10 Simple March Recipes to Flex Your Plant Power and Thrive Beyond 60

10 Simple March Recipes to Flex Your Plant Power and Thrive Beyond 60

March is one of my favorite months to reset my meals.

This is the time of year when I start wanting brighter flavors, lighter bowls, and more fresh ingredients that still feel satisfying. I do not want heavy food every day, and I definitely do not want to spend all night in the kitchen. I want simple recipes that taste good, support energy, and help me stay consistent.

That is why I built this recipe list around my March focus foods.

These recipes use the same core foods I am featuring this month including quinoa, asparagus, peas, arugula, lemon, mint, strawberries, tahini, tempeh, and artichokes. They are simple, flavorful, and easy to rotate through the week so you can flex your plant power and keep building the habits that help you thrive beyond 60.

Quick note: Nutrition facts are estimated per serving using typical ingredients. Your exact numbers will vary by brand, portions, and any swaps you make.

1) Lemon Mint Strawberry Quinoa Chia Breakfast Jars

Ingredients (4 servings)

• 2 cups cooked quinoa, cooled
• 2 cups chopped strawberries
• 4 tbsp chia seeds
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh mint
• 4 tbsp hemp seeds
• 1/2 to 3/4 cup water (just enough to loosen the tahini)
• Optional: pinch cinnamon

Instructions

1. In a small bowl, whisk tahini, lemon juice, and a little water until smooth and drizzle ready.
2. In a mixing bowl, combine quinoa, strawberries, chia seeds, mint, and hemp seeds.
3. Spoon into 4 jars or bowls.
4. Drizzle with the lemon tahini sauce and chill for at least 20 minutes before serving.

Estimated Nutrition (per serving)

• Calories: 323
• Protein: 12 g
• Carbs: 36 g
• Fat: 17 g
• Fiber: 11 g

Healthy Benefits

This is a great March breakfast because it gives you fiber, healthy fats, and plant protein in one easy meal. The strawberries, mint, and lemon keep it fresh and bright, and quinoa helps it feel filling without feeling heavy.

Serving Suggestions

Serve cold for breakfast or make it the night before for a grab and go option. You can also top it with extra strawberries if you want more fruit.

2) Sheet Pan Lemon Tahini Tempeh with Asparagus and Artichokes

Ingredients (4 servings)

• 16 oz tempeh, sliced or cubed
• 6 cups asparagus pieces
• 2 cups artichoke hearts, drained and chopped
• 4 tbsp tahini
• 3 tbsp fresh lemon juice
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp chopped dill (optional but great here)
• Sea salt and black pepper to taste
• Lemon slices for serving

Instructions

1. Preheat oven to 425°F.
2. Spread tempeh, asparagus, and artichokes on a sheet pan.
3. In a bowl, whisk tahini, lemon juice, olive oil, garlic, salt, and pepper. Thin with a little water if needed.
4. Toss everything with the sauce.
5. Roast for 20 to 25 minutes, stirring once halfway through.
6. Finish with dill and fresh lemon slices.

Estimated Nutrition (per serving)

• Calories: 429
• Protein: 33 g
• Carbs: 32 g
• Fat: 25 g
• Fiber: 18 g

Healthy Benefits

Tempeh gives this recipe strong staying power and protein. Asparagus and artichokes bring fiber and spring flavor, and tahini makes it creamy and satisfying without a heavy sauce.

Serving Suggestions

Serve as is for a lighter meal or over quinoa for a bigger dinner. This one is excellent for meal prep lunches too.

3) Creamy Spring Pea and Arugula Quinoa Skillet

Ingredients (4 servings)

• 3 cups cooked quinoa
• 2 cups peas
• 4 cups arugula
• 1/2 cup chopped spring onion
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 1/2 cups low sodium veggie broth
• Sea salt and black pepper
• Optional: chopped mint for topping

Instructions

1. Heat olive oil in a large skillet and sauté spring onion for 2 to 3 minutes.
2. Add peas and cook for another 2 minutes.
3. Stir in quinoa and veggie broth.
4. Whisk tahini and lemon juice together with a splash of broth, then stir into the skillet.
5. Fold in arugula and cook just until wilted.
6. Season with salt and pepper and top with mint if using.

Estimated Nutrition (per serving)

• Calories: 347
• Protein: 13 g
• Carbs: 47 g
• Fat: 13 g
• Fiber: 10 g

Healthy Benefits

This skillet is a simple way to get fiber, greens, and steady carbs in one bowl. The lemon and tahini give it a creamy spring flavor without dairy, and the peas add protein and natural sweetness.

Serving Suggestions

Serve warm as a main dish or pair it with a side of tempeh for a higher protein dinner.

4) Strawberry Mint Tempeh Lettuce Cups with Lemon Arugula

Ingredients (4 servings)

• 12 oz tempeh, crumbled
• 1 1/2 cups chopped strawberries
• 3 cups chopped arugula
• 1 cup chopped cucumber
• 16 romaine or butter lettuce leaves
• 1/4 cup chopped fresh mint
• 3 tbsp fresh lemon juice
• 2 tbsp coconut aminos or tamari
• 1 tbsp olive oil
• Sea salt and black pepper

Instructions

1. Heat olive oil in a skillet and cook tempeh until lightly browned.
2. Add coconut aminos and cook 1 more minute.
3. In a bowl, combine strawberries, arugula, cucumber, mint, lemon juice, salt, and pepper.
4. Spoon tempeh into lettuce leaves.
5. Top with the strawberry arugula mixture and serve right away.

Estimated Nutrition (per serving)

• Calories: 239
• Protein: 19 g
• Carbs: 17 g
• Fat: 13 g
• Fiber: 8 g

Healthy Benefits

This recipe gives you a fresh spring meal with protein, greens, and natural sweetness. It is light but still filling, which makes it a great March lunch when you want energy without feeling weighed down.

Serving Suggestions

Serve with a side of quinoa if you want a larger meal. These are also great for a casual lunch plate or a simple weekend dinner.

5) Roasted Sweet Potatoes with Quinoa, Peas, and Artichoke Filling

Ingredients (4 servings)

• 4 medium sweet potatoes
• 1 1/2 cups cooked quinoa
• 1 1/2 cups peas
• 1 1/2 cups chopped artichoke hearts
• 2 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 to 2 tbsp chopped mint
• Sea salt and black pepper
• Optional: chopped dill

Instructions

1. Preheat oven to 400°F.
2. Pierce sweet potatoes and roast for 40 to 50 minutes until tender.
3. In a skillet, warm olive oil and sauté peas and artichokes for 3 to 4 minutes.
4. Stir in quinoa, mint, salt, and pepper.
5. Whisk tahini and lemon juice with a splash of water to make a drizzle.
6. Split the sweet potatoes, fill with the quinoa mixture, and drizzle with lemon tahini.

Estimated Nutrition (per serving)

• Calories: 356
• Protein: 12 g
• Carbs: 60 g
• Fat: 9 g
• Fiber: 14 g

Healthy Benefits

This is a fiber rich meal that feels comforting and fresh at the same time. Sweet potatoes, peas, and artichokes support fullness and digestion, and tahini gives you a creamy finish that makes it feel complete.

Serving Suggestions

Serve as a full dinner or make a half portion for lunch. Add extra arugula on the side for more greens.

6) Asparagus Tempeh Egg Scramble with Arugula and Lemon

Ingredients (2 servings)

• 4 eggs
• 4 oz tempeh, crumbled
• 2 cups asparagus pieces
• 2 cups arugula
• 1/4 cup chopped spring onion
• 1 tbsp fresh lemon juice
• 2 tsp olive oil
• Sea salt and black pepper
• Optional: pinch dill

Instructions

1. Heat olive oil in a skillet and cook tempeh for 3 to 4 minutes.
2. Add asparagus and spring onion and cook until asparagus is just tender.
3. Whisk eggs with salt and pepper and pour into the skillet.
4. Gently scramble until eggs are cooked.
5. Fold in arugula and lemon juice right at the end.
6. Top with dill if using.

Estimated Nutrition (per serving)

• Calories: 331
• Protein: 28 g
• Carbs: 13 g
• Fat: 21 g
• Fiber: 7 g

Healthy Benefits

This is a high protein flexitarian breakfast or lunch that supports muscle and energy. The asparagus and arugula help bring in greens early in the day, and lemon keeps it bright.

Serving Suggestions

Serve on its own for a lighter meal or with a small side of quinoa or toast if you need more fuel.

7) Herbed Tempeh Quinoa Meatballs with Lemon Mint Pea Sauce

Ingredients (4 servings)

For the meatballs

• 12 oz tempeh
• 1 1/2 cups cooked quinoa
• 1 egg
• 1 tbsp lemon juice
• 1 tbsp chopped mint
• Sea salt and black pepper

For the sauce

• 1 1/2 cups peas
• 1 1/2 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp chopped mint
• Warm water as needed
• Salt and pepper

For serving

• 2 cups arugula

Instructions

1. Preheat oven to 400°F.
2. Pulse tempeh in a food processor until crumbly. Mix with quinoa, egg, lemon juice, mint, salt, and pepper.
3. Form into meatballs and place on a lined baking sheet.
4. Bake 20 to 22 minutes until lightly firm and browned.
5. For the sauce, blend peas, tahini, lemon juice, mint, salt, pepper, and a little warm water until smooth.
6. Serve meatballs over arugula with the pea sauce spooned on top.

Estimated Nutrition (per serving)

• Calories: 385
• Protein: 27 g
• Carbs: 33 g
• Fat: 19 g
• Fiber: 12 g

Healthy Benefits

This recipe gives you a strong protein and fiber combo while still tasting fresh and springy. The lemon mint pea sauce is a great change from heavier tomato or cream sauces.

Serving Suggestions

Serve over extra quinoa for a full dinner bowl, or plate with roasted asparagus for a clean meal prep option.

8) Strawberry Mint Arugula Tartines with Lemon Tahini and Pepita Crunch

Ingredients (4 servings)

• 4 slices hearty whole grain bread, toasted
• 2 cups sliced strawberries
• 4 cups arugula
• 1/4 cup chopped fresh mint
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 4 tbsp pumpkin seeds
• Sea salt and black pepper
• Optional: light drizzle olive oil

Instructions

1. Toast the bread.
2. Whisk tahini and lemon juice with a little water until spreadable.
3. Spread lemon tahini on each toast.
4. Top with arugula, strawberries, mint, and pumpkin seeds.
5. Add a pinch of salt and black pepper and serve right away.

Estimated Nutrition (per serving)

• Calories: 249
• Protein: 10 g
• Carbs: 31 g
• Fat: 12 g
• Fiber: 7 g

Healthy Benefits

This is a quick way to get greens, fruit, healthy fats, and crunch in one simple meal or snack. It is fresh, pretty, and perfect for March when you want lighter flavors but still need something satisfying.

Serving Suggestions

Serve as a light lunch with a soup, or cut each tartine in half for a brunch plate.

9) One Pan Lemon Artichoke Tempeh and Peas over Quinoa

Ingredients (4 servings)

• 14 oz tempeh, cubed
• 2 cups artichoke hearts, chopped
• 2 cups peas
• 2 cups asparagus pieces
• 2 cups cooked quinoa
• 1/2 cup chopped spring onion
• 3 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 to 2 tbsp chopped mint
• Sea salt and black pepper

Instructions

1. Heat olive oil in a large skillet.
2. Cook tempeh until golden on the edges.
3. Add spring onion, asparagus, peas, and artichokes and cook 4 to 5 minutes.
4. Stir in lemon juice, mint, salt, and pepper.
5. Fold in cooked quinoa and heat through.
6. Taste and adjust lemon or salt as needed.

Estimated Nutrition (per serving)

• Calories: 465
• Protein: 33 g
• Carbs: 55 g
• Fat: 17 g
• Fiber: 20 g

Healthy Benefits

This is one of those all in one meals that covers a lot for healthy aging. You get protein, fiber, greens, and spring vegetables in one skillet, and the lemon mint finish keeps it bright.

Serving Suggestions

Serve hot for dinner and pack leftovers for lunch. This one holds up well the next day.

10) Creamy Asparagus Artichoke Lemon Soup with Tahini and Arugula

Ingredients (4 servings)

• 5 cups asparagus pieces
• 1 1/2 cups artichoke hearts
• 3 cups arugula
• 1 cup white beans (for creaminess and extra fiber)
• 4 cups low sodium veggie broth
• 1 cup unsweetened plain plant milk
• 2 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 2 garlic cloves
• Sea salt and black pepper

Instructions

1. Heat olive oil in a soup pot and sauté garlic for 1 minute.
2. Add asparagus, artichokes, white beans, and broth. Simmer 12 to 15 minutes.
3. Stir in arugula and cook 1 minute until wilted.
4. Blend until smooth.
5. Stir in plant milk, tahini, and lemon juice.
6. Warm gently, season to taste, and serve.

Estimated Nutrition (per serving)

• Calories: 238
• Protein: 12 g
• Carbs: 31 g
• Fat: 10 g
• Fiber: 11 g

Healthy Benefits

This soup is rich in fiber and easy on the stomach, while still feeling creamy and comforting. It is a great way to use March produce and keep your meals light but nourishing.

Serving Suggestions

Serve with a slice of whole grain toast or a small side salad. It also makes a great starter for dinner.

Final Note for March

You do not need a complicated meal plan to eat well this month.

A simple group of focus foods can carry your whole week when you use them in different ways. That is the real win. You get variety, better consistency, and less stress in the kitchen.

If you make any of these, tag me on Instagram and let me know which one you try first. I will be sharing more March recipes, drinks, and healthy aging tips all month on Plant Based Flex.

Let’s keep it simple, flex your plant power, and keep building the habits that help us thrive beyond 60.

Disclaimer:
This content is for informational purposes only and is not medical advice. Always consult your healthcare provider before making changes to your diet, supplements, or lifestyle, especially if you have existing conditions or take medication.

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