15 Savory Plant-Based Recipes That Are Hearty, Comforting, and Packed With Flavor

Elevate your barbecue with these 25 fantastic side dishes! From fresh salads to hearty classics, these easy recipes will complement your grilled mains perfectly and impress your guests.

1. Black Bean Corn Salad

Bursting with southwest flavors featuring corn, black beans, and avocado – a tangy, fresh side for any BBQ.

Ingredients (Serves 8):

• 2 (15 oz) cans black beans, rinsed and drained
• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 2 ripe avocados, peeled, pitted, and diced
• 1 red bell pepper, seeded and diced
• 1/2 medium red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes (about 1/4 cup)
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and black pepper to taste

Instructions:

1. Combine beans, corn, avocado, pepper, onion, and cilantro in a large bowl.
2. Whisk lime juice, olive oil, cumin, salt, and pepper together.
3. Pour dressing over salad, toss gently, and chill for 30 minutes.

Nutrition per serving (approx.): 250 calories, 12g fat, 32g carbs, 10g protein, 10g fiber

Prep Time: 15 minutes | Chill Time: 30 minutes

2. Raw Kohlrabi Slaw Salad

A healthy, crunchy slaw tossed in a creamy cilantro lime dressing.

Ingredients (Serves 6):

• 4 medium kohlrabi bulbs, peeled and julienned
• 2 medium carrots, peeled and julienned
• 1/2 cup mayonnaise
• Juice of 2 limes (about 1/4 cup)
• 1/4 cup fresh cilantro, finely chopped
• 1 garlic clove, minced
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine julienned kohlrabi and carrots.
2. Whisk together mayonnaise, lime juice, cilantro, garlic, honey, salt, and pepper.
3. Toss dressing with vegetables and serve fresh or chilled.

Nutrition per serving (approx.): 150 calories, 12g fat, 10g carbs, 2g protein, 4g fiber

Prep Time: 20 minutes

3. Corn and Black Bean Salad

A perfect vegetarian companion with fresh corn and beans.

Ingredients (Serves 8):

• 4 ears fresh corn, husked, cooked, and kernels cut off (or 3 cups frozen, thawed)
• 2 (15 oz) cans black beans, rinsed and drained
• 2 medium tomatoes, seeded and diced
• 1/2 medium red onion, finely chopped
• Juice of 1 lime (about 2 tablespoons)
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste

Instructions:

1. In a large bowl, mix corn kernels, black beans, tomatoes, onion, and cilantro.
2. Whisk lime juice, olive oil, cumin, salt, and pepper.
3. Pour dressing over salad, toss, and chill before serving.

Nutrition per serving (approx.): 200 calories, 5g fat, 35g carbs, 10g protein, 9g fiber

Prep Time: 15 minutes

4. Mediterranean Potato Salad

Made with Kalamata olives and feta in a creamy lemon dressing.

Ingredients (Serves 8):

• 2 pounds baby red potatoes, halved
• 1 cup pitted Kalamata olives, halved
• 1 cup crumbled feta cheese
• Juice of 2 lemons (about 1/3 cup)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh oregano, chopped (or 2 tsp dried)
• 2 garlic cloves, minced
• Salt and black pepper to taste

Instructions:

1. Boil potatoes in salted water until tender (15-20 min), drain and cool.
2. Cube potatoes and mix with olives and feta in a bowl.
3. Whisk lemon juice, olive oil, oregano, garlic, salt, and pepper; toss with salad.

Nutrition per serving (approx.): 225 calories, 13g fat, 22g carbs, 7g protein, 3g fiber

Prep Time: 20 minutes | Cook Time: 20 minutes

5. Vegan Mexican Chopped Salad with Avocado Dressing

Gluten-free, packed with veggies and plant-based protein.

Ingredients (Serves 6):

• 4 cups chopped romaine lettuce
• 2 cups cherry tomatoes, halved
• 2 cups corn kernels
• 1 (15 oz) can black beans, rinsed and drained
• 1 red bell pepper, diced
• 2 ripe avocados (1 for salad, 1 for dressing)
• Juice of 2 limes
• 1 garlic clove
• 1/4 cup fresh cilantro
• 2 tablespoons olive oil
• Salt to taste

Instructions:

1. Chop and combine lettuce, tomatoes, corn, beans, bell pepper, and diced avocado.
2. Blend remaining avocado, lime juice, garlic, cilantro, olive oil, and salt until creamy.
3. Toss salad with dressing and serve immediately.

Nutrition per serving (approx.): 330 calories, 20g fat, 35g carbs, 10g protein, 12g fiber

Prep Time: 15 minutes

6. Summer Vegetable No Mayo Coleslaw

Creamy texture without mayo, perfect for summer.

Ingredients (Serves 8):

• 1 medium head green cabbage, finely shredded (about 8 cups)
• 2 large carrots, shredded
• 1 red bell pepper, thinly sliced
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• Salt and black pepper to taste

Instructions:

1. Combine shredded cabbage, carrots, and bell pepper in a large bowl.
2. Whisk vinegar, oil, honey, mustard, salt, and pepper until emulsified.
3. Toss dressing with vegetables and chill for at least 30 minutes.

Nutrition per serving (approx.): 90 calories, 5g fat, 12g carbs, 2g protein, 3g fiber

Prep Time: 15 minutes

7. Southwestern Quinoa Salad

Healthy and flavorful with quinoa, beans, and veggies.

Ingredients (Serves 8):

• 2 cups cooked quinoa (from 3/4 cup dry)
• 1 (15 oz) can black beans, rinsed and drained
• 2 cups corn kernels
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• Juice of 2 limes
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste

Instructions:

1. Cook quinoa according to package; cool completely.
2. Mix quinoa with beans, corn, pepper, onion, and cilantro.
3. Whisk lime juice, oil, cumin, salt, and pepper; toss with salad.

Nutrition per serving (approx.): 300 calories, 10g fat, 45g carbs, 12g protein, 10g fiber

Prep Time: 20 minutes

8. Easy Macaroni and Cheese Salad

Creamy dressing with crunchy veggies and tender noodles.

Ingredients (Serves 10):

• 1 pound elbow macaroni
• 3 celery stalks, finely chopped
• 1 green bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• Salt and black pepper to taste

Instructions:

1. Cook macaroni al dente, drain, rinse with cold water, and cool.
2. Combine macaroni with celery, bell pepper, and onion.
3. Whisk mayonnaise, sour cream, vinegar, sugar, salt, and pepper; toss with salad.

Nutrition per serving (approx.): 350 calories, 20g fat, 35g carbs, 10g protein, 2g fiber

Prep Time: 20 minutes

9. Loaded Baked Potatoes on The Grill

Crispy skin with fluffy interior, loaded with toppings.

Ingredients (Serves 6):

• 6 large russet potatoes, scrubbed
• 2 tablespoons olive oil
• 6 tablespoons butter
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 3 green onions, sliced
• Salt and black pepper to taste

Instructions:

1. Rub potatoes with oil and salt; wrap in foil with 1 tbsp butter each.
2. Grill over medium heat 45-60 minutes until tender.
3. Split open and top with sour cream, cheese, bacon, and green onions.

Nutrition per serving (approx.): 400 calories, 20g fat, 50g carbs, 12g protein, 5g fiber

Cook Time: 1 hour

10. Watermelon Summer Salad With Feta and Arugula

Sweet and savory, light and satisfying.

Ingredients (Serves 6):

• 6 cups seedless watermelon, cubed
• 2 cups baby arugula
• 1 cup crumbled feta cheese
• 1/4 cup balsamic glaze
• 2 tablespoons extra-virgin olive oil
• Fresh mint leaves for garnish (optional)
• Salt and black pepper to taste

Instructions:

1. Gently mix watermelon cubes and arugula in a large bowl.
2. Top with crumbled feta.
3. Drizzle with balsamic glaze and olive oil; season lightly.

Nutrition per serving (approx.): 170 calories, 8g fat, 20g carbs, 5g protein, 2g fiber

Prep Time: 10 minutes

11. Quick and Easy Vegan Pasta Salad

Ready in under 20 minutes, colorful and creamy.

Ingredients (Serves 8):

• 1 pound rotini or fusilli pasta
• 2 cups cherry tomatoes, halved
• 2 cucumbers, diced
• 1 cup pitted black olives, sliced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 3/4 cup vegan mayonnaise
• 1/4 cup red wine vinegar
• 2 teaspoons dried Italian seasoning
• Salt and black pepper to taste

Instructions:

1. Cook pasta al dente, drain, and rinse with cold water.
2. Combine cooled pasta with tomatoes, cucumbers, olives, pepper, and onion.
3. Whisk vegan mayo, vinegar, seasoning, salt, and pepper; toss with salad.

Nutrition per serving (approx.): 300 calories, 12g fat, 45g carbs, 8g protein, 4g fiber

12. Amazing Broccoli Slaw Dressing for Barbecue

Perfect on sandwiches or as a side.

Ingredients (Serves 8):

• 2 (12 oz) bags broccoli slaw mix
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons sugar
• 1 tablespoon Dijon mustard
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds
• Salt and black pepper to taste

Instructions:

1. Place broccoli slaw in a large bowl.
2. Whisk mayonnaise, vinegar, sugar, mustard, salt, and pepper.
3. Toss dressing with slaw, cranberries, and almonds; chill 1 hour.

Nutrition per serving (approx.): 100 calories, 7g fat, 10g carbs, 2g protein, 3g fiber

13. Crispy Air Fryer Potato Wedges

Crispy and tasty using pantry staples.

Ingredients (Serves 6):

• 4 large russet potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/4 cup grated Parmesan

Instructions:

1. Soak wedges in cold water 30 minutes; pat dry.
2. Toss with oil, garlic powder, paprika, salt, and pepper.
3. Air fry at 400°F for 18-22 minutes, shaking halfway.

Nutrition per serving (approx.): 150 calories, 4g fat, 28g carbs, 3g protein, 3g fiber

14. Upside-Down Tomato Cornbread

Juicy tomatoes on savory cornbread.

Ingredients (Serves 8):

• 3 medium tomatoes, thickly sliced
• 1 box (8.5 oz) corn muffin mix (e.g., Jiffy)
• 1 large egg
• 1/3 cup milk
• 1 cup corn kernels
• 2 tablespoons melted butter
• 1 tablespoon sugar
• Salt and pepper

Instructions:

1. Layer tomato slices in greased cast-iron skillet; season.
2. Mix cornbread batter with egg, milk, corn, butter, and sugar.
3. Pour over tomatoes; bake at 400°F for 25-30 minutes. Invert to serve.

Nutrition per serving (approx.): 200 calories, 8g fat, 30g carbs, 5g protein, 2g fiber

15. Easy Cucumber Salad

Cool, crunchy with zippy dressing.

Ingredients (Serves 6):

• 4 English cucumbers, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup white vinegar
• 2 tablespoons sugar
• 1 tablespoon fresh dill, chopped
• 1 teaspoon salt
• Black pepper to taste

Instructions:

1. Place cucumbers and onion in a bowl.
2. Whisk vinegar, sugar, dill, salt, and pepper until sugar dissolves.
3. Pour over veggies, toss, and chill 1 hour.

Nutrition per serving (approx.): 40 calories, 0g fat, 9g carbs, 1g protein, 1g fiber

16. Sweet, Tangy, and Savory Baked Beans

Classic one-pot oven-baked beans.

Ingredients (Serves 10):

• 4 (15 oz) cans navy or pinto beans, drained
• 8 slices bacon, chopped
• 1 large onion, diced
• 1/2 cup molasses
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 2 tablespoons mustard
• Salt and pepper to taste

Instructions:

1. Cook bacon and onion until crisp; drain excess fat.
2. Mix in beans, molasses, sugar, ketchup, mustard, salt, and pepper.
3. Bake covered at 350°F for 1 hour.

Nutrition per serving (approx.): 300 calories, 8g fat, 50g carbs, 12g protein, 10g fiber

17. Black-Eyed Pea Salad With Hot Sauce Vinaigrette

Bold and nutritious.

Ingredients (Serves 8):

• 4 cups cooked black-eyed peas (or 2 cans, drained)
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons hot sauce
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Combine peas, pepper, and onion.
2. Whisk oil, vinegar, hot sauce, honey, salt, and pepper.
3. Toss and serve chilled or at room temperature.

Nutrition per serving (approx.): 150 calories, 5g fat, 20g carbs, 8g protein, 6g fiber

18. Quick Collard Greens with Bacon

Sautéed with bacon and brightened with lemon.

Ingredients (Serves 6):

• 2 bunches collard greens, stems removed and chopped
• 6 slices bacon, chopped
• 3 garlic cloves, minced
• Juice of 1 lemon
• 1 cup chicken broth
• Salt and red pepper flakes to taste

Instructions:

1. Cook bacon until crisp; remove and reserve.
2. Sauté garlic in bacon fat; add greens and broth.
3. Cover and simmer 15 minutes; finish with lemon and bacon.

Nutrition per serving (approx.): 100 calories, 7g fat, 6g carbs, 5g protein, 4g fiber

19. Classic Potato Salad with Bacon and Cheddar Cheese

Tangy with eggs, mustard, and pickles.

Ingredients (Serves 8):

• 3 pounds Yukon gold potatoes
• 8 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 4 hard-boiled eggs, chopped
• 1/2 cup dill pickles, chopped
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• Salt and pepper to taste

Instructions:

1. Boil potatoes until tender; cool and cube.
2. Mix with bacon, cheese, eggs, and pickles.
3. Stir in mayo and mustard; season and chill.

Nutrition per serving (approx.): 350 calories, 20g fat, 30g carbs, 12g protein, 3g fiber

20. Jalapeño Popper Grilled Corn Salad

Creamy, crunchy, spicy with bacon and cheese.

Ingredients (Serves 8):

• 6 ears corn, grilled and kernels removed
• 4 jalapeños, seeded and diced
• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 8 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup green onions, sliced

Instructions:

1. Grill corn until charred; cut off kernels.
2. Mix cream cheese and mayo until smooth.
3. Combine all ingredients; serve warm or chilled.

Nutrition per serving (approx.): 250 calories, 15g fat, 25g carbs, 8g protein, 3g fiber

21. Fantastic Green Beans

Steamed then sautéed in garlic butter.

Ingredients (Serves 6):

• 1.5 pounds fresh green beans, trimmed
• 4 tablespoons butter
• 4 garlic cloves, minced
• Juice of 1/2 lemon
• Salt and black pepper to taste
• Optional: slivered almonds

Instructions:

1. Steam green beans 5-7 minutes until crisp-tender.
2. Melt butter; sauté garlic 1 minute.
3. Toss beans in garlic butter; finish with lemon.

Nutrition per serving (approx.): 100 calories, 6g fat, 10g carbs, 2g protein, 4g fiber

22. Amazing Cornbread Casserole

Creamy, corny, and sweet with Jiffy mix.

Ingredients (Serves 8):

• 1 box (8.5 oz) corn muffin mix
• 1 (15 oz) can whole kernel corn, drained
• 1 (15 oz) can creamed corn
• 1 cup sour cream
• 1/2 cup melted butter
• 2 large eggs
• 2 tablespoons sugar

Instructions:

1. Preheat oven to 350°F; grease 9x13 dish.
2. Mix all ingredients until combined.
3. Bake 45-50 minutes until golden.

Nutrition per serving (approx.): 300 calories, 15g fat, 40g carbs, 6g protein, 2g fiber

23. Pickled Red Onions for BBQ Party

Quick pickled with garlic in vinegar brine.

Ingredients (makes about 2 cups):

• 2 large red onions, thinly sliced
• 1 cup apple cider vinegar
• 1 cup water
• 1/4 cup sugar
• 1 tablespoon salt
• 3 garlic cloves, smashed
• 1 teaspoon black peppercorns

Instructions:

1. Pack onion slices into a jar with garlic and peppercorns.
2. Heat vinegar, water, sugar, and salt until dissolved; pour over onions.
3. Cool, then refrigerate at least 1 hour.

Nutrition per 1/4 cup (approx.): 20 calories, 0g fat, 5g carbs, 0g protein, 1g fiber

24. Classic Grilled Corn on the Cob

Smoky and buttery essential BBQ side.

Ingredients (Serves 6):

• 6 ears fresh corn, husks removed
• 4 tablespoons butter, softened
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: chili powder or lime wedges

Instructions:

1. Preheat grill to medium-high.
2. Brush corn with butter and season.
3. Grill 12-15 minutes, turning occasionally, until charred.

Nutrition per serving (approx.): 150 calories, 5g fat, 25g carbs, 4g protein, 3g fiber

25. Creamy Classic Coleslaw

Tangy and crunchy, perfect cool contrast.

Ingredients (Serves 8):

• 1 medium head green cabbage, finely shredded (8 cups)
• 2 large carrots, shredded
• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons sugar
• 1 teaspoon celery seed
• Salt and black pepper to taste

Instructions:

1. Combine shredded cabbage and carrots in a large bowl.
2. Whisk mayonnaise, vinegar, sugar, celery seed, salt, and pepper.
3. Toss dressing with vegetables; chill at least 1 hour.

Nutrition per serving (approx.): 150 calories, 10g fat, 15g carbs, 2g protein, 3g fiber

Enjoy these 25 sides at your next BBQ – they're sure to be hits! (Nutritional values are approximate and can vary based on exact ingredients and portion sizes.)