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- Eat the rainbow with our most colourful, plant-based recipes to feel great this summer
Eat the rainbow with our most colourful, plant-based recipes to feel great this summer
- Emily Marten
Published: July 22, 2026 at 3:04 PM
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Make the most of summer's stunning seasonal produce with our favourite plant-packed recipes to help you feel your best
Eating the rainbow has long been lauded as one of the best ways to help decide the ingredients on your plate. As the different colours in fruits and vegetables indicate a diversity of antioxidants, it is a simple way to help eat a balanced diet. Similarly, when aiming for your 30 plant foods a week, different colours of the same plant-based ingredients count as additional points, so there's even more reason to boost the assortment of colours on your plate.
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Summer is the easiest time to eat a wealth of vibrant ingredients. The seasonal fruit and vegetables available during June, July and August include sweet red peppers, juicy mangoes, vibrant broad beans, crunchy courgettes and plenty more foods for a feel-good kitchen. Get inspired with even more healthy, colourful recipes and discover our healthy summer recipes.
Our most vibrant, plant-packed recipes for summer
Mexican fattoush salad
Although not traditional at all, this salad brings together the freshness and crunch of a Middle Eastern fattoush with Mexican-inspired flavours. If you prefer a no-cook version, you can skip charring the sweetcorn but it does add an extra smokiness that is worth the small effort. You can prep most of the salad ahead, simply add the dressing, corn chips and feta when ready to serve.
Thai-style peanut noodle salad with herbs and watermelon
Ready in 20 minutes, this vibrant vegan salad is packed with juicy watermelon and crunchy peanuts.
Sunblush tomato and olive vegan paella
Filled with rich Mediterranean ingredients, this plant-based paella has bags of flavour and will impress the whole family.
Hasselback aubergine with green tahini and speedy grain salad
Hasselbacking is back and it works really well with aubergine to ensure it roasts to silky perfection.
Bombay mix lettuce salad
This colourful veggie dish is bound to be your new go-to when you’re craving a snacky, nibbly dinner. A crispy chickpea mixture, bombay mix and pomegranate seeds sit on a bed of lettuce, finished with a drizzle of tamarind sauce and sprinkled with coriander.
Mexican salad tortilla bowls
Check out these vibrant vegan Mexican salad bowls. This quick and easy recipe is super fresh and has just the right amount of spice and zing and it's ready in 20 minutes.
Healthy panzanella
Make this hearty roast summer veg panzanella for a wholesome dinner. Roast the wholemeal bread with juicy veg and drizzle in a piquant dressing to get the taste buds dancing.
Mediterranean herby grain salad
A vibrant, crunchy salad packed with protein-rich quinoa, roasted almonds, fresh herbs and a quick oregano and lemon dressing.
Healthy bean salad
Ready in just 20 minutes, this colourful salad is packed with green beans, kidney beans and cannellini beans, and comes finished with a green tahini dressing.
Cold szechuan noodles
Check out this recipe for punchy cold szechuan noodles. This easy vegan dish is super simple to make and it's low in calories.
Healthy tacos
Pack in the plants with these smoky courgette and black bean tacos. Topped with pickled red onion and creamy avocado, these healthy tacos are bursting with flavour – they happen to be low in calories and vegan, too. Plus, you'll get a dose of good fats and fibre.
Aubergine teriyaki bowls
Our 30-minute vibrant vegan recipe is packed with fresh flavours of crunchy radishes, fiery ginger and zesty lime.
Azeri tomato salad
This salad has just a few ingredients, and is packed with flavour and texture.
Pulled mushroom tostadas with avocado crema
Make a batch of these crisp tortillas piled with creamy avocado, meaty spiced mushrooms and sweet-sour pickled veg – it’s a winner for a summer party.
Moroccan veg and chickpea tagine
Try our vibrant tagine recipe for a nutritious vegan meal packed with veg, spices and prunes. This makes enough for four, but the leftovers freeze well.
Chickpea, pepper and bulgur wheat salad
Make our vibrant veggie salad for a nutritious midweek meal ready in less than half an hour.
Roasted veg and feta grain salad
This rustic salad makes a great lunch and will keep you feeling full all afternoon, thanks to the hearty grains.
Buddha bowls with sweet potatoes and chickpeas
Eat the rainbow with these colourful lunch or dinner bowls, loaded with veg and served with a creamy tahini drizzle.
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Sweet potato burgers
This mile-high burger is stuffed with paprika-spiced sweet potato patties, avocado, lettuce, tomatoes and mayo.
Authors
Emily MartenDigital Content Producer
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