By Lisa Esile, MS,
Cooking for one or two people? We’ve got you covered! While leftovers can be a lifesaver, we know there are times when you just want a perfectly portioned meal, without days of repeat dishes or an overflowing freezer. That’s why we’ve put together this tasty collection of recipes designed with smaller servings in mind. From quick smoothies and cozy oats to hearty grain bowls, crave-worthy pizza, soul-warming soups, delicious desserts, and more, these recipes are big on flavor and satisfaction. Whether you're flying solo or sharing with a partner or friend, these recipes make plant-based eating easy, fresh, and waste-free.
15-Minute Veggie Tostada
You can whip up these single-serve tostadas in just 15 minutes. Top lightly toasted whole grain tortillas with a smear of hummus, then top with leftover cooked veggies and fresh toppings like chopped tomatoes, crisp cucumber, or creamy avocado. If you’re gluten-free, use corn tortillas instead.
Forbidden Rice Bowl with Quick-Pickled Cabbage
This eye-catching rice bowl tastes as good as it looks. Quick-pickled red cabbage adds a tangy kick, while a creamy homemade miso-ginger dressing ties it all together beautifully. You’ll love the convenience of frozen stir-fry veggies and edamame, and prepping the rice ahead of time makes it even easier!
“Wow, this is amazing! Was not expecting it to be soooo tasty.” —Sinead
“Wow, this is amazing! Was not expecting it to be soooo tasty.” —Sinead
Southwest Potato and Red Bean Bowls
This satisfying, microwave-friendly meal comes together in 20 minutes and only uses five ingredients. Tender potatoes, red kidney beans, and zesty pico de gallo are seasoned with paprika (or chili powder) and lemon juice for a satisfying meal. If you don’t have a microwave, you can steam or bake your potato instead, just be sure to do that beforehand or allow extra time.
“This was delicious! This recipe is definitely good for those days when I don't have time or energy to cook. And since I'm usually cooking for just me, it doesn't make too many leftovers— enough, but not too much! —Beryl
“This was delicious! This recipe is definitely good for those days when I don't have time or energy to cook. And since I'm usually cooking for just me, it doesn't make too many leftovers— enough, but not too much! —Beryl
Leftover Veggie Chickpea Omelette
Got leftover veggies and not sure what to do with them? This chickpea flour omelet is ready in 30 minutes and is a great way to use up what’s already in your fridge. Veggies such as mushrooms, bell peppers, broccoli, asparagus, onions, and anything else that strikes your fancy are perfect for this one. Add an eggy-tasting chickpea slurry for a savory, protein-packed meal.
“This is my favorite chickpea omelette recipe! It’s so delicious.” Lori
“This is my favorite chickpea omelette recipe! It’s so delicious.” Lori
Banana Split Oatmeal Bowls
Yes, oatmeal is perfect for breakfast, but it’s also an excellent, hearty snack throughout the day. In this recipe, warm oatmeal simmered with banana, date paste, and cinnamon creates a gooey, dreamy base for your favorite toppings. Pile on fresh fruit, toss in a few vegan chocolate chips, and dig into this dish that feels like dessert but fuels you any time of the day.
“I don’t usually like bananas with oatmeal, but this was delicious. So creamy. I added ground hemp and flaxseeds, plus chopped walnuts, strawberries, and blueberries to the end product. Yummy!” —Wendy
“I don’t usually like bananas with oatmeal, but this was delicious. So creamy. I added ground hemp and flaxseeds, plus chopped walnuts, strawberries, and blueberries to the end product. Yummy!” —Wendy
Stove-Top Vegan Macaroni and Cheese
This creamy, plant-based mac and cheese from Molly Patrick is a cinch to prepare. A velvety sauce made from potatoes, carrots, onion, garlic, cashews, and nutritional yeast delivers cheesy flavor. Feel free to throw in a few veggies such as broccoli, zucchini, or bell pepper to round out the meal. The recipe makes plenty of sauce for you to add to other dishes throughout the week.
“One of my husband’s and my favorite recipes! He likes his with a little hot sauce.” —Flo
“One of my husband’s and my favorite recipes! He likes his with a little hot sauce.” —Flo
Easy Vegan Peach Cobbler
This old-fashioned peach cobbler, perfectly sized for two, is a rare gem for solo diners, since most baked desserts make far more than needed. Sweet summer peaches shine beneath a golden oat flour topping, naturally sweetened with maple syrup and enriched with almond butter. No fresh peaches on hand? Thawed frozen ones work just as well, making this small-batch dessert a year-round favorite.
“I never tire of this recipe. Absolutely delicious! It tastes like it's full of butter and sugar, but it's not.” —Shingo
“I never tire of this recipe. Absolutely delicious! It tastes like it's full of butter and sugar, but it's not.” —Shingo
Rainbow Sweet Potato Breakfast Bowl
Sick of the same old breakfast routine? Mix things up with this veggie-forward breakfast bowl that is, as readers have noted, surprisingly delicious. Just take a steamed (or precooked and reheated) sweet potato and mash the insides, then add aromatic cinnamon and cardamom. Top with juicy seasonal fruit, crunchy pumpkin seeds, and a drizzle of maple syrup for a breakfast you’ll make again and again.
“I didn't think this would be so great, but it is absolutely wonderful. I loved it. —Linda
“I didn't think this would be so great, but it is absolutely wonderful. I loved it. —Linda
Spring Roll Bowls
Fresh, colorful, and packed with flavor, this nourishing bowl is a fun twist on the classic fresh spring roll—no wrapping required. Featuring chilled brown rice vermicelli noodles, crisp raw veggies, and protein-rich edamame, it’s all brought together with a creamy, zesty peanut sauce.
“Such an easy recipe to make and turned out scrumptious. My family greatly enjoyed it, so I will be making it again soon!” —Jo Ann
“Such an easy recipe to make and turned out scrumptious. My family greatly enjoyed it, so I will be making it again soon!” —Jo Ann
Caldo Verde
Caldo Verde, a beloved Portuguese classic, combines tender kale with potatoes cooked until they’re soft and creamy, creating a smooth, comforting base with a garlicky kick. While traditional recipes often include meat, this vegan twist adds kidney beans for a boost of plant-based protein. Warm, nourishing, and simple to make, it’s perfect for a cozy night in.
“Absolutely love this soup! Simple and so delicious. I get a craving for it every month.” —Sarah
“Absolutely love this soup! Simple and so delicious. I get a craving for it every month.” —Sarah
No-Fry Fried Rice
This colorful, flavor-packed rice dish delivers all the comfort of takeout, without the added oil. A tender mix of fresh and frozen veggies and sweet pineapple gets tossed with hearty brown jasmine rice, then finished with a ginger-infused homemade teriyaki sauce. No oil, no frying—just pure plant-powered goodness.
“Simply delicious. This is my first plant-based meal I have tried. I'm finding things that are comparable to what I usually eat. This is so good.” —Cheqousia
“Simply delicious. This is my first plant-based meal I have tried. I'm finding things that are comparable to what I usually eat. This is so good.” —Cheqousia
Pineapple Ginger Smoothie
We love the tropical flavors of this fruity smoothie, infused with zingy ginger and earthy turmeric. Oats add fiber and staying power, while frozen bananas keep it thick and frosty without needing ice. Cool and refreshing, it’s ready in 10 minutes.
“Wow! This is heaven. Creamy like eggnog and refreshing like a margarita, but so much healthier than either!” —Renee
“Wow! This is heaven. Creamy like eggnog and refreshing like a margarita, but so much healthier than either!” —Renee
Garlic Hash Browns with Kale
Simple, savory, and full of texture, these crispy hash browns feature shredded Yukon gold potatoes oven-baked with garlic until golden and crisp. To finish, top with tender sautéed kale for a nourishing, no-fuss side or light main. With just a handful of ingredients, this wholesome, plant-based recipe is easy to love.
“These are easy to make and delicious!” —Jen
“These are easy to make and delicious!” —Jen
Carrot Cake Overnight Oats
These carrot cake–inspired overnight oats transform dessert flavors into a hearty breakfast. Sweet grated carrots, creamy almond milk, and warm spices like cinnamon and nutmeg create a comforting base. Then, you add your favorite toppings. Hemp seeds, chopped pecans, almond butter, and/or raisins are just some of the options we recommend!
“This is a terrific recipe. I love it for an afternoon snack with a drizzle of Vermont (guess where I’m from :)) maple syrup.” —Mindy
“This is a terrific recipe. I love it for an afternoon snack with a drizzle of Vermont (guess where I’m from :)) maple syrup.” —Mindy
15-Minute Quinoa Slaw Bowl
Need a quick, wholesome meal? This easy quinoa bowl comes together in minutes, while delivering big on flavor and nutrition. Hearty chickpeas, crisp cabbage, sweet peas, and juicy tomatoes are tossed with cooked quinoa and a splash of lemon juice. While the instructions call for a microwave, you could also make this in a pot. Note: This recipe calls for cooked quinoa, so if you don’t have that ready, allow extra time.
“Delicious! Just made this for lunch. Prepped the quinoa beforehand so it came together quickly when it was time for lunch.” —Mwill
“Delicious! Just made this for lunch. Prepped the quinoa beforehand so it came together quickly when it was time for lunch.” —Mwill
Red Rice and Edamame Bowl with Spring Veggies
This stunning red rice and edamame dish bursts with fresh veggies and bright spring flavors. Crisp asparagus, sweet carrots, and peppery radishes join chewy whole grain rice and protein-packed edamame, all tossed in a zesty orange-miso dressing.
2-Ingredient Chocolate Banana Ice Cream
Craving something sweet and creamy without the guilt? All you need are frozen bananas and cocoa powder to make this rich, velvety treat. There’s no dairy, no added sugar—just pure, plant-based indulgence you can blend up in minutes. Making it for one? Halve the recipe. You can freeze leftovers, but they’ll harden, so it’s best to make this fresh.
Cherry and Acai Smoothie Bowls
Who needs a smoothie bar when you can whip up this antioxidant-packed acai bowl at home? With cauliflower for extra fiber and a fruity blend of banana, cherries, and acai, it’s cool, creamy, and naturally sweet. Top it your way—think bananas, cherries, hemp seeds, cacao nibs, or whatever fun extras you have on hand!
Orzo Pasta Bowl with Kidney Beans and Sauteed Veggies
For a comforting meal that’s full of flavor, try this 30-minute pasta bowl, which combines quick-cooking orzo with hearty kidney beans, fresh spinach, and perfectly sautéed veggies, all tossed in a creamy cashew sauce. Delish!
“This was really good. Not too difficult to put together. Lots of flavor, and I feel good after eating it. Will definitely use this recipe on a regular basis…” —Jeni
“This was really good. Not too difficult to put together. Lots of flavor, and I feel good after eating it. Will definitely use this recipe on a regular basis…” —Jeni
Grilled Street Corn Pizza
Grilling isn’t just for parties—it’s also a great way to keep the kitchen cool and enjoy cooking outside on a warm evening, even if you’re cooking for one or two. This summery grilled pizza layers smoky, charred corn with creamy white bean sauce, fresh veggies, and a zesty kick of lime—all on a crispy, golden crust. One pizza serves two people.
“Every Friday, as a family tradition, we make pizza at home. I chose this recipe for this week, and let me tell you—delectable.” —Karla
“Every Friday, as a family tradition, we make pizza at home. I chose this recipe for this week, and let me tell you—delectable.” —Karla
Shawarma Sweet Potato-Quinoa Bowl
Ready in just 30 minutes, this single-serve sweet potato–quinoa bowl is packed with bold, Middle Eastern-inspired flavors. Instructions include how to make your own salt-free shawarma seasoning, which you then sprinkle on the sweet potato before roasting. To serve, combine smoky roasted sweet potatoes with warm quinoa, crisp cucumber, juicy tomatoes, and creamy dill- and lemon-infused hummus.
“This is pretty yummy.” —Sereta
“This is pretty yummy.” —Sereta
Super Green Goddess Bulgur Bowl
Power up your day with this verdant grain bowl. Fiber-rich bulgur pairs with creamy potatoes, nutty chickpeas, and a medley of greens such as cucumber, crunchy cabbage, and tender zucchini. Drizzle with an herb-packed dressing for a fresh, energizing meal that’s perfect for lunch, dinner, or anytime you’re craving something nourishing and filling.
Giuseppe Federici’s Pasta Con i Broccoli (Pasta with Broccoli)
Simple and satisfying, this 20-minute broccoli pasta from Giuseppe Federici serves two and delivers cozy Italian flavor with minimal fuss. Garlic, leek, and green onions create a fragrant base while tender broccoli adds bulk and color. Serve with cashew parmesan and breadcrumbs.
Apple Overnight Oats
Wake up to a tasty breakfast with these ginger- and orange-infused overnight oats. Rolled oats soak up creamy plant milk overnight, while sweet apples, dates, and a touch of maple syrup add natural sweetness. Toasted walnuts bring a nutty richness, but feel free to leave them out or use another nut. No cooking required—just mix, chill, and enjoy in the morning.
“I eat this often and I love it! It's great for breakfast or lunch.” —Roberta
“I eat this often and I love it! It's great for breakfast or lunch.” —Roberta
Spring Onion and Asparagus Tarts with Black Bean Crust
Sick of the same old pizza? A black bean crust gives these savory tarts a protein-packed, gluten-free base, while tender asparagus and sweet spring onions add brightness and crunch, and a lemony tofu cream holds things together. Perfect for brunch or lunch, they’re as easy to make as they are to enjoy.
Rainbow Veggie Barley Bowl
This lively single-serve barley bowl is perfect for farmers’ market season. Pan-roasted corn, butter beans, chewy barley, and tender fingerling potatoes create a mouthwatering base, while cherry tomatoes, red onion, dill pickles, and fresh parsley add zing. A quick drizzle of Dijon mustard mixed with barbecue sauce ties it all together.
Berry-Banana Smoothie Bowls
Bright, creamy, and naturally sweet, these fruity smoothie bowls are a refreshing way to start your day or an excellent afternoon pick-me-up. Blueberries and bananas are blended with spinach for a green boost, creating a thick, spoonable base, while toppings like fresh berries, banana slices, and crunchy seeds add texture and extra flavor. Ready in 10 minutes!
“Great, tasty smoothie bowl recipe, love the purple colour from the blueberries.” —Angie
“Great, tasty smoothie bowl recipe, love the purple colour from the blueberries.” —Angie
Thai Green Curry Pizza
Bring toothsome Thai flavors to pizza night with this primo, plant-based pizza. To start, par-bake a whole grain crust. Then, top with a spicy hummus and green pea spread, seasoned with green curry paste, lime juice, and Thai chile. Pile high with fresh veggies, finish with fresh cilantro and a squeeze of lime, and get ready to dig in!
Green Split Pea Soup
Loaded with hearty split peas in an aromatic base, warming spices, and zesty lemon, this cozy soup is perfect for a work-from-home lunch or nights when you’ve got the time to have a pot simmer on the stove for half an hour. Smoked paprika and curry powder add a rich depth, and potato rounds out the flavors, adding creamy texture.
“Big fan of this recipe.” —Taylor
“Big fan of this recipe.” —Taylor
About the Author
About the Author
Lisa Esile, MS
As an author, Do Nothing meditation instructor, and wellness coach, Lisa Esile combines her love for food and nutrition with her mental health background and delights in helping people find a stress-free way to make lasting lifestyle changes. Esile has a master’s degree in human nutrition and is the co-author/illustrator of Whose Mind Is It Anyway? Get Out of Your Head and Into Your Life. Learn more at lisaesile.com.
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