I Tried to Eat 30 Plants a Week. Here’s How It Went

I kept seeing the phrase “30 plants a week” pop up on my social media accounts. The idea sounded simple enough. Instead of counting calories or carbs, you count the number of foods you eat in a week that come from plants, with the goal of reaching 30.

Every fruit, vegetable, bean, nut, seed, herb, and spice counts, so variety is key. Instead of thinking about what to eliminate, the challenge invites you to add ingredients.   

Vegan foods are naturally rich in fiber, antioxidants, and phytonutrients that aid digestion, give you energy, and support long‑term wellness. And eating a variety of plants—aiming for around 30 a week—helps feed a broader range of beneficial gut bacteria, which is linked to better immunity, improved mood, and overall health.

I decided to try it myself. As a vegan, I figured I had a head start. Still, I wasn’t sure whether I actually ate a wide variety of plants or simply rotated through the same familiar favorites.

On day one, I made a list of every plant I ate: oats, blueberries, cinnamon, chia seeds, spinach, tomatoes, quinoa, chickpeas—by lunchtime, I was already at eight. That alone made me feel like the challenge might be surprisingly doable. My list grew naturally throughout the day, without a special grocery trip.

One thing that surprised me was how the challenge encouraged me to be creative in the kitchen. Instead of adding more of the same foods to my meals, I found myself thinking, “What’s one more plant I can toss in?”

I boosted my 30 plants a week total by:

• Adding a handful of greens to pasta and soup
• Swapping white rice for quinoa
• Tossing seeds and nuts in my salad
• Enjoying a variety of beans throughout the week instead of just one
• Keeping frozen fruit on hand to add to oatmeal
• Experimenting with fresh herbs
• Sprinkling cinnamon on everything
• Buying one new produce item each grocery store visit. Have you ever had egg fruit? I have (now).

By the end of day two, I was at 22, and by the end of the week, I exceeded my goal.

But the most meaningful number isn’t how many plants I counted; it’s the nearly 200 animals each person can spare every year by eating vegan, saving them from miserable lives and terrifying, painful deaths.

Chickens, who love sunbathing, won’t languish in dark sheds where they never feel the sun on their faces. Mother cows, who form deep bonds with their calves, won’t cry out in anguish as dairy farm workers steal their babies so humans can drink the milk meant for those little ones. Pigs, who enjoy playing with toys, won’t scream as workers cram them into metal crates so small they can’t turn around. And fish, who form friendships, won’t gasp for air as fishing nets drag them from the water.

My grocery bill didn’t increase. Beans, grains, potatoes, and seasonal produce are some of the most affordable foods in any store. What changed was how determined I became to see just how many different plants I could work into a week.

You don’t have to hit 30 perfectly, and you don’t need specialty ingredients. Being vegan isn’t about perfection; it’s about doing your best every day to live compassionately. Every plant you add is one more step toward a world that doesn’t treat living, feeling animals as ingredients. And along the way, your body gets the benefits of colorful, nutrient‑packed meals that help you feel your best.

If you’re already vegan, eating 30 different plants a week can help you break out of a rut and rediscover just how diverse plants are. If you’re not, it’s an easy, low-pressure way to start shifting your meals toward something kinder.

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