50+ Healthy Sunday vegan lunch recipes to Try This Season

Sundays are the perfect day to indulge in a leisurely lunch, and what better way to nourish your body than with a delicious, plant-based meal?

Whether you’re hosting a family gathering or simply looking to treat yourself to a wholesome and satisfying meal, Sunday vegan lunches offer endless possibilities.

From hearty soups and stews to light salads and grain bowls, these meals are not only nourishing but bursting with vibrant flavors.

In this blog post, we’ve compiled 50+ Sunday vegan lunch recipes that are perfect for any occasion.

Whether you’re looking for a comforting dish to warm you up or a fresh, nutrient-packed meal to energize your day, there’s something for everyone.

These recipes are easy to prepare, made with wholesome ingredients, and, of course, entirely plant-based.

Say goodbye to the Sunday lunch dilemma and get ready to enjoy a collection of mouthwatering dishes that will leave you feeling satisfied and energized.

50+ Healthy Sunday vegan lunch recipes to Try This Season

Finding the perfect Sunday lunch that is both satisfying and vegan doesn’t have to be a challenge.

With these 50+ Sunday vegan lunch recipes, you can easily create meals that cater to all tastes and preferences, whether you’re in the mood for something rich and hearty or light and refreshing.

The versatility of vegan ingredients allows for endless combinations, and with these recipes, you’ll have a go-to meal for every Sunday.

These plant-based options are packed with nutrients, flavors, and textures that will keep you coming back for more.

So, next Sunday, skip the takeout and enjoy preparing one of these delicious, wholesome meals right from your own kitchen.

Spicy Chickpea Buddha Bowl

A Spicy Chickpea Buddha Bowl is a hearty and wholesome option for a Sunday vegan lunch. This recipe combines protein-packed chickpeas, nutrient-rich veggies, and a creamy tahini dressing. It’s ideal for meal prep or a vibrant family meal, offering a balanced mix of flavors and textures.

Ingredients:

• For the Chickpeas:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • Salt to taste
• For the Bowl:
  • 1 cup cooked quinoa
  • 1 cup steamed broccoli
  • 1/2 cup shredded carrots
  • 1/2 cup cherry tomatoes, halved
  • 1/4 avocado, sliced
• For the Tahini Dressing:
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1–2 tbsp water (to thin)
  • Salt and pepper to taste

Instructions:

1. Prepare the Chickpeas:
   Preheat the oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, cayenne, garlic powder, and salt. Spread them on a baking sheet and roast for 20 minutes or until crispy.
2. Cook the Quinoa:
   While the chickpeas are roasting, prepare the quinoa according to package instructions. Fluff and set aside.
3. Assemble the Bowl:
   Divide quinoa among serving bowls. Add steamed broccoli, shredded carrots, cherry tomatoes, and avocado slices.
4. Make the Dressing:
   Whisk together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth. Adjust consistency if needed.
5. Top and Serve:
   Add roasted chickpeas to the bowls, drizzle with tahini dressing, and enjoy!

This Spicy Chickpea Buddha Bowl is perfect for a filling and nutritious Sunday lunch. Its vibrant colors and bold flavors make it a feast for both the eyes and taste buds. The dish is easily customizable, so you can swap ingredients to suit your preferences. Enjoy the perfect blend of health and indulgence in every bite.

Vegan Lentil and Spinach Soup

Vegan Lentil and Spinach Soup is a comforting, nutrient-dense dish that is perfect for a cozy Sunday lunch. Packed with plant-based protein, fiber, and vitamins, this soup is satisfying and heartwarming. It pairs well with crusty vegan bread or a simple side salad for a complete meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried lentils (green or brown), rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1/2 lemon

Instructions:

1. Sauté Vegetables:
   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and sauté for another minute.
2. Add Lentils and Broth:
   Stir in lentils, diced tomatoes, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 25–30 minutes or until lentils are tender.
3. Add Spinach:
   Stir in fresh spinach and cook for an additional 5 minutes until wilted.
4. Season and Serve:
   Season with salt, pepper, and lemon juice. Serve hot with crusty bread.

This Vegan Lentil and Spinach Soup is a classic comfort food that’s both nourishing and flavorful. It’s an ideal dish for chilly Sundays or when you crave something warm and hearty. The rich blend of spices and fresh ingredients ensures a satisfying experience, making it a favorite for vegans and non-vegans alike.

Rainbow Veggie Wraps with Avocado Hummus

Rainbow Veggie Wraps with Avocado Hummus are a quick and colorful lunch option perfect for a lazy Sunday. These wraps are packed with fresh, crunchy vegetables and creamy avocado hummus, making them not only delicious but also highly nutritious. They’re great for on-the-go meals or casual lunches at home.

Ingredients:

• For the Avocado Hummus:
  • 1 avocado
  • 1/2 cup hummus
  • 1 tbsp lime juice
  • Salt and pepper to taste
• For the Wraps:
  • 4 large whole-grain tortillas
  • 1 cup shredded purple cabbage
  • 1 cup grated carrots
  • 1 cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup fresh spinach leaves
  • 1/4 cup chopped fresh parsley

Instructions:

1. Make the Avocado Hummus:
   Blend avocado, hummus, lime juice, salt, and pepper in a food processor until smooth. Set aside.
2. Prepare the Veggies:
   Wash and chop all vegetables as indicated.
3. Assemble the Wraps:
   Spread a generous layer of avocado hummus on each tortilla. Arrange the vegetables in rows for a rainbow effect. Top with fresh parsley.
4. Wrap and Serve:
   Roll up the tortillas tightly. Slice in half if desired and serve immediately.

Rainbow Veggie Wraps with Avocado Hummus are as delightful to look at as they are to eat. The fresh, vibrant vegetables combined with the creamy hummus make every bite a burst of flavor and texture. These wraps are a refreshing and satisfying option for a sunny Sunday lunch.

Vegan Sweet Potato and Black Bean Tacos

Vegan Sweet Potato and Black Bean Tacos are a perfect choice for a Sunday lunch, bursting with flavors and textures. The combination of sweet roasted sweet potatoes, protein-packed black beans, and tangy lime slaw creates a deliciously balanced dish. This recipe is not only vibrant and filling but also simple to prepare, making it ideal for a laid-back weekend meal.

Ingredients:

• For the Roasted Sweet Potatoes:
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt and pepper to taste
• For the Black Bean Filling:
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • Salt to taste
• For the Lime Slaw:
  • 2 cups shredded cabbage
  • 1 carrot, shredded
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • Salt and pepper to taste
• For the Tacos:
  • 8 small corn tortillas
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

1. Roast the Sweet Potatoes:
   Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and slightly crispy.
2. Prepare the Black Beans:
   Heat olive oil in a pan over medium heat. Add black beans, garlic powder, chili powder, and salt. Stir and cook for 5–7 minutes until heated through.
3. Make the Slaw:
   In a bowl, combine shredded cabbage, carrot, olive oil, lime juice, salt, and pepper. Toss until well combined.
4. Assemble the Tacos:
   Warm the tortillas in a dry skillet. Fill each tortilla with roasted sweet potatoes, black beans, and a generous spoonful of lime slaw. Garnish with chopped cilantro and serve with lime wedges.

These Vegan Sweet Potato and Black Bean Tacos are bursting with flavor and texture. The natural sweetness of the roasted sweet potatoes pairs perfectly with the savory black beans, while the lime slaw adds a refreshing crunch. This dish is easy to prepare, full of nutrients, and guaranteed to satisfy your taco cravings.

Vegan Cauliflower and Chickpea Curry

A hearty and aromatic Vegan Cauliflower and Chickpea Curry is a great Sunday lunch option when you want something comforting yet packed with bold flavors. This curry is rich in protein, fiber, and antioxidants, making it not only delicious but also nourishing. Paired with basmati rice or naan bread, it’s a complete meal that everyone will love.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium cauliflower, cut into florets
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Sauté the Aromatics:
   Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 5–7 minutes, or until softened.
2. Add Spices and Tomatoes:
   Stir in curry powder, turmeric, cumin, and cinnamon. Cook for 1–2 minutes until fragrant. Add diced tomatoes and cook for an additional 5 minutes.
3. Simmer the Curry:
   Add chickpeas, cauliflower florets, coconut milk, and vegetable broth. Stir to combine and bring to a simmer. Cover and cook for 25–30 minutes, or until cauliflower is tender.
4. Season and Serve:
   Season with salt and pepper. Serve hot, garnished with fresh cilantro.

This Vegan Cauliflower and Chickpea Curry is a flavorful and satisfying dish. The combination of aromatic spices, creamy coconut milk, and tender cauliflower makes it a perfect option for a hearty Sunday lunch. It’s not only easy to prepare but also packed with nutrients, making it a great choice for a filling and healthy meal.

Vegan Mediterranean Quinoa Salad

The Vegan Mediterranean Quinoa Salad is light, refreshing, and filled with vibrant ingredients that are perfect for a Sunday lunch. With protein-packed quinoa, crisp vegetables, and a zesty lemon dressing, this salad is both satisfying and nourishing. It’s a great option for meal prep, as the flavors continue to develop as it sits in the fridge.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• For the Lemon Dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions:

1. Cook the Quinoa:
   Rinse quinoa under cold water, then cook according to package instructions. Let it cool completely before assembling the salad.
2. Prepare the Salad Ingredients:
   In a large bowl, combine the cooled quinoa with cucumber, cherry tomatoes, red onion, olives, parsley, and mint.
3. Make the Dressing:
   Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl.
4. Assemble and Serve:
   Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for later.

This Vegan Mediterranean Quinoa Salad is a perfect combination of refreshing vegetables, hearty quinoa, and a tangy lemon dressing. It’s light yet filling, making it an ideal option for a Sunday lunch. The salad is versatile and can be customized with additional veggies or protein, making it a staple for meal prep or gatherings.

Vegan Lentil and Spinach Stuffed Sweet Potatoes

Vegan Lentil and Spinach Stuffed Sweet Potatoes are a nutritious and filling meal that combines the natural sweetness of roasted sweet potatoes with savory, protein-rich lentils and fresh spinach. This hearty dish is easy to prepare and perfect for a Sunday lunch, offering a great balance of flavors, textures, and essential nutrients.

Ingredients:

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup dried lentils, cooked
• 2 cups fresh spinach, chopped
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water (or more as needed)
• Fresh parsley for garnish

Instructions:

1. Roast the Sweet Potatoes:
   Preheat the oven to 400°F (200°C). Pierce each sweet potato with a fork and place them on a baking sheet. Roast for 40-50 minutes, or until tender.
2. Prepare the Lentil and Spinach Filling:
   Heat olive oil in a pan over medium heat. Add onion and garlic, sautéing for 5-7 minutes until softened. Add cooked lentils, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for 5 minutes. Add chopped spinach and cook for another 2 minutes until wilted.
3. Make the Tahini Dressing:
   In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust consistency with more water if needed.
4. Assemble the Dish:
   Once the sweet potatoes are roasted, cut them open and fluff the insides with a fork. Stuff each potato with the lentil-spinach mixture. Drizzle with tahini dressing and garnish with fresh parsley.

These Vegan Lentil and Spinach Stuffed Sweet Potatoes are a perfect combination of sweet, savory, and creamy. The lentils provide a hearty and protein-rich filling, while the spinach adds a boost of greens. The tahini dressing ties everything together beautifully. This dish is not only filling but also packed with nutrients, making it a great option for a wholesome Sunday lunch.

Vegan Avocado and Chickpea Salad Sandwiches

Vegan Avocado and Chickpea Salad Sandwiches are an easy-to-make, nutritious, and satisfying lunch option. The creamy avocado combined with mashed chickpeas creates a hearty filling, while the addition of fresh vegetables and lemon juice brings a burst of freshness to each bite. These sandwiches are perfect for a light and refreshing Sunday meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 1 ripe avocado, mashed
• 2 tbsp vegan mayo (optional)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 celery stalk, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 4 slices whole grain or gluten-free bread
• 1 tomato, sliced
• Leafy lettuce (for serving)

Instructions:

1. Prepare the Chickpea and Avocado Filling:
   In a bowl, mash the chickpeas and avocado together until smooth but slightly chunky. Stir in vegan mayo, Dijon mustard, lemon juice, celery, red onion, parsley, salt, and pepper. Mix until well combined.
2. Assemble the Sandwiches:
   Toast the bread slices if desired. Spread a generous portion of the chickpea and avocado mixture onto two slices of bread. Top with tomato slices and leafy lettuce. Close the sandwich and slice in half.
3. Serve:
   Serve immediately or wrap up for a meal on-the-go.

These Vegan Avocado and Chickpea Salad Sandwiches are not only quick and easy to make but also incredibly tasty and satisfying. The creamy avocado and chickpeas create a rich, flavorful filling, while the fresh veggies add a delightful crunch. This sandwich is the perfect light and refreshing option for a Sunday lunch.

Vegan Pesto Zucchini Noodles with Cherry Tomatoes

Vegan Pesto Zucchini Noodles with Cherry Tomatoes is a fresh and light dish that is perfect for a healthy Sunday lunch. The zucchini noodles serve as a low-carb alternative to pasta, while the vibrant homemade pesto and juicy cherry tomatoes add bold flavors. It’s a refreshing and nutrient-packed meal that’s both easy and quick to prepare.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp nutritional yeast
• 1 garlic clove
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Vegan Parmesan cheese (optional, for garnish)

Instructions:

1. Prepare the Pesto:
   In a food processor, combine basil, pine nuts, nutritional yeast, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy, adding more olive oil if needed to achieve your desired consistency.
2. Cook the Zucchini Noodles:
   Heat a non-stick skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they are tender but still firm. Remove from heat.
3. Assemble the Dish:
   Toss the zucchini noodles with the homemade pesto until evenly coated. Add halved cherry tomatoes and mix gently.
4. Serve:
   Serve immediately, garnished with vegan Parmesan cheese if desired.

Vegan Pesto Zucchini Noodles with Cherry Tomatoes is a light, flavorful, and nutritious meal that’s perfect for a Sunday lunch. The creamy pesto adds richness, while the zucchini noodles provide a refreshing crunch. This dish is low-carb, vegan, and packed with fresh ingredients, making it a healthy and satisfying choice.

Vegan Mediterranean Chickpea Salad

The Vegan Mediterranean Chickpea Salad is a colorful, vibrant, and nutrient-dense dish, combining protein-packed chickpeas with fresh vegetables and a zesty lemon dressing. With Mediterranean-inspired flavors such as olives, cucumbers, and fresh herbs, this salad is refreshing, filling, and perfect for a Sunday lunch when you’re craving something light yet satisfying.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Salad Ingredients:
   In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, parsley, and mint. Toss gently to combine.
2. Make the Dressing:
   In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper. Taste and adjust seasoning as needed.
3. Assemble the Salad:
   Drizzle the dressing over the salad and toss to coat the ingredients evenly.
4. Serve:
   Serve immediately, or chill in the fridge for 30 minutes for the flavors to marinate.

This Vegan Mediterranean Chickpea Salad is a perfect Sunday lunch for those looking for something light, healthy, and full of flavor. The chickpeas provide protein and fiber, while the fresh vegetables and olives add a delightful crunch and briny zest. The lemony dressing ties everything together for a refreshing, satisfying meal.

Vegan Mushroom and Spinach Tofu Scramble

The Vegan Mushroom and Spinach Tofu Scramble is a hearty and protein-packed meal that’s great for a Sunday lunch. This savory scramble uses crumbled tofu as a base, sautéed with mushrooms, spinach, and seasoned with turmeric and nutritional yeast for an egg-free yet satisfying dish. It’s the perfect combination of flavors and textures, making it both a nutritious and comforting choice.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1/4 tsp turmeric
• 1 tbsp nutritional yeast
• Salt and pepper to taste
• 1 tbsp soy sauce (optional)
• Fresh parsley for garnish

Instructions:

1. Prepare the Tofu:
   Crumble the tofu into bite-sized pieces and set aside.
2. Sauté the Vegetables:
   Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened. Add the sliced mushrooms and cook for another 5-7 minutes, until they release their moisture and become golden.
3. Cook the Tofu:
   Add the crumbled tofu to the skillet with the vegetables. Stir in the turmeric, nutritional yeast, salt, and pepper. Cook for 5-7 minutes, allowing the tofu to brown slightly and absorb the flavors.
4. Add Spinach:
   Stir in the spinach and cook for another 2-3 minutes, until wilted. For extra flavor, add soy sauce at this stage if desired.
5. Serve:
   Garnish with fresh parsley and serve warm.

This Vegan Mushroom and Spinach Tofu Scramble is a fantastic way to enjoy a hearty, protein-rich lunch without the need for eggs. The tofu soaks up the savory flavors, while the mushrooms and spinach add texture and freshness. With the bright touch of turmeric and nutritional yeast, this dish feels indulgent yet nourishing — a great Sunday lunch option!

Vegan BBQ Jackfruit Tacos

Vegan BBQ Jackfruit Tacos are a delicious, plant-based alternative to traditional pulled pork tacos. Jackfruit’s meaty texture takes on the smoky, tangy flavors of barbecue sauce, making it a fantastic filling for soft tortillas. Paired with crisp slaw and fresh cilantro, these tacos make for an easy and flavorful Sunday lunch that’s sure to impress.

Ingredients:

• 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
• 1 cup BBQ sauce (vegan)
• 1 tbsp olive oil
• 1/2 onion, sliced
• 1 cup shredded cabbage (for slaw)
• 1/4 cup vegan mayo (for slaw)
• 1 tbsp apple cider vinegar (for slaw)
• 1 tsp maple syrup (for slaw)
• 8 small corn tortillas
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Prepare the Slaw:
   In a small bowl, mix the shredded cabbage with vegan mayo, apple cider vinegar, and maple syrup. Toss to combine and set aside.
2. Cook the Jackfruit:
   Heat olive oil in a skillet over medium heat. Add the sliced onion and sauté for 5 minutes until softened. Add the shredded jackfruit and cook for 5-7 minutes, stirring occasionally. Pour in the BBQ sauce and cook for an additional 10 minutes, allowing the jackfruit to absorb the sauce and become tender.
3. Warm the Tortillas:
   Warm the tortillas in a dry skillet for 1-2 minutes on each side.
4. Assemble the Tacos:
   To assemble, spoon the BBQ jackfruit mixture into each tortilla. Top with the slaw and garnish with fresh cilantro. Serve with lime wedges on the side.

Vegan BBQ Jackfruit Tacos offer all the satisfying flavors of traditional BBQ without the meat. The jackfruit’s tender texture, paired with smoky BBQ sauce and fresh slaw, creates a mouthwatering dish that’s perfect for a Sunday lunch. These tacos are easy to make, packed with flavor, and sure to please both vegans and non-vegans alike.

Vegan Buddha Bowl with Lemon Tahini Dressing

A Vegan Buddha Bowl is a nutrient-packed, customizable meal that brings together a variety of plant-based ingredients. This particular bowl combines roasted vegetables, quinoa, chickpeas, and avocado, all drizzled with a tangy lemon tahini dressing. It’s not only visually appealing but also a well-balanced, wholesome dish that will keep you full and satisfied through the afternoon.

Ingredients:

• 1 cup cooked quinoa
• 1 cup roasted sweet potatoes, cubed
• 1 cup roasted Brussels sprouts, halved
• 1/2 cup cooked chickpeas
• 1 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 2 tbsp fresh parsley, chopped

For the Lemon Tahini Dressing:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 2 tbsp water (or more to reach desired consistency)
• Salt and pepper to taste

Instructions:

1. Prepare the Roasted Vegetables:
   Preheat the oven to 400°F (200°C). Toss the sweet potatoes and Brussels sprouts in olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, flipping halfway through.
2. Make the Lemon Tahini Dressing:
   In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper. Adjust water to achieve a smooth, pourable consistency.
3. Assemble the Buddha Bowl:
   In a large bowl, layer quinoa, roasted sweet potatoes, Brussels sprouts, chickpeas, avocado slices, cherry tomatoes, and cucumber. Drizzle with lemon tahini dressing and sprinkle with chopped parsley.
4. Serve:
   Serve immediately or refrigerate for up to a day if preparing in advance.

The Vegan Buddha Bowl with Lemon Tahini Dressing is the ultimate in nourishing, colorful meals. Packed with protein, fiber, and healthy fats, it provides a wide range of nutrients. The combination of roasted veggies, creamy avocado, and tangy dressing makes it a well-rounded, delicious choice for a Sunday lunch, offering both health benefits and satisfying flavors.

Vegan Cauliflower and Chickpea Curry

This Vegan Cauliflower and Chickpea Curry is a hearty, flavorful dish that’s perfect for a cozy Sunday lunch. Cauliflower and chickpeas are simmered in a creamy coconut milk-based sauce with aromatic spices, creating a rich, warming curry that pairs beautifully with rice or naan. It’s easy to make, vegan-friendly, and packed with vibrant flavors.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Sauté the Aromatics:
   Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until softened. Add garlic and ginger, and cook for another 2 minutes until fragrant.
2. Cook the Curry:
   Stir in curry powder, turmeric, cumin, and cinnamon, and cook for 1 minute to release the flavors. Add cauliflower florets, chickpeas, coconut milk, and diced tomatoes. Stir to combine, then cover and simmer for 20-25 minutes, until the cauliflower is tender and the curry has thickened.
3. Season:
   Taste and adjust seasoning with salt and pepper as needed.
4. Serve:
   Serve the curry over cooked rice or with naan. Garnish with fresh cilantro before serving.

This Vegan Cauliflower and Chickpea Curry is a comforting and flavorful dish, ideal for a Sunday lunch when you’re craving something cozy and satisfying. The combination of coconut milk, aromatic spices, and tender cauliflower creates a deliciously rich curry that’s both filling and nourishing. It’s easy to make, vegan-friendly, and perfect for meal prep as well.

Vegan Spaghetti Aglio e Olio with Roasted Cherry Tomatoes

Vegan Spaghetti Aglio e Olio with Roasted Cherry Tomatoes is a simple yet flavorful pasta dish that is perfect for a quick and satisfying Sunday lunch. The garlicky olive oil sauce is enhanced with roasted cherry tomatoes, adding a burst of sweetness that complements the rich, savory flavors. It’s a dish that’s light, vibrant, and full of flavor, made with just a few key ingredients.

Ingredients:

• 8 oz spaghetti (or any pasta of choice)
• 1 pint cherry tomatoes, halved
• 4 garlic cloves, thinly sliced
• 1/4 cup olive oil
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish
• Vegan Parmesan cheese (optional)

Instructions:

1. Roast the Cherry Tomatoes:
   Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes, until soft and slightly caramelized.
2. Cook the Pasta:
   While the tomatoes roast, cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
3. Prepare the Aglio e Olio Sauce:
   In a large skillet, heat olive oil over medium heat. Add the sliced garlic and cook for 2-3 minutes, until golden and fragrant (be careful not to burn the garlic). Add red pepper flakes, salt, and pepper, and stir.
4. Combine Pasta and Sauce:
   Add the cooked pasta to the skillet with the garlic oil. Toss to coat, adding a little reserved pasta water if needed to create a silky sauce.
5. Assemble the Dish:
   Gently fold in the roasted cherry tomatoes. Garnish with fresh basil and vegan Parmesan cheese if desired.
6. Serve:
   Serve immediately, garnished with extra basil and Parmesan.

Vegan Spaghetti Aglio e Olio with Roasted Cherry Tomatoes is a deliciously simple dish that’s packed with flavor. The roasted tomatoes add a natural sweetness that complements the savory garlic olive oil sauce, while the pasta provides a satisfying base. It’s an easy-to-make, light, and aromatic dish that’s perfect for a quick Sunday lunch, and it can easily be made with pantry staples.

Note: More recipes are coming soon!