12 New Zealand Vegetable Recipes to Inspire Your Kitchen

Ready for a veggie adventure? Let’s dive into New Zealand’s vibrant culinary world with 12 plant-powered recipes that sing with Kiwi flair!

From the golden sweetness of kumara to the untamed bite of pūhā, these dishes weave together Māori heritage and fresh, modern twists—straight from Aotearoa’s heart to your plate.

Time to get cooking and savor some NZ veggie goodness!

1. Kumara Fries

Ingredients:

• 2 large kumara (sweet potatoes), scrubbed
• 2 tbsp olive oil
• Salt to taste
• Optional: paprika, garlic powder, or rosemary

Process:

1. Scrub kumara clean under water—keep the skin for a rustic touch if desired.
2. Slice into thin sticks, no thicker than a quarter-inch.
3. Soak in cold water for 1 hour, changing the water twice to remove starch.
4. Drain and pat dry with a towel.
5. Toss with olive oil until evenly coated.
6. Preheat oven to 430°F (220°C) and spread kumara in a single layer on a baking sheet.
7. Bake for 40 minutes, flipping halfway, then leave in the turned-off oven for 5-10 minutes more.
8. Sprinkle with salt and serve hot.

Preparation Time: 15 minutes (plus 1 hour soaking)
Cooking Time: 40-50 minutes
Make It Unique & Presentation:
Dust with paprika for a smoky vibe or rosemary for herby flair—dip in a tahini-lemon sauce for extra zing! Pile high in a wooden bowl with a side of dip for a casual Kiwi feel.

2. Silverbeet and Cheese Quiche

Ingredients:

• 1 sheet shortcrust pastry
• 1 bunch silverbeet, chopped (stems removed)
• 2 garlic cloves, minced
• 4 eggs
• 1 cup cream (or plant-based alternative)
• 1 cup grated cheese (cheddar or vegan cheese)
• Salt and pepper to taste
• 1 tbsp olive oil

Process:

1. Preheat oven to 200°C and lightly grease a 23cm quiche dish.
2. Heat olive oil in a frying pan over medium heat and sauté silverbeet and garlic for 2-3 minutes until wilted.
3. Whisk eggs and cream in a jug, stir in cheese, and season with salt and pepper.
4. Roll out pastry to fit the dish, line it, and blind bake with baking paper and beans for 10 minutes.
5. Remove weights and bake for 5 more minutes.
6. Spread silverbeet over the pastry base, pour in egg mixture, and bake for 25-30 minutes until golden and set.
7. Cool for 5 minutes before slicing.

Preparation Time: 20 minutes
Cooking Time: 40-45 minutes
Make It Unique & Presentation:
Add caramelized onions or a pinch of nutmeg for depth—swap cheese for a vegan version if you like! Slice and plate on white china with a sprig of parsley for simple elegance.

3. Brussels Sprouts with Orange and Almonds

Ingredients:

• 1.5kg brussels sprouts, trimmed
• 100g blanched almonds
• Zest of 2 oranges
• 50g butter (or vegan butter)
• Salt and pepper to taste

Process:

1. Preheat oven to 180°C (160°C fan-forced).
2. Scatter almonds on a baking tray and toast for 8-10 minutes until golden.
3. Boil brussels sprouts in salted water for 2 minutes.
4. Drain and refresh under cold water, then halve or quarter them.
5. Simmer orange zest in boiling water for 1 minute, then drain.
6. Melt butter in a large pan over medium heat.
7. Add sprouts, orange zest, half the chopped almonds, and season with salt and pepper.
8. Toss until heated through, then top with remaining almonds to serve.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Make It Unique & Presentation:
Switch almonds for walnuts or add chili flakes for a warm twist—a maple drizzle makes it pop! Serve on a slate board for a rustic touch, with almonds sprinkled like treasure.

4. Vegetable Curry with NZ Vegetables

Ingredients:

• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder (turmeric, cumin, coriander mix)
• 1 kumara, cubed
• 1 bunch silverbeet, chopped
• 1 capsicum, sliced
• 400ml coconut milk
• Salt and chili to taste
• Rice or naan to serve

Process:

1. Heat a splash of oil in a large pot over medium heat.
2. Sauté onion and garlic for 3-4 minutes until soft and fragrant.
3. Stir in curry powder and cook for 1 minute to bloom the spices.
4. Add kumara, silverbeet, and capsicum, tossing to coat.
5. Pour in coconut milk and stir well.
6. Bring to a gentle simmer and cook for 20-25 minutes until veggies are tender, stirring occasionally.
7. Season with salt and chili, then serve over rice or with naan.

Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Make It Unique & Presentation:
Toss in chickpeas for protein or swap kumara for pumpkin—fresh ginger adds a zesty kick! Spoon into bowls with rice, garnished with cilantro for a vibrant pop.

5. Kale, Spinach, and Silverbeet Frittata

Ingredients:

• 2 cups mixed greens (kale, spinach, silverbeet), chopped
• 6 eggs (or egg substitute)
• 1/4 cup milk (or plant-based milk)
• 1/2 cup grated cheese (optional, vegan if preferred)
• Salt and pepper to taste
• 1 tbsp olive oil

Process:

1. Heat olive oil in a non-stick pan over medium heat.
2. Sauté kale, spinach, and silverbeet for 3-4 minutes until slightly softened.
3. Whisk eggs with milk in a bowl, season with salt and pepper, and stir in cheese if using.
4. Pour egg mixture over the greens in the pan.
5. Cook on the stovetop for 5 minutes until edges set.
6. Finish under a grill or in a 180°C oven for 5-7 minutes until puffed and golden.
7. Slice and serve warm.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Make It Unique & Presentation:
Add roasted capsicum or a sprinkle of smoked paprika—pūhā swaps in for a wild Māori edge! Cut into wedges and stack on a platter for a casual, shareable vibe.

6. Parsnips and Kumara with Lentils

Ingredients:

• 2 parsnips, peeled and chopped
• 1 large kumara, cubed
• 1 cup dried lentils (green or brown)
• 2 tbsp olive oil
• 1 tsp thyme or rosemary
• Salt and pepper to taste

Process:

1. Preheat oven to 200°C.
2. Toss parsnips and kumara with olive oil, salt, and pepper, and spread on a baking tray.
3. Roast for 30-40 minutes until golden, turning halfway.
4. Simmer lentils in water for 20-25 minutes until tender but firm, then drain.
5. Mix roasted veggies with lentils in a bowl.
6. Sprinkle with thyme or rosemary and toss gently.
7. Serve warm.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Make It Unique & Presentation:
Swap thyme for cumin or add a handful of spinach—a tahini drizzle adds creamy richness! Heap into a rustic bowl, topped with a sprig of thyme for earthy charm.

7. Silverbeet and Cheese Gratin

Ingredients:

• 1 bunch silverbeet, stems removed
• 2 tbsp butter (or vegan butter)
• 2 tbsp flour
• 1 cup milk (or plant-based milk)
• 1 cup grated cheese (cheddar or vegan cheese)
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Process:

1. Preheat oven to 180°C.
2. Blanch silverbeet leaves in boiling water for 2 minutes, then drain and chop roughly.
3. Melt butter in a saucepan over medium heat.
4. Stir in flour to make a roux, then slowly whisk in milk until thickened.
5. Add cheese, stirring until melted, and season with salt and pepper.
6. Layer silverbeet in a baking dish and pour cheese sauce over it.
7. Top with breadcrumbs and bake for 25-30 minutes until golden and bubbly.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Make It Unique & Presentation:
Mix in caramelized onions or a pinch of nutmeg—use vegan cheese for a plant-based twist! Serve straight from the dish, golden crumbs up, for a rustic centerpiece.

8. Beetroot and Goat Cheese Salad

Ingredients:

• 3 medium beetroots
• 100g goat cheese (or vegan cheese), crumbled
• 2 cups mixed greens (rocket, spinach)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey (or agave)
• Salt and pepper to taste

Process:

1. Preheat oven to 200°C and wrap beetroots in foil.
2. Roast for 40-50 minutes until tender, then cool, peel, and slice into wedges.
3. Toss beetroot with mixed greens in a bowl.
4. Crumble goat cheese over the top.
5. Whisk olive oil, balsamic, honey, salt, and pepper for a dressing.
6. Drizzle over the salad and mix gently.
7. Serve fresh.

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Make It Unique & Presentation:
Add walnuts for crunch or swap goat cheese for a nut-based cheese—orange juice in the dressing adds zest! Arrange on a wide platter to flaunt the reds and greens—edible flowers optional!

9. Pumpkin and Sage Risotto

Ingredients:

• 1 cup Arborio rice
• 500g pumpkin (butternut or kabocha), diced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable stock, warmed
• 10 sage leaves, chopped
• 1/2 cup Parmesan (or vegan Parmesan), grated
• 2 tbsp butter (or vegan butter)

Process:

1. Melt butter in a large pan over medium heat.
2. Sauté onion and garlic for 4 minutes until soft and fragrant.
3. Stir in Arborio rice and toast for 2 minutes.
4. Add diced pumpkin and mix well.
5. Ladle in warm veggie stock one scoop at a time, stirring until absorbed, for about 20 minutes.
6. Add chopped sage in the last 5 minutes.
7. Stir in Parmesan until creamy, season to taste, and serve warm.

Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Make It Unique & Presentation:
Swap pumpkin for kumara or add spinach—a sprinkle of nutritional yeast keeps it vegan and cheesy! Spoon into shallow bowls with a sage leaf on top for a warm, inviting look.

10. Kumara, Potato, and Greens Stew

Ingredients:

• 1 large kumara, cubed
• 2 potatoes, cubed
• 1 bunch greens (silverbeet or pūhā)
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable stock
• 2 tbsp olive oil
• Salt and pepper to taste

Process:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion and garlic for 4 minutes until soft.
3. Add kumara and potatoes, stirring to coat.
4. Pour in vegetable stock and bring to a simmer.
5. Cook for 20 minutes until veggies are tender.
6. Add greens and simmer for 10 minutes more.
7. Season with salt and pepper, then serve hot.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Make It Unique & Presentation:
Add a dash of smoked paprika or swap greens for kale—a splash of coconut milk makes it creamy! Ladle into deep bowls with a sprinkle of herbs for a hearty, cozy vibe.

11. Pūhā and Potato Stir-fry

Ingredients:

• 1 bunch pūhā (or dandelion greens substitute)
• 2 medium potatoes, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp cumin seeds (optional)

Process:

1. Heat olive oil in a large pan over medium heat.
2. Add cumin seeds (if using) and toast for 30 seconds.
3. Sauté onion and garlic for 4 minutes until soft.
4. Add cubed potatoes and cook for 10-12 minutes until golden and tender, stirring occasionally.
5. Stir in pūhā and cook for 3-4 minutes until wilted.
6. Season with salt and pepper.
7. Serve hot.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Make It Unique & Presentation:
Add diced capsicum or a pinch of chili flakes—swap cumin for mustard seeds for a twist! Dish up in a shallow bowl with a drizzle of olive oil for rustic appeal.

12. Hangi-style Vegetable Dish

Ingredients:

• 2 kumara, whole
• 2 potatoes, whole
• 2 carrots, whole
• 1 onion, halved
• Banana leaves or foil
• Optional: liquid smoke

Process:

1. Preheat oven to 180°C.
2. Wrap kumara, potatoes, carrots, and onion in banana leaves or foil—add a drop of liquid smoke if using.
3. Place on a baking tray (over heated stones if possible).
4. Bake for 2-3 hours until tender and smoky.
5. Check with a fork—veggies should be soft.
6. Unwrap carefully, releasing the steam.
7. Serve warm.

Preparation Time: 10 minutes
Cooking Time: 2-3 hours
Make It Unique & Presentation:
Add parsnips or use Māori spices like kawakawa—fresh herbs pop on top! Unwrap at the table for a steamy show, garnished with native greens if handy!

Conclusion

There you have it—12 New Zealand veggie recipes that bring Aotearoa’s fresh, vibrant spirit to your table! From roasted kumara fries to smoky hangi-style goodness, these dishes celebrate NZ’s veggie bounty and rich culture. Tweak them, taste them, share them—make them yours! Pop over to PinnedRecipe.com to show off your creations—I’d love to see your Kiwi veggie twists. Happy cooking, and kia ora!