29+ Delicious Gluten-Free, Dairy-Free Brunch Recipes for Every Occasion

Brunch is one of those meals that allows you to indulge in your favorite dishes while enjoying a laid-back, social atmosphere.

But if you’re following a gluten-free or dairy-free diet (or both!), finding satisfying options can sometimes be a challenge.

That’s why we’ve compiled a list of 29+ scrumptious gluten-free, dairy-free brunch recipes that everyone can enjoy — no matter your dietary restrictions.

From fluffy pancakes and savory frittatas to refreshing smoothies and flavorful bowls, these recipes are sure to impress your guests and satisfy your taste buds.

Whether you’re hosting a brunch gathering or simply preparing a delicious weekend meal, these dishes offer variety, taste, and convenience.

Let’s dive into some irresistible options that make it easy to enjoy a wholesome, allergen-friendly brunch!

29+ Delicious Gluten-Free, Dairy-Free Brunch Recipes for Every Occasion

These 29+ gluten-free and dairy-free brunch recipes are proof that dietary restrictions don’t have to limit your options when it comes to enjoying a satisfying and delicious brunch.

With so many choices ranging from sweet to savory, you can easily tailor your brunch spread to cater to everyone’s preferences, without compromising on flavor or nutrition.

Whether you’re new to gluten- and dairy-free eating or you’re a seasoned pro, these recipes are guaranteed to become new favorites.

So, gather your ingredients, invite some friends over, and get ready to enjoy a memorable brunch that everyone can feel good about!

Sweet Potato and Spinach Hash with Fried Eggs

This hearty and vibrant sweet potato and spinach hash is a perfect gluten-free, dairy-free brunch choice. The combination of crispy sweet potatoes, fresh spinach, and perfectly fried eggs creates a satisfying and nutritious meal that will keep you energized. It’s easy to prepare and full of flavors that everyone will enjoy.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 4 eggs (free-range or your preferred choice)
• Fresh herbs (parsley or cilantro), for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook until tender and crispy, about 10-12 minutes. Stir occasionally to ensure even cooking.
2. Add the diced bell pepper and onion to the skillet and cook for another 3-4 minutes until softened.
3. Stir in the spinach and cook for another 2 minutes until wilted. Season with salt and pepper to taste.
4. While the hash cooks, heat a separate non-stick skillet and fry the eggs to your desired doneness.
5. Serve the sweet potato hash topped with a fried egg. Garnish with fresh herbs and additional salt and pepper, if desired.

This dish is not only filling but also packed with nutrients. The sweet potatoes provide fiber and vitamins, while the spinach brings in antioxidants and iron. Topped with the protein-rich eggs, this dish creates a balanced and fulfilling brunch that is both comforting and nourishing.

Avocado & Chickpea Salad Wraps

These avocado and chickpea salad wraps are a light yet satisfying gluten-free, dairy-free brunch option. Full of healthy fats, fiber, and plant-based protein, this refreshing dish is a great choice for those looking for a quick, easy, and nourishing meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, mashed
• 1 tablespoon tahini
• Juice of half a lemon
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 large gluten-free wraps
• 1 cucumber, thinly sliced
• A handful of mixed greens or spinach
• Fresh dill or parsley, for garnish

Instructions:

1. In a medium bowl, mash the avocado until smooth. Add the chickpeas and lightly mash them, leaving some whole for texture.
2. Stir in tahini, lemon juice, olive oil, and season with salt and pepper. Mix well until all ingredients are combined.
3. Lay the gluten-free wraps flat on a surface and spread a generous layer of the chickpea and avocado mixture down the center of each wrap.
4. Top with cucumber slices and mixed greens.
5. Roll up the wraps tightly, cut them in half, and garnish with fresh herbs before serving.

This fresh and creamy wrap offers a perfect balance of textures and flavors. The chickpeas provide protein and fiber, while the avocado adds healthy fats and richness to the dish. It’s quick to make and easy to enjoy, whether you’re having it for a leisurely brunch or packing it for a light lunch on the go.

Banana Oat Pancakes with Maple Syrup

These banana oat pancakes are an indulgent yet healthy choice for a gluten-free, dairy-free brunch. Made with just a few ingredients, these pancakes are naturally sweetened with ripe bananas and packed with oats for a heartier, more filling brunch experience.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free rolled oats
• 1/2 cup almond milk (or any dairy-free milk)
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Coconut oil for cooking
• Maple syrup, for serving

Instructions:

1. In a blender or food processor, blend the oats until they form a flour-like consistency.
2. In a mixing bowl, combine the mashed bananas, oat flour, almond milk, baking powder, cinnamon, salt, and vanilla extract. Stir until the mixture is smooth and slightly thickened.
3. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
4. Pour a small amount of batter into the skillet to form pancakes. Cook for 2-3 minutes on each side or until golden brown.
5. Serve the pancakes warm, drizzled with maple syrup and topped with fresh fruit if desired.

These pancakes are naturally sweetened, which means you can enjoy the full flavor of bananas without needing extra sugar. The oats offer a chewy, satisfying texture, and the dish provides a great energy boost to get your day started right. Topped with maple syrup, they deliver a sweet and comforting brunch that feels like a treat.

Zucchini Noodles with Avocado Pesto

This zucchini noodle dish with creamy avocado pesto is a fresh and flavorful gluten-free, dairy-free brunch option. It’s light yet filling and offers a burst of vibrant green flavors with each bite. The avocado pesto provides a rich, creamy texture while the zucchini noodles keep it light and healthy.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste
• Cherry tomatoes, halved, for garnish
• Pine nuts, toasted, for garnish

Instructions:

1. In a blender or food processor, combine avocado, basil, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth, adding more olive oil if needed for a creamy consistency.
2. In a large pan, sauté zucchini noodles over medium heat for 1-2 minutes, just until warmed through. Be careful not to overcook.
3. Toss the zucchini noodles with the avocado pesto until well coated.
4. Serve topped with halved cherry tomatoes and toasted pine nuts for an added crunch.

This dish is perfect for a light, refreshing brunch. The avocado pesto provides healthy fats and flavor, while the zucchini noodles make this dish low in carbs but high in vitamins. It’s a great way to enjoy a pasta-like experience without any of the heaviness, making it perfect for a health-conscious brunch gathering.

Coconut Chia Pudding with Berries

This coconut chia pudding topped with fresh berries is a delightful gluten-free and dairy-free breakfast or brunch treat. Packed with fiber, omega-3s, and antioxidants, it’s both nutritious and satisfying. Plus, it can be prepared the night before for a hassle-free brunch.

Ingredients:

• 1/2 cup chia seeds
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon maple syrup (or to taste)
• 1/2 teaspoon vanilla extract
• Fresh berries (blueberries, strawberries, raspberries) for topping
• Shredded coconut, for garnish (optional)

Instructions:

1. In a mixing bowl, combine chia seeds, coconut milk, maple syrup, and vanilla extract. Stir well until the chia seeds are evenly distributed.
2. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Once ready to serve, spoon the chia pudding into bowls and top with fresh berries and shredded coconut.

This chia pudding is a healthy and filling option that’s high in fiber and healthy fats, which help to keep you full longer. The coconut milk adds a rich creaminess, and the berries provide a burst of freshness. Whether enjoyed as a quick brunch or prepared ahead of time, it’s a delightful and nourishing choice.

Roasted Veggie and Quinoa Salad

This roasted veggie and quinoa salad is a colorful, nutrient-dense dish that’s perfect for a gluten-free and dairy-free brunch. It combines quinoa with an assortment of roasted vegetables and a simple lemon-tahini dressing for a refreshing and filling salad that packs in a variety of textures and flavors.

Ingredients:

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1/2 red onion, sliced
• Salt and pepper, to taste
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon olive oil (for dressing)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potato, bell pepper, zucchini, and red onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized.
2. Meanwhile, cook quinoa according to package instructions, then fluff with a fork.
3. For the dressing, whisk together tahini, lemon juice, olive oil, salt, and pepper in a small bowl until smooth.
4. In a large mixing bowl, combine the cooked quinoa with the roasted vegetables. Drizzle with tahini dressing and toss to combine.
5. Garnish with chopped parsley before serving.

This roasted veggie and quinoa salad is packed with vitamins, minerals, and plant-based protein. It’s filling, flavorful, and perfect for a brunch that’s both light and satisfying. The tahini dressing ties everything together, making it a delicious and well-balanced dish.

Apple Cinnamon Quinoa Porridge

This warm apple cinnamon quinoa porridge is a comforting and wholesome gluten-free, dairy-free brunch option. It’s made with quinoa, which is naturally gluten-free, and it’s spiced with cinnamon and sweetened with apples for a cozy breakfast that will keep you satisfied.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups almond milk (or any dairy-free milk)
• 1 apple, peeled and chopped
• 1 teaspoon cinnamon
• 1 tablespoon maple syrup (or to taste)
• 1/4 teaspoon vanilla extract
• Chopped nuts (walnuts or almonds), for topping

Instructions:

1. In a medium saucepan, combine quinoa and almond milk. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
2. While the quinoa cooks, heat a small skillet over medium heat and sauté the chopped apple with a sprinkle of cinnamon until soft, about 5 minutes.
3. Once the quinoa is ready, stir in the sautéed apples, maple syrup, and vanilla extract. Adjust sweetness to taste.
4. Serve the porridge warm, topped with chopped nuts for crunch.

This quinoa porridge is a perfect alternative to traditional oatmeal and offers a great source of protein and fiber. The apple and cinnamon combination brings warmth and natural sweetness, making it a cozy, nourishing brunch dish for any day of the week.

Cauliflower Rice Stir-Fry

This cauliflower rice stir-fry is a vibrant, gluten-free, and dairy-free brunch option that’s both light and flavorful. Packed with vegetables and protein, it’s a low-carb alternative to traditional stir-fries and is incredibly easy to prepare.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon coconut oil
• 1 carrot, julienned
• 1/2 bell pepper, thinly sliced
• 1/2 cup peas (fresh or frozen)
• 2 garlic cloves, minced
• 2 tablespoons tamari (or gluten-free soy sauce)
• 1 tablespoon sesame oil
• 1/4 cup green onions, chopped, for garnish

Instructions:

1. Heat coconut oil in a large skillet or wok over medium heat. Add the garlic, carrot, bell pepper, and peas. Sauté for 3-4 minutes until vegetables are tender.
2. Add the cauliflower rice to the skillet and stir-fry for 5-7 minutes, until the cauliflower is cooked but still has some texture.
3. Drizzle tamari and sesame oil over the cauliflower rice and vegetables. Stir to combine and cook for another 2 minutes.
4. Garnish with chopped green onions before serving.

This cauliflower rice stir-fry is a light yet satisfying dish that offers a healthy way to enjoy a classic stir-fry without the carbs. It’s packed with fresh vegetables and offers a savory, umami-rich flavor that’s sure to be a hit at any brunch table.

Baked Avocado Eggs

Baked avocado eggs are a deliciously simple gluten-free, dairy-free brunch option that combines the creamy richness of avocado with protein-packed eggs. These are easy to prepare and can be served with a side of gluten-free toast or fresh greens for a complete meal.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 eggs
• Salt and pepper, to taste
• Red pepper flakes (optional), for garnish
• Fresh parsley or cilantro, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the avocado halves in a small baking dish, ensuring they sit flat.
2. Carefully scoop out a bit of the avocado flesh to make room for the egg.
3. Crack an egg into each avocado half, being careful not to spill.
4. Season with salt, pepper, and red pepper flakes, if desired.
5. Bake in the oven for 12-15 minutes, or until the eggs are cooked to your desired doneness.
6. Garnish with fresh parsley or cilantro before serving.

These baked avocado eggs are the perfect combination of creamy, savory, and satisfying. They’re full of healthy fats, protein, and flavor, making them a wonderful gluten-free, dairy-free choice for brunch.

Quinoa and Roasted Beet Salad with Lemon Dressing

This vibrant quinoa and roasted beet salad is a delicious and nutrient-packed gluten-free, dairy-free brunch option. The earthy sweetness of roasted beets paired with the nuttiness of quinoa and a tangy lemon dressing creates a refreshing and hearty dish that’s both filling and healthy.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• 2 tablespoons olive oil (for dressing)
• 1 teaspoon Dijon mustard (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets in olive oil and season with salt and pepper. Roast for 25-30 minutes, or until tender, stirring halfway through.
2. Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff with a fork and let cool slightly.
3. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard (if using), salt, and pepper to make the dressing.
4. In a large mixing bowl, combine the quinoa, roasted beets, sliced red onion, and parsley. Drizzle with the lemon dressing and toss to combine.
5. Serve immediately or refrigerate for later use.

This salad is a beautiful combination of flavors and textures. The earthy beets are complemented by the light, fluffy quinoa, and the bright lemon dressing ties everything together. It’s a perfect gluten-free, dairy-free brunch dish that feels like a refreshing detox while still being hearty and satisfying.

Carrot and Hummus Lettuce Wraps

These carrot and hummus lettuce wraps are a quick and easy gluten-free, dairy-free brunch option that is light yet packed with flavor. They combine crunchy veggies with creamy hummus in a refreshing, low-carb lettuce wrap.

Ingredients:

• 1 head of butter lettuce or iceberg lettuce (for wraps)
• 2 large carrots, peeled and julienned
• 1 cucumber, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/2 cup hummus (store-bought or homemade)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Carefully separate the lettuce leaves, ensuring they are large enough to wrap the fillings.
2. Lay a lettuce leaf flat and spread a thin layer of hummus down the center.
3. Add a few julienned carrots, cucumber slices, and fresh cilantro leaves on top of the hummus.
4. Roll up the lettuce leaf tightly to form a wrap. Optionally, sprinkle sesame seeds on top for added crunch.
5. Repeat for the remaining wraps and serve immediately.

These wraps are a light and healthy option that feels refreshing and filling. The hummus provides a creamy base, while the carrots and cucumber add crunch and freshness. It’s a simple yet delicious option that’s perfect for a light brunch.

Coconut Banana Pancakes

These coconut banana pancakes are a dairy-free, gluten-free treat that combines the tropical flavors of coconut and banana into a soft, fluffy pancake. These pancakes are naturally sweetened and a great option for anyone craving a cozy, indulgent brunch that’s still health-conscious.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/2 cup coconut flour
• 1/4 cup almond milk (or any dairy-free milk)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt
• Coconut oil for cooking
• Maple syrup, for serving

Instructions:

1. In a bowl, combine the mashed bananas, eggs, almond milk, vanilla extract, baking powder, and salt. Stir until the mixture is smooth.
2. Gradually add the coconut flour to the mixture, stirring until fully incorporated. Let the batter sit for a few minutes to thicken.
3. Heat coconut oil in a non-stick skillet over medium heat. Spoon about 2 tablespoons of batter per pancake into the skillet.
4. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
5. Serve with a drizzle of maple syrup and extra banana slices for topping.

These pancakes are the perfect balance of sweetness and texture, with the bananas providing natural sweetness and the coconut flour adding a subtle tropical flavor. They’re light yet satisfying, making them a wonderful gluten-free, dairy-free brunch treat that’s sure to please.

Chia Seed and Mango Smoothie Bowl

This chia seed and mango smoothie bowl is a refreshing and nourishing gluten-free, dairy-free option for brunch. Packed with antioxidants, fiber, and vitamins, it’s an energizing dish that can be customized with your favorite toppings.

Ingredients:

• 1 cup frozen mango chunks
• 1/2 banana
• 1 tablespoon chia seeds
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tablespoon maple syrup (optional)
• Fresh fruit (berries, kiwi, banana) for topping
• Granola, for topping (optional)
• Shredded coconut, for topping (optional)

Instructions:

1. In a blender, combine frozen mango, banana, chia seeds, almond milk, and maple syrup (if using). Blend until smooth.
2. Pour the smoothie mixture into a bowl.
3. Top with fresh fruit, granola, and shredded coconut as desired.
4. Serve immediately with a spoon for a refreshing, filling breakfast.

This smoothie bowl is packed with nutrients and provides a satisfying, fiber-rich brunch. The chia seeds give the bowl a wonderful thickness and provide healthy fats, while the mango and fresh fruit provide natural sweetness and vitamin C.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a gluten-free, dairy-free brunch option bursting with flavor. Roasted sweet potatoes and seasoned black beans come together in soft corn tortillas for a light, satisfying meal that’s both hearty and flavorful.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 8 small corn tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in olive oil and season with salt and pepper. Roast for 20-25 minutes, or until tender and slightly crispy.
2. While the sweet potatoes roast, heat the black beans in a pan over medium heat with cumin, paprika, garlic powder, and chili powder. Stir occasionally and cook for 5-7 minutes until heated through.
3. Warm the corn tortillas in a dry skillet for 30 seconds on each side.
4. Assemble the tacos by placing a spoonful of roasted sweet potatoes and black beans into each tortilla.
5. Garnish with fresh cilantro and serve with lime wedges on the side.

These tacos are hearty, flavorful, and easy to prepare. The combination of sweet potatoes and black beans creates a satisfying filling, while the spices bring warmth and depth to the dish. They’re a perfect, light brunch option that’s still packed with flavor and nutrition.

Avocado Toast with Cherry Tomatoes and Balsamic Drizzle

This avocado toast with cherry tomatoes and balsamic drizzle is a simple yet flavorful gluten-free and dairy-free brunch dish. The creamy avocado paired with sweet cherry tomatoes, a drizzle of balsamic vinegar, and a sprinkle of herbs makes for a refreshing and satisfying meal.

Ingredients:

• 2 slices gluten-free bread, toasted
• 1 ripe avocado, mashed
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Toast the slices of gluten-free bread until golden and crisp.
2. Mash the avocado and spread it evenly over the toasted bread.
3. In a small bowl, toss the cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper.
4. Spoon the seasoned cherry tomatoes over the avocado toast.
5. Drizzle with additional balsamic vinegar if desired and garnish with fresh herbs.

This avocado toast is a simple yet delicious brunch option that combines the richness of avocado with the burst of flavor from the cherry tomatoes and the tang of balsamic vinegar. It’s quick to make and offers a perfect combination of healthy fats, fiber, and antioxidants.

Spaghetti Squash with Pesto and Cherry Tomatoes

This spaghetti squash with pesto and cherry tomatoes is a deliciously light and gluten-free, dairy-free brunch option. The spaghetti squash serves as a low-carb alternative to pasta, paired with a rich, herby pesto sauce and vibrant cherry tomatoes. It’s a perfect dish for those looking for a satisfying yet health-conscious meal.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1 garlic clove
• 1/4 cup olive oil (for pesto)
• 1/4 cup nutritional yeast (for a dairy-free cheesy flavor)
• 1 cup cherry tomatoes, halved
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the 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 cut-side down on a baking sheet and roast for 30-40 minutes, or until tender and easily shredded with a fork.
2. While the squash is roasting, prepare the pesto. In a food processor, blend the basil, pine nuts, garlic, olive oil, and nutritional yeast until smooth.
3. Once the squash is done, use a fork to shred the flesh into spaghetti-like strands.
4. Toss the spaghetti squash strands with the pesto and top with halved cherry tomatoes.
5. Garnish with fresh basil leaves before serving.

This spaghetti squash dish is a great gluten-free, dairy-free alternative to traditional pasta. The pesto adds a burst of flavor, and the cherry tomatoes bring a refreshing contrast. It’s a hearty, nutritious dish that works wonderfully for brunch.

Vegan Sweet Potato and Kale Frittata

This vegan sweet potato and kale frittata is a hearty, gluten-free, dairy-free brunch option that’s packed with protein, fiber, and vitamins. It’s made with chickpea flour, which gives the dish its egg-like texture, and is loaded with nutritious vegetables for a filling and delicious meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups kale, chopped
• 1 cup chickpea flour
• 1/2 cup water
• 1 tablespoon nutritional yeast
• 1 teaspoon turmeric
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a skillet over medium heat and sauté the diced sweet potatoes for 5-7 minutes, until softened.
2. Add the diced onion and kale to the skillet and cook for an additional 3-4 minutes, until the kale wilts.
3. In a mixing bowl, whisk together chickpea flour, water, nutritional yeast, turmeric, salt, and pepper until smooth.
4. Pour the chickpea flour mixture over the vegetables in the skillet, spreading it evenly. Let cook for a few minutes, then transfer the skillet to the oven.
5. Bake for 20-25 minutes, or until the frittata is set and golden brown on top.
6. Garnish with fresh parsley before serving.

This vegan frittata is a perfect brunch option that’s both filling and nutritious. The chickpea flour provides a wonderful, egg-like texture, while the sweet potatoes and kale offer a mix of flavors and nutrients that make this dish satisfying and hearty.

Roasted Cauliflower and Chickpea Salad

This roasted cauliflower and chickpea salad is a flavor-packed, gluten-free, dairy-free dish that’s perfect for brunch. The roasted cauliflower and chickpeas are seasoned with warm spices and served on a bed of greens for a light yet filling salad. It’s a great way to get in your vegetables while still enjoying a satisfying meal.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 4 cups mixed greens (spinach, arugula, or lettuce)
• 1 tablespoon tahini (for drizzling)
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss cauliflower florets and chickpeas with olive oil, cumin, turmeric, paprika, salt, and pepper. Roast for 25-30 minutes, or until cauliflower is tender and golden.
2. While the cauliflower and chickpeas roast, arrange the mixed greens on a serving plate.
3. Once the cauliflower and chickpeas are done, remove them from the oven and let cool slightly.
4. Top the greens with the roasted cauliflower and chickpeas, then drizzle with tahini and serve with lemon wedges.

This roasted cauliflower and chickpea salad is a nutrient-dense option that’s bursting with flavor from the warm spices and creamy tahini drizzle. It’s light enough for brunch but still hearty and satisfying.

Almond Butter and Banana Smoothie

This almond butter and banana smoothie is a quick and nutritious gluten-free, dairy-free brunch option. The almond butter provides healthy fats and protein, while the banana adds natural sweetness and creaminess to the smoothie. It’s perfect for a busy morning or a light, energizing brunch.

Ingredients:

• 1 ripe banana
• 2 tablespoons almond butter
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tablespoon chia seeds (optional)
• Ice cubes (optional)
• 1 teaspoon cinnamon (optional)

Instructions:

1. In a blender, combine the banana, almond butter, almond milk, chia seeds, and cinnamon. Blend until smooth.
2. Add ice cubes if you prefer a colder, thicker smoothie.
3. Pour into a glass and serve immediately.

This smoothie is a great way to fuel up for the day with a combination of healthy fats, fiber, and protein. It’s a rich, satisfying drink that’s perfect for a morning brunch or an afternoon snack.

Grilled Veggie Tofu Skewers

These grilled veggie tofu skewers are a flavorful, gluten-free, dairy-free brunch option that’s packed with protein and fresh vegetables. The tofu is marinated in a tangy sauce and grilled alongside colorful vegetables, making for a delicious, plant-based brunch dish.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 tablespoon olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 garlic clove, minced
• Salt and pepper, to taste
• Skewers (wooden or metal)

Instructions:

1. In a bowl, whisk together olive oil, soy sauce, maple syrup, apple cider vinegar, garlic, salt, and pepper to make the marinade.
2. Thread the tofu, bell pepper, zucchini, and onion onto the skewers.
3. Brush the skewers with the marinade and let them marinate for 15-30 minutes.
4. Preheat the grill or grill pan over medium heat and cook the skewers for 6-8 minutes on each side, or until the tofu is crispy and vegetables are tender.
5. Serve immediately with a side of rice or salad.

These grilled veggie tofu skewers are a colorful, protein-packed dish that’s perfect for brunch. The marinated tofu is flavorful and crispy, while the grilled vegetables add smokiness and sweetness, making this a satisfying, wholesome meal.

Vegan Avocado and Mango Salsa

This vegan avocado and mango salsa is a fresh, vibrant, gluten-free, and dairy-free option for brunch. The combination of creamy avocado, sweet mango, and tangy lime makes for a refreshing and flavorful dish that pairs perfectly with gluten-free crackers, chips, or as a topping for salads and tacos.

Ingredients:

• 1 ripe avocado, diced
• 1 ripe mango, peeled and diced
• 1/2 red onion, finely chopped
• 1/2 cup cilantro leaves, chopped
• Juice of 1 lime
• Salt and pepper, to taste
• Red chili flakes (optional, for heat)

Instructions:

1. In a bowl, combine the diced avocado, mango, red onion, and cilantro.
2. Squeeze lime juice over the mixture and season with salt, pepper, and chili flakes (if using).
3. Toss gently to combine, being careful not to mash the avocado.
4. Serve immediately with gluten-free crackers, chips, or as a topping for other dishes.

This salsa is light, refreshing, and bursting with tropical flavors. The creamy avocado and sweet mango make it a perfect addition to any brunch spread, whether served on its own or as a topping for other dishes.

Note: More recipes are coming soon