28 + Tasty Dairy Free Yeast Bread Recipes to Bake Now

If you’re following a dairy-free lifestyle, you may have thought giving up fresh, soft, homemade bread was out of the question.

But the good news is, dairy-free yeast bread recipes are not only possible, but they can also be incredibly delicious! Whether you’re avoiding dairy for health reasons, allergies, or simply choosing a plant-based lifestyle, you don’t have to sacrifice the comfort and flavor of freshly baked bread.

In this article, we’ve gathered 28 dairy-free yeast bread recipes that will fill your home with the comforting aroma of freshly baked goods.

From simple loaves to more complex artisan-style breads, you’re sure to find the perfect recipe to suit your taste and dietary needs.

28 + Tasty Dairy Free Yeast Bread Recipes to Bake Now

Dairy-free yeast bread recipes are a wonderful way to enjoy the hearty texture and rich flavor of traditional bread without any of the dairy.

With these 28 recipes, you can experiment with different flavors, textures, and techniques to find your perfect loaf.

Whether you’re looking for a quick and easy recipe or a more advanced bake, there’s something here for everyone.

So grab your mixing bowl, some quality ingredients, and get ready to enjoy a slice (or two) of homemade, dairy-free goodness.

Sweet Potato & Black Bean Tacos (Dairy-Free, Wheat-Free, Soy-Free)

These Sweet Potato & Black Bean Tacos are vibrant and full of flavor, making them an excellent option for a hearty, nourishing meal. The combination of roasted sweet potatoes and black beans creates a savory, satisfying base for the tacos. With a tangy lime dressing and fresh toppings like cilantro and avocado, these tacos are the perfect balance of textures and flavors.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 8 corn tortillas (ensure they’re gluten-free)
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Lime Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast the sweet potatoes in the oven for about 25-30 minutes, or until tender and slightly crispy on the edges.
4. While the sweet potatoes are roasting, prepare the lime dressing by whisking together the olive oil, lime juice, maple syrup, salt, and pepper in a small bowl.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. Once the sweet potatoes are roasted, assemble the tacos by adding a spoonful of black beans and sweet potatoes to each tortilla. Top with sliced avocado, cilantro, and a drizzle of lime dressing.
7. Serve with lime wedges on the side.

These Sweet Potato & Black Bean Tacos are a delicious, satisfying meal that is both filling and nutritious. The roasted sweet potatoes offer a natural sweetness, while the black beans provide protein and fiber. The tangy lime dressing ties everything together, making each bite burst with freshness. Whether you’re vegan, gluten-free, or simply looking for a lighter meal, these tacos are sure to be a hit.

Zucchini Noodles with Avocado Pesto (Dairy-Free, Wheat-Free, Soy-Free)

This Zucchini Noodles with Avocado Pesto is a refreshing and healthy twist on traditional pasta. The creamy avocado pesto is packed with flavor, yet free of dairy, while the zucchini noodles provide a light and crunchy alternative to pasta. This dish is perfect for a quick lunch or dinner and is full of healthy fats, vitamins, and minerals.

Ingredients:

• 3 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
• Pine nuts or walnuts for garnish (optional)

Instructions:

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

This Zucchini Noodles with Avocado Pesto dish is a great example of how you can enjoy the comforting flavors of pesto without the dairy. The creamy avocado blends beautifully with the fresh basil, making a rich and satisfying pesto sauce. The zucchini noodles offer a crisp contrast to the creamy sauce, creating a light, yet filling meal that’s perfect for any occasion. Plus, it’s quick and easy to make, making it a perfect go-to recipe for busy days.

Chickpea Salad with Lemon-Tahini Dressing (Dairy-Free, Wheat-Free, Soy-Free)

This Chickpea Salad with Lemon-Tahini Dressing is a protein-packed, nutrient-dense dish full of ibrant vegetables and a tangy dressing. The chickpeas provide a solid base, while the crunchy cucumbers, tomatoes, and bell peppers add freshness and texture. The lemon-tahini dressing ties everything together with its creamy, zesty flavor, making this salad both satisfying and refreshing.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped

Lemon-Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, tomatoes, and parsley.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss everything to combine. Adjust the seasoning if needed.
4. Serve immediately or refrigerate for an hour to allow the flavors to meld.

This Chickpea Salad with Lemon-Tahini Dressing is a bright and flavorful dish that’s both filling and refreshing. The chickpeas provide a hearty base, while the fresh veggies add crunch and color. The tangy lemon-tahini dressing

Roasted Cauliflower & Chickpea Bowls (Dairy-Free, Wheat-Free, Soy-Free)

These Roasted Cauliflower & Chickpea Bowls are packed with flavor and texture, offering a healthy, filling meal. The roasted cauliflower and crispy chickpeas form the perfect base, while a tangy lemon tahini dressing brings everything together. This versatile bowl can be customized with your favorite grains or toppings and makes for a nourishing and satisfying meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 cup quinoa, cooked
• Fresh parsley, for garnish

Lemon Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them out on the baking sheet in an even layer.
3. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crispy and the chickpeas are crunchy.
4. Meanwhile, cook the quinoa according to package instructions.
5. For the dressing, whisk together tahini, lemon juice, olive oil, garlic, salt, and pepper until smooth.
6. To assemble the bowls, layer quinoa, roasted cauliflower, and chickpeas. Drizzle with the lemon tahini dressing and garnish with fresh parsley.
7. Serve immediately or store for later.

These Roasted Cauliflower & Chickpea Bowls are a flavorful, nutritious meal that’s perfect for meal prep. The roasted cauliflower brings out a deliciously nutty flavor, while the chickpeas add crunch and protein. The creamy lemon tahini dressing ties everything together with its tangy, rich taste. Whether enjoyed warm or cold, this bowl is filling and satisfying, making it a great option for a wholesome lunch or dinner.

Carrot & Lentil Soup (Dairy-Free, Wheat-Free, Soy-Free)

This Carrot & Lentil Soup is a comforting and hearty dish that’s perfect for chilly days. The combination of tender carrots, earthy lentils, and warming spices like cumin and turmeric makes this soup both flavorful and nourishing. It’s an easy one-pot meal that’s full of fiber, vitamins, and minerals, making it a great option for a wholesome, plant-based meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 large carrots, peeled and chopped
• 1 cup dried red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes, until softened.
2. Add the carrots, lentils, vegetable broth, cumin, turmeric, salt, and pepper. Bring to a boil.
3. Reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the carrots and lentils are tender.
4. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
   This Carrot & Lentil Soup is a perfect balance of warmth and nutrition. The earthy lentils provide a hearty base, while the carrots add natural sweetness. The cumin and turmeric bring depth and warmth to the dish, making it a truly comforting bowl of soup. This recipe is not only easy to prepare but also incredibly nourishing, offering a great source of plant-based protein and fiber. It’s ideal for a cozy lunch or dinner and stores well for leftovers.

Spaghetti Squash Primavera (Dairy-Free, Wheat-Free, Soy-Free)

Spaghetti Squash Primavera is a light and healthy alternative to traditional pasta dishes. The roasted spaghetti squash strands are tossed with fresh, sautéed vegetables like zucchini, bell peppers, and tomatoes, creating a colorful and flavorful dish. The light garlic and olive oil dressing enhances the fresh ingredients, making this a wholesome and satisfying meal.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-40 minutes, until the squash is tender.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the zucchini and bell pepper and sauté for 5-7 minutes, until tender.
4. Add the garlic and cherry tomatoes to the skillet and sauté for another 2 minutes, until the tomatoes begin to soften.
5. Once the squash is roasted, use a fork to scrape the flesh into strands.
6. Toss the spaghetti squash with the sautéed vegetables, fresh basil, and red pepper flakes (if using).Spaghetti Squash Primavera is a light, yet filling dish that’s perfect for those looking for a healthier pasta alternative. The spaghetti squash strands provide a fun, noodle-like texture, while the sautéed vegetables add a burst of freshness. The garlic and basil dressing brings everything together with a simple yet delicious flavor. This dish is great for anyone looking to reduce their carb intake without sacrificing flavor or satisfaction.

Quinoa & Roasted Vegetable Salad (Dairy-Free, Wheat-Free, Soy-Free)

This Quinoa & Roasted Vegetable Salad is a colorful and nutrient-packed dish, perfect for a wholesome meal. The quinoa offers a protein-rich base, while the roasted vegetables bring out deep, smoky flavors. A light lemon vinaigrette ties everything together, creating a refreshing yet filling salad that can be enjoyed on its own or as a side dish.

Ingredients:

• 1 cup quinoa, cooked
• 1 cup broccoli florets
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

Lemon Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the broccoli, bell pepper, and sweet potato with olive oil, cumin, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 20-25 minutes, until the vegetables are tender and lightly browned.
4. In a large bowl, combine the cooked quinoa with the roasted vegetables.
5. For the dressing, whisk together olive oil, lemon juice, maple syrup, salt, and pepper in a small bowl.
6. Pour the dressing over the quinoa and vegetables, and toss to combine.
7. Garnish with fresh parsley and serve immediately.

This Quinoa & Roasted Vegetable Salad is a nourishing, flavorful meal that’s perfect for lunch or dinner. The quinoa provides a hearty, protein-packed base, while the roasted vegetables bring natural sweetness and depth of flavor. The light lemon vinaigrette adds a refreshing touch, making this salad both satisfying and refreshing. It’s an excellent option for meal prep, as it stores well in the fridge and can be enjoyed for days.

Avocado & Chickpea Toast (Dairy-Free, Wheat-Free, Soy-Free)

Avocado & Chickpea Toast is a simple yet delicious meal that’s perfect for breakfast, lunch, or a light snack. The creamy avocado pairs wonderfully with the mashed chickpeas, creating a filling and satisfying base. With a sprinkle of lemon juice, salt, and pepper, this toast is flavorful and packed with nutrients.

Ingredients:

• 2 slices gluten-free bread
• 1 ripe avocado, mashed
• 1/2 cup chickpeas, mashed
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Red pepper flakes (optional)

Instructions:

1. Toast the slices of gluten-free bread until golden and crispy.
2. In a small bowl, mash the avocado with lemon juice, salt, and pepper.
3. Mash the chickpeas in another bowl, then season with salt and pepper.
4. Spread the mashed avocado on the toasted bread, followed by the mashed chickpeas.
5. Garnish with red pepper flakes (optional) and serve immediately.

This Avocado & Chickpea Toast is a simple, nutritious meal that’s easy to prepare and full of flavor. The creamy avocado provides healthy fats, while the chickpeas add a boost of protein and fiber. This dish is perfect for a quick, satisfying meal that will keep you full and energized. Whether enjoyed as a snack or part of a larger meal, it’s an excellent choice for a dairy-free, gluten-free option that doesn’t compromise on taste.

Coconut Curry Sweet Potatoes (Dairy-Free, Wheat-Free, Soy-Free)

These Coconut Curry Sweet Potatoes are a flavorful and comforting dish that’s rich in both taste and nutrition. The sweet potatoes are roasted to perfection, while the coconut curry sauce is creamy, aromatic, and slightly spicy. This dish is vegan, gluten-free, and packed with antioxidants and vitamins. It can be enjoyed as a main course or a side dish.

Ingredients:

• 4 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 can coconut milk (full-fat)
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 garlic clove, minced
• 1 tablespoon maple syrup
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them out in a single layer on the baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, or until they are tender and golden, flipping halfway through.
4. While the sweet potatoes are roasting, prepare the coconut curry sauce. In a saucepan, heat a tablespoon of olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
5. Add the curry powder, turmeric, ginger, and maple syrup, and stir to combine. Pour in the coconut milk and bring the mixture to a simmer. Cook for 5-7 minutes until the sauce has thickened slightly.
6. Once the sweet potatoes are roasted, transfer them to a serving dish and pour the coconut curry sauce over them. Garnish with fresh cilantro.
7. Serve immediately and enjoy.

These Coconut Curry Sweet Potatoes are a rich, creamy, and satisfying dish that highlights the natural sweetness of the roasted sweet potatoes. The coconut curry sauce adds depth and warmth, while the maple syrup brings a subtle sweetness to balance the spices. This dish is versatile and can be served over rice, quinoa, or enjoyed on its own. It’s a perfect vegan and gluten-free option for any meal.

Chickpea & Avocado Salad (Dairy-Free, Wheat-Free, Soy-Free)

This Chickpea & Avocado Salad is a light, refreshing, and protein-packed dish that’s perfect for a quick lunch or dinner. The creamy avocado pairs beautifully with the crunchy vegetables and hearty chickpeas, creating a satisfying meal. A simple lemon dressing adds a zesty finishing touch to this easy-to-make salad.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped

Lemon Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the chickpeas, avocado, cucumber, red onion, tomatoes, and cilantro.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for an hour to allow the flavors to meld.

This Chickpea & Avocado Salad is a vibrant, nutrient-dense dish that’s both refreshing and filling. The creamy avocado adds a rich texture, while the chickpeas provide protein and fiber. The lemon dressing brings a light, tangy flavor that enhances the freshness of the vegetables. It’s an easy and healthy salad that’s perfect for meal prep and makes a great option for a light lunch or dinner.

Baked Zucchini Fries (Dairy-Free, Wheat-Free, Soy-Free)

These Baked Zucchini Fries are a delicious and healthy alternative to traditional fries. Coated in a crispy gluten-free breadcrumb mixture and baked to golden perfection, they make for an excellent snack or side dish. Paired with a tangy dipping sauce, these zucchini fries are full of flavor without the deep-frying.

Ingredients:

• 2 medium zucchinis, cut into fries
• 1 cup gluten-free breadcrumbs
• 1/2 cup almond meal or ground almonds
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil

Dipping Sauce:

• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 teaspoon water
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the gluten-free breadcrumbs, almond meal, garlic powder, paprika, salt, and pepper.
3. Dip the zucchini fries in olive oil, then coat them in the breadcrumb mixture, pressing down lightly to ensure they are well-coated.
4. Arrange the coated zucchini fries on the baking sheet in a single layer.
5. Bake for 20-25 minutes, flipping halfway through, until the fries are golden and crispy.
6. For the dipping sauce, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper in a small bowl until smooth.
7. Serve the zucchini fries hot with the dipping sauce.

e a healthier take on a classic favorite. The zucchini retains its natural moisture while the breadcrumb coating becomes crispy and satisfying. Paired with the creamy tahini dipping sauce, these fries are a flavorful, guilt-free snack or side. They’re perfect for those following a dairy-free, gluten-free, or soy-free diet but still craving something crunchy and delicious.

Cauliflower Fried Rice (Dairy-Free, Wheat-Free, Soy-Free)

Cauliflower Fried Rice is a healthy, low-carb alternative to traditional fried rice. With cauliflower rice as the base, this dish is packed with vegetables and seasoned with aromatic garlic and ginger. The result is a delicious, savory meal that’s quick and easy to prepare. It’s a great option for a light dinner or a side dish.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces
• 2 tablespoons olive oil
• 1/2 cup onion, diced
• 1 cup frozen peas and carrots
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons tamari or coconut aminos (soy-free)
• Salt and pepper, to taste
• 2 green onions, sliced (for garnish)

Instructions:

1. Grate the cauliflower into rice-sized pieces using a box grater or food processor.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
3. Add the peas and carrots to the skillet and cook for an additional 3 minutes.
4. Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
5. Add the grated cauliflower rice to the skillet, stirring well to combine with the vegetables. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
6. Drizzle with tamari or coconut aminos, and season with salt and pepper to taste.
7. Garnish with sliced green onions and serve immediately.

This Cauliflower Fried Rice is a light and healthy alternative to traditional fried rice. The cauliflower rice has a subtle flavor that takes on the savory seasonings beautifully, while the peas and carrots add a pop of color and sweetness. It’s a simple, yet satisfying meal that can be served as a main or side dish. This dish is perfect for anyone looking to cut down on carbs without sacrificing flavor or texture.

Roasted Butternut Squash & Kale Salad (Dairy-Free, Wheat-Free, Soy-Free)

This Roasted Butternut Squash & Kale Salad is a warm and hearty dish, perfect for cooler months. The roasted squash adds natural sweetness, while the kale provides a savory, nutrient-rich base. A simple lemon dressing enhances the flavors and adds brightness to the salad. This is a satisfying and nourishing option for a light lunch or dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups kale, chopped
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds (optional)

Lemon Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out in an even layer on the baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and lightly browned.
4. While the squash is roasting, prepare the dressing by whisking together olive oil, lemon juice, maple syrup, salt, and pepper in a small bowl.
5. In a large bowl, massage the kale with a little olive oil to soften it. Add the roasted butternut squash, cranberries, and pumpkin seeds.
6. Drizzle the lemon dressing over the salad and toss to combine.
7. Serve immediately.

This Roasted Butternut Squash & Kale Salad is a delicious and vibrant dish that’s perfect for fall or winter. The roasted squash provides natural sweetness, while the kale adds a rich, savory base. The dried cranberries offer a burst of tartness, and the pumpkin seeds give the salad a crunchy texture. The light lemon dressing brings it all together, making this salad both refreshing and hearty. It’s an ideal choice for a light but filling meal.

Sweet Potato & Black Bean Tacos (Dairy-Free, Wheat-Free, Soy-Free)

Sweet Potato & Black Bean Tacos are a simple yet flavorful dish that’s perfect for Taco Tuesday or any casual meal. The roasted sweet potatoes provide natural sweetness and a hearty texture, while the black beans add protein and fiber. Topped with fresh avocado and a zesty lime dressing, these tacos are both satisfying and nourishing.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 can black beans, drained and rinsed
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 8 small corn tortillas
• 1 ripe avocado, sliced
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with olive oil, cumin, paprika, salt, and pepper. Spread them out in a single layer on the baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and lightly browned.
4. While the sweet potatoes are roasting, warm the black beans in a small pot over medium heat. Stir in lime juice and fresh cilantro.
5. Once the sweet potatoes are done, warm the tortillas in a dry skillet for 1-2 minutes on each side.
6. To assemble the tacos, divide the roasted sweet potatoes and black beans between the tortillas. Top with sliced avocado and additional cilantro.
7. lusion:
   These Sweet Potato & Black Bean Tacos are a healthy and flavorful way to enjoy tacos without the dairy or gluten. The sweet potatoes bring a satisfying texture and natural sweetness, while the black beans offer protein and richness. The creamy avocado adds a touch of indulgence, and the lime juice and cilantro provide a refreshing contrast. These tacos are perfect for a quick, wholesome dinner or a fun weekend meal.

Spaghetti Squash & Mushroom Stir-Fry (Dairy-Free, Wheat-Free, Soy-Free)

Spaghetti Squash & Mushroom Stir-Fry is a low-carb, nutrient-packed dish that’s full of flavor. The spaghetti squash provides a noodle-like texture, while the sautéed mushrooms add depth and umami. A simple garlic and ginger sauce ties everything together, creating a satisfying, plant-based stir-fry that’s easy to prepare and full of healthy ingredients.

Ingredients:

• 1 medium spaghetti squash, cooked and shredded
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons tamari or coconut aminos
• 1 tablespoon rice vinegar
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes, until tender.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms, bell pepper, and onion, and sauté for 5-7 minutes until softened and slightly browned.
3. Add the garlic and grated ginger to the skillet, cooking for an additional minute until fragrant.
4. Once the spaghetti squash is roasted, use a fork to scrape the flesh into strands and add it to the skillet.
5. Stir in tamari or coconut aminos and rice vinegar, and cook for 2-3 minutes until everything is heated through.
6. Season with salt and pepper to taste, and garnish with fresh cilantro.
7. Serve immediately.

This Spaghetti Squash & Mushroom Stir-Fry is a satisfying, low-carb alternative to traditional stir-fries. The spaghetti squash provides a light and healthy base, while the mushrooms and bell peppers add heartiness and flavor. The garlic and ginger sauce infuses the dish with savory depth, and the cilantro adds a fresh, vibrant finish. It’s a quick and easy meal that’s perfect for a healthy dinner or lunch.

Zucchini & Sweet Corn Fritters (Dairy-Free, Wheat-Free, Soy-Free)

These Zucchini & Sweet Corn Fritters are crispy on the outside and tender on the inside. Packed with fresh zucchini and sweet corn, they make for a delicious appetizer or a light meal. The fritters are pan-fried to golden perfection and served with a tangy dipping sauce. They’re dairy-free, gluten-free, and sure to satisfy.

Ingredients:

• 2 medium zucchinis, grated
• 1 cup sweet corn kernels (fresh or frozen)
• 1/4 cup gluten-free flour
• 1 tablespoon ground flaxseed (optional)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons olive oil (for frying)

Dipping Sauce:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine the zucchini, sweet corn, gluten-free flour, ground flaxseed (if using), garlic powder, onion powder, salt, and pepper. Mix well to form a batter.
3. Heat olive oil in a skillet over medium heat. Drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon.
4. Cook for 3-4 minutes per side until golden and crispy. Repeat with the remaining batter.
5. For the dipping sauce, whisk together tahini, lemon juice, maple syrup, salt, and pepper in a small bowl until smooth.
6. Serve the fritters warm with the dipping sauce.

These Zucchini & Sweet Corn Fritters are a delicious and fun way to enjoy vegetables. The crispy exterior contrasts perfectly with the tender interior, and the sweet corn adds a burst of flavor. The tahini dipping sauce adds a creamy, tangy element that complements the fritters beautifully. These fritters are perfect as an appetizer, snack, or light meal, and they’re both gluten-free and dairy-free, making them suitable for many dietary needs.

Roasted Beet & Citrus Salad (Dairy-Free, Wheat-Free, Soy-Free)

This Roasted Beet & Citrus Salad is a vibrant and refreshing dish, full of sweet, earthy beets and bright, tangy citrus. The combination of roasted beets, orange segments, and a light vinaigrette creates a well-balanced, nutrient-packed salad. It’s an ideal option for a light lunch or a side dish at dinner.

Ingredients:

• 4 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 oranges, peeled and segmented
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens (arugula, spinach, or kale)
• 1/4 cup walnuts, toasted

Lemon Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced beets with olive oil, salt, and pepper, and spread them out on the baking sheet in a single layer.
3. Roast for 30-35 minutes, flipping halfway through, until the beets are tender.
4. While the beets are roasting, segment the oranges and thinly slice the red onion.
5. For the dressing, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
6. Once the beets are roasted, allow them to cool slightly before assembling the salad. In a large bowl, combine the roasted beets, orange segments, red onion, and mixed greens.
7. Drizzle the lemon vinaigrette over the salad and toss gently to combine.
8. Top with toasted walnuts and serve immediately.

This Roasted Beet & Citrus Salad is a beautiful and flavorful combination of earthy, roasted beets and bright citrus fruits. The sweet oranges and slightly bitter greens create a balanced salad that’s both refreshing and hearty. The lemon vinaigrette adds a light, zesty finish, and the toasted walnuts provide a satisfying crunch. This salad is perfect for a light lunch or as a side dish for a more substantial meal.

Lemon-Garlic Roasted Brussels Sprouts (Dairy-Free, Wheat-Free, Soy-Free)

Lemon-Garlic Roasted Brussels Sprouts are a flavorful and easy-to-make side dish. The Brussels sprouts are roasted to crispy perfection with a light lemon-garlic seasoning, offering a tangy and savory taste that complements any meal. This dish is not only delicious but also a great way to get your greens in a tasty and satisfying way.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon lemon zest
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, garlic, lemon zest, salt, and pepper.
3. Spread the Brussels sprouts out on the baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until the Brussels sprouts are golden and crispy on the edges.
5. Remove from the oven and garnish with fresh parsley.
6. Serve immediately.

These Lemon-Garlic Roasted Brussels Sprouts are a simple yet flavorful side dish that’s sure to impress. The lemon zest and garlic bring out the natural sweetness of the Brussels sprouts, while the roasting process creates a crispy texture that’s both satisfying and delicious. This dish is a perfect addition to any meal and works wonderfully as a side for both plant-based and non-plant-based mains.

Note: More recipes are coming soon