25+ Flavorful Friday Gluten-Free One-Pot Recipes to Kickstart Your Weekend

Fridays are a time to unwind and celebrate the end of the week, but when it comes to dinner, the last thing anyone wants is to spend hours in the kitchen.

That’s where one-pot recipes come in handy – especially when they’re gluten-free!

Whether you’re cooking for yourself, your family, or friends, these one-pot meals deliver delicious flavors with minimal cleanup, so you can enjoy a relaxing evening without worrying about the mess.

From savory comfort foods like gluten-free pasta dishes to fresh vegetable curries and hearty stews, there’s something for everyone.

In this blog, we’ve gathered over 25 amazing gluten-free one-pot recipes perfect for a Friday night. Let’s dive in and make your weekend meals both easy and delicious!

25+ Flavorful Friday Gluten-Free One-Pot Recipes to Kickstart Your Weekend

There’s no need to stress about what’s for dinner on Fridays when you have a repertoire of 25+ gluten-free one-pot recipes to choose from.

These meals are simple to prepare, full of flavor, and perfect for winding down after a busy week.

Whether you’re in the mood for something comforting, healthy, or indulgent, there’s a recipe here for every taste.

And with just one pot to clean, you’ll be able to spend more time enjoying your evening and less time scrubbing dishes.

So why not give one of these delicious recipes a try this Friday? Your taste buds – and your kitchen – will thank you!

One-Pot Gluten-Free Lemon Herb Chicken and Rice

This One-Pot Gluten-Free Lemon Herb Chicken and Rice recipe is the perfect dish for a Friday night dinner. It combines tender chicken breasts, aromatic herbs, and fluffy rice, all cooked together in a single pot, making cleanup a breeze. With zesty lemon and a blend of Mediterranean flavors, this dish is fresh, flavorful, and satisfying.

Ingredients:

• 2 tbsp olive oil
• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 lemon, juiced and zested
• 1 ½ cups long-grain rice (gluten-free)
• 3 cups chicken broth
• 1 cup frozen peas
• 1 tbsp fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, oregano, and thyme.
2. Brown the chicken in the pot for about 5 minutes per side, until golden. Remove the chicken from the pot and set it aside.
3. Add the rice to the pot and stir, toasting it lightly for about 2 minutes.
4. Pour in the chicken broth, lemon juice, and lemon zest, scraping any browned bits from the bottom of the pot.
5. Return the chicken to the pot, placing it on top of the rice. Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
6. Add the frozen peas during the last 5 minutes of cooking.
7. Garnish with fresh parsley before serving.

This One-Pot Gluten-Free Lemon Herb Chicken and Rice is the epitome of a stress-free, delicious meal. The lemon adds a fresh, tangy kick to the savory chicken and rice, while the peas provide a pop of color and texture. Perfect for a busy Friday night, it offers a wholesome, comforting dinner without a lot of fuss. Enjoy the flavor-packed dish while keeping your kitchen tidy with just one pot to clean!

One-Pot Gluten-Free Chili Mac

This hearty One-Pot Gluten-Free Chili Mac recipe is ideal for a cozy Friday dinner. It’s a savory combination of gluten-free pasta, ground beef, beans, and a rich chili sauce, all made in one pot. The dish is filling, flavorful, and perfect for satisfying the whole family or a crowd. The rich blend of spices will warm you up as you unwind at the end of the week.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef (or turkey)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups gluten-free elbow macaroni
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups beef or vegetable broth
• 1 cup shredded cheddar cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef, breaking it up as it cooks. Season with salt, pepper, chili powder, cumin, and smoked paprika.
2. Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
3. Stir in the diced tomatoes, tomato sauce, and broth. Bring the mixture to a simmer.
4. Add the gluten-free macaroni to the pot and cook according to the package instructions, about 10-12 minutes. Stir occasionally to prevent sticking.
5. Once the pasta is cooked and the liquid has reduced, stir in the kidney beans. Simmer for another 5 minutes, allowing the beans to heat through.
6. If desired, sprinkle shredded cheddar cheese on top and cover for 2-3 minutes, until the cheese is melted.

This One-Pot Gluten-Free Chili Mac is a perfect balance of comfort and spice, with the richness of chili paired with the satisfaction of pasta. It’s quick, easy, and an all-around crowd-pleaser. Whether you’re serving it to your family or enjoying a quiet dinner by yourself, this dish provides all the warmth and flavor you need on a Friday night. Plus, since it’s made in one pot, you won’t spend hours cleaning up afterward!

One-Pot Gluten-Free Vegetable and Quinoa Stir-Fry

The One-Pot Gluten-Free Vegetable and Quinoa Stir-Fry is a light, nutritious, and vibrant dish that’s perfect for those who want to eat clean while still enjoying a filling meal. Packed with colorful vegetables, protein-rich quinoa, and a savory stir-fry sauce, this dish is a great option for a meatless Friday dinner. It’s quick to prepare and offers a wholesome combination of textures and flavors.

Ingredients:

• 1 tbsp sesame oil
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp tamari or gluten-free soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 2 tbsp sesame seeds
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the quinoa and toast it lightly for 2-3 minutes, stirring occasionally.
2. Add the vegetable broth and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. While the quinoa cooks, heat a separate pan over medium heat. Add the garlic, ginger, and vegetables. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
4. In a small bowl, mix together tamari, rice vinegar, and honey to create the stir-fry sauce.
5. Once the quinoa is cooked, add the sautéed vegetables and stir-fry sauce to the pot. Toss everything together until well combined.
6. Sprinkle sesame seeds on top and garnish with green onions.

This One-Pot Gluten-Free Vegetable and Quinoa Stir-Fry is a deliciously healthy meal that provides all the essential nutrients in one bowl. The quinoa adds protein, while the variety of vegetables ensures every bite is bursting with flavor. The stir-fry sauce adds just the right amount of tang and sweetness to elevate the dish. Perfect for a light yet satisfying Friday dinner, it’s both refreshing and filling, making it an ideal choice for anyone looking to eat well without sacrificing taste.

One-Pot Gluten-Free Sweet Potato and Black Bean Chili

This One-Pot Gluten-Free Sweet Potato and Black Bean Chili is a wholesome, hearty dish that’s perfect for a cozy Friday night. Packed with nutrient-rich sweet potatoes, protein-packed black beans, and a blend of aromatic spices, this chili is comforting and satisfying. It’s vegan and gluten-free, making it an ideal choice for everyone at the table. Plus, it’s made in just one pot for easy cleanup!

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)
• Avocado slices (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 3-4 minutes, until softened.
2. Add the diced sweet potatoes and cook for another 5 minutes, stirring occasionally.
3. Stir in the black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Bring to a boil.
4. Reduce heat to low and cover. Simmer for 20-25 minutes, or until the sweet potatoes are tender and the flavors have melded together.
5. Stir in the lime juice and adjust seasoning as needed.
6. Serve the chili in bowls, garnished with fresh cilantro and avocado slices.

This One-Pot Gluten-Free Sweet Potato and Black Bean Chili is a satisfying, nutrient-dense meal that’s perfect for chilly Friday nights. The sweet potatoes provide a natural sweetness that balances out the spices, while the black beans give the dish a hearty texture. It’s not only comforting but also packed with fiber, making it a filling option. The easy prep and cleanup make this chili a go-to recipe for a stress-free, delicious meal.

One-Pot Gluten-Free Shrimp and Grits

One-Pot Gluten-Free Shrimp and Grits is a Southern classic made with a gluten-free twist. This recipe features perfectly seasoned shrimp, creamy grits, and a rich, flavorful sauce. Everything is cooked in one pot for easy cleanup, making it a fantastic choice for a quick and comforting Friday night dinner. The combination of creamy grits and succulent shrimp creates a satisfying meal that’s sure to impress.

Ingredients:

• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 cup gluten-free chicken broth
• 1 cup milk
• 1 cup gluten-free grits
• 1 tbsp butter
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the shrimp and season with salt, pepper, paprika, and thyme. Cook for 2-3 minutes per side until the shrimp are pink and cooked through. Remove the shrimp and set them aside.
2. In the same pot, add the garlic and onion, and sauté for 3 minutes, until softened.
3. Pour in the chicken broth and milk, scraping up any browned bits from the bottom of the pot. Bring to a boil.
4. Stir in the grits, reduce the heat to low, and cover. Cook for about 10 minutes, stirring occasionally, until the grits are creamy and tender.
5. Stir in the butter, then return the shrimp to the pot. Cook for another 2-3 minutes until the shrimp are heated through.
6. Stir in the lemon juice and adjust seasoning as needed.
7. Garnish with fresh parsley before serving.

This One-Pot Gluten-Free Shrimp and Grits dish brings together creamy, rich grits with tender shrimp in a savory, flavorful sauce. It’s a comforting, Southern-inspired meal that’s perfect for a Friday night treat. The beauty of this dish lies in its simplicity and ease of preparation. With just one pot, you can enjoy a flavorful and indulgent meal without the hassle of extensive cleanup.

One-Pot Gluten-Free Sausage and Vegetable Stew

This One-Pot Gluten-Free Sausage and Vegetable Stew is a hearty, savory dish that’s perfect for chilly Fridays. Loaded with flavorful sausage, a mix of hearty vegetables, and savory broth, this stew is both filling and comforting. It’s a great choice for those who want a low-effort yet satisfying meal. Made in just one pot, this stew is both easy to make and easy to clean up after.

Ingredients:

• 1 tbsp olive oil
• 1 lb gluten-free sausage (Italian or your choice), sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 zucchini, sliced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage slices and cook until browned, about 5 minutes. Remove the sausage and set it aside.
2. In the same pot, add the onion and garlic and sauté for about 3-4 minutes, until softened.
3. Add the carrots, celery, and zucchini to the pot, and cook for another 5 minutes.
4. Stir in the diced tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
5. Reduce the heat to low and cover. Simmer for 20 minutes, allowing the vegetables to soften and the flavors to meld together.
6. Add the cooked sausage back into the pot along with the chopped kale or spinach. Simmer for another 5 minutes until the greens are wilted.
7. Garnish with fresh parsley before serving.

This One-Pot Gluten-Free Sausage and Vegetable Stew is a perfect combination of savory sausage, fresh vegetables, and a rich broth. It’s a great choice for a filling and comforting meal that’s simple to prepare and easy to clean up after. The variety of vegetables ensures that each bite is packed with nutrients, while the sausage adds a hearty, satisfying element. Perfect for a Friday night dinner, this stew is sure to become a favorite in your gluten-free meal rotation.

One-Pot Gluten-Free Chicken Alfredo Pasta

This One-Pot Gluten-Free Chicken Alfredo Pasta combines tender chicken, creamy Alfredo sauce, and gluten-free pasta all cooked together in one pot for ultimate convenience and flavor. The rich, velvety sauce perfectly coats the chicken and pasta, making for a satisfying and indulgent meal. With just one pot to clean, this is the perfect easy meal for a busy Friday night when you want something creamy and comforting.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, diced
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 cup gluten-free pasta (penne or fusilli)
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the diced chicken breasts with salt and pepper, then add them to the pot. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove the chicken and set it aside.
2. In the same pot, add the garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the pasta, chicken broth, and heavy cream. Bring to a boil, then reduce the heat and cover. Simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
4. Stir in the Parmesan cheese and Italian seasoning. Return the chicken to the pot and cook for an additional 2-3 minutes, stirring to combine until the cheese is melted and the sauce is creamy.
5. Garnish with fresh parsley before serving.

This One-Pot Gluten-Free Chicken Alfredo Pasta is a deliciously creamy, comforting meal that comes together in just one pot. The gluten-free pasta absorbs all the creamy goodness of the Alfredo sauce, and the chicken adds a satisfying protein element. It’s a rich, flavorful dish that feels indulgent yet is surprisingly easy to make, making it a perfect choice for a cozy Friday night.

One-Pot Gluten-Free Beef and Vegetable Stir-Fry

This One-Pot Gluten-Free Beef and Vegetable Stir-Fry is a quick and healthy meal filled with tender beef strips, colorful vegetables, and a savory stir-fry sauce. It’s made in just one pot, making it ideal for a quick cleanup while still being packed with nutrients and flavor. With the combination of lean beef and crunchy veggies, this stir-fry is a light but filling option for your Friday dinner.

Ingredients:

• 1 tbsp olive oil
• 1 lb beef sirloin or flank steak, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp gluten-free soy sauce or tamari
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (if using cornstarch)
• Sesame seeds (for garnish)
• Green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot or skillet over medium-high heat. Add the beef and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the pot and set aside.
2. In the same pot, add the red bell pepper, broccoli, and carrot. Stir-fry for about 3-4 minutes until the vegetables begin to soften.
3. Add the garlic and ginger to the pot and cook for another minute, until fragrant.
4. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and cornstarch (if using). Pour the sauce into the pot with the vegetables and stir to coat.
5. Add the beef back into the pot and stir until everything is well combined and heated through. If using cornstarch, simmer for a couple of minutes to thicken the sauce.
6. Garnish with sesame seeds and chopped green onions before serving.

This One-Pot Gluten-Free Beef and Vegetable Stir-Fry is a perfect balance of savory and sweet flavors, with the tender beef and crunchy vegetables coming together in a delightful stir-fry. The one-pot method makes it easy to prepare and clean up afterward, while the homemade sauce brings an extra depth of flavor to the dish. It’s a quick, healthy, and delicious dinner option that will make your Friday night feel special.

One-Pot Gluten-Free Butternut Squash Risotto

This One-Pot Gluten-Free Butternut Squash Risotto is a comforting and creamy dish that’s packed with the natural sweetness of roasted butternut squash and the richness of Parmesan cheese. The risotto is made with gluten-free Arborio rice, cooked to creamy perfection in one pot. The flavors come together beautifully, making this an ideal dish for a cozy Friday dinner.

Ingredients:

• 1 tbsp olive oil
• 2 cups butternut squash, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup gluten-free Arborio rice
• 4 cups vegetable broth
• 1 cup white wine (optional)
• ½ cup Parmesan cheese, grated
• 1 tbsp fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with a little olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and lightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for about 3-4 minutes, until softened.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to toast lightly.
4. Add the white wine (if using) and cook for 2-3 minutes, stirring until the liquid is mostly absorbed.
5. Gradually add the vegetable broth, one ladle at a time, stirring constantly, and letting the liquid absorb before adding more. Continue this process for about 20 minutes until the rice is creamy and tender.
6. Stir in the roasted butternut squash, Parmesan cheese, and fresh sage. Season with salt and pepper to taste.
7. Serve warm, garnished with extra sage or Parmesan if desired.

This One-Pot Gluten-Free Butternut Squash Risotto is a delightful and rich dish that brings together the earthy sweetness of roasted squash with the creamy texture of risotto. The flavors are elevated by fresh sage and Parmesan cheese, making this a satisfying and comforting meal perfect for a Friday night. It’s an easy, one-pot recipe that’s full of flavor and will leave you craving more.

One-Pot Gluten-Free Shrimp and Grits

This One-Pot Gluten-Free Shrimp and Grits brings the best of Southern cuisine to your dinner table with the perfect balance of savory shrimp and creamy, flavorful grits. Cooked together in one pot, the dish offers a rich, hearty meal with just the right amount of spice and comfort. The shrimp is perfectly seasoned, while the grits are luxuriously creamy and smooth. This gluten-free version ensures everyone can enjoy this classic Southern dish, making it an excellent choice for a Friday night dinner.

Ingredients:

• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup gluten-free grits
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the shrimp, season with smoked paprika, cayenne pepper, salt, and pepper, and cook for 2-3 minutes on each side, until the shrimp are pink and cooked through. Remove the shrimp and set aside.
2. In the same pot, add the onion and garlic and cook for 2-3 minutes, until softened.
3. Stir in the gluten-free grits and cook for 1-2 minutes, allowing them to lightly toast.
4. Slowly pour in the chicken broth, stirring constantly to combine. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, stirring occasionally, until the grits are tender and creamy.
5. Stir in the heavy cream and shredded cheddar cheese. Adjust seasoning with salt and pepper to taste.
6. Return the cooked shrimp to the pot and stir gently to combine.
7. Garnish with fresh parsley before serving.

One-Pot Gluten-Free Shrimp and Grits is a creamy, indulgent dish that brings together the rich flavors of shrimp and grits without the hassle of multiple pots. The creamy grits complement the spicy, perfectly cooked shrimp, creating a balanced and comforting meal. It’s an easy-to-make, flavorful option that’s perfect for a Friday night when you want something hearty and satisfying without the mess.

One-Pot Gluten-Free Chili

This One-Pot Gluten-Free Chili is a hearty, flavorful dish that’s perfect for a cozy Friday night. Packed with ground beef, kidney beans, tomatoes, and a blend of spices, this chili is rich and satisfying. The one-pot method makes it easy to prepare, while the long simmering time allows all the flavors to meld together into a comforting, spicy bowl of goodness. This gluten-free chili can be topped with cheese, sour cream, or green onions, making it customizable to your taste.

Ingredients:

• 1 lb ground beef (or turkey for a lighter option)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef or vegetable broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Remove excess fat if necessary.
2. Add the onion and garlic to the pot, cooking for 3-4 minutes until softened.
3. Stir in the diced tomatoes, kidney beans, black beans, tomato paste, beef broth, chili powder, cumin, smoked paprika, and cayenne pepper. Season with salt and pepper to taste.
4. Bring the chili to a boil, then reduce the heat and simmer for 30-40 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together.
5. Serve with desired toppings like shredded cheese, sour cream, or chopped green onions.

This One-Pot Gluten-Free Chili is the perfect comfort food for a chilly Friday evening. The savory ground beef, hearty beans, and warm spices come together in one pot for a satisfying meal that’s easy to prepare. It’s a versatile dish that can be customized with your favorite toppings, and the best part is the minimal cleanup. This chili will quickly become a family favorite for a warm and filling dinner.

One-Pot Gluten-Free Quinoa and Black Bean Stir-Fry

This One-Pot Gluten-Free Quinoa and Black Bean Stir-Fry is a nutritious and delicious vegetarian dish that’s quick and easy to prepare. The combination of quinoa, black beans, and colorful vegetables makes for a protein-packed meal that’s full of flavor and texture. With a savory stir-fry sauce that ties everything together, this dish is perfect for a light yet satisfying Friday dinner. Plus, it’s made in one pot, ensuring minimal effort and cleanup.

Ingredients:

• 1 tbsp olive oil
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the quinoa and cook for 1-2 minutes, allowing it to lightly toast.
2. Add the black beans, red bell pepper, zucchini, onion, and garlic to the pot. Stir to combine and cook for about 5 minutes, until the vegetables are softened.
3. Stir in the soy sauce, lime juice, cumin, and chili powder. Season with salt and pepper to taste.
4. Add 2 cups of water to the pot, bring it to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed.
5. Garnish with fresh cilantro before serving.

This One-Pot Gluten-Free Quinoa and Black Bean Stir-Fry is a healthy and flavorful meal that’s perfect for a Friday night. The quinoa provides a hearty base, while the black beans and vegetables add a variety of textures and flavors. The stir-fry sauce ties everything together, making it a well-rounded, satisfying meal that’s also quick and easy to clean up after. This dish is a great option for anyone looking for a light yet filling gluten-free dinner.

One-Pot Gluten-Free Chicken Alfredo

This One-Pot Gluten-Free Chicken Alfredo is a rich, creamy dish that’s both comforting and easy to prepare. With tender chicken, gluten-free pasta, and a creamy Alfredo sauce, this dish is a crowd-pleaser for a Friday night. The beauty of this recipe is that everything is cooked in one pot, which means minimal cleanup while still delivering maximum flavor. The indulgent, cheesy sauce envelops the pasta, and the chicken adds a satisfying protein element. It’s a simple, indulgent dish for anyone craving comfort food.

Ingredients:

• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup gluten-free pasta (penne or fusilli works well)
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides, about 5-6 minutes. Remove the chicken and set it aside.
2. In the same pot, add the minced garlic and cook for 1 minute, until fragrant.
3. Add the chicken broth and bring to a simmer. Stir in the gluten-free pasta and cook according to package instructions, about 8-10 minutes, until the pasta is tender and the broth has mostly absorbed.
4. Once the pasta is cooked, stir in the heavy cream, Parmesan cheese, Italian seasoning, and salt and pepper. Continue to cook for another 2-3 minutes, until the sauce thickens.
5. Return the chicken to the pot and stir to combine. Simmer for an additional 2-3 minutes, allowing the flavors to meld.
6. Garnish with fresh parsley before serving.

One-Pot Gluten-Free Chicken Alfredo is a decadent and satisfying meal that’s perfect for a relaxing Friday night dinner. The creamy Alfredo sauce is perfectly complemented by tender chicken and gluten-free pasta, all cooked together in one pot for easy cleanup. This recipe is quick to make and delivers all the flavors of a restaurant-style dish without any fuss. It’s a comforting, indulgent choice for any night of the week, especially when you want something rich and creamy.

One-Pot Gluten-Free Sweet Potato and Chickpea Curry

This One-Pot Gluten-Free Sweet Potato and Chickpea Curry is a warm, comforting dish packed with flavor and nutrition. The sweet potatoes add a natural sweetness, while the chickpeas provide protein and fiber. The aromatic spices – turmeric, cumin, and garam masala – combine with coconut milk to create a creamy, vibrant curry that’s perfect for a cozy Friday night meal. This dish is entirely vegan, gluten-free, and can easily be made in one pot, making it a convenient and healthy option.

Ingredients:

• 1 tbsp coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
2. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
3. Stir in the turmeric, cumin, and garam masala, cooking for 1-2 minutes to toast the spices.
4. Add the diced sweet potatoes, chickpeas, coconut milk, and vegetable broth to the pot. Stir to combine and bring to a simmer.
5. Cover and cook for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This One-Pot Gluten-Free Sweet Potato and Chickpea Curry is a flavorful, comforting dish that combines the sweetness of the potatoes with the creaminess of coconut milk and the warmth of aromatic spices. It’s a quick and easy one-pot meal that can be enjoyed by everyone, including those following a vegan or gluten-free diet. The fragrant curry sauce brings everything together in a deliciously satisfying way, making it a perfect choice for a flavorful Friday dinner.

One-Pot Gluten-Free Vegetable Paella

This One-Pot Gluten-Free Vegetable Paella is a vibrant, satisfying dish that celebrates fresh vegetables and savory flavors. With a base of rice, saffron, and a variety of colorful vegetables, this paella is both visually stunning and packed with flavor. The one-pot method ensures that the rice absorbs all the delicious spices, making every bite rich and satisfying. It’s a great option for a light yet filling Friday night meal, and it can be easily customized with your favorite vegetables.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 cup Arborio rice (or other short-grain rice)
• 2 ½ cups vegetable broth
• 1 tsp saffron threads
• 1 tsp smoked paprika
• 1 can (15 oz) diced tomatoes
• 1 cup frozen peas
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
2. Add the red and yellow bell peppers, zucchini, and cook for another 5 minutes until the vegetables start to soften.
3. Stir in the rice, saffron, smoked paprika, diced tomatoes, and vegetable broth. Bring to a simmer and cook, uncovered, for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
4. Stir in the frozen peas and cook for an additional 3-4 minutes until heated through.
5. Season with salt and pepper to taste, and serve with lemon wedges on the side.

One-Pot Gluten-Free Vegetable Paella is a colorful and flavorful dish that’s perfect for a light, satisfying Friday night meal. The combination of saffron, smoked paprika, and fresh vegetables makes this paella incredibly aromatic and delicious. It’s a great way to enjoy a gluten-free and vegetarian meal that doesn’t sacrifice flavor or heartiness. Whether you’re serving it as a main dish or as a side, this paella is sure to impress with its vibrant colors and bold flavors.

Note: More recipes are coming soon!