Spring is nature’s reset button, and your plate can be part of the refresh! As farmers’ markets start bursting with crisp greens, bright herbs, and colorful produce, it’s the perfect time to lean into foods that nourish and protect your body. From antioxidant-rich berries to fiber-packed vegetables and heart-healthy grains, spring ingredients bring powerful cancer-preventive nutrients along with fresh, vibrant flavor. In our 26 Recipes of Spring 2026 roundup, we’re celebrating the season with light, delicious recipes that make it easy and tasty to eat well and support long-term health.

26 Recipes for Spring 2026

• Mixed Berry Crisp by Cancer Support Ohio
• Roasted Veggie Farro Bowl
• Tofu Noodle Stir-Fry with Spring Vegetables by Minimalist Baker
• Wild Rice Protein Bowl
• Pea Salad with Feta and Mint by the Mediterranean Dish
• Roasted Beets & Broccoli
• Vegan Pumpkin Seed Pesto by The Conscious Eater
• Asparagus Risotto
• Lemon Parmesan Sesame Salad by Half-Baked Harvest
• One Pot Pasta Primavera
• Spicy Tempeh Mushroom Tacos
• Roasted Beet Protein Bowl
• Mediterranean Chickpea Salad by Rainbow Plant Life

• Dill Pickle Dip by The First Mess
• Cilantro Lemon Quinoa Salad by The Conscious Eater
• Kale Caesar Salad by Nora Cooks
• Vegan Rainbow Veggie Pizza by Sharon Palmer
• Rutabaga and Spinach Curry
• Tomato Tea Sandwiches by Southern Living
• Strawberry Chia Seed Pudding
• Roasted Oyster Mushroom & Veggie Plate
• Blackened Chicken Avocado Berry Salad by Unbound Wellness
• Energizing Broccoli Dal by Oh She Glows
• Southwest Quinoa Salad
• Sesame Noodles
• Bright Spring Salad by Love and Lemons
• Healthy Cod Fish Tacos by Skinnytaste

Nutrition Information

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Curried Sweet Potato Stew with chickpeas, onions, carrots, and garlic. A simple recipe that is easy to make and is perfect to enjoy in the cold weather months. Rich in nutrients, this recipe can also be paired with chicken or tofu for more protein.

Ingredients

Serves: 4-5

Curried Sweet Potato Stew

• 2 large sweet potatoes, peeled and diced
• 2 large carrots, peeled & diced
• 1 cup chickpeas, drained & rinsed
• 1 cup red lentils
• 1/2 yellow onion, diced
• 3 garlic cloves, minced
• 1 lime, juiced
• 1/2 tsp ground ginger
• 1 Tbs curry powder
• 1 Tbs curry paste
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper
• 1 Tbs olive oil
• 2 cups vegetable broth or coconut milk

Directions

1. In a large skillet or pot, set heat to medium high and add the oil once hot. Begin sautéing your onions, about 5-7 minutes until translucent. Then, add the garlic and stir for 2 more minutes. Add the carrots and sweet potato. Continue to cook together for another 5-7 minutes.
2. Then, add the lime juice, seasonings and curry paste. Stir together for 1 minute before adding the vegetable broth. Bring the mixture to a simmer and simmer for 20-30 minutes, until the sweet potatoes are softened. Then use an immersion blender or potato masher to mash the potatoes or partially blend the vegetables together. You may add more vegetable broth if you’d like a thinner stew if desired.
3. Add in the chickpeas, return to the heat on low for another 10 minutes. Taste and adjust seasonings as desired.
4. Serve with rice, naan, or toasted bread and top with non-dairy cream, chili oil, and cilantro if desired.