25+ Delicious Gluten-Free Dairy-Free Lunch Recipes for Every Day

In today’s world, more people are choosing gluten-free and dairy-free diets for various reasons, from food allergies and intolerances to personal health and wellness goals.

Whether you’re navigating a dietary restriction or simply looking to enjoy more wholesome, plant-based meals, finding lunch recipes that are both gluten-free and dairy-free can be a challenge.

But it doesn’t have to be!

This blog post is your ultimate guide to 25+ gluten-free and dairy-free lunch recipes that are not only healthy but also packed with flavor.

These recipes cater to various tastes, from hearty soups and salads to wraps, bowls, and satisfying mains.

Each one is designed to be quick and easy to prepare, so you don’t have to compromise on flavor or nutrition, even on your busiest days.

Whether you’re new to these dietary choices or just looking for fresh inspiration, these recipes will help you stay nourished while enjoying delicious meals that meet your dietary needs.

So, grab your apron and get ready to try some of the best gluten-free, dairy-free lunch ideas that will leave you feeling satisfied and energized!

25+ Delicious Gluten-Free Dairy-Free Lunch Recipes for Every Day

Finding a variety of gluten-free and dairy-free lunch options can be a game-changer for those seeking to maintain a healthy lifestyle without sacrificing flavor.

With the 25+ recipes listed here, you now have a wide selection of delicious, nourishing meals to choose from.

Whether you’re cooking for yourself or planning meals for the whole family, these recipes will help you stay on track with your dietary preferences while enjoying every bite.

From fresh salads and nourishing bowls to warm, comforting soups, there’s something for every taste and occasion.

The best part? These recipes are simple to prepare, making them perfect for quick lunch breaks or meal prep sessions.

So, start exploring these tasty lunch ideas, and make your gluten-free, dairy-free lifestyle even more enjoyable!

Quinoa and Roasted Vegetable Bowl

This colorful, nutrient-packed quinoa bowl is both filling and refreshing, with a blend of roasted vegetables, fresh herbs, and a light lemon-tahini dressing. It’s an ideal lunch for anyone seeking a balanced, gluten-free, and dairy-free meal. With a medley of textures and flavors, this dish is satisfying and easy to make in large batches for multiple meals.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 small sweet potato, peeled and cubed
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

Lemon-Tahini Dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1 clove garlic, minced
• Salt and pepper, to taste
• Water as needed for desired consistency

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the zucchini, red bell pepper, sweet potato, and cherry tomatoes with olive oil, salt, and pepper, and spread them evenly on the baking sheet. Roast for 20-25 minutes or until vegetables are tender and slightly caramelized.
3. While the vegetables roast, cook the quinoa. Bring the water and rinsed quinoa to a boil in a medium pot. Reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and fluff with a fork.
4. Prepare the dressing by whisking together tahini, lemon juice, olive oil, maple syrup, and garlic. Add water little by little until smooth and pourable, and season with salt and pepper.
5. To assemble, divide the cooked quinoa into bowls, top with roasted vegetables, and drizzle with the lemon-tahini dressing. Garnish with fresh parsley and serve warm or at room temperature.

Perfectly satisfying, this quinoa and roasted vegetable bowl offers a burst of fresh flavors complemented by the creamy, zesty dressing. This dish is a light yet nourishing lunch choice for any day, rich in fiber and nutrients, ideal for staying energized through the afternoon.

Chickpea and Spinach Stuffed Sweet Potatoes

Baked sweet potatoes make an excellent base for this savory chickpea and spinach filling, creating a lunch that’s both hearty and nutrient-dense. The chickpeas and spinach, seasoned with garlic and spices, bring warmth and depth to each bite. With naturally gluten-free and dairy-free ingredients, this meal is both health-conscious and filling.

Ingredients:

• 2 medium sweet potatoes
• 1 tbsp olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Scrub the sweet potatoes, pierce them with a fork, and place them on a baking sheet. Bake for 45-60 minutes, until they are soft and easily pierced with a knife.
2. While the sweet potatoes bake, heat olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add chickpeas, cumin, smoked paprika, salt, and pepper, cooking until chickpeas are golden, about 5 minutes. Stir in chopped spinach and cook just until wilted, about 2 more minutes.
4. Once sweet potatoes are done, slice them open lengthwise and fluff the insides with a fork. Spoon the chickpea and spinach mixture into each potato.
5. Garnish with fresh parsley and serve warm.

The warmth and softness of the sweet potato pairs beautifully with the seasoned chickpeas and spinach, creating a meal that’s wholesome, flavorful, and satisfying. This recipe is a fantastic option for anyone who wants a filling, plant-based lunch that’s packed with protein, fiber, and antioxidants.

Zucchini Noodles with Avocado Pesto and Grilled Chicken

Zucchini noodles, or “zoodles,” create a light and refreshing pasta-like base for this creamy avocado pesto and grilled chicken dish. The avocado provides a rich, creamy texture without any dairy, while the grilled chicken adds lean protein to keep you feeling full and energized throughout the afternoon. This dish is quick to prepare and perfect for a fresh lunch.

Ingredients:

• 2 large zucchinis, spiralized
• 1/2 lb grilled chicken breast, sliced
• Salt and pepper, to taste

Avocado Pesto:

• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 1 clove garlic
• Juice of 1/2 lemon
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Start by preparing the avocado pesto. In a food processor, blend together the avocado, basil, garlic, lemon juice, olive oil, salt, and pepper until smooth and creamy. Adjust seasoning as needed.
2. Toss the spiralized zucchini noodles with the avocado pesto until fully coated. Set aside.
3. If you haven’t already prepared the grilled chicken, season it with salt and pepper and grill on a hot skillet for about 6-7 minutes per side or until cooked through. Slice into strips.
4. Plate the pesto-coated zucchini noodles and top with the grilled chicken. Garnish with extra basil leaves or lemon zest if desired.

With fresh zucchini noodles and creamy avocado pesto, this dish is both light and rich, offering a balance of healthy fats, protein, and greens. It’s a fantastic low-carb, gluten-free lunch that’s full of vibrant flavors, perfect for anyone who wants a guilt-free yet satisfying meal.

Cauliflower Rice Stir-Fry with Tofu and Vegetables

This cauliflower rice stir-fry is a light yet satisfying lunch filled with colorful vegetables and crispy tofu, creating a meal that’s both gluten-free and dairy-free. With its Asian-inspired flavors, this dish brings a perfect mix of textures and flavors without any heavy ingredients, making it a great option for a nutritious midday meal.

Ingredients:

• 1 head cauliflower, grated into rice-sized pieces (or 3 cups store-bought cauliflower rice)
• 1 cup firm tofu, cubed
• 1 tbsp coconut oil or olive oil
• 1 bell pepper, sliced
• 1 small carrot, julienned
• 1/2 cup snow peas, trimmed
• 1/4 cup green onions, chopped
• 1 tbsp tamari or gluten-free soy sauce
• 1 tsp sesame oil
• Salt and pepper, to taste
• Sesame seeds and fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the bell pepper, carrot, and snow peas. Sauté until slightly tender but still crisp, about 3-4 minutes.
3. Add the cauliflower rice and cook for another 3-4 minutes, stirring frequently.
4. Stir in tamari, sesame oil, salt, and pepper, and toss to coat evenly. Add the tofu and green onions, and mix until everything is well combined.
5. Garnish with sesame seeds and fresh cilantro, and serve warm.

This dish brings a satisfying crunch from the veggies and tofu and an umami-rich flavor from the tamari and sesame oil. It’s light yet fulfilling, perfect for anyone craving a wholesome, veggie-packed lunch that’s also plant-based and nutrient-dense.

Mediterranean Chickpea Salad with Lemon-Herb Dressing

This vibrant Mediterranean chickpea salad is packed with fresh vegetables, olives, and a zesty lemon-herb dressing, offering a refreshing twist on a classic lunch salad. It’s a hearty, protein-packed dish that’s both gluten-free and dairy-free, making it an ideal choice for a light yet filling meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Lemon-Herb Dressing:

• Juice of 1 lemon
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, and parsley. Season with salt and pepper.
2. In a small bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the salad ingredients and toss well to coat evenly. Adjust seasoning if needed and serve immediately.

Fresh, tangy, and packed with protein, this chickpea salad is ideal for anyone who wants a nutrient-dense lunch with a Mediterranean flair. The bright lemon-herb dressing complements the vegetables and chickpeas beautifully, creating a dish that’s refreshing and satisfying.

Sweet Potato and Black Bean Tacos with Avocado Lime Sauce

These tacos feature a hearty and delicious filling of roasted sweet potatoes, black beans, and a creamy avocado lime sauce. Perfectly seasoned, these tacos are both gluten-free and dairy-free, providing a flavorful, plant-based lunch option with a great mix of textures.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 6 small gluten-free corn tortillas
• 1/4 cup fresh cilantro, chopped

Avocado Lime Sauce:

• 1 ripe avocado
• Juice of 1 lime
• 1 tbsp olive oil
• 1/4 cup water (or as needed for consistency)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, chili powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and caramelized.
2. While the sweet potatoes are roasting, prepare the avocado lime sauce by blending the avocado, lime juice, olive oil, and water until smooth and creamy. Season with salt and pepper to taste.
3. Heat the black beans in a small pot over low heat until warm, stirring occasionally.
4. To assemble the tacos, warm the tortillas in a skillet or in the oven. Fill each tortilla with a scoop of roasted sweet potatoes and black beans, drizzle with avocado lime sauce, and garnish with fresh cilantro.

These tacos offer a satisfying combination of smoky, spiced sweet potatoes and creamy avocado sauce that makes each bite incredibly flavorful. They’re filling yet light, perfect for a healthy, balanced lunch that’s easy to make and enjoy on any day.

Lentil and Vegetable Soup with Fresh Herbs

This warm and hearty lentil soup is packed with fresh vegetables and herbs, making it a nourishing, filling option for a gluten-free and dairy-free lunch. The flavors come together beautifully, creating a cozy and flavorful soup that’s ideal for a simple, healthful meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 bay leaf
• 1/2 tsp thyme
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
2. Add the zucchini, lentils, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes or until the lentils are tender.
3. Stir in the fresh parsley and dill, and adjust seasoning to taste. Remove the bay leaf before serving.

Packed with fiber, protein, and vegetables, this lentil soup is both hearty and wholesome. It’s a comforting meal that’s easy to prepare and offers rich, earthy flavors, ideal for a satisfying lunch that’s light yet fulfilling.

Spaghetti Squash with Mushroom and Spinach Marinara

This spaghetti squash dish brings a healthy, gluten-free twist to classic pasta, served with a rich and savory mushroom-spinach marinara. It’s a flavorful, nutrient-packed lunch that’s low in carbs but big on taste, perfect for anyone looking for a comforting yet light meal.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 2 cups fresh spinach
• 1 cup marinara sauce (ensure it’s gluten-free)
• Salt and pepper, to taste
• Fresh basil or parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, scoop out the seeds, and place cut-side down on a baking sheet. Bake for 35-40 minutes, until tender.
2. While the squash is baking, heat olive oil in a skillet over medium heat. Add mushrooms and garlic, cooking until mushrooms are tender and slightly browned, about 5 minutes.
3. Add the spinach and sauté until wilted. Pour in the marinara sauce, season with salt and pepper, and simmer for 5 minutes.
4. Once the spaghetti squash is cooked, use a fork to scrape out the strands. Divide the squash into bowls and top with the mushroom-spinach marinara. Garnish with fresh basil or parsley and serve warm.

This dish offers a wonderful alternative to traditional pasta, with spaghetti squash providing a light, tender base that pairs perfectly with the rich marinara and sautéed vegetables. It’s satisfying yet low in calories, making it ideal for a healthy and flavorful lunch.

Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers are loaded with a flavorful mixture of quinoa, black beans, and spices, making a vibrant and balanced lunch. Packed with protein, fiber, and vitamins, this gluten-free and dairy-free meal is easy to make and visually appealing, making it perfect for meal prep or a fresh midday pick-me-up.

Ingredients:

• 4 bell peppers (any color), tops cut off and seeds removed
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 garlic clove, minced
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the bell peppers upright in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
3. Stir in the cooked quinoa, black beans, diced tomatoes, cumin, smoked paprika, salt, and pepper. Cook until heated through and well combined.
4. Spoon the quinoa mixture into each bell pepper, filling them generously.
5. Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender. Garnish with fresh cilantro before serving.

These stuffed bell peppers are a visually stunning and nutritious option, bursting with wholesome flavors from the seasoned quinoa and black bean filling. They’re hearty enough to be satisfying while remaining light, offering a delicious, plant-based lunch that’s both vibrant and nourishing.

Grilled Portobello Mushroom Tacos with Mango Salsa

These grilled Portobello mushroom tacos are a delicious and unique take on traditional tacos. With savory, grilled mushrooms paired with a sweet and tangy mango salsa, these tacos are gluten-free, dairy-free, and packed with bold flavors. The juicy mushrooms provide a meaty texture, while the mango salsa brings a refreshing contrast.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper, to taste
• 6 small gluten-free corn tortillas
• 1 ripe mango, diced
• 1/4 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp honey (optional)
• 1 avocado, sliced, for garnish

Instructions:

1. Preheat the grill or a grill pan over medium heat. Brush the Portobello mushrooms with olive oil and season with smoked paprika, cumin, salt, and pepper.
2. Grill the mushrooms for 5-7 minutes per side, until they’re tender and have grill marks. Remove from heat and slice into strips.
3. While the mushrooms cook, prepare the mango salsa. In a bowl, combine the diced mango, red onion, cilantro, lime juice, and honey (if using). Toss well and season with salt and pepper.
4. Warm the corn tortillas in a skillet or on the grill.
5. To assemble the tacos, fill each tortilla with grilled mushroom strips and top with the mango salsa and avocado slices.

These tacos offer a delightful combination of smoky, juicy mushrooms with the sweetness and freshness of mango salsa. The flavors come together perfectly for a vibrant, satisfying, and healthy lunch. It’s a light and refreshing meal, ideal for anyone craving something different yet full of taste.

Chickpea and Avocado Salad Wraps

These refreshing chickpea and avocado wraps combine protein-packed chickpeas with creamy avocado, fresh veggies, and a light lemon-tahini dressing, all wrapped up in a gluten-free tortilla. This meal is not only healthy and satisfying but also quick and easy to prepare, making it a perfect lunch for busy days.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, mashed
• 1/4 red onion, finely chopped
• 1/2 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice
• 1 tbsp tahini
• Salt and pepper, to taste
• 4 gluten-free wraps or tortillas
• Fresh lettuce leaves, for wrapping

Instructions:

1. In a bowl, mash the chickpeas and avocado together until smooth but still slightly chunky.
2. Stir in the red onion, cucumber, cilantro, lemon juice, tahini, salt, and pepper. Mix well to combine.
3. Lay a few lettuce leaves on each gluten-free wrap and spoon the chickpea and avocado mixture on top.
4. Roll up the wraps, folding in the sides as you go, to create a tight seal.
5. Slice in half and serve immediately.

These chickpea and avocado wraps are a simple yet flavorful lunch that’s both filling and packed with healthy fats and fiber. The creamy avocado and tangy lemon-tahini dressing complement the chickpeas perfectly, making each bite rich and satisfying. These wraps are quick, nutritious, and can be easily customized with your favorite veggies.

Roasted Butternut Squash and Kale Salad with Pumpkin Seeds

This roasted butternut squash and kale salad is a warm, hearty lunch that’s perfect for fall or any season. The sweet, caramelized squash pairs beautifully with the earthy kale, and the pumpkin seeds add a nice crunch. A simple, tangy vinaigrette ties everything together, making this salad an ideal gluten-free and dairy-free lunch option.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• Salt and pepper, to taste
• 4 cups kale, stems removed and chopped
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup dried cranberries (optional)

Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cinnamon, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
2. While the squash roasts, massage the chopped kale with a little olive oil and a pinch of salt to soften the leaves.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to create the vinaigrette.
4. Once the squash is done, allow it to cool slightly. Toss the kale, roasted butternut squash, pumpkin seeds, and cranberries (if using) together in a large bowl.
5. Drizzle the vinaigrette over the salad and toss to combine. Serve immediately or chill for later.

This salad is a great balance of sweet and savory, with the roasted butternut squash offering a deliciously caramelized flavor that pairs perfectly with the earthy kale. The crunchy pumpkin seeds and sweet cranberries provide delightful texture and additional nutrition, making it an ideal gluten-free and dairy-free lunch choice.

Sweet Potato and Chickpea Buddha Bowl

This vibrant Buddha bowl is a nourishing and satisfying meal with a balanced mix of protein, fiber, and healthy fats. The roasted sweet potatoes, chickpeas, and fresh vegetables are topped with a tangy tahini dressing, making it a flavorful and wholesome gluten-free and dairy-free lunch option. It’s perfect for meal prep or a quick and nutritious midday meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 cup cooked quinoa or brown rice
• 1 cup spinach or mixed greens
• 1/4 cup cucumber, diced
• 1/4 cup cherry tomatoes, halved

Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 2-3 tbsp water, to thin
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and golden.
2. In a bowl, toss the chickpeas with olive oil, turmeric, garlic powder, salt, and pepper. Place on a separate baking sheet and roast for 15-20 minutes, until crispy.
3. While the sweet potatoes and chickpeas are roasting, prepare the quinoa or brown rice and set aside.
4. For the tahini dressing, whisk together the tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water until you reach the desired consistency.
5. Assemble the Buddha bowl by layering the quinoa or rice, spinach, roasted sweet potatoes, roasted chickpeas, cucumber, and cherry tomatoes. Drizzle with tahini dressing and serve.

This Buddha bowl is a wholesome, nutrient-dense meal with a perfect balance of flavors and textures. The roasted sweet potatoes and crispy chickpeas add satisfying crunch and flavor, while the tahini dressing brings it all together with a creamy, tangy finish. It’s a great gluten-free and dairy-free lunch that’s both filling and refreshing.

Zucchini Noodles with Pesto and Cherry Tomatoes

This dish is a light, gluten-free, and dairy-free alternative to traditional pasta. Zucchini noodles, tossed in a flavorful pesto sauce, create a fresh and satisfying meal, while the juicy cherry tomatoes add a burst of sweetness. It’s perfect for a quick, low-carb lunch that’s both nutritious and delicious.

Ingredients:

• 4 medium zucchinis, spiralized into noodles (zoodles)
• 1 tbsp olive oil
• 1 cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 2 garlic cloves
• 2 tbsp nutritional yeast
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• Fresh basil, for garnish (optional)

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still al dente. Remove from heat and set aside.
2. In a food processor, combine the basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper. Blend until smooth to create the pesto.
3. Toss the zucchini noodles with the pesto until evenly coated.
4. Add the cherry tomatoes and mix gently.
5. Garnish with fresh basil and serve immediately.

This dish is a light, refreshing, and nutrient-packed lunch that’s full of flavor. The zucchini noodles serve as a healthy base, while the homemade pesto adds a rich and creamy texture without any dairy. The burst of sweetness from the cherry tomatoes perfectly balances the savory flavors of the pesto, making it a satisfying meal that’s easy to prepare.

Quinoa Stuffed Bell Peppers with Avocado

These quinoa stuffed bell peppers are a wholesome and colorful lunch packed with plant-based protein and fiber. The quinoa and black bean filling, combined with fresh avocado and a simple seasoning, creates a flavorful, satisfying meal that’s both gluten-free and dairy-free. They are perfect for meal prep or a light, hearty lunch.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1 ripe avocado, sliced
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers upright in a baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.
3. Stir in the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through.
4. Stuff the bell peppers with the quinoa mixture, pressing down gently to pack the filling.
5. Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.
6. Top each stuffed pepper with fresh avocado slices and garnish with cilantro before serving.

These quinoa stuffed bell peppers are a healthy, filling, and flavorful lunch option. The quinoa and black bean filling is high in protein and fiber, while the avocado adds a creamy texture and healthy fats. They’re perfect for a gluten-free and dairy-free meal that’s both satisfying and nourishing.

Note: More recipes​ are coming soon!