35+ Delicious Sunday Gluten-Free and Dairy-Free Recipes to Try

Sundays are synonymous with relaxation, comfort, and the joy of sharing good food with family or friends.

Whether you’re spending the day lounging at home, preparing for the week ahead, or entertaining guests, your Sunday meal should be both satisfying and nutritious.

For those following a gluten-free and dairy-free lifestyle, finding recipes that don’t sacrifice flavor can sometimes be a challenge.

But worry not—I’ve rounded up a collection of over 35 mouth-watering, easy-to-make recipes that are 100% gluten-free and dairy-free, perfect for any Sunday feast.

From hearty main courses and vibrant salads to delightful desserts and snacks, these recipes will leave everyone at the table feeling full and content, without the gluten or dairy.

35+ Delicious Sunday Gluten-Free and Dairy-Free Recipes to Try

Sundays are meant to be enjoyed, and food plays a significant role in how we relax and recharge for the upcoming week.

With these 35+ gluten-free, dairy-free recipes, you can make every Sunday feel special without sacrificing flavor or nutrition.

From hearty mains that will warm your soul to vibrant salads and decadent desserts that everyone will love, these recipes ensure your Sunday meals are just as indulgent and satisfying as you want them to be.

So whether you’re looking to try a new dish or fall back on a familiar favorite, there’s something in this collection to keep you inspired and delighted, all while staying true to your dietary needs.

Sunday Quinoa Salad with Roasted Vegetables

This vibrant quinoa salad, packed with roasted vegetables and a tangy lemon dressing, makes for a perfect Sunday lunch or light dinner. It’s not only gluten-free and dairy-free but also loaded with plant-based protein and nutrients, making it both satisfying and healthy. The warm roasted vegetables pair beautifully with the fluffy quinoa, adding depth and a wonderful medley of flavors.

Ingredients:

• 1 cup quinoa, rinsed and cooked according to package instructions
• 2 cups sweet potato, peeled and cubed
• 1 red bell pepper, chopped
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup pumpkin seeds (optional)
• Lemon dressing:
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss sweet potato, bell pepper, and zucchini with olive oil, salt, and black pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Add cherry tomatoes for the last 5 minutes of roasting.
3. Prepare the lemon dressing by whisking together lemon juice, olive oil, Dijon mustard, salt, and pepper in a small bowl.
4. In a large mixing bowl, combine cooked quinoa, roasted vegetables, and parsley. Drizzle the lemon dressing over the top and gently toss to combine.
5. Top with pumpkin seeds if desired and serve warm or at room temperature.

The combination of roasted vegetables and the light, zesty dressing brings out a complexity of flavors that are balanced with the earthy quinoa. This dish is hearty, yet refreshing, making it a perfect addition to a Sunday meal to energize you for the week ahead.

Savory Sweet Potato and Spinach Fritters

These gluten-free and dairy-free fritters are ideal for a Sunday brunch or light dinner. They are crispy on the outside, soft and tender on the inside, with a burst of flavors from the sweet potato and earthy spinach. With a hint of garlic and optional fresh herbs, they’ll be a hit at the table.

Ingredients:

• 2 medium sweet potatoes, peeled and grated
• 1 cup fresh spinach, finely chopped
• 1/4 cup chickpea flour (or gluten-free flour of choice)
• 1 clove garlic, minced
• 1/2 tsp cumin powder
• Salt and black pepper to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. Place the grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture. Transfer to a large mixing bowl.
2. Add chopped spinach, chickpea flour, minced garlic, cumin, salt, and black pepper to the sweet potatoes. Mix well until combined.
3. Heat olive oil in a skillet over medium heat. Scoop about 2 tablespoons of the mixture and form it into a patty. Carefully place in the skillet and cook for 3-4 minutes per side or until golden brown and crispy.
4. Remove from the skillet and place on paper towels to drain excess oil. Repeat with the remaining mixture.
5. Serve the fritters with a side of dairy-free yogurt or a dollop of guacamole for an extra touch.

These fritters are crispy, nutritious, and have a touch of sweetness from the sweet potatoes. They make a delightful dish that pairs well with a fresh salad or as part of a hearty brunch. The combination of spinach and sweet potato provides a satisfying texture and nutritional boost that will make this a go-to recipe on Sundays.

Baked Apple Cinnamon Oatmeal

Start your Sunday with this warm, comforting baked oatmeal that is gluten-free, dairy-free, and full of cozy flavors. Perfect for a leisurely breakfast, it is a great way to enjoy a sweet, hearty meal without any gluten or dairy. The natural sweetness from the apples combined with a touch of cinnamon makes this dish a crowd-pleaser.

Ingredients:

• 2 cups gluten-free rolled oats
• 2 cups unsweetened almond milk (or any preferred plant-based milk)
• 2 apples, peeled, cored, and chopped
• 1/4 cup maple syrup or honey
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup chopped walnuts or pecans (optional)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine oats, almond milk, maple syrup, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Stir in the chopped apples and nuts if using.
3. Pour the mixture into the prepared baking dish and spread evenly.
4. Bake for 35-40 minutes, or until the top is golden brown and the mixture is set.
5. Let it cool for a few minutes before serving. Top with a drizzle of extra maple syrup or a sprinkle of cinnamon if desired.

This baked oatmeal is warm, hearty, and packed with comforting fall flavors. The natural sweetness from the apples is balanced by the richness of the cinnamon and the subtle crunch of the nuts. It’s perfect for a lazy Sunday morning, serving as a delicious start to the day that can also be stored for easy breakfasts throughout the week.

Sunday Chickpea and Vegetable Stew

This hearty chickpea and vegetable stew is perfect for a cozy Sunday dinner. Packed with protein-rich chickpeas, colorful vegetables, and a rich, spiced broth, it is gluten-free, dairy-free, and full of flavors that will warm you up from the inside out. The blend of cumin, paprika, and coriander adds depth, while fresh cilantro finishes it off with a burst of brightness.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 carrot, peeled and diced
• 1 zucchini, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• Salt and black pepper to taste
• 1/4 cup fresh cilantro, chopped
• Optional: 1 tbsp lemon juice for a touch of acidity

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
2. Add the red bell pepper, carrot, and zucchini. Cook for another 3-4 minutes, stirring occasionally.
3. Stir in the cumin, smoked paprika, and coriander, cooking for 1 more minute to release the spices’ flavors.
4. Add the chickpeas, diced tomatoes (with their juice), and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes or until the vegetables are tender.
5. Season with salt and black pepper to taste. Stir in the lemon juice if using for added brightness.
6. Serve hot, topped with fresh cilantro.

This chickpea and vegetable stew is both filling and nourishing, offering a symphony of textures and flavors in each spoonful. It’s an ideal dish to enjoy on a relaxed Sunday evening, offering a satisfying mix of plant-based protein and veggies that makes you feel good inside and out.

Gluten-Free Dairy-Free Pancakes with Berry Compote

For a sweet start to your Sunday, these fluffy gluten-free and dairy-free pancakes are just what you need. Served with a homemade berry compote, they offer a delightful mix of sweetness and tang, perfect for a leisurely breakfast or brunch. These pancakes are light, airy, and full of flavor, making them an easy crowd-pleaser.

Ingredients:

• 1 cup gluten-free all-purpose flour blend
• 2 tbsp maple syrup
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/2 tsp vanilla extract
• 2 tbsp coconut oil or vegetable oil, melted
• Fresh fruit for topping (optional)

For the Berry Compote:

• 1 cup mixed berries (fresh or frozen)
• 2 tbsp maple syrup or honey
• 1/2 tsp lemon juice

Instructions:

1. In a small saucepan over medium heat, combine the berries, maple syrup, and lemon juice. Cook, stirring occasionally, for about 5-7 minutes, or until the mixture thickens. Remove from heat and set aside.
2. In a mixing bowl, combine the gluten-free flour, baking powder, and salt. Add the almond milk, maple syrup, vanilla extract, and melted oil, mixing until just combined. Do not overmix; the batter should be lumpy.
3. Heat a nonstick skillet or griddle over medium heat and lightly grease it with oil. Pour about 1/4 cup of batter for each pancake and cook for 2-3 minutes or until bubbles start to form on the surface. Flip and cook for another 1-2 minutes or until golden brown.
4. Serve the pancakes warm, topped with the berry compote and fresh fruit if desired.

The combination of the light and fluffy pancakes with the rich, sweet, and slightly tart berry compote creates a perfect Sunday breakfast. These pancakes are versatile and can be enjoyed as is or paired with other toppings like dairy-free whipped cream or a sprinkle of cinnamon.

Coconut Lentil Curry

This coconut lentil curry is a simple, hearty, and flavor-packed dish that makes for an excellent Sunday meal. It’s naturally gluten-free, dairy-free, and brimming with vibrant spices that bring a warm, aromatic quality to the dish. The creamy coconut milk pairs beautifully with the earthy lentils and vegetables, making it a satisfying, comforting meal.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup dried red lentils, rinsed and drained
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth
• 1 cup chopped spinach or kale
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Optional: 1 tbsp lime juice

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and ginger and cook for another minute.
2. Add the curry powder, turmeric, and cumin, cooking for 1-2 minutes to toast the spices.
3. Add the lentils, coconut milk, and vegetable broth. Stir to combine, then bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the lentils are tender and the curry has thickened.
4. Stir in the chopped spinach or kale and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste. Add lime juice if desired for an extra layer of brightness.
5. Serve hot, garnished with fresh cilantro.

This coconut lentil curry is hearty and soothing, ideal for a laid-back Sunday meal. The combination of rich coconut milk and earthy lentils, enhanced by aromatic spices, creates a dish that is both nourishing and indulgent. Perfect served with steamed rice or a side of warm gluten-free naan.

Sunday Stuffed Bell Peppers

These stuffed bell peppers are a colorful and nutritious Sunday dinner option. Filled with a savory mixture of quinoa, black beans, corn, and fresh salsa, they are naturally gluten-free and dairy-free. The baked peppers are tender yet slightly crisp, and they come together with a rich blend of flavors that will satisfy everyone at the table.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup salsa
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Optional: 1/4 cup dairy-free shredded cheese

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a large bowl, combine the cooked quinoa, black beans, corn, salsa, cumin, chili powder, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
3. Stuff each bell pepper with the quinoa mixture, pressing down lightly to pack it in. Top with dairy-free shredded cheese if desired.
4. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender.
5. Remove from the oven, garnish with fresh cilantro, and serve warm.

These stuffed bell peppers are not only visually appealing but also packed with nutrients and bold flavors. The hearty quinoa and black bean filling provides plenty of protein and fiber, making them a satisfying and healthy Sunday dinner that the whole family will love.

Baked Lemon Herb Salmon with Asparagus

This baked lemon herb salmon with asparagus is a light, healthy, and effortless Sunday meal. Perfectly cooked salmon with a zesty lemon flavor, paired with tender asparagus, makes for a well-rounded, gluten-free, dairy-free dish. It’s great for a family dinner or an elegant meal for one.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 2 tbsp fresh dill or parsley, chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Place the salmon fillets and asparagus on the baking sheet. Drizzle with olive oil and sprinkle with minced garlic, salt, and black pepper.
3. Lay lemon slices on top of each salmon fillet and sprinkle with chopped dill or parsley.
4. Roast in the oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
5. Serve immediately, garnished with additional fresh herbs if desired.

This dish is perfect for those looking for something light but packed with flavor. The salmon is rich in healthy omega-3 fatty acids, while the asparagus adds a pleasant crunch and freshness. The lemon and herbs elevate the flavor, making it a quick, nutritious, and satisfying meal.

Savory Mushroom and Spinach Frittata

This savory mushroom and spinach frittata is a great gluten-free and dairy-free option for a Sunday brunch or breakfast-for-dinner. It’s easy to make, full of fresh vegetables, and has a light, fluffy texture that pairs well with a side salad or some crusty gluten-free bread.

Ingredients:

• 6 large eggs
• 1/2 cup unsweetened almond milk (or any preferred plant-based milk)
• 1 cup baby spinach, chopped
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch oven-safe skillet or baking dish with a little olive oil.
2. Heat olive oil in the skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent. Add the mushrooms and cook for an additional 4-5 minutes, or until golden and tender.
3. Add the chopped spinach and cook for another minute until wilted.
4. In a bowl, whisk the eggs with almond milk, garlic powder, salt, and black pepper. Pour the egg mixture over the vegetables in the skillet.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set and the top is lightly golden.
6. Let it cool for a few minutes before slicing and serving. Garnish with fresh parsley if desired.

This frittata is warm, filling, and perfect for a relaxed Sunday meal. The combination of mushrooms and spinach provides a rich, earthy flavor, while the eggs create a light and airy base. It’s versatile and can be customized with other vegetables or herbs for extra variety.

Sunday Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a flavorful and hearty option for a gluten-free and dairy-free Sunday lunch or dinner. The sweet potatoes are roasted until tender and caramelized, paired with seasoned black beans and topped with a tangy avocado-lime sauce. They’re easy to prepare, vibrant, and full of nutrients.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and black pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup chopped red onion
• 1/4 cup fresh cilantro, chopped
• 8 gluten-free corn tortillas
• 1 avocado, peeled and pitted
• 1 tbsp lime juice
• 1/4 cup water
• Optional: sliced radishes and hot sauce for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, ground cumin, chili powder, salt, and black pepper. Spread evenly on the baking sheet and roast for 25-30 minutes, or until golden and tender.
3. In a small bowl, mash the avocado and mix with lime juice and water to create a creamy sauce. Adjust seasoning as needed.
4. In a saucepan over medium heat, warm the black beans and red onion until heated through. Season with a pinch of salt and black pepper.
5. Heat the tortillas on a skillet or in the oven until warm and pliable.
6. Assemble the tacos by placing a scoop of roasted sweet potatoes and black bean mixture on each tortilla. Drizzle with avocado-lime sauce and sprinkle with fresh cilantro. Add optional toppings like sliced radishes and hot sauce for a spicy kick.

These sweet potato and black bean tacos are a satisfying blend of sweet, savory, and tangy flavors. They’re perfect for a relaxed Sunday meal, offering a nourishing combination of plant-based protein, complex carbohydrates, and healthy fats. The avocado-lime sauce adds a refreshing touch, making these tacos a must-try.

Gluten-Free Dairy-Free Butternut Squash Risotto

This creamy butternut squash risotto is rich, comforting, and perfect for a Sunday dinner. It’s made with Arborio rice, cooked slowly with vegetable broth and flavored with roasted butternut squash, garlic, and fresh thyme. It’s naturally gluten-free and dairy-free, yet incredibly rich in flavor and texture.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil, divided
• 1 cup Arborio rice
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup white wine (optional)
• 1/2 tsp fresh thyme leaves
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp of olive oil, salt, and black pepper. Roast on a baking sheet for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot or skillet, heat the remaining olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes, then stir in the garlic and cook for an additional minute.
3. Add the Arborio rice to the pot, stirring to coat the grains with the oil and aromatics. Cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using), stirring until it is almost fully absorbed by the rice.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
6. Stir in the roasted butternut squash and fresh thyme. Season with salt and black pepper to taste.
7. Serve the risotto hot, garnished with fresh parsley.

This butternut squash risotto is warm and velvety, making it an ideal Sunday comfort food. The roasted squash adds natural sweetness and depth, while the fresh thyme enhances the earthy flavors. This dish is simple yet luxurious, perfect for an evening of relaxation.

Crispy Cauliflower Steaks with Tahini Sauce

These crispy cauliflower steaks served with a tahini sauce are a show-stopping, plant-based dish perfect for a Sunday dinner. The cauliflower steaks are seasoned with a blend of spices, roasted to golden perfection, and drizzled with a creamy tahini sauce for an irresistible finishing touch.

Ingredients:

• 1 large head of cauliflower, trimmed and sliced into 1/2-inch thick steaks
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp turmeric powder
• Salt and black pepper to taste
• 1/4 cup tahini
• 1 tbsp lemon juice
• 2 tbsp water (more if needed)
• 1 tbsp chopped fresh parsley
• Optional: pomegranate seeds for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Arrange the cauliflower steaks on the baking sheet. Drizzle with olive oil and sprinkle with paprika, garlic powder, turmeric, salt, and black pepper. Rub the spices evenly over the surface.
3. Roast in the oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden and crispy on the edges.
4. While the cauliflower is baking, make the tahini sauce by whisking together tahini, lemon juice, water, salt, and a pinch of black pepper. Adjust the consistency by adding more water if needed; the sauce should be pourable but not too thin.
5. Serve the cauliflower steaks drizzled with tahini sauce and topped with fresh parsley and optional pomegranate seeds for a touch of sweetness and color.

These cauliflower steaks are crispy, flavorful, and paired with a creamy tahini sauce that adds a nutty, tangy depth to every bite. Perfect for a Sunday evening, this dish is both hearty and light, ideal for a satisfying yet refreshing meal.

Sunday Chickpea and Spinach Coconut Curry

This chickpea and spinach coconut curry is a rich and hearty dish that’s perfect for a comforting Sunday meal. The combination of chickpeas, fresh spinach, and a creamy coconut milk base, spiced with a hint of curry powder and turmeric, makes it flavorful, satisfying, and ideal for a gluten-free and dairy-free diet.

Ingredients:

• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp curry powder
• 1/2 tsp turmeric powder
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 2 cups fresh spinach, chopped
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro for garnish
• Cooked rice or quinoa for serving

Instructions:

1. Heat the coconut oil in a large skillet or saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
2. Add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
3. Sprinkle in the curry powder and turmeric, stirring to coat the aromatics.
4. Add the chickpeas and coconut milk, bringing the mixture to a gentle simmer. Cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Stir in the chopped spinach and cook for 1-2 more minutes until wilted. Season with salt and black pepper to taste.
6. Serve the curry over cooked rice or quinoa, garnished with fresh cilantro.

This chickpea and spinach coconut curry is deeply satisfying, with the creamy coconut milk balancing the spices perfectly. The spinach adds a fresh touch, while the chickpeas provide a good source of protein and fiber. It’s a wonderful dish to make for a cozy Sunday dinner that’s full of flavor and nutrition.

Zucchini Noodles with Pesto and Cherry Tomatoes

These zucchini noodles with pesto and cherry tomatoes are a light, refreshing, and naturally gluten-free and dairy-free dish that’s perfect for a Sunday lunch or dinner. With fresh basil pesto, ripe cherry tomatoes, and tender zucchini noodles, this dish brings bright flavors and healthy ingredients together in one bowl.

Ingredients:

• 3 large zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup nutritional yeast (for a cheesy flavor without dairy)
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and black pepper to taste
• Optional: extra pine nuts and fresh basil for garnish

Instructions:

1. In a food processor, combine the fresh basil leaves, pine nuts, nutritional yeast, and garlic. Pulse until finely chopped.
2. With the food processor running, slowly drizzle in the olive oil until a smooth pesto forms. Season with salt and black pepper to taste.
3. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Be careful not to overcook, as they should remain slightly firm.
4. Remove from heat and toss the zucchini noodles with the prepared pesto until evenly coated.
5. Add the halved cherry tomatoes and gently mix. Serve immediately, garnished with extra pine nuts and fresh basil if desired.

This dish is perfect for a sunny Sunday afternoon, offering a healthy, light, and satisfying meal that doesn’t compromise on flavor. The homemade pesto gives it a rich, herbaceous note, while the cherry tomatoes add a burst of juiciness. It’s a versatile recipe that can be served warm or at room temperature.

Baked Stuffed Acorn Squash with Wild Rice and Cranberries

This baked stuffed acorn squash with wild rice and cranberries is a festive and flavorful dish that’s ideal for a Sunday feast. The combination of sweet roasted squash, savory wild rice, and the tart pop of cranberries creates a beautiful, balanced dish that’s gluten-free and dairy-free.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup wild rice, cooked according to package instructions
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp maple syrup
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut side up on a baking sheet lined with parchment paper. Drizzle with a bit of olive oil and season with salt and black pepper.
2. Roast the squash in the oven for 25-30 minutes, or until the flesh is tender and caramelized around the edges.
3. In a large bowl, mix the cooked wild rice, dried cranberries, chopped nuts, cinnamon, nutmeg, and maple syrup. Season with salt and black pepper to taste.
4. When the acorn squash is ready, remove it from the oven and fill each half with the wild rice mixture.
5. Return the stuffed squash to the oven for an additional 10-15 minutes, allowing the flavors to meld and the filling to warm through.
6. Serve hot, garnished with fresh thyme.

This baked stuffed acorn squash is perfect for a cozy Sunday dinner or holiday meal. The warm spices and sweet maple syrup complement the nuttiness of the wild rice and the tartness of the cranberries, making it an ideal balance of flavors. It’s an eye-catching dish that’s as nourishing as it is delicious.

Sunday Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a vibrant, hearty, and nutritious choice for a Sunday meal. Full of smoky, spicy flavors and topped with a refreshing avocado salsa, they are naturally gluten-free and dairy-free, making them perfect for a light yet satisfying dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and black pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/2 cup diced tomatoes
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and black pepper. Spread them out on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender and slightly crispy on the edges.
2. In a small saucepan over medium heat, warm the black beans until heated through. Season with a pinch of salt and black pepper.
3. To make the avocado salsa, combine the diced avocado, tomatoes, red onion, and cilantro in a bowl. Squeeze in the lime juice and mix gently.
4. Warm the corn tortillas in a dry skillet or microwave. To assemble the tacos, place a few spoonfuls of sweet potatoes and black beans on each tortilla. Top with avocado salsa and a squeeze of lime.

These sweet potato and black bean tacos are both comforting and fresh, perfect for a laid-back Sunday dinner. The creamy avocado salsa adds a refreshing touch, balancing the hearty flavors of the sweet potatoes and black beans. The spices bring depth and warmth to the dish, making these tacos an easy and healthy go-to meal.

Lemon Herb Grilled Salmon with Quinoa Salad

This lemon herb grilled salmon with quinoa salad is a delightful Sunday meal that pairs flaky, perfectly grilled salmon with a bright and nutrient-packed quinoa salad. The combination of zesty lemon, fresh herbs, and colorful vegetables is sure to elevate your dinner table.

Ingredients:

• 2 salmon fillets
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• Salt and black pepper to taste
• 1 cup cooked quinoa, cooled
• 1/2 cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped fresh parsley
• 2 tbsp pumpkin seeds
• 1 tbsp lemon juice
• 2 tbsp olive oil

Instructions:

1. Preheat the grill to medium-high heat. Mix the olive oil, lemon zest, lemon juice, dill, and parsley in a small bowl. Season the salmon fillets with salt and black pepper and brush the herb mixture over them.
2. Grill the salmon for 4-5 minutes per side or until the fish flakes easily with a fork. Remove from the grill and set aside to rest.
3. In a large bowl, combine the cooked quinoa, cucumber, red bell pepper, red onion, and chopped parsley. Drizzle with olive oil and lemon juice, then toss to combine. Season with salt and black pepper to taste.
4. Serve the grilled salmon over a bed of quinoa salad, garnished with pumpkin seeds.

This lemon herb grilled salmon with quinoa salad is a refreshing and balanced dish that’s perfect for a Sunday meal. The citrusy, herbal notes of the salmon pair beautifully with the light, crisp flavors of the salad. It’s an elegant yet simple meal that’s both nourishing and satisfying.

Sunday Roasted Cauliflower Steaks with Tahini Drizzle

These roasted cauliflower steaks with tahini drizzle are an excellent choice for a Sunday dinner. The caramelized, nutty flavors of the cauliflower pair perfectly with the creamy tahini sauce, making this dish both gluten-free and dairy-free and full of satisfying, hearty flavors.

Ingredients:

• 1 large head of cauliflower, cut into 3/4-inch thick steaks
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1/4 cup tahini
• 1 tbsp lemon juice
• 2 tbsp water (or more, to thin)
• 1 tbsp chopped fresh parsley for garnish
• Optional: red pepper flakes for a bit of heat

Instructions:

1. Preheat the oven to 425°F (220°C). Place the cauliflower steaks on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with paprika, garlic powder, salt, and black pepper.
2. Roast in the oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden and tender.
3. In a small bowl, whisk together tahini, lemon juice, and water until smooth and creamy. Adjust the water amount to reach a drizzle-like consistency.
4. Serve the roasted cauliflower steaks drizzled with tahini sauce and garnished with fresh parsley. Add a sprinkle of red pepper flakes for a hint of spice, if desired.

These roasted cauliflower steaks with tahini drizzle are a flavorful, satisfying dish that makes for a perfect Sunday dinner. The tahini sauce adds a nutty richness that complements the caramelized cauliflower perfectly. This dish is a wonderful option for those looking for a hearty plant-based meal that’s easy to prepare and full of flavor.

Note: More recipes​ are coming soon!