40+ Delicious Sunday Gluten-Free Dinner Recipes to Try This Week

Sundays are a time for relaxation, family gatherings, and indulgent meals that bring everyone together.

But for those who follow a gluten-free lifestyle, finding recipes that fit both dietary needs and the occasion can sometimes feel like a challenge.

To make your Sunday dinners easier and more enjoyable, we’ve rounded up over 40 gluten-free dinner recipes that cater to various tastes and preferences.

Whether you’re in the mood for hearty comfort food, fresh salads, or vibrant dishes packed with flavor, these recipes are perfect for making your Sunday meal memorable.

These gluten-free dinner options include everything from flavorful chicken and fish dishes to hearty vegetarian and vegan options.

Plus, there are meals that will appeal to both adults and kids, ensuring that everyone around the table will find something to love.

Dive in and discover how simple it can be to create satisfying, nutritious, and gluten-free dinners that make Sundays special.

40+ Delicious Sunday Gluten-Free Dinner Recipes to Try This Week

Whether you’re planning a quiet night in or hosting a gathering, these 40+ gluten-free dinner recipes will ensure your Sunday meal is delicious, easy to prepare, and free from gluten.

With options ranging from hearty, soul-warming stews and roasts to fresh, vegetable-packed dishes, there’s a recipe here to suit any craving or dietary preference.

So, take the stress out of Sunday cooking and try one (or more) of these recipes to make your week start on a flavorful note.

Enjoy good food, good company, and the comfort of knowing that you can have an amazing, gluten-free dinner any day of the week, but especially on Sundays.

Grilled Lemon Herb Chicken with Quinoa Salad

A vibrant and healthy gluten-free dinner option perfect for a Sunday evening. This dish pairs juicy, tender grilled chicken with a refreshing quinoa salad loaded with colorful vegetables, fresh herbs, and a zesty lemon vinaigrette.

Ingredients

For the grilled lemon herb chicken:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper to taste

For the quinoa salad:

• 1 cup quinoa, rinsed
• 2 cups water or chicken broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• ½ cup fresh parsley, chopped
• ½ cup crumbled feta (optional for added flavor)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and black pepper to taste

Instructions

1. Marinate the chicken: In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper. Add the chicken breasts and coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes.
2. Cook the quinoa: In a pot, bring 2 cups of water or chicken broth to a boil. Add the quinoa, reduce the heat, and cover. Simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.
3. Grill the chicken: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for 5-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove and let rest for a few minutes before slicing.
4. Prepare the quinoa salad: In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and feta (if using). Drizzle with olive oil and lemon juice, then season with salt and black pepper. Mix well.
5. Serve: Plate the grilled chicken and serve alongside the quinoa salad. Drizzle with extra lemon juice or olive oil if desired.

This grilled lemon herb chicken with quinoa salad is not only gluten-free but also full of flavor and nutrition. The tangy lemon herb marinade enhances the chicken’s juiciness, while the quinoa salad adds texture and freshness with each bite. It’s perfect for a relaxed Sunday dinner that doesn’t compromise on taste or health.

Stuffed Bell Peppers with Ground Turkey and Rice

An easy, satisfying gluten-free meal that combines hearty ground turkey, vegetables, and rice all packed into sweet bell peppers. This dish is ideal for feeding a family or meal prepping for the week ahead.

Ingredients

For the stuffed bell peppers:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cooked brown rice
• 1 can (14 oz) diced tomatoes, drained
• 1 cup black beans, drained and rinsed
• 1 cup shredded mozzarella or cheddar cheese (optional for topping)
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions

1. Preheat the oven: Set the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Set aside.
2. Cook the turkey mixture: In a large skillet, heat olive oil over medium-high heat. Add the ground turkey, cumin, chili powder, and garlic powder. Cook until the turkey is browned and fully cooked, breaking it up into smaller pieces as it cooks. Stir in the cooked rice, drained tomatoes, and black beans. Season with salt and black pepper to taste.
3. Stuff the peppers: Fill each bell pepper with the turkey and rice mixture, pressing gently to pack it in. Top with shredded cheese if desired.
4. Bake: Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and the peppers are tender.
5. Serve: Let the stuffed peppers rest for a few minutes before serving. Garnish with chopped cilantro or a dollop of sour cream if desired.

These stuffed bell peppers are a great balance of protein, fiber, and flavor. The combination of ground turkey, rice, and beans in the sweet, tender pepper shells provides a hearty and satisfying meal. Perfect for meal prepping or serving at a family gathering, this dish is sure to become a favorite.

Baked Salmon with Garlic Lemon Asparagus

A simple yet elegant gluten-free dish that features baked salmon with a side of garlic lemon asparagus. This recipe is light, nutritious, and perfect for a Sunday dinner when you want something healthy and flavorful with minimal effort.

Ingredients

For the baked salmon:

• 4 salmon fillets
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp dried dill or 1 tbsp fresh dill
• Salt and black pepper to taste
• Lemon slices for garnish

For the garlic lemon asparagus:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• Salt and black pepper to taste

Instructions

1. Preheat the oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the salmon: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dill, salt, and black pepper. Place the salmon fillets on the prepared baking sheet and brush them with the garlic lemon mixture. Let them marinate for 10 minutes.
3. Prepare the asparagus: Toss the trimmed asparagus in olive oil, minced garlic, lemon juice, salt, and black pepper. Arrange the asparagus on the baking sheet around the salmon fillets.
4. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
5. Serve: Transfer the salmon and asparagus to serving plates. Garnish with fresh lemon slices and additional dill if desired.

This baked salmon with garlic lemon asparagus is a quick and elegant meal that’s perfect for a Sunday evening. The salmon’s rich, tender flavor complements the bright, slightly crispy asparagus for a balanced and satisfying dish. It’s a nutrient-dense, gluten-free option that feels luxurious but is easy enough for a weeknight dinner.

Zucchini Noodles with Pesto and Grilled Shrimp

A light and refreshing gluten-free dinner that combines the flavor-packed notes of pesto with the tender, smoky shrimp. This dish is perfect for a warm Sunday evening when you crave something that’s easy, satisfying, and full of fresh flavors.

Ingredients

For the zucchini noodles:

• 4 medium zucchinis, spiralized
• 2 tbsp olive oil
• Salt and black pepper to taste

For the pesto:

• 2 cups fresh basil leaves
• 1/3 cup pine nuts or walnuts
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• Salt to taste

For the grilled shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions

1. Prepare the pesto: In a food processor, combine basil, nuts, Parmesan, and garlic. Pulse until finely chopped. With the processor running, slowly add olive oil until the mixture is smooth. Season with salt to taste.
2. Marinate the shrimp: In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and black pepper. Let marinate for 10 minutes.
3. Cook the zucchini noodles: Heat olive oil in a large skillet over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes until slightly tender. Season with salt and black pepper and set aside.
4. Grill the shrimp: Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes on each side or until pink and opaque.
5. Combine and serve: Toss the zucchini noodles with the pesto and arrange them on plates. Top with grilled shrimp and garnish with extra Parmesan and fresh basil.

These zucchini noodles with pesto and grilled shrimp are an ideal gluten-free dinner that’s both refreshing and satisfying. The zesty pesto, combined with the smoky shrimp, infuses each bite with bold flavors. It’s a dish that’s perfect for when you want a lighter meal that doesn’t compromise on taste.

Butternut Squash and Black Bean Chili

A hearty, comforting gluten-free chili perfect for cozy Sundays. The natural sweetness of butternut squash pairs beautifully with the smoky and spiced flavors of the chili, making it a well-rounded and satisfying meal.

Ingredients

• 1 butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable or chicken broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)
• Sour cream or avocado for serving (optional)

Instructions

1. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the onion, garlic, and bell pepper. Sauté for 3-4 minutes until softened.
2. Add the butternut squash: Stir in the butternut squash cubes and cook for 5 minutes, allowing them to slightly caramelize.
3. Simmer the chili: Add the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until the butternut squash is tender.
4. Serve: Ladle the chili into bowls and garnish with fresh cilantro. Top with a dollop of sour cream or slices of avocado for extra richness if desired.

This butternut squash and black bean chili is perfect for a Sunday dinner that’s warm, hearty, and full of vibrant flavors. The sweet butternut squash adds a unique twist to the traditional chili, while the black beans provide protein and texture. It’s a comforting and gluten-free dish that feels like a warm hug in a bowl.

Roasted Cauliflower Steaks with Tahini Dressing

A simple yet sophisticated gluten-free dinner that highlights the versatility of cauliflower. These roasted cauliflower steaks are rich in flavor and perfectly complemented by a creamy tahini dressing.

Ingredients

For the cauliflower steaks:

• 1 large head of cauliflower, trimmed and sliced into 1-inch thick steaks
• 3 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste

For the tahini dressing:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• 2-3 tbsp water (to adjust consistency)
• Salt to taste

Instructions

1. Prepare the cauliflower steaks: Preheat the oven to 425°F (220°C). Arrange the cauliflower steaks on a baking sheet lined with parchment paper. Drizzle with olive oil and season with paprika, garlic powder, salt, and black pepper. Roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. Make the tahini dressing: In a bowl, whisk together tahini, lemon juice, olive oil, and minced garlic. Add water, a tablespoon at a time, until you reach a drizzly consistency. Season with salt to taste.
3. Serve: Plate the roasted cauliflower steaks and drizzle with tahini dressing. Garnish with chopped parsley or toasted sesame seeds for an added touch of flavor.

Roasted cauliflower steaks with tahini dressing are a perfect choice for a Sunday dinner that’s both nutritious and unique. The combination of the caramelized, hearty cauliflower with the creamy, tangy tahini sauce makes for an indulgent yet healthy gluten-free meal. This dish pairs well with a simple side salad or as a main for a meatless meal.

Lemon Herb Grilled Chicken with Quinoa Salad

A refreshing and protein-packed gluten-free meal perfect for a Sunday dinner. The grilled chicken, infused with lemon and herbs, pairs seamlessly with a hearty, colorful quinoa salad full of vegetables and herbs. It’s light yet filling, offering a balance of bright flavors and satisfying textures.

Ingredients

For the grilled chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and black pepper to taste

For the quinoa salad:

• 1 cup cooked quinoa, cooled
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)

For the dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp honey
• Salt and black pepper to taste

Instructions

1. Marinate the chicken: In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper. Add the chicken breasts and coat them evenly. Cover and let marinate for at least 30 minutes in the refrigerator.
2. Grill the chicken: Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes on each side or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes before slicing.
3. Prepare the quinoa salad: In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, parsley, and feta cheese (if using).
4. Make the dressing: Whisk together olive oil, lemon juice, honey, salt, and black pepper in a small bowl. Pour over the quinoa salad and toss to combine.
5. Serve: Plate the grilled chicken alongside a generous portion of quinoa salad and garnish with extra parsley if desired.

This lemon herb grilled chicken with quinoa salad is an ideal Sunday dinner that’s both flavorful and nourishing. The tender, lemony chicken complements the fresh, tangy quinoa salad, making each bite satisfying and vibrant. This meal is perfect for those seeking a balanced dish that doesn’t sacrifice taste for health.

Spaghetti Squash with Marinara and Turkey Meatballs

A gluten-free alternative to classic spaghetti and meatballs, using spaghetti squash as a base for a rich, homemade marinara and juicy turkey meatballs. This dish is hearty, comforting, and perfect for a cozy Sunday night.

Ingredients

For the turkey meatballs:

• 1 lb ground turkey
• 1/4 cup breadcrumbs (gluten-free)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• Salt and black pepper to taste

For the marinara sauce:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cans (14 oz each) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper to taste

For the spaghetti squash:

• 1 large spaghetti squash
• Olive oil for drizzling
• Salt and black pepper to taste

Instructions

1. Prepare the spaghetti squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and black pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes or until the squash strands are tender. Let cool slightly, then use a fork to scrape out the strands.
2. Make the turkey meatballs: In a bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and black pepper. Form the mixture into 1-inch meatballs and place on a baking sheet. Bake at 400°F (200°C) for 20 minutes or until cooked through and golden.
3. Prepare the marinara sauce: In a saucepan, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened. Add the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 20-25 minutes, stirring occasionally.
4. Combine and serve: Toss the spaghetti squash strands with some of the marinara sauce. Plate and top with turkey meatballs and additional sauce. Garnish with fresh basil and grated Parmesan if desired.

Spaghetti squash with marinara and turkey meatballs offers a gluten-free, delicious twist on a beloved classic. The tender, stringy squash pairs perfectly with the rich tomato sauce and juicy meatballs. This dish is ideal for a cozy Sunday dinner, providing comfort without the heaviness of traditional pasta.

Stuffed Bell Peppers with Ground Beef and Rice

Colorful and flavorful, these gluten-free stuffed bell peppers are filled with seasoned ground beef, rice, and vegetables, topped with melted cheese. They’re hearty, satisfying, and perfect for a family-friendly Sunday dinner.

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground beef (or ground turkey)
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Prepare the bell peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.
2. Cook the filling: In a skillet, brown the ground beef over medium-high heat. Drain excess fat and stir in the cooked rice, black beans, corn, diced tomatoes, chili powder, cumin, salt, and black pepper. Cook for 5-7 minutes until the ingredients are well combined and heated through.
3. Stuff the peppers: Spoon the filling into the bell peppers and top each with shredded cheese. Bake in the preheated oven for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
4. Serve: Garnish the stuffed peppers with fresh cilantro and serve with a side of avocado slices or a simple green salad.

These stuffed bell peppers are a vibrant and fulfilling Sunday dinner that’s both nutritious and full of flavor. The combination of seasoned ground beef, rice, and vegetables, topped with melted cheese, makes for a satisfying meal that’s sure to please. Perfect for family gatherings or a meal prep option to enjoy throughout the week.

Grilled Salmon with Avocado Salsa

A light, healthy, and flavorful dinner option perfect for a Sunday evening, combining tender grilled salmon with a refreshing avocado salsa. This dish is easy to prepare and makes for an elegant meal that’s full of nutrients and bold flavors.

Ingredients

For the grilled salmon:

• 4 salmon fillets (skin-on or skinless)
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp paprika
• Salt and black pepper to taste
• Fresh dill for garnish (optional)

For the avocado salsa:

• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• Salt and black pepper to taste

Instructions

1. Marinate the salmon: In a bowl, mix olive oil, lemon juice, paprika, salt, and black pepper. Rub the marinade over the salmon fillets and let rest for 15 minutes.
2. Prepare the avocado salsa: In a mixing bowl, gently toss together the diced avocados, cherry tomatoes, red onion, cilantro, lime juice, salt, and black pepper. Set aside.
3. Grill the salmon: Preheat the grill to medium-high heat. Place the salmon fillets skin-side down (if applicable) on the grill. Cook for 4-5 minutes per side or until the salmon is cooked through and flakes easily with a fork.
4. Serve: Plate the salmon and top each fillet with a generous scoop of avocado salsa. Garnish with fresh dill if desired.

This grilled salmon with avocado salsa is a perfect combination of healthy fats, protein, and vibrant flavors. The creamy avocado salsa complements the slightly charred, flavorful salmon for a satisfying dinner. This dish is ideal for those looking for a lighter, nutrient-dense option that doesn’t sacrifice taste.

Stuffed Portobello Mushrooms with Spinach and Ricotta

A satisfying and gluten-free vegetarian dish, these stuffed portobello mushrooms are filled with a creamy spinach and ricotta mixture, baked until golden brown. They’re perfect as a main course or a side dish for a family dinner.

Ingredients

• 4 large portobello mushroom caps
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese, shredded
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Prepare the mushrooms: Preheat the oven to 375°F (190°C). Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon. Place the mushroom caps on a baking sheet lined with parchment paper.
2. Cook the spinach mixture: In a skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly. Stir in the ricotta, Parmesan, salt, and black pepper until combined.
3. Stuff the mushrooms: Spoon the spinach and ricotta mixture into each mushroom cap. Sprinkle shredded mozzarella on top of each.
4. Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden.
5. Serve: Garnish with fresh basil and serve as a main dish or alongside a light salad.

Stuffed portobello mushrooms with spinach and ricotta make for a rich and satisfying gluten-free dinner. The earthy mushrooms, combined with the creamy and cheesy filling, provide a comforting, wholesome meal that’s perfect for a Sunday night. This dish is an elegant vegetarian option that’s sure to impress.

Beef and Vegetable Stir-Fry with Jasmine Rice

A quick and colorful gluten-free stir-fry that’s perfect for a busy Sunday dinner. Tender beef strips and fresh vegetables are cooked in a savory sauce and served over fluffy jasmine rice, creating a complete meal that’s both flavorful and satisfying.

Ingredients

For the stir-fry:

• 1 lb flank steak or sirloin, thinly sliced
• 2 tbsp cornstarch
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp sesame oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 cup snap peas
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated

For the sauce:

• 3 tbsp soy sauce (or tamari)
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water

For serving:

• 2 cups cooked jasmine rice
• Sesame seeds for garnish (optional)
• Green onions for garnish (optional)

Instructions

1. Prepare the beef: Toss the thinly sliced beef with cornstarch and soy sauce in a bowl. Let sit for 10 minutes.
2. Cook the stir-fry: Heat sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and sauté for 30 seconds. Add the beef and cook for 2-3 minutes or until browned. Remove and set aside.
3. Stir-fry the vegetables: In the same skillet, add the red bell pepper, broccoli, carrot, and snap peas. Cook for 3-4 minutes until the vegetables are tender-crisp.
4. Make the sauce: Mix the soy sauce, honey, rice vinegar, sesame oil, and cornstarch-water mixture in a small bowl. Pour over the vegetables and beef, and stir until the sauce thickens and coats the ingredients.
5. Serve: Spoon the stir-fry over cooked jasmine rice and garnish with sesame seeds and green onions if desired.

Beef and vegetable stir-fry with jasmine rice is a versatile and quick gluten-free dinner that delivers on flavor and texture. The tender beef, crisp vegetables, and savory sauce come together in a satisfying meal that’s perfect for a relaxed Sunday dinner. It’s a colorful, healthy option that doesn’t skimp on taste.

Lemon Herb Roasted Chicken with Garlic Green Beans

A classic Sunday dinner that’s both simple and elegant, featuring perfectly roasted chicken infused with lemon and herbs, paired with garlic sautéed green beans. This dish is ideal for a special family gathering or a cozy dinner at home.

Ingredients

For the roasted chicken:

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp olive oil
• 2 lemons, halved
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 4 cloves garlic, smashed
• Salt and black pepper to taste

For the garlic green beans:

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and black pepper to taste

Instructions

1. Prepare the chicken: Preheat the oven to 425°F (220°C). Place the chicken in a roasting pan and rub the entire chicken with olive oil. Squeeze the juice of one lemon over the chicken and place the lemon halves inside the cavity along with rosemary, thyme, and garlic cloves. Season the chicken generously with salt and black pepper.
2. Roast the chicken: Roast in the preheated oven for 1.5 hours or until the internal temperature reaches 165°F (74°C) and the skin is golden brown. Baste occasionally with the pan juices for extra moisture.
3. Cook the green beans: While the chicken is roasting, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute. Add the green beans and cook for 4-5 minutes until tender-crisp. Season with salt and black pepper to taste.
4. Serve: Let the chicken rest for 10 minutes before carving. Serve with the garlic green beans on the side.

Lemon herb roasted chicken with garlic green beans is a timeless Sunday dinner option that balances flavors, textures, and nutrition. The juicy, tender chicken paired with vibrant green beans creates a satisfying meal that feels both hearty and refined. The hint of lemon and herbs elevates the dish, making it perfect for any occasion.

Sweet Potato and Black Bean Chili

A hearty, gluten-free vegetarian chili that’s packed with flavor and nutrition. This sweet potato and black bean chili is perfect for a cozy Sunday dinner and is sure to warm you up on a cool evening.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes (14 oz)
• 1 cup vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for an additional 1 minute.
2. Add vegetables and spices: Stir in the sweet potatoes, red bell pepper, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 2 minutes, allowing the spices to coat the vegetables.
3. Simmer: Pour in the diced tomatoes, black beans, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
4. Serve: Ladle the chili into bowls and garnish with fresh cilantro and a squeeze of lime juice if desired.

Sweet potato and black bean chili is a filling and flavorful gluten-free dinner that’s perfect for a laid-back Sunday. This dish offers a balance of hearty ingredients, bold spices, and a slight touch of sweetness from the sweet potatoes. It’s a comforting, plant-based meal that will leave everyone satisfied and cozy.

Quinoa and Chickpea Stuffed Bell Peppers

Colorful bell peppers filled with a nutritious blend of quinoa, chickpeas, and vegetables, baked to perfection and topped with a sprinkle of cheese. This dish is vibrant, packed with protein, and gluten-free.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1/2 cup diced tomatoes (fresh or canned)
• 1/4 cup chopped red onion
• 1/2 cup frozen corn
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1/2 cup shredded mozzarella or cheddar cheese (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the bell peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
2. Prepare the filling: In a mixing bowl, combine the cooked quinoa, chickpeas, diced tomatoes, red onion, corn, cumin, smoked paprika, salt, and black pepper. Mix until well combined.
3. Stuff the peppers: Spoon the quinoa and chickpea mixture into each bell pepper, pressing down slightly to fit more filling. Sprinkle the tops with shredded cheese if using.
4. Bake: Place the filled peppers in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and golden.
5. Serve: Garnish with fresh parsley and serve warm.

Quinoa and chickpea stuffed bell peppers are an eye-catching and hearty gluten-free dinner option. The combination of fluffy quinoa, protein-rich chickpeas, and vegetables provides a satisfying, well-rounded meal. Baked until tender and topped with melted cheese, this dish is a delicious and nutritious way to enjoy a Sunday night meal.

Note: More recipes​ are coming soon!