In this post, I explore the best plant forward meals that you can try based on my own experience and extensive research to find hearty tasty dishes.
Table of Contents
The Best Plant-Forward Meals
I’ve been leaning more plant-forward lately, and honestly? I’m loving it. Not because it feels “healthy,” but because the food just tastes great. If you’ve been wanting more colorful, satisfying meals without going full vegan, this list is for you. These dishes are easy, flavorful, and perfect for weeknights when you want something that hits the spot-minus the heaviness.
If you’re exploring plant-based eating or a more plant-forward diet, you’re in the right place. The global plant-based food market is already worth over $50 billion in 2025 and is expected to roughly double by 2034, so it’s a great time to experiment in your own kitchen.
If you want to go deeper into building a realistic plant-based diet, I also put together a guide to the best plant-based diet cookbooks. I’ll include a link to my personal #1 plant-based cookbook pick if you want to check that out.
- Geis, Adele (Author)
- English (Publication Language)
- 133 Pages – 03/14/2025 (Publication Date) – Independently published (Publisher)
This list starts with mostly meat-free plant-based options and saves the meatiest best plant forward meals for the end – so if you’re craving those richer dishes, check out the last 10 ideas.
Now let’s get cooking.
41 Best Plant Forward Meals (With How-To Quick Guides
#1. Creamy Coconut Lentil Curry
This is one of the best plant forward meals to make when you want something cozy in a single pot. Sauté onions, garlic, and ginger, then simmer red lentils with curry paste, coconut milk, and vegetable broth until thick and silky. Serve over brown rice or other whole grains so the lentils and rice together deliver satisfying plant-based protein from simple plant foods.
#2. Sweet Potato Power Buddha Bowl
Roasted sweet potatoes, crispy chickpeas, and steamed greens piled into a colorful bowl make an easy, everyday dinner. Toss everything with a lemon–tahini dressing for a great way to pack in essential nutrients, fiber, and healthy fats. This bowl is flexible, so you can swap grains, greens, or veggies depending on what you have on hand.
#3. Veggie Fried Rice with Tofu
This fried rice earns a spot among the best plant forward meals for busy nights. Stir-fry leftover brown rice with peas, carrots, scallions, and crumbled tofu or tempeh, then finish with soy sauce, sesame oil, and a handful of edamame. Thanks to the tofu and other soy foods, each serving quietly delivers plenty of grams of protein without feeling like a “protein bowl.”
#4. White Bean and Spinach Skillet
If you want a one-pan delicious meal, this white bean skillet is an easy way to do it. Sauté garlic and onions in olive oil, then add canned white beans, vegetable broth, and baby spinach until everything is warm and saucy. Finish with lemon zest and red pepper flakes, and serve with crusty bread or spooned over grains.
#5. Smoky Black Bean and Corn Chili
This chili relies on pantry-friendly black beans, tomatoes, corn, and spices for a thick, satisfying pot. Simmer everything with smoked paprika, cumin, and chipotle until the flavors deepen into a rich, slightly spicy stew. It offers a variety of flavors and textures and works well for meal prep or freezing in portions.
#6. Roasted Cauliflower Steaks with Chimichurri
Thick-cut cauliflower steaks can absolutely be the center of the plate in some of the best plant forward meals. Slice a head of cauliflower into slabs, brush with olive oil and smoked paprika, and roast until caramelized at the edges. Top with a simple chimichurri made from parsley, garlic, vinegar, and chili flakes for a bright finish.
#7. Creamy Broccoli and Potato Soup
This soup leans into the comfort of classic creamy soups without any dairy. Simmer potatoes, broccoli, onions, and garlic in broth, then blend with a small handful of cashews or plant milk until smooth. It’s the kind of bowl that works in any time of year-lighter in spring, cozier in winter-depending on how thick you make it.
#8. Sweet Potato and Black Bean Tacos
Roasted sweet potatoes and spiced black beans tuck perfectly into warm tortillas with shredded cabbage and salsa. A quick lime–yogurt drizzle makes these feel like one of the best plant forward meals for Meatless Monday or an easy taco night. They’re high in fiber and plant-based protein while still feeling fun and a little messy.
#9. Mediterranean Chickpea and Grain Bowl
This bowl layers whole grains like farro or quinoa with chickpeas, cucumbers, tomatoes, and olives. A simple lemon–olive oil dressing ties it together and lets the bright plant foods do the talking. It’s a great way to use up leftover roasted vegetables and build a make-ahead lunch that holds up in the fridge.
#10. Pesto Zucchini Pasta
This light pasta dish slips into the best plant forward meals category when you want something fast but fresh. Toss hot pasta or zucchini noodles with basil pesto, cherry tomatoes, and toasted pine nuts. The sauce brings delicious flavor without a heavy cream base, so it feels bright rather than weighed down.
#11. Baked Eggplant Parmesan (Plant-Forward Style)
This lighter eggplant parmesan uses baked, not fried, slices to keep things weeknight-friendly. Layer roasted eggplant with marinara and a modest amount of cheese or dairy-free shreds, then bake until bubbly. It hits all the comfort notes while still fitting into a mostly vegan diet if you choose plant-based cheese.
#12. Creamy Avocado Toast with Crispy Chickpeas
Thick toast topped with creamy avocado, lemon, and flaky salt gets a big upgrade from smoky roasted chickpeas. The chickpeas add crunch and extra plant-based protein, turning a snack into something more like a proper meal. It’s an easy way to build a brunch plate that feels café-level without leaving home.
#13. Mushroom and Lentil Bolognese
This hearty sauce easily ranks among the best plant forward meals for pasta night. Finely chop shiitake mushrooms, carrots, and onions, then sauté and simmer with lentils, tomatoes, and herbs until thick and rich. Served over spaghetti, it quietly delivers a serious amount of grams of protein while tasting like pure comfort food.
#14. Sheet-Pan Harissa Vegetables and Chickpeas
Toss carrots, potatoes, onions, and chickpeas with harissa paste and olive oil, then roast everything on a single sheet pan. The spices go a long way toward building a deep, roasted flavor with almost no hands-on time. Every ingredient is something you can grab at a regular grocery store, so it’s easy to keep this one in rotation.
#15. Thai-Inspired Peanut Noodle Bowl
This dish takes cooked noodles, shredded cabbage, carrots, and cilantro, and coats everything in a creamy peanut-lime sauce. It’s one of those vegan recipes that delivers a big variety of flavors-salty, tangy, a little sweet-without much fuss. Add tofu or edamame if you want to nudge the protein even higher.
#16. Ginger-Garlic Tofu Stir-Fry with Brown Rice
Cubes of tofu get crisp in a hot pan, then soak up a gingery soy glaze along with snap peas and bell peppers. When you pile it all over steaming brown rice, you get a complete plate of plant-based protein and vegetables that belongs with the best plant forward meals. It’s a great template for using whatever soy foods and veggies you already have prepped.
#17. Stuffed Bell Peppers with Quinoa and Black Beans
Halved bell peppers turn into tidy edible bowls when you fill them with quinoa, black beans, corn, and tomatoes. Bake until the peppers soften and the stuffing is hot and fragrant. Between the quinoa and beans, you get plenty of fiber and essential nutrients from familiar ingredients.
#18. Warm Roasted Vegetable and Farro Salad
This salad is built on chewy farro or other whole grains, topped with roasted root vegetables, red onions, and greens. A mustardy vinaigrette ties everything together into one of the best plant forward meals to serve warm in cooler months. Adjust the mix depending on the time of year, leaning on squash in fall and asparagus in spring.
#19. Lentil and Vegetable Shepherd’s Pie
Brown lentils simmered with carrots, peas, and onions make a sturdy base for this plant-forward twist on shepherd’s pie. Spread mashed potatoes over the top and bake until the surface is lightly browned. It’s the kind of delicious meal that quietly showcases plant-based comfort food without trying to mimic meat exactly.
#20. One-Pot Tomato Basil Orzo
This one-pot orzo cooks directly in a tomato and vegetable broth until the pasta is tender and the sauce is silky. Stir in spinach and fresh basil at the end for color and freshness. It’s an easy way to get dinner on the table with minimal cleanup, ideal for those nights when you want low effort but high payoff.
#21. Chickpea “Tuna” Salad Sandwiches
Mash chickpeas with celery, pickles, lemon, and a bit of mayo or yogurt to create a quick salad for sandwiches or wraps. It’s perfect for lunch boxes or work-from-home days when you don’t want to cook. This kind of simple, cold salad also fits seamlessly into a plant-forward diet without feeling restrictive.
#22. Mediterranean Lentil Soup
Green or brown lentils simmer with tomatoes, onions, garlic, and herbs until they create a rustic, satisfying soup. A squeeze of lemon and drizzle of olive oil at the end brighten everything up. If you like creamy soups, you can blend half the pot and leave the rest chunky for the best of both worlds.
#23. Vegetable Sheet-Pan Fajitas
Bell peppers, onions, and mushrooms tossed with fajita seasoning roast quickly on a sheet pan. Serve them in warm tortillas with salsa, avocado, and lime. It’s a great way to offer a DIY fajita bar that works for mixed households that include both plant-forward eaters and people who still want optional animal products on the side.
#24. Spinach, White Bean, and Lemon Pasta
Cook pasta and toss it with sautéed garlic, cannellini beans, spinach, lemon zest, and olive oil. The beans add quiet plant-based protein, turning a simple bowl of noodles into a more balanced dinner. It’s an easy way to turn pantry staples into something that feels a little more restaurant-level.
#25. Roasted Chickpea and Veggie Grain Bowl
Toss chickpeas and seasonal vegetables in olive oil and spices, roast until crisp, and serve over quinoa or barley. A yogurt or tahini sauce drizzled on top makes this one of the best plant forward meals for prep-ahead lunches. Over the week, the layers of grains, beans, and veggies continue to deliver steady grams of protein and fiber.
#26. Simple Black Bean Soup with Toppings Bar
Simmer black beans with onions, garlic, cumin, and vegetable broth, then blend part of the pot for a thicker texture. Set out toppings like avocado, cilantro, lime, and crushed tortilla chips so everyone can customize their bowl. It’s a delicious meal that works well for casual dinner nights with friends.
#27. Veggie-Packed Shakshuka (or Tofu Shakshuka)
Bell peppers, onions, and tomatoes simmer into a rich, spiced sauce in a wide skillet. You can crack eggs into the sauce, or for a fully plant-based version, tuck in pieces of marinated tofu instead. Either option puts vegetables at the center of the plate and pairs well with crusty bread.
#28. Grilled Vegetable and Hummus Pitas
Grill or roast zucchini, peppers, and onions, then stuff them into warm pitas with a thick layer of hummus. The hummus offers plant-based protein, while the veggies bring a variety of flavors and textures. It’s ideal for those evenings when you want a handheld meal that still feels fresh and light.
#29. Baked Eggplant and Lentil Roll-Ups
Thin slices of eggplant are rolled around a lentil and tomato filling, then baked in marinara until everything is tender. Think of it as a cousin to eggplant rollatini that leans more toward plant-based comfort. The combination of lentils and vegetables quietly ticks the box for essential nutrients without being fussy.
#30. Veggie Pizza on Whole-Grain Crust
Top a whole grains or whole-wheat pizza crust with marinara, mushrooms, peppers, spinach, and olives. A moderate amount of cheese or dairy-free shreds keeps it firmly in the best plant forward meals category while still tasting like pizza night. The crust and toppings together showcase plant foods rather than treating vegetables as an afterthought.
#31. Rainbow Chopped Salad with Grilled Chicken and Peanut Dressing
Chop crunchy vegetables-cabbage, carrots, peppers, cucumbers-into small pieces and toss them with roasted chickpeas and a creamy peanut–lime dressing. A few strips of grilled chicken add lean animal protein without overpowering the plant-based elements, making this salad one of the best plant forward meals to prep ahead. The result is a colorful bowl with plenty of plant-based protein and just enough meat to satisfy a balanced plant-forward diet.
#32. No-Cook Summer Bean, Corn, and Shrimp Salad
Combine canned beans, corn, tomatoes, cucumbers, and herbs with a quick olive oil and vinegar dressing, then fold in a handful of cooked shrimp for a light seafood accent. Everything comes straight from the pantry or crisper drawer, so you barely have to turn on the stove-perfect for hot days, potlucks, or anytime you want something fresh and fast. This plant-forward meal includes just enough shrimp to add interest without eclipsing the plant-based protein.
#33. Creamy Tomato, White Bean, and Chicken Skillet
Canned tomatoes, white beans, garlic, spinach, and tender chicken pieces simmer together with a splash of plant cream for a silky skillet dinner. It’s perfect for serving over toast or polenta, and the beans add steady plant-based protein while the lean chicken provides additional grams of protein without overwhelming the plant-forward balance. The result is both satisfying and aligned with a plant-forward diet.
#34. Chicken Ramen with Shiitake Mushrooms
Miso, ginger, garlic, and soy sauce create a broth for noodles, greens, shredded chicken, and sliced shiitake mushrooms. Topped with scallions, chili oil, and a soft-boiled egg if you wish, the result is a plant-forward noodle bowl with a trace of meat that still feels like a cozy ramen shop at home. A little meat goes a long way, and the plant-based ingredients deliver extra grams of protein.
#35. Cauliflower and Chicken Curry
Cauliflower florets and bite-sized chicken pieces simmer in a tomato and coconut-based curry sauce with garlic, ginger, and garam masala. Serve over rice or with flatbread to soak up every bit of sauce. This classic curry exemplifies plant-forward eating by combining vegetables with modest amounts of meat for a deeply satisfying and nutritious meal.
#36. Eggplant, Tomato, and Sausage Bake
Layer sliced eggplant, tomatoes, and crumbled sausage in a baking dish with olive oil, garlic, and herbs. Bake until the vegetables soften and the edges begin to brown. It’s a simple, rustic option that feels at home on a weeknight table, offering plant-based vegetables with just enough sausage to give it a plant-forward twist.
#37. Stuffed Zucchini Boats with Sausage and Quinoa
Scooped-out zucchini halves get filled with quinoa, tomatoes, herbs, and a small amount of crumbled sausage for extra flavor and protein. Bake until the zucchini is tender and the tops are slightly crisp. This is one of the best plant forward meals when you’re looking to balance plant-based ingredients with a bit of meat for satiating grams of protein.
#38. Crispy Baked Salmon Nuggets and Veggie Fries
Coat salmon pieces in seasoned breadcrumbs and bake until golden, then roast carrot and parsnip “fries” on the same tray. Dip everything in ketchup, mustard, or a yogurt sauce for a nostalgic plate that suits a plant-forward diet while still including seafood protein. It’s especially good for nights when you want something fun but still mindful of plant-based eating.
#39. Loaded Baked Potatoes with Smoked Salmon and Veggies
Bake potatoes until fluffy inside, then pile them high with steamed broccoli, beans, salsa, and a few slices of smoked salmon for a protein boost. A drizzle of tahini or yogurt ties the toppings together into a full dinner that belongs with the best plant forward meals. It’s a flexible template you can rebuild with whatever vegetables and proteins you have on hand.
#40. Eggplant, Chickpea, and Lamb Tagine
Eggplant, chickpeas, tomatoes, and warm spices like cinnamon and cumin cook slowly with a small portion of lamb into a fragrant tagine. Served over couscous, rice, or other whole grains, this dish marries plant-based ingredients with tender meat for one of the best plant forward meals. The gentle spices and slow cooking build delicious flavor without requiring much active attention.
#41. Grilled Portobello and Beef Strip Steak with Herb Sauce
Marinate portobello caps and thinly sliced beef steak in balsamic, garlic, and herbs, then grill until juicy and tender. Serve them with a bright herb sauce and a side of grains or potatoes. Like the cauliflower earlier, these mushrooms move easily to the center of the plate while the steak adds the most substantial meat allowed within a plant-forward approach-making this the richest in meat among these balanced plant-forward meals.
Conclusion
Working more of the best plant forward meals into your week doesn’t have to feel complicated or restrictive. With a little variety, the right pantry staples, and a few dependable techniques, these dishes can carry you through busy nights, cozy weekends, and everything in between. If you want even more inspiration-and the kind of step-by-step guidance that makes plant-based cooking easier than ever-take a look at my guide to the best plant-based diet cookbooks. It’s a great place to find your next kitchen staple and keep the momentum going.
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