27+ Delicious Summer Plant-Based Recipes for a Fresh, Vibrant Season

Summer is the season of vibrant produce, long sunny days, and fresh flavors.

Whether you’re a full-time plant-based eater or just looking to incorporate more plant-based meals into your routine, summer offers the perfect opportunity to dive into the world of fresh, light, and healthy dishes.

From refreshing salads to grilled veggies and sweet smoothies, the summer plant-based recipe options are endless.

In this blog post, we’ve gathered 27+ plant-based summer recipes to inspire your next meal.

These dishes are not only easy to prepare but also packed with nutrients, fresh ingredients, and bold flavors that make summer meals exciting.

Whether you’re hosting a BBQ, packing a picnic, or simply preparing a quick weeknight dinner, these recipes will keep you feeling energized and satisfied all season long.

27+ Delicious Summer Plant-Based Recipes for a Fresh, Vibrant Season

Summer is the perfect time to experiment with light, fresh, and flavorful meals.

The beauty of plant-based recipes is that they allow you to highlight the best of seasonal produce while keeping things healthy, simple, and satisfying.

From vibrant salads and refreshing smoothies to hearty grain bowls and delicious grilled dishes, there’s a plant-based recipe for every occasion.

So, whether you’re embracing a fully plant-based lifestyle or simply want to enjoy more plant-powered meals this summer, these 27+ summer plant-based recipes are sure to bring joy to your table.

Enjoy the sunshine, the flavors, and most importantly, the nourishing food that makes summer meals so special.

Grilled Pineapple & Black Bean Tacos

These tropical-inspired tacos combine sweet grilled pineapple, hearty black beans, and fresh herbs for a light yet satisfying summer meal.

They’re easy to make, packed with plant-based protein, and bursting with flavor, making them perfect for backyard dinners or quick weekday lunches.

Ingredients:

• 1 cup canned black beans, rinsed and drained
• 1 small pineapple, peeled and sliced into rings
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp sea salt
• 1/4 red onion, thinly sliced
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 6 small corn tortillas

Instructions:

1. Preheat a grill or grill pan to medium heat.
2. Brush pineapple slices with olive oil and grill for 3–4 minutes on each side until lightly charred. Remove and chop into chunks.
3. In a skillet over medium heat, combine black beans with chili powder, cumin, and salt. Cook for 5 minutes, stirring occasionally.
4. Warm the tortillas on the grill or stovetop.
5. Assemble tacos with black beans, grilled pineapple, red onion, and a sprinkle of cilantro. Finish with a squeeze of lime juice.

These tacos bring a festive summer twist to your plate.

The smoky sweetness of the pineapple contrasts beautifully with the earthy beans and bright lime, creating a flavor-packed bite every time. They’re ideal for serving to both plant-based eaters and omnivores alike.

Chilled Cucumber & Avocado Gazpacho

This cool, creamy soup is a refreshing antidote to hot summer days.

Made with hydrating cucumber and heart-healthy avocado, this gazpacho is a no-cook recipe that’s perfect as a light lunch or starter.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 ripe avocado
• 1/4 cup fresh mint leaves
• 1/4 cup parsley
• 2 tbsp fresh lemon juice
• 1 clove garlic
• 1/2 cup cold water (adjust as needed)
• Salt and pepper to taste
• Olive oil and extra mint for garnish

Instructions:

1. Add cucumbers, avocado, mint, parsley, lemon juice, and garlic to a blender.
2. Add cold water and blend until smooth and creamy.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 1 hour.
5. Serve in bowls, drizzled with a little olive oil and garnished with mint.

This gazpacho is light yet satisfying, with a cooling blend of herbs and healthy fats.

It’s the kind of dish you’ll want to keep in your fridge all season long—perfect for those sweltering afternoons when you want something nourishing but not heavy.

Watermelon & Quinoa Summer Salad

A vibrant, hydrating salad that highlights the best of summer produce.

Juicy watermelon pairs with nutty quinoa, fresh cucumber, and a tangy lime vinaigrette for a dish that’s both colorful and nutrient-rich.

Ingredients:

• 2 cups cooked quinoa, cooled
• 2 cups cubed watermelon
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, watermelon, cucumber, red onion, and mint.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill in the refrigerator for at least 20 minutes before serving.

This salad is a celebration of summer in a bowl.

The combination of sweet watermelon, crisp vegetables, and protein-packed quinoa makes it perfect for picnics, potlucks, or a light dinner on a warm evening. It’s a simple, beautiful way to eat with the season.

Zucchini Noodles with Pesto & Cherry Tomatoes

This light and refreshing dish features zucchini noodles tossed in a vibrant homemade pesto, complemented by juicy cherry tomatoes.

It’s a perfect low-carb, plant-based meal that’s as satisfying as it is delicious.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 2 tbsp nutritional yeast
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• Lemon zest for garnish (optional)

Instructions:

1. For the pesto, blend basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper in a food processor until smooth.
2. In a large bowl, toss the zucchini noodles with the pesto until evenly coated.
3. Gently fold in halved cherry tomatoes.
4. Serve with a sprinkle of lemon zest for added brightness.

This dish is a fantastic way to enjoy the flavors of summer without the heaviness of traditional pasta.

The creamy pesto and fresh tomatoes pair perfectly with the zucchini noodles, making it a quick, satisfying meal that can be enjoyed any time of the day.

Sweet Potato & Black Bean Buddha Bowl

A nourishing, hearty bowl filled with roasted sweet potatoes, protein-rich black beans, and a variety of fresh veggies.

This Buddha bowl is easy to customize, healthy, and bursting with flavor, making it a great meal for busy summer days.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1 can black beans, drained and rinsed
• 1 cup cooked brown rice or quinoa
• 1 cup corn kernels (fresh or frozen)
• 1 avocado, sliced
• 1 tbsp tahini
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes until tender.
2. While the sweet potatoes roast, heat black beans and corn in a pan over medium heat until warm.
3. Assemble the bowls by layering cooked rice or quinoa, roasted sweet potatoes, black beans, corn, and avocado.
4. Drizzle with tahini and lime juice, and season with salt and pepper.

This Buddha bowl is a complete meal that offers the perfect balance of healthy fats, fiber, and protein.

It’s highly customizable, so feel free to add your favorite seasonal vegetables or toppings for a dish that’s both filling and energizing.

Mango & Black Bean Salad with Lime-Cilantro Dressing

This refreshing and zesty salad brings together sweet mango, hearty black beans, and a punchy lime-cilantro dressing.

It’s the perfect combination of flavors and textures, making it a great side dish or a light main for warm summer evenings.

Ingredients:

• 1 ripe mango, peeled and diced
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 2 limes
• 1 tsp honey or agave (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine mango, black beans, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, honey/agave, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill in the refrigerator for 15–20 minutes before serving.

This mango and black bean salad is perfect for picnics or as a vibrant side to any summer meal.

The combination of sweet mango and creamy beans, paired with the fresh lime-cilantro dressing, creates a dish that’s as bright as it is nourishing.

Grilled Veggie & Hummus Wraps

These grilled veggie wraps are perfect for a light yet satisfying meal during the summer months.

Filled with colorful vegetables, creamy hummus, and fresh greens, they’re easy to make, portable, and full of flavor.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 large whole wheat wraps
• 1/2 cup hummus
• 1 cup fresh spinach leaves
• 1/4 red onion, thinly sliced
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat the grill or grill pan to medium heat. Toss the sliced vegetables in olive oil, salt, and pepper.
2. Grill the vegetables for 4-5 minutes on each side until lightly charred and tender.
3. Spread hummus on each wrap and layer with grilled veggies, spinach, and red onion.
4. Drizzle with balsamic glaze for an extra burst of flavor (optional).
5. Roll the wraps tightly and slice in half to serve.

These wraps are the perfect way to enjoy the summer’s bounty of fresh veggies.

The combination of smoky grilled vegetables with creamy hummus and the slight tang of balsamic glaze makes for a delicious and satisfying wrap that’s perfect for lunch or a picnic.

Vegan Chickpea Salad Sandwiches

A plant-based take on a classic, these chickpea salad sandwiches are creamy, savory, and full of protein.

With crunchy celery, fresh herbs, and a simple vegan mayo dressing, they’re perfect for easy lunches or a quick dinner.

Ingredients:

• 1 can chickpeas, drained and mashed
• 1/4 cup vegan mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh dill, chopped
• 2 tbsp celery, finely diced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 4 slices whole grain bread
• Lettuce or arugula for garnish

Instructions:

1. In a bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still chunky.
2. Mix in the vegan mayo, Dijon mustard, dill, celery, garlic powder, onion powder, salt, and pepper.
3. Spread the chickpea salad mixture onto slices of bread.
4. Top with lettuce or arugula and close the sandwich.
5. Serve immediately or wrap for lunch on the go.

This chickpea salad sandwich is an easy, nutritious alternative to a traditional egg salad sandwich.

The creamy texture of the chickpeas mixed with tangy mustard and fresh herbs creates a satisfying, hearty meal that can be enjoyed year-round but is especially refreshing during the summer.

Grilled Peach & Arugula Salad with Lemon-Tahini Dressing

A simple, fresh salad featuring grilled peaches, peppery arugula, and a creamy tahini dressing.

This dish is the perfect balance of sweet, savory, and tangy, making it ideal for summer gatherings or a light, refreshing meal.

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 cups arugula
• 1/4 cup walnuts, toasted
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• Juice of 1 lemon
• 2 tbsp water (to thin)
• 1 tsp maple syrup (optional)

Instructions:

1. Preheat the grill or grill pan to medium heat. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
2. Grill the peaches for 3-4 minutes on each side until they’re slightly charred and softened.
3. In a large bowl, toss arugula with toasted walnuts.
4. For the dressing, whisk together tahini, lemon juice, water, and maple syrup (if using). Adjust seasoning with salt and pepper.
5. Slice the grilled peaches and arrange them on top of the salad. Drizzle with lemon-tahini dressing and serve immediately.

This salad is bursting with summer flavors, with the smoky sweetness of grilled peaches and the richness of tahini dressing.

The toasted walnuts add a nice crunch, and the arugula brings a peppery freshness that balances the sweetness of the fruit.

Spicy Mango & Avocado Salsa

A refreshing and zesty salsa that combines sweet mango, creamy avocado, and a kick of heat from jalapeño.

This vibrant dish is perfect as a topping for tacos, a dip for chips, or as a side salad for any summer meal.

Ingredients:

• 1 ripe mango, peeled and diced
• 1 ripe avocado, peeled and diced
• 1/2 red onion, finely diced
• 1 small jalapeño, deseeded and finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a bowl, combine mango, avocado, red onion, jalapeño, and cilantro.
2. Drizzle with lime juice and season with salt and pepper to taste.
3. Gently toss everything together and serve immediately.

This spicy mango and avocado salsa is a delicious burst of tropical flavors with just the right amount of heat.

The creamy avocado and sweet mango balance the spice from the jalapeño, making it a perfect addition to any summer gathering.

Vegan BBQ Cauliflower Bites

These crispy, flavorful cauliflower bites are coated in a smoky BBQ sauce and baked to perfection.

A fantastic plant-based alternative to chicken wings, they’re perfect for grilling season or as an appetizer at your next party.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1/4 cup almond milk or other plant-based milk
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup BBQ sauce (vegan)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix breadcrumbs, smoked paprika, garlic powder, salt, and pepper.
3. Dip each cauliflower floret into almond milk, then coat it in the breadcrumb mixture.
4. Place the coated florets on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 20-25 minutes until crispy and golden brown.
6. Remove from the oven, toss the cauliflower bites in BBQ sauce, and bake for an additional 5 minutes to set the sauce.

These BBQ cauliflower bites are savory, crunchy, and perfect for dipping in additional BBQ sauce or your favorite vegan ranch.

They’re a fantastic plant-based snack or appetizer for any summer party.

Summer Corn & Tomato Quinoa Salad

A light, colorful quinoa salad with fresh summer corn, juicy tomatoes, and a zesty lemon dressing.

This dish is perfect for picnics, potlucks, or as a fresh side for your summer barbecue.

Ingredients:

• 1 cup cooked quinoa, cooled
• 2 ears of corn, kernels removed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, corn kernels, cherry tomatoes, red onion, and basil.
2. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill in the refrigerator for at least 30 minutes before serving.

This quinoa salad is a great way to use fresh summer produce.

The sweetness of the corn and the juiciness of the tomatoes pair perfectly with the bright and tangy lemon dressing, creating a dish that’s refreshing, satisfying, and full of summer flavors.

Coconut-Lime Rice with Grilled Veggies

This flavorful, tropical coconut-lime rice pairs perfectly with grilled vegetables.

It’s a simple, vibrant dish that’s perfect as a main or a side for any summer BBQ or picnic.

Ingredients:

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 1/2 cup water
• 1 tsp lime zest
• Juice of 1 lime
• Salt to taste
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce to low heat, cover, and cook for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
2. Remove from heat and stir in lime zest, lime juice, and salt. Set aside.
3. While the rice is cooking, preheat a grill or grill pan. Toss the cherry tomatoes, zucchini, and bell pepper with olive oil, salt, and pepper. Grill the veggies for 4-5 minutes per side until charred and tender.
4. Serve the coconut-lime rice topped with the grilled veggies and fresh cilantro.

The coconut-lime rice provides a creamy, slightly sweet base for the smoky, charred vegetables.

It’s a great way to enjoy summer produce and gives you a tropical flair that’s perfect for any summer meal.

Cucumber & Tomato Gazpacho

A refreshing, no-cook, chilled soup that’s perfect for hot summer days.

This gazpacho is light, hydrating, and packed with fresh vegetables, making it a perfect appetizer or light meal.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 2 cups ripe tomatoes, chopped
• 1/2 red bell pepper, chopped
• 1/4 red onion, chopped
• 1 garlic clove, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup water (adjust to desired consistency)

Instructions:

1. Combine cucumbers, tomatoes, red bell pepper, red onion, and garlic in a blender or food processor.
2. Add red wine vinegar, olive oil, salt, pepper, and water. Blend until smooth, adding more water if needed to reach your desired consistency.
3. Chill the gazpacho in the fridge for at least 2 hours to let the flavors meld.
4. Before serving, stir in fresh basil and adjust seasoning with salt and pepper. Serve cold.

This chilled soup is refreshing, light, and full of the vibrant flavors of summer.

It’s the perfect dish to cool down on a hot day, offering a burst of hydration and nutrients in every spoonful.

Lemon-Basil Pesto Pasta with Roasted Veggies

A zesty, herby pesto pasta dish with roasted summer veggies that make for a fresh, satisfying meal.

The bright lemon-basil pesto brings a refreshing kick that pairs beautifully with the roasted vegetables.

Ingredients:

• 1 lb pasta (gluten-free if preferred)
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/2 cup olive oil
• Juice and zest of 1 lemon
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly charred.
2. While the vegetables roast, cook the pasta according to package instructions. Drain and set aside.
3. To make the pesto, blend basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, and zest in a food processor until smooth. Season with salt and pepper to taste.
4. Toss the cooked pasta with the pesto, then top with the roasted vegetables.

This dish combines the richness of pesto with the fresh taste of roasted summer vegetables.

The lemon zest adds a delightful brightness that elevates the whole meal, making it perfect for any summer occasion.

Grilled Corn & Avocado Salad

A bright and fresh salad that’s full of flavor and perfect for summer.

Grilled corn adds a smoky flavor, while creamy avocado and tangy lime dressing make this dish refreshing and satisfying.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Grill the corn for 10-12 minutes, rotating occasionally, until the kernels are slightly charred.
2. Once the corn is cool enough to handle, cut the kernels off the cob and place them in a large bowl.
3. Add diced avocado, red onion, cherry tomatoes, and cilantro to the corn.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for 15-20 minutes before serving.

This salad is perfect as a side dish or light main.

The smoky corn combined with creamy avocado and the zingy lime dressing makes it a flavorful, satisfying summer treat.

Tomato & Cucumber Quinoa Bowl with Tahini Dressing

A fresh, protein-packed quinoa bowl filled with juicy tomatoes, crisp cucumber, and drizzled with a rich, creamy tahini dressing.

This salad is light yet filling, ideal for summer lunches or dinners.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 large cucumber, diced
• 2 large tomatoes, chopped
• 1/4 cup red onion, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1-2 tbsp water (to thin the dressing)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, and parsley.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper. Add water a tablespoon at a time until you reach a creamy, pourable consistency.
3. Drizzle the tahini dressing over the quinoa mixture and toss gently to combine.
4. Serve chilled or at room temperature.

This quinoa bowl is fresh and nourishing, with the creamy tahini dressing balancing the crunch of the cucumber and the sweetness of the tomatoes.

It’s perfect for meal prep, picnics, or a light meal during hot summer days.

Zesty Watermelon & Chickpea Salad

A refreshing and unexpected salad that pairs juicy watermelon with protein-packed chickpeas.

The combination of sweet watermelon and savory chickpeas with a zesty dressing is perfect for summer gatherings or a light, hydrating meal.

Ingredients:

• 3 cups watermelon, diced
• 1 can chickpeas, drained and rinsed
• 1/2 red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• 1/4 cup feta-style plant-based cheese (optional)
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine watermelon, chickpeas, red onion, and mint.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle with plant-based feta cheese if desired and serve immediately.

This salad is a surprising and flavorful combination of sweet and savory.

The watermelon provides hydration and sweetness, while the chickpeas add a savory crunch, making it the perfect refreshing dish for hot summer days.

Grilled Veggie Tacos with Lime Crema

These smoky, grilled veggie tacos are filled with vibrant vegetables and topped with a creamy lime dressing.

They’re perfect for a quick and satisfying meal with plenty of bold flavors.

Ingredients:

• 2 bell peppers, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/4 cup cilantro, chopped

For the lime crema:

• 1/4 cup cashews (soaked for 4 hours or overnight)
• 1/4 cup water
• 2 tbsp lime juice
• 1 tsp agave syrup or maple syrup
• 1/2 tsp salt

Instructions:

1. Preheat the grill to medium-high heat. Toss bell peppers, zucchini, and onion in olive oil, salt, and pepper. Grill the vegetables for 4-5 minutes per side until tender and slightly charred.
2. While the veggies are grilling, prepare the lime crema by blending soaked cashews, water, lime juice, agave syrup, and salt in a blender until smooth.
3. Warm the tortillas on the grill or in a dry pan for a few seconds on each side.
4. To assemble the tacos, fill each tortilla with grilled veggies, shredded lettuce, and a drizzle of lime crema.
5. Garnish with fresh cilantro and serve immediately.

These grilled veggie tacos are packed with flavor and texture, and the tangy lime crema ties everything together beautifully.

They’re a light and satisfying option for taco night or any summer meal.

Chilled Cucumber & Dill Soup

This cool and refreshing cucumber soup is perfect for hot days.

With a creamy texture and fresh dill flavor, it’s a light and hydrating meal that’s easy to make and incredibly satisfying.

Ingredients:

• 2 large cucumbers, peeled and diced
• 1/2 cup coconut yogurt (or plant-based yogurt)
• 1/4 cup fresh dill, chopped
• 1 tbsp lemon juice
• 1/4 cup water (or more, depending on desired consistency)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a blender or food processor, combine cucumbers, coconut yogurt, dill, lemon juice, water, garlic, salt, and pepper. Blend until smooth.
2. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice if desired.
3. Chill the soup in the refrigerator for at least 30 minutes before serving.
4. Garnish with a few sprigs of fresh dill and serve cold.

This chilled cucumber and dill soup is incredibly refreshing and packed with hydrating cucumber and the bright, tangy flavor of fresh dill.

It’s an ideal summer dish when you need something cool and light.

Peach & Arugula Salad with Balsamic Glaze

A sweet and savory salad that combines juicy, ripe peaches with peppery arugula and a drizzle of balsamic glaze.

It’s a delightful combination of flavors and textures, making it the perfect summer salad.

Ingredients:

• 3 ripe peaches, sliced
• 4 cups arugula
• 1/4 cup walnuts, toasted
• 1/4 cup red onion, thinly sliced
• 1/4 cup plant-based feta cheese (optional)
• 1 tbsp olive oil
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss arugula, sliced peaches, toasted walnuts, and red onion.
2. Drizzle olive oil and balsamic glaze over the salad and toss gently to coat.
3. If using, sprinkle with plant-based feta cheese for added creaminess.
4. Season with salt and pepper and serve immediately.

This peach and arugula salad is a perfect balance of sweet, savory, and tangy.

The juicy peaches pair beautifully with the peppery arugula and crunchy walnuts, while the balsamic glaze adds a rich, slightly sweet finish. It’s an elegant and simple summer salad.

Vegan Sweet Potato & Black Bean Burrito Bowls

A filling and flavorful burrito bowl filled with roasted sweet potatoes, black beans, and fresh toppings, all drizzled with a tangy lime dressing.

Perfect for a hearty, nutritious summer meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 2 cups cooked brown rice
• 1 avocado, sliced
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped

For the lime dressing:

• 1/4 cup olive oil
• Juice of 1 lime
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, chili powder, cumin, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
2. While the sweet potatoes are roasting, prepare the lime dressing by whisking together olive oil, lime juice, maple syrup, salt, and pepper.
3. To assemble the bowls, divide the cooked rice among four bowls. Top with roasted sweet potatoes, black beans, corn, red onion, avocado, and cilantro.
4. Drizzle the lime dressing over the bowls and serve.

These burrito bowls are a balanced, satisfying meal full of fiber, protein, and vibrant flavors.

The sweet potatoes add a touch of natural sweetness, while the black beans and rice make it hearty and filling.

Mango-Coconut Chia Pudding

This creamy, tropical chia pudding is a perfect light and refreshing breakfast or snack.

The sweet mango and coconut flavor combo will transport you to a summer paradise.

Ingredients:

• 1 cup canned coconut milk (or other plant-based milk)
• 1/2 cup mango puree (or diced fresh mango)
• 3 tbsp chia seeds
• 1 tbsp maple syrup (optional)
• 1/4 tsp vanilla extract
• Fresh mango slices for topping
• Shredded coconut for garnish

Instructions:

1. In a bowl, whisk together coconut milk, mango puree, chia seeds, maple syrup, and vanilla extract.
2. Cover and refrigerate for at least 4 hours or overnight to let the chia seeds absorb the liquid and thicken.
3. Before serving, stir the chia pudding to break up any clumps.
4. Top with fresh mango slices and shredded coconut for a tropical touch.

This chia pudding is not only delicious but also packed with omega-3 fatty acids, fiber, and antioxidants.

It’s a quick, easy, and nutritious way to start your day or satisfy your sweet cravings.

Grilled Peach & Kale Salad with Tahini Dressing

This vibrant salad features smoky grilled peaches, earthy kale, and a creamy tahini dressing.

It’s a deliciously unique summer salad, combining sweet, savory, and creamy elements.

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 cups kale, de-stemmed and chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup almonds, toasted
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water (to thin dressing)
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the peach halves with a bit of olive oil and season with a pinch of salt. Grill the peaches for 3-4 minutes per side, until they are slightly charred and softened.
2. In a large bowl, massage the chopped kale with a little olive oil and salt to soften it.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth.
4. Slice the grilled peaches and add them to the kale along with red onion and toasted almonds. Drizzle with tahini dressing and toss to combine.
5. Serve immediately or chill for a more refreshing dish.

This grilled peach and kale salad is full of contrasting flavors and textures: the smoky peaches complement the earthy kale, while the creamy tahini dressing brings everything together.

It’s a fantastic side dish or a light main for a summer meal.