Spring is here, and you know what that means—it’s time to hit California’s best farmers markets and stock up on seasonal produce. Take advantage of the colorful greens and veggies in season by making these spring vegetable recipes that pack a healthy punch. Starting with healthy dinners and soothing soups, these recipes from California bloggers are not to be missed.

The spring vegetable dishes you'll make again and again

Vegetable Appetizers

1. Keto Zucchini Pizza Bites

Zucchinis are warm-season crops that take California by storm every spring and summer. This easy recipe by Tastes Lovely incorporates the healthy veggie in a delicious way. Serve it as both a spring vegetable side dish or as an appetizer.

Ingredients

1 zucchini

3 tablespoons marinara sauce

½ cup shredded mozzarella cheese

2 tablespoons mini pepperonis (or a vegetarian topping of your choice)

Vegetable Soups

2. Roasted Cauliflower Soup

Cauliflowers are sun-loving vegetables that grow in spring and fall. Downshiftology uses the tasty crop in the best way to make this creamy spring vegetable soup we can’t get enough of. Extra easy and blender friendly—you’ll be enjoying this soup in no time.

Ingredients

1 large cauliflower head

1 white or yellow onion

3–4 cloves garlic

2 tablespoons avocado oil (or olive oil) 

1 teaspoon cumin

½ teaspoon coriander

4 cups vegetable broth

Salt and pepper to taste

Garnish

Roasted cauliflower florets

Toasted almond slices

Thyme

3. Five-Ingredient Vegan Chilli

A chili recipe that is healthy, vegan, and only calls for five ingredients? Sign us up. Save this spring vegetable recipe by Sweet Simple Vegan for days when you need a quick and satisfying weeknight dinner. While the recipe does have a few veggies in its base, you can definitely add in more for extra nutritional value.

Ingredients

1 yellow onion

1 bell pepper

4 cans fire-roasted tomatoes

3 cans tri-blend beans

2 tablespoons chili powder

Salt and pepper to taste

Oil for cooking

Topping options

Vegan cheese

Cilantro

Green onions

Vegan sour cream

Vegetable Salads

4. Green Bean Salad

The green bean salad recipe by Carlsbad Cravings is a feast for the eyes. Healthy, tasty, and colorful, this spring vegetable salad incorporates many seasonal favorites in a great way. The combination of textures with earthy and tangy tones makes this dish divine.

Ingredients

4 beets 

2 pounds fresh green beans

2 cups cherry tomatoes

¼ cup minced red onions (or shallots)

½ cup craisins

3 cups baby arugula

1 ½ cup fresh mozzarella balls

½ cup toasted pine nuts

Dressing

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon Dijon mustard

1 teaspoon honey

2 tablespoons fresh minced basil

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

5. Kale Taco Salad

Equal parts healthy and delish, What’s Gaby Cooking is the author of this spring vegetable recipe. The salad calls for kale, avocados, and a cilantro vinaigrette—we’re drooling just thinking about the combination of these spring green vegetables.

Ingredients

2 heads curly kale

1 cup cherry tomatoes

½ cup grated cheddar cheese

½ cup red onion

½ jalapeño

2 ears of corn

2 avocados

3 green onions

1 cup black beans

Cilantro leaves

Cilantro Vinaigrette

1 shallot

2 cups tightly packed cilantro leaves

1 clove garlic

½ teaspoon red pepper flakes

½ cup olive oil

2 tablespoons red wine vinegar

1 teaspoon salt

Spring vegetable entrées

6. Spring Vegetable Quiche

Nothing tastes more like spring than a spring vegetable quiche. This crispy concoction of eggy goodness from Tastemade features many California favorite ingredients. Ready to make your next spring vegetable dish?

Ingredients

2 cups flour

½ teaspoon baking powder

1 ½ teaspoon ground black pepper

1 cup butter

2 tablespoons cold water

Pinch of sugar

Quiche filling

5 eggs

½ cup half-and-half

1 cup leeks (white part only)

½ cup frozen peas

1 bunch white beech mushrooms

5 stalks asparagus

Olive oil

Salt and pepper

7. Chipotle Sweet Potato Noodles with Black Beans

Californian and Mexican cuisine have an inseparable bond that has blessed us with many iconic food creations throughout the years. This spring vegetable recipe by Detoxinista tastes like a guilty pleasure, but is actually packed with plenty of protein.

Ingredients

4 tablespoons olive oil

3 medium-sized sweet potatoes

3 cups corn kernels

1 red bell pepper

1 jalapeño

1 garlic clove

2 cans chipotle peppers in adobo

1 tablespoon honey

1 can black beans

½ cup chopped cilantro

Juice of 2 limes

¾ cup pumpkin seeds

1 teaspoon smoked paprika

1 avocado

½ cup feta or cotija cheese

Salt and pepper to taste

8. Eggplant Parmesan

Enjoy an Italian evening with this decadent eggplant parmesan recipe by Culinary Hill. The crispiness of the breaded eggplants perfectly balances the richness of the cheese and tomato sauce.

Ingredients

2 large eggplants

1 cup flour

4 large eggs

4 cups bread  crumbs

1 ½ cup grated parmesan cheese

6 tablespoons vegetable oil

2 cups shredded mozzarella cheese

10 fresh basil leaves for garnish

Salt and pepper to taste

Tomato sauce

3 cloves garlic

1 can crushed tomatoes

1 can diced tomatoes

1 teaspoon granulated sugar

½ teaspoon dried basil

½ teaspoon dried oregano

Salt and pepper to taste

9. Penne With Artichoke, Leeks, and Lentils

We don’t know about you, but we can’t say no to a good pasta recipe. Make it easy and vegan, and it’s a match made in heaven. This recipe by Forks Over Knives features spring root vegetables, delivers lots of flavors, and only takes 20 minutes to prepare.

Ingredients

1 lemon

8 ounces whole grain penne

2 cups leeks

12 ounces frozen artichoke hearts

15 ounces canned green lentils

2 tablespoons tahini

1 garlic clove

½ teaspoon cracked black pepper 

½ cup scallions

½ cup fresh parsley

Salt and pepper to taste

10. Roasted Brussels Sprouts with Sichuan Aioli

Did you know that most U.S. commercial Brussels sprouts are grown in California? This roasted spring vegetable dish by This Savory Vegan is crispy, savory, and will make brussels sprouts your favorite veggies.

Ingredients

1 pound whole brussels sprouts

1 tablespoon olive olive

¼ teaspoon white pepper

Black sesame seeds and green onions for garnish

Sichuan aioli

1 teaspoon Sichuan peppercorns

2 tablespoons soy sauce

½ teaspoon balsamic vinegar

½ teaspoon white vinegar

1 teaspoon chili powder

1 ½ sesame oil

1 garlic clove

2 teaspoons unsalted peanut butter

2 tablespoons vegan mayo

11. Quick Shredded Tofu Stir Fry

101 Cookbooks never misses out when it comes to healthy dinner recipes. This spring veggie stir fry comes together in minutes and is endlessly adaptable. Eat it on its own or use it as rice paper filling for a delicious to-go snack.

Ingredients

1 small serrano pepper

¼ teaspoon sea salt

1 tablespoon white wine vinegar

1 tablespoon honey or maple syrup, brown sugar

4 tablespoons extra virgin olive oil

1 tablespoon sour cream or creme fraiche, yogurt

2 cups pea shoots

8 ounces shredded extra-firm tofu

½ cup toasted pepitas

3 tablespoons black sesame seeds

12. Buttery Pan-seared Artichokes with Ponzu Aioli

This recipe from A Cozy Kitchen puts California’s state vegetable—the artichoke—front and center. About 99 percent of North America’s artichokes come from the Golden State, and this recipe gives these spring root vegetables the attention they deserve.

Ingredients

1 dried bay leaf

1 garlic clove

½ teaspoon salt

2 artichokes

1 tablespoon olive oil

2 tablespoons unsalted butter

Ponzu aioli

1 tablespoon ponzu sauce

1 egg yolk

¼ cup olive oil

3 tablespoons sunflower oil

13. Five-Ingredient Chicken Stuffed Bell Peppers

Peppers are incredible immunity-boosting vegetables that are a wonderful addition to any meal. I Heart Naptime uses them in the best way by stuffing them with a yummy Mexican chicken mix. Even the pickiest eater in your family won’t be able to resist this spring vegetable recipe.

Ingredients

2–3 cups cooked and shredded chicken

1 cup salsa

1 cup black beans

1 cup cooked rice

2 teaspoons taco seasoning

6 bell peppers

14. Sheet Pan Roasted Broccoli

Swap out the guilty-pleasure snacks in your pantry with this healthy alternative by Damn Delicious. This spring vegetable recipe also acts as the perfect side dish to any dinner.

Ingredients

2 head of broccoli

2 tablespoons olive oil

3 garlic cloves

½ teaspoon dried thyme

½ teaspoon dried oregano

⅓ cup grated parmesan cheese

Salt and pepper to taste

15. California Sunshine Grilled Rice Tacos

Healthy Happy Life fills her tacos with California-approved spring vegetables (and a surprise fruit). The result? A tasty yet healthy spring vegetable recipe. 

Ingredients

3 medium rice flour tortillas

1 red bell pepper

½ cup hummus

1 avocado

2 tangerines

4 cups baby spinach

2 tablespoons pumpkin seeds

3 teaspoons fresh cilantro

Salt and pepper to taste