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10 Plant-Based Cinco de Mayo Recipes

Sharon Palmer

Say hola to a healthy, vibrant plant-based menu to celebrate Cinco de Mayo this year. We often think of Mexican food as unhealthy, what with those layers of ooey-gooey cheese, deep-fried chips and tortillas, fatty meats, and creamy sauces. However, traditional Mexican food is based on plants, such as corn, beans, squash, chiles, spices, tomatoes, and fruits. I collected a few of my favorite, light and healthy plant-based Mexican recipes to help inspire your menu today. Party right with these delicious recipes, hand-tested in my own kitchen.

10 Plant-Based Cinco de Mayo Recipes

Red Raspberry Salsa 

I love the sweet-tart taste of red raspberries paired with unexpected flavors, such as the spiciness of a salsa. This recipe is super easy to whip up and oh-so-pretty at your next party! Plus, raspberries are packed with nutrition for such a skinny calorie return.

Avocado Salsa

I love a good veggie-rich salsa dip to serve with whole grain crackers, corn or bean chips, and veggies. And this avocado salsa is packed with extra goodies: corn, green onions, cilantro, black olives, corn, and jalapenos. It’s not only delicious, but it’s beautiful to boot. 

Spicy Sorghum Avocado Salad

The Latin flavors of cilantro, avocado, corn and tomatoes truly brighten up this nutrient-rich, satisfying salad. It’s even better the next day!

Radish Jicama Salad with Lemon Cumin Vinaigrette 

I love this crispy, spring salad, featuring crunchy radishes and jicama. I paired this salad with a Latin-inspired olive oil vinaigrette, flavored with lemon, cumin seeds and garlic. Best of all, you can whip up this salad in no time! 

Tortilla Soup 

A traditional Mexican dish, tortilla soup is a spicy blend of tomatoes, vegetables, and crisp tortilla strips. This easy plant-powered version from Plant-Powered for Life—you can whip it up in no time—throws protein-rich black beans into the mix. Best of all, this dish relies on preserved goods, such as canned tomatoes, frozen corn, and canned beans, so you can make it year-round from your pantry. And it’s a great complement for a simple sandwich, burrito, or vegetable salad for lunch or dinner.

Spicy Lentil Tacos

These Spicy Lentil Tacos are filled with a variety of powerful herbs and spices, including garlic, chili peppers, chili powder, oregano, cumin, cayenne pepper, and cilantro. Heavy on flavor and health, you won’t even miss the salt in this plant-based recipe!

Burrito with Refried Beans and Corn

I always say that people make plant-based eating too complicated! It can be just as easy as this Burrito with Refried Beans and Corn: whole grain tortillas filled with six ingredients and a side of prepared salsa. This simple burrito—which relies upon frozen and canned ingredients—can be prepared in about 15 minutes for a busy weeknight, weekend brunch, or healthy work lunch.

Vegan Tamale Pie

Looking for an easy plant-based, comfort food dish the whole family will love? Try this easy, yummy Vegan Tamale Pie, which is a retro recipe from my own mother’s kitchen years ago. 


Chipotle Tomato Rice Power Bowl

Put the power of a zesty tomato rice to work in this delicious, fiesta Chipotle Tomato Rice Power Bowl, filled with piquant flavors, such as chipotle, kale, black beans, avocados, sweet corn, cilantro, and an herbal dressing. This meal-in-a-bowl is great for meal prepping for the week, packing away in lunchboxes, or creating build-your-own dinners for the whole family.

Easy Cumin Brown Rice

Try this simple, no-fail brown Cumin Brown Rice recipe as your go-to side dish to pair with whole grain bowlscurriesstir-fries, and baked tofu.

For other plant-based recipes for Cinco de Mayo, try these:

Avocado Cilantro Hummus
Tofu Mushroom Tacos
Easy Black Bean Spinach Enchiladas

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