45+ Flavorful Friday Gluten-Free Dairy-Free Recipes to Try This Weekend

Friday nights are the perfect opportunity to unwind and treat yourself to a satisfying meal after a long week.

However, if you’re following a gluten-free and dairy-free diet, it can sometimes feel like your options are limited. Fear not!

Whether you’re craving something hearty, light, or full of fresh flavors, there are countless recipes that cater to your dietary needs without compromising on taste.

In this blog post, we’ve compiled 45+ Friday gluten-free dairy-free recipes that will make your end-of-week meals exciting, delicious, and nourishing.

From cozy comfort food to refreshing salads and everything in between, you’ll find plenty of options to delight your taste buds while keeping things healthy and enjoyable.

Let’s explore some easy and flavorful ideas that will make your Friday night dinner a breeze!

45+ Flavorful Friday Gluten-Free Dairy-Free Recipes to Try This Weekend

Whether you’re celebrating the end of the week with a light salad, a hearty entrée, or a decadent dessert, these 45+ Friday gluten-free dairy-free recipes offer something for everyone.

These dishes are not only flavorful and satisfying, but they also showcase the incredible variety that exists within the gluten-free and dairy-free culinary world.

You don’t have to sacrifice taste or creativity in your meals—each recipe is designed to deliver delicious results while respecting your dietary preferences.

So, next Friday, give yourself the gift of a nourishing, flavorful dinner that will leave you feeling satisfied and ready to embrace the weekend ahead.

Quinoa Stuffed Bell Peppers

Quinoa stuffed bell peppers are a perfect gluten-free and dairy-free dish for a hearty yet healthy Friday night meal. These bell peppers are filled with a mixture of quinoa, black beans, corn, and tomatoes, seasoned with aromatic herbs and spices, then baked until tender. This dish is not only delicious but also full of protein, fiber, and nutrients, making it a great choice for a light yet satisfying dinner.

Ingredients:

• 4 bell peppers (red, yellow, or green)
• 1 cup quinoa (rinsed)
• 1 ½ cups vegetable broth (gluten-free)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until the quinoa is cooked and the liquid is absorbed.
4. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir well to combine.
5. Stuff each bell pepper with the quinoa mixture, packing it tightly.
6. Drizzle olive oil over the stuffed peppers and cover with aluminum foil.
7. Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
8. Garnish with fresh cilantro before serving.

Quinoa-stuffed bell peppers are a delightful Friday dinner option that offers a satisfying combination of flavors and textures. The quinoa and black beans provide a hearty base, while the bell peppers add a natural sweetness that complements the spices. The addition of corn and tomatoes adds a burst of color and nutrients, making this meal as nutritious as it is tasty. Whether you’re following a gluten-free or dairy-free diet or just looking for a healthier meal option, these stuffed peppers will quickly become a favorite.

Sweet Potato and Chickpea Curry

A vibrant and flavorful sweet potato and chickpea curry is a perfect dairy-free, gluten-free Friday meal. This dish combines tender sweet potatoes with protein-packed chickpeas in a coconut milk-based sauce, seasoned with turmeric, ginger, and garlic. It’s rich in antioxidants, fiber, and healthy fats, making it both nourishing and comforting. Serve this curry with rice or gluten-free naan for a complete meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk (full-fat)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup vegetable broth (gluten-free)
• Fresh cilantro (for garnish)
• Cooked rice (optional)

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 5-7 minutes until softened and fragrant.
2. Add the curry powder, turmeric, cumin, salt, and pepper, stirring for another minute to toast the spices.
3. Add the cubed sweet potatoes, chickpeas, coconut milk, and vegetable broth to the pot. Stir to combine.
4. Bring the mixture to a simmer, then cover and cook for 20-25 minutes, or until the sweet potatoes are tender.
5. Taste and adjust the seasoning if needed.
6. Serve the curry over a bed of rice and garnish with fresh cilantro.

This sweet potato and chickpea curry is a rich, warming dish perfect for a Friday evening. The creamy coconut milk creates a velvety sauce, while the sweet potatoes bring a comforting sweetness that balances the bold flavors of the spices. The chickpeas provide a boost of protein, making the dish filling and satisfying. It’s a hearty and wholesome meal that’s both easy to prepare and a hit with anyone looking for gluten-free and dairy-free options. The freshness of cilantro adds a lovely touch, and serving it with rice rounds out the dish beautifully.

Cauliflower Fried Rice

Cauliflower fried rice is a flavorful, gluten-free, and dairy-free twist on traditional fried rice. By substituting cauliflower for rice, this dish becomes a low-carb, nutrient-packed alternative that doesn’t sacrifice flavor. Packed with colorful vegetables, savory seasonings, and a hint of sesame oil, cauliflower fried rice is a quick and easy dinner that’s both light and satisfying, making it an ideal choice for a Friday night.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon sesame oil
• 1 small onion, diced
• 1 cup mixed vegetables (peas, carrots, bell peppers, etc.)
• 2 cloves garlic, minced
• 2 eggs (optional, for a non-vegan version)
• 2 tablespoons tamari or coconut aminos (gluten-free soy sauce substitute)
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions:

1. Begin by grating the cauliflower using a box grater or pulsing it in a food processor until it resembles rice grains. Set aside.
2. Heat sesame oil in a large pan or wok over medium heat. Add the diced onion and sauté for 3-4 minutes until soft.
3. Add the mixed vegetables and garlic to the pan. Cook for an additional 5 minutes, stirring occasionally.
4. Push the vegetable mixture to one side of the pan. If using eggs, crack them into the empty space, scramble them until fully cooked, then combine with the vegetables.
5. Add the cauliflower rice, tamari (or coconut aminos), and rice vinegar to the pan. Stir well and cook for 5-7 minutes, until the cauliflower is tender but still has a slight bite.
6. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

Cauliflower fried rice is a quick, healthy, and incredibly versatile dish that serves as a perfect Friday night dinner. The cauliflower provides a great base that mimics the texture of traditional rice, while the sesame oil and tamari add savory depth and richness. The stir-fry method ensures the vegetables maintain their crunch, and the optional eggs provide a nice protein boost. This recipe is a fantastic choice for anyone following a gluten-free or dairy-free diet, as it’s low in carbs, full of veggies, and packed with flavor. It’s a simple yet satisfying meal that’s sure to become a regular in your weekly dinner rotation.

Lemon Herb Grilled Chicken Skewers

Lemon herb grilled chicken skewers are a perfect choice for a light and flavorful Friday night dinner. The chicken is marinated in a tangy lemon and herb mixture, then grilled to juicy perfection. Served on skewers, this dish is not only easy to prepare but also makes for a fun and interactive meal. These skewers are great for those who want a protein-packed, gluten-free, and dairy-free dish to enjoy on a warm evening.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• Juice of 2 lemons
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 tablespoon fresh lemon zest (optional)

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Whisk until well combined.
2. Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat your grill or grill pan over medium-high heat.
4. Thread the marinated chicken onto skewers, ensuring the pieces are evenly spaced.
5. Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through and has grill marks.
6. Remove from the grill and sprinkle with fresh parsley and lemon zest before serving.

These lemon herb grilled chicken skewers are a perfect gluten-free and dairy-free option for a flavorful Friday meal. The citrusy lemon combined with the fragrant herbs creates a refreshing marinade that brings out the natural sweetness of the chicken. Grilled to perfection, the chicken remains tender and juicy, making every bite delicious. These skewers are also very versatile and can be served with a side of salad, roasted vegetables, or over a bed of quinoa for a complete meal. Whether for a casual dinner or a special occasion, these skewers are sure to impress.

Vegan Lentil and Spinach Soup

This vegan lentil and spinach soup is a hearty, nutrient-dense, and comforting meal perfect for a chilly Friday evening. Made with protein-rich lentils, fresh spinach, and a medley of vegetables, this soup is bursting with flavor and offers a wholesome, gluten-free, and dairy-free meal. The combination of spices and herbs creates a rich broth that pairs perfectly with a slice of gluten-free bread.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth (gluten-free)
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 4 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften.
2. Add the garlic, cumin, paprika, and thyme, and cook for 1 minute to release the spices’ flavors.
3. Add the lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
4. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
5. Season with salt and pepper to taste.
6. Serve the soup with a wedge of lemon for a burst of citrus flavor.

This vegan lentil and spinach soup is an ideal Friday night meal for those looking for a filling, nutritious, and satisfying dish. The lentils provide a substantial protein source, while the fresh spinach adds a burst of vitamins. The combination of cumin, paprika, and thyme infuses the broth with deep, aromatic flavors. This soup is not only gluten-free and dairy-free but also versatile and customizable, allowing you to add your favorite vegetables or adjust the seasonings. Serve it with a slice of gluten-free bread for the perfect, hearty meal.

Avocado and Chickpea Salad

Avocado and chickpea salad is a refreshing, nutrient-packed, and gluten-free dish that’s perfect for a light Friday dinner or a quick side dish. The creaminess of ripe avocado pairs wonderfully with the chickpeas, creating a satisfying texture. Combined with fresh vegetables and a zesty lemon dressing, this salad is vibrant, filling, and packed with healthy fats, fiber, and protein.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine chickpeas, avocado, cucumber, red onion, and cherry tomatoes.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Garnish with fresh parsley before serving.

This avocado and chickpea salad is a quick and simple meal that’s both refreshing and filling. The creamy avocado provides healthy fats, while the chickpeas offer a great source of plant-based protein. The crisp vegetables and tangy lemon dressing make the salad light yet satisfying, perfect for a Friday meal. Not only is it gluten-free and dairy-free, but it’s also highly customizable. You can add ingredients like olives, feta (dairy-free), or greens to suit your tastes. This dish is ideal for anyone looking for a healthy, vibrant meal that’s easy to make and full of flavor.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a flavorful and hearty plant-based meal that’s perfect for a gluten-free, dairy-free Friday dinner. The roasted sweet potatoes are tender and slightly caramelized, paired with protein-packed black beans and topped with a zesty avocado-cilantro lime sauce. These tacos are vibrant, filling, and incredibly easy to prepare, offering a fun twist on traditional taco night.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small gluten-free corn tortillas
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon olive oil (for dressing)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes in olive oil, chili powder, cumin, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through.
4. In a small bowl, mix the diced avocado, cilantro, lime juice, olive oil, salt, and pepper to make the avocado dressing.
5. Warm the corn tortillas in a dry skillet for 1-2 minutes on each side.
6. To assemble the tacos, layer the roasted sweet potatoes and black beans on the tortillas. Top with the avocado-cilantro lime dressing.
7. Serve immediately, garnished with extra cilantro and lime wedges.

These sweet potato and black bean tacos are an ideal gluten-free, dairy-free option for Taco Friday. The roasted sweet potatoes offer a slight sweetness that pairs perfectly with the savory black beans, while the creamy avocado-cilantro lime dressing adds a refreshing zing. This meal is not only packed with flavor but also rich in fiber and plant-based protein, making it a satisfying and nutritious dinner. These tacos can easily be customized by adding your favorite toppings, such as salsa, lettuce, or dairy-free cheese. They’re simple to prepare, making them a great choice for a busy Friday night.

Quinoa-Stuffed Bell Peppers

Quinoa-stuffed bell peppers are a delicious and filling dish that’s perfect for a gluten-free and dairy-free dinner. The quinoa filling is combined with black beans, corn, tomatoes, and a blend of spices, creating a flavorful and protein-packed stuffing. The bell peppers are roasted to tender perfection, making for a wholesome and satisfying meal that’s great for meal prep or a quick weeknight dinner.

Ingredients:

• 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish.
3. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix until well combined.
4. Stuff each bell pepper with the quinoa mixture, pressing it down gently to pack it in.
5. Drizzle the olive oil over the stuffed peppers and cover the baking dish with foil.
6. Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
7. Garnish with fresh cilantro before serving.

Quinoa-stuffed bell peppers offer a nutritious, gluten-free, and dairy-free dinner option that is bursting with flavor. The quinoa serves as a light yet satisfying base, while the black beans and corn add heartiness and protein. The blend of spices adds depth to the dish, and the bell peppers become tender and slightly caramelized after baking. This dish is not only comforting but also visually appealing, making it perfect for a family meal or dinner with guests. It’s easily customizable with different vegetables or seasonings, allowing you to make it your own.

Zucchini Noodles with Pesto and Roasted Cherry Tomatoes

Zucchini noodles with pesto and roasted cherry tomatoes are a refreshing and light dinner that’s both gluten-free and dairy-free. This dish is packed with fresh flavors and offers a healthier alternative to traditional pasta. The zucchini noodles are topped with a vibrant basil pesto and roasted cherry tomatoes for added sweetness and depth. It’s a great option for those seeking a low-carb, plant-based meal.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 2 tablespoons nutritional yeast (optional)
• 1/4 cup olive oil (for pesto)
• Juice of 1 lemon

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until softened and slightly caramelized.
3. While the tomatoes are roasting, prepare the pesto. In a food processor, combine the basil, pine nuts, garlic, nutritional yeast (if using), lemon juice, and olive oil. Process until smooth, adding a little water if necessary to achieve a creamy consistency.
4. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still slightly crisp.
5. Toss the zucchini noodles with the pesto, making sure they are evenly coated.
6. Top with the roasted cherry tomatoes and serve immediately.

This dish of zucchini noodles with pesto and roasted cherry tomatoes is a light and delicious way to enjoy a gluten-free, dairy-free meal. The zucchini noodles provide a refreshing and low-carb base, while the creamy pesto offers a rich, aromatic flavor. Roasting the cherry tomatoes intensifies their sweetness, making the dish both savory and slightly tangy. This meal is perfect for a light Friday dinner and can be served warm or at room temperature, making it a great option for meal prep as well. It’s a simple yet flavorful dish that’s sure to satisfy your craving for a healthy pasta alternative.

Chickpea and Spinach Curry

This hearty chickpea and spinach curry is a flavorful and satisfying dish that’s both gluten-free and dairy-free. The creamy coconut milk and blend of spices create a rich, aromatic base, while the chickpeas provide protein and fiber. The spinach adds a burst of color and nutrition, making this curry perfect for a warming, comforting Friday night dinner. It pairs beautifully with gluten-free rice or naan for a complete meal.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
3. Stir in the ground cumin, turmeric, coriander, and cinnamon, and cook for 1 minute to release the flavors.
4. Add the chickpeas, coconut milk, and diced tomatoes. Stir to combine, and bring to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.
5. Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This chickpea and spinach curry is a comforting and nutrient-packed meal that’s ideal for a gluten-free, dairy-free Friday. The combination of aromatic spices and creamy coconut milk makes the curry rich and satisfying, while the chickpeas and spinach provide protein and vitamins. This dish is versatile, allowing you to adjust the level of heat or add extra vegetables if desired. Serve it with rice or gluten-free naan for a complete, hearty meal that will satisfy your cravings while being gentle on your dietary restrictions.

Baked Falafel with Tzatziki Sauce

Baked falafel with tzatziki sauce is a delicious, gluten-free, and dairy-free Mediterranean-inspired dish that’s perfect for a flavorful Friday meal. These crispy falafel are made from chickpeas and seasoned with garlic, cumin, and fresh herbs, and they are baked to golden perfection. Paired with a refreshing dairy-free tzatziki sauce made from coconut yogurt, this dish is a great combination of textures and flavors that can be enjoyed in wraps, salads, or as a standalone meal.

Ingredients for Falafel:

• 2 cups canned chickpeas, drained and rinsed
• 1 small onion, roughly chopped
• 2 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup gluten-free breadcrumbs (or ground oats)
• 2 tablespoons olive oil
• Salt and pepper to taste

Ingredients for Tzatziki Sauce:

• 1 cup unsweetened coconut yogurt
• 1/2 cucumber, grated
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a food processor, combine the chickpeas, onion, garlic, cumin, coriander, turmeric, parsley, cilantro, and breadcrumbs. Pulse until a thick, coarse mixture forms.
3. Use your hands to form the mixture into 12 small balls or patties, and place them on a baking sheet lined with parchment paper.
4. Drizzle the falafel with olive oil and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
5. While the falafel bakes, prepare the tzatziki sauce by combining the coconut yogurt, grated cucumber, minced garlic, lemon juice, dill, salt, and pepper in a bowl. Stir until well combined.
6. Serve the baked falafel with a generous drizzle of tzatziki sauce. Enjoy on its own, in gluten-free wraps, or over a fresh salad.

Baked falafel with tzatziki sauce is a wholesome, gluten-free, and dairy-free option that’s as delicious as it is healthy. The falafel are crispy on the outside and tender on the inside, packed with flavor from the herbs and spices. The coconut yogurt-based tzatziki adds a cool and tangy contrast, elevating the entire dish. This meal is incredibly versatile—you can enjoy it as a light dinner, lunch, or even as an appetizer for guests. It’s easy to prepare, full of protein and fiber, and guaranteed to please anyone following a gluten-free or dairy-free diet.

Vegan Buddha Bowl with Tahini Dressing

A vegan Buddha bowl with tahini dressing is a perfect Friday meal for those seeking a gluten-free and dairy-free option that’s both nutritious and delicious. This bowl is loaded with a variety of colorful vegetables, grains, and protein-rich legumes, all topped with a creamy and tangy tahini dressing. The best part is that you can customize the ingredients based on what’s in season or what you have on hand, making it a versatile dish for any time of the year.

Ingredients:

• 1 cup cooked quinoa or brown rice
• 1 cup chickpeas, roasted
• 1 cup steamed broccoli florets
• 1/2 avocado, sliced
• 1/2 cup shredded carrots
• 1/4 cup red cabbage, thinly sliced
• 1 tablespoon sesame seeds for garnish

For the Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water (or more for desired consistency)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. To make the tahini dressing, whisk together tahini, lemon juice, maple syrup, water, garlic, salt, and pepper in a small bowl. Add more water if needed to reach your desired consistency.
2. To assemble the bowl, start by adding a base of cooked quinoa or brown rice to each bowl.
3. Add a portion of roasted chickpeas, steamed broccoli, sliced avocado, shredded carrots, and red cabbage on top of the grain.
4. Drizzle with tahini dressing and garnish with sesame seeds.
5. Serve immediately and enjoy!

The vegan Buddha bowl with tahini dressing is a fresh, vibrant, and satisfying meal that’s perfect for a gluten-free and dairy-free dinner. The combination of grains, vegetables, and protein-rich chickpeas ensures you get a well-rounded meal that will keep you full and energized. The creamy tahini dressing ties all the ingredients together with its rich, nutty flavor. This customizable bowl can be made with a variety of vegetables, grains, or legumes, making it a versatile option for any dietary preference. It’s a great way to enjoy a nutrient-packed and balanced meal while sticking to your dietary needs.

Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a perfect gluten-free, dairy-free Friday meal that is both hearty and packed with flavor. Roasted sweet potatoes and seasoned black beans come together in soft corn tortillas, creating a satisfying dish full of texture and taste. The addition of fresh toppings like avocado, cilantro, and lime adds freshness and brightness to each bite. These tacos are ideal for a quick, easy, and delicious dinner that everyone will love.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1 tablespoon lime juice
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

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 the sweet potatoes on the prepared baking sheet in an even layer.
3. Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
4. While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Add the black beans, cumin, garlic powder, lime juice, and a pinch of salt and pepper. Cook for 5-7 minutes until heated through and well combined.
5. Warm the corn tortillas in a dry skillet for 1-2 minutes on each side until pliable.
6. To assemble, place a few spoonfuls of the roasted sweet potatoes and seasoned black beans on each tortilla. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
7. Serve immediately with extra lime wedges on the side.

These sweet potato and black bean tacos are a crowd-pleasing, gluten-free, and dairy-free option that is perfect for a Friday night dinner. The sweetness of the roasted sweet potatoes balances the savory black beans and vibrant toppings. This meal is easy to make, customizable, and can be enjoyed by everyone, regardless of dietary restrictions. Serve with a side of rice or a simple salad for a complete and nutritious meal. Whether you’re hosting a taco night or craving something light yet filling, these tacos are sure to become a new favorite.

Lemon Garlic Roasted Salmon with Asparagus

Lemon garlic roasted salmon with asparagus is a light yet flavorful dish that’s both gluten-free and dairy-free, making it a perfect Friday meal. The salmon is infused with the zesty flavors of lemon and garlic, and roasted alongside fresh asparagus for a simple yet elegant dinner. This meal is quick to prepare and full of omega-3 fatty acids, making it a healthy and delicious choice to wind down your week.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange the salmon fillets and asparagus on a baking sheet.
3. In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper. Drizzle the mixture over the salmon and asparagus.
4. Roast in the oven for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
5. Garnish with fresh parsley if desired, and serve immediately with additional lemon wedges.

Lemon garlic roasted salmon with asparagus is a simple yet flavorful meal that is perfect for a light Friday dinner. The salmon is tender and flavorful, while the asparagus adds a crunchy, fresh element to the dish. This meal is not only delicious but also packed with nutrients, making it an excellent choice for anyone following a gluten-free and dairy-free diet. The combination of lemon, garlic, and fresh herbs elevates the dish, giving it a refreshing, zesty finish. It’s quick to prepare, making it an ideal meal for busy nights when you want something healthy but satisfying.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles with pesto and cherry tomatoes is a light and refreshing gluten-free and dairy-free dish that’s perfect for a healthy Friday meal. The zucchini noodles, also known as “zoodles,” serve as a low-carb alternative to pasta, while the pesto sauce adds a burst of flavor. Fresh cherry tomatoes provide a juicy, sweet contrast to the savory pesto, making this dish both satisfying and full of color. It’s quick to prepare and a great option for anyone following a plant-based, gluten-free, and dairy-free diet.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 garlic cloves
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved

Instructions:

1. To make the pesto, combine the basil, pine nuts, garlic, nutritional yeast (if using), olive oil, salt, and pepper in a food processor. Pulse until the mixture is smooth and well combined. Set aside.
2. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until slightly tender. Avoid overcooking to maintain their texture.
3. Remove the skillet from heat and toss the zucchini noodles with the pesto until well coated.
4. Gently fold in the halved cherry tomatoes.
5. Serve immediately, garnished with extra basil or pine nuts if desired.

Zucchini noodles with pesto and cherry tomatoes is a bright, light, and flavorful dish that’s ideal for a gluten-free and dairy-free dinner. The zucchini noodles provide a refreshing base, while the homemade pesto offers a fresh and herbaceous punch. The sweet cherry tomatoes add a pop of color and flavor, making this dish visually appealing and full of nutrients. It’s a great option for anyone looking for a low-carb, plant-based alternative to traditional pasta dishes. This meal can be easily customized with additional veggies or protein if desired, making it as versatile as it is delicious.

Note: More recipes are coming soon!