Five Healthy and Delicious Veggie Recipes

1. Sweet Potato Quinoa Cakes
sweet potato quinoa cakes.JPG
Prep time
15 mins
Cook time
45 mins
Total time
1 hour
This is a copycat recipe created with the HSH Quinoa Sweet Potato Cakes served in the prepared foods section at my local Whole Foods. I like these quinoa cakes served hot, at room temperature, or even leftover and cold straight out of the fridge. Make them into burger size patties or make smaller cakes and serve them as appetizers! This recipe makes a lot (2.5 lbs of quinoa cake “dough”) but the baked patties do freeze well!
Author: Eating Bird Food
Recipe type: Entree
  • 1 lb. sweet potatoes (2 medium sized), peeled and cut into 1 inch chunks
  • 1 cup quinoa, rinsed and cooked according to package directions
  • 1 cup lundburg wild rice blend, cooked according to package directions
  • ½ cup green onions, sliced
  • ½ cup dried cranberries, chopped
  • 1 tablespoon dried sage
  • ½ tablespoon sea salt
  • ½ teaspoon black pepper
  1. Preheat oven to 350°.
  2. Steam sweet potato chunks for 20-25 minutes. Then puree sweet potatoes in stand mixer. You could also use a food processor or blender.
  3. Combine mashed sweet potatoes, cooked quinoa, cooked rice, green onions, cranberries, sage, salt and pepper.
  4. Form and flatten portions of the “dough” into patties.
  5. Lay the patties onto parchment paper that has been sprayed with cooking spray (or stoneware) and bake for 15-20 minutes until they’re lightly brown and crisp on the outside.
  6. Serve warm, at room temperature, or straight from the fridge.


2. Vegan Lentil Walnut Loaf

makes 1 loaf to serve 6 people


1 cup green lentils

3 cups vegetable stock or broth

1 large yellow onion

1 large carrot

1 stalk celery

2 tbsp olive oil

2 tsp minced garlic

1 cup breadcrumbs

3/4 cup chopped walnuts

3 tbsp ground flax mixed with 1/2 cup water OR 1 egg white

1 tsp oregano

1 tsp sea salt

1/2 tsp ground black pepper

for topping—

2 tbsp ketchup

1 tbsp pure maple syrup

1 tbsp balsamic vinegar


Preheat your oven to 350 degrees.

In a small bowl, combine the ground flax and 1/2 cup water. Set aside.

Simmer together the lentils, broth and a pinch of salt for about 25 minutes or until the lentils are tender and have absorbed all the broth.

Meanwhile, prepare your veggies. Chop the onion, grate the carrot and dice the celery. Saute the onion and celery in the olive oil over medium high heat for six minutes, or until

tender, not caramelized. Add the garlic and carrot and cook for about another four minutes.

Toast the walnuts in the oven for six to seven minutes. Add them to the onion/carrot/garlic mixture on the stove and stir well.

Add the oregano, salt and pepper as well and then take the mixture off the stove and transfer to a large bowl.

Add the breadcrumbs, flax/water (or egg white) and cooked lentils and toss well. Press mixture into a greased loaf pan and set aside while you make the topping.

In another small bowl combine the ketchup, maple syrup and vinegar. Spread on top of loaf. Bake for 40 minutes and then out on a plate.

Leftovers make great sandwich stuffers!


3. Butternut Squash Soup

Butternut Squash Soup Recipe 300x257

A creamy and rich butternut squash soup with savory hints of nutmeg and garlic!
Author: Wellness Mama
Recipe type: Soup
Cuisine: American
Serves: 8
  • 1 medium butternut squash
  • 1 cup coconut milk
  • 1 cup (plus more to thin) homemade chicken broth or stock
  • 1 sweet onion
  • 2 tablespoons of butter or coconut oil
  • salt and pepper to taste
  • ½ tsp nutmeg (or to taste)
  • ½ tsp garlic (or to taste)
  • sprinkle of thyme (optional)
  1. Cut top and bottom off of butternut squash and use knife to carefully cut remaining skin off.
  2. Cut in half and scoop out seeds (they are great roasted!)
  3. Chop squash into small cubes and dice onion.
  4. In a large stock pot, melt the butter and add diced onion.
  5. Saute 3 minutes until starting to soften and add squash.
  6. Saute an additional 5 minutes until squash starts to brown.
  7. Add coconut milk, stock, and spices and bring to simmer.
  8. Simmer about 20 minutes until soft.
  9. Use a blender or hand blender to puree until smooth.
  10. Serve warm or make ahead to reheat for a fast meal addition.


4. Vegetarian Chili


  • 2 cans cannellini beans
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 medium yellow onion
  • 3 cloves of garlic
  • 1 can tomatoes with juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp of salt and black pepper
  • 3 carrots
  • 2 tbsp chia seeds to thicken the chili
  • Veggie stock or broth (the more you add, the thinner the chili will be)
  • Top with cilantro and/or sliced avocado


  1. Saute the onions, garlic and peppers till the onions are translucent
  2. Add the rest of the ingredients (chopped) and let cook for 5 minutes on medium
  3. Allow to simmer for 30-40 minutes on low to medium heat

Source: Own creation

5. Vitality Superfood Salad


10 mins
10 mins
Serves: 4
  • 4 cups kale, chopped
  • ½ bell pepper, chopped
  • ½ cup chopped cucumber
  • ½ cup sliced radish
  • ½ cup fresh blueberries
  • ½ avocado, pitted and diced
  • ¼ cup slivered almonds
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 green onion, diced
  • Edamame is optional for protein
  • Dressing:
  • juice from ½ lime
  • 3 tablespoons olive oil
  • ½ teaspoon honey (or 1 tsp coconut palm sugar for vegan)
  • 2 tsp chia seeds
  • ¼ tsp salt
  • ¼ tsp pepper
  1. Add all of the salad ingredients to a bowl.
  2. Whisk the dressing ingredients in a small bowl until well combined and set aside for a few minutes to thicken.
  3. Stir dressing once more and pour over salad ingredients. Toss well to combine.
  4. Enjoy!



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