▶️ In a soup pot, heat oil over medium-low heat. Add onions and cook for 4 minutes, stirring occasionally. Add curry powder, nutmeg, garlic and ginger. Sauté for few min. Add the tomato paste and paprika.
▶️ Add sweet potatoes. Mix. Add the veggie broth. Cook for 15 minutes or until vegetables are very soft. Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with an immersion blender. Add the coconut milk and let it simmer for 8-10 min.
▶️ Check if you like the consistency of the soup. Add more veggie broth or water if desired and adjust the seasonings.
▶️ For the topping, I used roasted chickpeas. I pat dry the chickpeas and season with 1 tbsp of coconut aminos and 1 tsp of Cajun spice. Roast the chickpeas for 20 min at 400 F in the oven until it’s crispy on the outside.
🔹 1 tsp salt 🔹 1 tsp black pepper 🔹 1/2 tsp saffron 🔹 1/2 tsp onion powder 🔹 2 tbsp olive oil 🔹 1 lemon, squeezed 🔹 156 ml tomato paste 🔹 540 ml diced tomatoes, small dice 🔹 1 can coconut milk 🔹 1 cup brown lentils, rinsed and drained 🔹 6 garlic cloves, minced 🔹 2 cups water
Method.
▶️ Rinse the lentils thoroughly. Drain and set aside.
▶️ In a medium pot, bring the oil to heat over medium-high. Stir in the garlic, saffron, and onion powder.
▶️ Once golden, add in the tomato paste and diced tomatoes. Stir and cook down the tomatoes to soften, about 8 to 10 minutes.
▶️ Add in the rinsed lentils, water, coconut milk, salt, and pepper. Stir to combine. Bring to a simmer, then turn the heat to low. Cook for 20 to 25 minutes, until lentils are cooked.
▶️ Whisk in the lemon juice. Taste test, and adjust the salt, if needed.
▶️ Remove from heat. Serve over rice, mashed potatoes, or as a standalone dish; garnished with parsley and a slice of bread/bagel.
▶️ In a pot, over medium heat, cook garlic, onion and celery in oil. ▶️ Add peppers and cook until they begin to soften. Season. Stir in thyme, Cajun seasoning, smoked paprika & veggie stock. Add bay leaves and bring to a boil, reduce heat and simmer uncovered (stirring occasionally) until sauce thickens. About 1.5 hours. ▶️ In a frying pan, over medium heat, cook tofu in oil until all sides are golden and crispy. Add spice blend and tamari and stir to coat everything. Continue to cook for a few minutes. ▶️ Add tofu to beans, taste and adjust seasoning to suit your personal preference. Remove bay leaves. Adjust consistency of sauce by adding a little water, if necessary. ▶️ Serve beans and tofu with rice and a sprinkle of fresh parsley.
🔹 1/2 tsp of liquid smoke 🔹 1/2 tsp of turmeric 🔹 1/2 tsp of garlic powder 🔹 1/2 tsp of onion powder 🔹 1 tbs of liquid aminos 🔹 1/2 cup of bread crumbs 🔹 1 lb dehydrated shiitake mushrooms 🔹 28 oz of tofu, pressed salt and pepper to taste 🔹 2 vegan eggs
Sauce :
🔹 1/4 tsp of cayenne 🔹 3 tbs of apple cider vinegar 🔹 2 tbs of coconut oil 🔹 1 tbs of worcestershire sauce 🔹 3 tbs of brown sugar 🔹 1/2 cup of ketchup 🔹 1/2 cup of green onions, finely chopped 🔹 1.4 cup of water 🔹 2 large garlic cloves, minced
Method.
𝘛𝘰 𝘥𝘦𝘩𝘺𝘥𝘳𝘢𝘵𝘦 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮𝘴: ▶️ Pre-heat oven to 400F ▶️ Add your mushrooms with a drizzle of olive oil. Bake for 20 mins and stir occasionally.
𝘛𝘰 𝘮𝘢𝘬𝘦 𝘮𝘦𝘢𝘵𝘭𝘦𝘴𝘴 𝘣𝘢𝘭𝘭𝘴: ▶️Pre-heat oven at 370F
▶️In a food processor, add your dehydrated mushrooms to the food processor. Pulse until finely chopped. Add your pressed tofu and pulse until dough-like consistency is achieved.
▶️ Transfer your contents into a bowl. Add vegan eggs, liquid aminos and liquid smoke. Mix well.
▶️ Add turmeric, garlic powder, onion powder, bread crumbs and salt/pepper. Mix well. Using a 1-inch scooper, place your meatless balls on a lined baking sheet. Bake for 35 minutes.
▶️ In a small pot, caramelize onions and garlic with coconut oil. Cook for 5 minutes. Add water, brown sugar, ketchup, apple cider vinegar, worcestershire and cayenne.
▶️ Cook until the sauce thickens on low heat. Place to the side to cool when ready. Pour sauce over the meatless balls
🔹 2 tbsp Thai Red Curry Paste 🔹 2 tbsp Smooth Peanut 🔹 3 tbsp Tamari Or Soy Sauce 🔹 2 tbsp Fresh Lime Juice 🔹 3 To 4 tbsp Maple Syrup 🔹 1 medium Extra-Firm Tofu 🔹 1 medium cup Almond Butter
Method.
▶️ Press 1 (14 ounce) block of extra-firm tofu. Cut the tofu into rectangles, about 1/2-inch thick. Prepare the sauce: Blend or mix: 2 tablespoons Thai red curry paste + 2 tablespoons smooth peanut or almond butter + 3 tablespoons tamari or soy sauce + 2 tablespoons fresh lime juice + 3 to 4 tablespoons maple syrup + 2 tablespoons water. Set aside.
▶️ Mix 2 tablespoons cornstarch with 1/2 teaspoon salt. Transfer the cornstarch mixture to a rimmed plate.
▶️ Dip both sides of the tofu triangles into the cornstarch, shaking off any excess while still making sure both sides are fully coated.
▶️ Either bake the tofu on a lined sheet at 400F until crispy, about 15 minutes, flipping half way. Heat a layer of oil in a large non-stick skillet and pan-fry the tofu until crispy on both sides. Set aside.
▶️ Heat the sauce in a small skillet over medium-low heat, adding water as it starts to thicken until desired consistency. Pour the sauce over the tofu and serve.
There are soups you make because the weather turned cold. And then there are soups like this Vegan Corn and Kale Chowder — the kind that fills the kitchen with the sweet aroma of caramelized onion and corn, thickened to a rich, creamy consistency without a drop of dairy, studded with tender kale and bursts of sweet corn in every spoonful. This is that chowder. The one that feels indulgent and nourishing all at once. The one that gets requested again the moment the weather turns.
This recipe builds a naturally thick, creamy base using blended corn and potato rather than relying on heavy cream, then finishes the chowder with whole corn kernels and chopped kale stirred in at the end for texture, color, and nutrition. It is a comforting, satisfying soup that proves a chowder can be just as rich and creamy without any dairy at all.
What makes this chowder so outstanding is the technique of blending a portion of the soup with the corn and potato to create natural thickness and body, rather than relying on cream or a heavy roux, producing a chowder that tastes genuinely rich while staying entirely plant-based and considerably lighter than a traditional version.
This recipe is 100% vegan, naturally gluten-free, ready in about 40 minutes, and absolutely wonderful served with crusty bread for dipping into every last spoonful.
Recipe Information
Prep Time
Cook Time
Total Time
Servings
Calories
10 mins
30 mins
40 mins
6
~260 kcal
Ingredients
For the Chowder
4 cups (600g) corn kernels, fresh or frozen
2 medium potatoes, peeled and diced
1 large onion, finely diced
3 cloves garlic, minced
4 cups (960ml) vegetable broth
1 cup (240ml) plant milk
3 tbsp olive oil
4 cups (150g) kale, stems removed and roughly chopped
1 tsp smoked paprika
1 tsp dried thyme
Salt and black pepper to taste
Optional Add-ins
¼ tsp chili flakes for gentle heat
1 cup (150g) diced red bell pepper, added with the onion
A squeeze of lime juice for brightness at the end
Crumbled vegan bacon for serving
To Serve
Crusty bread
Fresh parsley or chives
A drizzle of olive oil
Extra black pepper
Instructions
Sauté the aromatics. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes until softened and translucent. Add the garlic and cook for 30 seconds until fragrant.
Add the base ingredients. Add the diced potatoes, half the corn (reserve the other half for later), the vegetable broth, smoked paprika, and thyme. Bring to a boil, then reduce to a simmer and cook for 15–18 minutes until the potatoes are very tender.
Blend for creaminess. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer to a blender in batches and blend until smooth, then return to the pot.
Add remaining corn and milk. Stir in the plant milk and the remaining whole corn kernels. Simmer for 5 minutes until heated through.
Add the kale. Stir in the chopped kale and cook for 3–4 minutes until wilted and tender but still bright green.
Season and serve. Season generously with salt and black pepper to taste. Serve hot with crusty bread alongside.
Pro Tips
Blend a portion of the soup thoroughly to create natural thickness without needing cream or a roux.
Reserve some whole corn kernels to stir in after blending for textural contrast against the smooth base.
Add the kale toward the end of cooking to preserve its color and prevent it from becoming overly soft.
Taste and season generously, as the natural sweetness of the corn benefits from confident seasoning to balance it.
Why This Method Works
Blending cooked potato and corn together creates a naturally thick, creamy texture through the starch released from the potato, eliminating the need for heavy cream or a flour-based roux. This produces a chowder that feels just as rich and satisfying as a traditional dairy version while remaining lighter and entirely plant-based.
Flavor Variations
Spicy Corn and Kale Chowder: Add diced jalapeño with the onion and a pinch of cayenne for building heat.
Smoky Chowder: Add a teaspoon of liquid smoke or extra smoked paprika for a deeper, smokier flavor.
Loaded Chowder: Top with vegan bacon bits, shredded vegan cheese, and chives for a loaded version.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~260 kcal
7g
40g
6g
9g
Storage
Refrigerator: Store in an airtight container for up to 5 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin.
Freezer: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Meal prep: This chowder reheats beautifully, making it an excellent meal prep option for the week.
Frequently Asked Questions
Can I use frozen corn instead of fresh?
Yes — frozen corn works just as well and can be added directly without thawing.
Can I make this chowder without a blender?
A blender or immersion blender is recommended for the proper creamy texture, though you can mash the potatoes with a fork for a chunkier, less smooth result if needed.
Can I add a different green instead of kale?
Yes — spinach or Swiss chard can be substituted, though they will wilt more quickly than kale, so add them in the final 1–2 minutes of cooking.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more nourishing vegan soup and dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
🔹 2 cup water + ½ cup water 🔹 2 can full fat coconut milk 🔹 1 heaping tbsp tomato paste 🔹 2-3 cups beet greens (or greens of choice) 🔹 1 medium onion, chopped 🔹 1 tbsp avocado oil 🔹 Juice of 1 large lemon 🔹 1 tbsp ginger, grated 🔹 4-5 dried curry leaves 🔹 1 can (20 oz) young green jackfruit, roughly chopped 🔹 1 large sweet potato, peeled and cubed 🔹 2-3 garlic cloves, minced 🔹 1½ tsp sea salt 🔹 Whole Spices: 1 tsp each brown mustard seeds, cumin seeds, coriander seeds 🔹 Powdered Spices: 1½ tsp garam masala, 1 tsp each kashmiri chili (optional), turmeric and paprika
Method.
▶️ In a medium pot heat up the oil in medium heat and once shimmery add the whole spices and cook until crackling and fragrant, ~2 min, stirring the whole time to avoid scorching.
▶️ Add the onion and cook until softened and golden at the edges, ~5 mins, stirring every now and then. Add the garlic and ginger and cook 3 more mins, stirring to avoid burning.
▶️ Add all the powdered spices and cook 30 secs, stirring the whole time, lower heat to medium low then add ½ cup water and scrape the bottom of a pot with a spatula to deglaze.
▶️ Add the jackfruit and sweet potato and cook 5 mins, stirring to prevent sticking.
▶️ Add the remaining water, coconut milk and tomato paste. Bring everything to a boil then lower to a simmer, cover and cook until the sweet potatoes are tender, ~10-15 mins.
▶️ Add the greens and continue cooking 1 min then remove from heat, stir in the lemon juice, top with cilantro and serve alongside your grain of choice and/or naan. I paired it with fluffy basmati.
🔸 100 gm panko 🔸 grapeseed oil 🔸 ¼ tsp smoked paprika 🔸 ¼ tsp black pepper 🔸 ¾ cup all purpose flour 🔸 ½ tsp salt 🔸 2–12.5 oz can chickpeas (drain & reserve the liquid in a small pot; simmer the liquid until thickened & reduced; set aside) 🔸 2–12 oz organic firm tofu (drained & pressed; freeze overnight; thawed; drained & pressed one last time; slice each tofu block into 2 halves–you should get 4 pieces in total)
Method.
▶️Prepare the tofu according to the instructions above. In a shallow dish, add the flour, smoked paprika, black pepper & salt. Whisk until well combined.
▶️ In another shallow dish, add the prepared chickpea liquid. Coat each tofu piece in the flour mixture. Ensure that the tofu is evenly covered. Shake off excess flour mixture.
▶️ Next, coat the floured tofu with the reduced chickpea liquid. Ensure the tofu is evenly covered. Lastly, coat the tofu in panko by pressing the panko into the tofu. Do this a few times so that the tofu is sufficiently coated with the panko.
▶️ Add the grapeseed oil into a pan (2/3rd full). Heat the oil up to 350°F.
▶️ Add the prepared tofu into the pan. Shallow fry on one side until lightly golden brown. Flip the tofu & repeat the process. When both sides are done, remove from oil & drain on wire rack.
▶️ After ~5 mins, fry the tofu pieces again & this time until a deeper golden brown is achieved. Remove from oil & drain on wire rack.
There are bowls you make when you want to feel good. And then there are bowls like this Vegan Cilantro Lime Nourish Bowl — the kind that you assemble with layer after layer of vibrant, colorful, genuinely nourishing ingredients and then dress with a cilantro lime sauce so bright and so alive that it transforms everything it touches into something that tastes like the best version of itself. This is that bowl. The one that makes eating well feel like a genuine pleasure rather than a compromise. The one that you finish and feel energized by, satisfied by, and immediately want to make again.
This bowl stacks fluffy cilantro lime rice, roasted sweet potato, crispy spiced chickpeas, creamy sliced avocado, shredded red cabbage, corn, and cucumber in a wide bowl and then drowns everything in a blended cilantro lime dressing made from fresh cilantro, lime juice, garlic, jalapeño, olive oil, and a touch of maple syrup that is so vibrantly flavored and so effortlessly good that you will find yourself making extra to keep in the refrigerator for use on everything else you eat this week.
What makes this bowl so outstanding is the layering of textures — the fluffy rice, the soft roasted sweet potato, the crunchy chickpeas, the creamy avocado, and the crisp raw vegetables all working together to create a bowl that is interesting and satisfying in every single bite rather than uniform and monotonous.
This recipe is 100% vegan, naturally gluten-free, meal-prep friendly, ready in about 40 minutes, and one of those bowls that genuinely earns the word nourishing — not as a marketing term but as a description of how it makes you feel.
Recipe Information
Prep Time
Cook Time
Total Time
Servings
Calories
15 mins
30 mins
40 mins
4
~480 kcal
Ingredients
For the Cilantro Lime Rice
1½ cups (280g) long-grain white rice or jasmine rice
2¾ cups (660ml) water
1 tsp salt
¼ cup (10g) fresh cilantro, finely chopped
2 tbsp lime juice
1 tsp lime zest
For the Crispy Spiced Chickpeas
1 can (400g) chickpeas, drained, rinsed, and thoroughly dried
1 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
¼ tsp cayenne
½ tsp salt
For the Roasted Sweet Potato
2 medium sweet potatoes, peeled and diced into 2cm cubes
1 tbsp olive oil
½ tsp cumin
½ tsp smoked paprika
Salt and pepper
For the Cilantro Lime Dressing
1 cup (40g) fresh cilantro, leaves and tender stems
3 tbsp lime juice
1 tsp lime zest
1 small jalapeño, deseeded (or keep seeds for more heat)
1 clove garlic
3 tbsp olive oil
1 tbsp maple syrup
¼ tsp salt
2–3 tbsp water to thin
For the Bowl
1 avocado, sliced
1 cup (80g) red cabbage, finely shredded
½ cup (80g) corn kernels, fresh or thawed
½ cucumber, thinly sliced
Fresh cilantro and lime wedges to serve
Black sesame seeds or pepitas to garnish
Instructions
Roast the sweet potato. Preheat the oven to 425°F (220°C). Toss the diced sweet potato with olive oil, cumin, smoked paprika, salt, and pepper. Spread in a single layer on a lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and caramelized at the edges.
Make the crispy chickpeas. Pat the chickpeas completely dry with paper towels — this is the key to crispiness. Toss with olive oil, smoked paprika, cumin, garlic powder, cayenne, and salt. Spread on a separate lined baking sheet and roast alongside the sweet potato for 25–30 minutes, shaking the pan halfway, until deeply golden and crispy.
Cook the cilantro lime rice. Combine the rice, water, and salt in a saucepan. Bring to a boil, then reduce to the lowest heat, cover, and cook for 15–18 minutes until the water is absorbed and the rice is fluffy. Remove from heat, fluff with a fork, then stir through the chopped cilantro, lime juice, and lime zest. Taste and adjust seasoning.
Make the cilantro lime dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and vibrantly green. Taste and adjust — more lime for brightness, more maple for balance, more jalapeño for heat. Thin with water to a pourable consistency.
Assemble the bowls. Divide the cilantro lime rice between four wide bowls. Arrange the roasted sweet potato, crispy chickpeas, sliced avocado, shredded red cabbage, corn, and cucumber over the rice. Drizzle generously with the cilantro lime dressing. Garnish with fresh cilantro, sesame seeds or pepitas, and serve with lime wedges alongside.
Pro Tips
Dry the chickpeas completely before roasting — any residual moisture steams rather than crisps the chickpeas. Pat them with paper towels and, if time allows, leave them uncovered on the tray for 10 minutes before seasoning.
Make the dressing first — it keeps in the refrigerator for up to a week and gets better as the flavors meld, so making it ahead saves time and improves the finished bowl.
Season the rice generously — cilantro lime rice should taste bright and zesty on its own; taste and add more lime juice and salt before serving as the flavors dull slightly as the rice cools.
Assemble just before eating — this bowl is at its best immediately assembled, when the chickpeas are still crispy and the avocado is freshly sliced.
What Makes a Nourish Bowl Different From a Regular Bowl
The word nourish in nourish bowl is not accidental — it describes a specific approach to bowl building that prioritizes nutrient density, balance, and variety rather than simply putting things in a bowl. A genuine nourish bowl contains a complex carbohydrate base (rice, quinoa, or grains), a protein source (chickpeas, tofu, tempeh, or beans), healthy fats (avocado, nuts, or seeds), a variety of both cooked and raw vegetables for different textures and nutrients, and a dressing that provides flavor while contributing its own nutritional value. This cilantro lime version hits every category — the rice and sweet potato provide complex carbohydrates and fiber, the chickpeas provide plant protein and more fiber, the avocado provides healthy monounsaturated fats, and the array of raw vegetables provides vitamins, minerals, and the digestive benefits of raw plant fiber. It is a bowl that is designed to make you feel as good as it tastes.
Flavor Variations
Mango Cilantro Lime Bowl: Add diced fresh mango for a tropical sweetness that is spectacular with the lime dressing and creamy avocado.
Spicy Cilantro Lime Bowl: Double the jalapeño in the dressing and add sriracha-roasted chickpeas for a version with genuine heat throughout.
Protein-Boosted Bowl: Add marinated and baked tofu or tempeh alongside the chickpeas for an extra-high-protein version ideal for post-workout recovery.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~480 kcal
14g
68g
12g
18g
Storage & Meal Prep
Meal prep friendly: Store each component separately in airtight containers in the refrigerator for up to 4 days — assemble individual bowls throughout the week. The chickpeas lose their crispiness when refrigerated; re-crisp them in a hot oven or air fryer for 5 minutes before using.
Dressing: Keeps in a sealed jar for up to 7 days — the color stays vibrantly green and the flavor actually improves after the first day.
Avocado: Slice fresh when assembling — pre-sliced avocado browns quickly. If prepping ahead, toss slices in lime juice to slow oxidation.
Frequently Asked Questions
Can I use brown rice instead of white?
Yes — brown rice adds extra fiber and a nuttier flavor. Increase the cooking time to 40–45 minutes and add more water as needed. The cilantro lime seasoning works just as well with brown rice.
Can I substitute the chickpeas?
Yes — black beans, edamame, or baked tofu all work beautifully in this bowl. For the best texture contrast, keep something crunchy in the bowl alongside whatever protein you choose.
Is the dressing very spicy?
As written with a deseeded jalapeño, the dressing has a mild, fresh heat. For no heat, omit the jalapeño entirely. For significant heat, keep the seeds in or add an extra jalapeño.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more addictive vegan snack and appetizer recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
🔹 1/2 tsp cinnamon 🔹 1/3 tsp vanilla 🔹 1/2 tsp salt 🔹 1 cup medjool dates 🔹 1.5 cup oatmeal 🔹 1.5 cup pecans 🔹 1/2 cup water1/3 cup water 🔹 1/4 cup maple syrup 🔹 1 cup pecans 🔹 Desiccated coconut & pecans for topping!
Method.
▶️ Add your oats, pecans, maple syrup and salt into a high speed blender and pulse until a fine meal forms.
▶️ Add the crust mixture into 6 greased muffin tins and use your hands to create a well.
▶️ Next, blend up your dates, water, cinnamon and vanilla until smooth then pulse in the remaining cup of pecans!
▶️ Add that nutty caramel on top of your crust, top with some desiccated coconut and another fresh pecan for fanciness!
▶️ Place your desserts in the freezer for at least 2 hours to firm up.
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