35+ Delicious Gluten-Free Bean Recipes for Every Meal

Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.

Beans are a versatile and nutritious ingredient that can be incorporated into a variety of dishes, and the best part is, they’re naturally gluten-free!

Whether you’re looking for hearty soups, filling salads, savory dips, or even bean-based desserts, the options are endless.

If you’re following a gluten-free lifestyle or simply looking for more plant-based meals, this collection of 35+ gluten-free bean recipes will help you make the most out of your pantry staples.

Packed with protein, fiber, and essential vitamins, these recipes are not only healthy but also satisfying. Ready to explore a world of gluten-free bean goodness?

Let’s dive into these delicious options that will keep your taste buds delighted and your meals stress-free!

35+ Delicious Gluten-Free Bean Recipes for Every Meal

Gluten-free eating doesn’t have to be a challenge, especially when you have a pantry full of healthy and versatile ingredients like beans.

With these 35+ gluten-free bean recipes, you’ll have endless meal options to satisfy cravings and keep your diet exciting.

From comforting stews to vibrant salads and creative snacks, beans offer a wealth of possibilities.

Embrace the convenience, taste, and nutrition of beans, and try out these recipes for a satisfying, gluten-free culinary experience.

Whether you’re cooking for yourself, your family, or friends, these dishes will always be a hit.

Enjoy exploring the world of gluten-free bean recipes, and let every meal be a tasty adventure!

Spicy Black Bean Tacos

These gluten-free spicy black bean tacos are a delicious and satisfying meal for any time of the day. With hearty black beans cooked in a flavorful mix of spices and served in soft corn tortillas, they offer a perfect balance of heat and comfort. Topped with fresh avocado, salsa, and a squeeze of lime, they make for a light yet filling option.

Ingredients:

2 cups cooked black beans (or 1 can, drained and rinsed)
1 tablespoon olive oil

1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder

1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste
1/2 cup vegetable broth
8 small corn tortillas

1 avocado, sliced
Fresh salsa, for serving
Lime wedges, for serving

Fresh cilantro, chopped (optional)

Instructions:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3 minutes until softened.

Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Let the spices toast for about 1 minute to release their flavors.
Add the black beans and vegetable broth, simmering for 5-7 minutes until the beans are heated through and the flavors meld together.
Warm the corn tortillas in a dry pan or microwave for about 20 seconds.

To assemble the tacos, spoon the black bean mixture onto the tortillas. Top with avocado slices, salsa, lime juice, and cilantro.
Serve immediately, enjoying with extra lime wedges on the side.

These spicy black bean tacos offer a bold and zesty flavor profile that will satisfy both your taste buds and your hunger. The combination of beans, spices, and fresh toppings creates a delightful contrast of textures and flavors that work together beautifully. Perfect for a quick, gluten-free lunch or dinner, these tacos are as simple as they are delicious.

Lemon Garlic Chickpea Salad

This lemon garlic chickpea salad is a light yet filling gluten-free dish that’s perfect for any occasion. Packed with protein-rich chickpeas, fresh vegetables, and a zesty lemon-garlic dressing, it’s a nutritious and refreshing option for lunch or dinner. The flavors are bright and vibrant, making it an ideal side dish or even a standalone meal.

Ingredients:

2 cups cooked chickpeas (or 1 can, drained and rinsed)

1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, thinly sliced

1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice

1 garlic clove, minced
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions:

In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper until the dressing emulsifies.

Pour the dressing over the salad and toss to coat evenly. Let the salad sit for at least 15 minutes to allow the flavors to meld together.
Serve chilled or at room temperature.

This lemon garlic chickpea salad is a perfect gluten-free meal that balances fresh, crisp vegetables with the richness of the chickpeas and a tangy, savory dressing. Whether you’re looking for a nutritious lunch or a side dish to complement a larger meal, this salad provides an easy, flavorful, and healthy option that comes together in no time.

Sweet Potato and Black Bean Chili

This gluten-free sweet potato and black bean chili is hearty, comforting, and packed with flavor. The sweetness of the roasted sweet potatoes balances the rich, savory black beans and the depth of the spices, making for a deliciously satisfying bowl of chili. It’s also a fantastic dish for meal prepping, as the flavors only improve after a day or two.

Ingredients:

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced

1 bell pepper, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes

2 cups vegetable broth
1 teaspoon cumin
1 teaspoon smoked paprika

1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, for garnish

Sour cream or avocado (optional, for topping)

Instructions:

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil and spread them out on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.

While the sweet potatoes are roasting, heat a large pot over medium heat and add a little olive oil. Sauté the onion, garlic, and bell pepper for about 5 minutes until softened.
Stir in the cumin, smoked paprika, chili powder, salt, and pepper, and cook for another minute.
Add the black beans, diced tomatoes (with their juices), and vegetable broth to the pot. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld together.

Once the sweet potatoes are done roasting, add them to the pot and stir to combine.
Let the chili simmer for another 10-15 minutes to allow all the ingredients to blend.
Serve the chili hot, garnished with fresh cilantro and optional toppings like sour cream or avocado.

This sweet potato and black bean chili is the ultimate comfort food for chilly nights. The combination of tender sweet potatoes and savory black beans creates a satisfying texture, while the spices infuse the dish with rich flavors. Whether you’re serving it for a family dinner or taking it to a gathering, this hearty chili will surely impress anyone looking for a gluten-free, flavorful meal.

Quinoa and Black Bean Stuffed Peppers

These quinoa and black bean stuffed peppers are a healthy and filling gluten-free option packed with protein, fiber, and bold flavors. The combination of quinoa, black beans, corn, and spices fills the bell peppers beautifully, creating a colorful and nutritious meal that’s perfect for lunch or dinner. Topped with cheese (optional for a dairy-free version) and fresh herbs, these peppers are a delightful treat.

Ingredients:

4 large bell peppers, tops cut off and seeds removed
1 cup quinoa, cooked
1 can (15 oz) black beans, drained and rinsed

1/2 cup corn kernels (fresh or frozen)
1 teaspoon cumin
1/2 teaspoon chili powder

1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded cheese (optional)

Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Instructions:

Preheat your oven to 375°F (190°C). Place the bell peppers upright in a baking dish.
In a large bowl, mix the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper.
Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling.

If using cheese, sprinkle it on top of the stuffed peppers.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is melted.
Garnish with fresh cilantro and serve with lime wedges on the side.

These quinoa and black bean stuffed peppers are a fantastic gluten-free meal that’s full of flavor, texture, and nutrients. The combination of quinoa and beans makes them a protein-packed dish, while the spices add depth and warmth. Perfect for a wholesome meal, these stuffed peppers are as satisfying as they are colorful.

Roasted Chickpea and Vegetable Buddha Bowl

This roasted chickpea and vegetable Buddha bowl is a nutritious and vibrant gluten-free dish that’s perfect for meal prepping or a wholesome dinner. With roasted chickpeas, a variety of fresh vegetables, and a creamy tahini dressing, it offers a balance of flavors and textures that are both filling and refreshing.

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika

1 teaspoon cumin
Salt and pepper to taste
1 cup cooked brown rice or quinoa

1 cucumber, sliced
1 cup cherry tomatoes, halved
1/4 cup shredded carrots

1/4 cup red cabbage, shredded
1/4 cup fresh parsley, chopped
2 tablespoons tahini

1 tablespoon lemon juice
1 teaspoon maple syrup
Water, as needed to thin dressing

Instructions:

Preheat your oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, shaking the pan halfway through, until crispy.
While the chickpeas are roasting, prepare the Buddha bowl. Arrange the cooked rice or quinoa in a large bowl. Add the cucumber, cherry tomatoes, shredded carrots, red cabbage, and fresh parsley on top.

In a small bowl, whisk together the tahini, lemon juice, maple syrup, and a little water to thin the dressing to your desired consistency.
Once the chickpeas are roasted, add them to the bowl and drizzle with the tahini dressing.
Serve immediately, or store the components separately in airtight containers for meal prepping.

This roasted chickpea and vegetable Buddha bowl is a healthy, gluten-free option that’s packed with protein, fiber, and fresh flavors. The roasted chickpeas add a crunchy, savory element that complements the fresh vegetables and creamy dressing. This dish is not only great for meal prepping but also makes a colorful and satisfying meal any day of the week.

Zucchini Noodles with Pesto and Chickpeas

For a lighter, gluten-free take on pasta, these zucchini noodles with pesto and chickpeas are a flavorful, satisfying alternative. The fresh zucchini noodles are tossed in a fragrant basil pesto and topped with crispy chickpeas for added texture and protein. It’s a simple and delicious dish that comes together quickly.

Ingredients:

4 medium zucchinis, spiralized into noodles
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil

Salt and pepper to taste
1/4 cup pine nuts (optional)
1 cup fresh basil leaves

1/4 cup olive oil (for pesto)
2 tablespoons lemon juice
1 garlic clove

2 tablespoons nutritional yeast (optional)
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Toss the chickpeas with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, until crispy.
While the chickpeas roast, make the pesto. In a food processor, combine the fresh basil, olive oil, lemon juice, garlic, nutritional yeast, salt, and pepper. Blend until smooth, adding a little more olive oil if needed to reach your desired consistency.
In a large pan, sauté the zucchini noodles over medium heat for about 3-5 minutes, until just tender. Be careful not to overcook them, as zucchini can release water.

Toss the zucchini noodles with the pesto until fully coated.
Serve the zucchini noodles topped with the crispy chickpeas and optional pine nuts.

These zucchini noodles with pesto and chickpeas are an ideal gluten-free meal that’s both light and filling. The zucchini noodles provide a refreshing, low-carb base, while the pesto adds a vibrant, herbaceous flavor. The crispy chickpeas offer a satisfying crunch and boost of protein, making this dish a deliciously healthy alternative to traditional pasta.

Cauliflower and Chickpea Curry

This gluten-free cauliflower and chickpea curry is a rich, flavorful dish that’s perfect for cozy evenings. The cauliflower and chickpeas soak up the aromatic spices and coconut milk, creating a creamy and hearty curry that pairs wonderfully with rice or gluten-free naan bread. It’s a warming meal with just the right amount of spice.

Ingredients:

1 medium cauliflower, cut into florets

1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 onion, chopped

2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 can (14 oz) coconut milk
1 cup vegetable broth
Salt and pepper to taste
Fresh cilantro, for garnish
Cooked rice, for serving

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing for about 5 minutes until softened.
Stir in the curry powder, turmeric, and cumin, cooking for another minute until fragrant.
Add the cauliflower florets, chickpeas, coconut milk, vegetable broth, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, until the cauliflower is tender and the curry has thickened.
Serve the curry hot, garnished with fresh cilantro and alongside cooked rice or gluten-free naan.

This cauliflower and chickpea curry is a comforting and filling gluten-free meal that’s packed with flavor and spice. The cauliflower adds a tender, meaty texture while the chickpeas bring protein and heartiness. The creamy coconut milk ties it all together, making this curry a satisfying dish for any occasion.

Sweet Potato and Kale Frittata

This sweet potato and kale frittata is a gluten-free dish that’s perfect for breakfast, brunch, or a light dinner. The sweet potatoes add natural sweetness and depth, while the kale provides a vibrant, leafy green contrast. The eggs tie everything together, creating a fluffy and satisfying frittata that’s as nutritious as it is tasty.

Ingredients:

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1/2 cup onion, diced
2 cups kale, chopped
6 large eggs
1/4 cup milk (or dairy-free alternative)
Salt and pepper to taste
1/4 cup shredded cheese (optional)
Fresh herbs for garnish

Instructions:

Preheat your oven to 375°F (190°C). Heat the olive oil in a large, oven-safe skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until tender.
Add the onion and cook for another 5 minutes until softened. Stir in the kale and cook for 2-3 minutes, until wilted.
In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the cooked vegetables in the skillet.
If using cheese, sprinkle it on top of the frittata.
Transfer the skillet to the oven and bake for 20-25 minutes, until the eggs are set and the top is slightly golden.
Serve warm, garnished with fresh herbs.

This sweet potato and kale frittata is a perfect gluten-free meal that combines wholesome ingredients with a rich, savory flavor. It’s a great way to enjoy the earthy sweetness of sweet potatoes while getting a healthy dose of greens. Ideal for any time of day, this frittata is sure to become a staple in your gluten-free recipe rotation.

Black Bean and Corn Salad

This black bean and corn salad is a simple, refreshing, and gluten-free dish that’s perfect for potlucks, picnics, or as a side to any meal. Packed with protein-rich black beans, crunchy corn, and fresh vegetables, it’s tossed in a tangy lime vinaigrette for a vibrant burst of flavor. It’s not only gluten-free but also full of nutrients and color.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1/2 red onion, finely chopped
1 bell pepper, diced
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon cumin
Salt and pepper to taste

Instructions:

In a large bowl, combine the black beans, corn, red onion, bell pepper, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
Pour the dressing over the salad and toss to coat everything evenly.
Let the salad sit for about 10-15 minutes to allow the flavors to marinate before serving.
Serve chilled or at room temperature.

This black bean and corn salad is the perfect combination of savory, sweet, and tangy flavors. It’s not only gluten-free but also packed with fiber and protein, making it a healthy and satisfying option for any meal. The zesty lime dressing adds a refreshing finish to this colorful dish, making it a crowd-pleaser every time.

Gluten-Free Chickpea Pancakes

These gluten-free chickpea pancakes are a protein-packed alternative to traditional pancakes. Made with chickpea flour, they have a nutty flavor and a fluffy texture that pairs perfectly with savory toppings like sautéed vegetables or a dollop of yogurt. They’re a fantastic option for breakfast, brunch, or even a light dinner.

Ingredients:

1 cup chickpea flour
1/2 teaspoon baking powder
1/4 teaspoon turmeric
1/4 teaspoon cumin
Salt and pepper to taste
3/4 cup water
2 tablespoons olive oil (for cooking)
Toppings: sautéed spinach, tomatoes, or yogurt (optional)

Instructions:

In a medium bowl, whisk together the chickpea flour, baking powder, turmeric, cumin, salt, and pepper.
Gradually add water, whisking until a smooth batter forms.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Pour small amounts of the batter onto the skillet, forming pancakes. Cook for 2-3 minutes on each side until golden brown and cooked through.
Serve with your favorite savory toppings like sautéed spinach, diced tomatoes, or a dollop of yogurt.

These gluten-free chickpea pancakes are a healthy and filling alternative to traditional pancakes. They offer a savory twist on the classic breakfast dish and are loaded with plant-based protein. Whether you’re looking for a gluten-free breakfast or a savory snack, these pancakes are sure to impress.

Cauliflower Fried Rice

This gluten-free cauliflower fried rice is a fantastic low-carb alternative to traditional fried rice. Using cauliflower rice as the base, it’s light and fluffy while still offering all the flavors of a classic fried rice dish. With a medley of vegetables, scrambled eggs, and a savory soy sauce substitute, it’s a quick and healthy meal that’s perfect for lunch or dinner.

Ingredients:

1 medium cauliflower, grated into rice-sized pieces
1 tablespoon sesame oil
1/2 onion, chopped
1 carrot, diced
1/2 cup frozen peas
2 eggs, scrambled
3 tablespoons gluten-free soy sauce or tamari
2 cloves garlic, minced
Green onions, for garnish

Instructions:

Heat the sesame oil in a large skillet or wok over medium heat. Add the chopped onion, carrot, and peas, and sauté for 3-4 minutes until softened.
Add the cauliflower rice to the skillet and cook for another 5 minutes, stirring occasionally, until tender.
Push the vegetables to one side of the pan and scramble the eggs on the other side. Once cooked, stir everything together.
Stir in the garlic and gluten-free soy sauce, mixing well to combine.
Garnish with green onions and serve immediately.

This cauliflower fried rice is a healthy, gluten-free alternative to the classic dish. It’s light, yet still satisfying, and packed with vegetables. The addition of scrambled eggs and a gluten-free soy sauce gives it all the savory flavor you crave, making it a great option for a nutritious meal or a side dish.

Baked Falafel with Tahini Sauce

These baked falafel are a healthier, gluten-free twist on the traditional fried version. Made with chickpeas, fresh herbs, and spices, they’re crunchy on the outside and soft on the inside. Paired with a creamy tahini sauce, this dish makes for a satisfying and flavorful meal that’s perfect for lunch, dinner, or as an appetizer.

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
1 small onion, chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
1/4 cup gluten-free breadcrumbs
Salt and pepper to taste
2 tablespoons olive oil (for brushing)

For the tahini sauce:

1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1-2 tablespoons water
Salt to taste

Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, lemon juice, breadcrumbs, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky.
Shape the mixture into small balls or patties and place them on the prepared baking sheet.
Brush the falafel with olive oil and bake for 20-25 minutes, flipping halfway through, until golden brown and crisp.
While the falafel bakes, whisk together the tahini sauce ingredients in a small bowl, adding water until the sauce reaches your desired consistency.
Serve the falafel warm with the tahini sauce for dipping.

These baked falafel are a healthy, gluten-free alternative to the traditional fried version. They’re packed with flavor and are complemented perfectly by the creamy tahini sauce. Great for a light lunch or dinner, they are full of protein and healthy fats, making them both delicious and nutritious.

Roasted Butternut Squash and Lentil Salad

This roasted butternut squash and lentil salad is a hearty and flavorful gluten-free dish that’s perfect for fall or winter. The sweetness of the roasted squash pairs beautifully with the earthy lentils, and the addition of tangy dressing and fresh herbs elevates the dish. It’s a warm and comforting salad that works well as a main course or a side.

Ingredients:

1 small butternut squash, peeled and diced
1 tablespoon olive oil
Salt and pepper to taste
1 cup cooked lentils
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1 tablespoon apple cider vinegar
1 tablespoon olive oil (for dressing)
1 teaspoon Dijon mustard
1 teaspoon maple syrup

Instructions:

Preheat your oven to 400°F (200°C). Toss the diced butternut squash in olive oil, salt, and pepper. Spread it in a single layer on a baking sheet.
Roast the squash for 25-30 minutes, flipping halfway through, until golden and tender.
In a large bowl, combine the cooked lentils, roasted squash, red onion, and parsley.
In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Serve warm or at room temperature.

This roasted butternut squash and lentil salad is a comforting, nutrient-packed gluten-free dish. The roasted squash adds sweetness and depth, while the lentils provide protein and fiber. The tangy dressing brings everything together, making it a flavorful and filling salad that’s perfect for colder months.

Sweet Potato and Black Bean Enchiladas

These sweet potato and black bean enchiladas are a delicious gluten-free dinner option that’s full of flavor and texture. The combination of roasted sweet potatoes, black beans, and enchilada sauce makes for a satisfying meal, while the tortillas hold it all together. Top with cheese (optional for a dairy-free version) and fresh cilantro for an irresistible meal.

Ingredients:

4 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 can (15 oz) black beans, drained and rinsed
1 cup enchilada sauce
8 gluten-free corn tortillas
1 cup shredded cheese (optional)
Fresh cilantro, for garnish

Instructions:

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
Warm the corn tortillas in a dry pan or microwave for 20 seconds.
In a large bowl, combine the roasted sweet potatoes and black beans. Mix gently.
Spread a little enchilada sauce on the bottom of a baking dish. Roll the sweet potato and black bean mixture into the tortillas and place them seam-side down in the dish.
Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with cheese if desired.
Bake for 15-20 minutes, until the enchiladas are heated through and the cheese (if using) is melted.
Garnish with fresh cilantro and serve immediately.

These sweet potato and black bean enchiladas are a gluten-free comfort food that’s full of flavor and texture. The roasted sweet potatoes add a rich sweetness, while the black beans provide protein and heartiness. This dish is perfect for a cozy dinner with family or friends.

Spaghetti Squash with Tomato Basil Sauce

This spaghetti squash with tomato basil sauce is a delightful gluten-free dish that’s light yet satisfying. The roasted spaghetti squash acts as a perfect base, with strands of squash mimicking traditional pasta, while the tomato basil sauce adds a burst of fresh flavor. It’s a great low-carb alternative to pasta and an easy-to-make, healthy meal.

Ingredients:

1 medium spaghetti squash
2 tablespoons olive oil
Salt and pepper to taste
2 cups crushed tomatoes (or marinara sauce)
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 cup fresh basil, chopped
Parmesan cheese (optional)

Instructions:

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper.
Place the squash halves face down on a baking sheet and roast for 35-40 minutes until the squash is tender.
While the squash roasts, heat olive oil in a saucepan over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the crushed tomatoes, oregano, salt, and pepper, and simmer for 10-15 minutes, allowing the sauce to thicken.
Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
Serve the spaghetti squash topped with the tomato basil sauce and fresh basil. Optionally, sprinkle with Parmesan cheese.

This spaghetti squash with tomato basil sauce is a light and fresh gluten-free meal. The spaghetti squash provides a satisfying “noodle” base without the carbs, and the savory tomato basil sauce adds plenty of flavor. It’s a perfect dish for those looking for a healthy, low-carb, and gluten-free pasta alternative.

Vegan Lentil Tacos

These vegan lentil tacos are a flavorful and protein-packed gluten-free option for taco night. With hearty lentils cooked in a savory spice blend and served in gluten-free corn tortillas, they’re a delicious and healthy twist on the traditional taco. Top them off with your favorite toppings for a complete, satisfying meal.

Ingredients:

1 cup dry lentils
1 tablespoon olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
2 cups vegetable broth
Salt and pepper to taste
8 gluten-free corn tortillas
Toppings: diced tomatoes, avocado, cilantro, lime wedges, salsa (optional)

Instructions:

Rinse the lentils and cook them according to the package instructions, using vegetable broth for added flavor.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Add the cooked lentils and stir to coat in the spices.
Pour in the vegetable broth and let the lentils simmer for 5-7 minutes until most of the liquid is absorbed.
Warm the corn tortillas and fill each with the lentil mixture.
Top with your choice of toppings such as diced tomatoes, avocado, cilantro, lime wedges, and salsa.

These vegan lentil tacos are a delicious gluten-free meal that’s full of protein and flavor. The lentils absorb all the spices and provide a hearty base, while the fresh toppings add a burst of flavor and texture. These tacos are perfect for a quick weeknight meal or for serving at a gathering.

Grilled Portobello Mushroom Steaks

These grilled portobello mushroom steaks are a flavorful, gluten-free alternative to traditional steak. The mushrooms have a meaty texture and are packed with umami flavor. Marinated in a savory mixture of balsamic vinegar, garlic, and herbs, they’re perfect for grilling and make a great main dish for both vegetarians and non-vegetarians alike.

Ingredients:

4 large portobello mushrooms, stems removed
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Instructions:

Preheat the grill to medium-high heat.
In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, thyme, rosemary, salt, and pepper.
Brush the mushroom caps with the marinade and let them sit for 10-15 minutes to absorb the flavors.
Grill the mushrooms for 5-7 minutes per side, until they are tender and have grill marks.
Serve the grilled mushroom steaks as a main dish, or slice them for use in salads, sandwiches, or wraps.

These grilled portobello mushroom steaks are a delicious and satisfying gluten-free dish that’s full of flavor. The mushrooms take on a rich, savory taste from the marinade, and the grilling adds a smoky depth. They are a fantastic meatless alternative for any meal.

Avocado and Chickpea Salad Sandwiches

These avocado and chickpea salad sandwiches are a creamy, flavorful, and gluten-free take on the classic chickpea salad. The mashed avocado combines perfectly with chickpeas and a tangy dressing, creating a satisfying filling for gluten-free bread. It’s a great option for lunch, offering plenty of protein, healthy fats, and fresh flavor.

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
1 ripe avocado, mashed
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 tablespoons vegan mayo (or regular mayo)
Salt and pepper to taste
1/4 cup celery, finely chopped
1/4 cup red onion, finely chopped
4 slices gluten-free bread

Instructions:

In a large bowl, mash the chickpeas with a fork or potato masher until mostly mashed, leaving some chunks for texture.
Add the mashed avocado, lemon juice, Dijon mustard, mayo, celery, red onion, salt, and pepper. Mix until well combined.
Toast the gluten-free bread slices if desired, and then spread the chickpea and avocado mixture onto two slices of bread.
Serve as a sandwich, or enjoy open-faced with a side of fresh salad.

These avocado and chickpea salad sandwiches are a creamy and satisfying gluten-free lunch option. The mashed avocado adds richness while the chickpeas provide a hearty texture. It’s an easy-to-make, healthy sandwich that’s perfect for a quick meal.

Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is a warm and comforting gluten-free dish that’s perfect for chilly days. The sweet potatoes add a natural sweetness, while the black beans offer protein and fiber. The combination of spices and vegetables creates a rich and flavorful chili that’s both filling and nutritious.

Ingredients:

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
2 cups vegetable broth
Salt and pepper to taste
Fresh cilantro, for garnish

Instructions:

In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
Stir in the chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant.
Add the sweet potatoes, black beans, diced tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce to a simmer.
Cover and cook for 25-30 minutes, until the sweet potatoes are tender and the chili has thickened.
Serve with fresh cilantro on top, and optionally, add a dollop of sour cream or a sprinkle of cheese.

This sweet potato and black bean chili is a gluten-free, hearty, and warming meal. The sweet potatoes provide natural sweetness, which pairs perfectly with the savory and spicy flavors of the chili. It’s a great meal for a cozy night in or to serve at a gathering.

Gluten-Free Banana Bread

This gluten-free banana bread is a delicious, moist treat that’s perfect for breakfast or a snack. Made with ripe bananas and gluten-free flour, it has a tender crumb and natural sweetness. It’s a simple recipe that’s easy to prepare, and it’s perfect for anyone following a gluten-free diet.

Ingredients:

2 ripe bananas, mashed
2 eggs
1/4 cup melted coconut oil
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large bowl, whisk together the mashed bananas, eggs, coconut oil, maple syrup, and vanilla extract.
In a separate bowl, mix the gluten-free flour, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the walnuts or chocolate chips if using.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool before slicing and serving.

This gluten-free banana bread is a simple, delicious treat that’s perfect for those following a gluten-free diet. The ripe bananas keep the bread moist and naturally sweet, and the addition of walnuts or chocolate chips makes it even more delightful. It’s a great snack or breakfast option for any time of day.

Note: More recipes are coming soon

35+ Delicious Gluten-Free Bean Recipes for Every Meal