On a typical day it takes me about 15 minutes to assemble a meal. I’m not talking about multi-course feasts, nor am I reaching for frozen convenience food. By embracing simple, well-chosen ingredients I make satisfying, healthy vegan meals quickly without sacrificing flavor.
Simplicity on my plate means a few great ingredients and spices that combine for balanced flavor, texture, and nutrition.
This afternoon I made a big salad for Maxx and me: romaine lettuce, shredded red cabbage, home-cooked kidney beans, avocado, a quick homemade dressing (recipe below), and toasted pumpkin seeds. I tossed everything in a large bowl and it was ready in minutes — a meal for two in about ten minutes. If I were hungrier I might add quinoa or extra beans to bulk it up.
You might ask, “Don’t home-cooked beans take forever?” They do cook slowly, but they don’t demand constant attention. I batch-cook beans, lentils, quinoa, and brown rice at the start of the week. It’s as simple as boiling water, adding the dried grain or legume, and coming back when it’s done. Canned or precooked beans work just as well when you need to save time.
When you’re prepared, putting together simple, delicious meals in minutes becomes second nature.
Buddha Bowl from my upcoming digital cookbook, 5 Ingredient Vegan
What about flavor?
I want bold flavor and color. To keep meals interesting I rely on spices and a few flavor boosters: tahini, kimchi, fresh herbs, quick dressings, and toasted pumpkin seeds. These extras take seconds to add and transform a simple bowl into a satisfying meal. The only real cooking I do most days is steaming a non-starchy green like broccoli or kale.
Voila! With a little prep, the meal is served.
If you’re skeptical that a nourishing vegan meal can be easy, I’ll be proving it in my series “A Meal in the Life of Jenné.” In the first episode I show how to toss together a hearty salad with a few ingredients. I’m also publishing a digital cookbook, 5 Ingredient Vegan, soon — making plant-based meals even simpler. Sign up for the newsletter so you don’t miss updates.
I recently received a box of SuperSeedz toasted pumpkin seeds. They add crunch and flavor to everything — a tiny addition that makes a big difference. I’ve been sprinkling them on salads, bowls, and snacks.
They also make a great plant-based snack between meals.
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Super Easy Salad with SuperSeedz
Ingredients
- 5 cups romaine lettuce, or kale, spinach, mixed greens, red cabbage
- ½ cup black beans
- ¼ cup SuperSeedz pumpkin seeds (Somewhat Spicy suggested)
- Dressing:
- 3 tbsp yellow or Dijon mustard
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup
Instructions
-
Place the greens in a large bowl. Pour half the dressing over them and massage to coat. Add black beans, pumpkin seeds, and any optional additions (see notes). Toss and enjoy.
Notes
avocado
kale
shredded red cabbage
shredded carrots
fennel seeds
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