Want a vegetarian star to the day? Combine Flyfuel’s avocado toast, coconut chia parfait, and cold pressed juices for a nutrient-dense boost. Or for those looking for a vegetarian-friendly lunch or dinner option, its cauliflower pizza tastes just as good as any regular pie and the earthiness of warm quinoa and portobello mix come together in a wrap that pleases even the pickiest of carnivores.

The thoughtful menu at the Sunny Isles-based Sproutz boasts affordable offerings like Mediterranean wraps, poke bowls, and a vibrant selection of acai bowls. The personal cauliflower pizza is one not to miss along with a zucchini pasta and baked tofu and black bean burger plates, which come with brown rice, avocado, and pico de gallo or guacamole. It also serves natural juices, wellness shots, and smoothies for a quick hit of vitamins. 

If anyone can spin a vegetable-filled menu into a fine dining experience is Michelin-starred French chef Alain Verzeroli. At Le Jardinier guests can grab a seat in the chic, light-filled dining room or the always buzzing patio and dine on preparations a la francaise such as spelt risotto mixed with ramps and radish or a caramelized artichoke and asparagus quiche with smoked gouda and dill. Plating at Le Jardinier is as beautiful just as beautiful as its surroundings, filled with delicate herbs, produce, and greens, which also can be found in its refreshing cocktails or its vegan ice cream or strawberry eclair with Meyer lemon confit. 

Proving once and for all that vegan food is just as delicious as meat-based dishes this Wynwood restaurant treats customers to items such as vegan croissants stuffed with a “just egg” patty and cheddar “cheese,” or the arepa pelua filled with shredded jackfruit meat, cheddar “cheese,” and plantains. For those with a sweet tooth desserts of apple cobbler or guava cheesecake infused with rose water are a must. 

The restaurant’s name is actually an acronym for ‘girls leading our world’, and every penny of glow’s net profits is donated to charities that support girls’ empowerment. Expect dishes like Kung pao cauliflower, falafel cone, spicy black bean hummus, and Impossible meatball sliders with marinara sauce, almond ricotta, and basil. Also look out for housemade sodas, lattes, and a dessert menu of seasonal frozen yogurt including “Super Food Sundae” and “Fro Yo Float.”

The Marahaj family runs this restaurant in Sunset Harbour, which combines their passion of Indian flavors and vegetable-filled cuisine. Begin the meal with vegetable samosas served with tamarind and onion chutney or varieties of dosa (Indian rice pancakes), then move on to the standout eggplant burger served with a mix of homemade cheese. barbecue sauce, and a side of masala fries. Or go for the Chana salad, which mixes Indian-spiced chickpea salad mixed with quinoa on a bed of greens, or there’s also a selection of curry entrees and vegetable biryani to choose from. 

Over the course of nearly two decades Carrot Express has expanded its health-focused menu to offer everything from avocado toasts and spinach pie melts to quinoa burgers and Middle Eastern platters. Complement the meal with pineapple, apple, or mixed vegetable juice, and save room for a slice of the carrot cake. 

A steadfast favorite amongst locals, this popular South Beach restaurant serves an array of vegan dishes created by chef David Lee. Standouts include the coconut ceviche, Korean fried lettuce wraps, and gluten-free truffle and cashew mozzarella pizza, along with vegan sushi and maki creations of ahi watermelon nigiri and baked crab roll made with hearts of palm. Cocktails such as kombucha mojito and charcoal bourbon sour round out the offerings.

Nestled on the second floor of CocoWalk in Coconut Grove, Planta Queen’s interiors look just as good as the dishes. Inspired by chef David Lee’s travels throughout Asia, the restaurant serves up a modern menu of vegan nigiri, maki, and sushi, as well as small plates like the taro tots, scallion pancakes, pad Thai, and avocado lime tartare. Large wok-prepared dishes shine like the truffled fried rice, General Lee’s cauliflower, and the bao burger.