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Flower Child, a vegan-friendly restaurant in Las Vegas, serves healthy, vegan and gluten-free vegan dishes. For more vegan dining in Las Vegas, visit www.vegansbaby.com/vegansbaby2018

Home » General Topics » Healthy Flower Child Expands to Las Vegas

Healthy Flower Child Expands to Las Vegas

Diana Edelman
Updated

The popular Flower Child restaurant focusing on healthy eats is coming to Las Vegas. The first one in Nevada, the vegan-friendly restaurant in Las Vegas is set to open its doors on May 2 at Rampart Commons in Summerlin.

If you’re not familiar with Flower Child, the healthy fast-casual restaurant features a menu packed with affordable (we’re talking $9 and under for most vegan dishes!) bowls, wraps, grains and greens, along with Kombucha on tap, plus wine, beer and more. The best part? They’ve got plenty of vegan and gluten-free vegan organic, non-GMO options. We can’t wait to check out the brand itself and it’s made-from-scratch dishes in the bright Instagram-worthy space.

“We’re proud to bring the first Flower Child location to Nevada,” says Sam Fox, founder of Fox Restaurant Concepts, the company behind Flower Child, Culinary Dropout and North Italia. “The community of Las Vegas has shared their desire for healthy and nourishing food with vegetarian, vegan, and dairy and gluten-free options, and we’re happy to serve them. Everyone can find something they love at Flower Child.”

Execute Chef Sean Rainaldi helms the Las Vegas Flower Child with vegan items including:

Flower Child, a vegan-friendly restaurant in Las Vegas, serves healthy, vegan and gluten-free vegan dishes. For more vegan dining in Las Vegas, visit www.vegansbaby.com/vegansbaby2018

Vegan Ingredient Salad – romaine, cauliflower, avocado, roasted corn, baby tomato, sun-dried olive, sunflower seed, lemon tahini vinaigrette ($8)

Mother Earth Bowl  – ancient grains, sweet potato, portobello mushroom, avocado, cucumber, broccoli pesto, charred onions, leafy greens, red pepper miso vinaigrette, hemp seed ($9)

Flower Child, a vegan-friendly restaurant in Las Vegas, serves healthy, vegan and gluten-free vegan dishes. For more vegan dining in Las Vegas, visit www.vegansbaby.com/vegansbaby2018

Vietnamese Crunch Salad – savoy cabbage, romaine, quinoa, tomato, bell pepper, pineapple, avocado, cashew, thai basil, cilantro, mint, spicy lemongrass vinaigrette ($9)

Flower Child, a vegan-friendly restaurant in Las Vegas, serves healthy, vegan and gluten-free vegan dishes. For more vegan dining in Las Vegas, visit www.vegansbaby.com/vegansbaby2018

Vegan Poke – marinated beet, avocado, pickled mushroom, cucumber, radish, wasabi pea, smoked dulse, brown rice, spicy ponzu ($9)

Forbidden Rice Bowl with Tofu – black pearl, red japonica, snap pea, bok choy, broccoli, carrot, onion, toasted sesame, red chili hoisin ($9)

Flower Child, a vegan-friendly restaurant in Las Vegas, serves healthy, vegan and gluten-free vegan dishes. For more vegan dining in Las Vegas, visit www.vegansbaby.com/vegansbaby2018

Avocado Hummus – sweet corn, radish, clementine & pumpkin seed ($7)

1007 S. Rampart Blvd., Las Vegas, 89145 | 702.507.2545

Open daily: 11 a.m. – 9 p.m.  

*The 2018 Las Vegas Vegan Food Guide is out now! Download or purchase the full-color print guide today and find out all the best spots for vegan food in Las Vegas, featuring more than 30 categories and 70 picks!*

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*Want some groovy vegan products? Check out our list of faves over on Amazon. Please note: when you purchase through this link, we receive a small commission. This proceeds go directly to the operation of Vegans, Baby.

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Diana Edelman

Diana Edelman is a vegan lifestyle and travel expert and the founder of Vegans, Baby, where she shares curated guidance on vegan living, dining, travel planning, hotels, and ethical products. An award-winning travel blogger whose work was named among the Top 100 Travel Blogs in the World, she brings two decades of experience in travel journalism, public relations, and animal advocacy. Diana is also a James Beard Foundation judge (2025) and a frequent media contributor.
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