45+ Flavorful Friday Dairy-Free Broccoli Recipes for a Healthy Meal

Fridays are the perfect opportunity to unwind after a busy week, and what better way to do that than with a healthy, flavorful meal?

If you’re following a dairy-free diet or simply looking for new ways to enjoy this nutrient-packed vegetable, broccoli is the perfect ingredient for your Friday dinner.

In this article, we’ll explore 45+ mouthwatering dairy-free broccoli recipes that will elevate your Friday meals without sacrificing taste or nutrition.

From savory stir-fries to creamy casseroles and refreshing salads, these recipes will offer a variety of delicious options to suit every palate.

Whether you’re in the mood for a comforting bowl of soup or a light, vibrant salad, you’ll find the perfect dairy-free broccoli recipe to start your weekend right.

45+ Flavorful Friday Dairy-Free Broccoli Recipes for a Healthy Meal

By incorporating these 45+ dairy-free broccoli recipes into your Friday dinner rotation, you’re not only enjoying delicious meals but also fueling your body with essential nutrients.

Whether you’re looking to enjoy a comforting bowl of soup, a zesty salad, or a hearty casserole, these recipes offer versatility and creativity to suit every taste.

Best of all, they’re all dairy-free, making them ideal for those with dietary restrictions or anyone looking to try something new and healthier.

With these recipes, you can ensure that your Fridays are filled with tasty, nutritious, and satisfying meals to kick off your weekend in the best way possible.

Creamy Dairy-Free Broccoli Soup

This hearty and creamy dairy-free broccoli soup is perfect for a cozy Friday dinner. Made with fresh broccoli, onions, garlic, and a dairy-free cream substitute, it’s a comforting dish that can easily become a family favorite. It’s naturally vegan, gluten-free, and full of nutrients, making it a healthy choice without compromising on flavor.

Ingredients:

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 medium potato, peeled and diced (for creaminess)
• 4 cups vegetable broth
• 1 cup coconut milk (or any dairy-free milk of choice)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp turmeric (optional for extra flavor)
• Fresh lemon juice (optional for brightness)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for about 5 minutes until softened and fragrant.
2. Add the diced potato and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until the potatoes are tender.
3. Stir in the broccoli florets and cook for another 5-7 minutes until the broccoli is tender but still vibrant in color.
4. Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth.
5. Stir in the coconut milk, turmeric, salt, and pepper. Taste and adjust seasonings as needed. For a touch of acidity, add a squeeze of fresh lemon juice.
6. Serve hot with crusty bread or a light salad for a complete meal.

This creamy dairy-free broccoli soup offers the richness of a classic creamy soup without any dairy. The coconut milk adds a silky smooth texture, while the potatoes help to create a naturally creamy consistency. It’s a perfect dish for chilly Fridays or any time you need a comforting, healthy meal. The bright lemon juice at the end elevates the flavor, giving it a refreshing twist. Whether you’re looking for a light lunch or a dinner soup, this one is sure to satisfy.

Roasted Broccoli with Lemon and Garlic

This roasted broccoli with lemon and garlic is a quick and easy side dish that can complement any meal. Roasting brings out the natural sweetness of broccoli, while the lemon and garlic provide a flavorful punch. It’s dairy-free, light, and perfect for a Friday night when you want something simple yet satisfying.

Ingredients:

• 4 cups broccoli florets
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Red pepper flakes (optional for heat)
• 2 tbsp nutritional yeast (optional for a cheesy flavor)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, pepper, and red pepper flakes (if using).
3. Spread the broccoli evenly on the prepared baking sheet. Roast in the oven for 20-25 minutes, tossing halfway through, until the broccoli is tender and slightly crispy on the edges.
4. Once roasted, remove from the oven and immediately sprinkle with lemon zest and drizzle with fresh lemon juice.
5. For an extra cheesy flavor without dairy, sprinkle nutritional yeast over the broccoli before serving.

This roasted broccoli with lemon and garlic is a fantastic side dish that packs a lot of flavor without requiring much effort. The roasting process caramelizes the broccoli, enhancing its sweetness and making it irresistibly delicious. The lemon and garlic add brightness and depth, while the optional nutritional yeast brings a savory, cheesy flavor that is completely dairy-free. It’s a perfect dish for a quick Friday meal or an elegant side for a larger dinner.

Broccoli Stir-Fry with Tofu and Tamari Sauce

This broccoli stir-fry with tofu and tamari sauce is a flavorful and filling dairy-free dinner option. The crisp-tender broccoli paired with tofu and a savory tamari sauce offers a delicious and satisfying meal. It’s a great dish to prepare for a quick, healthy Friday night dinner that is high in protein and packed with nutrients.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 4 cups broccoli florets
• 2 tbsp olive oil
• 2 tbsp tamari sauce (or soy sauce)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp sesame seeds (for garnish)
• Green onions, sliced (for garnish)

Instructions:

1. Heat the olive oil in a large pan or wok over medium heat. Add the cubed tofu and sauté for 6-8 minutes, turning occasionally, until the tofu is golden brown on all sides. Remove the tofu from the pan and set it aside.
2. In the same pan, add the broccoli florets and cook for 3-5 minutes until tender-crisp. Add a splash of water if necessary to help steam the broccoli.
3. While the broccoli cooks, prepare the stir-fry sauce: in a small bowl, whisk together tamari sauce, sesame oil, rice vinegar, maple syrup, garlic, and ginger.
4. Once the broccoli is done, return the tofu to the pan and pour the sauce over the top. Stir well to coat everything evenly and heat through for an additional 2 minutes.
5. Remove from heat and serve the stir-fry garnished with sesame seeds and sliced green onions.

This broccoli stir-fry with tofu and tamari sauce is a perfect balance of savory, sweet, and umami flavors, all while being completely dairy-free. The tofu adds a satisfying protein boost, and the tamari sauce enhances the natural flavors of the broccoli. This stir-fry is a great way to enjoy a quick, wholesome meal on a Friday evening. It’s light yet filling, making it ideal for those looking for a healthy, plant-based dish that doesn’t skimp on flavor.

Dairy-Free Broccoli and Chickpea Salad

This refreshing dairy-free broccoli and chickpea salad is a vibrant and nutrient-packed dish that’s perfect for a light Friday meal or as a side for your main course. With crispy broccoli, protein-rich chickpeas, and a tangy lemon dressing, it’s a well-balanced and satisfying salad that’s both easy to make and delicious.

Ingredients:

• 4 cups broccoli florets (lightly steamed or raw)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• Salt and pepper to taste
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika (optional for extra flavor)

Instructions:

1. Steam the broccoli florets for 2-3 minutes until just tender but still bright green. If you prefer a raw salad, you can skip the steaming step.
2. In a large mixing bowl, combine the steamed broccoli, chickpeas, red onion, and chopped parsley.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic powder, smoked paprika, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. This salad can be enjoyed cold or at room temperature.

This dairy-free broccoli and chickpea salad is light, healthy, and packed with flavor. The broccoli adds crunch and nutritional value, while the chickpeas bring protein and fiber, making it a well-rounded meal. The tangy dressing ties everything together with its bold flavors, making this salad perfect for a quick Friday dinner or as a side dish for a larger meal. It’s fresh, vibrant, and satisfying, and it can be easily adjusted to suit your taste by adding extra herbs or vegetables.

Broccoli and Sweet Potato Curry (Dairy-Free)

This comforting broccoli and sweet potato curry is a warm and hearty dish, perfect for a cozy Friday evening. With the natural sweetness of sweet potatoes, the richness of coconut milk, and the earthy flavor of curry spices, this dairy-free curry is a filling and flavorful option for those seeking a plant-based meal that’s both nutritious and satisfying.

Ingredients:

• 2 tbsp coconut oil
• 1 large sweet potato, peeled and diced
• 4 cups broccoli florets
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro (optional for garnish)

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
2. Add the minced garlic and grated ginger to the pot, and cook for another 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, and cumin, and cook for 1 minute to allow the spices to bloom.
4. Add the diced sweet potato and vegetable broth to the pot. Bring to a simmer and cook for 10-12 minutes, or until the sweet potatoes are tender.
5. Stir in the broccoli florets and coconut milk. Cook for an additional 5-7 minutes until the broccoli is tender and the curry is creamy.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro if desired.

This dairy-free broccoli and sweet potato curry is the epitome of comfort food, with its creamy coconut milk base and bold curry flavors. The sweet potatoes provide natural sweetness, balancing the spiciness of the curry powder, while the broccoli adds a lovely crunch. This dish is easy to prepare and perfect for a cozy Friday night, offering a warm and filling meal that’s also packed with nutrition. The cilantro garnish gives it a fresh finishing touch, making it a satisfying dish for any occasion.

Broccoli and Quinoa Stir-Fry with Peanut Sauce

This broccoli and quinoa stir-fry with peanut sauce is a quick, flavorful, and protein-packed meal that’s perfect for a dairy-free Friday dinner. The crunchy broccoli, fluffy quinoa, and creamy peanut sauce come together to create a delicious and satisfying dish that’s both hearty and healthy.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups broccoli florets
• 2 tbsp sesame oil
• 1/4 cup peanut butter (creamy or chunky)
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional for heat)
• 2 tbsp sesame seeds (for garnish)
• Sliced green onions (for garnish)

Instructions:

1. Cook the quinoa according to package instructions. Set aside.
2. In a large pan or wok, heat the sesame oil over medium heat. Add the broccoli florets and stir-fry for 5-7 minutes until tender-crisp.
3. While the broccoli cooks, make the peanut sauce: in a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, grated ginger, garlic, and red pepper flakes until smooth and well combined.
4. Add the cooked quinoa to the pan with the broccoli and toss to combine.
5. Pour the peanut sauce over the quinoa and broccoli, and stir until everything is evenly coated.
6. Serve the stir-fry topped with sesame seeds and sliced green onions.

This broccoli and quinoa stir-fry with peanut sauce is a delicious and well-balanced meal that’s packed with protein, healthy fats, and plenty of veggies. The peanut sauce brings a rich, creamy texture to the dish, while the quinoa provides a satisfying base that complements the crunch of the broccoli. It’s a quick and easy dish to prepare on a Friday night, and its bold flavors and vibrant colors make it an appealing choice for anyone looking for a healthy and filling dairy-free meal. The garnish of sesame seeds and green onions adds the perfect finishing touch!

Dairy-Free Broccoli and Avocado Toast

This dairy-free broccoli and avocado toast is a quick, nutritious, and satisfying meal that’s perfect for breakfast, brunch, or even a light dinner. The creamy avocado, crunchy broccoli, and zesty lemon make this toast a vibrant and wholesome dish that’s both filling and packed with flavor. It’s simple, easy to prepare, and full of healthy fats and nutrients.

Ingredients:

• 2 slices whole grain or sourdough bread, toasted
• 1 ripe avocado, mashed
• 1 cup broccoli florets, lightly steamed or raw
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1/4 tsp red pepper flakes (optional for heat)
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Toast the slices of bread to your desired level of crispiness.
2. While the bread is toasting, steam the broccoli florets for 2-3 minutes until just tender but still bright green. Alternatively, you can leave the broccoli raw for extra crunch.
3. In a small bowl, mash the ripe avocado with a fork. Add lemon juice, salt, and pepper to taste.
4. Once the bread is toasted, spread the mashed avocado evenly on each slice.
5. Top the avocado toast with the steamed broccoli florets, drizzle with olive oil, and sprinkle with red pepper flakes if desired.
6. Garnish with fresh chopped parsley or cilantro for added color and flavor.

This dairy-free broccoli and avocado toast is a deliciously simple meal that’s both satisfying and nutritious. The creamy avocado complements the tender broccoli, and the lemon juice adds a refreshing zest to the dish. It’s perfect for any time of day and can be easily customized with your favorite toppings, like nuts or seeds, for an extra crunch. Whether you’re looking for a quick breakfast, a healthy lunch, or a light dinner, this avocado toast offers a flavorful, plant-based option that’s sure to keep you energized and satisfied.

Broccoli and Mushroom Stir-Fry (Dairy-Free)

This broccoli and mushroom stir-fry is a savory, dairy-free dish that’s packed with umami flavors. The earthy mushrooms and crunchy broccoli come together in a flavorful stir-fry with a simple yet delicious soy-based sauce. It’s quick to make, healthy, and perfect for a Friday night dinner when you want something light but satisfying.

Ingredients:

• 2 cups broccoli florets
• 1 cup mushrooms, sliced (button or cremini mushrooms work best)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp fresh ginger, grated
• 1 tsp sesame seeds (optional for garnish)
• Sliced green onions (for garnish)

Instructions:

1. Heat the sesame oil in a large pan or wok over medium heat.
2. Add the minced garlic and grated ginger to the pan, cooking for 1-2 minutes until fragrant.
3. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned.
4. Add the broccoli florets to the pan and stir-fry for another 3-4 minutes until the broccoli is tender but still vibrant in color.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and maple syrup. Pour the sauce over the vegetables and stir to coat evenly.
6. Cook for another 2 minutes, allowing the sauce to reduce slightly and coat the vegetables.
7. Serve hot, garnished with sesame seeds and sliced green onions.

This broccoli and mushroom stir-fry is an easy and flavorful dairy-free dish that makes a perfect weeknight dinner. The savory soy sauce-based sauce and the earthiness of the mushrooms pair wonderfully with the crisp-tender broccoli. It’s a versatile dish that can be served on its own or alongside rice or noodles. With its quick prep time and simple ingredients, it’s a go-to recipe for those looking for a fast, healthy, and satisfying meal without any dairy. The sesame seeds and green onions provide a nice finishing touch, enhancing the dish’s flavor and visual appeal.

Broccoli and Cauliflower Rice Casserole (Dairy-Free)

This broccoli and cauliflower rice casserole is a comforting, dairy-free alternative to traditional creamy casseroles. With a base of cauliflower rice, fresh broccoli, and a delicious vegan cheese sauce, this casserole is a hearty and satisfying dish perfect for a Friday night dinner. It’s packed with vegetables, low in carbs, and full of flavor, making it a great choice for anyone looking for a healthy, dairy-free comfort food option.

Ingredients:

• 4 cups broccoli florets, steamed
• 2 cups cauliflower rice (fresh or frozen)
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 2 tbsp tahini (for creaminess)
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
3. Add the cauliflower rice to the skillet and cook for another 5-7 minutes until the cauliflower is tender.
4. In a small bowl, whisk together the almond milk, nutritional yeast, tahini, lemon juice, garlic powder, salt, and pepper until smooth.
5. In the casserole dish, combine the steamed broccoli, cauliflower rice mixture, and the sauce. Mix well until everything is evenly coated.
6. If desired, sprinkle breadcrumbs on top for a crunchy topping.
7. Bake for 20-25 minutes, or until the casserole is heated through and the top is slightly golden.

This dairy-free broccoli and cauliflower rice casserole is a comforting and satisfying dish that’s perfect for those looking for a healthier, low-carb alternative to traditional casseroles. The cauliflower rice and broccoli provide a nutritious base, while the creamy, cheesy sauce made with tahini and nutritional yeast gives the casserole richness and depth of flavor. Whether you enjoy it as a main dish or a hearty side, this casserole is sure to be a hit with anyone looking for a filling, dairy-free meal that’s both wholesome and delicious.

Dairy-Free Broccoli and Tofu Stir-Fry

This dairy-free broccoli and tofu stir-fry is a quick and healthy meal that’s perfect for a Friday night. With crispy tofu, crunchy broccoli, and a savory stir-fry sauce, this dish is a flavorful, plant-based meal that’s satisfying yet light. It’s packed with protein from the tofu and loaded with nutrients from the broccoli, making it both a nutritious and delicious option for any meal.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 cups broccoli florets
• 2 tbsp sesame oil (or vegetable oil)
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp cornstarch (for crispiness)
• 1 tbsp water (to dissolve cornstarch)
• Sesame seeds (optional, for garnish)
• Sliced green onions (optional, for garnish)

Instructions:

1. Press the tofu to remove excess moisture, then cut it into small cubes.
2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden and crispy, about 7-8 minutes.
3. While the tofu is cooking, steam the broccoli florets for 3-4 minutes until just tender but still bright green.
4. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, grated ginger, and water. Dissolve the cornstarch in the water before adding to the sauce mixture.
5. Once the tofu is crispy, add the garlic to the pan and cook for 1 minute until fragrant.
6. Add the steamed broccoli to the pan, followed by the sauce mixture. Stir everything together and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the tofu and broccoli evenly.
7. Serve hot, garnished with sesame seeds and sliced green onions if desired.

This dairy-free broccoli and tofu stir-fry is a delicious and satisfying plant-based meal that’s quick to prepare and full of flavor. The crispy tofu provides a savory crunch, while the broccoli adds a nutritious and vibrant touch. The stir-fry sauce is simple yet packed with umami, making this dish both filling and flavorful. Whether you’re following a dairy-free diet or just looking for a healthy, easy meal, this stir-fry is a great option that’s sure to please everyone at the table.

Broccoli and Bell Pepper Frittata (Dairy-Free)

This dairy-free broccoli and bell pepper frittata is a wholesome, protein-packed meal perfect for any time of day. With fresh broccoli, colorful bell peppers, and a base of chickpea flour (for a vegan alternative to eggs), this frittata is light, flavorful, and filling. It’s an excellent choice for a Friday brunch or an easy dinner, offering a savory, nutrient-rich option without any dairy.

Ingredients:

• 1 cup broccoli florets, chopped
• 1/2 cup bell pepper, diced (any color)
• 1/2 cup chickpea flour (also known as besan or garbanzo flour)
• 1 cup water
• 1 tbsp olive oil
• 1/2 tsp turmeric
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or oven-safe skillet.
2. Heat the olive oil in a skillet over medium heat. Add the diced bell pepper and sauté for 3-4 minutes until softened.
3. Add the chopped broccoli florets to the pan and cook for another 5 minutes until tender.
4. In a mixing bowl, whisk together the chickpea flour, water, turmeric, cumin, garlic powder, salt, and pepper to form a smooth batter.
5. Pour the batter over the sautéed vegetables in the skillet, spreading it out evenly.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is golden on top and firm in the center.
7. Remove from the oven and allow to cool slightly before slicing. Garnish with fresh parsley and serve.

This dairy-free broccoli and bell pepper frittata is a versatile, plant-based dish that’s easy to prepare and packed with flavor. The chickpea flour creates a hearty, egg-like texture without the need for dairy, and the combination of broccoli and bell pepper adds both color and nutrition. It’s perfect for breakfast, brunch, or dinner, offering a savory option that’s both filling and healthy. Serve it with a side salad for a complete meal that’s as satisfying as it is delicious.

Broccoli and Sweet Potato Buddha Bowl (Dairy-Free)

This dairy-free broccoli and sweet potato Buddha bowl is a wholesome, nutrient-dense meal that’s full of color, flavor, and texture. The roasted sweet potatoes provide a natural sweetness that pairs perfectly with the savory broccoli, quinoa, and a tangy tahini dressing. This dish is perfect for a satisfying Friday dinner or a meal prep option for the week ahead.

Ingredients:

• 1 large sweet potato, peeled and diced
• 2 cups broccoli florets
• 1 cup cooked quinoa
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 tbsp water (to thin the dressing)
• Sesame seeds (optional for garnish)
• Fresh cilantro (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potato with olive oil, salt, and pepper. Spread it evenly on the prepared baking sheet and roast for 20-25 minutes, or until tender and slightly crispy on the edges.
3. While the sweet potato is roasting, steam the broccoli florets for 3-4 minutes until tender.
4. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water to create a smooth dressing. Add more water if needed to reach your desired consistency.
5. Once the sweet potato is done, assemble the Buddha bowls by dividing the cooked quinoa, roasted sweet potato, and steamed broccoli into bowls.
6. Drizzle the tahini dressing over the top and garnish with sesame seeds and fresh cilantro if desired.

This dairy-free broccoli and sweet potato Buddha bowl is a vibrant and nourishing meal that’s perfect for a wholesome Friday dinner. The roasted sweet potatoes add a comforting sweetness, while the broccoli provides a healthy crunch. The quinoa serves as a filling base, and the tahini dressing brings everything together with a creamy, tangy finish. It’s an easy-to-make, plant-based dish that’s both satisfying and packed with nutrients. Whether you’re eating it for dinner or meal prepping for the week, this Buddha bowl is sure to become a favorite.

Dairy-Free Broccoli and Chickpea Curry

This dairy-free broccoli and chickpea curry is a hearty, flavorful dish that’s perfect for a cozy Friday night meal. With a rich coconut milk base, tender broccoli, and protein-packed chickpeas, this curry is satisfying and nutritious. The warm spices bring a depth of flavor, making it an ideal meal for anyone craving comfort food without the dairy. It pairs perfectly with rice or naan for a complete meal.

Ingredients:

• 2 cups broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/2 cup vegetable broth
• Fresh cilantro (for garnish)
• Cooked rice or naan (for serving)

Instructions:

1. Heat the olive oil in a large pan or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until softened.
2. Add the garlic and ginger to the pan and sauté for 1 minute until fragrant.
3. Stir in the curry powder, turmeric, cumin, salt, and pepper, and cook for an additional 1-2 minutes to toast the spices.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
5. Add the chickpeas and broccoli florets to the pan. Stir to combine, cover, and let it cook for 10-12 minutes, until the broccoli is tender and the flavors are well combined.
6. Serve the curry over rice or with naan and garnish with fresh cilantro.

This dairy-free broccoli and chickpea curry is an incredibly satisfying dish that’s packed with flavor and nutrients. The creamy coconut milk and fragrant spices create a rich sauce that pairs wonderfully with tender broccoli and hearty chickpeas. It’s the perfect meal to unwind with on a Friday, offering a comforting combination of protein, vegetables, and bold spices. Whether you’re serving it with rice or naan, this curry is a flavorful, dairy-free option that’s sure to become a favorite in your weekly meal rotation.

Lemon Garlic Roasted Broccoli and Asparagus

This lemon garlic roasted broccoli and asparagus dish is a quick and easy side that’s bursting with fresh flavors. The broccoli and asparagus are roasted until crispy-tender, and the combination of garlic, lemon, and olive oil enhances the natural flavors of the vegetables. It’s a light yet satisfying side dish that pairs perfectly with almost any main course, making it a fantastic addition to a Friday night dinner.

Ingredients:

• 2 cups broccoli florets
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the broccoli and asparagus with olive oil, garlic, lemon zest, salt, and pepper.
3. Spread the vegetables evenly on the prepared baking sheet and roast for 20-25 minutes, or until the broccoli is golden and the asparagus is tender.
4. Remove from the oven and squeeze fresh lemon juice over the top.
5. Garnish with chopped parsley and serve.

This lemon garlic roasted broccoli and asparagus is a vibrant, dairy-free side dish that’s both simple and full of flavor. The garlic provides a savory punch, while the lemon brightens the dish with a refreshing, zesty kick. Roasting the vegetables brings out their natural sweetness and enhances their textures, making this a delightful addition to any meal. Whether you’re serving it alongside a protein or as a standalone dish, this roasted veggie recipe will add a burst of freshness to your Friday dinner table.

Broccoli and Avocado Salad with Lemon Dressing

This dairy-free broccoli and avocado salad with lemon dressing is a refreshing, light meal or side dish that’s perfect for the warmer months. The creamy avocado complements the crunchy broccoli, and the tangy lemon dressing brings everything together. Packed with healthy fats, fiber, and a variety of vitamins, this salad is as nutritious as it is delicious.

Ingredients:

• 2 cups broccoli florets, steamed or raw
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley or basil (for garnish)

Instructions:

1. In a large bowl, combine the broccoli florets, diced avocado, sliced red onion, and halved cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley or basil and serve immediately.

This broccoli and avocado salad with lemon dressing is a light and nutrient-packed dish that’s perfect for a dairy-free, healthy Friday meal. The creamy avocado and crunchy broccoli create a delightful contrast in textures, and the tangy lemon dressing adds a refreshing finish. Whether you enjoy it as a side dish or a light lunch, this salad is sure to become a go-to for easy, healthy meals. It’s a delicious way to incorporate more vegetables and healthy fats into your diet while keeping things simple and fresh.

Note: More recipes are coming soon!