30+ Tasty Gluten Free Dairy Free Dinner Recipes Need To Try

Finding dinner options that cater to both gluten and dairy-free diets can be a challenge, but it doesn’t have to be. Whether you have dietary restrictions or simply want to explore new recipes, the good news is there are plenty of delicious, satisfying meals that fit the bill.

In this article, we’ve rounded up 30+ gluten-free, dairy-free dinner recipes that are not only healthy but also bursting with flavor.

From hearty soups to vibrant salads and filling mains, these recipes will help you put together meals that everyone can enjoy.

Say goodbye to boring dinners and hello to a variety of dishes that will keep you coming back for more.

30+ Tasty Gluten Free Dairy Free Dinner Recipes Need To Try

Eating gluten-free and dairy-free doesn’t mean sacrificing flavor or variety.

These 30+ dinner recipes prove that with the right ingredients and a bit of creativity, you can enjoy satisfying, nourishing meals every night.

Whether you’re cooking for a specific dietary need or just exploring healthier options, these recipes are sure to keep your taste buds happy and your meals stress-free.

Give them a try and discover a whole new world of delicious possibilities!

Spaghetti Squash with Avocado Pesto and Roasted Chickpeas

This light and refreshing dish features a spaghetti squash base, paired with a creamy, vibrant avocado pesto sauce and crunchy roasted chickpeas. It’s a perfect dinner for those looking for a gluten-free, dairy-free, and plant-based option that is full of flavor and texture. The natural sweetness of the squash and the richness of the avocado pesto make this meal satisfyingly wholesome.

Ingredients:

• 1 medium spaghetti squash
• 1 cup canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 2 cloves garlic
• Juice of 1 lemon
• 2 tablespoons nutritional yeast (optional)
• 1/4 cup water or vegetable broth

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place the squash halves face down on a baking sheet and roast for about 35-40 minutes, until the squash is tender and can easily be shredded with a fork.
3. For the chickpeas, spread them on a separate baking sheet, drizzle with olive oil, paprika, salt, and pepper. Roast for 20-25 minutes until they are crispy and golden.
4. While the squash and chickpeas are roasting, prepare the pesto. In a food processor, blend the avocado, basil, olive oil, garlic, lemon juice, nutritional yeast (if using), and water or broth until smooth and creamy. Adjust the seasoning with salt and pepper to taste.
5. Once the squash is done, use a fork to shred the flesh into spaghetti-like strands. Toss the strands with the avocado pesto sauce.
6. Serve the spaghetti squash topped with roasted chickpeas and extra basil for garnish.

The combination of spaghetti squash, creamy avocado pesto, and crunchy chickpeas creates a meal that is both nourishing and satisfying. Not only is it packed with vitamins and healthy fats, but it also has a variety of textures that keep each bite interesting. Whether you’re looking for a light meal or something more filling, this dish offers a flavorful and satisfying option that checks all the boxes for dietary restrictions.

Coconut Curry Sweet Potato and Lentil Stew

This hearty stew is perfect for colder evenings, combining earthy lentils, sweet potatoes, and a creamy coconut curry broth. It’s a flavorful dish full of spices that adds warmth and depth to your dinner table. The stew is a great source of plant-based protein and fiber, making it a fulfilling gluten-free and dairy-free dinner option.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 medium sweet potato, peeled and cubed
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) full-fat coconut milk
• 4 cups vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the onion, garlic, and ginger, cooking until fragrant and the onion becomes translucent, about 5 minutes.
2. Add the sweet potato cubes and cook for another 3-4 minutes, stirring occasionally.
3. Stir in the turmeric, cumin, curry powder, and chili flakes, cooking for another minute to release the spices’ flavors.
4. Add the red lentils, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Season the stew with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This coconut curry sweet potato and lentil stew is a perfect one-pot meal that offers both nourishment and comfort. The creamy coconut milk, paired with the warmth of the spices, creates a cozy dish that’s full of flavor and depth. It’s a fantastic meal for those needing a filling and satisfying dinner that caters to gluten-free and dairy-free diets while being completely plant-based.

Grilled Portobello Mushroom Steaks with Herb Quinoa Salad

For a lighter but satisfying meal, these grilled portobello mushrooms serve as a savory “steak” paired with a fresh and zesty quinoa salad. The mushrooms are marinated in balsamic vinegar, olive oil, and fresh herbs, enhancing their natural umami flavor. The quinoa salad, full of fresh vegetables and herbs, balances the richness of the mushrooms for a well-rounded dinner.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh rosemary, chopped
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. In a small bowl, whisk together the balsamic vinegar, olive oil, thyme, rosemary, salt, and pepper.
2. Place the mushrooms in a shallow dish and pour the marinade over them. Let the mushrooms marinate for 15-20 minutes, turning occasionally to ensure even coating.
3. While the mushrooms marinate, cook the quinoa according to package instructions, then fluff with a fork.
4. In a large bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, and parsley. Drizzle with lemon juice, then season with salt and pepper to taste.
5. Preheat your grill or grill pan to medium heat. Grill the portobello mushrooms for 4-5 minutes on each side, until tender and grill marks appear.
6. Serve the grilled mushrooms on a bed of the quinoa salad.

These grilled portobello mushrooms with herb quinoa salad offer a great balance of flavors and textures. The rich umami of the mushrooms pairs beautifully with the light, herb-filled quinoa salad, creating a meal that’s both fresh and satisfying. It’s a perfect gluten-free and dairy-free dinner that’s not only delicious but also packed with nutrients, making it a wonderful option for those seeking a wholesome and hearty meal.

Lemon-Garlic Roasted Chicken with Cauliflower Rice

This simple yet flavorful dish features perfectly roasted chicken infused with a bright lemon-garlic marinade, paired with cauliflower rice as a low-carb, gluten-free, and dairy-free side. The chicken’s crispy skin and juicy meat, combined with the lightness of cauliflower rice, create a satisfying meal that’s both healthy and delicious.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon coconut oil
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper. Rub the marinade all over the chicken thighs, ensuring they are evenly coated. Let them marinate for 20-30 minutes.
3. Place the chicken thighs on a baking sheet and roast in the oven for 35-40 minutes, until the skin is golden brown and the internal temperature reaches 165°F (74°C).
4. While the chicken is roasting, prepare the cauliflower rice. In a large skillet, heat coconut oil over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, until tender and slightly golden. Season with salt and pepper to taste.
5. Serve the roasted chicken on a bed of cauliflower rice, garnished with fresh parsley.

This lemon-garlic roasted chicken with cauliflower rice makes for a light yet flavorful meal. The fresh lemony notes and the garlicky, crispy chicken skin elevate the dish, while the cauliflower rice provides a nutritious and satisfying side. It’s perfect for those on a gluten-free or dairy-free diet and is a great way to enjoy a delicious, wholesome dinner with minimal effort.

Zucchini Noodles with Tomato-Basil Meatballs

A twist on traditional spaghetti and meatballs, this dish uses zucchini noodles (zoodles) as a gluten-free and low-carb base, while juicy, homemade meatballs in a fresh tomato-basil sauce top it off. It’s a light, yet filling dinner that’s free from gluten and dairy, but still packed with comforting flavors.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 pound ground turkey or beef
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups crushed tomatoes
• 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the ground turkey (or beef), almond flour, egg, garlic, parsley, salt, and pepper. Mix until well combined. Form the mixture into meatballs, about 1 1/2 inches in diameter, and place them on a baking sheet lined with parchment paper.
3. Bake the meatballs in the preheated oven for 20-25 minutes, or until they are fully cooked and golden brown.
4. While the meatballs are baking, heat olive oil in a large pan over medium heat. Add the crushed tomatoes, basil, oregano, salt, and pepper. Let the sauce simmer for 10-15 minutes to develop the flavors.
5. In another pan, sauté the zucchini noodles in a bit of olive oil for 2-3 minutes, just until they soften slightly.
6. Serve the zoodles topped with the tomato-basil sauce and meatballs.

These zucchini noodles with tomato-basil meatballs offer a comforting and healthy alternative to traditional pasta. The tender, flavorful meatballs and the fresh, tangy tomato sauce pair beautifully with the light zucchini noodles, making for a filling and satisfying gluten-free and dairy-free dinner. This dish is sure to please even non-gluten-free eaters!

Chickpea and Spinach Stuffed Sweet Potatoes

This dish brings together the earthiness of chickpeas, the fresh flavor of spinach, and the natural sweetness of roasted sweet potatoes. It’s a filling, nutrient-packed meal that’s gluten-free and dairy-free, providing a great balance of plant-based protein, fiber, and vitamins.

Ingredients:

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini
• Juice of 1 lemon
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 40-45 minutes, until they are soft and tender when pierced with a fork.
3. While the sweet potatoes are roasting, heat olive oil in a pan over medium heat. Add the chickpeas, cumin, smoked paprika, salt, and pepper. Sauté for 5-7 minutes, until the chickpeas are golden and crispy.
4. Add the spinach to the pan and cook for another 2-3 minutes, until wilted.
5. In a small bowl, whisk together tahini, lemon juice, salt, and pepper, adding a little water if needed to achieve a smooth sauce.
6. Once the sweet potatoes are done, slice them open and fluff the insides with a fork. Stuff them with the chickpea and spinach mixture, drizzle with tahini sauce, and garnish with fresh cilantro.

These chickpea and spinach stuffed sweet potatoes offer a comforting yet light dinner option. The combination of the crispy chickpeas, earthy spinach, and creamy tahini sauce complements the sweet potatoes perfectly. It’s a wholesome, nutrient-packed meal that’s both filling and satisfying, ideal for anyone following a gluten-free and dairy-free diet.

Grilled Salmon with Mango-Avocado Salsa

A perfect blend of sweet and savory, this grilled salmon is paired with a refreshing mango-avocado salsa, making it a bright and flavorful dinner option. It’s an easy-to-make, gluten-free, and dairy-free dish that’s packed with healthy fats, lean protein, and vibrant tropical flavors.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 mango, peeled and diced
• 1 avocado, peeled and diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon cilantro, chopped
• Juice of 1 lime
• 1/2 teaspoon chili flakes (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon for about 4-5 minutes on each side, or until it is cooked through and has grill marks.
3. While the salmon is grilling, prepare the salsa by combining the mango, avocado, red onion, cilantro, lime juice, chili flakes, salt, and pepper in a bowl. Stir gently to combine.
4. Serve the grilled salmon with a generous topping of mango-avocado salsa.

This grilled salmon with mango-avocado salsa is a wonderfully fresh and light dinner. The richness of the salmon pairs perfectly with the bright, tropical salsa, making for a dish that feels both indulgent and healthy. It’s a great option for those looking for a quick, gluten-free, and dairy-free dinner that’s full of flavor and texture.

Roasted Vegetable and Quinoa Buddha Bowl

A nourishing and vibrant meal, this roasted vegetable and quinoa Buddha bowl is full of seasonal vegetables, whole grains, and a light, flavorful dressing. It’s an ideal dinner for anyone following a gluten-free or dairy-free lifestyle, offering plenty of plant-based protein and fiber to keep you satisfied.

Ingredients:

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 sweet potato, cubed
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup tahini
• Juice of 1 lemon
• 1 tablespoon maple syrup
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato, zucchini, bell pepper, and tomatoes with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
3. While the vegetables are roasting, cook the quinoa according to package instructions, then fluff with a fork.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and pepper. Add water as needed to thin the dressing to your desired consistency.
5. Assemble the bowls by placing a scoop of quinoa at the bottom, followed by the roasted vegetables. Drizzle with tahini dressing and garnish with fresh parsley.

This roasted vegetable and quinoa Buddha bowl is not only visually stunning but also packed with nourishing ingredients. The combination of roasted vegetables, fluffy quinoa, and creamy tahini dressing makes for a satisfying meal that’s gluten-free, dairy-free, and full of flavor. Perfect for a wholesome, plant-based dinner that’s both filling and energizing.

Mediterranean Chickpea Salad with Lemon-Tahini Dressing

A vibrant, refreshing salad that brings together the best of Mediterranean flavors, this chickpea salad is filled with crunchy vegetables, hearty chickpeas, and a zesty lemon-tahini dressing. It’s a gluten-free, dairy-free option that’s perfect as a light dinner or a side dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, finely diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red onion, cherry tomatoes, olives, and parsley.
2. In a small bowl, whisk together olive oil, tahini, lemon juice, cumin, salt, and pepper. Add a little water if the dressing is too thick.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This Mediterranean chickpea salad is a flavorful, satisfying dish that’s incredibly easy to make. The crunch of fresh vegetables and the richness of the tahini dressing provide the perfect balance of flavors. Whether as a light dinner or as a side dish, it’s a refreshing and healthy meal that caters to gluten-free and dairy-free diets.

Sweet Potato and Black Bean Chili

A hearty and comforting chili made with sweet potatoes, black beans, and a blend of spices, this dish is rich in fiber and protein. The natural sweetness of the potatoes balances the savory and spicy flavors, making it a warming, gluten-free, and dairy-free dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until fragrant, about 5 minutes.
2. Add the sweet potato cubes and cook for another 5 minutes, stirring occasionally.
3. Stir in the black beans, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Pour in the vegetable broth and bring to a simmer.
4. Let the chili cook for 25-30 minutes, until the sweet potatoes are tender and the flavors have melded together.
5. Serve hot, garnished with fresh cilantro.

This sweet potato and black bean chili is the perfect dish for a cozy dinner. It’s packed with wholesome ingredients and offers a comforting, hearty meal that will leave you feeling full and satisfied. The combination of sweet potatoes and black beans adds depth to the dish, while the spices create a warm and flavorful experience.

Vegan Tacos with Cauliflower and Avocado

These vegan tacos are filled with roasted cauliflower, a fresh avocado salsa, and a zesty lime dressing, making them a light yet satisfying dinner option. With a gluten-free taco shell, they’re a flavorful choice that’s both healthy and delicious.

Ingredients:

• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 8 small gluten-free corn tortillas
• 1 avocado, diced
• 1/4 cup red onion, finely diced
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25-30 minutes, until the cauliflower is golden and tender.
2. While the cauliflower roasts, make the avocado salsa by combining the avocado, red onion, lime juice, salt, and pepper in a bowl.
3. Heat the gluten-free corn tortillas in a dry skillet over medium heat for 1-2 minutes per side until warm.
4. To assemble the tacos, fill each tortilla with the roasted cauliflower and top with avocado salsa. Garnish with fresh cilantro.

These vegan tacos are a delicious and healthy dinner that’s both light and flavorful. The roasted cauliflower provides a savory, tender filling, while the avocado salsa adds freshness and creaminess. Paired with gluten-free tortillas, they’re a great option for anyone looking for a plant-based, gluten-free, and dairy-free meal.

Roasted Butternut Squash and Kale Salad with Balsamic Vinaigrette

This roasted butternut squash and kale salad is a vibrant, nutrient-dense dish that combines the sweetness of squash with the earthy richness of kale. Tossed with a tangy balsamic vinaigrette, it’s a simple yet satisfying meal that’s gluten-free and dairy-free.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups kale, chopped
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes, or until tender and golden.
2. In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
3. Massage the chopped kale with a little olive oil to soften it, then toss with the roasted squash, dried cranberries, and pumpkin seeds.
4. Drizzle with the balsamic vinaigrette and serve immediately.

This roasted butternut squash and kale salad is a delightful combination of flavors and textures. The sweetness of the butternut squash and the tangy balsamic vinaigrette enhance the earthiness of the kale, while the dried cranberries and pumpkin seeds add a nice crunch. It’s a nourishing, gluten-free, and dairy-free dish perfect for a light dinner or a hearty side.

Thai Coconut Soup with Tofu and Vegetables

A fragrant, creamy coconut-based soup filled with tofu and vegetables, this Thai-inspired dish is perfect for those seeking a flavorful, comforting meal. It’s gluten-free, dairy-free, and packed with aromatic herbs and spices for a deliciously vibrant dinner.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 block firm tofu, drained and cubed
• 1 red bell pepper, sliced
• 1 cup baby spinach
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the onion, garlic, and ginger, cooking until fragrant and softened, about 5 minutes.
2. Stir in the coconut milk, vegetable broth, soy sauce, turmeric, and curry powder. Bring to a simmer and let cook for 10-15 minutes to allow the flavors to develop.
3. Add the tofu, red bell pepper, and spinach, and cook for another 5-7 minutes until the vegetables are tender and the tofu is warmed through.
4. Serve the soup hot, garnished with fresh cilantro.

This Thai coconut soup with tofu and vegetables offers a creamy, rich base paired with fresh vegetables and tofu. The aromatic spices and coconut milk provide depth and comfort, making it a satisfying and flavorful gluten-free and dairy-free meal. It’s perfect for a cozy dinner on a cool evening.

Grilled Veggie and Hummus Wraps

These grilled veggie and hummus wraps are an easy, flavorful dinner option that’s both filling and healthy. Packed with grilled vegetables and creamy hummus, they offer a satisfying combination of textures and flavors wrapped in a gluten-free tortilla.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small eggplant, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 gluten-free tortillas
• 1/2 cup hummus
• 1 cup spinach or mixed greens

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the zucchini, red bell pepper, and eggplant with olive oil, salt, and pepper. Grill the vegetables for 4-5 minutes per side, until tender and slightly charred.
3. Spread hummus on each tortilla, then layer with the grilled vegetables and spinach or greens.
4. Roll up the tortillas and serve immediately.

These grilled veggie and hummus wraps are a light and delicious dinner option. The smoky, grilled vegetables combined with creamy hummus create a satisfying and flavorful meal that’s also gluten-free and dairy-free. Perfect for a quick, healthy, and easy dinner!

Spaghetti Squash with Pesto and Roasted Cherry Tomatoes

This simple and vibrant dish combines roasted cherry tomatoes with spaghetti squash and a delicious pesto sauce made without dairy. It’s a gluten-free, dairy-free, and low-carb option that’s light yet satisfying, making it a perfect dinner for those looking for a healthy meal.

Ingredients:

• 1 medium spaghetti squash
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup pine nuts
• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/2 cup olive oil (for pesto)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with 1 tablespoon of olive oil, salt, and pepper. Place the squash cut side down on a baking sheet.
2. Roast the spaghetti squash for 40-45 minutes until tender and easily shredded with a fork.
3. On a separate baking sheet, toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 15-20 minutes until softened and slightly caramelized.
4. For the pesto, blend the basil, pine nuts, garlic, nutritional yeast, and olive oil in a food processor until smooth.
5. Once the squash is done, use a fork to scrape the strands into “noodles.” Toss the spaghetti squash with the pesto and top with roasted cherry tomatoes.

This spaghetti squash with pesto and roasted cherry tomatoes is a flavorful, healthy, and satisfying dish. The pesto adds a creamy, herbaceous note while the roasted tomatoes provide a burst of sweetness. The spaghetti squash acts as a perfect base, making this dish a wonderful gluten-free and dairy-free option.

Coconut-Lime Chicken with Avocado Slaw

This zesty, tropical-inspired dish features tender chicken marinated in coconut and lime, paired with a refreshing avocado slaw. It’s a bright, flavorful dinner that’s both gluten-free and dairy-free, making it a great option for a light, healthy meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup coconut milk
• Zest and juice of 2 limes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 head red cabbage, shredded
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• 1 tablespoon apple cider vinegar

Instructions:

1. In a bowl, whisk together the coconut milk, lime zest, lime juice, olive oil, garlic, salt, and pepper. Marinate the chicken breasts in the mixture for at least 30 minutes.
2. Grill or cook the chicken on medium heat for 6-7 minutes per side until fully cooked and juices run clear.
3. In a bowl, combine the shredded cabbage, diced avocado, cilantro, and apple cider vinegar. Toss gently to combine.
4. Serve the grilled chicken alongside the avocado slaw.

This coconut-lime chicken with avocado slaw brings together the tropical flavors of coconut and lime with the creaminess of avocado. It’s a light yet satisfying dish that offers a refreshing balance of tangy, creamy, and savory flavors, making it a great gluten-free and dairy-free dinner.

Cauliflower and Sweet Potato Curry

A warming, comforting dish with a rich coconut milk base, this cauliflower and sweet potato curry is full of aromatic spices and packed with healthy vegetables. It’s a flavorful, gluten-free, dairy-free meal that’s both filling and nutritious.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 large sweet potato, peeled and cubed
• 1 small head of cauliflower, cut into florets
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for about 5 minutes until softened.
2. Add the sweet potato and cauliflower, stirring to coat with the spices. Cook for another 5 minutes.
3. Pour in the coconut milk, vegetable broth, curry powder, turmeric, salt, and pepper. Bring to a simmer and cook for 25-30 minutes, until the vegetables are tender and the curry has thickened.
4. Garnish with fresh cilantro before serving.

This cauliflower and sweet potato curry is a rich, comforting dish that’s full of flavor. The coconut milk adds creaminess, while the spices warm up the dish. It’s a great gluten-free and dairy-free option that’s packed with nutrition and perfect for a cozy dinner.

Grilled Portobello Mushroom Steaks with Chimichurri Sauce

These grilled Portobello mushroom steaks are topped with a vibrant chimichurri sauce, making for a flavorful and satisfying meal that’s entirely gluten-free and dairy-free. Perfect for vegetarians or anyone looking to enjoy a meatless dinner without sacrificing taste.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh parsley
• 2 tablespoons red wine vinegar
• 2 garlic cloves
• 1 teaspoon red pepper flakes
• 1/4 cup olive oil (for chimichurri)
• Juice of 1 lemon

Instructions:

1. Preheat the grill or grill pan over medium heat. Brush the mushroom caps with olive oil, and season with salt and pepper.
2. Grill the mushrooms for 5-7 minutes per side, until they are tender and have grill marks.
3. While the mushrooms cook, make the chimichurri sauce by blending parsley, red wine vinegar, garlic, red pepper flakes, olive oil, and lemon juice in a food processor until smooth.
4. Serve the grilled Portobello mushrooms topped with chimichurri sauce.

These grilled Portobello mushroom steaks with chimichurri sauce are a delicious and hearty plant-based option. The savory mushrooms, combined with the tangy and herbaceous chimichurri, create a satisfying, gluten-free, dairy-free meal that’s full of flavor.

Quinoa-Stuffed Bell Peppers

These quinoa-stuffed bell peppers are loaded with a savory mixture of quinoa, black beans, corn, and spices. Topped with fresh cilantro, they make for a colorful, gluten-free, dairy-free meal that’s easy to prepare and packed with nutrients.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
4. Drizzle with olive oil and bake for 25-30 minutes, until the peppers are tender.
5. Garnish with fresh cilantro before serving.

These quinoa-stuffed bell peppers are a filling, nutrient-dense dinner option that’s perfect for a gluten-free and dairy-free meal. The combination of quinoa, black beans, and corn creates a satisfying and hearty filling, while the bell peppers provide a natural sweetness and crunch.

Lemon Herb Grilled Shrimp with Asparagus

This quick and easy grilled shrimp dish is bursting with fresh lemon and herbs, paired with tender grilled asparagus. It’s a light, flavorful, and gluten-free dinner option that’s both healthy and satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• Juice of 1 lemon
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine the shrimp, lemon juice, olive oil, garlic, oregano, salt, and pepper. Marinate for 15-20 minutes.
2. Preheat the grill or grill pan to medium-high heat.
3. Grill the shrimp for 2-3 minutes per side until they are pink and cooked through.
4. While the shrimp grills, toss the asparagus with olive oil, salt, and pepper. Grill for 4-5 minutes, turning occasionally, until tender and slightly charred.
5. Serve the shrimp with grilled asparagus, garnished with fresh parsley.

This lemon herb grilled shrimp with asparagus is a light and flavorful meal that’s perfect for a quick and healthy dinner. The shrimp is tangy and aromatic, while the grilled asparagus adds a tender and smoky note, making this a delightful gluten-free, dairy-free option.

Note: More recipes are coming soon