Did you know that eating 30 different types of plant foods a week has been shown to help boost gut health[1]? A more diverse diet of fruits, vegetables, grains, legumes, nuts, and seeds feeds your gut microbiome—the trillions of microbes that can also support everything from your digestion to your mood and immunity[2].
The best part? Hitting that 30-plant goal isn’t as hard as it sounds.
It’s not just about fruit and veg (though those are important too). Wholegrains, beans, lentils, nuts, seeds, and even herbs and spices all count as plant points. And yes, fresh, frozen, canned, or dried versions all contribute, so your cupboard staples and freezer faves can help you stay on track.
To make it even easier, we have shared five simple, flavour-packed recipes, each delivering up to 8 plant points per serving. From vibrant salads and hearty curries to a bold Jambalaya and a nourishing Mexican-style bowl, these dishes are quick to prepare, easy to love, and full of feel-good ingredients.
Whether you’re new to the plant point challenge or just looking for new meal ideas, these recipes will help you reach that 30-a-week goal—deliciously.
Ready to power up your plate? See our 5 recipes below!
Ginger Harissa Roasted Vegetable Pilaf – 8 ¾ plant points
Prep: 15 minutes
Cook: 30 minutes
Serves 4
Ingredients
2 parsnips, diced
2 carrots, diced
1 onion, diced
2 tbsp olive oil
5cm piece root ginger, grated
1 tbsp harissa paste
200g pack sliced Cavolo Nero
250g pouch super seeds with quinoa & chia
200g brown basmati rice
Juice 1 lime
Yoghurt to serve
Instructions
Preheat the oven to 200°C, gas mark 6.
Place the parsnips, carrot and onion on a large baking tray and toss with 1 tbsp oil, ginger and harissa, season and roast for 20 minutes. Add the cavolo nero, the seeds mix and toss in the remaining oil, roast for a further 10 minutes.
Meanwhile, cook the rice in boiling water for 20-25 minutes until tender and drain well.
Stir the rice into the vegetable mixture with the lime juice, season and serve with the yogurt.
Cooking tip: Great to use up leftover cooked rice. Try stirring in cooked prawns at the end.
Houmous, Spinach and Noodle Salad - 7 ½ plant points
Prep: 10 minutes
Cooks: 5 minutes
Serves: 2
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Ingredients
1 nest egg noodles 60g
3 tbsp houmous 60g
2 tsp grated ginger
Juice 1 lime
2 tsp tahini
1 tsp soy sauce
½ x 250g bag Spinach
75g cherry tomatoes, halved
1 small carrot, grated 100g
1 small courgette, grated 125g
Instructions
Cook the noodles according to pack instructions, drain and run under cold water.
Meanwhile, whisk together the houmous, ginger, lime juice, tahini, and soy with 2 tbsp water. Season to taste.
In a large bowl, mix together the spinach, tomatoes, carrot, courgette and noodles. Toss in the dressing to serve.
Mexican Quinoa Bowl - 7 ½ plant points
Prep: 20 minutes
Cooks: 15 minutes
Serves: 4
Ingredients
175g quinoa
250g pack kale (or use 250g pack spinach)
1 tbsp oil
300g chicken breast, thinly sliced
1 tsp mild chilli powder
400g can kidney beans
200g pack fresh tomato salsa
227g can chopped tomatoes
2 ripe avocados
1 tbsp chilli sauce
1 lime
Instructions
Cook the quinoa in stock for 15 minutes, drain off any excess liquid. Meanwhile, cook the kale in boiling water for 5 minutes, drain and stir into the quinoa and season. Place in the base of a heatproof serving bowl.
Meanwhile, heat the oil and fry the chicken and chilli powder for 5-6 minutes, add the kidney beans, salsa and tomatoes and cook for 1 minute or until the chicken is cooked throughout. Spoon on top of the quinoa.
Mash the avocado with the chilli sauce and juice of half the lime, season and spoon over the chicken. Serve with the remaining half lime cut into wedges.
Saag Channa Masala - 5 points
Prep: 5 minutes
Cooks: 20 minutes
Serves: 4
Ingredients
2 tbsp vegetable oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp chilli flakes
1 tsp ground coriander
1 tsp turmeric
2 leeks, washed and sliced
1 thumb size knob ginger- grated
3 cloves garlic, sliced
6 tomatoes chopped
1 400ml tin chickpeas, drained.
100ml coconut cream
200g spinach, chopped up roughly
Instructions
Add the oil to a large frying pan and heat to a medium heat. Add in the cumin and mustard seeds. When they start to pop, add in the chilli flakes, coriander, and turmeric.
Stir for a few seconds, then add in the leeks. Fry for approx 6-7minutes until soft and browning.
Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes and 200ml water.
Cook for a further 5-6 minutes then add the chickpeas, coconut cream. Cover and simmer for 5 minutes, adding the spinach for the final 2 minutes.
Season to taste.
Cajun Kale Jambalaya - 5 plant points
Prep: 15 minutes
Cooks: 25 minutes
Serves: 4
Ingredients
250g bag kale
1 tbsp oil
2 leeks, sliced
1 tbsp Cajun seasoning
1 tsp smoked paprika
2 corn on the cob
250g long grain rice
2 x 400g cans chopped tomatoes
400ml vegetable stock
Instructions
Cook the kale in boiling water for 3-4 minutes, drain well.
Meanwhile, heat the oil in a large frying pan and fry the leeks for 4-5 minutes, add the spices and cook for 1 minute.
Cut the kernels off the corn cob using a sharp knife and add the pan with the rice, chopped tomatoes and stock, cover and simmer gently for 20 minutes until tender, stirring occasionally until the rice is tender and liquid has been absorbed. Season to taste and stir in the kale to serve.