10 Vegetarian Recipes Full of Spring Greens to Try Now

Spring is the season of renewal, and what better way to celebrate than by filling your plate with vibrant, fresh spring greens? From peppery arugula to crisp snap peas and tender baby spinach, spring greens bring a burst of flavor and color to vegetarian meals.

Whether you’re visiting your local farmer’s market or harvesting from your backyard garden, incorporating these greens into your recipes is a delicious way to eat seasonally and nourish your body. In this blog post, I’m sharing 10 vegetarian recipes full of spring greens, each one highlighting the best of what this season has to offer.

These dishes range from comforting pastas and soups to energizing salads and savory tarts—perfect for quick weeknight dinners, weekend brunches, or healthy meal prep. So grab your shopping list and get ready to savor spring in every bite!

Why You’ll Love This Recipe

• Seasonal Freshness: Spring greens are at their peak flavor, delivering crispness and nutrients.
• Versatile: These recipes fit any meal—breakfast, lunch, dinner, or even snacks.
• Easy Prep: Most dishes are ready in under an hour with simple steps.
• Healthy Choice: Packed with vitamins, minerals, and plant-based goodness.
• Beautiful Presentation: The vibrant greens make every dish visually stunning.
• Vegetarian & Family-Friendly: Perfect for all palates and easy to customize.

10 Vegetarian Recipes Full of Spring Greens

Spring Greens Pesto Pasta

Ingredients

Equipment

• Food processor or blender
• Large pot
• Colander
• Measuring cups and spoons
• Chef’s knife

Instructions

1. Cook the pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. In a food processor, combine spinach, arugula, basil, pine nuts, garlic, and Parmesan.
3. Pulse until coarsely chopped. With motor running, drizzle in olive oil until smooth.
4. Add lemon juice, salt, and pepper to taste. Thin with reserved pasta water if needed.
5. Toss pesto with warm pasta. Serve immediately, garnished with extra cheese and arugula.

Tip: Swap pine nuts for walnuts or sunflower seeds for a budget-friendly twist.

Tips & Variations

• Add sautéed mushrooms or peas for extra protein and texture.
• Try using kale or chard in place of spinach for a heartier flavor.
• Make it vegan by using nutritional yeast instead of Parmesan.

Nutrition Facts

Serving Suggestions

• Serve with a crisp green salad and crusty whole grain bread.
• Pair with a glass of chilled white wine for a light spring dinner.

Warm Spring Greens & Lentil Salad

Ingredients

• 1 cup French green lentils, rinsed
• 3 cups vegetable broth
• 2 cups baby spinach
• 1 cup snap peas, sliced
• 1 cup radishes, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/2 red onion, diced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt & pepper to taste

Equipment

• Medium saucepan
• Mixing bowls
• Whisk
• Chef’s knife

Instructions

1. Simmer lentils in vegetable broth until tender, about 20 minutes. Drain and cool slightly.
2. In a large bowl, whisk together olive oil, vinegar, Dijon, salt, and pepper.
3. Add warm lentils, spinach, snap peas, radishes, onion, and dill. Toss gently to combine.
4. Serve warm or at room temperature.

Quote: “Warm salads are a wonderful way to showcase the tenderness of spring greens.”

Tips & Variations

• Top with crumbled feta or toasted walnuts for extra flavor.
• Swap dill for fresh parsley or mint.

Nutrition Facts

Serving Suggestions

• Enjoy as a hearty lunch or as a side with grilled sourdough.

Green Shakshuka with Spinach & Chard

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 green bell pepper, diced
• 3 cups spinach, chopped
• 2 cups Swiss chard, chopped
• 1/2 cup fresh parsley, chopped
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 4 large eggs (or vegan egg alternative)
• Salt & pepper to taste
• Crumbled feta (optional)

Equipment

• Large skillet with lid
• Chef’s knife
• Wooden spoon

Instructions

1. Heat oil in skillet. Sauté onion and garlic until soft.
2. Add pepper, spinach, chard, parsley, cumin, and paprika. Cook until greens wilt.
3. Make wells in the greens and crack in eggs. Cover and cook until eggs are just set.
4. Season with salt, pepper, and sprinkle with feta if using.

Try plant-based eggs for a vegan version of this nourishing dish.

Tips & Variations

• Serve with toasted pita or flatbread.
• Add a pinch of chili flakes for heat.

Nutrition Facts

• Calories: 260 per serving
• Protein: 13g
• Carbs: 16g

Serving Suggestions

• Perfect for brunch, breakfast, or a light dinner.

Creamy Pea & Spinach Risotto

Ingredients

• 1 tbsp butter or vegan butter
• 1 small onion, finely chopped
• 1 1/2 cups arborio rice
• 4 cups vegetable broth, warmed
• 1 cup frozen peas
• 2 cups baby spinach, chopped
• 1/2 cup Parmesan or vegan cheese
• 2 tbsp lemon juice
• Salt & pepper to taste

Equipment

• Large saucepan
• Ladle
• Wooden spoon

Instructions

1. Melt butter in saucepan. Add onion and sauté until translucent.
2. Stir in rice and cook 2 minutes.
3. Add broth one ladle at a time, stirring, until absorbed before adding more.
4. After 15 minutes, stir in peas and spinach. Cook until rice is creamy and tender.
5. Stir in cheese, lemon juice, salt, and pepper. Serve hot.

Tips & Variations

• Use fresh shelled peas if available for extra sweetness.
• Top with fresh mint for a springy finish.

Nutrition Facts

• Calories: 390 per serving
• Protein: 9g
• Fiber: 4g

Serving Suggestions

• Serve with a crisp green salad or as a main with roasted vegetables.

Sautéed Spring Greens with Garlic & Lemon

Ingredients

• 2 tbsp olive oil
• 4 cups mixed spring greens (kale, spinach, arugula, chard)
• 3 garlic cloves, sliced
• 2 tbsp lemon juice
• Salt & pepper to taste

Equipment

• Large skillet
• Tongs

Instructions

1. Heat oil in skillet. Add garlic and sauté until fragrant.
2. Add greens and cook, tossing, until just wilted.
3. Season with lemon juice, salt, and pepper. Serve immediately.

“A quick sauté brings out the best in delicate spring greens.”

Tips & Variations

• Sprinkle with toasted seeds or nuts for crunch.
• Use as a side or a filling for wraps or omelets.

Nutrition Facts

• Calories: 120 per serving
• Fiber: 3g

Serving Suggestions

• Great alongside a grain bowl, or as a topping for avocado toast.

Spring Green and Goat Cheese Tart

Ingredients

• 1 sheet puff pastry, thawed
• 1 tbsp olive oil
• 1 leek, thinly sliced
• 2 cups baby spinach
• 1 cup asparagus, sliced
• 4 oz goat cheese, crumbled
• 1/4 cup milk or plant milk
• 2 eggs (or vegan egg substitute)
• Salt & pepper to taste

Equipment

• Baking sheet
• Mixing bowl
• Whisk
• Chef’s knife

Instructions

1. Preheat oven to 400°F (200°C). Roll out puff pastry on baking sheet.
2. Sauté leek in oil until soft. Add spinach and asparagus; cook until wilted.
3. Whisk eggs with milk, salt, and pepper. Spread greens over pastry, pour egg mixture, and sprinkle with goat cheese.
4. Bake 25-30 minutes, until set and golden. Cool slightly before slicing.

Tips & Variations

• Use feta or plant-based cheese if desired.
• Add fresh herbs like dill or chives.

Nutrition Facts

• Calories: 310 per slice
• Protein: 8g

Serving Suggestions

• Serve with a peppery arugula salad and lemon vinaigrette.

Asparagus, Mint & Pea Soup

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cups asparagus, chopped
• 1 cup peas (fresh or frozen)
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves
• Salt & pepper to taste

Equipment

• Large pot
• Blender or immersion blender

Instructions

1. Sauté onion in oil until soft.
2. Add asparagus and peas; cook 2 minutes.
3. Pour in broth and simmer until vegetables are tender, about 8 minutes.
4. Add mint and blend soup until smooth. Season and serve warm.

Tips & Variations

• Top with a swirl of coconut cream for richness.
• Garnish with extra mint or pea shoots.

Nutrition Facts

• Calories: 140 per bowl
• Protein: 5g

Serving Suggestions

• Pair with whole grain toast or a veggie cheese ball.

Spring Green Buddha Bowl

Ingredients

• 1/2 cup cooked quinoa
• 1 cup baby kale, chopped
• 1/2 cup shelled edamame
• 1/2 cup cucumber, diced
• 1/2 cup snap peas, halved
• 1/4 avocado, sliced
• 2 tbsp toasted sesame seeds
• 2 tbsp tahini dressing

Equipment

• Mixing bowls
• Chef’s knife

Instructions

1. Layer quinoa as the base in a bowl.
2. Arrange kale, edamame, cucumber, snap peas, and avocado on top.
3. Drizzle with tahini dressing and sprinkle with sesame seeds.

Tips & Variations

• Swap quinoa for brown rice or farro.
• Add radishes or sprouts for extra crunch.

Nutrition Facts

• Calories: 350 per bowl
• Protein: 13g

Serving Suggestions

• Perfect as a hearty lunch or a make-ahead dinner.

Garden Herb & Spring Greens Frittata

Ingredients

• 6 eggs (or vegan egg substitute)
• 1/4 cup milk or plant milk
• 2 cups spring greens (spinach, chard, arugula), chopped
• 1/4 cup fresh herbs (parsley, dill, chives), chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded cheese (optional)
• Salt & pepper to taste

Equipment

• Oven-safe skillet
• Mixing bowl
• Whisk

Instructions

1. Preheat oven to 375°F (190°C).
2. Whisk eggs and milk in a bowl; season with salt and pepper.
3. Stir in greens, herbs, tomatoes, and cheese.
4. Pour into greased skillet and cook over medium heat for 5 minutes.
5. Transfer to oven and bake 12-15 minutes, until set.

Tips & Variations

• Add sautéed onions or mushrooms for depth of flavor.
• Serve warm, cold, or at room temp—great for meal prep!

Nutrition Facts

• Calories: 210 per slice
• Protein: 11g

Serving Suggestions

• Pair with a fresh green salad or roasted potatoes.

Spring Greens & Ricotta Stuffed Shells

Ingredients

• 12 jumbo pasta shells
• 2 cups spinach, chopped
• 1 cup baby kale, chopped
• 1/2 cup ricotta cheese (or vegan ricotta)
• 1/4 cup Parmesan (or nutritional yeast)
• 1 egg (or flax egg)
• 2 cups marinara sauce
• Salt & pepper to taste

Equipment

• Large pot
• Baking dish
• Mixing bowl
• Spoon

Instructions

1. Preheat oven to 375°F (190°C). Cook pasta shells until al dente; drain.
2. Mix spinach, kale, ricotta, Parmesan, egg, salt, and pepper in a bowl.
3. Stuff each shell with filling and place in a baking dish with marinara sauce at the bottom.
4. Top with extra sauce and cheese. Cover with foil and bake 25 minutes.
5. Uncover and bake 10 more minutes until bubbly. Serve hot.

Tips & Variations

• Use chard or beet greens as a substitute for spinach.
• Add lemon zest to the filling for brightness.

Nutrition Facts

• Calories: 330 per serving
• Protein: 12g

Serving Suggestions

• Serve with a crisp side salad or roasted asparagus.

Tips & Variations

• Experiment with different greens—mizuna, beet greens, or even radish tops—for variety and to reduce food waste.
• Most of these recipes can be made vegan with simple swaps like plant-based cheese or egg alternatives.
• For more inspiration, check out Lipton Vegetable Soup Mix Recipes for Easy Family Meals and Recipes Dehydrated Vegetables: Easy Meals and Snacks for meal-prep ideas.
• Looking for a global twist? Don’t miss Turkish Veg Recipes: Easy & Flavorful Dishes to Try.

Nutrition Facts

Spring greens are low in calories but high in vitamins A, C, K, and folate, minerals like iron and calcium, and antioxidants. These recipes are generally:

• Low in saturated fat
• Rich in fiber
• Provide 2-4 servings of vegetables per meal

Exact nutrition will vary by recipe, but all offer a nutrient-dense, plant-powered foundation for your spring menu.

Serving Suggestions

• Add a side of whole grain bread, homemade soup, or a light dessert—try a Vegan Easter Dessert Recipe for a seasonal treat.
• Pair with a refreshing cucumber or citrus-infused water to round out your meal.
• Perfect for picnics, meal prep, or sharing at a spring potluck!

Conclusion

Spring is all about celebrating freshness, flavor, and the joy of eating what’s in season. By filling your kitchen with these 10 vegetarian recipes full of spring greens, you’re not only treating yourself to delicious meals but also supporting your health and local growers.

Each dish offers a unique way to enjoy the vibrant taste and nutrition of greens like spinach, arugula, kale, and more. Whether you’re new to vegetarian cooking or a seasoned plant-based eater, these recipes are easy to make, endlessly adaptable, and sure to become springtime favorites in your home.

For even more plant-forward inspiration, be sure to explore recipes like Smoked Vegetarian Recipes for Flavorful Meatless Meals or experiment with other Vegan Casserole Recipes for quick, wholesome dinners.

Happy cooking and happy spring!