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30 Minutes or Less

Fresh Avocado Salad (ready in 5 minutes!)

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overhead image of avocado salad in a bowl with lemon on the side

This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

super close-up image of avocado salad

What You’ll Need To Make Avocado Salad

Avocados – Duh! The main ingredient, the stars of this show, are two perfectly ripe large avocados. How can you tell when an avocado is ripe? Give it a gentle squeeze, and if the skin feels firm but gives a little, then your avocado’s ripe and ready to use in this salad! However, if your avocado feels especially hard and doesn’t give at all when squeezed, then it’s not ripe and should be left at room temperature overnight to ripen.

Lemon Juice – A squeeze of fresh lemon juice gives this salad a nice touch of acidity and brightness! The lemon juice also helps to preserve the freshness of the vegetables in this dish. Though if you don’t have any lemon juice, a touch of apple cider vinegar will work too.

Fresh Herbs – Use any kind of fresh herb you’d like! I used fresh basil and OMG it was delicious. But I’ve also made this plant-based meal with fresh cilantro and fresh parsley, both of which were just as tasty.

Salt – I swear by lightly salting avocado, no matter what dish it’s in. A tiny pinch of salt brings out the rich, creamy, almost buttery taste in avocado. And if you don’t already have some, I highly recommend investing in some flaky sea salt. For this salad recipe, wait until the very end to add the salt. Salt, while enhancing flavor, will also turn the avocado brown. Therefore, to keep your avocado salad looking as bright and fresh as possible, salt the salad right before serving!

avocado salad in a bowl with serving utensils.

Tips and Tricks

  • If you’d like to prep this recipe ahead of time, then prep all ingredients except the avocado. Once avocado is removed from its skin and exposed to air, it’ll brown pretty quickly. This browning doesn’t mean the avocado’s gone bad, and won’t at all affect the taste, though it simply won’t look as pretty. Therefore, chop and prep all other herbs and veggies, then toss in the avocado and salt right before serving to keep it looking vibrant and fresh!
  • Enjoy this avocado salad as-is, or add in your favorite plant-based protein for a heartier meal. A can of drained beans, a cup of lentils, or some crispy cubed tofu would all go perfectly in this salad! Though if not vegan, feel free to serve this salad as a side dish to roast chicken, pan-seared salmon, or really any main course.
  • Store leftover avocado salad in an airtight container. Though before securing the lid, press a piece of plastic wrap over the veggies so that it comes into contact with the top of the salad. This’ll help prevent the avocado from turning brown, and lock in freshness for up to three days!
overhead image of avocado salad in a bowl with lemon on the side

This Avocado Salad Is…

Fresh Avocado Salad (ready in 5 minutes!)

0 from 0 votes
Recipe by Samantha Course: SaladsDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

Ingredients

  • 2 large avocados, diced

  • 1 cup grape tomatoes, halved

  • 1/2 red onion, thinly sliced

  • 1/2 English cucumber, sliced

  • 2 tablespoons lemon juice

  • 1 tablespoon olive oil

  • 1/4 cup fresh chopped herbs, such as cilantro, parsley, and/or basil

  • big pinch of salt

  • fresh cracked black pepper, to taste

Directions

  • Add all ingredients except salt and black pepper to a large bowl and toss to combine.
  • Just before serving, sprinkle in salt and black pepper, then eat immediately.

Recipe Video

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30 Minutes or Less

Extra “Cheesy” Vegan Spinach Artichoke Dip

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close-up image of vegan spinach artichoke dip with chips

Perfectly creamy and extra “cheesy” vegan spinach and artichoke dip! Perfect for entertaining, bring this easy vegan recipe to your next party or potluck. A handful of simple ingredients, a blender, a baking dish, and 30 minutes is all you’ll need!

Overhead image of vegan spinach artichoke dip in a skillet with chips on the side.

What You’ll Need To Make This Vegan Spinach Artichoke Dip

Cashews – Raw and unsalted cashews are the base of this hearty plant-based dip. You’ll start by soaking them in boiling for water for about 10 minutes, this’ll soften them and help them blend. I love using cashews in this recipe for not only their buttery flavor, but for how nutritionally dense they are! This vegan spinach artichoke dip is so much healthier than the classic kind, and higher in protein.

Nutritional Yeast – I know what you’re thinking …nutritional what? Just hear me out. Nutritional yeast is a totally natural, plant-based ingredient with a nutty, “cheesy” flavor. I use and love this Bragg’s Nutritional Yeast for all of my savory vegan recipes. It’s surprisingly versatile and tastes delicious sprinkled over popcorn, pasta, potatoes, and in this recipe. Though if you’re not vegan and/or have no interest in getting yourself some nutritional yeast (you’re missing out), you can easily replace the two tablespoons of nutritional yeast with two tablespoons of powdered parmesan cheese.

Lemon Juice – A touch of lemon juice mimics the tanginess found in most dairy products. And because this vegan spinach artichoke dip is completely dairy-free, the lemon juice is necessary. Though if you don’t have any fresh lemon juice on-hand, you can use a tablespoon of apple cider vinegar or white wine vinegar instead.

Artichoke Hearts – Arguably the best part, one whole can of drained artichoke hearts give this side dish its signature hearty texture. They key here is using a can of artichokes packed in water, not oil!

A tortilla chip being dipped into vegan spinach artichoke dip.

Tips and Tricks

  • This vegan spinach artichoke dip tastes best straight out of the oven! When making for guests, I recommend blending and prepping this dish ahead of time, then popping it in the oven right before your guests arrive. This’ll guarantee the dip is bubbling hot, and tastes its best for friends and family.
  • Store any leftovers in an airtight container in the fridge for up to one week. To reheat, you can either microwave on high for 45 seconds, or bake at 425° Fahrenheit for 5-10 minutes.
  • Serve this plant-based dip however you’d like! I enjoyed mine with a side of crispy corn tortilla chips. Though you can even serve it with a side of fresh veggies for a super healthy, vegan snack.

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: For a nut-free version of this recipe, use raw and unsalted sunflower seeds in place of the cashews!

Add Cheese: If not vegan or dairy-free, go ahead and top this spinach artichoke dip off with some shredded parmesan and/or mozzarella right before baking.

Vegan Spinach Artichoke Dip

0 from 0 votes
Recipe by Samantha Course: SidesDifficulty: Easy
Servings

10

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Perfectly creamy and extra “cheesy” vegan spinach and artichoke dip! Perfect for entertaining, bring this easy vegan recipe to your next party or potluck. A handful of simple ingredients, a blender, a baking dish, and 30 minutes is all you’ll need!

Ingredients

  • 1 1/2 cups raw cashews, unsalted

  • 1 1/2 cups unsweetened non-dairy milk, I used almond milk

  • 2 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon salt

  • 1 (14-ounce) can artichoke hearts, drained

  • 4 cups fresh spinach, or 2 cups frozen spinach

Directions

  • Preheat oven to 425° Fahrenheit.
  • Soak cashews in a heat-safe bowl with boiling water for 5-10 minutes, then drain.
  • Add soaked and drained cashews to blender along with the non-dairy milk, nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend until super smooth and no lumps remains.
  • Add drained artichoke hearts and fresh or frozen spinach to blender and pulse 2-3 times to finely chop the veggies.
  • Transfer to an oven-safe dish or skillet and bake for 20 minutes, or until lightly golden brown and bubbly.

Recipe Video

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Breakfast

Double Chocolate Chia Pudding

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two cups chocolate chia pudding

Ultra decadent, yet healthy double chocolate chia pudding! Whip together this easy breakfast or snack in no time at all. Top this rich and extra chocolatey treat off with fresh berries, whipped cream, or what the heck – even more chocolate!

chocolate chia pudding in cups with whipped cream and chopped chocolate on top

What You’ll Need To Make This Double Chocolate Chia Pudding

  • Non-Dairy Milk – Use any non-dairy milk you’d like! I used the Elmhurst Almond Milk since it’s what I had on-hand, and I love their simple ingredients (literally just almonds and water). Though whichever non-dairy milk you use, make sure it’s completely unsweetened. The maple syrup in this plant-based recipe yields all the sweetness we need.

  • Maple Syrup – This unrefined sweetener is slightly lower on the glycemic index than white sugar, meaning it’s less likely to cause that awful sugar spike, then crash. I absolutely love maple syrup, and use it whenever possible! It’s super versatile, perfectly sweet, and has this caramel-y flavor that is to-die-for. However, if you don’t have maple syrup, you can use honey or date syrup in its place.

  • Cocoa Powder – Unsweetened cocoa powder, that is! While most cocoa powders are unsweetened, there are a select few on grocery store shelves that have sugar in them. So learn from my mistakes here, and don’t accidentally throw the sweetened kind into your cart. Ghirardelli and Hershey both make very good unsweetened cocoa powders. And if you want to make this vegan recipe even healthier, then use cacao powder instead. Cacao is less processed than cocoa, and is chock-full of vitamins and minerals.

  • Chia Seeds – These tiny black seeds are the star of our double chocolate chia pudding recipe! Chia seeds are a superfood (for reasons I’ll get into in the next section), are gluten-free, and can be found at most grocery stores. Though if you can’t find chia seeds at your local grocery store, try a health store or vitamin shop instead. Also, Amazon sells pounds of them!
spoon scooping chocolate chia pudding out of a cup

Are Chia Seeds Healthy?

Yes, chia seeds are super duper healthy! They’re loaded with all sorts of nutrients, such as:

  • Iron – increases energy and focus.
  • Manganese – essential for bone health and development.
  • Phosphorus – repairs damaged muscle and bones.
  • Selenium – protects against cell damage and infection.
  • Magnesium – boosts heart health and helps regulate blood pressure.
  • Calcium – vital to building and maintaining strong bones.

They’re also a great source of plant-based protein, fiber, and healthy fats!

Toppings/Add-Ins

  • Protein Powder
  • Chocolate Chips
  • Fresh Berries
  • Sliced Banana
  • Peanut Butter
  • Hemp Seeds
  • Chopped Nuts
  • Granola

Double Chocolate Chia Pudding

5 from 1 vote
Recipe by Samantha Course: Breakfast, Snacks, DessertDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Chilling Time

4

hours

Ultra decadent, yet healthy double chocolate chia pudding! Whip together this easy breakfast or snack in no time at all. Top this rich and extra chocolatey treat off with fresh berries, whipped cream, or what the heck – even more chocolate!

Ingredients

  • 2 cups non-dairy milk

  • 1/4 cup maple syrup

  • 1/4 cup cocoa powder

  • 1 teaspoon vanilla extract

  • pinch of salt

  • 1/2 cup chia seeds

  • 1/4 cup chocolate chips or chopped chocolate

Directions

  • Whisk together the milk, maple syrup, cocoa powder, vanilla extract, and salt in a bowl.
  • Add in chia seeds and chocolate chips, stir once to combine, then cover and refrigerate for at least 4 hours and up to overnight.
  • Once thick, remove from the fridge and give chia pudding a stir before serving.

Notes

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30 Minutes or Less

Roasted Beet Hummus

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close-up image of beet hummus in a bowl.

A stunningly vibrant, simple, and healthy beet hummus recipe, made in under 5 minutes! The perfect plant-based snack, appetizer, or side dish. This roasted beet recipe will quickly become one of your favorite ways to sneak more veggies into your diet.

overhead image of roasted beet hummus in a bowl with crackers on the side

I had the BEST roasted beet hummus a few weeks ago while visiting Salt Lake City, Utah. It was perfectly smooth, tangy, and all-around delicious. We ordered it as an appetizer ahead of our meal, but I quickly (…like ate the whole bowl in under a minute) filled up on it. So as I was sitting there, belly fuller than full on the most incredible beet hummus, I took out my phone and made a note to recreate that out-of-this-world appetizer recipe as soon as I got home!

Fast forward a few days, I’m home and stocked up on everything I’ll need for this recipe. Roasted beets, cans upon cans of chickpeas, tahini, olive oil, plenty of garlic, lemons, and of course salt. I quickly began experimenting and I can’t lie, it took a few tries, but I eventually achieved that same flawless, stunningly pink beet hummus as I had in SLC!

What You’ll Need

Roasted Beets – Use as many or as few roasted beets in this recipe as you’d like! I bought pre-roasted beets to save myself a bit of time, but you can definitely roast the beets yourself instead. For instructions on how to cook beets, check out this post I wrote for 40 Aprons.

Chickpeas – Chickpeas are the base to every single hummus recipe out there! They’re high in protein, and blend up super smooth, creamy, and delicious. You can of course cook your own chickpeas for this recipe, but I almost always opt for the pre-cooked canned chickpeas in my recipes. They’re easier, just as good, and will save you a bunch of time. Regardless of what kind of chickpeas you’re using for this recipe (canned or homemade), be sure to drain and rinse them well ahead of placing them in a food processor or blender.

Tahini – Here’s another ingredient you’ll find in all hummus recipes. Tahini is ground sesame seeds, it has a nutty flavor with a slightly bitter finish. This nut-free spread is delicious on its own, slathered on toast, and of course, in this easy beet hummus recipe.

roasted beet hummus being scooped out of a bowl with a cracker

Top Tips

  • Use either a food processor or high-speed blender to blend all ingredients together! I’ve tested both appliances for this recipe, and they honestly both work great. The food processor achieved an ever-so-slightly smoother beet hummus, but the difference was negligible.
  • Homemade hummus can be stored in an airtight container in the fridge for up to 4 days. Yes, the store-bought kind lasts longer, but doesn’t even come close in flavor and freshness to this homemade recipe!
  • Serve this easy snack or appetizer however you’d like! I went with gluten-free crackers, but pita bread, or even a sliced baguette would pair beautifully with this recipe. Also, for an even healthier option, serve your beet hummus with fresh cut veggies such as cucumber, carrots, and bell peppers!

This Roasted Beet Hummus Is…

  • Plant-Based
  • Vegan
  • Gluten-Free
  • Nut-Free
  • Super Healthy
  • & Delicious!

Roasted Beet Hummus

0 from 0 votes
Recipe by Samantha Course: Appetizers, SnacksDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

A stunningly vibrant, simple, and healthy beet hummus recipe, made in under 5 minutes! The perfect plant-based snack, appetizer, or side dish. This roasted beet recipe will quickly become one of your favorite ways to sneak more veggies into your diet.

Ingredients

  • 1-2 roasted beets

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1/3 cup tahini

  • 1/3 cup olive oil

  • 1-2 garlic cloves

  • juice and zest from 1/2 lemon

  • 1/2 teaspoon salt, plus more to taste

Directions

  • Add all ingredients to a blender or food processor and blend until completely smooth.

Recipe Video

Notes

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30 Minutes or Less

3-Ingredient Healthy Vegan Caramel Sauce

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3 ingredient vegan caramel sauce in a small jar with a spoon

This homemade vegan caramel sauce is perfectly sweet and super easy to make! It comes together in one saucepan, with just 3 ingredients, and in under 5 minutes. This vegan caramel is delicious drizzled over ice cream, apples, cake, or cookies! Try it over my no-churn vegan vanilla ice cream recipe, or even on top of my healthy apple crisp. YUM!

3 ingredient vegan caramel sauce being poured over a green apple.

What You’ll Need

Coconut Cream – Coconut cream is the thick, white cream found at the top of a can of full-fat coconut milk. It’s important to note that coconut cream can only be obtained by a can of full-fat coconut milk, not low-fat or boxed coconut milk. Native Organics also sells a great canned coconut cream, which is what I used in this recipe. Also, remember to only use the coconut cream and not any of the liquid found at the bottom of the can. To do this, open your can of full-fat coconut milk or cream, then scrape and remove the cream from the top. Fill a one-cup measurer with this coconut cream, then save the liquid for use in smoothies later on!

Maple Syrup – This natural sweetener is the only sweetener in this vegan dessert recipe! Our vegan caramel is so much healthier than your standard caramel because it contains only natural ingredients, and has a lot less sugar. However, healthier doesn’t mean any less delicious. Maple syrup gives this sauce an irresistibly rich flavor.

Peanut Butter – Peanut butter is the finishing touch to this recipe, adding the perfect texture and flavor. Though if you’re not a fan of peanut butter, you can use almond butter, cashew butter, pecan butter, or sunflower seed butter in its place!

vegan caramel sauce being whisked in a saucepan

This Vegan Caramel Is….

  • Healthy
  • Plant-Based
  • Gluten-Free
  • Refined Sugar-Free
  • Paleo
  • & Delicious!

Adjust This Recipe to Your Dietary Needs

Make it Nut-Free: Replace the peanut butter in this recipe with 1/4 cup of sunflower seed butter!

Make it Paleo: Use almond butter instead of peanut butter for a delicious paleo caramel recipe.

3 ingredient vegan caramel sauce in a small jar with a spoon
5 from 1 vote

3-Ingredient Vegan Caramel Sauce

This homemade vegan caramel sauce is perfectly sweet and super easy to make! It comes together in one saucepan, with just 3 ingredients, and in under 5 minutes. This vegan caramel is delicious drizzled over ice cream, apples, cake, or cookies!
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 8 servings

Ingredients

  • 1 cup coconut cream, see Notes
  • 1/2 cup maple syrup
  • 1/4 cup almond butter or peanut butter

Instructions

  • Add coconut cream and maple syrup to a small saucepan over medium-high heat. Stir constantly until bubbling, then reduce to low heat and continue stirring for 3 minutes.
  • Remove pan from heat and stir in almond or peanut butter. Let cool, it’ll continue to thicken as it cools.

Notes

  • Coconut Cream: Coconut cream is the thick, white creamy part at the top of a can of full-fat coconut milk. You can only obtain coconut cream from either a can of full-fat coconut milk, or a can of coconut cream.
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