Vegan side dishes can transform a meal from ordinary to extraordinary. They’re the perfect opportunity to showcase seasonal produce, experiment with bold flavors, and boost the overall nutritional value of your plate. On a WFPB diet, incorporating protein-rich sides is especially important. These dishes not only round out the meal but also provide the essential nutrients needed to stay energized throughout the day.
In this guide, you’ll find simple recipes designed for anyone, even if you’ve never spent much time in the kitchen. From protein-packed quinoa salads to creamy hummus with a twist, these dishes are delicious and practical.
Recipe 1: Protein-Packed Quinoa Salad
This vibrant salad features quinoa, black beans, and fresh veggies. It’s a complete protein source and perfect for pairing with tacos, grilled veggies, or a hearty soup.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cooked black beans
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- ½ cup chopped fresh parsley
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Cook quinoa in water according to package instructions. Allow it to cool.
- In a large bowl, combine quinoa, black beans, cucumber, cherry tomatoes, and parsley.
- Whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.
Macronutrients (per serving, serves 4):
Protein: 20g
Carbs: 45g
Fat: 9g
Calories: 350
Pairs well with: Grilled portobello mushrooms or roasted sweet potato wedges.
Recipe 2: Creamy Avocado Hummus
This creamy twist on classic hummus uses avocado for added healthy fats and flavor. Serve it with whole-grain pita or fresh veggie sticks for a nutritious side.
Ingredients:
- 1 can chickpeas (15 oz), drained and rinsed
- 1 ripe avocado
- 2 tbsp tahini
- Juice of 1 lime
- 1 garlic clove
- 2 tbsp water
- Salt to taste
Instructions:
- Add all ingredients to a food processor. Blend until smooth and creamy, adding more water if needed.
- Serve chilled with your favorite dippers.
Macronutrients (per serving, serves 6):
Protein: 8g
Carbs: 15g
Fat: 12g
Calories: 180
Pairs well with: A grain bowl or as a spread for wraps.
Recipe 3: Roasted Chickpeas with Spices
Crunchy and satisfying, roasted chickpeas are an easy vegan side dish or snack. They’re rich in protein and can be customized with your favorite spices.
Ingredients:
- 2 cups canned chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp garlic powder
- Salt to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss chickpeas with olive oil and spices until evenly coated.
- Spread on a baking sheet and roast for 25–30 minutes, shaking halfway through, until crispy.
Macronutrients (per serving, serves 4):
Protein: 10g
Carbs: 18g
Fat: 6g
Calories: 160
Pairs well with: Tossed into salads or served alongside a grain bowl.
Recipe 4: Garlicky Sauteed Greens
Leafy greens like kale or Swiss chard are nutrient powerhouses. This simple recipe adds bold flavor with garlic and a touch of lemon.
Ingredients:
- 1 bunch kale or Swiss chard, stems removed and leaves chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- Juice of ½ lemon
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Add greens and cook, stirring, until wilted (about 5 minutes).
- Squeeze lemon juice over the greens and season with salt and pepper.
Macronutrients (per serving, serves 4):
Protein: 6g
Carbs: 7g
Fat: 5g
Calories: 90
Pairs well with: Baked tofu or roasted vegetables.
Recipe 5: Baked Sweet Potato Fries
These crispy sweet potato fries are oven-baked and seasoned to perfection. They’re a satisfying side for burgers, sandwiches, or veggie bowls.
Ingredients:
- 2 large sweet potatoes, cut into thin fries
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 425°F (220°C).
- Toss sweet potato fries with olive oil and seasonings. Spread evenly on a baking sheet.
- Bake for 25–30 minutes, flipping halfway through, until crispy.
Macronutrients (per serving, serves 4):
Protein: 3g
Carbs: 30g
Fat: 4g
Calories: 150
Pairs well with: Vegan burgers or a lentil sloppy joe.
Recipe 6: Lentil-Stuffed Bell Peppers
Bell peppers stuffed with lentils, rice, and spices make for a hearty and colorful side dish.
Ingredients:
- 4 large bell peppers, tops removed and seeds cleaned
- 1 cup cooked lentils
- 1 cup cooked brown rice
- 1 cup diced tomatoes
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Mix lentils, rice, tomatoes, and spices in a bowl. Stuff the mixture into the bell peppers.
- Place peppers in a baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.
Macronutrients (per serving, serves 4):
Protein: 12g
Carbs: 35g
Fat: 2g
Calories: 200
Pairs well with: A side salad or roasted potatoes.
Tips for Simple and Satisfying Vegan Side Dishes
- Batch Prep for the Week: Double recipes like quinoa salad or roasted chickpeas to use in multiple meals.
- Use an Instant Pot: Cook lentils, beans, or grains quickly to save time.
- Freezer-Friendly Options: Prepare sweet potato fries or stuffed peppers in advance and freeze for later.
Conclusion
These healthy vegan side dishes are proof that plant-based eating can be simple, delicious, and satisfying. With recipes like quinoa salad, roasted chickpeas, and lentil-stuffed peppers, you’ll have no problem creating balanced meals that everyone will enjoy. Whether you’re a beginner in the kitchen or a seasoned pro, these dishes are sure to become staples in your meal rotation.
