50+ Easy and Tasty Friday Clean Eating Recipes for a Healthy Weekend Start

Fridays mark the end of a busy workweek and the beginning of a relaxing weekend. It’s the perfect time to indulge in meals that not only taste great but also support your health goals.

Clean eating is all about enjoying real, wholesome foods that nourish your body and leave you feeling energized.

This list of 50+ Friday clean eating recipes offers something for everyone—from light and fresh salads to hearty mains and satisfying snacks.

Whether you’re planning a cozy dinner at home, prepping for a weekend gathering, or looking for easy grab-and-go options, these recipes are designed to make clean eating both enjoyable and effortless.

Get ready to transform your Fridays into a celebration of health, flavor, and good vibes!

50+ Easy and Tasty Friday Clean Eating Recipes for a Healthy Weekend Start

Ending your week with clean eating is a small step toward a healthier lifestyle that can yield big results.

This collection of 50+ Friday clean eating recipes is here to inspire you with variety, flavor, and nourishment.

Whether you’re trying out new dishes or sticking to tried-and-true favorites, these recipes make clean eating simple and enjoyable.

So, why wait? Dive into this treasure trove of wholesome recipes and treat yourself to meals that satisfy your taste buds and fuel your body.

Let your Fridays set the tone for a refreshing, health-conscious weekend!

Grilled Lemon Herb Chicken with Quinoa Salad

This vibrant dish combines the freshness of grilled chicken marinated in zesty lemon and aromatic herbs with a wholesome quinoa salad. Packed with protein, fiber, and nutrients, it’s a perfect clean eating recipe for a healthy and satisfying Friday meal. The quinoa salad, loaded with colorful veggies, brings a refreshing crunch and a pop of flavor that complements the savory chicken beautifully.

Ingredients:
For the chicken:

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

For the quinoa salad:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the chicken marinade: In a bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Coat the chicken breasts evenly and let them marinate for at least 30 minutes.
2. Cook the quinoa: Bring water to a boil in a medium saucepan. Add quinoa, reduce heat, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
3. Grill the chicken: Heat a grill pan over medium heat. Cook chicken breasts for 6-7 minutes per side or until fully cooked and golden.
4. Prepare the salad: In a large bowl, combine quinoa, tomatoes, cucumber, red onion, and parsley. Drizzle with olive oil and vinegar, then season with salt and pepper. Mix well.
5. Serve: Plate the grilled chicken alongside a generous serving of quinoa salad.

This Grilled Lemon Herb Chicken with Quinoa Salad is an excellent choice for a nutritious and flavorful Friday dinner. It’s light yet filling, providing a balanced meal that’s easy to prepare. Enjoy the harmony of citrusy chicken and refreshing quinoa salad, perfect for your clean eating goals.

Roasted Sweet Potato and Chickpea Buddha Bowl

This hearty Buddha bowl is a celebration of wholesome, clean ingredients. Roasted sweet potatoes and seasoned chickpeas form the heart of the dish, while fresh greens, avocado, and a tangy tahini dressing elevate it into a nutrient-packed meal. Perfect for a relaxing Friday night, this recipe is both comforting and energizing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• 4 cups mixed greens (spinach, kale, arugula)
• 1 avocado, sliced
• 1/4 cup red cabbage, shredded (optional)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp water (to thin the dressing)
• Salt and pepper to taste

Instructions:

1. Roast the sweet potatoes and chickpeas: Preheat your oven to 400°F (200°C). Toss the sweet potatoes and chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through.
2. Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, and water. Adjust seasoning to taste.
3. Assemble the bowl: In large bowls, layer mixed greens, roasted sweet potatoes, chickpeas, avocado slices, and red cabbage.
4. Drizzle and serve: Drizzle the tahini dressing over the bowls and serve immediately.

Roasted Sweet Potato and Chickpea Buddha Bowls are the ultimate clean eating comfort food. This recipe is a vibrant medley of textures and flavors, ensuring you get a delicious and nourishing meal. The creamy tahini dressing ties it all together, making every bite unforgettable.

Zucchini Noodles with Avocado Pesto

Zucchini noodles, also known as zoodles, are a low-carb, gluten-free alternative to traditional pasta, perfect for clean eating. Tossed with a creamy avocado pesto, this dish is light, satisfying, and brimming with fresh flavors. It’s a fantastic choice for a quick yet indulgent Friday dinner.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 ripe avocado
• 1/2 cup fresh basil leaves
• 2 tbsp pine nuts or walnuts
• 2 tbsp olive oil
• 1 garlic clove
• 2 tbsp lemon juice
• Salt and pepper to taste
• Cherry tomatoes (for garnish)

Instructions:

1. Prepare the pesto: In a food processor, blend avocado, basil, pine nuts, olive oil, garlic, lemon juice, salt, and pepper until smooth. Adjust seasoning if needed.
2. Cook the zoodles: Heat a non-stick skillet over medium heat. Sauté the zucchini noodles for 2-3 minutes, just until slightly softened.
3. Combine: Toss the zoodles with the avocado pesto until evenly coated.
4. Serve: Garnish with halved cherry tomatoes and a sprinkle of pine nuts. Serve immediately.

Zucchini Noodles with Avocado Pesto are a refreshing twist on pasta night, delivering all the comfort without the carbs. The creamy, herbaceous pesto highlights the natural flavors of the zucchini, making this dish a must-try for anyone embracing clean eating. It’s simple, quick, and utterly delightful!

Baked Salmon with Garlic Lemon Asparagus

This clean eating recipe features tender baked salmon paired with roasted garlic lemon asparagus for a simple yet elegant Friday meal. High in protein, healthy fats, and essential nutrients, this dish is perfect for a light dinner that doesn’t compromise on flavor. The combination of citrus and garlic enhances the natural flavors of the salmon and asparagus, making it a delightful addition to your weekly clean eating menu.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 3 garlic cloves, minced
• 1 tsp paprika
• 1/2 tsp ground black pepper
• Salt to taste

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the salmon and asparagus: Place the salmon fillets on one side of the baking sheet and arrange the asparagus on the other side.
3. Season the ingredients: In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, paprika, salt, and pepper. Drizzle the mixture over the salmon and asparagus, ensuring they are well coated.
4. Bake: Bake for 15-20 minutes, or until the salmon is flaky and cooked through.
5. Serve: Plate the salmon alongside the roasted asparagus, garnishing with extra lemon zest if desired.

This Baked Salmon with Garlic Lemon Asparagus is a clean eating delight that’s both quick and nutritious. It’s an easy way to enjoy a restaurant-quality meal at home, perfect for winding down your Friday evening with a healthy and satisfying dish.

Quinoa and Black Bean Stuffed Bell Peppers

Bright, colorful bell peppers are stuffed with a hearty quinoa and black bean mixture, creating a balanced meal full of plant-based protein, fiber, and essential nutrients. This recipe is perfect for a clean eating Friday dinner that feels indulgent but is entirely wholesome.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup corn kernels (optional)
• 1/4 cup chopped cilantro
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional, for topping)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes.
2. Prepare the filling: In a large bowl, mix cooked quinoa, black beans, diced tomatoes, corn, cilantro, cumin, paprika, salt, and pepper.
3. Stuff the peppers: Fill each bell pepper with the quinoa mixture and place them in a baking dish. Top with cheese if desired.
4. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes.
5. Serve: Serve the stuffed peppers hot, garnished with fresh cilantro.

Quinoa and Black Bean Stuffed Bell Peppers are a vibrant and satisfying clean eating meal that’s perfect for a relaxed Friday dinner. Packed with flavor and nutrients, they’re as beautiful to look at as they are to eat, making them a family favorite.

Cauliflower Fried Rice with Shrimp

This clean eating take on fried rice swaps traditional rice for cauliflower, creating a low-carb, veggie-packed dish that doesn’t skimp on flavor. Combined with succulent shrimp and seasoned with garlic, ginger, and soy sauce, this recipe is a quick and healthy option for your Friday dinner plans.

Ingredients:

• 1 medium head of cauliflower, riced (or 4 cups store-bought cauliflower rice)
• 1 lb shrimp, peeled and deveined
• 2 eggs, beaten
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 2 tbsp green onions, sliced (for garnish)

Instructions:

1. Cook the shrimp: Heat 1 tbsp sesame oil in a large skillet or wok over medium heat. Add shrimp and cook for 2-3 minutes on each side until pink. Remove and set aside.
2. Scramble the eggs: In the same skillet, add the beaten eggs and cook, stirring frequently, until scrambled. Remove and set aside.
3. Sauté the vegetables: Add garlic, ginger, and mixed vegetables to the skillet. Cook for 3-4 minutes until the vegetables are tender.
4. Add the cauliflower rice: Stir in the cauliflower rice and soy sauce. Cook for 5-6 minutes, stirring occasionally, until the cauliflower is tender.
5. Combine: Add the cooked shrimp and scrambled eggs back into the skillet. Stir well to combine.
6. Serve: Garnish with green onions and serve hot.

Cauliflower Fried Rice with Shrimp is a deliciously healthy alternative to takeout, perfect for clean eating. This dish is quick to prepare, full of vibrant flavors, and satisfies your cravings while keeping you on track with your nutrition goals. Enjoy this guilt-free indulgence to kickstart your weekend!

Zucchini Noodles with Turkey Bolognese

This clean eating recipe replaces traditional pasta with zucchini noodles, offering a low-carb twist on a classic Italian favorite. The rich turkey Bolognese sauce is bursting with savory flavor while being lean and packed with protein. Perfect for a Friday night when you’re craving comfort food without the guilt, this dish delivers a wholesome, satisfying meal in under 30 minutes.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 lb ground turkey
• 1 can (14 oz) crushed tomatoes
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the zucchini noodles: Spiralize the zucchinis and set aside.
2. Cook the turkey: Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it up into small pieces.
3. Sauté the aromatics: Add onion and garlic to the skillet and sauté until softened, about 2-3 minutes.
4. Add the sauce: Stir in the crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
5. Cook the zucchini noodles: In a separate pan, lightly sauté the zucchini noodles for 2-3 minutes until just tender.
6. Serve: Plate the zucchini noodles and top with turkey Bolognese sauce. Garnish with fresh parsley.

Zucchini Noodles with Turkey Bolognese is a perfect clean eating dinner that satisfies your pasta cravings while keeping things light and nutritious. It’s a flavorful, low-carb option that makes clean eating feel indulgent and fun.

Lemon Herb Grilled Chicken with Quinoa Salad

This refreshing and protein-packed meal features juicy lemon herb grilled chicken served alongside a vibrant quinoa salad loaded with vegetables. Light, flavorful, and nutrient-dense, this dish is ideal for a clean eating Friday dinner that leaves you feeling energized and satisfied.

Ingredients:

For the chicken:

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

For the quinoa salad:

• 1 cup cooked quinoa
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. Marinate the chicken: In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Coat the chicken with the marinade and let it sit for at least 20 minutes.
2. Cook the chicken: Grill the chicken over medium heat for 6-8 minutes per side, or until fully cooked.
3. Prepare the quinoa salad: In a large bowl, mix cooked quinoa, cucumber, cherry tomatoes, red onion, parsley, olive oil, lemon juice, salt, and pepper. Toss well to combine.
4. Serve: Plate the grilled chicken alongside the quinoa salad.

Lemon Herb Grilled Chicken with Quinoa Salad is a versatile and balanced meal that’s perfect for clean eating. The fresh, citrusy flavors and nourishing ingredients make it an excellent way to wrap up your Friday with a healthy and satisfying dinner.

Sweet Potato and Chickpea Buddha Bowl

This Sweet Potato and Chickpea Buddha Bowl is a colorful and nourishing meal-in-a-bowl that’s both satisfying and packed with superfoods. Loaded with roasted sweet potatoes, protein-rich chickpeas, and fresh greens, it’s topped with a creamy tahini dressing that ties everything together. Perfect for a clean eating Friday meal, this recipe is easy to customize and a joy to eat.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or kale)
• 1/2 avocado, sliced
• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• 1 tbsp water

Instructions:

1. Roast the sweet potatoes and chickpeas: Preheat your oven to 400°F (200°C). On a baking sheet, toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, salt, and pepper. In a separate area of the sheet, toss chickpeas with the remaining olive oil and cumin. Roast for 20-25 minutes, stirring halfway through.
2. Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth.
3. Assemble the bowl: Divide mixed greens into two bowls. Top with roasted sweet potatoes, chickpeas, and avocado slices. Drizzle with tahini dressing.
4. Serve: Serve immediately for a fresh and flavorful meal.

Sweet Potato and Chickpea Buddha Bowl is the ultimate clean eating recipe, combining vibrant flavors, wholesome ingredients, and a creamy dressing for a satisfying meal. Whether you’re new to clean eating or a seasoned pro, this dish is sure to become a favorite on your weekly menu.

Spaghetti Squash with Garlic Shrimp and Spinach

Spaghetti Squash with Garlic Shrimp and Spinach is a delicious, low-carb alternative to traditional pasta dishes. The natural sweetness of the spaghetti squash pairs beautifully with the garlicky shrimp and earthy spinach. This meal is not only packed with nutrients but is also quick and easy to prepare, making it the perfect clean eating recipe for a Friday dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 lb large shrimp, peeled and deveined
• 2 cups fresh spinach
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the spaghetti squash: Preheat the oven to 400°F (200°C). Cut the squash in half, remove seeds, and drizzle with 1 tbsp olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes until tender. Scrape the flesh with a fork to create spaghetti-like strands.
2. Cook the shrimp: In a large skillet, heat the remaining olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp and cook until pink and opaque, about 3-4 minutes. Stir in lemon juice, red pepper flakes, and spinach, cooking until wilted.
3. Combine: Add the spaghetti squash strands to the skillet and toss to combine. Adjust seasoning as needed.
4. Serve: Plate the dish and garnish with fresh parsley.

This Spaghetti Squash with Garlic Shrimp and Spinach is a flavorful, nutrient-rich dinner that proves clean eating can be indulgent and satisfying. It’s an easy way to enjoy comfort food while sticking to your health goals.

Cauliflower Fried Rice with Chicken and Vegetables

Cauliflower Fried Rice with Chicken and Vegetables is a lighter take on the classic fried rice recipe. Swapping out rice for finely chopped cauliflower makes this dish low-carb and full of fiber, while the tender chicken and colorful vegetables provide protein and essential nutrients. It’s a quick, one-pan clean eating meal that’s perfect for a cozy Friday night.

Ingredients:

• 1 medium head of cauliflower, riced
• 2 chicken breasts, diced
• 1 cup mixed vegetables (carrots, peas, and bell peppers)
• 2 garlic cloves, minced
• 2 eggs, beaten
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp sesame oil
• 1 tbsp olive oil
• Green onions for garnish

Instructions:

1. Rice the cauliflower: Pulse cauliflower florets in a food processor until they resemble rice grains. Set aside.
2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until fully cooked and golden. Remove and set aside.
3. Sauté the vegetables: In the same skillet, add sesame oil and garlic. Sauté for 1 minute, then add the mixed vegetables and cook until tender.
4. Add the eggs: Push the vegetables to one side of the skillet. Pour the beaten eggs into the other side and scramble until cooked.
5. Combine everything: Add the cauliflower rice, cooked chicken, and soy sauce to the skillet. Stir-fry for 3-4 minutes until heated through.
6. Serve: Garnish with chopped green onions and serve hot.

Cauliflower Fried Rice with Chicken and Vegetables is a delightful and healthy alternative to takeout. Packed with flavor and easy to make, it’s a fantastic way to enjoy clean eating without compromising on taste.

Grilled Salmon with Avocado Salsa

This Grilled Salmon with Avocado Salsa is a clean eating superstar, offering a perfect balance of protein, healthy fats, and fresh flavors. The grilled salmon is seasoned simply to let its natural richness shine, while the creamy avocado salsa adds a refreshing burst of flavor. This quick and wholesome meal is ideal for a Friday evening.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste

For the avocado salsa:

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

Instructions:

1. Prepare the salmon: Rub salmon fillets with olive oil, smoked paprika, garlic powder, salt, and pepper. Preheat a grill or grill pan to medium-high heat.
2. Grill the salmon: Cook the salmon for 4-5 minutes on each side, or until fully cooked.
3. Make the salsa: In a bowl, mix diced avocado, cherry tomatoes, red onion, lime juice, cilantro, and a pinch of salt. Toss gently to combine.
4. Serve: Plate the grilled salmon and top each fillet with a generous scoop of avocado salsa.

Grilled Salmon with Avocado Salsa is a vibrant and nutrient-dense dish that’s as delicious as it is healthy. This simple recipe highlights fresh ingredients and bold flavors, making it an excellent choice for a clean eating Friday meal.

Stuffed Bell Peppers with Ground Turkey and Quinoa

Stuffed Bell Peppers with Ground Turkey and Quinoa is a wholesome and colorful dinner option. Packed with lean protein, fiber, and vegetables, this dish is satisfying and perfect for clean eating. The bell peppers serve as natural bowls, making this meal as visually appealing as it is delicious.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup black beans (optional)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Cook the filling: Heat olive oil in a skillet over medium heat. Add ground turkey, onion, and garlic. Cook until the turkey is browned. Stir in quinoa, diced tomatoes, black beans (if using), chili powder, cumin, salt, and pepper. Cook for 2-3 minutes to combine.
3. Stuff the peppers: Fill each bell pepper with the turkey and quinoa mixture. Place the stuffed peppers upright in a baking dish.
4. Bake: Cover with foil and bake for 30-35 minutes. Remove the foil for the last 10 minutes of baking.
5. Serve: Garnish with fresh parsley or cilantro and serve hot.

Stuffed Bell Peppers with Ground Turkey and Quinoa is a nutritious, satisfying dinner that’s perfect for clean eating. It’s a simple, vibrant dish that’s sure to impress both in flavor and presentation.

Grilled Vegetable and Hummus Wraps

Grilled Vegetable and Hummus Wraps are a quick, plant-based dinner option loaded with flavor and nutrients. Featuring smoky grilled vegetables, creamy hummus, and a touch of fresh greens, this wrap is satisfying and easy to prepare. It’s a perfect clean eating recipe for a casual Friday night.

Ingredients:

• 2 large whole-grain wraps or tortillas
• 1 zucchini, sliced lengthwise
• 1 bell pepper, sliced into strips
• 1 red onion, sliced into rounds
• 1/2 cup hummus (store-bought or homemade)
• 1 cup fresh spinach or arugula
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Grill the vegetables: Preheat a grill or grill pan over medium heat. Toss zucchini, bell pepper, and onion slices with olive oil, smoked paprika, salt, and pepper. Grill for 3-4 minutes per side until tender and slightly charred.
2. Assemble the wraps: Spread hummus evenly over each wrap. Add grilled vegetables and top with fresh spinach or arugula.
3. Roll up: Fold in the sides of the wrap and roll tightly. Slice in half if desired.
4. Serve: Serve warm or at room temperature with a side of fresh fruit or a green salad.

Grilled Vegetable and Hummus Wraps are a tasty and nutrient-dense meal that’s perfect for a quick clean eating dinner. They’re customizable and portable, making them a favorite for busy evenings.

Thai-Inspired Coconut Curry with Vegetables

This Thai-Inspired Coconut Curry with Vegetables is a warm, aromatic dish packed with fresh vegetables and creamy coconut milk. Infused with ginger, garlic, and curry paste, it delivers a comforting and flavorful meal that’s ideal for clean eating. Serve it with brown rice or quinoa for a complete dinner.

Ingredients:

• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup snap peas
• 1 tbsp soy sauce or tamari
• Juice of 1 lime
• Fresh cilantro for garnish
• Cooked brown rice or quinoa (optional, for serving)

Instructions:

1. Sauté the aromatics: Heat coconut oil in a large pan over medium heat. Add onion, garlic, and ginger. Sauté until fragrant, about 2-3 minutes.
2. Add the curry base: Stir in red curry paste and cook for 1 minute. Add coconut milk and vegetable broth, stirring to combine.
3. Cook the vegetables: Add bell pepper, broccoli, carrots, and snap peas. Simmer for 10-12 minutes until vegetables are tender but still vibrant.
4. Season: Stir in soy sauce, lime juice, and adjust seasoning as needed.
5. Serve: Serve hot, garnished with fresh cilantro, over brown rice or quinoa if desired.

Thai-Inspired Coconut Curry with Vegetables is a satisfying, clean eating dinner that’s packed with flavor and vibrant ingredients. This easy-to-make curry is perfect for warming up your Friday night with a healthy and comforting meal.

Note: More recipes are coming soon!