25+ Nutritious Sunday Clean Eating Recipes for a Better Weekend

Sundays are meant for relaxation, rejuvenation, and of course, enjoying meals that nourish both body and mind.

Whether you’re planning a cozy family brunch, a light lunch, or a comforting dinner, clean eating recipes can elevate your Sunday to a new level of wellness.

Clean eating doesn’t just mean eating healthy—it’s about choosing whole, unprocessed foods that fuel your body and promote a balanced lifestyle.

With that in mind, we’ve curated over 25 clean eating recipes that are perfect for your Sunday meals.

From hearty salads and protein-packed main dishes to vibrant bowls and sweet treats, this collection is here to inspire your weekend cooking and help you make the most of every Sunday.

Whether you’re a seasoned clean eater or new to the concept, these recipes offer simplicity, flavor, and the satisfaction of knowing you’re nourishing your body with the best ingredients.

Dive into these recipes, and turn your Sunday into a celebration of clean eating that leaves you feeling energized and ready for the week ahead.

25+ Nutritious Sunday Clean Eating Recipes for a Better Weekend

Clean eating on Sundays should be about enjoying nourishing meals that don’t require hours of preparation but still make you feel pampered.

These 25+ recipes have been handpicked to ensure they not only meet your clean-eating goals but also satisfy your cravings for wholesome, hearty, and delicious food.

As you experiment with these dishes, you’ll find that healthy eating doesn’t have to be boring or restrictive.

It’s about savoring real, whole foods that make you feel good inside and out.

So, take the time this Sunday to cook up a storm, indulge in vibrant, nutritious dishes, and embrace the joy of clean eating.

Here’s to a Sunday filled with nourishing recipes and the relaxation you deserve.

Avocado and Quinoa Stuffed Bell Peppers

A wholesome and vibrant dish that’s perfect for a Sunday clean-eating meal. These bell peppers are filled with nutrient-dense quinoa, creamy avocado, and fresh vegetables, making them hearty yet light. Packed with protein, healthy fats, and fiber, they are perfect for refueling and satisfying your taste buds.

Ingredients:

• 4 large bell peppers, any color
• 1 cup cooked quinoa
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup black beans, drained and rinsed
• 1/4 cup chopped cilantro
• 2 tbsp fresh lime juice
• 1 tsp cumin powder
• Salt and pepper to taste
• Optional: crumbled feta cheese or dairy-free alternative

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, corn, black beans, cilantro, lime juice, and cumin powder. Season with salt and pepper to taste.
3. Fill each bell pepper with the quinoa mixture, pressing down gently to pack it in.
4. Bake in the preheated oven for 25-30 minutes or until the peppers are tender.
5. Remove from the oven and sprinkle with optional crumbled feta cheese before serving.

This dish can be served warm as a main course or chilled as a flavorful meal prep option. The combination of creamy avocado, sweet corn, and tangy lime adds layers of texture and taste that are delightful and satisfying. Enjoy the vibrant flavors and the guilt-free nature of this dish!

Lemon Herb Chicken with Sweet Potato Wedges

A simple and nourishing dish that brings together lean protein, healthy carbs, and a burst of citrusy flavor. This clean-eating recipe is perfect for a relaxing Sunday dinner and is packed with nutrients that leave you feeling refreshed and energized.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 large sweet potatoes, peeled and cut into wedges
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato wedges with 1 tbsp olive oil, rosemary, thyme, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, flipping halfway through.
3. While the sweet potatoes are roasting, prepare the chicken. Mix the remaining olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl. Rub this mixture over the chicken breasts.
4. Heat a skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side or until it is fully cooked and golden brown.
5. Remove the sweet potato wedges from the oven and serve them alongside the lemon herb chicken. Garnish with fresh parsley.

This dish is a complete meal with vibrant flavors that complement each other perfectly. The zesty lemon herb chicken pairs beautifully with the naturally sweet and caramelized sweet potato wedges. It’s simple, nutritious, and ideal for a cozy Sunday supper that aligns with clean-eating principles.

Chickpea and Spinach Curry

A warm and comforting curry that’s full of plant-based protein and rich flavors. This recipe is a clean-eating staple, providing a hearty dose of iron, fiber, and healthy fats. It’s perfect for when you want a nourishing, meatless meal that doesn’t compromise on taste.

Ingredients:

• 2 tbsp coconut oil or olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 inch piece of fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup fresh spinach, roughly chopped
• 1/2 cup coconut milk (light or full-fat)
• Salt to taste
• Fresh cilantro for garnish
• Cooked brown rice for serving

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
2. Stir in the garlic and ginger, cooking for another minute. Add the curry powder, turmeric, and paprika, stirring well to combine.
3. Add the chickpeas and diced tomatoes to the skillet. Simmer for 10 minutes, allowing the flavors to meld.
4. Pour in the coconut milk and stir to combine. Cook for another 2-3 minutes, then add the chopped spinach and cook until wilted.
5. Season with salt to taste and serve over a bed of brown rice. Garnish with fresh cilantro.

This chickpea and spinach curry is rich, hearty, and has just the right amount of spice. The combination of chickpeas and spinach offers a satisfying texture while the coconut milk adds a creamy richness. It’s perfect for those who enjoy bold flavors without sacrificing health-conscious ingredients.

Zucchini Noodles with Pesto and Cherry Tomatoes

A refreshing, low-carb alternative to traditional pasta, this dish is perfect for a Sunday lunch or dinner. Full of vibrant flavors, it combines the freshness of zucchini with the rich, herby taste of homemade pesto and the juiciness of cherry tomatoes.

Ingredients:

• 3 large zucchini, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/2 cup homemade or store-bought pesto (look for one with minimal additives)
• 2 tbsp olive oil
• 1/4 cup toasted pine nuts
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and sauté for 2-3 minutes until they start to soften.
2. Add the zucchini noodles to the skillet and sauté for another 2-3 minutes, just until they begin to soften but remain al dente.
3. Remove from heat and stir in the pesto until the noodles are evenly coated.
4. Serve the noodles in bowls, sprinkled with toasted pine nuts and garnished with fresh basil leaves.

This dish is light and packed with flavor, making it a satisfying yet healthy option for any clean-eating meal. The freshness of the zucchini noodles, combined with the savory and slightly nutty notes from the pesto, creates a dish that’s both nourishing and delicious.

Baked Salmon with Lemon and Dill

This clean-eating recipe is perfect for a simple, nutritious Sunday meal. Rich in omega-3 fatty acids and lean protein, baked salmon is paired with a refreshing lemon-dill sauce that enhances its natural flavors.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
• 2 cloves garlic, minced
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon fillets skin-side down.
2. Drizzle olive oil over the salmon and sprinkle with minced garlic, chopped dill, salt, and pepper.
3. Place lemon slices on top of each fillet.
4. Bake for 12-15 minutes or until the salmon flakes easily with a fork.
5. Serve with lemon wedges for an extra burst of citrus.

The baked salmon, with its delicate texture and flavor, pairs perfectly with the brightness of lemon and the aromatic dill. This dish is not only a feast for the taste buds but also a nutrient-dense meal that can be enjoyed with a side of steamed vegetables or a light salad.

Sweet Potato and Black Bean Chili

This hearty and warming chili is ideal for a Sunday evening when comfort food meets clean eating. Full of plant-based protein, fiber, and rich spices, it’s a dish that will nourish and satisfy your taste buds without any guilt.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro and avocado slices for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until fragrant.
2. Add the bell pepper and sweet potato cubes, cooking for another 5 minutes.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1-2 minutes to toast the spices.
4. Add the black beans and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes or until the sweet potatoes are tender and the flavors are well combined.
5. Serve hot, garnished with fresh cilantro and avocado slices.

This sweet potato and black bean chili is a delightful way to enjoy a clean-eating meal that’s rich in texture and flavor. The combination of sweet potatoes and black beans creates a hearty base that’s balanced by the warm spices and fresh toppings. Perfect for sharing or enjoying solo, it’s a dish that will keep you feeling content and nourished.

Cauliflower Rice Stir-Fry with Shrimp

A light and protein-packed dish that’s perfect for a clean-eating Sunday meal. This stir-fry is vibrant, full of fresh vegetables, and perfectly balanced with the subtle flavors of shrimp and a touch of sesame. Cauliflower rice provides a low-carb base that pairs beautifully with the colorful mix of veggies.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil or sesame oil
• 2 cups cauliflower rice
• 1 cup snap peas, trimmed
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 2 tbsp low-sodium soy sauce or coconut aminos
• 1 tsp grated ginger
• 1 tbsp sesame seeds
• Green onions for garnish

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side or until pink and cooked through. Remove from the pan and set aside.
2. In the same skillet, add the remaining oil and sauté the garlic and ginger for about 1 minute until fragrant.
3. Add the bell pepper, snap peas, and carrot, stirring frequently for 3-4 minutes until the veggies are tender-crisp.
4. Stir in the cauliflower rice and soy sauce (or coconut aminos), and cook for another 2-3 minutes.
5. Return the shrimp to the skillet and toss everything to combine. Sprinkle sesame seeds on top and garnish with chopped green onions.

This stir-fry is a perfect example of how clean eating can be both satisfying and flavorful. The cauliflower rice acts as a light yet hearty base, while the shrimp adds a boost of protein. The fresh veggies contribute a crunch and sweetness, and the sesame seeds offer a nutty finish.

Lentil and Spinach Stuffed Portobello Mushrooms

An excellent meatless option that’s both filling and nutritious. These stuffed portobello mushrooms are loaded with protein-rich lentils, vitamin-packed spinach, and seasoned with a blend of aromatic herbs. It’s a clean-eating dish that’s as elegant as it is wholesome.

Ingredients:

• 4 large portobello mushrooms, cleaned and stems removed
• 1 cup cooked lentils (green or brown)
• 2 cups fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan or nutritional yeast for a vegan option
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the portobello mushrooms on a baking sheet lined with parchment paper.
2. In a skillet over medium heat, add the olive oil and sauté the garlic for 1 minute. Add the spinach and cook until wilted. Stir in the cooked lentils, cherry tomatoes, balsamic vinegar, oregano, salt, and pepper. Cook for an additional 2-3 minutes.
3. Spoon the lentil and spinach mixture into each portobello mushroom cap. Sprinkle grated Parmesan or nutritional yeast over the top.
4. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese has melted.
5. Serve warm, garnished with fresh basil.

These stuffed portobello mushrooms make for an impressive yet simple dish. The earthy flavor of the mushrooms pairs perfectly with the hearty lentil filling and fresh spinach. This meal is high in fiber, vitamins, and plant-based protein, offering a satisfying clean-eating option.

Greek Chickpea Salad with Lemon-Herb Dressing

A refreshing and nutrient-packed salad that’s perfect for a Sunday lunch or a side dish. This Greek-inspired salad is loaded with protein-rich chickpeas, crisp vegetables, and a zesty lemon-herb dressing that brings everything together in a light and satisfying way.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese or a dairy-free alternative
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 3 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the lemon juice, olive oil, garlic powder, chopped parsley, and dill. Season with salt and black pepper to taste.
3. Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Serve chilled or at room temperature for a bright and flavorful dish.

This Greek chickpea salad is the epitome of a clean-eating dish: fresh, balanced, and full of flavor. The lemon-herb dressing adds a tangy brightness that enhances the flavors of the vegetables and chickpeas. It’s perfect as a stand-alone meal or as a side to complement other dishes.

Quinoa and Roasted Vegetable Bowl

A wholesome and colorful dish that’s packed with nutrients, this quinoa and roasted vegetable bowl is perfect for a clean-eating Sunday meal. The combination of hearty quinoa, sweet roasted vegetables, and a drizzle of tahini dressing creates a satisfying, balanced dish that is as nourishing as it is flavorful.

Ingredients:

• 1 cup cooked quinoa
• 1 sweet potato, peeled and cubed
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp water (more if needed)
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the sweet potato, zucchini, bell pepper, and broccoli on the sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
2. While the vegetables are roasting, prepare the tahini dressing by whisking together the tahini, lemon juice, water, and a pinch of salt in a bowl until smooth. Adjust the consistency with more water if needed.
3. To assemble the bowls, divide the cooked quinoa among four bowls. Top with the roasted vegetables and drizzle with the tahini dressing.
4. Sprinkle with fresh parsley before serving.

This quinoa and roasted vegetable bowl is perfect for a nourishing and satisfying meal. The warm, caramelized vegetables contrast beautifully with the nutty flavor of the quinoa, and the tahini dressing adds a creamy, slightly tangy element that ties everything together. It’s a clean-eating powerhouse that will leave you feeling energized and full.

Baked Lemon Herb Chicken with Asparagus

This dish is both simple and elegant, featuring baked chicken seasoned with fresh herbs and paired with tender, roasted asparagus. It’s a clean-eating meal that’s perfect for a Sunday dinner, providing lean protein and vitamins without any fuss.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch of asparagus, trimmed
• 3 tbsp olive oil
• 2 lemons (1 for juice, 1 for slices)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Arrange the chicken breasts and asparagus on the baking sheet. Drizzle with olive oil and sprinkle with garlic, thyme, rosemary, salt, and pepper. Squeeze the juice of one lemon over the chicken and asparagus and place lemon slices on top of the chicken.
3. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.
4. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

This baked lemon herb chicken with asparagus is an easy-to-make dish that packs a lot of flavor. The lemon provides a fresh, citrusy brightness that pairs perfectly with the aromatic herbs, and the asparagus offers a satisfying crunch and a boost of vitamins. It’s a clean-eating meal that’s hearty, flavorful, and nutritious.

Chickpea and Avocado Toast with Tomato Salsa

This simple, nutrient-dense dish makes for a perfect Sunday brunch or light lunch. The combination of creamy avocado, protein-rich chickpeas, and a fresh tomato salsa on whole-grain toast offers a satisfying, clean-eating meal that’s full of flavor and texture.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 avocados, mashed
• 1 cup cherry tomatoes, diced
• 1/4 red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 4 slices of whole-grain bread
• Salt and black pepper to taste
• Red pepper flakes for a bit of heat (optional)

Instructions:

1. In a bowl, combine the cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper to taste. Set aside to let the flavors meld.
2. In another bowl, mash the avocados and season with salt and black pepper. Add the chickpeas and gently mash them together, leaving some chunks for texture.
3. Toast the whole-grain bread slices. Spread a generous portion of the chickpea and avocado mixture on each slice.
4. Top with the tomato salsa and a sprinkle of red pepper flakes for a bit of spice, if desired.

This chickpea and avocado toast with tomato salsa is a delightful clean-eating option that’s both satisfying and nourishing. The creaminess of the avocado pairs perfectly with the chickpeas, creating a hearty base, while the fresh tomato salsa adds a refreshing and tangy contrast. It’s a versatile dish that can be enjoyed any time of day.

Sweet Potato and Black Bean Chili

A hearty and flavorful chili that’s perfect for a clean-eating Sunday meal. This sweet potato and black bean chili is packed with protein and fiber, making it both satisfying and nutritious. It’s a vegan dish that’s bursting with bold spices and natural sweetness from the sweet potatoes.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 bell pepper, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and black pepper to taste
• Fresh cilantro and avocado slices for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper and sauté for 5 minutes until softened. Add the garlic and cook for an additional 1 minute.
2. Stir in the sweet potatoes, black beans, diced tomatoes (with juices), chili powder, cumin, smoked paprika, and cayenne pepper. Season with salt and black pepper to taste.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender and the chili has thickened.
4. Serve hot, garnished with fresh cilantro and slices of avocado.

This sweet potato and black bean chili is a perfect clean-eating comfort food. The sweet potatoes provide a natural sweetness that balances the rich flavors of the spices and the earthiness of the black beans. The dish is hearty and satisfying, making it ideal for a Sunday dinner that will leave you feeling warm and nourished.

Salmon with Garlic Lemon Green Beans

A simple yet elegant clean-eating meal featuring baked salmon paired with garlic lemon green beans. The combination of omega-3-rich salmon and nutrient-dense green beans makes this dish both delicious and wholesome.

Ingredients:

• 4 salmon fillets
• 1 lb fresh green beans, trimmed
• 3 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 lemon, sliced into thin rounds
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill or parsley
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon fillets skin-side down.
2. Drizzle 1 tbsp of olive oil over the salmon and season with salt and black pepper. Place lemon slices on top of each fillet.
3. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
4. Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute. Add the green beans and sauté for 4-5 minutes until tender-crisp.
5. Stir in the lemon juice and season with salt and pepper. Remove from heat.
6. Serve the salmon with the garlic lemon green beans and sprinkle with fresh dill or parsley.

This salmon with garlic lemon green beans is a clean-eating meal that’s simple yet full of flavor. The salmon’s rich, tender texture contrasts beautifully with the bright, citrusy green beans. It’s a meal that’s both refreshing and satisfying, perfect for a Sunday lunch or dinner.

Greek Chickpea Bowl with Tzatziki Sauce

A fresh and vibrant bowl full of flavors that transport you to the Mediterranean. This Greek chickpea bowl features protein-packed chickpeas, crisp veggies, and a cooling tzatziki sauce, making it perfect for clean eating. It’s simple to prepare and perfect for a Sunday lunch or light dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese (or a dairy-free alternative)
• 2 tbsp chopped fresh parsley
• 1 cup cooked brown rice or quinoa
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp minced garlic
• 1/2 tsp dried dill or 1 tbsp fresh dill
• Salt and black pepper to taste

Instructions:

1. In a small bowl, mix the Greek yogurt, lemon juice, garlic, dill, salt, and black pepper to make the tzatziki sauce. Set aside.
2. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and olives. Add the cooked rice or quinoa and gently toss to combine.
3. Serve the mixture in bowls and top with crumbled feta and a drizzle of tzatziki sauce. Garnish with parsley.

This Greek chickpea bowl with tzatziki sauce is an easy, nutritious, and satisfying clean-eating meal. The chickpeas provide a hearty base, while the fresh vegetables and tangy tzatziki add layers of flavor and texture. It’s a versatile dish that can be enjoyed as a main course or served as a side for a larger meal.

Note: More recipes​ are coming soon!