🌙 Blueberry Overnight Oats with Chia, Flax & Cinnamon

Prep time: 5 minutes | Servings: 1 | Vegan, Gluten-Free, No Refined Sugar

Say hello to your new favorite breakfast ritual. These overnight oats are creamy, cozy, and loaded with ingredients that support gut health, energy, and glowing skin. Naturally sweetened with agave and packed with fiber-rich chia and flax seeds, they’re the kind of nourishing comfort we love waking up to.

✨ Ingredients

• ½ cup rolled oats

• ¾ cup unsweetened plant-based milk (almond, oat, or soy)

• 1 tbsp chia seeds

• 1 tbsp ground flax seeds

• 1 tsp agave syrup (or more to taste)

• ¼ tsp ground cinnamon

• ½ tsp vanilla extract (optional)

• Pinch of sea salt (optional)

• ⅓ cup fresh or frozen blueberries

🍓 Toppings (optional but encouraged!)

• Extra blueberries

• A drizzle of peanut or almond butter

• Coconut flakes

• Chopped walnuts or almonds

🥣 Instructions

1. In a jar or small bowl, combine oats, chia seeds, flax seeds, cinnamon, and salt.

2. Add plant-based milk, agave syrup, and vanilla. Stir well to combine.

3. Fold in the blueberries.

4. Cover and refrigerate overnight, or at least 4 hours.

5. In the morning, give it a good stir and add your favorite toppings. Enjoy cold or gently warmed.

💚 Health Benefits

• Chia + flax: A dynamic duo for digestion, omega-3s, and staying full

• Cinnamon: Antioxidant-rich and supports stable blood sugar

• Blueberries: Bursting with vitamin C and antioxidants

• Agave: A plant-based sweetener with a lower glycemic index than sugar

This is the kind of breakfast that tastes like a treat but feels like a wellness win.

📌 Save this recipe for your next meal prep moment, and don’t forget to tag @kellysgreenkitchen_ when you make it!

Veggie Fiesta Bowl

With cilantro-lime rice, smoky black beans, sweet corn, avocado, and chipotle cashew crema

🎉 A Plant-Based Fiesta for Cinco de Mayo 🌿

Cinco de Mayo is the perfect excuse (not that we ever need one) to celebrate bold flavors, fresh ingredients, and vibrant, colorful meals that bring people together. While traditional dishes are often the stars of the table, this year I’m bringing something a little different—but just as festive.

Meet the Veggie Fiesta Bowl: a fresh, nourishing take on classic Mexican-inspired flavors, featuring fluffy cilantro-lime rice, smoky black beans, sweet corn, juicy tomatoes, creamy avocado, and the star of the show—a zesty chipotle cashew crema that ties it all together.

This bowl is everything I love about plant-based eating: beautiful, balanced, and deeply satisfying. Whether you’re hosting a backyard party, meal-prepping for the week, or just craving something colorful and crave-worthy, this bowl is your go-to for Cinco de Mayo (and honestly, any day after that too).

✨Ingredients

For the bowl base:

• 1 cup cooked white or brown rice

• Juice + zest of 1 lime

• 2 tbsp chopped fresh cilantro

• Pinch of salt

Toppings:

• 1 cup black beans (seasoned with cumin, garlic powder, salt)

• 1/2 cup grilled or sautéed corn kernels

• 1/2 cup cherry tomatoes, halved

• 1/2 avocado, diced

• Pickled red onions (optional but delicious)

• Jalapeño slices or hot sauce (optional)

Cashew Crema:

• 1/2 cup soaked cashews

• 2 tsp smoked paprika

• 1 tbsp lime juice

• 1/4 tsp garlic powder

• Salt to taste

• Water to blend (2–4 tbsp)

🥄Instructions

1. Make the rice: Mix cooked rice with lime juice, zest, cilantro, and salt.

2. Warm the beans and season with spices.

3. Blend crema ingredients until smooth and creamy. Adjust with water as needed.

4. Assemble the bowl: Start with rice, then layer beans, corn, tomato, avocado, and onions.

5. Top with chipotle crema and garnish with fresh herbs or jalapeño.

🌟 Make it Your Own

• Add Greens: Incorporate a handful of fresh spinach or arugula for added nutrients.

• Protein Boost: Include grilled tofu or tempeh for additional protein.

Tag @KellysGreenKitchen_ if you try this recipe and let me know how it turned out!

Mediterranean Crunch Couscous Bowl

If you're looking for a light, satisfying salad with big flavor and a little crunch — this Mediterranean Crunch Couscous Salad checks every box. It's packed with fresh veggies, tossed with fluffy couscous, and finished with a zippy lemon-olive oil dressing. Whether you're making it for lunch, a picnic, or meal prep, it's one of those easy recipes that always feels like a good idea.

🌿 Why You’ll Love This Salad

• Crunchy & Fresh: Loaded with cucumbers, bell peppers, and red onion for texture in every bite.

• Simple but Flavorful: A zesty lemon vinaigrette ties it all together.

• Plant-Based & Meal-Prep Friendly: Great for make-ahead lunches or as a side dish.

🍋 Ingredients

For the Salad:

• 1 cup couscous

• 2 cups low-sodium vegetable broth or water

• 1 cup cooked chickpeas for crispy topping

• 1/2 cup cucumber, diced

• 1/2 cup cherry tomatoes, halved

• 1/3 cup red or yellow bell pepper, diced

• 1/2 red onion, finely chopped

• 2 tbsp fresh parsley, chopped

• Paprika for the chickpeas (optional)

For the Dressing:

• 3 tbsp olive oil — I use Graza drizzle finishing oil

• Juice of 1 lemon

• 1 tsp Dijon mustard

• 1/2 tsp garlic powder (or 1 small garlic clove, minced)

• 1/2 tsp dried oregano

• Salt & pepper to taste

🥄 Instructions

1. Cook the Couscous:
   Cook couscous according to package instructions, using vegetable broth instead of water for extra flavor. Once cooked, fluff with a fork and let it cool slightly.

2. Make Crispy Chickpeas:

   Preheat oven to 400°F. Toss chickpeas with olive oil, salt and paprika if using. Roast for 20-24 minutes until golden and crisp, shaking halfway through.

3. Prep the Veggies:
   While the couscous rests, chop your cucumber, tomatoes, bell pepper, onion, and herbs.

4. Make the Dressing:
   In a small jar or bowl, whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper until emulsified.

5. Assemble the Salad:
   In a large bowl, combine couscous, veggies, and herbs. Pour dressing over and toss well.

6. Add the Crunch:
   Just before serving, add the roasted chickpeas and toss gently. Add salt or pepper to taste and enjoy!

🧺 Serving Tips

• Serve chilled or at room temperature.

• Great with grilled tofu, falafel, or stuffed in a pita.

• Make ahead and store in the fridge for up to 3 days (it gets better as it sits!).

💚 Make It Your Own

This salad is super flexible:

• Sub farro or quinoa for couscous.

• Add vegan feta for a tangy twist. I use this one.

• Use fresh basil for a new flavor profile.

Tag @KellysGreenKitchen_ if you try this recipe and let me know how it turned out!

Crispy Tofu Bliss Bowl

If you're craving something light, fresh, and full of texture — this Coconut Panko-Crusted Tofu Bowl is it. Crispy golden tofu meets fluffy white rice and a bright mango avocado salad with a pop of red onion and lime. It’s the kind of meal that feels a little tropical, a little comforting, and totally doable on a weeknight. Plus, it's 100% plant-based and absolutely stunning in a bowl.

🥥 Why You’ll Love This Recipe

This recipe is:

• Crispy + Creamy: The tofu is coated in a coconut-panko crust and air-fried (or baked) to golden perfection.

• Fresh + Fruity: The mango avocado salad brings a sweet, tangy contrast that feels like sunshine in every bite.

• Weeknight-Friendly: Minimal prep, mostly pantry ingredients, and ready in about 30 minutes.

• Meal-Prep Approved: The tofu and rice store well, and the salad can be made just before serving.

🍚 Ingredients

Coconut Panko-Crusted Tofu

• Extra-firm tofu

• Unsweetened shredded coconut

• Panko breadcrumbs

• Soy sauce or tamari

• Cornstarch

• Non-dairy milk

• Salt

Mango Avocado Salad

• Fresh mango

• Ripe avocado

• Red onion

• Lime juice

• Cilantro or mint (optional)

To Serve

• Cooked white rice (jasmine or basmati)

• Lime wedges, chili flakes, extra herbs

🔪 Instructions

1. Press and prep the tofu.
Get that water out! Press your tofu and slice it into cubes or rectangles.

2. Set up your breading station.
Whisk together soy sauce, non-dairy milk, and cornstarch in one bowl. In another, combine panko, coconut, and salt.

3. Bread and bake (or air fry) the tofu.
Dip each piece into the wet mix, coat with the coconut panko, and cook until golden and crispy. Air fryer = fast and crunchy; oven = just as good with a flip halfway.

4. Make the mango avocado salad.
Gently toss diced mango, avocado, red onion, lime juice, and herbs. So simple, so good.

5. Build your bowl.
Add a scoop of rice, top with tofu and salad, and finish with lime juice or chili flakes.

🌿 Tips & Variations

• Gluten-Free? Use gluten-free panko or crushed rice crackers.

• Add Greens: Serve over shredded cabbage, spinach, or baby kale.

• Extra Flavor: Add a drizzle of sriracha mayo or a tahini-lime sauce.

• Make it a Meal Prep: Store tofu and rice separately and prep the salad fresh when serving.

💚 Make It, Share It, Love It

This bowl is proof that simple ingredients can come together to make something special — crunchy, creamy, bright, and totally satisfying. Whether you’re making it for a quick weeknight dinner or showing off for friends, it’s one of those recipes that always hits.

Don’t forget to save it, share it, and make it your own with whatever herbs or add-ins you love. 💚

Let me know in the comments what you think — or tag @kellygreenkitchen on Instagram so I can see your version!

The Only Chickpea Salad You’ll Need This Spring

Easy, vegan and customizable!

It’s May 1st, and this fresh, feel-good recipe is exactly what I’m craving right now.

This is one of those recipes that has become a true staple in our house. Even our daughter loves it! The best part? It’s endlessly customizable. Start with the basic chickpea mixture and make it your own by mixing in different herbs, spices, or even chopped veggies.

Lately, we’ve been loving a Curried Chickpea Salad version, and it is so good — warm spices, creamy texture, and just the right amount of brightness. Pair it with a slice of my homemade herb bread, and you’ve got yourself a nourishing spring lunch or dinner.

Start with this recipe and make it your own—the possibilities are endless!

✨Ingredients

• 1 15 oz can chickpeas, drained and rinsed

• 1 stalk celery, finely chopped

• 1/4 red onion, minced

• Handful of fresh parsley or dill, chopped

• Zest of 1/2 lemon (optional but lovely)

Dressing:

• Juice of 1 lemon

• 1 tbsp olive oil — I use Graza drizzle finishing oil

• 1 tsp Dijon mustard

• ½ tsp agave or maple syrup for sweetness

• Salt and pepper to taste

• Optional: a pinch of garlic powder or a spoonful of tahini for creamy goodness

🥄 Instructions

1. In a medium bowl, mash the chickpeas with a potato masher — leave some texture.

2. Add your chopped veggies and herbs.

3. Whisk dressing ingredients in a separate bowl and pour over the chickpea mix.

4. Toss gently, taste, adjust lemon or salt.

5. Serve fresh or chill for 20 minutes to let flavors mingle.

🍂 Kelly’s Notes

• To serve, stuff in a pita, scoop on greens or pile onto toasted bread.

• I use this potato masher to achieve the perfect texture.

• One of my favorite additions is chopped dill pickles to add a tangy flavor.

🌿Tag @KellyGreenKitchen if you try this recipe and let me know how you made it your own!

Rainbow Carrot Salad

This Rainbow Carrot Salad is a vibrant celebration of spring produce — tossed with a zesty apple Dijon dressing and topped with toasted pumpkin seeds. It’s as beautiful as it is delicious, and totally plant-based. Perfect for picnics, potlucks, or a light lunch.

✨ Ingredients

For the Bowl:

• Rainbow carrots, sliced into thin rounds

• 1 15 oz can chickpeas, drained and rinsed

• 1 cup cooked quinoa

• 1/4 cup pumpkin seeds (pepitas)

• 1/4 cup golden raisins

• 3 tbsp each chopped parsley and mint

For the Apple Dijon Dressing:

• 2 tbsp good olive oil — I use Graza drizzle finishing oil

• 1 tbsp apple cider vinegar

• 1 tsp maple syrup

• ½ tsp Dijon mustard

• Salt and pepper to taste

🥄 Instructions

1. Cook the quinoa according to package directions. Set aside to cool.

2. Make the dressing: Whisk all dressing ingredients together in a small bowl or shake in a jar.

3. Assemble your bowl: Layer quinoa, carrot rounds, fresh parsley and mint. Top with chickpeas, pumpkin seeds and golden raisins.

4. Drizzle with dressing, toss gently, and finish with more mint, if desired. This salad is best served chilled!

🍂 Kelly’s Notes

• To slice carrots into thin rounds, I use this mandoline slicer.

• Instead of pumpkin seeds, sunflower seeds work very well.

• Feel free to be liberal with the mint — this herb really makes the flavors come together so beautifully!

🌿Tag @KellyGreenKitchen if you try this recipe and let us know how it turned out!

New England Harvest Bowl

Meet my New England Harvest Bowl – packed with wild rice, roasted red peppers, sweet corn, hearty chickpeas, crunchy pumpkin seeds and crisp arugula, all topped with a lemon-maple dressing.

✨ Ingredients

For the Bowl:

• 1 cup canned chickpeas, drained and rinsed

• 1 cup cooked wild rice (or wild rice blend)

• 2 cups fresh arugula

• 1 cup sweet corn (canned or frozen)

• 1 red pepper, diced

• 2 tbsp pumpkin seeds (pepitas)

• 1 tbsp chopped parsley (optional)

For the Lemon Maple Dressing:

• 2 tbsp good olive oil — I use Graza drizzle finishing oil

• 1 tbsp fresh lemon juice

• 1 tsp maple syrup

• ½ tsp Dijon mustard

• Salt and pepper to taste

🥄 Instructions

1. Cook the rice according to package directions. Set aside to cool slightly.

2. Make the dressing: Whisk all dressing ingredients together in a small bowl or shake in a jar.

3. Assemble your bowl: Layer rice and arugula. Top with chickpeas, corn, red pepper and pumpkin seeds.

4. Drizzle with dressing, toss gently, and finish with parsley. Enjoy warm or chilled!

🍂 Kelly’s Notes

• Add crumbled vegan feta for an extra boost of richness.

• Roast the chickpeas to add an extra crunch — simply toss the prepared chickpeas in olive oil, salt and pepper and roast at 375°F for 25-30 minutes. Feel free to add other spices, like smoked paprika or cumin, for a flavor twist!

• This bowl is meal prep–friendly and satisfying enough to serve as a main entrée.

🌿Tag @KellyGreenKitchen if you try this recipe and let us know how it turned out!