50+ Delicious Holiday Dairy-Free Lunch Recipes to Try This Season

The holiday season is often synonymous with delicious meals, but for those following a dairy-free lifestyle, it can sometimes be a challenge to find lunch recipes that are both festive and satisfying.

Whether you’re hosting a holiday gathering or simply looking for nutritious and delicious lunch options, you can still enjoy hearty, flavorful meals without any dairy.

In this blog, we’ve curated a collection of over 50 mouth-watering holiday dairy-free lunch recipes that will add excitement to your table.

From warm and comforting soups to vibrant salads and filling wraps, these dishes are perfect for spreading holiday cheer without compromising on taste or dietary needs.

Whether you’re cooking for a crowd or preparing a cozy meal for yourself, these recipes prove that dairy-free meals can be just as indulgent and festive as their dairy-filled counterparts.

50+ Delicious Holiday Dairy-Free Lunch Recipes to Try This Season

The holiday season is a time for sharing meals with loved ones, and there’s no need to sacrifice flavor or comfort for dietary preferences.

With these 50+ holiday dairy-free lunch recipes, you can explore a variety of dishes that are not only free from dairy but also packed with festive flavors and nutritious ingredients.

From creamy soups to vibrant salads, these recipes ensure that everyone at your holiday table can enjoy a satisfying meal, no matter their dietary needs.

So, embrace the season with these delicious and diverse lunch ideas that will leave your guests raving—and asking for the recipe!

Roasted Sweet Potato & Chickpea Buddha Bowl

This Roasted Sweet Potato & Chickpea Buddha Bowl is a nourishing and colorful dish that’s perfect for a holiday lunch. It’s packed with vibrant roasted vegetables, crispy chickpeas, and a tangy tahini dressing. Ideal for those seeking a wholesome, dairy-free meal, this bowl is versatile and can be customized with your favorite seasonal ingredients. The warm, earthy flavors make it a comforting and satisfying choice for the festive season.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed greens or spinach
• 1/2 cup cooked quinoa or brown rice
• 1/4 cup pomegranate seeds (optional for garnish)

For the Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 2–3 tablespoons water (to thin)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, toss sweet potato cubes with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
3. In the same bowl, toss chickpeas with olive oil and a pinch of salt. Add to the baking sheet with the sweet potatoes. Roast for 25–30 minutes, flipping halfway, until the sweet potatoes are tender and chickpeas are crispy.
4. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, garlic, and water until smooth.
5. Assemble the Buddha bowl by layering mixed greens, quinoa, roasted sweet potatoes, and chickpeas. Drizzle with tahini dressing and garnish with pomegranate seeds.
6. Serve immediately and enjoy the vibrant holiday flavors!

This Roasted Sweet Potato & Chickpea Buddha Bowl is more than just a meal—it’s a celebration of wholesome, festive ingredients. The roasted sweet potatoes add warmth and sweetness, while the chickpeas provide a delightful crunch. Paired with the creamy tahini dressing, this dish is a crowd-pleaser that aligns perfectly with holiday cheer.

Dairy-Free Creamy Mushroom Pasta

Creamy pasta dishes are a holiday favorite, and this Dairy-Free Creamy Mushroom Pasta delivers all the indulgence without any dairy. Made with a luscious cashew-based sauce and sautéed mushrooms, this recipe is both rich and comforting. The earthy flavors of mushrooms combined with fresh herbs create a hearty dish that’s sure to become a seasonal staple. Perfect for a festive lunch or a cozy gathering with family and friends.

Ingredients:

• 12 oz (340 g) pasta (gluten-free if needed)
• 1 tablespoon olive oil
• 2 cups cremini mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup raw cashews, soaked in hot water for 30 minutes
• 1 cup vegetable broth
• 1/2 cup unsweetened almond or oat milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté mushrooms, onions, and garlic until the mushrooms are golden and the onions are translucent, about 8–10 minutes.
3. Drain the soaked cashews and blend them with vegetable broth, almond milk, thyme, and rosemary until smooth.
4. Pour the cashew sauce into the skillet with the mushrooms. Simmer on low heat for 5–7 minutes, stirring frequently, until the sauce thickens.
5. Toss the cooked pasta into the sauce, ensuring every strand is coated. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Dairy-Free Creamy Mushroom Pasta is the perfect balance of indulgence and nourishment. The creamy cashew sauce provides a decadent texture, while the mushrooms add depth and richness. It’s a satisfying holiday dish that everyone at the table can enjoy, proving that dairy-free can still be deliciously comforting.

Festive Lentil & Butternut Squash Salad

For a light yet filling holiday lunch, this Festive Lentil & Butternut Squash Salad is an excellent choice. Combining the nutty flavor of lentils with the caramelized sweetness of roasted butternut squash, this salad is a textural delight. Dried cranberries and toasted pecans add a seasonal touch, while a zesty citrus vinaigrette ties it all together. It’s a colorful, dairy-free option that feels like a celebration on a plate.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup cooked green or black lentils
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 4 cups arugula or mixed greens

For the Citrus Vinaigrette:

• 3 tablespoons orange juice
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss butternut squash with olive oil, cinnamon, paprika, salt, and pepper. Roast on a baking sheet for 25–30 minutes, until tender and slightly caramelized.
2. In a large bowl, combine cooked lentils, roasted butternut squash, dried cranberries, and toasted pecans.
3. Whisk together the citrus vinaigrette ingredients until emulsified.
4. Add the arugula to the bowl and drizzle with the vinaigrette. Toss gently to combine.
5. Serve immediately for a fresh and flavorful holiday lunch.

This Festive Lentil & Butternut Squash Salad is a beautiful way to celebrate the holidays with a healthy, dairy-free dish. The vibrant colors and bold flavors make it a standout addition to any table. Whether served as a main course or a side, this salad embodies the spirit of the season with its wholesome and festive ingredients.

Dairy-Free Veggie & Quinoa Stuffed Bell Peppers

These Dairy-Free Veggie & Quinoa Stuffed Bell Peppers are a festive and satisfying holiday lunch option. Packed with colorful vegetables, protein-rich quinoa, and a zesty tomato base, this dish is as beautiful as it is delicious. Perfect for impressing your guests while keeping the meal wholesome and dairy-free, these stuffed peppers bring bold flavors and vibrant colors to your holiday spread.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup tomato sauce
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Set aside.
2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant, about 2 minutes. Add zucchini, cherry tomatoes, black beans, corn, chili powder, cumin, salt, and pepper. Cook for 5 minutes until vegetables are tender.
3. Stir in the cooked quinoa and half of the tomato sauce. Mix well.
4. Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish. Pour the remaining tomato sauce around the peppers.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
6. Garnish with fresh cilantro and serve hot.

These Dairy-Free Veggie & Quinoa Stuffed Bell Peppers are a crowd-pleasing holiday dish that combines health and flavor effortlessly. The tender peppers and hearty filling make every bite enjoyable, while the zesty tomato sauce ties it all together. A wholesome, dairy-free option to add flair to your festive table.

Spiced Coconut Carrot Ginger Soup

Warm, creamy, and comforting, this Spiced Coconut Carrot Ginger Soup is a perfect holiday lunch that’s free of dairy but full of flavor. The natural sweetness of carrots blends beautifully with the zing of fresh ginger and the richness of coconut milk. Lightly spiced with cinnamon and nutmeg, this soup feels like a warm hug on a chilly holiday afternoon. Serve it with crusty bread or enjoy it on its own for a satisfying, festive meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 lb carrots, peeled and chopped
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onions, garlic, and ginger until fragrant, about 3 minutes.
2. Add the chopped carrots and cook for another 2–3 minutes.
3. Pour in the vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
4. Blend the soup with an immersion blender or in batches using a countertop blender until smooth.
5. Stir in the coconut milk and heat through. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro.

This Spiced Coconut Carrot Ginger Soup is a delightful blend of warmth and sweetness, perfect for the holiday season. It’s creamy without any dairy, making it a comforting option for everyone. Whether served as an appetizer or the main course, this soup is a festive and flavorful addition to your lunch menu.

Dairy-Free Spinach & Artichoke Flatbread

Enjoy the classic flavors of spinach and artichoke in this easy-to-make Dairy-Free Spinach & Artichoke Flatbread. With a creamy cashew-based spread and crisp flatbread crust, this dish is perfect for a light holiday lunch. It’s packed with the savory goodness of fresh spinach, marinated artichokes, and a hint of garlic, making it a festive, crowd-pleasing dish for your holiday gatherings.

Ingredients:

• 2 flatbread crusts (store-bought or homemade)
• 1 cup raw cashews, soaked in hot water for 30 minutes
• 1/4 cup unsweetened almond milk
• 1 tablespoon lemon juice
• 1 clove garlic
• 1 tablespoon olive oil
• 2 cups fresh spinach
• 1 cup marinated artichoke hearts, chopped
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Blend soaked cashews, almond milk, lemon juice, garlic, and a pinch of salt until smooth and creamy. Set aside.
3. Heat olive oil in a skillet over medium heat. Sauté spinach until wilted, about 2 minutes. Remove from heat.
4. Spread the cashew cream evenly over the flatbread crusts. Top with sautéed spinach and chopped artichoke hearts. Sprinkle with red pepper flakes if desired.
5. Bake for 10–12 minutes, or until the flatbread is crisp.
6. Slice and serve warm.

This Dairy-Free Spinach & Artichoke Flatbread is a quick and elegant holiday lunch option that captures the festive spirit. The creamy cashew spread and fresh toppings make it both indulgent and healthy, ensuring it will be a hit at any holiday table. Whether served as a main dish or shared as an appetizer, it’s bound to delight your guests.

Dairy-Free Sweet Potato & Black Bean Tacos

These Dairy-Free Sweet Potato & Black Bean Tacos are a festive and flavorful holiday lunch option. With their vibrant orange and black colors, they bring a fun and seasonal vibe to the table. Packed with roasted sweet potatoes, spiced black beans, and topped with creamy avocado, these tacos are as satisfying as they are healthy. They’re perfect for a light yet hearty meal that everyone will enjoy.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup canned black beans, rinsed and drained
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 6 small corn or flour tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through.
2. In a skillet, heat the remaining olive oil over medium heat. Add the black beans, chili powder, garlic powder, and a pinch of salt. Cook for 5 minutes until heated through.
3. Warm the tortillas in a dry skillet or microwave.
4. Assemble the tacos by layering roasted sweet potatoes, spiced black beans, and avocado slices on each tortilla. Garnish with fresh cilantro and serve with lime wedges.

These Dairy-Free Sweet Potato & Black Bean Tacos are a vibrant and delicious holiday lunch idea. Their bold flavors and nutrient-packed ingredients make them a satisfying choice for everyone at the table. Light, festive, and easy to customize, they’re perfect for casual gatherings or mid-day holiday meals.

Dairy-Free Lentil & Mushroom Shepherd’s Pie

This Dairy-Free Lentil & Mushroom Shepherd’s Pie is a plant-based take on the classic comfort food, making it an ideal holiday lunch. A hearty mixture of lentils, mushrooms, and vegetables is topped with creamy mashed potatoes (made dairy-free with almond milk and olive oil). It’s a warm, wholesome dish that’s perfect for feeding a crowd while keeping the meal inclusive and delicious.

Ingredients:

• 3 large potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon olive oil (for filling)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, diced
• 1 cup cooked lentils
• 1 cup frozen peas and carrots mix
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1 cup vegetable broth
• 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. Preheat your oven to 375°F (190°C). Boil the potatoes in salted water until tender, about 15 minutes. Drain, then mash with almond milk, olive oil, salt, and pepper. Set aside.
2. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until softened, about 2 minutes. Add mushrooms and cook until tender, about 5 minutes.
3. Stir in the lentils, peas and carrots, tomato paste, thyme, and vegetable broth. Simmer for 5 minutes. If the mixture is too thin, mix the cornstarch with 1 tablespoon of water and stir it in to thicken.
4. Transfer the filling to a baking dish. Spread the mashed potatoes evenly over the top.
5. Bake for 20 minutes, or until the potatoes are lightly golden. Serve warm.

This Dairy-Free Lentil & Mushroom Shepherd’s Pie is a cozy and satisfying holiday dish. The hearty filling and creamy mashed potato topping make it a wholesome and comforting choice for lunch. It’s perfect for sharing and sure to please both plant-based eaters and traditional Shepherd’s Pie fans.

Dairy-Free Chickpea Caesar Salad Wraps

These Dairy-Free Chickpea Caesar Salad Wraps are a light yet flavorful holiday lunch option. Packed with protein-rich chickpeas, crisp lettuce, and a creamy dairy-free Caesar dressing, these wraps are both satisfying and refreshing. Perfect for a casual holiday gathering or a quick, healthy lunch between festivities, they offer a great balance of crunch and creaminess without any dairy.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 2 cups romaine lettuce, chopped
• 1/4 cup shredded carrots
• 4 large whole-grain wraps or tortillas
• 1/4 cup vegan Caesar dressing (store-bought or homemade)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium heat. Add chickpeas, garlic powder, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally, until chickpeas are slightly crispy.
2. Toss the lettuce and carrots with the vegan Caesar dressing in a large bowl.
3. Warm the wraps slightly to make them pliable.
4. Assemble the wraps by spreading the lettuce mixture evenly, then topping with seasoned chickpeas. Roll tightly and slice in half if desired.
5. Serve immediately or wrap in parchment paper for an on-the-go lunch.

These Dairy-Free Chickpea Caesar Salad Wraps are a fresh and healthy holiday lunch idea that’s full of flavor. The creamy dressing and spiced chickpeas make every bite delightful. Easy to prepare and perfect for sharing, these wraps are a versatile and festive addition to your holiday menu.

Dairy-Free Holiday Wild Rice & Cranberry Salad

This Dairy-Free Holiday Wild Rice & Cranberry Salad is a festive and wholesome lunch option, perfect for the holiday season. Combining the nutty flavor of wild rice with sweet cranberries, crunchy walnuts, and a citrusy dressing, it’s a vibrant dish that brings a burst of flavor and color to your table. Serve it as a light main course or a hearty side that complements any holiday spread.

Ingredients:

• 1 cup wild rice
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/3 cup chopped walnuts
• 1/4 cup chopped green onions
• 1/4 cup pomegranate seeds (optional, for garnish)
• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Cook the wild rice in vegetable broth according to the package instructions. Allow it to cool slightly.
2. In a large bowl, combine the cooked rice, dried cranberries, walnuts, and green onions.
3. In a small bowl, whisk together olive oil, orange juice, apple cider vinegar, maple syrup, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss to combine. Garnish with pomegranate seeds if desired.
5. Serve chilled or at room temperature for a refreshing and flavorful holiday lunch.

This Dairy-Free Holiday Wild Rice & Cranberry Salad is a delightful balance of flavors and textures. It’s a versatile dish that works as a standalone meal or a colorful addition to your holiday table. Nutritious, light, and festive, this salad is sure to be a crowd-pleaser.

Dairy-Free Butternut Squash & Sage Risotto

Creamy and comforting without any dairy, this Dairy-Free Butternut Squash & Sage Risotto is an elegant holiday lunch option. Made with Arborio rice, roasted butternut squash, and fragrant sage, this dish is rich in flavor and perfect for a cozy holiday gathering. It’s a great option for impressing your guests with minimal effort.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil, divided
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/4 cup dry white wine (optional)
• 1 teaspoon chopped fresh sage (or 1/2 teaspoon dried sage)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and lightly browned.
2. Heat the remaining olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
3. Stir in the Arborio rice and cook for 1–2 minutes until the grains are slightly translucent.
4. Add the white wine (if using) and cook until it evaporates. Begin adding the vegetable broth, one ladle at a time, stirring constantly. Allow the liquid to absorb before adding more broth.
5. Once the rice is creamy and tender (about 20 minutes), stir in the roasted butternut squash and sage. Season with salt and pepper to taste.
6. Serve warm, garnished with additional sage if desired.

This Dairy-Free Butternut Squash & Sage Risotto is the epitome of holiday comfort food. Its creamy texture and savory-sweet flavor make it an indulgent yet wholesome meal. It’s perfect for a festive lunch that feels luxurious but is entirely plant-based.

Dairy-Free Veggie & Hummus Flatbreads

Dairy-Free Veggie & Hummus Flatbreads are a light and customizable holiday lunch idea. These flatbreads are loaded with fresh vegetables, creamy hummus, and a drizzle of tangy balsamic glaze, making them an easy and crowd-pleasing option. They’re ideal for a casual gathering where guests can assemble their own flatbread creations, adding a fun interactive element to the meal.

Ingredients:

• 4 flatbreads or naan (dairy-free)
• 1 cup hummus (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber slices
• 1/4 cup sliced red onion
• 1/4 cup Kalamata olives, sliced
• 1/4 cup shredded carrots
• 2 tablespoons balsamic glaze
• Fresh parsley for garnish

Instructions:

1. Warm the flatbreads in the oven or on a skillet until slightly crispy.
2. Spread a generous layer of hummus over each flatbread.
3. Top with cherry tomatoes, cucumber slices, red onion, olives, and shredded carrots.
4. Drizzle with balsamic glaze and garnish with fresh parsley.
5. Serve immediately or let guests customize their own toppings for a fun, interactive meal.

These Dairy-Free Veggie & Hummus Flatbreads are a colorful and healthy addition to your holiday menu. Packed with fresh ingredients and vibrant flavors, they’re perfect for a festive lunch that’s both nourishing and satisfying. Quick to prepare and endlessly customizable, they’ll become a favorite for holiday gatherings.

Dairy-Free Quinoa & Roasted Vegetable Bowl

This Dairy-Free Quinoa & Roasted Vegetable Bowl is a nourishing and vibrant dish that’s perfect for a holiday lunch. Packed with protein-rich quinoa, sweet roasted vegetables, and a tangy lemon-tahini dressing, it’s a satisfying and wholesome meal. The combination of flavors and textures, along with the bright dressing, makes this bowl a refreshing and energizing option for any holiday gathering.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato, zucchini, and bell pepper with olive oil, cumin, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, or until tender.
2. While the vegetables roast, cook the quinoa by bringing water or broth to a boil. Add the quinoa, reduce heat, and simmer for 15–20 minutes until the liquid is absorbed. Fluff with a fork.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper to make the dressing.
4. To assemble, divide the quinoa into bowls and top with roasted vegetables. Drizzle with the lemon-tahini dressing and garnish with fresh parsley.

This Dairy-Free Quinoa & Roasted Vegetable Bowl is a perfect balance of healthy grains and roasted vegetables, all brought together with a creamy lemon-tahini dressing. It’s an excellent holiday lunch option for anyone looking for a light, nutritious, and satisfying meal. This vibrant bowl can also be easily customized with your favorite vegetables and protein options.

Dairy-Free Sweet Potato & Kale Soup

This Dairy-Free Sweet Potato & Kale Soup is a comforting and hearty option for a cozy holiday lunch. Packed with nutrient-rich sweet potatoes, fiber-filled kale, and a rich vegetable broth, this soup is both warming and satisfying. It’s a great make-ahead meal that can be easily reheated for a quick and wholesome lunch throughout the holiday season.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups kale, chopped
• 1 tablespoon lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
2. Add the diced sweet potatoes, vegetable broth, water, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the sweet potatoes are tender.
3. Add the chopped kale to the soup and cook for an additional 5–7 minutes until the kale is wilted and tender.
4. For a creamier texture, use an immersion blender to blend the soup partially (or blend some of the soup in a blender and return to the pot).
5. Stir in lemon juice if desired, and adjust seasoning to taste. Serve warm.

This Dairy-Free Sweet Potato & Kale Soup is the epitome of comfort food, offering a creamy texture and nutrient-packed ingredients. The blend of sweet potatoes and kale makes this soup both sweet and savory, perfect for a holiday lunch or a light dinner. It’s a filling, healthy, and easy-to-make dish that will keep you cozy all season long.

Dairy-Free Chickpea & Avocado Salad Sandwiches

These Dairy-Free Chickpea & Avocado Salad Sandwiches are a quick, satisfying, and nutritious holiday lunch option. Packed with mashed chickpeas, creamy avocado, and fresh vegetables, they’re a perfect alternative to traditional tuna or chicken salad. The combination of ingredients creates a smooth, flavorful filling that pairs wonderfully with whole-grain bread. These sandwiches are not only healthy but also easy to prepare, making them perfect for a busy holiday season.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, peeled and mashed
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon dijon mustard
• Salt and pepper to taste
• 4 slices whole-grain or gluten-free bread
• Fresh lettuce or spinach leaves

Instructions:

1. In a bowl, mash the chickpeas with a fork or potato masher until mostly broken down.
2. Add the mashed avocado, red onion, celery, lemon juice, dijon mustard, salt, and pepper. Mix well until everything is combined.
3. Toast the bread slices if desired.
4. Spread the chickpea and avocado mixture evenly over two slices of bread. Top with fresh lettuce or spinach.
5. Assemble the sandwiches, slice, and serve immediately.

These Dairy-Free Chickpea & Avocado Salad Sandwiches offer a creamy, savory alternative to traditional sandwiches. Full of flavor and texture, they’re perfect for a quick, nutritious lunch during the holidays. This versatile recipe can be customized with extra herbs or vegetables, making it easy to adjust to your preferences while keeping it healthy and dairy-free.

Note: More recipes are coming soon!