10 Veggie-Heavy Recipes That Aren’t Salads

If you love a good, crunchy salad but quickly grow tired of them in the summer, we’ve got a whole bunch of (very delicious) solutions. These recipes — which are all either vegan or vegetarian — encourage you to think about veggies in exciting new ways. Pile beans and veggies into sweet potatoes for a richer, more satisfying spin on stuffed bell peppers. Blend veggies and herbs into a refreshing gazpacho. Or bake some broccoli into egg muffins for an easy, time-saving breakfast. No matter which route you choose, you’ll be packing in the nutrients with very little effort.

Sweet potatoes might not be the first veggie that comes to mind when you’re craving Mexican food, but you will not be disappointed if you give this recipe a go. The richness of the sweet potato adds a whole new layer of flavor, but provides the starchiness you’re used to from the tortilla.

This elegant eggplant dish couldn’t be easier. You’ll rub the eggplants with olive oil, cumin, cilantro, and salt, then broil them until they collapse. While they’re cooking, fry up some peppers until they’re super soft, and boil toasted couscous. If you’re hosting a barbecue, follow the same steps but cook the eggplant on the grill instead.

You only need two ingredients to make these fritters: a vegetable (sweet potato, zucchini, broccoli, or corn all work nicely) and chickpea flour. Just grate or chop the veggie into fine pieces, then mix it with chickpea flour and just enough water to bind the two. Add some salt, pepper, and spices and fry ’em up! Make an extra batch and stick them in the freezer. Your future self will thank you.

Looking to sneak a few vegetables into your morning routine? A satisfying breakfast doesn’t have to slow you down! Just add some broccoli (or mushrooms, peppers, or spinach) to your egg muffins. This recipe calls for a double dose of cheese so you know they’ll keep you satisfied until lunch. You can freeze them for up to three months and pop them in the microwave as you finish getting ready for the day.

When the weather gets hot and sticky, the last thing you want to do is turn on the stove. Blend a few vegetables with vinegar, spices, and herbs for a refreshing gazpacho you’ll be making every week this summer.

In a rush to get dinner on the table? These veggie packets are outrageously simple and fun to make, too. Wrap beans, corn, salsa, and diced sweet potatoes in foil; cook them in the oven or on the grill; then pair with tortillas, avocados, and sour cream for a creamy and delicious meal.

If you’ve been searching for a meat-free substitute for your favorite Indian dish, look no further. This recipe keeps all the delicious spices and flavorings of a traditional chicken tikka masala but replaces the chicken with cauliflower, carrots, and peas. It’s a relatively simple dish to throw together. Just sauté the veggies in a few spices before incorporating the cream and canned tomatoes. It’ll take you about 40 minutes to cook the dish, but the prep work shouldn’t take more than five.

If there was ever a dish that screams “veggie-heavy” it’s this crunchy, cheesy, herby gratin. The vegetables meld in a way that brings out all of their natural flavors. If you have a mandoline, the prep work will be a breeze — just slice, layer, sprinkle, bake, and serve!

This dish takes all the fixings of a classic caprese salad — tomatoes, mozzarella, and basil — onto perfectly ripe avocado halves. It’s the perfect light lunch, and so easy to throw together. A drizzle of pesto and a balsamic glaze make it even more flavorful.

Replace the rice noodles typically used in pad Thai with shavings of an unripe papaya. Then, stir in an egg, coat them in sauce, and top with protein (tofu, beef, or chicken will work) for a lighter twist on the takeout favorite.