25+ Delicious Sunday Gluten-Free Meatless Recipes to Enjoy Today

Sundays are the perfect opportunity to slow down, savor the moment, and indulge in delicious meals that bring the family together.

Whether you’re hosting friends, treating yourself to a special meal, or preparing lunch for the week ahead, choosing recipes that are both gluten-free and meatless offers a nourishing twist that everyone will love.

Not only do these meals cater to those with dietary restrictions, but they also highlight the vibrant and rich flavors of plant-based ingredients.

In this article, we bring you over 25 inspiring gluten-free, meatless recipes that are perfect for a Sunday feast.

From hearty dishes that will fill you up to light, refreshing meals that are perfect for spring and summer, there’s something here for everyone.

25+ Delicious Sunday Gluten-Free Meatless Recipes to Enjoy Today

Eating gluten-free and meatless doesn’t mean sacrificing flavor, satisfaction, or variety.

This curated list of over 25 Sunday recipes provides ample options for breakfast, lunch, dinner, and even dessert.

From hearty bowls and comforting curries to light salads and savory snacks, these recipes are perfect for a laid-back day that’s full of nourishment.

By opting for plant-based, gluten-free dishes, you’re not only choosing foods that support your health and wellness but also embracing a more sustainable way of eating.

So, whether you’re cooking for one or planning a Sunday feast for the whole family, these recipes are sure to make your day deliciously memorable.

Spaghetti Squash Primavera

A perfect Sunday dinner that’s both nutritious and satisfying, this gluten-free, meatless dish features spaghetti squash tossed with a medley of colorful, seasonal vegetables and a touch of Parmesan cheese. It’s light yet hearty, perfect for a meatless meal that won’t leave you feeling deprived.

Ingredients

• 1 medium spaghetti squash
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup broccoli florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and black pepper to taste
• ½ tsp dried Italian seasoning
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the strands of squash are tender and can be easily pulled apart with a fork.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Add the cherry tomatoes, zucchini, and red bell pepper, and sauté for 5 minutes, or until the vegetables begin to soften.
3. Add the broccoli florets and season with salt, black pepper, and Italian seasoning. Cook for an additional 3-4 minutes, or until the broccoli is tender but still bright green.
4. Using a fork, scrape the strands of spaghetti squash into a bowl. Add the sautéed vegetables and toss to combine. Adjust seasoning as needed.
5. Serve the dish warm, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

The combination of roasted spaghetti squash and vibrant, sautéed vegetables provides a fulfilling yet healthy meal that’s perfect for a Sunday evening. This dish is versatile, allowing for swaps like adding artichoke hearts, mushrooms, or your favorite gluten-free pasta sauce for additional flavor.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a hearty, meatless option that’s brimming with flavor and texture. The slight sweetness of the roasted sweet potatoes pairs beautifully with the earthy black beans and the refreshing avocado crema, creating a balanced and satisfying bite.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and black pepper to taste
• 1 can black beans, drained and rinsed
• 8 small gluten-free corn tortillas
• 1 avocado, peeled and pitted
• ½ cup plain Greek yogurt (or dairy-free alternative)
• 2 tbsp lime juice
• Fresh cilantro for garnish
• Crumbled queso fresco for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, smoked paprika, ground cumin, salt, and black pepper. Spread the sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
2. While the sweet potatoes roast, prepare the avocado crema by blending the avocado, Greek yogurt, and lime juice until smooth and creamy. Adjust seasoning with salt and more lime juice if desired.
3. Warm the tortillas on a dry skillet over medium-high heat for about 30 seconds per side or until pliable.
4. To assemble the tacos, divide the roasted sweet potatoes and black beans among the tortillas. Drizzle with avocado crema and sprinkle with fresh cilantro and crumbled queso fresco if using.
5. Serve the tacos immediately with a squeeze of lime for added zest.

These tacos deliver a unique blend of flavors and textures that make for a delightful, meatless Sunday meal. The sweet and savory profile of this dish makes it a crowd-pleaser and an easy choice for a gluten-free, plant-based option.

Chickpea and Spinach Curry

A hearty and comforting dish that’s perfect for a cozy Sunday lunch or dinner, this chickpea and spinach curry is packed with flavors and nutrients. Served over rice or with gluten-free naan, it’s a satisfying vegetarian dish that’s ideal for unwinding after a long week.

Ingredients

• 1 tbsp coconut oil or olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 cup coconut milk
• 4 cups fresh spinach, chopped
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or gluten-free naan for serving

Instructions

1. In a large skillet or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until translucent.
2. Add the minced garlic and grated ginger, and cook for an additional minute. Stir in the curry powder, turmeric, and cumin, and sauté for another minute to release the spices’ aromas.
3. Add the chickpeas, diced tomatoes, and coconut milk to the skillet. Stir well and let simmer for 10 minutes, allowing the flavors to meld together.
4. Add the chopped spinach and cook for 2-3 minutes, or until wilted. Season with salt and black pepper to taste.
5. Serve the curry over warm basmati rice or with gluten-free naan, garnished with fresh cilantro.

This chickpea and spinach curry is rich in flavor, with layers of warmth from the spices and a creamy texture from the coconut milk. It’s a filling, comforting meal that’s ideal for a slow, relaxing Sunday evening. The addition of fresh cilantro adds a burst of color and an extra level of flavor, making every bite a treat.

Quinoa and Vegetable Stuffed Peppers

This vibrant, gluten-free, and meatless dish is perfect for a Sunday meal that’s hearty, nutritious, and colorful. Bell peppers stuffed with a flavorful quinoa and vegetable filling make a beautiful presentation that’s sure to impress.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup black beans, drained and rinsed
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish
• ½ cup shredded mozzarella or dairy-free cheese (optional)

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 saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.
3. In a skillet over medium heat, add the olive oil and sauté the chopped onion for 3-4 minutes. Add the diced zucchini and cherry tomatoes, and cook for another 5 minutes, or until the vegetables are tender.
4. Stir in the black beans, cooked quinoa, ground cumin, smoked paprika, salt, and black pepper. Mix well to combine.
5. Stuff each bell pepper with the quinoa and vegetable mixture. Place the stuffed peppers upright in a baking dish. Sprinkle with shredded mozzarella or dairy-free cheese if desired.
6. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and golden.
7. Garnish with fresh parsley or cilantro before serving.

These stuffed peppers offer a delightful combination of textures and flavors with a nutritious twist. They’re filling enough to be a main course but can also be served as a side dish. The slight sweetness of the bell peppers complements the hearty quinoa and rich veggie mix, making every bite satisfying.

Mushroom and Spinach Risotto

A classic risotto turned gluten-free and vegetarian, this mushroom and spinach version is warm, creamy, and full of savory flavors. Perfect for a leisurely Sunday dinner, this dish can be enjoyed by both vegetarians and non-vegetarians alike.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cups arborio rice (ensure it’s gluten-free)
• 1 cup white wine (optional; can use vegetable broth)
• 4 cups vegetable broth, kept warm
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• ½ cup grated Parmesan cheese (or dairy-free alternative)
• 2 tbsp unsalted butter or vegan butter
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes, or until translucent.
2. Add the sliced mushrooms and cook for 5-6 minutes, until they release their moisture and start to brown.
3. Stir in the arborio rice and cook for 1-2 minutes, toasting the rice lightly and allowing it to absorb the flavors.
4. Pour in the white wine and stir until it’s mostly absorbed by the rice.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle. Continue this process for about 20-25 minutes, or until the rice is tender and creamy.
6. When the rice is almost done, stir in the chopped spinach, grated Parmesan, and butter. Season with salt and black pepper to taste.
7. Garnish with fresh thyme and serve warm.

This mushroom and spinach risotto is rich and creamy with earthy mushroom flavors and the freshness of spinach. The slow cooking and constant stirring create a velvety texture that makes this dish comforting and luxurious. It’s a great way to indulge on a relaxing Sunday evening.

Cauliflower Buffalo Bites with Blue Cheese Dip

These spicy, gluten-free, meatless cauliflower bites make for a perfect Sunday snack or side dish. They’re crispy, tangy, and served with a cool, creamy blue cheese dip that’s the ideal contrast to the heat.

Ingredients

• 1 medium cauliflower, cut into florets
• 1 cup gluten-free all-purpose flour
• 1 cup water
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and black pepper to taste
• ½ cup buffalo sauce
• 2 tbsp melted butter or vegan butter
• Fresh celery sticks for serving

Blue Cheese Dip:

• ½ cup plain Greek yogurt (or dairy-free alternative)
• ¼ cup crumbled blue cheese (or dairy-free alternative)
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the gluten-free flour, water, garlic powder, smoked paprika, salt, and black pepper until smooth.
3. Dip each cauliflower floret into the batter, allowing excess to drip off, and place on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the cauliflower is golden and crispy, flipping halfway through.
5. In a separate bowl, mix the buffalo sauce with the melted butter. Toss the baked cauliflower in the sauce until evenly coated.
6. Return the coated cauliflower to the baking sheet and bake for an additional 5-10 minutes, until the sauce is slightly caramelized.
7. For the dip, mix the Greek yogurt, crumbled blue cheese, lemon juice, salt, and black pepper in a small bowl.
8. Serve the cauliflower buffalo bites with the blue cheese dip and fresh celery sticks on the side.

These cauliflower buffalo bites provide all the flavor of classic buffalo wings in a meatless, gluten-free version. The crispy texture and spicy sauce make them irresistible, and the cooling blue cheese dip balances out the heat beautifully. Perfect for a Sunday gathering or as an afternoon snack, they’re guaranteed to be a hit.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a simple yet satisfying gluten-free, meatless option that’s perfect for a Sunday evening. Packed with flavor and topped with fresh avocado and a zesty lime crema, they bring a bright, vibrant touch to your weekend meals.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and black pepper to taste
• 1 can black beans, drained and rinsed
• 1 tbsp lime juice
• 1/2 cup chopped red onion
• 1 avocado, sliced
• Fresh cilantro for garnish
• 8 small gluten-free tortillas

Lime Crema:

• 1/2 cup Greek yogurt (or dairy-free alternative)
• 1 tbsp lime juice
• 1 tsp lime zest
• 1/2 tsp garlic powder
• Salt to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with olive oil, chili powder, cumin, salt, and black pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
3. While the sweet potatoes are roasting, prepare the lime crema by mixing the Greek yogurt, lime juice, lime zest, garlic powder, and a pinch of salt in a bowl. Set aside.
4. Warm the tortillas in a dry skillet or microwave until pliable.
5. In a medium bowl, combine the black beans with lime juice and chopped red onion.
6. Assemble the tacos by dividing the roasted sweet potatoes and black bean mixture among the tortillas. Top with sliced avocado, a drizzle of lime crema, and fresh cilantro.
7. Serve immediately with extra lime wedges on the side.

These sweet potato and black bean tacos are rich in texture and flavor, with the sweet, spiced sweet potatoes complementing the hearty, protein-packed black beans. The creamy avocado and tangy lime crema add freshness and a hint of brightness. Perfect for a laid-back Sunday night, these tacos are easy to make and endlessly satisfying.

Chickpea and Spinach Curry

A hearty, flavorful dish that’s both comforting and nourishing, this chickpea and spinach curry is gluten-free and meatless, making it ideal for a Sunday dinner. Packed with spices and served over rice or with naan, this dish is sure to be a family favorite.

Ingredients

• 1 tbsp coconut oil or olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 can diced tomatoes
• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach, roughly chopped
• 1 cup coconut milk
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or gluten-free naan for serving

Instructions

1. Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until translucent.
2. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes.
3. Add the curry powder, ground cumin, and turmeric, stirring for 1 minute until fragrant.
4. Pour in the diced tomatoes with their juice and cook for 3-4 minutes, allowing the flavors to meld.
5. Add the chickpeas and coconut milk, stirring well. Simmer for 10-15 minutes, allowing the sauce to thicken and the flavors to develop.
6. Stir in the chopped spinach and cook for another 2-3 minutes, until wilted.
7. Season with salt and black pepper to taste and garnish with fresh cilantro.
8. Serve hot with basmati rice or gluten-free naan.

This chickpea and spinach curry offers a satisfying combination of spicy, creamy, and slightly sweet flavors. The chickpeas provide a hearty texture, while the spinach adds freshness and nutrients. It’s perfect for cozy Sunday nights, bringing comfort and warmth to your meal.

Broccoli and Cauliflower Gratin

A comforting and indulgent gluten-free, meatless dish that’s perfect as a side or a main course for a Sunday lunch. This broccoli and cauliflower gratin is baked until golden and bubbling with a rich, cheesy sauce that’s satisfying and nourishing.

Ingredients

• 1 head of broccoli, cut into florets
• 1 head of cauliflower, cut into florets
• 2 tbsp butter or vegan butter
• 2 tbsp gluten-free all-purpose flour
• 1 ½ cups milk (or dairy-free alternative)
• 1 cup shredded cheddar cheese (or dairy-free cheese)
• ½ cup grated Parmesan (or dairy-free alternative)
• 1 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 baking dish and set aside.
2. Steam the broccoli and cauliflower florets for 5-7 minutes, or until just tender. Drain and set aside.
3. In a saucepan over medium heat, melt the butter. Whisk in the gluten-free flour and cook for 1-2 minutes, creating a roux.
4. Slowly add the milk, whisking continuously until the mixture thickens, about 3-4 minutes.
5. Stir in the shredded cheddar cheese and grated Parmesan, whisking until melted and smooth. Add the garlic powder, salt, and black pepper.
6. Pour the cheese sauce over the steamed broccoli and cauliflower, mixing to coat evenly. Transfer the mixture to the prepared baking dish.
7. Bake for 20-25 minutes, or until the top is golden and bubbly.
8. Garnish with fresh parsley before serving.

This broccoli and cauliflower gratin is rich, creamy, and topped with a golden crust that’s perfect for a special Sunday meal. The combination of the tender vegetables with the cheesy, velvety sauce creates a dish that’s satisfying enough to be enjoyed on its own or served alongside other dishes.

Lentil and Vegetable Shepherd’s Pie

A twist on the classic shepherd’s pie, this lentil and vegetable version is hearty, satisfying, and perfect for a comforting Sunday dinner. Made with savory lentils and a medley of vegetables, topped with creamy mashed potatoes and baked until golden, it’s a dish that warms the soul.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 cup mushrooms, sliced
• 1 can (15 oz) lentils, drained and rinsed
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp soy sauce or tamari for gluten-free
• 1 cup vegetable broth
• Salt and black pepper to taste
• 4 large potatoes, peeled and cut into chunks
• 1/2 cup milk (or dairy-free alternative)
• 2 tbsp butter or vegan butter
• 1/2 cup frozen peas
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 4-5 minutes, until translucent. Add the garlic, carrot, celery, and mushrooms, cooking for another 5 minutes.
3. Stir in the lentils, tomato paste, thyme, rosemary, and soy sauce. Pour in the vegetable broth and bring to a simmer. Cook for 10-15 minutes, allowing the mixture to thicken. Season with salt and black pepper.
4. Meanwhile, boil the potatoes in a pot of salted water until fork-tender, about 15 minutes. Drain and return to the pot. Add the milk and butter, mashing until smooth. Season with salt and black pepper.
5. Stir the frozen peas into the lentil mixture and pour it into the prepared baking dish. Spread the mashed potatoes over the top, smoothing with a spatula.
6. Bake for 20-25 minutes, or until the top is slightly golden.
7. Let cool for a few minutes before serving. Garnish with fresh parsley.

This lentil and vegetable shepherd’s pie is a hearty, nutritious, and flavorful twist on the classic dish, making it ideal for a cozy Sunday meal. The creamy mashed potatoes are the perfect contrast to the savory lentil filling, resulting in a dish that’s both satisfying and nourishing.

Zucchini and Chickpea Fritters

These zucchini and chickpea fritters are crispy on the outside and tender on the inside, perfect for a Sunday brunch or light dinner. Packed with protein, fresh herbs, and a hint of spice, they’re served with a cool yogurt sauce for the perfect balance of flavors.

Ingredients

• 2 medium zucchinis, grated and excess water squeezed out
• 1 can chickpeas, drained and mashed
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1/2 cup gluten-free breadcrumbs
• 1 egg (or flax egg for vegan)
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and black pepper to taste
• Olive oil for frying

Yogurt Sauce:

• 1/2 cup Greek yogurt (or dairy-free alternative)
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the grated zucchini, mashed chickpeas, parsley, cilantro, and minced garlic. Add the breadcrumbs, egg, cumin, paprika, salt, and black pepper. Mix until everything is well combined.
2. Form the mixture into small patties, about 2-3 inches in diameter.
3. Heat a few tablespoons of olive oil in a skillet over medium heat. Cook the fritters in batches, about 3-4 minutes per side, or until golden and crispy.
4. While the fritters cook, mix together the Greek yogurt, lemon juice, dill, salt, and black pepper to make the yogurt sauce.
5. Drain the fritters on a paper towel and serve with the yogurt sauce on the side.

These zucchini and chickpea fritters are crispy, flavorful, and perfect for a light yet satisfying Sunday meal. The cool yogurt sauce adds a refreshing touch, balancing the warmth of the spices and herbs. Enjoy them on their own or as a side dish.

Eggplant Parmesan Bake

This eggplant Parmesan bake is a delicious, meatless alternative to the traditional version, offering a rich blend of flavors with a gluten-free twist. Layers of crispy eggplant, marinara sauce, and melted mozzarella and Parmesan make it a perfect comfort food for your Sunday dinner.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 2 cups gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella (or dairy-free alternative)
• 2 cups marinara sauce
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Fresh basil leaves for garnish
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Place the breadcrumbs and grated Parmesan in a shallow bowl. Season with salt and black pepper. Dip each eggplant slice into the breadcrumb mixture, pressing lightly to coat.
3. Heat the olive oil in a large skillet over medium heat. Cook the eggplant slices in batches for 2-3 minutes per side, until golden. Drain on paper towels.
4. Spread a thin layer of marinara sauce on the bottom of the baking dish. Place a layer of eggplant slices on top, followed by more marinara sauce and a sprinkle of mozzarella. Repeat until all the eggplant slices are layered.
5. Top with the remaining mozzarella and a final sprinkle of Parmesan cheese. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
6. Let cool for a few minutes before serving. Garnish with fresh basil leaves.

This eggplant Parmesan bake is rich, cheesy, and full of hearty flavors. It’s perfect for a Sunday meal, offering a satisfying mix of crispy, tender, and creamy textures. The layers of eggplant and marinara sauce are comforting, making it an excellent choice for a cozy weekend dinner.

Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers are a vibrant, nutritious meal perfect for a Sunday lunch or dinner. Filled with a blend of quinoa, black beans, and vegetables, they are topped with melted cheese and served with a squeeze of lime for a burst of flavor.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 medium tomato, diced
• 1/2 cup diced red onion
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and black pepper to taste
• 1/2 cup shredded cheddar cheese (or dairy-free alternative)
• Fresh cilantro for garnish
• Lime wedges for serving

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 greased baking dish.
2. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomato, red onion, chili powder, cumin, salt, and black pepper.
3. Fill each bell pepper with the quinoa mixture, pressing down lightly to pack it in.
4. Sprinkle the tops with shredded cheese.
5. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Let cool for a few minutes and garnish with fresh cilantro. Serve with lime wedges for a zesty touch.

These stuffed bell peppers offer a perfect blend of hearty and healthy, making them an excellent option for a Sunday meal. The combination of quinoa and black beans provides plant-based protein, while the melted cheese adds a touch of indulgence. Enjoy these peppers with a squeeze of lime to brighten up the flavors.

Sweet Potato and Spinach Curry

A comforting, rich, and aromatic dish that’s ideal for a Sunday evening, this sweet potato and spinach curry is full of hearty flavors and hearty ingredients. The creamy coconut milk pairs perfectly with the sweet potato, creating a satisfying and nourishing vegan meal.

Ingredients

• 2 tbsp coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 cups fresh spinach
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent. Add the garlic and ginger and cook for another minute.
2. Stir in the curry powder, cumin, and turmeric, and cook for 1 minute to bloom the spices.
3. Add the sweet potato cubes, chickpeas, coconut milk, and vegetable broth. Stir well and bring to a simmer.
4. Cover and cook for 15-20 minutes or until the sweet potato is tender.
5. Add the fresh spinach and cook for an additional 2-3 minutes until wilted. Season with salt and black pepper.
6. Serve over cooked rice or with naan, and garnish with fresh cilantro.

This sweet potato and spinach curry is a warm and hearty dish, perfect for a cozy Sunday meal. The natural sweetness of the sweet potato pairs perfectly with the spices, creating layers of rich flavor. This dish is filling and comforting, perfect for ending the weekend on a high note.

Cauliflower and Chickpea Tacos

These cauliflower and chickpea tacos are a quick, flavorful, and satisfying option for a meatless Sunday dinner. Roasted cauliflower and seasoned chickpeas come together in soft tortillas, topped with a zesty avocado lime crema for the ultimate taste experience.

Ingredients

• 1 head of cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 8 small corn tortillas
• 1 avocado
• 1/4 cup plain Greek yogurt or dairy-free alternative
• 1 tbsp lime juice
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on the baking sheet.
3. Roast in the oven for 25-30 minutes, flipping halfway, until the cauliflower is golden and tender.
4. Meanwhile, prepare the avocado lime crema by blending the avocado, Greek yogurt, lime juice, and a pinch of salt in a food processor until smooth.
5. Warm the tortillas in a dry skillet or microwave.
6. Assemble the tacos by placing a scoop of the roasted cauliflower and chickpeas on each tortilla. Drizzle with avocado lime crema and garnish with fresh cilantro.
7. Serve with lime wedges for added zest.

These cauliflower and chickpea tacos offer a delightful mix of textures and flavors, making them perfect for a Sunday dinner. The roasted cauliflower adds a satisfying crunch, while the chickpeas provide a hearty base. The avocado lime crema adds a rich, tangy finish that elevates the dish.

Note: More recipes​ are coming soon!