35+ Easy Dairy Free Tomato Free Recipes to Spice Up Your Menu

Finding the right recipes that cater to specific dietary needs can be challenging, especially when you have to avoid both dairy and tomatoes.

Whether you’re lactose intolerant, vegan, or simply trying to cut down on these ingredients, it’s essential to discover meals that are delicious and satisfying without compromising flavor.

In this blog article, we’ve rounded up 35+ creative and wholesome dairy-free, tomato-free recipes that cover all your meal needs, from breakfast to dinner and everything in between.

Say goodbye to the days of feeling limited by your dietary restrictions and hello to new, exciting dishes that everyone will love.

35+ Easy Dairy Free Tomato Free Recipes to Spice Up Your Menu

Maintaining a dairy-free, tomato-free diet doesn’t mean compromising on flavor or variety.

With these 35+ recipes, you can enjoy delicious meals that cater to your dietary needs without sacrificing taste or creativity.

Whether you’re cooking for yourself, family, or guests, these recipes provide a diverse range of options that are sure to impress.

Explore new ingredients, experiment with bold seasonings, and elevate your cooking game with these satisfying dishes.

Start creating your favorite dairy-free, tomato-free meals today, and let the flavors speak for themselves!

Quinoa-Stuffed Bell Peppers

These quinoa-stuffed bell peppers are packed with vibrant vegetables and rich in protein. The quinoa base is perfectly seasoned, with hints of garlic, cumin, and fresh herbs, making for a satisfying meal that is both hearty and nutritious. The bell peppers add a natural sweetness and crunch, complementing the quinoa filling wonderfully. Perfect for a dairy-free, tomato-free meal!

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 1 medium onion, chopped
• 1 medium zucchini, diced
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup fresh cilantro or parsley, chopped
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce the heat to low, and cover. Cook for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
4. While the quinoa is cooking, heat olive oil in a large pan over medium heat. Add the chopped onion and cook until softened (about 5 minutes). Add the garlic, zucchini, and red bell pepper, and sauté for another 5-7 minutes until tender.
5. Stir in the cooked quinoa, cumin, smoked paprika, salt, and pepper. Cook for 2 more minutes to combine the flavors. Remove from heat and stir in the fresh cilantro or parsley.
6. Spoon the quinoa mixture into the hollowed-out bell peppers. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender.
   This quinoa-stuffed bell pepper dish is the epitome of a wholesome, satisfying meal without the need for dairy or tomatoes. It’s a great way to enjoy a nutrient-packed meal that’s rich in flavor and easy to prepare. Perfect for meal prep, these peppers can be enjoyed warm or even as leftovers the next day!

Coconut Curry Lentil Soup

A comforting and creamy soup without the dairy, this coconut curry lentil soup is packed with flavors from aromatic spices, coconut milk, and tender lentils. It’s a simple, hearty dish that will warm you up during the colder months. The rich, velvety texture of the coconut milk perfectly complements the lentils, and the curry spices add depth
Ingredients

• 1 cup dried red lentils, rinsed
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 4 cups vegetable broth
• 1 medium onion, diced
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice (optional)
• Fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until softened.
2. Add the garlic and ginger, sautéing for another minute until fragrant.
3. Stir in the curry powder, turmeric, and cumin, cooking for another 1-2 minutes to bring out the flavors.
4. Add the carrots, lentils, coconut milk, and vegetable broth to the pot. Stir to combine.
5. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste. For a creamier texture, you can use an immersion blender to puree part of the soup or leave it chunky.
7. Stir in fresh lime juice if desired for an extra burst of flavor.
8. Serve hot, garnished with fresh cilantro.

This coconut curry lentil soup is an incredibly flavorful, nourishing, and dairy-free meal option. It’s a warming dish perfect for chilly nights or as a satisfying lunch. The richness of the coconut milk and the aromatic spices create a beautifully balanced soup that’s sure to please even the pickiest eaters. It’s also highly versatile, as you can adjust the spice level to your preference.

Sweet Potato and Chickpea Buddha Bowl

This sweet potato and chickpea Buddha bowl is a healthy and colorful meal that’s both filling and energizing. The roasted sweet potatoes and crispy chickpeas are the star ingredients, providing a combination of savory, sweet, and spicy flavors. Combined with fresh greens, avocado, and a creamy tahini dressing, this bowl offers a satisfying, dairy-free, and tomato-free meal that’s perfect for lunch or dinner.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1 avocado, sliced
• 2 cups mixed greens (spinach, kale, or arugula)
• 1 tablespoon sesame seeds (optional)

Tahini Dressing

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or agave nectar
• 1 tablespoon water (or more, to adjust consistency)
• Salt to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the cubed sweet potatoes with 1/2 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread them out in a single layer.
3. In a separate bowl, toss the chickpeas with the remaining olive oil, salt, and pepper. Spread them out on another baking sheet.
4. Roast both the sweet potatoes and chickpeas for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the chickpeas are crispy.
5. While the vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, water, and salt until smooth. Add more water if needed to reach your desired consistency.
6. To assemble the Buddha bowls, divide the cooked quinoa, roasted sweet potatoes, roasted chickpeas, and mixed greens into bowls.
7. Top each bowl with sliced avocado, a drizzle of tahini dressing, and a sprinkle of sesame seeds, if using.
8. Serve immediately and enjoy!

This Sweet Potato and Chickpea Buddha Bowl is a flavorful, nutrient-dense dish that combines hearty roasted vegetables with fresh greens and creamy tahini dressing. It’s the perfect balance of textures and tastes, offering sweetness, crunch, and creaminess in each bite. This meal is not only dairy-free and tomato-free but also fully customizable, making it an ideal dish for anyone looking to enjoy a vibrant, wholesome meal without compromise.

Cauliflower Rice Stir-Fry

his cauliflower rice stir-fry is a vibrant and healthy alternative to traditional stir-fried rice, packed with fresh vegetables and a zesty ginger-soy dressing. The cauliflower rice provides a light and low-carb base that’s perfect for soaking up the savory sauce. With a mix of crunchy vegetables and a bit of heat from chili flakes, this stir-fry is a quick and satisfying dairy-free, tomato-free meal.

Ingredients

• 1 head of cauliflower, grated into rice-sized pieces
• 1 tablespoon sesame oil
• 1 small onion, diced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas, trimmed
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons low-sodium soy sauce or tamari
• 1 teaspoon rice vinegar
• 1/2 teaspoon chili flakes (optional)
• 2 tablespoons green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (optional)

Instructions

1. Grate the cauliflower using a box grater or pulse it in a food processor until it resembles rice grains.
2. Heat sesame oil in a large pan or wok over medium heat. Add the diced onion and cook for about 3 minutes until softened.
3. Add the bell pepper, zucchini, and snap peas to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
5. Stir in the cauliflower rice and cook for another 5 minutes, stirring occasionally, until the cauliflower is tender.
6. In a small bowl, whisk together the soy sauce, rice vinegar, and chili flakes (if using). Pour the sauce over the stir-fry and toss to coat evenly.
7. Garnish with green onions and sesame seeds, and serve hot.

This cauliflower rice stir-fry is a delicious and nutrient-packed alternative to traditional stir-fried rice. The cauliflower rice is light and fluffy, absorbing the rich flavors from the soy sauce and ginger while providing a healthy base for the crunchy vegetables. It’s a quick, customizable, and satisfying meal that can be enjoyed as a main or side dish.

Roasted Butternut Squash and Kale Salad

This roasted butternut squash and kale salad is a hearty and flavorful option for a dairy-free, tomato-free lunch or dinner. The sweet and caramelized squash contrasts beautifully with the earthy kale, while the addition of toasted seeds adds a delightful crunch. Tossed with a tangy lemon-tahini dressing, this salad is an energizing and well-rounded meal.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups kale, chopped (remove stems)
• 1/4 cup pumpkin seeds or sunflower seeds, toasted
• 1/4 cup dried cranberries (optional)
• 1 tablespoon fresh parsley, chopped

Lemon-Tahini Dressing

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 2 tablespoons water (or more for desired consistency)
• Salt to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them out on a baking sheet in a single layer.
3. Roast the squash for 25-30 minutes, flipping halfway through, until tender and caramelized.
4. While the squash roasts, massage the kale with a pinch of salt until it softens and darkens. This helps to break down the fibers and make it more tender.
5. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Add more water if needed to reach your preferred dressing consistency.
6. Once the squash is done roasting, let it cool slightly.
7. To assemble the salad, combine the kale, roasted squash, toasted seeds, and dried cranberries (if using).
8. Drizzle the lemon-tahini dressing over the salad and toss to combine. Garnish with fresh parsley.

This roasted butternut squash and kale salad is a perfect balance of flavors and textures. The caramelized squash brings out natural sweetness, while the kale adds depth and heartiness to the dish. The creamy tahini dressing adds a rich, tangy finish that ties everything together. It’s an ideal salad for any occasion, whether as a side or a complete meal.

Spaghetti Squash with Garlic and Basil

This spaghetti squash with garlic and basil is a light, flavorful, and satisfying dish that makes a great substitute for traditional pasta. The spaghetti squash strands mimic pasta, providing a healthy, low-carb base. Tossed with garlic, fresh basil, and a hint of olive oil, this simple recipe is perfect for a dairy-free, tomato-free dinner.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• 1 tablespoon lemon juice (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
3. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the squash is tender and the strands can be easily pulled away with a fork.
4. While the squash is roasting, heat olive oil in a pan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, but not browned.
5. Once the spaghetti squash is done, use a fork to scrape the strands out of the skin. Place the strands in the pan with the garlic oil and toss to combine.
6. Stir in fresh basil and lemon juice, if using. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

This spaghetti squash with garlic and basil is a light and healthy alternative to pasta. The spaghetti squash offers a subtle sweetness that pairs perfectly with the savory garlic and fresh basil. It’s a quick, satisfying dish that’s not only dairy-free and tomato-free, but also a great way to enjoy a comforting meal without the carbs.

Chickpea Salad with Lemon-Dijon Dressing

This chickpea salad is a refreshing and filling dish, perfect for a quick lunch or dinner. The chickpeas provide protein, while the crunchy cucumbers, red onions, and fresh herbs add texture and flavor. Tossed in a tangy lemon-
ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the chickpeas, cucumber, red onion, parsley, and dill.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate for 30 minutes for a more flavorful dish.

This chickpea salad is simple, refreshing, and full of flavor. The combination of crunchy vegetables and fresh herbs, paired with a tangy lemon-Dijon dressing, creates a satisfying and light meal. It’s a great option for meal prep, and can be enjoyed on its own or paired with your favorite protein.

Sweet Potato and Avocado Tacos

These sweet potato and avocado tacos are a fresh, vibrant, and satisfying choice for a dairy-free and tomato-free meal. Roasted sweet potatoes provide a sweet and savory base, while creamy avocado adds richness and a cooling effect. The crispy taco shells and cilantro-lime dressing bring everything together for a delicious and
Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Cilantro-Lime Dressing

• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
4. While the sweet potatoes roast, prepare the cilantro-lime dressing by whisking together the cilantro, lime juice, olive oil, and salt.
5. Heat the corn tortillas in a dry pan for 1-2 minutes per side until warm.
6. To assemble the tacos, divide the roasted sweet potatoes among the tortillas. Top with sliced avocado, a drizzle of cilantro-lime dressing, and a sprinkle of fresh cilantro.
7. Serve immediately and enjoy!

These sweet potato and avocado tacos are a delightful combination of flavors and textures. The roasted sweet potatoes bring a natural sweetness that pairs perfectly with the creamy avocado. The cilantro-lime dressing adds a fresh, zesty touch that elevates the entire dish. These tacos are a satisfying, dairy-free, and tomato-free meal that’s perfect for a light dinner or quick lunch.

Spicy Black Bean and Quinoa Salad

This spicy black bean and quinoa salad is a flavorful, protein-packed dish that combines the earthy richness of black beans with the light, nutty taste of quinoa. The spiciness from jalapeños and the tangy lime dressing make this salad a refreshing yet hearty meal. Perfect for meal prep, it can be enjoyed as a main dish or a side, and it’s
Ingredients

• 1 cup quinoa, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 small red onion, finely diced
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced (optional for heat)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine the cooked quinoa, black beans, red onion, bell pepper, and jalapeño.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Stir in the chopped cilantro and taste to adjust the seasoning.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to marinate.

This spicy black bean and quinoa salad is a fantastic combination of flavors and textures, making it an ideal meal for those looking for a satisfying and nutrient-packed dish. The quinoa provides a light and fluffy base, while the black beans offer protein and heartiness. The tangy lime dressing brings everything together, giving the salad a fresh, zesty finish. It’s versatile and can be served as a main or side, perfect for a dairy-free and tomato-free meal.

Carrot Ginger Soup

This carrot ginger soup is a creamy, flavorful dish that’s naturally dairy-free and tomato-free. The combination of sweet carrots and spicy ginger creates a balanced flavor profile, while coconut milk adds a smooth, rich texture. Perfect for a cozy lunch or light dinner, this soup is both comforting and nourishing.

Ingredients

• 6 large carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
3. Stir in the chopped carrots and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
5. Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
6. Heat the soup through, and garnish with fresh cilantro if desired.
7. This carrot ginger soup is the ultimate comfort food that’s rich in flavor and texture without relying on dairy. The sweetness of the carrots and the heat from the ginger blend beautifully with the creamy coconut milk to create a satisfying bowl of soup. It’s perfect for warming up on a chilly day, and its vibrant color and taste make it a delightful dish that’s both light and filling.

Grilled Eggplant and Hummus Wraps

These grilled eggplant and hummus wraps are a fantastic dairy-free and tomato-free meal. The smoky flavor of the grilled eggplant pairs perfectly with the creamy hummus and fresh vegetables. Wrapped in a soft, whole wheat
Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup hummus
• 1 cucumber, thinly sliced
• 1/4 cup fresh parsley, chopped
• 4 whole wheat tortillas

Instructions

1. Preheat the grill or grill pan to medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 3-4 minutes per side, or until tender and slightly charred.
4. Warm the tortillas on the grill or in a dry pan for 1-2 minutes.
5. Spread a generous amount of hummus on each tortilla.
6. Layer the grilled eggplant, cucumber slices, and fresh parsley on top of the hummus.
7. Roll up the tortillas tightly, and cut them in half.
8. wrap in foil for a portable meal.

These grilled eggplant and hummus wraps are a delightful and nutritious meal that’s perfect for anyone looking for a dairy-free, tomato-free option. The smoky eggplant adds depth of flavor, while the hummus provides creaminess. The fresh cucumber and parsley bring brightness and crunch, making for a satisfying wrap. It’s a great dish for both a light lunch or a filling dinner.

Roasted Brussels Sprouts with Lemon and Almonds

These roasted Brussels sprouts with lemon and almonds are a simple yet flavorful side dish. Roasting the Brussels sprouts enhances their natural sweetness, while the toasted almonds add crunch and a nutty flavor. The fresh lemon juice gives the dish a zesty finish, making it a perfect accompaniment to any main course. It’s naturally dairy-free and tomato-free.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup sliced almonds, toasted
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast the Brussels sprouts for 20-25 minutes, flipping halfway through, until golden and crispy.
4. While the sprouts are roasting, toast the sliced almonds in a dry pan over medium heat for 3-4 minutes until golden brown.
5. Once the Brussels sprouts are done, remove them from the oven and drizzle with fresh lemon juice.
6. Toss the roasted sprouts with the toasted almonds and lemon zest, if using.
7. Serve hot as a side dish.

These roasted Brussels sprouts with lemon and almonds are a perfect balance of flavors and textures. The roasted sprouts become crispy and sweet, while the toasted almonds add a nice crunch and depth. The lemon brings brightness and freshness, making this dish a wonderful side for any meal. It’s an easy, healthy, and dairy-free side that’s sure to impress!

Zucchini Noodles with Avocado Pesto

Zucchini noodles with avocado pesto offer a light, refreshing, and creamy dish without any dairy or tomatoes. The zucchini noodles are a perfect base for the rich, creamy avocado pesto, which is flavored with garlic, lemon, and fresh basil. This dish is quick to make and is ideal for anyone looking for a low-carb, dairy-free meal.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1 ripe avocado, pitted and scooped out
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 garlic clove
• Salt and pepper, to taste
• 1 tablespoon pine nuts, toasted (optional)

Instructions

1. Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler. Set aside.
2. In a food processor, combine the avocado, basil, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until fully coated.
4. Serve immediately, garnished with toasted pine nuts if desired.

Zucchini noodles with avocado pesto are a delightful, light dish that’s perfect for anyone avoiding dairy or tomatoes. The zucchini noodles provide a satisfying, crisp texture, while the creamy avocado pesto offers a rich, savory flavor. This dish is not only dairy-free and tomato-free but also incredibly healthy and full of fresh, vibrant flavors.

Lemon Tahini Roasted Chickpeas

These lemon tahini roasted chickpeas are a perfect snack or crunchy topping for salads. The tangy lemon and creamy tahini combine to create a flavorful coating that, when roasted, turns crispy and satisfying. Packed with plant-based protein, these chickpeas are a healthy, dairy-free, and tomato-free option for those seeking a light,
Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat the chickpeas dry with a paper towel to remove excess moisture.
3. In a mixing bowl, toss the chickpeas with olive oil, tahini, lemon juice, lemon zest, garlic powder, salt, and pepper.
4. Spread the chickpeas in a single layer on a baking sheet.
5. Roast for 25-30 minutes, stirring halfway through, until the chickpeas are golden and crispy.
6. Allow the chickpeas to cool slightly before serving.

These lemon tahini roasted chickpeas are a delicious, healthy snack that satisfies your craving for something crunchy and savory. The tangy lemon and creamy tahini coating give the chickpeas a burst of flavor, while roasting them results in a crisp texture that’s simply irresistible. They’re perfect for enjoying on their own or as a topping for salads or bowls.

Sweet Potato and Kale Coconut Curry

This sweet potato and kale coconut curry is a rich and comforting dish with a creamy coconut milk base, naturally sweet potatoes, and hearty kale. The curry spices—ginger, garlic, and turmeric—create a flavorful and aromatic broth that enhances the sweetness of the potatoes and the earthiness of the kale. Perfect for a cozy dinner, it’s a hearty, dairy-free, and tomato-free meal.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 4 cups kale, chopped
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic, grated ginger, turmeric, and cumin. Cook for 1-2 minutes until fragrant.
3. Add the cubed sweet potatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the sweet potatoes are tender.
4. Stir in the chopped kale and cook for an additional 5-7 minutes until the kale wilts and becomes tender.
5. Season with salt and pepper to taste.
6. Serve the curry hot, garnished with fresh cilantro.

This sweet potato and kale coconut curry is a comforting, nourishing dish with layers of flavor. The sweet potatoes provide a natural sweetness that pairs perfectly with the rich coconut milk and aromatic spices. The kale adds texture and a boost of nutrients, making this dish a satisfying and wholesome meal. It’s perfect for a dairy-free, tomato-free dinner that’s both flavorful and filling.

Mediterranean Quinoa Salad

This Mediterranean quinoa salad is a light and refreshing dish that’s perfect for a dairy-free, tomato-free lunch or side. The quinoa serves as a fluffy, protein-packed base, while the fresh veggies—cucumber, red onion, and olives—add crunch and flavor. The lemon-oregano dressing ties everything together for a vibrant, flavorful salad.

Ingredients

• 1 cup quinoa, cooked
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked quinoa, cucumber, red onion, olives, and fresh parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Serve immediately or chill for 30 minutes to allow the flavors to marinate.

This Mediterranean quinoa salad is a delicious and healthy option that’s both light and satisfying. The quinoa provides a soft yet hearty base, while the crisp vegetables and olives add texture and flavor. The lemon-oregano dressing brings a zesty, herbaceous touch that brightens the entire dish. It’s an easy, dairy-free, and tomato-free meal that works as a side or a light main.

Baked Avocado Fries

These baked avocado fries are a creamy, crispy snack that’s a fun twist on traditional fries. The ripe avocado slices are coated in a light breadcrumb mixture and baked until golden and crispy. Served with a dairy-free dipping sauce, these avocado fries are perfect for a snack, appetizer, or side dish.

Ingredients

• 2 ripe avocados, sliced into wedges
• 1 cup breadcrumbs (use gluten-free if needed)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a shallow bowl, combine the breadcrumbs, garlic powder, smoked paprika, salt, and pepper.
3. Dip each avocado wedge in the breadcrumb mixture, pressing gently to coat.
4. Place the coated avocado wedges on a baking sheet lined with parchment paper.
5. Drizzle the avocado fries with olive oil.
6. Bake for 15-20 minutes, or until golden brown and crispy.
7. Garnish with fresh cilantro before serving.

These baked avocado fries are a unique and indulgent snack with a crispy exterior and creamy avocado interior. They make a delicious, dairy-free alternative to traditional fries, offering a healthy twist on a classic comfort food. The smoky paprika and garlic powder give them a savory depth of flavor, making them perfect for dipping into your favorite sauce. These fries are easy to prepare and a fun treat for any occasion.

Cucumber and Avocado Salad with Lemon Dressing

This cucumber and avocado salad is a refreshing, light, and creamy dish, perfect for a quick lunch or side. The combination of crunchy cucumber and creamy avocado, drizzled with a zesty lemon dressing, creates a balanced, nd tomato-free salad that’s as flavorful as it is easy to prepare.

Ingredients

• 2 cucumbers, thinly sliced
• 1 ripe avocado, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cucumber slices, avocado, red onion, and fresh cilantro.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for the freshest taste.

This cucumber and avocado salad is a light and creamy dish that’s perfect for a warm day or as a refreshing side. The cool cucumbers and creamy avocado are complemented by the tangy lemon dressing, making this salad bright and refreshing. It’s a simple, dairy-free, and tomato-free dish that’s sure to be a crowd-pleaser at any meal.

Roasted Sweet Potato and Red Onion Salad

This roasted sweet potato and red onion salad is a warm, satisfying dish with a mix of savory and sweet flavors. The roasted sweet potatoes are tender and caramelized, while the red onions add a tangy bite. Tossed with a simple olive oil and balsamic vinaigrette, this salad is both hearty and fresh, making it a great option for a dairy-free, tomato-free meal.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 large red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes and sliced red onion with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
4. In a small bowl, whisk together balsamic vinegar and maple syrup.
5. Toss the roasted sweet potatoes and red onions with the dressing and chopped parsley.
6. Serve warm or at room temperature.

This roasted sweet potato and red onion salad offers a delightful contrast of flavors and textures. The sweetness of the potatoes and the tang of the red onions come together beautifully in this satisfying, dairy-free, and tomato-free dish. The balsamic-maple dressing adds a rich, slightly sweet finish, making this salad a great side for any meal or a hearty main on its own.

Coconut-Lime Cauliflower Rice

Coconut-lime cauliflower rice is a light, flavorful side dish that’s both dairy-free and tomato-free. The cauliflower rice is sautéed with coconut oil and flavored with fresh lime juice and zest, offering a fragrant, tropical twist on traditional rice. It’s a perfect alternative for those looking for a grain-free, low-carb option that pairs well with a variety of main dishes.

Ingredients

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 2 tablespoons coconut oil
• 1/4 cup coconut milk
• 1 tablespoon lime juice
• Zest of 1 lime
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the cauliflower rice and sauté for 5-7 minutes, until it begins to soften.
3. Stir in the coconut milk, lime juice, and lime zest. Cook for an additional 2-3 minutes until the cauliflower rice is tender and the coconut milk is absorbed.
4. Season with salt and pepper to taste.
5. This coconut-lime cauliflower rice is a vibrant, tropical side dish that adds a burst of flavor to any meal. The coconut milk gives the cauliflower rice a creamy texture, while the lime adds brightness and freshness. It’s an excellent substitute for traditional rice, offering a lighter, lower-carb alternative that’s still packed with flavor. This dish is versatile enough to complement a variety of main courses.

chickpea and Spinach Stuffed Sweet Potatoes

hickpea and spinach stuffed sweet potatoes are a hearty, satisfying meal that’s both nutritious and delicious. Roasted sweet potatoes are filled with a mixture of chickpeas, spinach, garlic, and lemon, creating a perfectly balanced, dairy-free, and tomato-free dish. It’s perfect for lunch or dinner and packed with plant-based protein and fiber.

Ingredients

• 4 medium sweet potatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 40-45 minutes, or until tender.
3. While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the chickpeas and spinach, and cook for 3-4 minutes until the spinach wilts.
5. Stir in the lemon juice and season with salt and pepper.
6. Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
7. Stuff each sweet potato with the chickpea and spinach mixture.
8. Garnish with fresh parsley and serve warm.

These chickpea and spinach stuffed sweet potatoes are an incredibly filling and nutritious meal. The natural sweetness of the roasted sweet potatoes complements the savory chickpea and spinach filling, creating a perfect balance of flavors. The garlic and lemon add extra depth, while the dish is easy to prepare and entirely dairy-free and tomato-free. It’s an ideal choice for a wholesome, plant-based dinner.

Grilled Portobello Mushrooms with Garlic and Herbs

Grilled Portobello mushrooms with garlic and herbs offer a savory, satisfying, and naturally dairy-free alternative to meat. The rich, meaty texture of the mushrooms is enhanced by a marinade of garlic, olive oil, and fresh herbs. This dish makes an excellent main course or side, perfect for those looking for a hearty and flavorful meal without dairy or tomatoes.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, thyme, rosemary, balsamic vinegar, salt, and pepper.
3. Brush both sides of the mushrooms with the marinade and let them sit for 10-15 minutes to absorb the flavors.
4. Grill the mushrooms for 4-5 minutes per side, until tender and slightly charred.
5. Serve the grilled mushrooms warm as a main dish or side.

These grilled Portobello mushrooms are a fantastic, dairy-free and tomato-free alternative for a hearty meal. The marinade infuses the mushrooms with deep, savory flavors, and grilling enhances their meaty texture. This dish is simple to prepare yet flavorful, making it an ideal main or side for anyone seeking a satisfying, plant-based option.

Spicy Roasted Cauliflower Tacos

These spicy roasted cauliflower tacos are a flavorful and satisfying taco alternative, perfect for a dairy-free, tomato-free meal. The cauliflower is seasoned with bold spices, roasted to perfection, and served in soft corn tortillas with
Ingredients

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup shredded cabbage or slaw mix
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil, chili powder, smoked paprika, cumin, salt, and pepper.
3. Spread the cauliflower in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
4. While the cauliflower is roasting, make the slaw by tossing the shredded cabbage with lime juice, olive oil, salt, and pepper.
5. Warm the corn tortillas on a skillet for 1-2 minutes.
6. Assemble the tacos by placing a few roasted cauliflower florets in each tortilla, topping with the slaw, and garnishing with fresh cilantro.
7. Serve immediately with extra lime wedges on the side.

These spicy roasted cauliflower tacos are a delicious, dairy-free, and tomato-free twist on traditional tacos. The roasted cauliflower provides a tender yet slightly crispy texture, and the bold spices add an exciting kick. The slaw adds a refreshing crunch and tang, making these tacos both satisfying and refreshing. They’re perfect for a fun, easy meal that doesn’t sacrifice flavor.

Note: More recipes are coming soon