15 Quick Whole 30 Meals Using Seasonal Vegetables

Zucchini Noodles with Pesto and Cherry Tomatoes

This light and refreshing dish is packed with flavor and makes the perfect quick meal for any night of the week.

Ingredients:

• 2 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1/4 cup pesto
• 2 tablespoons olive oil
• Salt and pepper, to taste

Cooking method:

1. Spiralize the zucchinis into noodles.
2. Heat olive oil in a pan and sauté cherry tomatoes until slightly softened.
3. Add zucchini noodles to the pan and cook for 2-3 minutes.
4. Stir in the pesto, season with salt and pepper, and serve immediately.

Spaghetti Squash with Garlic and Kale

This hearty meal combines the rich flavors of garlic and kale with the unique texture of spaghetti squash.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cups kale, chopped
• Salt and pepper, to taste

Cooking method:

1. Preheat the oven to 400°F (200°C). Halve the squash and remove seeds.
2. Drizzle with olive oil, season with salt and pepper, and roast for 40 minutes.
3. Use a fork to pull the squash into strands and set aside.
4. Sauté garlic in olive oil, add kale, and cook until wilted.
5. Toss the spaghetti squash with the garlic and kale mixture before serving.

Cauliflower Rice Stir-Fry

A quick and healthy stir-fry that’s filled with colorful vegetables and fresh flavors.

Ingredients:

• 1 small head of cauliflower
• 1 tablespoon sesame oil
• 1 red bell pepper, chopped
• 1 cup snap peas
• 3 green onions, sliced
• 2 tablespoons soy sauce

Cooking method:

1. Pulse cauliflower florets in a food processor to make rice-sized pieces.
2. Heat sesame oil in a pan, add bell pepper and snap peas, and cook for 3-4 minutes.
3. Add cauliflower rice and soy sauce, stirring until combined and heated through.
4. Sprinkle with green onions and serve hot.

Roasted Butternut Squash Soup

A creamy, comforting soup that's perfect for chilly evenings.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon cinnamon

Cooking method:

1. Preheat oven to 400°F (200°C). Toss squash and onion with olive oil and roast for 30 minutes.
2. Transfer vegetables to a pot, add broth and cinnamon, and bring to a boil.
3. Simmer for 15 minutes, then blend until smooth.
4. Adjust seasoning and serve warm.

Brussels Sprouts and Bacon Hash

This savory hash pairs crispy Brussels sprouts with smoky bacon for an irresistible dish.

Ingredients:

• 4 cups Brussels sprouts, halved
• 4 slices bacon, chopped
• 1 onion, diced
• Salt and pepper, to taste

Cooking method:

1. Cook bacon in a pan until crispy, then remove and set aside.
2. Sauté onion in the bacon fat until translucent.
3. Add Brussels sprouts, cooking until browned and tender.
4. Stir in bacon pieces, season to taste, and serve hot.

Sweet Potato and Spinach Frittata

An easy and nutritious frittata that's great for any meal.

Ingredients:

• 1 large sweet potato, peeled and diced
• 2 cups spinach leaves
• 8 eggs
• 1/4 cup milk
• Salt and pepper, to taste

Cooking method:

1. Preheat oven to 375°F (190°C). Cook sweet potato in a skillet until tender.
2. Add spinach and cook until wilted.
3. In a bowl, whisk eggs, milk, salt, and pepper, then pour over vegetables.
4. Bake for 20-25 minutes until set and golden.

Carrot and Ginger Soup

A vibrant and warming soup with a hint of spice from fresh ginger.

Ingredients:

• 6 large carrots, chopped
• 1 tablespoon ginger, minced
• 3 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste

Cooking method:

1. Sauté carrots and ginger in olive oil for 5 minutes.
2. Add broth, bring to a boil, then simmer for 20 minutes.
3. Blend until smooth, adjust seasoning, and serve warm.

Cabbage and Apple Slaw

A crunchy, tangy slaw that's perfect as a side or on its own.

Ingredients:

• 1 small cabbage, shredded
• 2 apples, julienned
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• Salt and pepper, to taste

Cooking method:

1. In a large bowl, combine cabbage and apples.
2. In a separate bowl, whisk together vinegar, honey, salt, and pepper.
3. Pour dressing over slaw, toss to combine, and let sit for 10 minutes before serving.

Eggplant and Tomato Casserole

A deliciously layered dish that captures the essence of summer produce.

Ingredients:

• 1 large eggplant, sliced
• 3 tomatoes, sliced
• 1/2 cup mozzarella cheese, shredded
• 2 tablespoons olive oil
• Salt and pepper, to taste

Cooking method:

1. Preheat oven to 375°F (190°C). Arrange eggplant and tomato slices in a baking dish.
2. Drizzle with olive oil, season with salt and pepper, and top with cheese.
3. Bake for 30 minutes until eggplant is tender and cheese is melted.

Beet and Arugula Salad

A vibrant salad with earthy beets and peppery arugula finished with a tangy dressing.

Ingredients:

• 4 medium beets, roasted and sliced
• 4 cups arugula
• 1/4 cup feta cheese, crumbled
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil

Cooking method:

1. In a large bowl, combine beets, arugula, and feta.
2. Whisk together balsamic vinegar and olive oil.
3. Drizzle dressing over the salad, toss gently, and serve immediately.