She Strengthens

Crushing the Whole30: 11 Vegetarian Recipes to Savor

The Whole30 Challenge: No Meat, No Problem

Embarking on a month of clean eating can be daunting, especially when you’re a vegetarian. Cutting out grains, dairy, and legumes may seem like a recipe for disaster, but fear not! With a little creativity, you can create flavorful, filling, and nutritious meals that will keep you going throughout the month.

Falafel, Reimagined

Ditching chickpeas doesn’t mean saying goodbye to falafel. Our Whole30 Blender Cauliflower Falafel Tahini Bowl is a game-changer. By substituting cauliflower for chickpeas, you can enjoy a Mediterranean-inspired meal that’s bursting with flavor. Top with tahini and serve over warm greens for a satisfying dinner.

Soups On!

Our Thai Sweet Potato Carrot Soup is a comforting and creamy delight. Blend sweet potatoes, carrots, and garlic, then top with cilantro, lime, and crispy almond slivers for added texture and flavor. Need a thicker consistency? Simply blend half the veggies and fold in the rest for a hearty soup.

Pasta, Reborn

Craving carbs? Our Caramelized Onion Spaghetti Squash dish is the answer. Combine oven-baked spaghetti squash noodles with sweet onions and rosemary for a pasta fix without the guilt.

Breakfast for Dinner, Anyone?

The Whole30 doesn’t mean sacrificing breakfast for dinner. Our One-Skillet Sweet Potato and Kale Home Fries with Eggs is a four-ingredient wonder that’s ready in no time. Sweet potato hash browns, kale, and eggs will hit the spot when you’re craving diner food for dinner.

Roasted to Perfection

On a chilly winter night, nothing beats a warm, roasted vegetable salad. Our Roasted Vegetable Salad with Lemon Tahini features oven-roasted cauliflower, broccoli, and red pepper, tossed in tahini and Italian herbs. For a summer twist, grill the veggies and serve on skewers or in a bowl.

Baked Potatoes, Elevated

Baked potatoes don’t have to be boring. Our Spinach and Artichoke Twice-Baked Potatoes are filled with spinach, artichoke hearts, coconut cream, and garlic. Go ahead, get starchy!

Fried Rice, Whole30 Style

Our Cauliflower Fried Rice is a go-to dinner for the brave Whole30ing vegetarian. Filling, colorful, and packed with nutrients, this dish is a winner. Make an extra batch and save it for tomorrow’s lunch.

A Salad Like No Other

Our Fig, Butternut Squash, and Marinated Kale Salad is a masterpiece. Pan-seared figs, caramelized to perfection, combine with lemony kale, baked butternut squash, and a warm balsamic glaze for a salad that’s truly unforgettable.

Sweet Potato Cakes, Anyone?

Our Sweet Potato Cakes with Spicy Coconut Tomato Sauce are a veggie patty dream come true. Savory and well-seasoned, these cakes will satisfy your beef and veggie burger cravings in one fell swoop. Serve them in a hot coconut tomato sauce for maximum flavor and richness.

Dal, Reimagined

Our Paleo Cauliflower and Pumpkin “Dal” is a flavorful and nutritious twist on the classic legume-based dish. Bursting with flavor, this pumpkin-based dal can be served hot for dinner or cold for lunch. Top with coconut cream and coriander leaves for added flair.

Taco Night, Whole30 Style

Taco night doesn’t have to disappear just because the tortilla does. Our Harissa Portobello Mushroom Tacos feature savory portobello mushrooms, creamy homemade guac, and spicy harissa, all wrapped up in a crisp lettuce wrap.