18 Delicious Plantiful Kiki Recipes Amazing

Ready to transform your kitchen into a vibrant hub of plant-based delights? Our roundup of 18 Delicious Plantiful Kiki Recipes is here to inspire your next culinary adventure. Whether you’re craving quick dinners, seasonal favorites, or cozy comfort food, these dishes promise to delight your taste buds and nourish your soul. Dive in and discover the magic of plant-based cooking—your next favorite recipe awaits!

Plantiful Kiki Green Smoothie

Fuel your morning with this vibrant, nutrient-packed green smoothie that’s as delicious as it is Instagram-worthy. Blend your way to a healthier day with just a few simple ingredients.

Ingredients

• 1 cup spinach
• 1/2 cup kale
• 1 banana
• 1/2 cup almond milk
• 1 tbsp chia seeds
• 1/2 cup ice

Instructions

1. Wash 1 cup spinach and 1/2 cup kale thoroughly under cold water.
2. Peel 1 banana and break it into chunks for easier blending.
3. Add the spinach, kale, banana, 1/2 cup almond milk, and 1 tbsp chia seeds into a high-speed blender.
4. Blend on high for 30 seconds until the greens are fully broken down.
5. Add 1/2 cup ice and blend again for another 30 seconds until smooth.
6. Pour into a glass and serve immediately for the best texture and flavor.

Bright green and perfectly creamy, this smoothie tastes like a tropical getaway. Try topping it with a sprinkle of chia seeds or a slice of banana for an extra touch of elegance.

Kiki’s Quinoa Salad

Packed with protein and bursting with freshness, this quinoa salad is your go-to for a quick, nutritious meal. Perfect for meal prep or a last-minute side, it’s as versatile as it is vibrant.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp lemon juice
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Instructions

1. Rinse 1 cup quinoa under cold water for 1 minute to remove bitterness.
2. In a medium saucepan, combine rinsed quinoa, 2 cups water, and 1/2 tsp salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
5. Transfer quinoa to a large bowl and drizzle with 1 tbsp olive oil. Toss to coat.
6. Add 1 cup halved cherry tomatoes, 1/2 diced cucumber, and 1/4 cup finely chopped red onion to the bowl.
7. In a small bowl, whisk together 2 tbsp lemon juice, 1/4 tsp black pepper, and 1/4 tsp salt. Pour over salad.
8. Gently toss salad to combine all ingredients.
9. Sprinkle 1/4 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the top.
10. Serve immediately or chill for 30 minutes to enhance flavors.

Refreshingly crisp with a tangy lemon kick, this salad pairs beautifully with grilled chicken or as a standalone light lunch. For an extra crunch, top with toasted almonds right before serving.

Vegan Kiki Lentil Soup

Absolutely no one does comfort like a bowl of steaming lentil soup, and this vegan Kiki version? **Game-changer.** Packed with protein, bursting with flavor, and ready in under an hour, it’s your next pantry raid hero.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 minced garlic cloves
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup dried green lentils
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 cup diced onion, sauté until translucent, about 3 minutes.
3. Stir in 2 minced garlic cloves, cook for 30 seconds until fragrant.
4. Add 1 cup chopped carrots and 1 cup chopped celery, cook for 5 minutes.
5. Rinse 1 cup dried green lentils under cold water, then add to the pot.
6. Pour in 4 cups vegetable broth, bring to a boil.
7. Reduce heat to low, simmer uncovered for 25 minutes, stirring occasionally.
8. Mix in 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
9. Continue simmering for 10 more minutes until lentils are tender.
10. Remove from heat, stir in 1 tbsp lemon juice.

Get ready for a soup that’s **creamy without cream**, with a smoky depth from the paprika. Serve with a swirl of vegan yogurt or a handful of crispy croutons for that extra crunch.

Plantiful Kiki Chickpea Curry

Elevate your weeknight dinner with this creamy, dreamy chickpea curry that’s packed with flavor and ready in a flash. Perfect for meal prep or a cozy night in, it’s a bowl of comfort that doesn’t skimp on the good stuff.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion, garlic, and ginger. Sauté for 3 minutes until fragrant.
3. Stir in curry powder, turmeric, and cumin. Cook for 1 minute to toast the spices.
4. Add chickpeas, coconut milk, and vegetable broth. Bring to a simmer.
5. Reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.
6. Remove from heat. Stir in lime juice, salt, and black pepper.
7. Garnish with cilantro before serving.

Lusciously creamy with a hint of spice, this curry is a texture dream. Serve it over rice or with naan for scooping up every last bit of sauce.

Kiki’s Avocado Toast

Y’all, this isn’t just avocado toast—it’s a vibe. Creamy, crunchy, and with a kick that’ll wake up your taste buds faster than your morning alarm.

Ingredients

• 2 slices sourdough bread
• 1 ripe avocado
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 eggs
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat a skillet over medium heat (350°F) and brush both sides of the sourdough slices with olive oil.
2. Toast the bread in the skillet for 2-3 minutes per side, until golden and crispy. Tip: Press down gently with a spatula for even toasting.
3. While the bread toasts, halve the avocado, remove the pit, and scoop the flesh into a bowl.
4. Mash the avocado with lemon juice, salt, and black pepper until smooth but slightly chunky. Tip: Use a fork for the perfect texture.
5. Spread the mashed avocado evenly over the toasted sourdough slices.
6. In the same skillet, fry the eggs over medium heat for 3-4 minutes, until the whites are set but the yolks are still runny. Tip: Cover the skillet to speed up cooking without flipping.
7. Top each avocado toast with a fried egg, sprinkle with red pepper flakes and crumbled feta cheese.

Mmm, the creamy avocado pairs perfectly with the crispy bread and runny yolk. Serve with a side of hot sauce for an extra kick or layer on some smoked salmon for a luxe twist.

Plantiful Kiki Zucchini Noodles

Revolutionize your dinner routine with these lightning-fast zucchini noodles that pack a punch of flavor and freshness. Ready in minutes, they’re your go-to for a guilt-free, veggie-loaded meal.

Ingredients

• 2 medium zucchinis
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1/4 cup chopped fresh basil

Instructions

1. Using a spiralizer, turn the zucchinis into noodles. Tip: If you don’t have a spiralizer, a vegetable peeler works for wide, ribbon-like noodles.
2. Heat olive oil in a large skillet over medium heat (350°F).
3. Add minced garlic to the skillet, sauté for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
4. Add zucchini noodles to the skillet, tossing gently to coat with oil and garlic. Cook for 2 minutes. Tip: Zucchini noodles cook quickly; overcooking makes them mushy.
5. Season with salt and black pepper, then remove from heat.
6. Stir in lemon juice and half of the Parmesan cheese.
7. Garnish with chopped basil and remaining Parmesan before serving.

Mouthwatering and light, these zucchini noodles offer a crisp texture with a bright, lemony finish. Serve them alongside grilled chicken or fold in some cherry tomatoes for a colorful twist.

Kiki’s Sweet Potato Mash

Get ready to revolutionize your side dish game with this creamy, dreamy sweet potato mash that’s as easy as it is delicious. Perfect for any season, it’s a crowd-pleaser that packs a punch of flavor.

Ingredients

• 2 lbs sweet potatoes, peeled and cubed
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Place the cubed sweet potatoes in a large pot and cover with water by 1 inch. Bring to a boil over high heat.
2. Reduce heat to medium and simmer until the sweet potatoes are fork-tender, about 15 minutes. Tip: Don’t overcook, or they’ll become watery.
3. Drain the sweet potatoes and return them to the pot. Add the heavy cream, butter, salt, cinnamon, and nutmeg.
4. Mash the sweet potatoes with a potato masher until smooth. Tip: For extra creaminess, use a hand mixer on low speed.
5. Adjust seasoning if necessary and serve warm. Tip: Garnish with a sprinkle of cinnamon or a pat of butter for extra flavor.

Silky smooth with a hint of warmth from the spices, this mash is a versatile side that pairs beautifully with roasted meats or as a base for a savory bowl. Try topping it with crispy bacon or a drizzle of maple syrup for a sweet and salty twist.

Plantiful Kiki Beetroot Hummus

Transform your snack game with this vibrant, nutrient-packed twist on classic hummus. This beetroot version is a feast for the eyes and the palate, blending earthy sweetness with creamy texture.

Ingredients

• 1 cup cooked chickpeas
• 1 medium beetroot, roasted and peeled
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 2 tbsp olive oil
• 2 tbsp water

Instructions

1. Preheat your oven to 400°F. Wrap the beetroot in foil and roast for 45 minutes until tender. Let cool, then peel.
2. In a food processor, combine the chickpeas, peeled beetroot, tahini, lemon juice, garlic, cumin, and salt. Blend until smooth.
3. Tip: For extra creaminess, add the olive oil and water gradually while the processor is running.
4. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed. Blend again for 30 seconds.
5. Tip: If the hummus is too thick, add more water, one tablespoon at a time, until desired consistency is reached.
6. Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with a pinch of cumin for garnish.
7. Tip: For a smoother texture, peel the chickpeas before blending. It’s a game-changer!

Here’s how it turns out: silky smooth with a bold, earthy flavor and a stunning pink hue. Serve it with pita chips or as a colorful spread on avocado toast for an Instagram-worthy meal.

Kiki’s Spinach and Mushroom Pasta

Craving a dish that’s **quick, creamy, and packed with greens**? This spinach and mushroom pasta **delivers big flavors** with minimal fuss—perfect for weeknights or impressing last-minute guests.

Ingredients

• 8 oz pasta
• 2 tbsp olive oil
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup sliced mushrooms and sauté until golden, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 2 cups fresh spinach to the skillet. Cook until just wilted, about 1 minute.
5. Pour in 1/2 cup heavy cream and bring to a simmer. Let it thicken slightly, about 2 minutes.
6. Remove skillet from heat. Stir in 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper until the sauce is smooth.
7. Toss the cooked pasta into the skillet with the sauce until evenly coated.

Unbelievably creamy with a **pop of earthy mushrooms and fresh spinach**, this pasta shines when served with an extra sprinkle of Parmesan and a side of crusty bread for dipping.

Plantiful Kiki Berry Smoothie Bowl

Wake up your taste buds with this vibrant, nutrient-packed smoothie bowl that’s as Instagram-worthy as it is delicious. Blend, top, and dive into a breakfast that fuels your day with every spoonful.

Ingredients

• 1 cup frozen mixed berries
• 1 ripe banana
• 1/2 cup almond milk
• 1 tbsp chia seeds
• 1/2 cup granola
• 1 tbsp honey
• 1/4 cup sliced strawberries

Instructions

1. Add 1 cup frozen mixed berries, 1 ripe banana, and 1/2 cup almond milk to a blender.
2. Blend on high for 45 seconds until smooth and creamy. Tip: For a thicker consistency, add more frozen berries.
3. Pour the smoothie into a bowl.
4. Sprinkle 1 tbsp chia seeds evenly over the top for an omega-3 boost.
5. Add 1/2 cup granola around the edges for crunch. Tip: Toast the granola beforehand for extra flavor.
6. Drizzle 1 tbsp honey over the granola and smoothie base.
7. Garnish with 1/4 cup sliced strawberries. Tip: Arrange them in a pattern for that picture-perfect finish.

You’ll love the creamy texture against the crunchy granola, with a sweet and tangy flavor profile. Serve it with a side of coconut flakes or a dollop of almond butter for an extra indulgent twist.

Kiki’s Roasted Vegetable Medley

Transform your dinner game with this vibrant, flavor-packed roasted veggie medley that’s as easy as it is delicious. Toss, roast, and devour—your taste buds won’t know what hit them.

Ingredients

• 2 cups broccoli florets
• 1 cup carrot slices
• 1 cup red bell pepper chunks
• 1 cup zucchini slices
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine broccoli florets, carrot slices, red bell pepper chunks, and zucchini slices.
3. Drizzle olive oil over the vegetables and toss to coat evenly.
4. Sprinkle garlic powder, salt, and black pepper over the vegetables; toss again to distribute the seasonings.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly charred.
7. Remove from the oven and let cool for 2 minutes before serving.

Kick back and savor the crispy edges and smoky sweetness of these roasted veggies. Perfect as a standalone dish or tossed with quinoa for a hearty bowl.

Plantiful Kiki Coconut Yogurt Parfait

Feast your eyes on this creamy, dreamy parfait that’s as easy to make as it is to devour. Packed with plant-based goodness, it’s the ultimate breakfast or snack hack.

Ingredients

• 1 cup coconut yogurt
• 1/2 cup granola
• 1/4 cup mixed berries
• 1 tbsp maple syrup
• 1/4 tsp vanilla extract

Instructions

1. In a small bowl, mix 1 cup coconut yogurt with 1/4 tsp vanilla extract until well combined.
2. Layer half of the yogurt mixture into the bottom of a parfait glass.
3. Sprinkle 1/4 cup granola evenly over the yogurt layer.
4. Add 1/8 cup mixed berries on top of the granola.
5. Repeat the layers with the remaining yogurt, granola, and berries.
6. Drizzle 1 tbsp maple syrup over the top for a sweet finish.

Enjoy the contrast of crunchy granola and soft berries against the smooth yogurt. Serve immediately for the best texture, or let it sit for a few minutes to allow the granola to soften slightly.

Kiki’s Stuffed Bell Peppers

Kickstart your meal prep with these vibrant stuffed bell peppers—packed with flavor, easy to make, and totally Instagram-worthy.

Ingredients

• 4 large bell peppers
• 1 lb ground beef
• 1 cup cooked rice
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheese
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F.
2. Cut tops off bell peppers and remove seeds.
3. Heat olive oil in a skillet over medium heat.
4. Add ground beef, cook until no pink remains, about 5 minutes.
5. Add onion, garlic, salt, and pepper; cook for 2 minutes.
6. Stir in rice and tomatoes; cook for 1 minute.
7. Stuff peppers with beef mixture, top with cheese.
8. Place peppers in a baking dish, bake for 25 minutes.
9. Broil for 2 minutes until cheese is golden.

Cheesy, hearty, and with a slight crunch from the peppers, these stuffed bell peppers are a crowd-pleaser. Serve them with a side of sour cream or avocado for an extra creamy texture.

Plantiful Kiki Pumpkin Soup

Bold flavors meet creamy comfort in this Plantiful Kiki Pumpkin Soup. Blend up autumn in a bowl with just a handful of ingredients.

Ingredients

• 2 cups pumpkin puree
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup coconut milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1/2 cup chopped onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 2 cups pumpkin puree, stirring to combine with onions and garlic.
5. Slowly add 3 cups vegetable broth, mixing well to avoid lumps.
6. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
7. Use an immersion blender to puree the soup until smooth. Tip: For extra creaminess, blend for an additional minute.
8. Stir in 1/2 cup coconut milk, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Tip: Warm the coconut milk slightly before adding to prevent curdling.
9. Simmer for another 5 minutes, adjusting seasoning if necessary. Tip: A pinch of cinnamon can add a warm depth to the flavor profile.

Velvety smooth with a hint of spice, this soup is a cozy embrace in every spoonful. Serve with a drizzle of coconut milk and toasted pumpkin seeds for a crunch.

Kiki’s Chia Seed Pudding

Nail your breakfast game with this no-fuss, nutrient-packed chia seed pudding that’s as easy to make as it is delicious. Perfect for meal prep or a quick snack, it’s customizable to your taste buds.

Ingredients

• 1/4 cup chia seeds
• 1 cup almond milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup mixed berries

Instructions

1. In a medium bowl, combine 1/4 cup chia seeds and 1 cup almond milk.
2. Stir in 1 tbsp maple syrup and 1/2 tsp vanilla extract until well mixed.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to expand and the mixture to thicken.
4. Before serving, give the pudding a good stir to break up any clumps.
5. Top with 1/4 cup mixed berries for a fresh, fruity finish.

Make this pudding your canvas—swap almond milk for coconut milk or top with nuts for crunch. The result? A creamy, dreamy texture with a hint of sweetness and a burst of berry freshness. Serve it in a mason jar for an Instagram-worthy breakfast or snack.

Plantiful Kiki Tomato Basil Pasta

Bold flavors meet in this Plantiful Kiki Tomato Basil Pasta, a dish that’s as vibrant as it is simple. Grab your fork—this one’s a game-changer.

Ingredients

• 8 oz pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegan parmesan

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add cherry tomatoes to the skillet, cooking for 5 minutes until they begin to soften and release juices. Tip: Press lightly on tomatoes to help them burst.
4. Drain pasta and add it directly to the skillet with the tomatoes. Toss to combine, adding reserved pasta water as needed to create a light sauce.
5. Remove skillet from heat. Stir in basil, salt, and black pepper. Tip: Adding basil off the heat preserves its bright color and flavor.
6. Serve immediately, topped with vegan parmesan.

Fresh and zesty, this pasta boasts a juicy texture with a kick from the red pepper flakes. Try it with a sprinkle of extra basil or a side of garlic bread for crunch.

Kiki’s Grilled Eggplant Sandwich

Absolutely nobody does grilled eggplant like Kiki—this sandwich is a game-changer. Packed with smoky flavors and a creamy texture, it’s the ultimate summer bite.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 ciabatta rolls, halved
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 cup arugula
• 2 slices mozzarella cheese

Instructions

1. Preheat grill to medium-high, 400°F.
2. Brush eggplant slices with olive oil on both sides, then season with salt and pepper.
3. Grill eggplant for 4 minutes per side, until charred and tender.
4. Toast ciabatta rolls on the grill for 1 minute, cut side down.
5. Mix mayonnaise and lemon juice in a small bowl.
6. Spread mayonnaise mixture on the bottom half of each roll.
7. Layer grilled eggplant, arugula, and mozzarella on the rolls.
8. Close sandwiches and press gently to combine.

Juicy, smoky, and with a perfect crunch, this sandwich is a flavor bomb. Try it with a side of sweet potato fries for the ultimate meal.

Plantiful Kiki Mango Salsa

Transform your snack game with this vibrant Plantiful Kiki Mango Salsa—**bold flavors, zero fuss**. Toss it together in minutes for a sweet, spicy kick that’ll have everyone begging for the recipe.

Ingredients

• 2 cups diced mango
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1/2 tsp salt

Instructions

1. In a large bowl, combine 2 cups diced mango, 1/2 cup diced red onion, 1/4 cup chopped cilantro, and 1 minced jalapeño.
2. Drizzle with 2 tbsp lime juice and sprinkle 1/2 tsp salt over the mixture.
3. Gently toss all ingredients until evenly coated. **Tip:** For best flavor, let the salsa sit for 10 minutes before serving.
4. Adjust seasoning if needed, but remember the flavors will intensify as it sits. **Tip:** Use a serrated knife for easier mango dicing.
5. Serve immediately or refrigerate for up to 2 days. **Tip:** For a chunkier texture, dice the mango into larger pieces.

Every bite bursts with juicy mango, crisp onion, and a hint of heat. Scoop it up with chips, or spoon it over grilled fish for a tropical twist.

Conclusion

Absolutely delightful, these 18 Plantiful Kiki recipes are a treasure trove of flavors waiting to spice up your meal plans! Whether you’re a seasoned plant-based chef or just starting out, there’s something here for everyone. We’d love to hear which recipes stole your heart—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow foodies to discover!

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