide a great vegetarian source of protein, making them a nutritious and fulfilling meal for your Easter celebration.

Lemon and Herb Cauliflower Rice Risotto

Lemon and Herb Cauliflower Rice Risotto is a light, low-fat alternative to traditional risotto that still delivers creamy texture and vibrant flavor. Cauliflower rice is used in place of arborio rice, making it a low-carb, vegetable-packed dish. The lemon and fresh herbs bring brightness to this dish, which is perfect for a healthy Easter meal.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth (low sodium)
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1/2 cup fresh parsley, chopped
• 1/4 cup grated Parmesan (optional)
• Salt and pepper to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until soft.
2. Add the cauliflower rice to the pan and stir to combine. Cook for 5-6 minutes, stirring occasionally, until the cauliflower is slightly softened.
3. Pour in the vegetable broth, lemon juice, and lemon zest. Stir and let the mixture simmer for 5-7 minutes, allowing the broth to absorb and the cauliflower to soften further.
4. Stir in the fresh parsley and optional Parmesan, then season with salt and pepper to taste.
5. Serve the cauliflower rice risotto warm, garnished with additional parsley and lemon zest if desired.

Lemon and Herb Cauliflower Rice Risotto is a fantastic low-fat, low-carb alternative to traditional risotto. The cauliflower rice mimics the texture of risotto while providing a nutritious boost, and the lemon and herbs give the dish a fresh and vibrant flavor. This creamy, dairy-light dish is a perfect Easter side or even a light main course, offering a delicious way to enjoy a classic dish without the calories.

Mediterranean Quinoa Salad

The Mediterranean Quinoa Salad is a fresh, nutrient-packed dish that combines quinoa with a variety of colorful vegetables, Kalamata olives, and a tangy lemon-oregano dressing. This light and refreshing salad is rich in fiber, protein, and healthy fats, making it a great low-fat vegetarian option for your Easter celebration. It’s perfect as a side dish or even a light main course.

Ingredients:

• 1 cup quinoa, rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package directions, then set it aside to cool.
2. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, olives, and parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until well combined.
4. Pour the dressing over the quinoa mixture and toss gently to coat everything evenly.
5. If desired, sprinkle the salad with crumbled feta cheese just before serving.

Mediterranean Quinoa Salad is a healthy, light, and refreshing dish that’s perfect for an Easter meal. The quinoa provides a great source of protein and fiber, while the olives, cucumber, and tomatoes add a burst of freshness. The lemon-oregano dressing ties the whole dish together with a zesty, tangy flavor. This dish is not only low in fat but also high in nutrients, making it an excellent addition to your Easter spread.

Roasted Carrot and Chickpea Salad

This Roasted Carrot and Chickpea Salad is a delightful, hearty, and low-fat vegetarian dish that brings together caramelized carrots, crispy chickpeas, and a refreshing mix of greens. The earthy flavors of roasted carrots and chickpeas are complemented by a tangy tahini dressing, making this salad a perfect choice for Easter. It’s full of fiber, protein, and vitamins, offering both nutrition and flavor in every bite.

Ingredients:

• 4 medium carrots, peeled and sliced into rounds
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups mixed salad greens (such as arugula, spinach, or kale)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water (to thin out the dressing)
• 1 teaspoon honey (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the sliced carrots and chickpeas on a baking sheet. Drizzle with olive oil and season with cumin, paprika, salt, and pepper. Toss to coat evenly.
2. Roast the carrots and chickpeas for 25-30 minutes, stirring halfway through, until the carrots are tender and the chickpeas are crispy.
3. Meanwhile, in a small bowl, whisk together tahini, lemon juice, water, and honey (if using) to create a smooth dressing. Add a little more water if necessary to reach the desired consistency.
4. In a large bowl, toss the salad greens with the roasted carrots and chickpeas. Drizzle with the tahini dressing and toss again to coat.
5. Garnish with fresh cilantro before serving.

Roasted Carrot and Chickpea Salad is a flavorful and satisfying low-fat dish that’s perfect for Easter. The roasted carrots and crispy chickpeas provide a wonderful contrast in texture, while the tahini dressing adds a creamy, tangy flavor. This salad is rich in protein, fiber, and vitamins, making it a nourishing addition to your Easter spread. It’s light yet filling, making it a great choice for a healthy, balanced meal.

Baked Eggplant Parmesan (Low-Fat Version)

Baked Eggplant Parmesan is a healthier, low-fat take on the traditional dish, perfect for Easter. Instead of frying the eggplant, it is baked to achieve a crispy texture with minimal oil, and it’s layered with marinara sauce, fresh basil, and a light sprinkle of Parmesan cheese. This dish is rich in flavor and provides a lighter alternative without sacrificing the comfort of the classic recipe.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 cups marinara sauce (low-fat, low-sodium)
• 1/4 cup fresh basil, chopped
• 1/4 cup part-skim mozzarella cheese, shredded (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
3. Dip each eggplant slice into the breadcrumb mixture, pressing lightly to coat on both sides. Arrange the coated eggplant slices in a single layer on the baking sheet.
4. Lightly drizzle the eggplant slices with olive oil and bake for 25-30 minutes, flipping halfway through, until the eggplant is golden brown and crispy.
5. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the baked eggplant slices on top of the sauce, and add a little more sauce on top of each slice.
6. Top with fresh basil and, if using, a small amount of shredded mozzarella cheese.
7. Bake for an additional 10-15 minutes until the cheese is melted and bubbly.

This Baked Eggplant Parmesan is a healthier, low-fat version of the beloved classic. By baking instead of frying, the eggplant retains its flavor while being lighter on calories and fat. The marinara sauce, fresh basil, and Parmesan cheese add the comforting flavors of the traditional dish, while still keeping it wholesome and nutritious. This version is perfect for Easter, offering a delicious and guilt-free alternative for your holiday feast.

Spring Vegetable Stir-Fry

The Spring Vegetable Stir-Fry is a colorful, vibrant dish that celebrates the fresh vegetables of the season. With crunchy bell peppers, crisp snow peas, and tender asparagus, this quick stir-fry is seasoned with a light soy-ginger sauce, offering a satisfying and nutrient-dense dish. It’s the perfect low-fat, vegetarian option for Easter, providing a balance of fiber, vitamins, and minerals while keeping the meal light and refreshing.

Ingredients:

• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup snow peas, ends trimmed
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 carrot, julienned
• 1/2 cup edamame beans, cooked
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil
• 2 teaspoons sesame seeds (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the bell peppers, snow peas, asparagus, and carrot. Stir-fry for about 5-7 minutes, or until the vegetables are tender but still crisp.
2. Add the cooked edamame beans to the skillet and stir well.
3. In a small bowl, whisk together the soy sauce, rice vinegar, ginger, and sesame oil. Pour the sauce over the vegetables and stir to coat evenly.
4. Cook for another 1-2 minutes, allowing the sauce to heat through and the flavors to meld together.
5. Serve the stir-fry hot, garnished with sesame seeds and fresh cilantro.

The Spring Vegetable Stir-Fry is a quick, healthy, and light dish that is perfect for an Easter meal. The combination of vibrant seasonal vegetables provides a fresh and crunchy texture, while the soy-ginger sauce adds just the right amount of flavor without overwhelming the dish. This stir-fry is packed with fiber and essential vitamins, making it a satisfying, nutrient-rich choice for anyone looking for a low-fat, vegetarian option during the holiday season.

Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a low-fat, gluten-free, and vegetarian dish that makes use of fresh zucchini, spiralized into noodles as a healthy alternative to pasta. The zucchini noodles are tossed with a fragrant, homemade pesto sauce made from fresh basil, garlic, pine nuts, and a small amount of olive oil for a burst of flavor. It’s a light yet flavorful option for your Easter table.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1 tablespoon pine nuts
• 1 clove garlic
• 1 tablespoon olive oil
• 2 tablespoons nutritional yeast (or Parmesan cheese for a non-vegan option)
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

1. To make the pesto, combine basil, pine nuts, garlic, olive oil, and nutritional yeast in a food processor or blender. Blend until smooth, adding a little water if necessary to achieve your desired consistency. Season with salt and pepper to taste.
2. In a large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes, just until they begin to soften. Be careful not to overcook them, as they will release moisture.
3. Remove the skillet from heat and toss the zucchini noodles with the pesto sauce until well coated.
4. Serve immediately, garnished with halved cherry tomatoes and extra pine nuts if desired.

Zucchini Noodles with Pesto is a fresh and healthy twist on traditional pasta dishes. The zucchini noodles are a great low-fat, low-calorie alternative to regular pasta, while the pesto sauce brings an incredible depth of flavor. Packed with fresh basil, garlic, and nuts, this dish is both nutrient-rich and full of heartwarming flavors, making it a perfect Easter meal for those looking for a lighter, vegetarian option.

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a delicious, low-fat, vegetarian option for Easter that combines roasted sweet potatoes, black beans, and a variety of spices, all wrapped in soft corn tortillas. Topped with fresh avocado, cilantro, and a squeeze of lime, these tacos offer a balance of sweet, savory, and tangy flavors. Packed with fiber, vitamins, and plant-based protein, they make for a healthy and satisfying Easter meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle with chili powder, cumin, salt, and pepper. Toss to coat evenly.
2. Roast the sweet potatoes for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
3. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warm. Set aside.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Assemble the tacos by spooning the roasted sweet potatoes and black beans onto the tortillas. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.

Sweet Potato and Black Bean Tacos are a vibrant and flavorful low-fat vegetarian option that’s perfect for Easter. The roasted sweet potatoes offer a sweet, caramelized flavor, while the black beans provide a hearty protein source. Topped with fresh avocado and cilantro, these tacos deliver a balance of creamy, zesty, and earthy flavors. They’re a satisfying, nutrient-packed dish that is sure to please everyone at your Easter table.

Note: More recipes are coming soon!