🥗 Sesame Tofu Crunch Bowl

There’s just something about a bowl that checks every box—crunchy, creamy, fresh, and filling. This Sesame Tofu Crunch Bowl is all that and then some.

It starts with crispy golden tofu, layered over cool, crisp veggies like cabbage, cucumbers, and sweet bell peppers. Then it gets drizzled in a Golden Sesame Dressing that’s nutty, bright, and packed with fresh herbs (and yes—you’ll want to pour it on everything). Serve it over rice or soba noodles and suddenly, lunch feels like something you actually look forward to.

It’s colorful. It’s customizable. And it’s completely plant-based.

📝 Ingredients:

• 1 block firm or extra firm tofu, pressed and cubed

• 2 cups shredded cabbage (purple, green, or both)

• 1 cucumber, thinly sliced or ribboned

• 1 bell pepper, thinly sliced (any color)

• ¼ cup chopped fresh cilantro or parsley

• 2 tbsp sesame seeds (toasted if possible)

• 1 green onion, sliced (optional)

• Cooked rice, soba noodles, or lettuce leaves (optional base)

🌟 Golden Sesame Drizzle:

• 2 tbsp tahini or toasted sesame oil

• 1 tbsp soy sauce or tamari

• 1 tbsp rice vinegar

• 1 tsp maple syrup or agave

• 1 tsp grated ginger

• 1 small garlic clove, minced

• Water to thin as needed

• Optional: stir in 1 tbsp finely chopped cilantro or parsley for extra flavor

👩‍🍳 Instructions:

1. Crisp the tofu:
   Pan-fry or air-fry tofu cubes until golden and crispy on the outside. Season lightly.

2. Make the dressing:
   Whisk all ingredients together until smooth and pourable. Stir in chopped herbs if desired.

3. Assemble the bowl:
   In a large bowl or over your base, layer cabbage, cucumber, bell pepper, tofu, and green onion.

4. Drizzle & top:
   Pour Golden Sesame Drizzle over everything. Sprinkle with sesame seeds and extra herbs.

💬 Kelly’s Notes:

• Use extra-firm tofu for the best crispy texture. Press it well before cooking!

• The Golden Sesame Drizzle keeps well in the fridge—double it and use it on roasted veggies, grain bowls, or salads all week.

• Sliced avocado makes a dreamy addition—especially if you're skipping the rice or noodles. It adds that creamy richness that ties it all together.

• Want heat? Add a drizzle of chili crisp or a pinch of red pepper flakes to the dressing.

• This bowl is best served fresh, but leftovers keep well if you store the dressing separately.

This is one of those meals that’s as easy to prep as it is to crave. Whether you build it fresh for dinner or meal-prep it for the week, it’s the kind of bowl that keeps you full and inspired.

If you make it, tag @kellysgreenkitchen so I can see your creations! And if you haven’t already, sign up for my newsletter for more weekly recipes like this.

The Creamiest Hummus Ever

🕒 Prep Time: 10 minutes + 15 minutes boiling
🌱 Vegan | Gluten-Free | Oil-Optional
🥣 Makes ~1½ cups

Let’s talk hummus.

Store-bought is fine in a pinch, but it’s rarely creamy enough. The texture is usually dense, the flavor a little flat, and the ingredient list longer than it needs to be.

This homemade version?

Light, lemony, ultra-smooth—and shockingly easy once you know the trick. The secret is boiling the chickpeas with a little baking soda before blending. It softens them up, loosens the skins, and makes the whole thing beautifully fluffy without needing tons of oil.

I fold in fresh parsley at the end for a springy pop of color and flavor, but this hummus is endlessly customizable. Whether you scoop it onto toast, swirl it into a grain bowl, or serve it with crackers at your next gathering—it never lasts long around here.

🧾 Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed

• ½ tsp baking soda

• ¼ cup tahini

• 2–3 tbsp fresh lemon juice (to taste)

• 1 small garlic clove

• ¼ tsp ground cumin

• Salt to taste

• 2–4 tbsp ice-cold water

• 2 tbsp fresh parsley, finely chopped (plus more for garnish)

• Optional: 1 tbsp olive oil (for drizzling)

• Optional: pinch of paprika or za’atar to top

👩‍🍳 Instructions:

1. Boil the chickpeas:
   Place chickpeas in a pot with baking soda. Cover with water and bring to a boil. Simmer for 10–15 minutes, or until chickpeas are soft and skins begin to float. Drain and rinse under cold water.

2. Blend:
   In a food processor, combine warm chickpeas, tahini, lemon juice, garlic, cumin, and salt. Blend until very smooth, scraping down the sides as needed.

3. Add water:
   With the motor running, slowly drizzle in ice-cold water, 1 tbsp at a time, until the hummus is silky, fluffy, and spreadable.

4. Stir in parsley:
   Fold in chopped parsley or pulse just until incorporated for a green-speckled finish.

5. Serve:
   Spoon into a shallow bowl, swirl with the back of a spoon, and top with a drizzle of olive oil, a sprinkle of paprika or za’atar, and more parsley.

💬 Kelly’s Notes:

• Warm + peeled chickpeas = magic. Boiling with baking soda loosens the skins and gives you that dreamy texture without peeling by hand.

• Tahini quality matters. Use a good, runny tahini for the best flavor.

• Make it your own: Add roasted garlic, swap in cilantro, or stir in harissa for a spicy version.

• Leftovers? Store in the fridge in an airtight container for up to 5 days. It’s great cold!

🌿 Why Homemade Is Better:

Homemade hummus skips the fillers, preservatives, and overly dense texture of store-bought versions. You control the flavor, freshness, and texture—and honestly, once you try this version, the tub at the store just won’t hit the same.

I love having a batch of this hummus in the fridge at all times. It makes everything—wraps, grain bowls, snack boards—feel a little more complete (and a lot more delicious).

If you make it, don’t forget to tag me @kellysgreenkitchen—I love seeing your versions! And if you haven’t already, sign up for my newsletter for more weekly recipes like this.

🌿 Herb Garden Rice (Lemony Basil Rice with Asparagus & Dill)

🕒 Ready in 25 minutes
🥣 Serves 4
🌱 Vegan, gluten-free

This is the kind of dish that feels like spring in a bowl—fresh herbs, bright lemon, tender asparagus, and soft, fluffy rice that somehow works warm or at room temp. I call it Herb Garden Rice because that’s exactly the vibe: breezy, green, and full of flavor like you just stepped outside and snipped everything from your backyard.

It’s perfect for dinner parties, summer picnics, or weekday meal prep, and the pine nuts add just the right buttery crunch. You can keep it simple, or add cherry tomatoes and arugula for an extra pop of color and texture.

📝 Ingredients:

Base:

• 1 cup long grain white or jasmine rice

• 1¾ cups water or vegetable broth

• 1 tbsp olive oil

• 1 yellow onion, thinly sliced

• 3 cloves garlic, minced

• 1 bunch asparagus, trimmed and chopped into 1” pieces

• Zest + juice of 1 lemon

• ¼ cup fresh basil, chopped

• 2 tbsp fresh dill, chopped

• ¼ cup toasted pine nuts

• Salt & pepper to taste

Optional Add-Ins:

• 1 cup halved cherry tomatoes

• 1 handful arugula

👩‍🍳 Instructions:

1. Cook the rice: In a saucepan, bring water or broth to a boil. Stir in rice, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Let sit covered for 5 minutes, then fluff with a fork.

2. Sauté the aromatics: In a skillet, heat olive oil over medium. Add onions and garlic; sauté until soft and fragrant, about 3–4 minutes.

3. Cook the asparagus: Add chopped asparagus to the pan. Cook for another 4–5 minutes, until tender but still vibrant green.

4. Combine: In a large bowl, mix the cooked rice, sautéed asparagus mixture, lemon zest and juice, chopped basil, dill, and pine nuts. Season generously with salt and pepper.

5. Optional add-ins: If using, fold in cherry tomatoes and arugula just before serving.

6. Serve: Warm or at room temperature. Finish with a drizzle of olive oil or a pinch of flaky sea salt, if desired.

💬 Kelly’s Notes:

• Toast your pine nuts in a dry pan for 2–3 minutes until golden—it makes a huge difference.

• For even more protein, stir in chickpeas or white beans.

• This makes a dreamy lunch topped with sliced avocado or tucked into lettuce cups.

• Keeps well in the fridge for 2–3 days (the flavor gets even better the next day!).

Whether you’re prepping for a picnic, hosting friends, or just craving something bright and nourishing, this Herb Garden Rice is a go-to. It’s simple, elegant, and endlessly customizable—exactly the kind of dish I love to have on hand all spring and summer long.

✨ Tag @Kellysgreenkitchen_ if you make this and let me know how it turned out!

Banana Tahini Blondies (Vegan, Gluten-free)

Rich, fudgy, and naturally sweetened—these banana blondies are the perfect way to use up ripe bananas and feel like dessert without the sugar crash.

I don’t know about you, but when my kids ask to get bananas… we always end up with a couple that go brown on the counter before anyone eats them. So, instead of tossing them, I turn them into something everyone actually wants—like these vegan banana tahini blondies.

They're gooey, just sweet enough, and packed with ingredients I feel good about: tahini for healthy fats, coconut flour for fiber, and flax for an extra boost. One bowl, no mixer, and they freeze beautifully (if you somehow have leftovers).

🌿 Ingredients:

• 2 ripe bananas, mashed

• ½ cup tahini

• ¼ cup maple syrup

• 1 tsp vanilla extract

• ¼ cup coconut flour

• ½ tsp baking soda

• ¼ tsp sea salt

• ½ cup vegan chocolate chunks or chips

• Optional: 1 tbsp ground flax for added fiber and texture

🍽️ Instructions:

1. Preheat oven to 350°F (175°C). Line a loaf pan or 8x8 pan with parchment paper.

2. In a bowl, mix mashed bananas, tahini, maple syrup, and vanilla until smooth.

3. Add coconut flour, baking soda, sea salt (and flax if using). Stir until well combined — the batter will be thick!

4. Fold in chocolate chunks.

5. Spread into pan evenly and top with a few more chocolate chunks.

6. Bake for 20–24 minutes, until golden around the edges and just set in the center.

7. Let cool completely before slicing for the perfect texture!

✨ Kelly’s Notes:

• Coconut flour absorbs a lot of moisture, so don’t substitute 1:1 with almond or oat flour.

• Want a stronger banana flavor? Add a pinch of cinnamon or a dash of banana extract.

• Store in the fridge for a firm texture or microwave for a gooey treat.

✨ Tag @Kellysgreenkitchen_ if you make this and let me know how it turned out!

Vegan Mushroom Stroganoff with Creamy Polenta

There’s something about a creamy mushroom dish that just feels like a hug in a bowl. This plant-based stroganoff is full of earthy baby bella mushrooms, garlic, and thyme, simmered in a silky sauce that’s rich without the heaviness. Served over soft, creamy polenta—it’s the kind of meal that feels fancy but comes together in under 30 minutes.

Whether you’re feeding guests or just craving something cozy, this one’s a go-to.

🍄 Ingredients (Serves 4):

For the Stroganoff:

• 1 tbsp olive oil

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• 16 oz baby bella mushrooms, sliced

• 1 tbsp tamari or soy sauce

• 1 tbsp Dijon mustard

• 1 tsp thyme (fresh or dried)

• ½ tsp smoked paprika

• ¾ cup vegetable broth

• ½ cup plant-based cream (or full-fat coconut milk)

• Salt & pepper to taste

• Fresh parsley, for garnish

For the Creamy Polenta:

• 1 cup quick-cooking polenta

• 4 cups water or unsweetened plant milk (I do 2 cups water, 2 cups almond or coconut milk)

• 1 tbsp olive oil or vegan butter

• Salt to taste

• Optional: 2 tbsp nutritional yeast or vegan parmesan for cheesy flavor

👩‍🍳 Instructions:

1. Sauté the veggies: In a skillet, heat olive oil over medium heat. Add onion and garlic, cook until soft.

2. Cook mushrooms: Add mushrooms, tamari, mustard, thyme, and paprika. Sauté until browned and reduced.

3. Make it creamy: Slowly add broth and plant-based cream, whisking to avoid lumps. Simmer until thickened. Season to taste.

4. Cook polenta: In a pot, bring water/milk to boil. Whisk in polenta and reduce heat. Stir until creamy (about 5 minutes). Stir in olive oil, salt, and optional cheese or nutritional yeast.

5. Assemble: Spoon polenta into bowls. Top with mushroom stroganoff. Garnish with parsley and a drizzle of olive oil.

💚 Kelly’s Notes

1. If you're on the fence about mushrooms—try slicing them thinner and cooking them until deeply golden. It brings out their rich, almost meaty umami flavor.

   Don’t skip the thyme! It adds that cozy, slow-simmered vibe even when dinner's on the table in under 30 minutes.

2. Polenta tip: Stir constantly at first and finish with a swirl of olive oil or vegan butter for peak creaminess.

3. Want to impress guests? A sprinkle of fresh parsley and flaky salt at the end makes it feel restaurant-worthy ✨

This is the kind of meal that will convert mushroom skeptics and transform a casual dinner into a full-on moment. Cozy, creamy, plant-based perfection.

✨ Tag @Kellysgreenkitchen_ if you make this and let me know how it turned out!

Summer in a Bowl

This bowl is everything I want to eat in the summer—juicy tomatoes, crunchy cucumbers, tender chickpeas, and hearty farro. It’s bright, fresh, and endlessly satisfying, with a simple lemon-olive oil dressing that brings it all together.

🛒Ingredients

🌿For the bowl:

• 1 cup cooked farro (or quinoa for gluten-free)

• 1 cup canned chickpeas, drained and rinsed

• 1 cup cherry tomatoes, halved

• 1 cup diced cucumber

• ¼ cup chopped red onion or scallions

• ¼ cup chopped parsley

• ¼ cup chopped mint

• Juice of 1 lemon

• 2 tbsp olive oil

• Salt and pepper to taste

For the Lemon Garlic Dressing:

• 2 tbsp olive oil

• Juice of 1 lemon

• 1 garlic clove, minced

• 1 tsp Dijon mustard

• 1 tbsp maple syrup or agave

• Salt and pepper to taste

✨Instructions:

1. In a large bowl, combine farro, chickpeas, tomatoes, cucumber, red onion, parsley and mint.

2. Drizzle with lemon garlic dressing.

3. Season with salt and pepper, then toss to combine.

Serve chilled or at room temperature—ideal for meal prep, picnics, or lunch on a sunny porch. It’s fresh, feel-good food that tastes like summer.

Tag @kellysgreenkitchen_ if you make it!

P.S. We were so excited to see @followyourheart comment on our Memorial Day reel—thank you for the love! 💚

Memorial Day BBQ

Celebrate the season with this plant-powered Memorial Day BBQ menu! These easy, vibrant dishes are perfect for a crowd—and entirely vegan.

🥔 Crispy Smashed Potato Salad

A crowd-pleasing BBQ side that’s crispy on the outside, tender on the inside, and tossed with fresh herbs, lemon, and scallions for a zesty finish.

Ingredients:

• 1½ lbs baby yellow potatoes

• 2 tbsp olive oil (I use Graza sizzle to roast the potatoes)

• 1 tsp garlic powder

• Sea salt and pepper

• ¼ cup chopped scallions

• 2 tbsp chopped shallots

• 2 tbsp chopped dill

• 2 tbsp chopped chives

• Zest of 1 lemon

• Juice of ½ lemon

• Optional: drizzle of tahini or vegan sour cream

Instructions:

1. Boil potatoes in salted water until fork-tender, about 15 minutes.

2. Let cool slightly, then smash gently with a glass on a lined baking sheet.

3. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper.

4. Roast at 425°F for 25–30 minutes until golden and crispy.

5. Once cooled, top with shallots, scallions, herbs, lemon zest, and juice. Top with an optional drizzle.

🍋Lemon Orzo Pasta Salad with Basil & Mint

This pasta salad is bright, lemony and dressed with basil and mint. Add crumbled vegan feta if you desire — it’s perfect for warm weather barbecues and family gatherings.

Ingredients:

• 1½ cups dry orzo (gluten-free if needed)

• 1 cup cherry tomatoes, halved

• ½ cup Follow Your Heart vegan feta crumbles

• ⅓ cup chopped fresh basil

• 2 tbsp chopped fresh mint

• 2 tbsp chopped shallots

• For the lemon-herb dressing: 3 tbsp olive oil (I use Graza drizzle for dressings), juice and zest of 1 lemon,1 tsp Dijon mustard, 1 tsp white or red wine vinegar, 1 tsp minced garlic, 1/4 tsp sea salt and cracked black pepper

Instructions:

1. Cook orzo according to package instructions, then rinse and let cool.

2. In a large bowl, combine orzo, tomatoes, feta, herbs and shallots.

3. Drizzle with lemon-herb dressing and add crumbled feta just before serving. Season with salt and pepper and enjoy!

🥗 Couscous Crunch Salad

This salad is light, lemony, and packed with crunch from fresh veggies and chickpeas. Bonus: it's easy to make gluten-free with quinoa!

Ingredients:

• 1 cup dry couscous (or quinoa for gluten-free)

• 1 cup boiling water

• 1 cup canned chickpeas, drained and rinsed

• For the roasted chickpeas - 1tbsp olive oil, 1 tsp each of paprika, garlic powder and onion powder

• 1 cup diced cucumber

• ½ cup chopped red and yellow bell peppers for color

• ¼ cup chopped parsley

• For dressing: 1/2 cup olive oil (I use Graza drizzle for dressings), 2 tsp Dijon mustard, juice of 1 lemon, 1 tsp minced garlic, 1 tsp dried oregano, salt and pepper.

• Salt and pepper to taste

Instructions:

1. Cook couscous according to package instructions. 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. In a large bowl, combine couscous, cucumbers, bell peppers, red onion and herbs.

4. Drizzle the dressing and season with salt and pepper. Add crispy chickpeas just before serving and toss to combine!

🍞 Homemade No-Knead Garlic & Herb Bread

A soft and savory loaf baked with fresh herbs—ideal for soaking up dressings or pairing with delicious roasted veggies.

Ingredients:

• 3 cups bread flour or all-purpose flour

• 2 tsp instant yeast

• 2 tsp kosher salt

• 2 tbsp chopped fresh herbs (thyme, parsley, rosemary)

• 1 tbsp garlic powder

• 1 cup warm water (not hot)

Instructions:

1. In a large bowl, mix flour, yeast, salt, herbs and garlic powder.

2. Stir in warm water until a sticky, soft dough forms. The key is that you want it to be sticky, but not runny like cake batter. If too dry, add more water. If too runny, add more flour. You may need to play around with it a bit!

3. Cover the bowl with a damp towel and let it rise for 3 hours.

4. After 3 hours, it should have doubled in size and should feel a bit wobbly when you touch it. It’s ready to bake!

5. Preheat the oven to 450°F. If you’re using a dutch oven, put it in with the lid on and preheat for 30 minutes prior to baking. (If you don’t have a dutch oven, disregard.)

6. Scrape out the dough onto a floured surface. Sprinkle top with 1/2 tbsp of flour.

7. Using a dough scraper, fold the sides inwards (about 6 folds) to roughly form a roundish shape. It doesn’t need to be molded or perfect!

8. Transfer dough onto a sheet of parchment paper and flip the dough upside down onto the paper (seam side down, smooth side up).

9. If you are using a dutch oven, remove it from the oven. Use paper to place the dough into the pot, place lid on. Bake for 30 minutes covered and then 12 minutes uncovered or until deep golden and crispy. If no dutch oven, skip to the next step.

10. If you aren’t using a dutch oven, here’s my simple method: Boil 2 cups of water on the stove. Once the water is boiling and the oven is preheated, pour boiling water into a metal pan. Take the dough on the parchment paper and place onto a baking sheet. Working quickly, place the bread on the top rack of the oven, then place the metal pan with boiling water directly under it so that the steam rises, and close the oven door.

11. Bake 40 minutes, or until golden and cooked through. Cool before slicing.

🍓 Red, White & Blue Shortcakes

The perfect festive dessert! Fluffy vegan biscuits layered with maple-sweetened berries and coconut whipped cream.

For the Biscuits:

• 2 cups all-purpose flour (or 1:1 GF blend)

• 1 tbsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

• 2 tbsp sugar

• ½ cup cold vegan butter, cubed

• ¾ cup plant-based milk

• 1 tsp apple cider vinegar

For the Berries:

• 1 cup strawberries, sliced

• 1 cup blueberries

• 1 tbsp maple syrup (optional)

For the Topping:

• Coconut whipped cream (I use Cocowhip)

Instructions:

1. Preheat oven to 425°F.

2. Mix dry biscuit ingredients, then cut in butter until crumbly.

3. Stir in milk and vinegar to form dough.

4. Pat into 1-inch thick dough, cut into circles.

5. Bake 12–15 minutes, until golden.

6. Macerate berries with maple syrup.

7. Assemble: slice biscuit, layer with whipped cream and berries.

Enjoy this full lineup of flavor-forward, feel-good dishes this holiday weekend. Don’t forget to tag @kellysgreenkitchen_ if you make any of these!

No-Bake Peanut Butter Bliss Bars (Vegan, Gluten-free)

Looking for a no-bake treat that feels indulgent and nourishing? These peanut butter bliss bars are packed with protein, made with wholesome flours, and topped with a smooth chocolate layer that makes them feel like a total treat. They’re perfect for warm-weather snacking, lunchbox-friendly, and secretly healthy—aka my dream combo.

🛒 Ingredients:

• 1/2 cup chickpea flour

• 1/2 cup almond flour

• 3/4 cup natural peanut butter

• 1 tsp vanilla extract

• 2–3 tbsp agave or maple syrup (optional, to taste)

• 1/2 cup dairy-free chocolate chips (I use Enjoy Life)

• 1 tsp coconut oil (for melting chocolate)

• Flaky sea salt (optional topping)

✍️ Instructions:

1. In a bowl, whisk together chickpea flour and almond flour.

2. Add peanut butter, vanilla extract, and maple syrup. Stir until a soft dough forms.

3. Press the dough firmly into a parchment-lined loaf pan or small baking dish.

4. Melt chocolate chips with coconut oil until smooth, then pour over the base layer.

5. Sprinkle with flaky salt, then chill in the fridge for 30 minutes until firm.

6. Slice into bars and store in the fridge for up to 1 week.

💚 Pro Tips:

• For peanut or tree-nut allergies, you can use any nut/seed butter you like. I’ve made them with almond butter and they are delicious!

• Adjust sweetness to your taste—maple syrup is optional!

• Store in the fridge or freezer for a grab-and-go treat.

Whether you're meal prepping or just need a moment of bliss during your day, these bars are a go-to favorite. No baking required, but all the satisfaction.

Don’t forget to tag @kellysgreenkitchen_ if you make them!

🥣 Homemade Granola with Agave, Flax & Sunflower Seeds

There’s something cozy and grounding about baking a batch of granola at home — the cinnamon-spiced scent in the air, golden edges just starting to crisp, and the simple joy of knowing exactly what’s in your food.

At Kelly’s Green Kitchen, I’m all about plant-based recipes that feel good and taste even better — with a little New England charm stirred in. This granola is naturally sweetened, loaded with healthy fats and fiber, and totally free of preservatives. Pantry-friendly, totally customizable, and perfect for slow mornings or on-the-go snacks.

🛒 Ingredients

• 2 cups rolled oats

• ¼ cup ground flaxseed 🌾

• ½ cup raw sunflower seeds 🌻

• ½ cup unsweetened coconut flakes 🥥

• 1½ tsp cinnamon

• ¼ cup agave syrup 🍯 (or maple syrup)

• 1 tsp vanilla extract

• Pinch of sea salt 🧂 (optional)

👩‍🍳 Instructions

1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine oats, flaxseed, sunflower seeds, coconut, cinnamon, and salt.

3. In a small bowl, whisk together agave and vanilla.

4. Pour wet ingredients over the dry and mix well until everything’s coated.

5. Spread evenly on baking sheet and bake for 20–25 minutes, stirring halfway.

6. Let cool completely — it crisps up as it cools!

7. Store in an airtight jar and enjoy for up to 2 weeks (if it lasts that long 😉).

🍽 How to Serve

• Over vegan yogurt with fresh fruit 🍓

• On top of smoothie bowls 🍌

• Straight from the jar as a snack 🫙

• Sprinkled on baked fruit or dairy-free ice cream 🍏

This granola is everything I love: wholesome, crunchy, cozy, and simple. I hope it becomes one of your pantry staples too.

📌 Save this post — your breakfasts (and snacks) will thank you.
💬 Tried it? Tag @kellysgreenkitchen_ — I love seeing what you create!

🥣 Layered Mediterranean Bowl with Tzatziki & Tahini Drizzle

🥣 Layered Mediterranean Bowl with Tzatziki & Tahini Drizzle

Creamy, crunchy, cozy, and 100% vegan.

If you’ve been craving a bowl that hits all the textures—cool and creamy, warm and roasted, fresh and crunchy—this one’s for you. Built over a swoosh of homemade vegan tzatziki (made with Violife sour cream), this Mediterranean-inspired bowl is packed with lemony farro, roasted and raw veggies, and spiced chickpeas, all tied together with a dreamy tahini drizzle.

It's the kind of lunch or dinner that feels just a little extra—but is totally easy to pull off.

🌿 Ingredients (Serves 2)

For the Bowl Base

• 1 cup cooked farro (from about ⅓ cup dry)

• 1 tbsp lemon juice

• 1 tbsp olive oil

• Pinch of salt

For the Vegan Tzatziki

• ½ cup Violife vegan sour cream

• ¼ cup grated cucumber (squeezed dry)

• 2 tbsp chives, diced

• 1 clove garlic, minced

• 1 tbsp chopped dill

• 1 tsp lemon juice

• Salt and pepper to taste

Roasted Veggies

• 2 carrots, peeled and sliced on the bias

• 1 cup baby potatoes

• 1 red pepper, sliced into wedges

• 1 tbsp olive oil

• 1 tsp each paprika, garlic and onion powder

• Salt and pepper to taste

Raw Veggies

• Handful of cherry tomatoes, halved

• ½ cucumber, sliced into thin circles

Spiced Chickpeas

• ¾ cup canned chickpeas, drained and rinsed

• ½ tbsp olive oil

• ½ tsp paprika

• ¼ tsp garlic powder

• Salt to taste

Tahini Drizzle

• 2 tbsp tahini

• 1 tbsp lemon juice

• 1 tsp agave

• 1 tbsp water (more as needed to thin)

• Pinch of salt

🥗 Instructions

Step 1: Prep the Farro

Cook farro according to package instructions. While still warm, toss with lemon juice, olive oil, and a pinch of salt.

Step 2: Make the Tzatziki

Mix all tzatziki ingredients in a bowl. Adjust salt and lemon to taste. Chill until ready to use.

Step 3: Roast the Veggies

Preheat oven to 400°F (200°C). Toss carrots, potatoes, and red peppers with olive oil, salt, pepper, paprika, garlic and onion powder. Roast on a sheet pan for 20–25 minutes, flipping halfway, until tender and slightly golden.

Step 4: Cook the Chickpeas

In a skillet, heat olive oil over medium heat. Add chickpeas, paprika, garlic powder, and salt. Cook for 5–7 minutes until lightly crispy and golden.

Step 5: Make the Tahini Sauce

Whisk together tahini, lemon juice, agave, water, and salt until smooth and pourable.

Step 6: Assemble the Bowl

1. Start with a generous swoosh of tzatziki on the bottom of your bowl.

2. Add a scoop of farro in the center.

3. Layer roasted veggies on one side, raw veggies on the other.

4. Top with spiced chickpeas.

5. Finish with a zigzag drizzle of tahini sauce and a handful of chopped herbs (dill, parsley, or mint).

Optional: add lemon zest, a sprinkle of za’atar, or a few olives for extra flair.

💚 Make it Your Own:

• Swap farro for quinoa or couscous

• Add pickled red onions or vegan feta

• Use crispy tofu or toasted pepitas instead of chickpeas

It’s the kind of bowl that looks like it came from your favorite café—and now it’s coming from your kitchen ✨

Tag @kellysgreenkitchen_ if you make it!

Vegan Pasta e Fagioli with Tiny Stars

A cozy bowl of nostalgia made plant-based.

There’s something undeniably comforting about a bowl of pasta e fagioli. This version keeps it light yet satisfying with butter beans, tiny stelline pasta, and a broth infused with garlic, oregano, and basil. It’s the kind of meal that feels like a warm hug—perfect for breezy spring evenings, weeknight dinners, or anytime you want something cozy and wholesome. To make this meal, I use my favorite pot from Our Place — and I reach for it constantly.

It’s the one-pot wonder of my dreams:
✨ Non-toxic, nonstick ceramic coating
🍲 Deep enough for soups, pastas, and grains
🧽 So easy to clean (no scrubbing!)
🔥 Works on all stovetops
👩‍🍳 Comes with a built-in steamer + nesting wooden spoon

Bonus? It’s actually pretty enough to live on your stove.

Now— let’s get to the good stuff!

🌿 Ingredients (Serves 4)

• 1 tbsp olive oil

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 tsp dried oregano

• ½ tbsp fresh basil

• Salt & pepper to taste

• 4 cups vegetable broth

• 1 cup crushed tomatoes

• 1 can (15 oz) butter beans, drained and rinsed

• ¾ cup stelline Jovial gluten free pasta (or another small pasta)

• Optional toppings: olive oil drizzle, fresh basil, nutritional yeast, lemon zest

🍲 Instructions

1. Sauté the base
   Heat olive oil in a large pot over medium heat. Add the diced carrots and celery, plus a pinch of salt. Cook for about 5–7 minutes, until softened.

2. Add flavor
   Stir in the minced garlic, oregano, and basil. Sauté for another minute, until fragrant.

3. Simmer the broth
   Pour in the vegetable broth and bring to a gentle boil. Add the butter beans and let simmer for 5 minutes.

4. Add the pasta
   Stir in the stelline pasta. Simmer for 6–8 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.

5. Taste + serve
   Adjust seasoning as needed. Serve warm with a drizzle of olive oil, a sprinkle of fresh herbs, or your favorite toppings.

💚 Make it your own:

• Use ditalini, small shells, or orzo instead of stelline.

• Add a handful of chopped greens (like spinach or kale) at the end for extra nutrients.

• Top with vegan parmesan or chili flakes for a little kick.

Tag @kellysgreenkitchen_ if you make it!

If you’re not already obsessed with tiny star pasta, this might be the recipe that converts you ✨

No-Bake Peanut Butter Energy Bites (Vegan + Meal Prep-Friendly)

One bowl, no oven, all the cozy snack vibes.

You know those snacks that feel like a treat but still leave you feeling good afterward? These are those. These no-bake peanut butter energy bites are my go-to when I want something sweet, satisfying, and secretly nourishing.

They’re made with pantry staples, take five minutes to mix up, and store beautifully in the fridge. I love having a batch ready to go for mid-day munchies, post-dinner treats, or tossing into lunchboxes. And the best part? They’re endlessly customizable.

✨Ingredients

• 1 cup rolled oats

• ½ cup natural peanut butter

• ¼ cup agave or maple syrup

• 1 tbsp ground flaxseed

• ½ tsp cinnamon

• ⅓ cup mini chocolate chips (I use Enjoy Life)

• 1 tsp vanilla extract

• Pinch of salt

🥄Instructions

1. In a bowl, stir together oats, flaxseed, cinnamon, and salt.

2. Add peanut butter and agave. Mix until well combined.

3. Fold in chocolate chips.

4. Roll into bite-sized balls.

5. Chill for 20–30 minutes to firm up.

Store in an airtight container in the fridge for up to a week—or freeze for later!

🌿 A Little Flax Love

Flaxseed might be tiny, but it packs a big nutritional punch. Just one tablespoon adds a boost of plant-based omega-3s, fiber, and protein. It helps keep you full longer and supports heart and hormone health. Pretty powerful for something that looks like birdseed, right?

💚 Make It Your Own

These are super flexible! Try adding:

• Shredded coconut

• Chopped dates or dried cherries

• A spoonful of chia seeds

Make these once, and you’ll wonder how you ever lived without a batch in your fridge.
If you try them, tag @KellysGreenKitchen_ and let me know how they turned out!

Smoky Muhammara with Toasted Pecans

A bold, creamy dip made for scooping, spreading, and showing off.

If you’ve never tried muhammara, let this be your moment. This Syrian-inspired dip is smoky, tangy, just the right amount of spicy—and completely irresistible. Traditionally made with walnuts, roasted red peppers, and pomegranate molasses, my version adds toasted pecans for richness and a buttery twist.

It’s the kind of dip that instantly upgrades any snack board, wraps beautifully into sandwiches, or doubles as a bold pasta sauce. Bonus: it’s 100% plant-based and made with pantry staples.

I always make big batch of this dip to have on hand, and I use my amazing 13-cup food processor by KitchenAid.

✨Ingredients:

• 1 ½ cups roasted red peppers (from a jar, drained)

• ¾ cup toasted pecans

• ¼ cup breadcrumbs (use gluten-free if needed)

• ¼ cup nutritional yeast

• 2 tbsp olive oil

• 1 tbsp balsamic glaze or pomegranate molasses

• 1 small garlic clove

• 1 tsp smoked paprika

• ½ tsp cumin

• ¼ tsp cayenne (adjust to taste)

• Salt and pepper to taste

• Optional: chopped parsley

👩‍🍳Instructions:

1. In a food processor, pulse the pecans until finely chopped.

2. Add roasted red peppers, breadcrumbs, garlic, spices, olive oil, and balsamic glaze.

3. Blend until smooth but with a little texture—don’t over-purée.

4. Taste and adjust seasoning. Add chopped parsley if desired.

5. Chill for at least 30 minutes to let the flavors meld.

💚How to Use Muhammara:

• Dip it with warm pita, crackers, or raw veggies

• Spread it on sandwiches or wraps

• Swirl it into grain bowls

• Serve as a base under roasted veggies or falafel

• Toss with pasta for a smoky, spicy twist

🧺Make It Your Own:

• Use walnuts or almonds instead of pecans

• Add a touch of maple syrup for subtle sweetness

• Try harissa in place of cayenne for deeper heat

• Make it chunkier or creamier depending on how long you blend.

Whether you're hosting friends or just want to level up your lunch routine, this muhammara is a bold, beautiful choice. Tag @kellysgreenkitchen_ if you make it—I’d love to see how you serve it!

Vegan Cashew Alfredo Sauce

This creamy vegan Alfredo sauce is made with cashews, garlic, and plant milk — no dairy, just dreamy comfort food. Perfect with pasta or as a white sauce base!

Best.Vegan.Alfredo.Ever.

There’s something undeniably cozy about a bowl of creamy Alfredo pasta — and this version checks all the boxes without a drop of dairy. Instead of cream or butter, this Alfredo gets its richness from cashews, a touch of nutritional yeast, and garlic for a cozy depth of flavor.

It’s simple enough for a weeknight, indulgent enough for date night, and you’d never guess it’s entirely plant-based. Toss it with your favorite pasta (I love it with brown rice spaghetti from Jovial), pile on some roasted veggies, and get ready for your new comfort food go-to.

✨Ingredients:

• 1 cup raw cashews (soaked 4+ hours or boiled 10 min)

• 1 ¼ cups unsweetened plant milk (like oat or almond)

• 3 tablespoons nutritional yeast

• 2–3 cloves garlic

• 1 tablespoon lemon juice

• 1 teaspoon onion powder

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• Pinch of nutmeg

• Optional but recommended:
  – 1 teaspoon white miso paste (for umami)
  – 1 tablespoon vegan butter (for extra richness)

🥄Instructions:

1. Prep the cashews
   Soak in water for at least 4 hours (or boil for 10 minutes if short on time), then drain and rinse.

2. Blend it up
   Add all ingredients to a high-speed blender and blend until smooth and creamy. Start with 1 ¼ cups of plant milk and add more if needed for a pourable consistency.

3. Taste and tweak
   Adjust lemon juice, salt, and garlic to your preference. Add miso or vegan butter if using.

4. Warm it up
   Pour the sauce into a saucepan over medium-low heat and cook for 3–5 minutes, stirring until slightly thickened and heated through.

5. Serve
   Toss with cooked pasta immediately. Add a splash of reserved pasta water if needed to loosen the sauce and make it silky.

🌿 Serving Suggestions:

• Mix with sautéed spinach, mushrooms, or roasted broccoli

• Use it as a base for white veggie lasagna or baked pasta

• Drizzle over roasted potatoes or steamed veggies for a luxe side

• Sprinkle with vegan parm or toasted breadcrumbs for crunch

📌 Pro Tip:

This sauce thickens as it sits! Add a little warm water or plant milk to reheat and thin it back out.

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

Text Me Back Butter Bean Smash

Pictured on herb bread with sliced avocado.

This one’s for the emotionally unavailable food lovers: Text Me Back Butter Beans. Inspired by the viral “Marry Me” recipes — but way less clingy — this herby lemon butter bean smash is creamy, bright, and satisfying enough to keep you coming back... just not too often.

It’s made with pantry staples, fresh herbs, and zero emotional baggage. Perfect on toast, scooped with crackers, or served with a side of casual flakiness.

✨ Why You’ll Love It:

• Ready in 10 minutes

• Protein-packed and totally plant-based

• Customizable with whatever herbs you have

• Makes ghosting feel... delicious?

📝 Ingredients:

• 1 can butter beans, drained and rinsed

• 1 clove garlic, finely grated or minced

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 2 tbsp olive oil (plus more for drizzling) — I use Graza

• 1–2 tbsp fresh herbs (parsley, dill, chives, or a mix)

• Salt + pepper to taste

• Optional: pinch of chili flakes or sumac

• Optional toppings: vegan feta, capers, or microgreens

🍴 Instructions:

1. In a bowl, mash the butter beans with a potato masher (I use this one). Keep it rustic — some chunks are good!

2. Stir in the garlic, lemon juice, lemon zest, olive oil, and herbs.

3. Season with salt and pepper, and add chili flakes or sumac if using.

4. Taste and adjust — more lemon if you want it zingy, more oil if you want it lush.

5. Serve on toast, in wraps, or as a dip. Top with vegan feta (Follow Your Heart is my favorite) or microgreens if you’re feeling fancy.

💡 Serving Ideas:

• On toasted herb bread with extra olive oil + avocado slices (pictured)

• In a wrap with arugula and cucumbers

• With crackers or pita for snacking

• On greens or in grain bowls

Not every recipe wants to commit. Some just want to sit pretty on toast and be admired.

If you make this, tag @kellysgreenkitchen_ on Instagram — I love seeing your creations!

🌿Creamy Vegan Pesto

If there’s one sauce I always have on hand, it’s this vegan pesto.

It’s quick, endlessly versatile, and adds instant flavor to anything—from roasted veggies to pasta, grain bowls, sandwiches, and even toast.

This version adds parsley to brighten and balance the basil and blends into a perfectly creamy, totally plant-based sauce. You can make it in five minutes and keep it in the fridge for quick meals all week long.

✨Ingredients:

• 2 cups fresh basil leaves (packed)

• ½ cup fresh parsley (packed)

• ¼ cup pine nuts (cashews, walnuts or macadamia nuts work as well)

• 1–2 garlic cloves

• 2 tbsp lemon juice

• ¼ cup nutritional yeast

• ⅓ cup olive oil (or more to taste) — I use Graza finishing oil

• Salt to taste

• 2–4 tbsp water (to thin, as needed)

👩‍🍳Instructions:

1. Blend: Add basil, parsley, pine nuts, garlic, lemon juice, nutritional yeast, and salt to a food processor. Be careful not to over blend, as the basil can start to have a bitter taste.

2. Add oil: With the motor running, slowly drizzle in the olive oil until smooth and creamy.

3. Adjust: Add water 1 tablespoon at a time to reach your desired consistency.

4. Taste + store: Taste and adjust salt or lemon. Store in an airtight jar in the fridge for up to 5 days.

🧺 Ways to Use It:

• Tossed with pasta (obviously)

• Spread on sandwiches, wraps, or toast

• Swirled into hummus

• Drizzled over grain bowls or roasted vegetables

• Dolloped onto soups or baked potatoes

This pesto is proof that dairy free doesn’t mean flavor free. It’s creamy, vibrant, and packed with good fats and fresh herbs. Let me know if you try it—I love seeing how you use it! Tag @kellysgreenkitchen_ on Instagram so I can cheer you on.

Roasted Veggie Glow Bowls with Lemon-Tahini Dressing

Roasted sweet potatoes and cauliflower with farro, black beans, crispy chickpeas, avocado & herby lemon tahini

There’s something magic about roasted cauliflower—it gets golden, a little crispy on the edges, and soaks up every bit of flavor like a sponge. Paired with farro and a lemon maple tahini dressing that’s equal parts sweet, tangy, and creamy, this bowl is pure comfort. Easy to prep, easy to love—this one will be a hit at any get together with friends and family!

🥗 Ingredients

For the Bowl:

• 1 cup cooked farro

• 1 sweet potato, cubed

• 1 cup cauliflower florets

• 1 15 oz can black beans, warmed with cumin and lime

• Salt, pepper, smoked paprika (to taste)

• 1 tsp each cumin and garam masala (for chickpeas)

• Optional toppings: crispy chickpeas, avocado slices, vegan feta

For the Lemon Tahini Dressing:

• 2 tbsp tahini or agave

• 1 tsp maple syrup

• Juice of one lemon

• 1 clove of garlic, minced

• 2–4 tbsp warm water (to thin)

• Salt to taste

👩‍🍳 Instructions

1. Preheat oven to 425°F (220°C).

2. Toss cauliflower and sweet potato with olive oil, salt, pepper, and paprika. Spread on a sheet pan and roast 25–30 minutes, flipping halfway.

3. Toss chickpeas with olive oil, salt, pepper, paprika, cumin and garam masala and spread on another smaller sheet pan. These can also go in the heated oven on another shelf — but check them after 20 minutes, flipping halfway.

4. Cook farro if not already prepared.

5. Whisk dressing ingredients until smooth and pourable.

6. Assemble bowls with farro, roasted veggies, black beans, fresh parsley and lemon tahini drizzle.

7. Top with crispy chickpeas or add nuts/seeds of your choice (I love to add avocado!)

🧺 Serving Tips

• Serve warm or at room temperature.

💚 Make It Your Own

This salad is super flexible:

• Sub wild rice or farro for quinoa to make it gluten free.

• Add avocado — you can never go wrong with that!

• If you’re not a fan of black beans, add another legume (I love using cannellini beans).

If you make this one, I’d love to see! Tag @kellysgreenkitchen_ on Instagram or leave a comment below letting me know how it turned out. 💚

Dreamy Vegan Cheesecake with Fresh Berries

Creamy, no-fuss, and 100% plant-based—perfect for celebrating someone sweet.

There’s something timeless about a slice of cheesecake—it feels like a little celebration in every bite. This vegan version is just as silky and satisfying as the classic, but made entirely from plant-based ingredients. A golden graham cracker crust, a lemony cashew-coconut filling, and a crown of fresh berries make it a beautiful centerpiece for Mother’s Day, spring gatherings, or just a quiet night in with something sweet.

No baking beyond the crust, no fancy tools, and no dairy—just wholesome ingredients and a whole lot of love.

✨Ingredients

Graham Cracker Crust:

• 1 ½ cups vegan graham cracker crumbs

• ¼ cup coconut oil or vegan butter, melted

• 2 tbsp maple syrup

• Pinch of salt

Cheesecake Filling:

• 1 ½ cups raw cashews (soaked in hot water for 1 hour or overnight in cold)

• 1 cup full-fat canned coconut milk

• ½ cup maple syrup

• ¼ cup lemon juice (fresh)

• 2 tsp vanilla extract

• ¼ tsp salt

• ¼ cup melted coconut oil

• ½ cup vegan whipped cream (homemade or store bought, like Coco Whip)

Fresh Berry Topping:

• 1 cup mixed berries (strawberries, raspberries, blueberries)

• 1 tsp lemon juice

• 1–2 tsp maple syrup (optional)

👩‍🍳Instructions

1. Prepare the crust:
Preheat oven to 350°F. In a bowl, combine graham crumbs, melted coconut oil, maple syrup, and salt. Mix until evenly coated, then press into the bottom of an 8- or 9-inch springform pan. Bake for 10 minutes. Let cool.

2. Make the filling:
Drain and rinse soaked cashews. Add all filling ingredients to a high-speed blender. Blend until silky smooth and creamy. Pour over the cooled crust and smooth the top.

3. Chill the cheesecake:
Refrigerate for at least 4–6 hours or overnight until set. For a firmer texture, freeze for 1 hour before serving.

4. Add whipped cream and berries:
Toss fresh berries with lemon juice and maple syrup. Spoon generously over the cheesecake. Just before serving, dollop or pipe vegan whipped cream on top. This cheesecake is best served chilled.

This cheesecake is a reminder that plant-based desserts can be just as rich, beautiful, and celebration-worthy as any classic. I love serving it for Mother’s Day brunch or spring dinner parties—but honestly, it’s good any time of year.

If you make this one, I’d love to see! Tag @kellysgreenkitchen_ on Instagram or leave a comment below letting me know how it turned out. 💚

🍋 Lemon Orzo Salad with Cucumbers, Tomatoes & Red Peppers

Bright, fresh, and plant-based — sunshine in a bowl.

This is the kind of salad you make once and keep craving all week. It’s everything good about summer in one bowl: juicy tomatoes, crunchy cucumbers, sweet red peppers, and tender orzo—all tossed with creamy chickpeas and a lemony vinaigrette that keeps it light and zingy. The chickpeas give it staying power, turning a side dish into a satisfying lunch or picnic main. Naturally vegan, easy to make, and always a crowd-pleaser.

🥗 Ingredients:

For the Salad:

• 1 cup dry orzo (I use this brown rice orzo for gluten-free)

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 red bell pepper, diced

• ¼ cup red onion, finely chopped (optional)

• 2 tbsp fresh parsley, chopped

• Optional: ¼ cup vegan feta or chopped fresh basil

For the Lemon Vinaigrette:

• 3 tbsp olive oil (I use Graza sizzle olive oil)

• 2 tbsp lemon juice (freshly squeezed)

• 1 tsp Dijon mustard

• 1 small garlic clove, minced (optional)

• Salt & pepper to taste

👩‍🍳 Instructions:

1. Cook the orzo according to package instructions. Drain, rinse with cool water, and set aside.

2. In a large bowl, combine orzo, cucumber, tomatoes, red pepper, chickpeas, onion, and herbs.

3. Whisk vinaigrette ingredients in a small bowl or shake in a jar.

4. Pour dressing over salad and toss to combine. Taste and adjust salt, pepper, or lemon juice as needed.

5. Chill before serving, or enjoy immediately at room temp. This gets even better after a few hours in the fridge.

✨ Optional Add-Ins:

• Vegan feta (I use this one)

• Chopped kalamata olives

• Toasted pine nuts for crunch

This Lemon Orzo Salad is one of those recipes that quietly becomes a staple—easy enough for busy weekdays, but pretty enough for any gathering. With bright citrus, crisp veggies, and satisfying chickpeas, it’s a feel-good dish you’ll reach for again and again. I hope it brings a little sunshine to your table, no matter the season.

Let me know if you make it — I’d love to hear how you serve it or what you add! 💛

Tag @kellysgreenkitchen_ so I can see your beautiful bowls!

“It’s Complicated” Golden Hour Quinoa Bowl

🌿 Nancy Meyers Aesthetic, Made Vegan

There’s a dreamy dinner scene in It’s Complicated — the one where Meryl Streep’s character gathers her family around a glowing table, sharing laughs, vegetables fresh from her garden, and effortless, elegant dishes that feel like home. That moment is the blueprint for this bowl: rustic but refined, full of color and texture, and made with ingredients you can imagine harvesting just steps from the kitchen. It’s the kind of meal you’d picture her making barefoot in her sun-soaked Santa Barbara kitchen, linen apron on, jazz humming softly in the background.

🥗 What’s Inside

• Roasted carrots – caramelized, earthy, and golden

• Crispy chickpeas – protein-packed with a savory crunch

• Fresh arugula + basil – peppery and fragrant

• Thinly sliced radishes – crisp and cooling

• Toasted pumpkin seeds – nutty and grounding

• Fluffy quinoa – hearty enough for a main dish

• Sweet mustard vinaigrette – tangy, bright, and lightly sweet

It’s not fussy. It’s flavorful. And it’s exactly the kind of thing you’d serve in a wide ceramic bowl at a rustic wood table, surrounded by lavender, good bread, and better conversation.

🍴 Full Recipe

Ingredients

• 1 cup cooked quinoa

• 1 cup carrots, sliced and roasted

• ½ cup chickpeas, roasted or pan-crisped

• 1 large handful arugula

• 1 tbsp fresh basil, chopped

• 2–3 radishes, thinly sliced

• 2 tbsp pumpkin seeds

Sweet Mustard Vinaigrette

• 1 tbsp Dijon mustard

• 1 tbsp maple syrup or agave

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

• 1 tbsp apple cider vinegar

• Salt + pepper to taste

Instructions

1. Preheat oven to 425°F. Toss carrots and chickpeas with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and crisp.

2. While roasting, whisk together the vinaigrette ingredients.

3. In a large serving bowl, layer quinoa, roasted veggies, arugula, basil, radishes, and pumpkin seeds.

4. Drizzle with dressing and toss gently to combine. Serve warm or at room temperature.

💚 Why It Feels Like It’s Complicated

• A grain bowl that doubles as a full, beautiful meal

• Bursting with seasonal garden flavors

• Balanced, feel-good, and visually stunning

• The kind of dish you serve barefoot, with a glass of wine and the people you love

📌 Save this recipe for your next dinner party, meal prep moment, or night when you want a little Nancy Meyers magic in your kitchen.

✨ Nancy Meyers Aesthetic, Made Vegan continues next week — because feel-good food and dreamy kitchens deserve to be plant-based.

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