Sauté vegetables like bell peppers, broccoli, carrots, and mushrooms in vegetable broth or water. Season with herbs, spices, and a dash of low-sodium soy sauce for flavor.
Roast sweet potatoes in the oven until tender. Top with black beans, salsa, chopped tomatoes, and a dollop of non-fat Greek yogurt for a satisfying meal.
Prepare quinoa and toss it with diced cucumbers, tomatoes, red onions, fresh herbs (like parsley or cilantro), and a squeeze of lemon or lime juice for a zesty flavor.
Cook beans (black beans, kidney beans, or pinto beans) with tomatoes, onions, garlic, chili powder, cumin, and a bit of vegetable broth for a hearty and filling chili.
Fill halved bell peppers with a mix of cooked brown rice or quinoa, black beans, corn, diced tomatoes, and spices. Bake until peppers are tender.
Use lettuce leaves or collard greens as wraps and fill them with hummus, shredded carrots, cucumber slices, avocado, and sprouts for a crunchy, flavorful meal.
Simmer vegetables like onions, celery, carrots, and spinach in a pot with vegetable broth and herbs until tender. Season to taste and enjoy a comforting bowl of soup.
Make falafel using chickpeas, onion, garlic, parsley, and spices. Bake in the oven until golden brown and serve with a side salad or in a whole-grain pita with fresh vegetables.