19 Sustainable Earth Day Recipes Delicious

Earth Day is the perfect time to celebrate delicious, planet-friendly cooking! Whether you’re craving vibrant seasonal veggies, hearty plant-based meals, or cozy comfort food with a sustainable twist, we’ve rounded up 19 flavorful recipes that are as kind to the earth as they are to your taste buds. Get ready to cook up something tasty while making a difference—let’s dig in!

Roasted Vegetable Quinoa Bowl

This hearty bowl packs smoky roasted veggies, fluffy quinoa, and a bright lemon-tahini drizzle into one satisfying meal—perfect for lunch or a light dinner.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 small sweet potato, diced (1/2-inch cubes)
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1/4 tsp maple syrup

Instructions:

1. Cook quinoa: Combine quinoa and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Roast veggies: Preheat oven to 400°F. Toss sweet potato, bell pepper, and broccoli with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Spread on a baking sheet and roast for 20–25 minutes, stirring once, until tender and slightly charred.
3. Make dressing: Whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 tbsp water, and 1/4 tsp maple syrup until smooth.
4. Assemble: Divide quinoa among bowls, top with roasted veggies, and drizzle with tahini dressing.

The magic here is in the contrast—creamy quinoa and smoky veggies get a zingy lift from the tangy-sweet dressing.

Tip: For extra crunch, sprinkle with toasted pepitas or sunflower seeds.

Avocado and Chickpea Salad

This creamy, protein-packed salad comes together in minutes and delivers bright flavors with every bite—perfect for lunches or light dinners.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 2 ripe avocados, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions:

1. In a large bowl, gently toss the chickpeas, avocados, red onion, and cilantro until combined.
2. Drizzle with lime juice and olive oil, then sprinkle with salt, black pepper, and smoked paprika. Fold gently to coat, being careful not to mash the avocados.
3. Serve immediately, or chill for up to 1 hour to let flavors meld (avocados will soften slightly).

The smoky paprika and lime add a zesty kick, while the creamy avocado balances the chickpeas’ texture—no mayo required!

Tip: For extra crunch, top with toasted pepitas or crumbled feta before serving.

Sweet Potato and Black Bean Tacos

These hearty tacos are packed with smoky-sweet roasted sweet potatoes and protein-rich black beans—a satisfying meatless meal that comes together in under 30 minutes!

Ingredients:

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• 8 small corn or flour tortillas, warmed
• ¼ cup crumbled feta or cotija cheese
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp garlic powder, and ½ tsp salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add black beans and cook for 3–4 minutes, stirring occasionally, until warmed through.
3. Assemble tacos: Fill warm tortillas with roasted sweet potatoes and black beans. Top with feta, cilantro, and a squeeze of lime.

The contrast of creamy beans, crispy-edged sweet potatoes, and tangy cheese makes every bite exciting—no one will miss the meat!

Tip: For extra kick, add a drizzle of chipotle mayo or hot sauce.

Zucchini Noodles with Pesto

Light, fresh, and ready in 15 minutes, these zucchini noodles are the perfect way to sneak in veggies without sacrificing flavor.

Ingredients:

• 3 medium zucchinis, spiralized (about 4 cups noodles)
• 1/3 cup homemade or store-bought basil pesto
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp pine nuts, toasted (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2–3 minutes, just until slightly softened but still al dente.
2. Remove from heat and stir in 1/3 cup pesto, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Divide into bowls and top with 1/4 cup Parmesan and 1 tbsp toasted pine nuts (if using). Serve immediately.

The pesto clings beautifully to the tender-crisp zucchini noodles, and the toasted pine nuts add just the right crunch. It’s a veggie-packed dish that even picky eaters will love!

Tip: For extra protein, toss in shredded rotisserie chicken or white beans.

Lentil and Spinach Curry

This hearty, spiced curry comes together in one pot with minimal fuss—perfect for a cozy weeknight dinner that still feels special.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 cup dried brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 2 cups vegetable broth
• 1 (13.5 oz) can coconut milk
• 4 cups fresh baby spinach
• 1 tsp salt
• 1 tbsp lime juice

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Toast for 30 seconds, then stir in the lentils, tomatoes, and 2 cups broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
3. Uncover and stir in 1 can coconut milk and 1 tsp salt. Simmer uncovered for 5 minutes, then fold in 4 cups spinach until wilted. Remove from heat and stir in 1 tbsp lime juice.

The creamy coconut milk balances the earthy lentils and spices, while the lime juice adds a bright finish that makes every bite pop.

Tip: For extra richness, swirl in a spoonful of plain yogurt before serving.

Grilled Portobello Mushroom Burgers

These hearty grilled portobello mushroom burgers are a smoky, savory dream—perfect for meatless Mondays or your next backyard BBQ. The marinade adds deep flavor, while the melted cheese takes it over the top!

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 4 slices provolone cheese
• 4 burger buns, toasted
• Toppings of choice (lettuce, tomato, avocado, etc.)

Instructions:

1. In a bowl, whisk together 1/4 cup balsamic vinegar, 2 tbsp olive oil, 2 tbsp soy sauce, 2 cloves minced garlic, 1 tsp smoked paprika, and 1/2 tsp black pepper.
2. Place the portobello caps in a shallow dish, gill-side up. Pour the marinade over them, turning to coat. Let sit for 15 minutes.
3. Heat a grill or grill pan to medium-high (about 400°F). Grill the mushrooms for 4–5 minutes per side, basting with leftover marinade, until tender and lightly charred.
4. In the last minute of cooking, top each mushroom with 1 slice provolone cheese and close the grill lid to melt.
5. Serve on toasted buns with your favorite toppings.

The smoky marinade and gooey cheese make these mushrooms taste indulgent—no one will miss the meat! For extra richness, spread garlic aioli on the buns before assembling.

Tip: If it’s raining, broil the mushrooms on a lined baking sheet at 400°F for the same time, flipping halfway.

Cauliflower and Broccoli Casserole

This creamy, cheesy casserole turns humble veggies into a comforting side dish that’ll have everyone reaching for seconds.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 small head broccoli, cut into florets
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Steam cauliflower and broccoli for 5 minutes until crisp-tender. Drain well and spread in the dish.
3. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk until smooth. Stir in garlic powder, onion powder, salt, and black pepper. Cook 3-4 minutes until thickened.
4. Remove from heat, stir in 1 cup cheddar until melted. Pour sauce over vegetables.
5. Toss remaining 1/2 cup cheddar with panko. Sprinkle evenly over casserole.
6. Bake 20-25 minutes until bubbly and topping is golden.

The magic here? The ultra-crisp panko topping contrasts perfectly with the velvety cheese sauce—no soggy breadcrumbs allowed!

Tip: For extra crunch, toast the panko in a dry skillet before sprinkling it on.

Vegan Beetroot Hummus

This vibrant, earthy hummus is a showstopper—naturally sweet from roasted beets and packed with protein-rich chickpeas. Perfect for dipping or spreading!

Ingredients:

• 1 medium beet (about 1 cup), peeled and diced
• 1 (15-oz) can chickpeas, drained and rinsed
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 small garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2–3 tbsp cold water (as needed)

Instructions:

1. Roast the beet: Preheat oven to 400°F. Toss diced beet with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until tender. Let cool slightly.
2. Blend: In a food processor, combine roasted beet, chickpeas, tahini, lemon juice, remaining 1 tbsp olive oil, garlic, cumin, and salt. Blend until smooth, scraping down the sides as needed.
3. Adjust texture: With the processor running, add cold water 1 tbsp at a time until the hummus reaches your desired consistency.

The deep pink hue and subtly sweet flavor make this hummus a standout—ideal for impressing guests or brightening up a weekday snack plate.

Tip: For extra smokiness, swap cumin for smoked paprika or add a pinch of cayenne for heat.

Kale and White Bean Soup

This hearty, veggie-packed soup is the kind of cozy meal that simmers away while you relax—minimal effort, maximum flavor.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 (15-oz) can white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves torn
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Pour in the 4 cups vegetable broth, then add the white beans, 1 tsp thyme, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil.
3. Reduce heat to low, stir in the kale, and simmer for 10 minutes until the greens are tender but still bright.
4. Remove from heat and stir in the 1 tbsp lemon juice. Taste and adjust seasoning if needed.

The lemon juice at the end is the secret—it lifts the earthy kale and beans into something unexpectedly fresh.

Tip: For extra richness, drizzle with a little olive oil just before serving.

Stuffed Bell Peppers with Brown Rice

These hearty stuffed peppers are packed with savory ground beef, nutty brown rice, and melty cheese—a cozy meal that feels like a hug in every bite.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb lean ground beef
• 1 cup cooked brown rice
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink (about 5 minutes).
3. Stir in the cooked brown rice, diced tomatoes, 1 tsp oregano, 1 tsp cumin, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes, then remove from heat.
4. Divide the filling evenly among the peppers, packing it down lightly. Top each with 1/4 cup cheddar cheese.
5. Bake for 25–30 minutes until the peppers are tender and the cheese is bubbly. Let cool for 5 minutes before serving.

The crispy-edged cheese and tender-crisp peppers make this dish feel indulgent yet wholesome—perfect for weeknights when you want something satisfying but fuss-free.

Tip: For a vegetarian twist, swap the beef for black beans and add a pinch of smoked paprika!

Carrot and Ginger Soup

This vibrant carrot and ginger soup is a hug in a bowl—creamy, slightly spicy, and packed with cozy flavors that come together in under 30 minutes.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 ½ lbs carrots, peeled and chopped (about 4 cups)
• 4 cups low-sodium vegetable broth
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground cumin
• ½ cup full-fat coconut milk (plus extra for drizzling)
• 1 tbsp maple syrup
• 1 tbsp fresh lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Add carrots, vegetable broth, salt, black pepper, and cumin. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until carrots are fork-tender.
3. Carefully blend the soup until smooth using an immersion blender (or transfer to a countertop blender in batches). Stir in coconut milk, maple syrup, and lemon juice. Taste and adjust seasoning if needed.
4. Serve warm, drizzled with extra coconut milk and a sprinkle of black pepper.

The magic here? The maple syrup balances the ginger’s kick while the coconut milk adds a silky richness—no cream required!

Tip: For extra depth, roast the carrots at 400°F for 20 minutes before adding them to the pot.

Spinach and Mushroom Stuffed Shells

These creamy, veggie-packed stuffed shells are a crowd-pleaser—rich enough for a special dinner but simple enough for a weeknight.

Ingredients:

• 20 jumbo pasta shells
• 2 tbsp olive oil
• 8 oz cremini mushrooms, finely chopped
• 3 cloves garlic, minced
• 5 oz fresh spinach, roughly chopped
• 1 (15 oz) container ricotta cheese
• 1 cup shredded mozzarella, divided
• 1/4 cup grated Parmesan
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté for 5 minutes until softened. Stir in garlic and spinach; cook 2 more minutes until spinach wilts. Remove from heat.
3. In a bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, oregano, salt, and pepper. Fold in the mushroom-spinach mixture.
4. Spread 1 cup marinara in the bottom of a 9×13″ baking dish. Stuff each shell with the filling and arrange seam-side up in the dish. Top with remaining marinara and 1/2 cup mozzarella.
5. Bake for 25 minutes until bubbly and cheese is golden. Let rest 5 minutes before serving.

The earthy mushrooms and bright spinach balance the creamy ricotta perfectly, while the crispy cheese topping adds just the right crunch.

Tip: For extra flavor, sauté the mushrooms with a pinch of red pepper flakes before adding the spinach.

Eggplant Parmesan

This classic Italian-American dish delivers layers of tender eggplant, tangy marinara, and melty cheese—perfect for a comforting weeknight dinner.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 1 1/2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese, divided
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil

Instructions

1. Preheat oven to 400°F. Sprinkle eggplant slices with 1 tsp salt and let sit 10 minutes to draw out moisture; pat dry.
2. Set up breading station: Place flour in one bowl, beaten eggs in another, and mix breadcrumbs with 1/4 cup Parmesan in a third.
3. Heat 1/4 cup olive oil in a large skillet over medium. Dredge eggplant in flour, dip in egg, then coat in breadcrumb mixture. Fry in batches for 3 minutes per side until golden. Drain on paper towels.
4. Spread 1/2 cup marinara in a 9×13″ baking dish. Layer half the eggplant, 3/4 cup sauce, 1 cup mozzarella, and remaining 1/4 cup Parmesan. Repeat layers, ending with cheese. Sprinkle with 1 tsp dried basil and 1/2 tsp black pepper.
5. Bake uncovered for 25 minutes until bubbly and golden. Let rest 5 minutes before serving.

The double layer of crispy eggplant and gooey cheese makes this version extra indulgent—no one will guess how simple it is to assemble!

Tip: For a lighter version, bake breaded eggplant at 425°F for 20 minutes (flipping halfway) instead of frying.

Quinoa Stuffed Acorn Squash

This hearty, veggie-packed dish turns humble acorn squash into a showstopping centerpiece with a nutty quinoa filling that’s as satisfying as it is colorful.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup uncooked quinoa, rinsed
• 1 3/4 cups vegetable broth
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans, toasted
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Brush squash halves with olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. Meanwhile, combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
3. Stir cranberries, pecans, maple syrup, cinnamon, nutmeg, and remaining 1/4 tsp salt into the cooked quinoa.
4. Flip roasted squash cut-side up and divide quinoa mixture evenly among halves. Return to oven for 10 minutes to warm through. Garnish with parsley.

The contrast of sweet maple-kissed quinoa against the earthy squash creates a cozy yet elegant bite—perfect for impressing guests without fuss.

Tip: For extra crunch, sprinkle the stuffed squash with additional pecans before the final bake.

Roasted Brussels Sprouts with Balsamic Glaze

These caramelized Brussels sprouts get a tangy-sweet upgrade with a glossy balsamic glaze—perfect for turning veggie skeptics into believers.

Ingredients:

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• ¾ tsp kosher salt
• ½ tsp black pepper
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 clove garlic, minced

Instructions:

1. Prep: Preheat oven to 425°F. Toss Brussels sprouts with 2 tbsp olive oil, ¾ tsp salt, and ½ tsp black pepper on a rimmed baking sheet.
2. Roast: Spread sprouts in a single layer and roast for 20 minutes, stirring halfway, until deeply golden and crispy at the edges.
3. Glaze: Meanwhile, heat remaining 1 tbsp olive oil in a small saucepan over medium. Add garlic and cook 30 seconds until fragrant. Stir in balsamic vinegar and honey; simmer 3–4 minutes until thickened slightly.
4. Toss & serve: Drizzle glaze over roasted sprouts and toss to coat. Serve immediately.

The magic here? The glaze clings to every nook of the sprouts, balancing their earthy bite with a sticky-sweet punch. Tip: For extra crunch, sprinkle with toasted chopped pecans right before serving.

Vegan Chocolate Avocado Mousse

Vegan Chocolate Avocado Mousse

This dreamy, dairy-free mousse is so rich and creamy, no one will guess it’s made with avocado!

Ingredients:

• 2 ripe avocados, pitted and peeled
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup almond milk (or any plant-based milk)
• Vegan chocolate shavings (optional, for garnish)

Instructions:

1. Scoop the avocados into a food processor or blender. Add the cocoa powder, maple syrup, vanilla extract, and salt.
2. Blend on high until smooth, scraping down the sides as needed. With the motor running, slowly pour in the almond milk until the mixture is silky and whipped (about 1–2 minutes).
3. Divide into serving cups and chill for at least 30 minutes to firm up. Top with chocolate shavings if desired.

The magic here? Avocado gives this mousse an unbelievably lush texture while letting the deep chocolate flavor shine.

Tip: For an extra-decadent twist, fold in a handful of mini vegan chocolate chips before chilling.

Berry and Chia Seed Pudding

Berry and Chia Seed Pudding

This creamy, no-cook pudding is a dreamy make-ahead breakfast or snack—packed with juicy berries and a satisfying crunch from chia seeds.

Ingredients:

• 1 1/2 cups unsweetened almond milk (or milk of choice)
• 1/4 cup chia seeds
• 2 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tbsp sliced almonds (optional, for topping)

Instructions:

1. In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until fully combined.
2. Cover and refrigerate for at least 4 hours (or overnight), stirring once halfway through, until the mixture thickens to a pudding-like consistency.
3. Just before serving, gently fold in half of the berries, then divide the pudding into two bowls.
4. Top with the remaining berries and sliced almonds, if using.

The magic of chia seeds means this pudding sets up effortlessly—no stovetop required! The burst of fresh berries balances the creamy texture perfectly.

Tip: For extra flavor, mash a few berries and swirl them into the pudding before chilling.

Homemade Veggie Burgers

These hearty veggie burgers are packed with savory flavor and a satisfying texture—no mushy middles here!

Ingredients:

• 1 (15-oz) can black beans, drained and rinsed
• 1 cup cooked quinoa
• 1/2 cup grated carrot
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup breadcrumbs

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, mash black beans with a fork until mostly smooth but slightly chunky. Stir in quinoa, carrot, red onion, cilantro, soy sauce, olive oil, smoked paprika, garlic powder, and salt until combined.
3. Fold in breadcrumbs. Let mixture sit for 5 minutes to thicken.
4. Shape into 4 equal patties (about 1/2-inch thick) and place on the baking sheet. Bake for 25 minutes, flipping halfway, until firm and lightly crisp.

The smoky paprika and quinoa give these burgers a meaty bite, while the cilantro and soy sauce add a bright, umami kick.

Tip: For extra crispness, pan-fry the baked patties in a little oil for 2 minutes per side before serving.

Spicy Black Bean and Corn Salad

This zesty, protein-packed salad is a breeze to throw together and delivers a satisfying crunch with every bite—perfect for potlucks or meal prep!

Ingredients:

• 1 (15 oz) can black beans, rinsed and drained
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• 1 small red bell pepper, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine black beans, corn, red bell pepper, red onion, cilantro, and jalapeño.
2. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and black pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Let the salad sit for 10 minutes before serving to allow flavors to meld.

The contrast of creamy black beans, sweet corn, and spicy jalapeño makes this salad irresistibly vibrant—it’s a guaranteed crowd-pleaser!

Tip: For extra smokiness, char the corn in a dry skillet over medium-high heat for 2–3 minutes before adding it to the salad.

Conclusion

These 19 sustainable Earth Day recipes prove that eating green can be delicious and doable! Whether you’re a seasoned home cook or just starting out, there’s something here to inspire your next meal. Try a few, leave a comment with your favorites, and don’t forget to share the love on Pinterest. Happy cooking—and happy Earth Day!