Vegan CKD Steamed Veggie Plate

Name: Vegan CKD Steamed Veggie Plate
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 200 g cauliflower (cut into medium florets); 2 pcs carrot (medium, peeled and sliced into rounds); 150 g green beans (ends trimmed, cut into 2-inch pieces); 1 pcs zucchini (medium, sliced into half-moons); 1 pcs bell pepper (medium, any color, sliced into strips); 1 pinch salt; 1 pinch black pepper (freshly ground); 2 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped, for garnish); 2 cup water for steaming

RATING

4.2/5(23)

TASTE SCORE

8/10

A simple, colorful plate of lightly steamed seasonal vegetables that taste fresh and clean. Steaming keeps the veggies tender-crisp and locks in their natural sweetness without any oil or heavy seasoning. A gentle squeeze of lemon and a sprinkle of herbs makes it a light, kidney-friendly vegan meal or side.

PREP

10m

COOK

15m

SERVES

1 PLATE

55 cal

SERVINGS

METHOD · 6 STEPS

prep
Wash and cut all vegetables.
1.Wash cauliflower, carrots, beans, zucchini, and bell pepper under running water.
2.Cut cauliflower into medium florets.
3.Peel carrots and slice into thin rounds.
4.Trim green beans and cut into 2-inch pieces.
5.Slice zucchini into half-moons and bell pepper into strips.
TIPKeep all pieces roughly the same size so everything cooks evenly.
prep · ~5 min
Set up the steamer.
Pour 2 cups water into a large pot. Place the steamer basket inside, making sure the water level is just below the basket. Cover and bring the water to a boil over high heat.
steam · ~5 min
Steam the hard vegetables first.
Once the water is boiling, carefully place carrot rounds, cauliflower florets, and green beans in the steamer basket in a single layer. Cover with the lid and steam for 5 minutes.
TIPDon't overcrowd the basket. Steam in batches if needed.
steam · ~4 min
Add the soft vegetables and finish steaming.
1.After 5 minutes, open the lid and add zucchini and bell pepper on top.
2.Cover again and steam for another 3 to 4 minutes until all vegetables are tender-crisp.
3.Check doneness by piercing a carrot slice with a fork — it should slide in with slight resistance.
TIPAvoid over-steaming. Vegetables should be bright in color and still have a light crunch.
mix · ~1 min
Season the steamed vegetables.
1.Transfer steamed vegetables to a large bowl while still warm.
2.Sprinkle with a pinch of salt and a pinch of freshly ground black pepper.
3.Drizzle fresh lemon juice over the top.
4.Toss gently with a spatula until everything is evenly coated.
TIPToss gently to keep the vegetables intact. Use a wide, shallow bowl for even seasoning.
garnish
Plate and garnish with fresh coriander.
Arrange the steamed vegetables on a serving plate in a colorful mound. Sprinkle chopped coriander leaves on top and serve immediately while warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut vegetables uniformly to ensure even cooking across all pieces.
2
Start steaming hard vegetables like carrots and cauliflower before adding softer ones like zucchini and bell pepper.
3
Check doneness by piercing a carrot slice with a fork — it should slide in with slight resistance for perfect tender-crisp texture.
4
Do not lift the lid frequently during steaming, as this releases heat and extends cooking time.
5
Toss the warm vegetables gently with lemon juice and seasoning to coat evenly without breaking the florets.
6
Reserve a few lemon wedges for diners to squeeze extra over their plate at the table.
7
Steamed veggies can be refrigerated in an airtight container for up to 2 days; refresh by steaming for 1 minute or serving at room temperature.

RECIPE VARIATIONS

Adapt it for your goals.

Indian spiced

Indian-spiced

Add 1/2 tsp turmeric and 1/4 tsp cumin powder to the steaming water, then finish with a pinch of chaat masala and lemon for a warm Indian flavour profile.

high protein

High-protein

Serve the steamed vegetables over a bed of steamed chickpeas or tofu cubes seasoned with salt and pepper to turn this side into a light yet protein-rich main dish.

low sodium

Low-sodium

Omit the salt entirely and rely on lemon juice, black pepper, and fresh herbs like mint or parsley for flavour — ideal for kidney-friendly or low-sodium eating plans.

Asian style

Asian-style

Replace lemon juice with a splash of low-sodium soy sauce or tamari, and finish with sesame seeds and a drizzle of toasted sesame oil for a quick Asian-inspired variation.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Dietary Fiber

Cauliflower, carrots, green beans, and zucchini provide a mix of soluble and insoluble fiber that supports healthy digestion and helps maintain steady blood sugar levels.

✓

Abundant in Vitamins A and C

Carrots and bell peppers are excellent sources of vitamin A (from beta-carotene) and vitamin C, both essential for immune function, skin health, and vision.

✓

Low in Fat and Sodium

This oil-free, lightly salted plate is naturally low in fat and sodium, making it suitable for heart-healthy, kidney-friendly, and weight-management diets.

✓

Hydrating Vegetables

Zucchini and bell pepper have high water content, contributing to daily hydration while adding volume and freshness to the meal without extra calories.

QUESTIONS?