30+ Nourishing Holiday Vegan Bowl Recipes for a Plant-Based Celebration

The holidays are a time for celebration, warmth, and indulgence—but that doesn’t mean you have to compromise on your plant-based lifestyle.

Whether you’re hosting a vegan holiday dinner or simply want a nourishing meal during the festivities, holiday vegan bowls are the perfect solution.

Packed with vibrant vegetables, grains, legumes, and savory sauces, these bowls are not only delicious but also offer the nourishment your body needs during the busy holiday season.

From comforting stews to colorful salads, we’ve curated a list of over 30 holiday vegan bowl recipes that will make your celebrations both festive and satisfying.

These bowls are designed to be easy to prepare, flavorful, and visually stunning, making them a hit at any holiday table.

Whether you’re craving something warm and hearty like a spicy chickpea and rice bowl or a lighter, refreshing option like a kale and apple slaw bowl, these recipes are sure to elevate your holiday meals.

Plus, each recipe is versatile, allowing you to mix and match ingredients based on what’s available in your kitchen or what’s in season.

30+ Nourishing Holiday Vegan Bowl Recipes for a Plant-Based Celebration

Holiday meals don’t have to be centered around animal products to be flavorful and satisfying.

With these 30+ holiday vegan bowl recipes, you can enjoy a diverse range of vibrant, delicious dishes that capture the spirit of the season.

These bowls offer something for everyone—whether you’re looking for hearty, comforting meals to warm you up on a chilly day or light, fresh bowls to balance out richer holiday foods.

By incorporating a variety of vegetables, grains, legumes, and plant-based proteins, these vegan bowls are a fantastic way to create a festive spread that is both nourishing and mouthwatering.

So, this holiday season, why not make your table a little greener and more colorful?

These holiday vegan bowls are sure to become new traditions at your gatherings, bringing joy and health to every bite.

From savory stews to tangy salads, there’s a recipe to suit every taste and occasion.

Festive Quinoa and Cranberry Bowl

This vibrant bowl is packed with holiday colors and flavors, combining protein-rich quinoa with tart cranberries, roasted sweet potatoes, and toasted pecans. Finished with a maple-tahini dressing, it’s a perfect dish for a celebratory vegan feast.

Ingredients

For the Bowl:

• 1 cup cooked quinoa
• 1 cup diced sweet potatoes, roasted
• ½ cup fresh or dried cranberries
• ½ cup steamed green beans
• ¼ cup toasted pecans
• 2 tbsp pomegranate seeds (optional)

For the Maple-Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 tbsp water (to adjust consistency)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) and roast the diced sweet potatoes on a lined baking sheet for 20–25 minutes, until golden and tender.
2. Steam green beans for 4–5 minutes until tender-crisp, then set aside.
3. In a small bowl, whisk together all dressing ingredients, adjusting water to reach desired consistency.
4. Assemble the bowl: layer quinoa, roasted sweet potatoes, steamed green beans, cranberries, and pecans. Drizzle with maple-tahini dressing and garnish with pomegranate seeds.

This quinoa and cranberry bowl is a delightful mix of sweet and savory flavors, with a festive appeal that’s sure to impress at any holiday gathering. The vibrant colors make it a visual treat, while the maple-tahini dressing ties the dish together beautifully.

Winter Spiced Chickpea Bowl

This comforting bowl is built around spiced roasted chickpeas, creamy coconut rice, and sautéed kale. Finished with a bright orange-ginger dressing, it’s a warm and nourishing addition to your holiday table.

Ingredients

For the Bowl:

• 1 cup cooked coconut rice (substitute regular rice cooked with a splash of coconut milk)
• 1 cup chickpeas, rinsed and drained
• 1 tsp ground cinnamon
• ½ tsp ground cumin
• ½ tsp smoked paprika
• 1 tbsp olive oil
• 1 cup sautéed kale
• 2 tbsp dried apricots, chopped

For the Orange-Ginger Dressing:

• Juice of 1 orange
• 1 tsp grated fresh ginger
• 1 tbsp olive oil
• 1 tsp maple syrup
• Pinch of salt

Instructions

1. Preheat your oven to 375°F (190°C). Toss chickpeas with olive oil, cinnamon, cumin, and smoked paprika. Spread them on a baking sheet and roast for 15–20 minutes, stirring halfway through.
2. While the chickpeas roast, prepare coconut rice according to your preferred method, substituting part of the water with coconut milk.
3. Sauté kale in a skillet over medium heat with a drizzle of olive oil until tender.
4. In a small bowl, whisk together all dressing ingredients.
5. Assemble the bowl: layer coconut rice, roasted chickpeas, sautéed kale, and dried apricots. Drizzle with orange-ginger dressing and serve warm.

This spiced chickpea bowl is hearty and full of cozy holiday flavors. The warm spices and orange-ginger dressing add a festive flair, making it a satisfying dish to share with loved ones.

Holiday Harvest Buddha Bowl

Celebrate the season with this nourishing Buddha bowl, featuring roasted Brussels sprouts, wild rice, and caramelized apples. A drizzle of creamy cashew dressing brings all the flavors together for a wholesome, plant-based meal.

Ingredients

For the Bowl:

• 1 cup cooked wild rice
• 1 cup roasted Brussels sprouts, halved
• 1 small apple, sliced and caramelized
• ¼ cup dried cranberries
• 2 tbsp pumpkin seeds

For the Cashew Dressing:

• ¼ cup soaked cashews
• 2 tbsp water
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 small garlic clove
• Pinch of salt

Instructions

1. Preheat your oven to 400°F (200°C). Roast halved Brussels sprouts with a drizzle of olive oil and a pinch of salt for 20–25 minutes.
2. In a skillet, cook apple slices over medium heat with a splash of water and maple syrup until golden and caramelized.
3. Blend all dressing ingredients until smooth, adding more water if necessary for desired consistency.
4. Assemble the bowl: start with wild rice, add roasted Brussels sprouts, caramelized apples, dried cranberries, and pumpkin seeds. Drizzle with cashew dressing.

This Buddha bowl is a celebration of fall and winter produce, offering a mix of textures and flavors that feels indulgent yet balanced. The caramelized apples add a touch of sweetness, while the cashew dressing lends creaminess to this delightful holiday meal.

Roasted Root Vegetable and Lentil Bowl

This heartwarming bowl brings together roasted root vegetables, protein-packed lentils, and a zesty lemon-tahini dressing. The combination of earthy flavors and creamy dressing makes it a perfect dish for a holiday feast.

Ingredients

For the Bowl:

• 1 cup cooked green or brown lentils
• 1 cup diced carrots
• 1 cup diced parsnips
• 1 cup diced sweet potatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

For the Lemon-Tahini Dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp maple syrup
• 2 tbsp water
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway through.
2. While the vegetables roast, cook lentils according to package instructions, then set aside.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic, water, salt, and pepper.
4. Assemble the bowl: layer lentils, roasted root vegetables, and drizzle with lemon-tahini dressing. Garnish with fresh parsley.

This roasted root vegetable and lentil bowl is a nourishing and hearty dish that will warm you up on chilly holiday nights. The creamy lemon-tahini dressing adds a delightful contrast to the roasted vegetables and lentils, creating a balanced meal perfect for any holiday gathering.

Stuffed Squash and Spinach Bowl

A festive and satisfying bowl with roasted squash stuffed with sautéed spinach, quinoa, and cranberries, all topped with a rich and flavorful balsamic glaze. It’s a vegan dish that’s both filling and elegant.

Ingredients

For the Bowl:

• 2 small acorn or butternut squash, halved and seeded
• 1 cup cooked quinoa
• 1 cup fresh spinach, sautéed
• ½ cup dried cranberries
• 2 tbsp pumpkin seeds

For the Balsamic Glaze:

• ¼ cup balsamic vinegar
• 1 tbsp maple syrup

Instructions

1. Preheat your oven to 375°F (190°C). Place the halved squash on a baking sheet, cut side down, and roast for 25–30 minutes until tender.
2. While the squash roasts, cook quinoa and sauté the spinach with a bit of olive oil until wilted.
3. In a small saucepan, combine balsamic vinegar and maple syrup over medium heat. Stir occasionally until the glaze has thickened (about 5 minutes).
4. Once the squash is roasted, stuff each half with quinoa, sautéed spinach, and dried cranberries. Drizzle with balsamic glaze and sprinkle with pumpkin seeds.

This stuffed squash and spinach bowl is a perfect holiday dish, offering a festive mix of sweet and savory flavors. The balsamic glaze adds depth, and the quinoa and spinach stuffing makes it a nutritious and filling option for any vegan holiday spread.

Vegan Shepherd’s Pie Bowl

This vegan shepherd’s pie bowl is a hearty and satisfying dish, featuring layers of savory lentils, mushrooms, peas, and carrots, topped with creamy mashed potatoes. A comforting and wholesome bowl that is perfect for the holidays.

Ingredients

For the Bowl:

• 1 cup cooked lentils
• 1 cup diced mushrooms
• 1 cup peas
• 1 cup diced carrots
• 2 tbsp olive oil
• 2 cups mashed potatoes (made with dairy-free butter and plant-based milk)
• Salt and pepper to taste

For the Gravy:

• 1 tbsp olive oil
• 1 tbsp flour
• 1 cup vegetable broth
• 1 tbsp soy sauce
• Salt and pepper to taste

Instructions

1. In a large pan, sauté the mushrooms, carrots, and peas with olive oil over medium heat until softened.
2. Add the cooked lentils to the pan and season with salt and pepper. Stir to combine and heat through.
3. In a separate pan, make the gravy by whisking the flour into olive oil, then slowly adding vegetable broth, soy sauce, salt, and pepper. Simmer until thickened, about 5–7 minutes.
4. In a bowl, layer the lentil and vegetable mixture, followed by a generous serving of mashed potatoes. Pour gravy over the top.

This vegan shepherd’s pie bowl is the ultimate comfort food, with its hearty lentil filling, creamy mashed potatoes, and rich gravy. It’s a great choice for a holiday meal that satisfies all the cravings for warmth and flavor.

Crispy Tofu and Roasted Brussels Sprout Bowl

This delicious bowl features crispy, pan-fried tofu, roasted Brussels sprouts, and a tangy mustard dressing. It’s a simple yet satisfying vegan bowl with flavors that are perfect for the holiday season.

Ingredients

For the Bowl:

• 1 block firm tofu, pressed and cubed
• 1 cup Brussels sprouts, halved
• 1 tbsp olive oil
• 2 tbsp nutritional yeast
• Salt and pepper to taste

For the Mustard Dressing:

• 2 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, then roast for 20–25 minutes until crispy and tender.
2. While the Brussels sprouts roast, heat a pan over medium heat and sauté tofu cubes with olive oil, salt, pepper, and nutritional yeast until crispy and golden.
3. In a small bowl, whisk together all dressing ingredients.
4. Assemble the bowl: layer crispy tofu, roasted Brussels sprouts, and drizzle with mustard dressing.

This crispy tofu and roasted Brussels sprout bowl is simple yet full of flavor. The tangy mustard dressing perfectly balances the richness of the tofu and Brussels sprouts, making it a delicious and festive vegan bowl for any holiday table.

Vegan Mushroom and Chestnut Bowl

A festive, earthy bowl featuring savory mushrooms, hearty chestnuts, and a rich garlic-cream sauce. This vegan dish celebrates the warm, comforting flavors of the season and is perfect for holiday gatherings.

Ingredients

For the Bowl:

• 2 cups sliced mushrooms (cremini or button)
• 1 cup roasted chestnuts, chopped
• 1 cup cooked farro or barley
• 1 cup steamed broccoli
• 2 tbsp olive oil
• Salt and pepper to taste

For the Garlic-Cream Sauce:

• ½ cup canned coconut milk
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp nutritional yeast
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat and sauté the mushrooms until tender and browned.
2. Add chopped chestnuts and cook for an additional 3-4 minutes. Season with salt, pepper, and thyme.
3. In a separate pan, heat olive oil over medium heat and sauté garlic until fragrant. Add coconut milk, nutritional yeast, salt, and pepper. Simmer for 3-4 minutes to thicken slightly.
4. Assemble the bowl: start with farro or barley, then top with sautéed mushrooms, chestnuts, steamed broccoli, and garlic-cream sauce.

This vegan mushroom and chestnut bowl is a warm, hearty dish that brings earthy flavors together with creamy coconut milk for a comforting holiday meal. The farro or barley serves as a filling base, while the garlic-cream sauce adds richness, making this bowl a perfect option for a festive, plant-based holiday meal.

Maple-Roasted Carrot and Beet Bowl

A vibrant and nourishing bowl filled with roasted carrots, beets, and quinoa, drizzled with a sweet and tangy maple vinaigrette. The combination of colors and flavors is both festive and delicious.

Ingredients

For the Bowl:

• 2 large carrots, peeled and sliced
• 2 medium beets, peeled and diced
• 1 cup cooked quinoa
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

For the Maple Vinaigrette:

• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the sliced carrots and diced beets with olive oil, salt, and pepper, then roast for 25–30 minutes, stirring halfway through.
2. While the vegetables roast, prepare the quinoa according to package instructions.
3. In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper.
4. Assemble the bowl: layer quinoa, roasted carrots, and beets. Drizzle with maple vinaigrette and garnish with fresh parsley.

This maple-roasted carrot and beet bowl offers a delightful balance of sweet and savory flavors, with the earthy beets and carrots pairing perfectly with the sweet maple vinaigrette. It’s an excellent choice for a vibrant, plant-based holiday dish.

Winter Squash and Lentil Stew Bowl

This warm, comforting stew bowl is made with roasted winter squash, protein-packed lentils, and vegetables. Perfect for a hearty holiday meal, it’s rich in flavor and nutrients.

Ingredients

For the Stew:

• 1 small butternut squash, peeled and diced
• 1 cup green lentils, cooked
• 1 cup diced carrots
• 1 cup celery, chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried sage
• Salt and pepper to taste

For Garnish:

• Fresh parsley, chopped
• Vegan sour cream (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Toss the diced butternut squash with olive oil, salt, and pepper, then roast for 20–25 minutes until tender.
2. In a large pot, sauté onions, carrots, and celery in olive oil over medium heat until softened.
3. Add the vegetable broth, cooked lentils, roasted squash, and dried sage to the pot. Stir and simmer for 10–15 minutes.
4. Serve the stew in bowls and garnish with fresh parsley and a dollop of vegan sour cream if desired.

This winter squash and lentil stew bowl is a comforting, warming meal that captures the essence of the holiday season with its hearty, rich flavors. The roasted squash adds sweetness to the savory lentil base, while the sage gives it a distinctly festive aroma.

Pomegranate and Roasted Cauliflower Bowl

A beautiful bowl filled with roasted cauliflower, quinoa, and pomegranate seeds, drizzled with a zesty tahini dressing. The burst of sweetness from the pomegranate complements the savory cauliflower perfectly.

Ingredients

For the Bowl:

• 1 medium cauliflower, cut into florets
• 1 cup cooked quinoa
• ½ cup pomegranate seeds
• 2 tbsp olive oil
• Salt and pepper to taste

For the Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp water
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, and roast for 25–30 minutes, until golden and tender.
2. While the cauliflower roasts, prepare the quinoa according to package instructions.
3. In a small bowl, whisk together all tahini dressing ingredients, adjusting water to reach desired consistency.
4. Assemble the bowl: layer quinoa, roasted cauliflower, and pomegranate seeds. Drizzle with tahini dressing and serve warm.

This pomegranate and roasted cauliflower bowl is light, flavorful, and festive, with the sweetness of the pomegranate seeds perfectly complementing the roasted cauliflower. The tahini dressing adds a creamy texture that brings the bowl together, making it a fantastic addition to any holiday table.

Crispy Sweet Potato and Black Bean Bowl

This vibrant and satisfying bowl features crispy sweet potatoes, black beans, and avocado, all topped with a tangy lime dressing. Perfect for a holiday meal, this dish is filling, healthy, and bursting with flavor.

Ingredients

For the Bowl:

• 2 medium sweet potatoes, peeled and diced
• 1 cup cooked black beans
• 1 avocado, sliced
• 1 cup mixed greens
• 2 tbsp olive oil
• Salt and pepper to taste

For the Lime Dressing:

• Juice of 1 lime
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1 tsp cumin
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until crispy.
2. While the sweet potatoes roast, prepare the black beans and slice the avocado.
3. In a small bowl, whisk together all lime dressing ingredients.
4. Assemble the bowl: layer mixed greens, roasted sweet potatoes, black beans, and avocado slices. Drizzle with lime dressing and serve.

This crispy sweet potato and black bean bowl is a wholesome, colorful dish that’s packed with nutrients. The creamy avocado and tangy lime dressing provide a perfect contrast to the crispy sweet potatoes and hearty black beans. It’s a fantastic vegan option for a holiday meal that’s both delicious and nourishing.

Kale and Apple Slaw Bowl

A refreshing yet hearty bowl of crunchy kale, tangy apples, and roasted nuts, drizzled with a creamy cashew dressing. This vibrant slaw-inspired bowl is perfect for adding a light, crisp touch to your holiday meal.

Ingredients

For the Bowl:

• 4 cups kale, chopped
• 1 large apple, julienned
• ½ cup roasted almonds, chopped
• 2 tbsp sunflower seeds
• 1 tbsp olive oil
• Salt and pepper to taste

For the Cashew Dressing:

• ¼ cup soaked cashews
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Massage the chopped kale with olive oil, salt, and pepper to soften the leaves.
2. In a bowl, combine the kale, julienned apple, roasted almonds, and sunflower seeds.
3. In a blender, blend all cashew dressing ingredients until smooth.
4. Drizzle the dressing over the slaw and toss gently. Serve immediately.

This kale and apple slaw bowl is a crisp and refreshing option for a holiday meal. The combination of sweet apples, crunchy kale, and roasted nuts, paired with the creamy cashew dressing, creates a well-balanced and delightful dish that complements any holiday spread.

Vegan Spicy Chickpea and Rice Bowl

This hearty, spicy bowl features crispy chickpeas, seasoned rice, and creamy avocado, all topped with a zesty sriracha dressing. A bold, flavorful dish that will warm you up during the holidays.

Ingredients

For the Bowl:

• 1 cup cooked basmati rice
• 1 cup chickpeas, drained and rinsed
• 1 avocado, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp chopped cilantro

For the Sriracha Dressing:

• 2 tbsp sriracha sauce
• 1 tbsp maple syrup
• 2 tbsp rice vinegar
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C). Toss chickpeas with olive oil, salt, and pepper, and roast for 20–25 minutes until crispy.
2. Cook the basmati rice and set aside.
3. In a small bowl, whisk together all sriracha dressing ingredients.
4. Assemble the bowl: layer rice, crispy chickpeas, avocado slices, and drizzle with sriracha dressing. Garnish with chopped cilantro.

This spicy chickpea and rice bowl is a flavorful and satisfying dish that brings bold flavors together with creamy avocado and zesty sriracha dressing. It’s perfect for anyone who enjoys a bit of heat and spice in their holiday meals.

Note: More recipes​ are coming soon!