Whether you’re gearing up for summer or simply seeking a vibrant, healthy lifestyle, having a collection of beachbody recipes vegan in your meal rotation is a total game-changer. The beauty of plant-based eating is that it delivers on both nutrition and flavor, all while supporting your wellness goals.
Beachbody vegan recipes are designed to be nutrient-dense, energizing, and easy to prepare—perfect for fueling your workouts and keeping you feeling light and satisfied. In this post, I’m sharing five of my absolute favorite vegan beachbody recipes that you can mix and match throughout your week.
These meals are packed with protein, fiber, and colorful veggies, guaranteeing you’ll never get bored or feel deprived. Get ready to eat the rainbow and feel your best!
Why You’ll Love This Recipe
Each of these beachbody vegan recipes is crafted with your health and active lifestyle in mind. They are:
- High in plant-based protein to help repair and build lean muscle.
- Loaded with fiber for satiety and digestive health.
- Rich in antioxidants from colorful vegetables and superfoods.
- Quick and easy—most can be made in under 30 minutes!
- Meal-prep friendly so you can stay on track all week long.
- Absolutely delicious—no bland salads here, only vibrant, flavor-packed meals!
Whether you’re a seasoned vegan or just dabbling in plant-based eating, these recipes will keep you energized, satisfied, and beachbody-ready.
Recipe 1: Protein-Packed Vegan Buddha Bowl
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup (uncooked) |
| Canned chickpeas (drained & rinsed) | 1 can (15 oz) |
| Sweet potato, diced | 1 large |
| Broccoli florets | 2 cups |
| Red bell pepper, sliced | 1 medium |
| Baby spinach | 2 cups |
| Olive oil | 2 tbsp |
| Smoked paprika | 1 tsp |
| Garlic powder | 1/2 tsp |
| Salt & black pepper | To taste |
| Tahini | 3 tbsp |
| Lemon juice | 2 tbsp |
| Water | 2-3 tbsp (to thin dressing) |
Equipment
- Large baking sheet
- Medium saucepan
- Mixing bowls
- Sharp knife & cutting board
- Whisk or fork (for dressing)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss sweet potato, broccoli, and chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25 minutes, flipping halfway, until veggies are golden and crisp.
- Cook quinoa according to package instructions (usually 2 cups water per 1 cup quinoa). Fluff with a fork when done.
- Prepare the tahini dressing: Whisk tahini, lemon juice, remaining olive oil, and water in a bowl until smooth. Add more water for a thinner consistency.
- Assemble bowls: Divide spinach, cooked quinoa, and roasted veggies among bowls. Top with red bell pepper and drizzle generously with tahini dressing.
- Serve immediately, or store in containers for meal prep.
Tips & Variations
Tip: For extra crunch and protein, add hemp seeds or toasted pumpkin seeds on top.
Variation: Swap out quinoa for brown rice, farro, or cauliflower rice. Switch up the veggies with whatever is in season!
Love creative bowls? Try our Go Macro Bar Recipe for a portable, protein-packed snack!
Nutrition Facts
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 420 |
| Protein | 17g |
| Fiber | 13g |
| Carbohydrates | 69g |
| Fat | 13g |
Nutrition may vary based on exact ingredients and serving sizes.
Serving Suggestions
- Top with avocado slices for healthy fats.
- Serve with a side of Green Goodness Juice for an energizing meal.
- Pair with a small Kodiak Banana Muffin for a post-workout treat.
Recipe 2: Spicy Lentil & Veggie Lettuce Wraps
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked lentils | 2 cups |
| Carrot, grated | 1 large |
| Red cabbage, thinly sliced | 1 cup |
| Green onion, chopped | 2 stalks |
| Fresh cilantro, chopped | 1/4 cup |
| Hot sauce (your choice) | 2 tbsp |
| Lime juice | 1 tbsp |
| Butter lettuce or romaine leaves | 1 head |
| Salt & pepper | To taste |
Equipment
- Mixing bowl
- Cutting board & knife
- Grater
Instructions
- Combine lentils, grated carrot, red cabbage, green onion, and cilantro in a large bowl.
- Season with hot sauce, lime juice, salt, and pepper. Mix well to combine.
- Lay lettuce leaves flat on a plate and spoon lentil mixture into each leaf.
- Wrap up and serve immediately, or chill for 15 minutes for a refreshing cold wrap.
Tips & Variations
Tip: These wraps are perfect for meal prep! Store the filling and lettuce separately until ready to eat.
Variation: Substitute lentils with black beans or chickpeas for a different flavor profile.
Nutrition Facts
| Nutrient | Amount (per 3 wraps) |
|---|---|
| Calories | 210 |
| Protein | 13g |
| Fiber | 10g |
| Fat | 2g |
Serving Suggestions
- Serve with a side of Half Runner Beans for extra protein and fiber.
- Top with diced avocado or vegan yogurt for creaminess.
- Enjoy as an appetizer or a light lunch on-the-go.
Recipe 3: Creamy Vegan Chickpea Salad Sandwich
Ingredients
| Ingredient | Quantity |
|---|---|
| Canned chickpeas (drained & rinsed) | 1 can (15 oz) |
| Celery, finely diced | 2 stalks |
| Red onion, minced | 1/4 cup |
| Dill pickles, chopped | 2 tbsp |
| Fresh dill, chopped | 2 tbsp |
| Vegan mayo | 3 tbsp |
| Lemon juice | 1 tbsp |
| Salt & pepper | To taste |
| Whole grain bread | 4 slices |
| Lettuce leaves | 4 |
Equipment
- Mixing bowl
- Fork or potato masher
- Knife & cutting board
Instructions
- Mash chickpeas in a bowl using a fork or potato masher until chunky but spreadable.
- Add celery, onion, pickles, dill, vegan mayo, lemon juice, salt, and pepper. Mix until combined.
- Place lettuce leaves on bread slices and top with chickpea salad. Add another slice of bread to make a sandwich.
- Serve immediately, or wrap tightly and refrigerate for later.
Tips & Variations
Tip: Add 1/2 tsp Dijon mustard for a tangy twist.
Variation: Serve the salad on a bed of greens as a grain-free option.
Love vegan breads? You’ll adore our Hamburger Bun Sourdough Recipe for homemade sandwich perfection.
Nutrition Facts
| Nutrient | Amount (per sandwich) |
|---|---|
| Calories | 320 |
| Protein | 11g |
| Fiber | 8g |
| Fat | 7g |
Serving Suggestions
- Serve with sliced cucumber or cherry tomatoes for crunch.
- Pair with a cup of homemade Kikkoman Stir Fry Sauce and veggies for a filling lunch.
- Cut into triangles for an easy party finger food.
Recipe 4: Power Green Smoothie Bowl
Ingredients
| Ingredient | Quantity |
|---|---|
| Frozen banana | 1 large |
| Frozen mango chunks | 1/2 cup |
| Baby spinach | 1 cup |
| Unsweetened almond milk | 2/3 cup |
| Chia seeds | 1 tbsp |
| Vanilla protein powder (vegan) | 1 scoop |
| Fresh berries (for topping) | 1/2 cup |
| Granola (vegan) | 1/4 cup |
Equipment
- High-speed blender
- Bowl & spoon
Instructions
- Blend banana, mango, spinach, almond milk, chia, and protein powder until thick and creamy.
- Pour into a bowl and top with fresh berries and granola.
- Enjoy immediately as a refreshing breakfast or post-workout meal.
Tips & Variations
Tip: Freeze your banana the night before for a thicker texture.
Variation: Add a spoonful of almond butter or swap out the fruit for pineapple or peaches.
Nutrition Facts
| Nutrient | Amount (per bowl) |
|---|---|
| Calories | 350 |
| Protein | 18g |
| Fiber | 10g |
| Fat | 7g |
Serving Suggestions
- Top with sliced kiwi, coconut flakes, or hemp seeds.
- Serve alongside a Lavender Frappe for a luxurious brunch vibe.
- Add extra granola for a more filling meal.
Recipe 5: Grilled Veggie & Tempeh Skewers
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh, cut into cubes | 8 oz |
| Red onion, cut into wedges | 1 medium |
| Zucchini, sliced thick | 1 medium |
| Bell peppers, any color, chopped | 2 |
| Cherry tomatoes | 1 cup |
| Olive oil | 2 tbsp |
| Fresh lemon juice | 2 tbsp |
| Garlic powder | 1 tsp |
| Italian seasoning | 1 tsp |
| Salt & black pepper | To taste |
| Wooden or metal skewers | 6-8 |
Equipment
- Grill or grill pan
- Mixing bowl
- Skewers
- Knife & cutting board
Instructions
- Preheat grill to medium-high. Soak wooden skewers in water if using.
- Toss tempeh and vegetables with olive oil, lemon juice, garlic powder, Italian seasoning, salt, and pepper in a large bowl.
- Thread tempeh and veggies onto skewers, alternating for color and flavor.
- Grill skewers for 8-10 minutes, turning occasionally, until veggies are charred and tempeh is golden.
- Serve hot with extra lemon wedges.
Tips & Variations
Tip: Marinate tempeh in the oil and lemon mixture for 30 minutes for extra flavor.
Variation: Use tofu instead of tempeh or add mushrooms for a meaty texture.
Nutrition Facts
| Nutrient | Amount (per 2 skewers) |
|---|---|
| Calories | 280 |
| Protein | 17g |
| Fiber | 7g |
| Fat | 11g |
Serving Suggestions
- Serve on a bed of quinoa or brown rice for a hearty meal.
- Pair with a side of Green Chile Cheese Bread (yes, you can veganize it!).
- Drizzle with vegan tzatziki or garlic sauce for extra zest.
Conclusion
Eating for your best body doesn’t mean sacrificing flavor or variety. These beachbody recipes vegan are proof that plant-based meals can be vibrant, satisfying, and perfectly suited for an active, healthy lifestyle.
Whether you’re meal-prepping for the week or looking for a quick energy boost before a workout, these dishes have you covered. As you experiment with these recipes, feel free to swap vegetables, grains, or proteins to suit your tastes and seasonal availability.
Your body—and your taste buds—will thank you!
If you’re hungry for more, check out our delicious Lazy Cookie Cake Recipe for a healthy vegan dessert, or browse our full collection of Kosher Vegetarian Recipes for even more inspiration. Here’s to eating well, feeling strong, and enjoying every bite!
📖 Recipe Card: Vegan Beachbody Buddha Bowl
Description: This nourishing Buddha bowl is packed with plant-based protein and fresh veggies, perfect for fueling your active lifestyle. It's simple to prepare and bursting with flavor.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 cup quinoa, uncooked
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 2 cups mixed greens
- 1/4 cup hummus
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions and set aside.
- Toss chickpeas with olive oil, smoked paprika, salt, and pepper.
- Roast chickpeas and broccoli on a baking sheet at 400°F (200°C) for 20 minutes.
- Arrange cooked quinoa, roasted chickpeas, broccoli, cherry tomatoes, avocado, and mixed greens in bowls.
- Top each bowl with a dollop of hummus and a squeeze of lemon juice.
- Serve immediately and enjoy.
Nutrition: Calories: 420 | Protein: 15g | Fat: 16g | Carbs: 56g
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