45+ Delicious Holiday Gluten-Free One-Pot Recipes to Your Feast

The holiday season is all about celebration, joy, and, of course, food! But when you’re preparing for a big holiday feast, the last thing you want to deal with is a sink full of dishes.

That’s where one-pot recipes come in – the ultimate solution for easy holiday cooking and minimal cleanup.

If you’re following a gluten-free lifestyle or hosting guests who do, it’s crucial to find delicious, festive meals that cater to dietary needs without sacrificing flavor.

Whether you’re planning a cozy family dinner or feeding a large crowd, these 45+ holiday gluten-free one-pot recipes will not only save you time but also ensure everyone can enjoy a hearty, tasty meal.

From comforting casseroles and savory stews to vibrant pasta dishes and fragrant rice meals, there’s something for every taste and occasion in this collection.

So, let’s dive into the world of holiday cooking made easy – one pot at a time!

45+ Delicious Holiday Gluten-Free One-Pot Recipes to Your Feast

The holiday season should be filled with joy, not stress, and these 45+ holiday gluten-free one-pot recipes are the perfect way to ensure that your meals are both delicious and easy to prepare.

By simplifying your cooking process and cutting down on the dishes, these recipes will allow you to spend more time enjoying the festivities with loved ones.

Whether you’re looking to create a festive main course, a flavorful side dish, or a comforting dessert, there are plenty of gluten-free one-pot options to suit your needs.

Embrace the spirit of the season and make your holiday cooking as effortless and enjoyable as possible – one pot at a time!

Gluten-Free One-Pot Holiday Stuffing

This Gluten-Free One-Pot Holiday Stuffing is a hearty and flavorful side dish that pairs perfectly with your holiday meals. Made with gluten-free bread, fresh herbs, and vegetables, it offers all the savory goodness of traditional stuffing but without the gluten. Whether it’s for Thanksgiving, Christmas, or any festive gathering, this easy recipe will be a crowd-pleaser.

Ingredients:

• 1 loaf gluten-free bread, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup vegetable broth (or chicken broth)
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a large oven-safe pot over medium heat. Add the onion, celery, and garlic. Sauté for about 5 minutes, until softened.
3. Add the dried sage, thyme, salt, and pepper, and cook for another 2 minutes.
4. Stir in the cubed gluten-free bread and mix well. Pour the vegetable broth over the bread mixture and toss to combine.
5. Cover the pot and bake in the oven for 25 minutes. Remove the lid and bake for an additional 10 minutes, or until the top is crispy.
6. Garnish with fresh parsley before serving.

This Gluten-Free One-Pot Holiday Stuffing offers all the flavors of a traditional stuffing without any of the gluten. The combination of fresh vegetables, herbs, and gluten-free bread creates a delicious, savory side dish that will be the star of your holiday table. Best of all, it’s a one-pot wonder, making cleanup a breeze so you can focus on enjoying your holiday meal.

Gluten-Free One-Pot Creamy Mushroom Risotto

This Gluten-Free One-Pot Creamy Mushroom Risotto is an indulgent dish that is both comforting and festive. The rich, earthy flavors of the mushrooms blend seamlessly with creamy arborio rice, making it a perfect side or main dish for any holiday meal. The best part is that it’s made in one pot, making it an easy and hassle-free recipe for your holiday menu.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups arborio rice
• 4 cups gluten-free vegetable broth
• 1 cup dry white wine (optional)
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 teaspoon dried thyme
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the mushrooms and cook for 5-7 minutes, until the mushrooms release their moisture and become golden brown.
3. Add the arborio rice and stir for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using) and stir until it’s absorbed by the rice.
5. Gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
6. Stir in the heavy cream, Parmesan cheese, thyme, salt, and pepper. Cook for an additional 2-3 minutes, until everything is well combined and heated through.
7. Garnish with fresh parsley before serving.

This Gluten-Free One-Pot Creamy Mushroom Risotto is the perfect dish for your holiday spread. With its creamy texture, savory mushrooms, and hint of Parmesan, it’s a rich and satisfying addition to any celebration. The one-pot method ensures it’s simple to make and clean up afterward, so you can enjoy your festive meal without stress. A comforting, elegant dish that will surely impress your guests.

Gluten-Free One-Pot Holiday Roast Vegetables

This Gluten-Free One-Pot Holiday Roast Vegetables recipe is a delicious and vibrant addition to your holiday menu. Roasted root vegetables such as carrots, parsnips, and sweet potatoes are combined with a blend of herbs and roasted to perfection in one pot. It’s a healthy, gluten-free, and visually stunning dish that will bring color and flavor to your festive feast.

Ingredients:

• 3 medium carrots, peeled and cut into chunks
• 2 medium parsnips, peeled and cut into chunks
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the carrots, parsnips, and sweet potatoes. Drizzle with olive oil and sprinkle with rosemary, thyme, garlic powder, salt, and pepper. Toss to coat the vegetables evenly.
3. Transfer the vegetables to a large oven-safe pot or Dutch oven, spreading them in an even layer.
4. Cover and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
5. Remove from the oven and garnish with fresh parsley before serving.

This Gluten-Free One-Pot Holiday Roast Vegetables recipe is an easy and flavorful side dish that adds a festive touch to your table. The combination of sweet potatoes, carrots, and parsnips, roasted with aromatic herbs, brings out the natural sweetness of the vegetables and creates a colorful and hearty addition to any holiday meal. This dish is simple to prepare, requires minimal cleanup, and is perfect for anyone following a gluten-free lifestyle during the holidays.

Gluten-Free One-Pot Cranberry Orange Chicken

This Gluten-Free One-Pot Cranberry Orange Chicken is a vibrant, juicy, and flavorful dish that captures the essence of the holiday season. The tangy cranberries combined with sweet orange zest and a touch of herbs create a savory yet slightly sweet glaze that elevates the chicken. Perfect for a holiday dinner or a festive gathering, this dish requires minimal preparation and cleanup while delivering maximum flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup fresh cranberries
• 1 orange, zested and juiced
• 2 tablespoons honey or maple syrup
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup gluten-free chicken broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large oven-safe pot over medium heat. Season the chicken breasts with salt, pepper, rosemary, and thyme, and brown them on both sides for about 3-4 minutes each. Remove from the pot and set aside.
2. In the same pot, add the cranberries, orange juice, orange zest, honey, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
3. Return the chicken breasts to the pot, spooning some of the cranberry mixture over the top. Cover and simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and the cranberries have softened.
4. Remove the chicken breasts and keep warm. Increase the heat and cook the sauce for an additional 5 minutes until it thickens slightly.
5. Serve the chicken with the cranberry sauce spooned over the top, garnished with fresh parsley.

This Gluten-Free One-Pot Cranberry Orange Chicken is the perfect dish to add a burst of holiday flavor to your dinner table. The sweetness of the cranberries and orange, balanced by the savory chicken, creates a dish that feels festive and comforting. The one-pot method ensures the cleanup is easy, making this a perfect choice for a holiday gathering or a weeknight dinner that’s full of flavor with minimal fuss.

Gluten-Free One-Pot Holiday Chili

This Gluten-Free One-Pot Holiday Chili is a comforting and hearty dish, perfect for chilly winter nights or festive gatherings. Made with lean ground turkey (or beef), beans, and a flavorful combination of spices, this chili is rich, savory, and naturally gluten-free. It’s an easy one-pot meal that can be prepared in advance and served up to warm your guests on cold holiday nights.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey (or beef)
• 1 onion, diced
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup gluten-free chicken broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned.
2. Add the onion, bell pepper, and garlic, cooking for 5-7 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, and cook for another 2 minutes to bring out the flavors of the spices.
4. Add the diced tomatoes, kidney beans, black beans, and chicken broth. Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until the chili thickens and the flavors meld.
5. Garnish with fresh cilantro before serving.

This Gluten-Free One-Pot Holiday Chili is a deliciously warming dish that combines hearty ingredients and bold spices, making it an ideal choice for a cold holiday evening or a festive meal. Packed with protein and fiber, it’s both satisfying and nourishing. The one-pot preparation makes cleanup easy, and it can be made ahead of time, so you can enjoy the holiday season without the hassle of complicated cooking.

Gluten-Free One-Pot Sweet Potato and Black Bean Stew

This Gluten-Free One-Pot Sweet Potato and Black Bean Stew is a cozy, nourishing dish that brings together the earthy sweetness of roasted sweet potatoes with hearty black beans. Full of spices and packed with fiber, it’s the perfect vegetarian and gluten-free option for your holiday menu. The stew is easy to make and only requires one pot, making it perfect for a stress-free meal that still feels festive.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• ½ teaspoon chili powder
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
2. Add the cubed sweet potatoes and cook for 5 minutes, stirring occasionally.
3. Stir in the cumin, paprika, coriander, chili powder, salt, and pepper, and cook for another 2 minutes to release the flavors of the spices.
4. Add the black beans, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 20-25 minutes, until the sweet potatoes are tender and the stew has thickened.
5. Stir in the spinach or kale (if using) and cook for another 2-3 minutes until wilted.
6. Garnish with fresh cilantro before serving.

This Gluten-Free One-Pot Sweet Potato and Black Bean Stew is a vibrant and satisfying option that’s perfect for a cozy holiday meal. Packed with plant-based protein, fiber, and bold spices, this stew offers a nourishing and comforting dish that can be served as a main course or side dish. The one-pot preparation makes it easy to prepare and clean up, allowing you to focus on spending time with loved ones during the busy holiday season.

Gluten-Free One-Pot Holiday Shepherd’s Pie

This Gluten-Free One-Pot Holiday Shepherd’s Pie is a comforting and hearty dish perfect for any holiday gathering. Made with a flavorful ground meat filling, topped with creamy mashed potatoes, and baked to golden perfection, this dish combines savory ingredients in a single pot. It’s a simple, gluten-free alternative to the traditional shepherd’s pie, and it’s sure to become a new holiday favorite.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground lamb or beef
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup carrots, diced
• 1 cup peas
• 1 tablespoon tomato paste
• 2 tablespoons gluten-free flour
• 1 cup gluten-free beef broth
• 1 teaspoon Worcestershire sauce (make sure it’s gluten-free)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 4 tablespoons butter
• ½ cup milk or dairy-free alternative

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground meat and cook until browned, breaking it up as it cooks.
2. Add the onion, garlic, and carrots to the pot, and cook for 5 minutes until softened.
3. Stir in the tomato paste, then sprinkle the gluten-free flour over the mixture. Cook for 2 minutes to eliminate the raw flour taste.
4. Add the beef broth, Worcestershire sauce, thyme, peas, salt, and pepper. Simmer for 10-15 minutes until the mixture thickens.
5. Meanwhile, cook the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash with butter and milk until smooth.
6. Preheat your oven to 375°F (190°C). Spread the meat mixture evenly in the bottom of an oven-safe pot. Top with the mashed potatoes, smoothing them out with a spatula.
7. Bake for 25-30 minutes until the top is golden and the filling is bubbling.

This Gluten-Free One-Pot Holiday Shepherd’s Pie is the epitome of comfort food, making it a perfect dish for the holiday table. With its rich, savory filling and creamy mashed potato topping, it’s a meal that will satisfy everyone, whether they’re gluten-free or not. The best part is that it’s all cooked in one pot, making cleanup a breeze so you can focus on enjoying time with loved ones.

Gluten-Free One-Pot Holiday Butternut Squash Soup

This Gluten-Free One-Pot Holiday Butternut Squash Soup is velvety smooth, naturally sweet, and full of flavor. With roasted butternut squash as the star ingredient, it’s the perfect way to bring a festive and comforting touch to your holiday meals. Made with fresh herbs and a creamy finish, this soup is a great starter or side dish that’s both satisfying and gluten-free.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 4 cups gluten-free vegetable broth
• 1 cup coconut milk (or heavy cream for a richer option)
• Salt and pepper to taste
• Fresh parsley or sage for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread it in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened.
3. Add the roasted squash to the pot along with the ginger, cinnamon, and nutmeg. Stir to combine.
4. Pour in the vegetable broth and bring to a simmer. Cook for 10-15 minutes to allow the flavors to meld.
5. Use an immersion blender or regular blender to purée the soup until smooth.
6. Stir in the coconut milk (or cream), and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or sage.

This Gluten-Free One-Pot Holiday Butternut Squash Soup is a perfect balance of sweet and savory, with the rich texture of roasted squash enhanced by warm spices. It’s an excellent way to start any holiday meal or enjoy as a cozy winter dish. The one-pot method ensures it’s easy to prepare and clean up, making it a practical yet elegant choice for your holiday table.

Gluten-Free One-Pot Holiday Baked Ziti

This Gluten-Free One-Pot Holiday Baked Ziti is a comforting and satisfying main dish that’s perfect for any holiday gathering. Made with gluten-free pasta, marinara sauce, and a blend of gooey cheeses, it’s a hearty dish that will please guests of all dietary needs. Baked to perfection in one pot, this dish is easy to make, and the delicious, cheesy crust will have everyone coming back for seconds.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 pound gluten-free ziti pasta
• 4 cups gluten-free marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Add the gluten-free ziti pasta and marinara sauce to the pot, stirring to combine. Bring to a simmer and cook for 5-7 minutes until the pasta is slightly softened.
4. Stir in the ricotta cheese and half of the shredded mozzarella cheese. Season with salt and pepper to taste.
5. Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top of the pasta mixture.
6. Cover the pot with a lid or foil and bake for 20 minutes. Remove the cover and bake for an additional 10 minutes until the cheese is melted and bubbly.
7. Garnish with fresh basil or parsley before serving.

This Gluten-Free One-Pot Holiday Baked Ziti is a cheesy, savory, and satisfying dish that brings everyone together. With its rich tomato sauce, gooey cheeses, and perfectly cooked gluten-free pasta, it’s a crowd-pleaser that’s simple to make and easy to clean up. Whether served as a main dish or a side, this baked ziti will surely become a holiday staple.

Gluten-Free One-Pot Holiday Stuffed Bell Peppers

These Gluten-Free One-Pot Holiday Stuffed Bell Peppers are a delicious, colorful, and healthy addition to any holiday meal. Packed with a savory filling of quinoa, vegetables, and your choice of protein (turkey, chicken, or beef), they are baked to perfection and topped with cheese for a comforting finish. This dish is gluten-free, nutrient-rich, and easy to prepare, making it an ideal main or side dish for your holiday celebrations.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup cooked quinoa
• 1 cup cooked ground turkey, chicken, or beef
• 1 cup diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, mozzarella, or a dairy-free option)
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
3. Stir in the quinoa, ground meat, diced tomatoes, oregano, basil, cumin, paprika, salt, and pepper. Cook for another 5 minutes, allowing the flavors to combine and the mixture to heat through.
4. Stuff each bell pepper with the quinoa mixture, pressing gently to pack the filling tightly.
5. Place the stuffed peppers in a baking dish and top each with shredded cheese.
6. Cover with foil and bake for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.
7. Garnish with fresh cilantro or parsley before serving.

These Gluten-Free One-Pot Holiday Stuffed Bell Peppers are a colorful and flavorful dish that offers a delightful combination of textures and tastes. The tender peppers, savory filling, and melted cheese create a comforting meal that’s perfect for holiday gatherings. Whether served as a main course or a side, these stuffed peppers are a nutrient-packed option that will satisfy a variety of dietary preferences, making them a holiday hit.

Gluten-Free One-Pot Holiday Mushroom Risotto

This Gluten-Free One-Pot Holiday Mushroom Risotto is a creamy, rich dish full of earthy flavors that is perfect for any holiday feast. Made with gluten-free Arborio rice, savory mushrooms, and a touch of Parmesan, this risotto is simple to prepare in just one pot. The slow-cooked process allows the rice to absorb all the delicious flavors, resulting in a creamy, luxurious dish that will be the highlight of any holiday meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 cup Arborio rice (ensure it’s gluten-free)
• 4 cups gluten-free vegetable or chicken broth, warm
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and become golden brown.
3. Stir in the Arborio rice, coating it with the oil and mushroom mixture. Cook for 1-2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine (if using), and stir until the liquid is mostly absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth.
6. Continue cooking, adding broth and stirring until the rice is tender and creamy, about 20-25 minutes.
7. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
8. Serve hot, garnished with fresh thyme or parsley.

This Gluten-Free One-Pot Holiday Mushroom Risotto is a luxurious and comforting dish that brings an air of sophistication to any holiday table. The creamy, tender rice combined with the earthy mushrooms and savory Parmesan offers a truly satisfying meal. Simple to prepare and requiring only one pot, this risotto is a great option for a gluten-free holiday feast that will impress guests and leave them craving more.

Gluten-Free One-Pot Holiday Sweet Potato and Black Bean Chili

This Gluten-Free One-Pot Holiday Sweet Potato and Black Bean Chili is a hearty and flavorful vegetarian dish perfect for a cozy holiday meal. Packed with nutrient-rich sweet potatoes, protein-filled black beans, and a blend of spices, this chili is both filling and full of festive flavors. The best part? It’s made in one pot, making cleanup a breeze and leaving you more time to relax and enjoy your holiday gathering.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 2 cups cooked black beans (or one 15 oz can, drained and rinsed)
• 1 can (14.5 oz) diced tomatoes
• 1 cup gluten-free vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• Fresh cilantro or green onions for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Stir in the diced sweet potatoes and cook for 5-7 minutes, allowing them to soften slightly.
3. Add the black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer, and cook for 25-30 minutes, or until the sweet potatoes are tender and the flavors meld together.
5. Stir in the corn kernels and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro or green onions.

This Gluten-Free One-Pot Holiday Sweet Potato and Black Bean Chili is a warm and satisfying dish that combines the sweetness of the potatoes with the savory, smoky flavors of the chili. It’s a comforting, gluten-free option that’s perfect for vegetarians or anyone looking to enjoy a hearty meal without the hassle of multiple pots. Simple, flavorful, and easy to make, this chili will be a hit at your holiday table.

Gluten-Free One-Pot Holiday Butternut Squash and Spinach Pasta

This Gluten-Free One-Pot Holiday Butternut Squash and Spinach Pasta is a delicious, creamy, and festive dish that’s perfect for the holiday season. Featuring tender gluten-free pasta, roasted butternut squash, fresh spinach, and a rich garlic and Parmesan sauce, this dish offers a beautiful balance of sweet, savory, and creamy flavors. It’s easy to make in one pot, making it ideal for a cozy dinner or a side dish to serve alongside your holiday spread.

Ingredients:

• 1 tablespoon olive oil
• 1 small butternut squash, peeled and diced
• 2 cups gluten-free pasta (penne or fusilli work well)
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1 cup heavy cream or dairy-free cream
• 2 cups fresh spinach, chopped
• ½ cup grated Parmesan cheese (or dairy-free cheese)
• Salt and pepper to taste
• Fresh thyme or sage for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 25-30 minutes, until the squash is tender and caramelized.
2. In a large pot, cook the gluten-free pasta according to package directions. Drain and set aside.
3. In the same pot, add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the vegetable broth and heavy cream to the pot, bringing it to a simmer. Stir to combine.
5. Once the sauce begins to thicken, add the roasted butternut squash and cooked pasta, stirring gently to combine.
6. Stir in the chopped spinach and Parmesan cheese, allowing the spinach to wilt and the cheese to melt into the sauce.
7. Season with salt and pepper to taste, and garnish with fresh thyme or sage before serving.

This Gluten-Free One-Pot Holiday Butternut Squash and Spinach Pasta is a creamy, savory dish that’s perfect for the holiday season. The sweetness of the butternut squash pairs beautifully with the richness of the garlic cream sauce, while the fresh spinach adds a vibrant green touch. Easy to prepare and bursting with flavor, this dish is a perfect addition to any holiday table, providing a satisfying gluten-free option that everyone will enjoy.

Gluten-Free One-Pot Holiday Chicken and Rice Casserole

This Gluten-Free One-Pot Holiday Chicken and Rice Casserole is a comforting, hearty dish that brings together tender chicken, fluffy rice, and a creamy sauce, all cooked in one pot. With a blend of seasonings and a crunchy topping of gluten-free breadcrumbs, this casserole makes for a simple yet festive meal that is sure to be a hit at any holiday gathering. It’s flavorful, easy to prepare, and requires minimal cleanup, leaving you more time to enjoy the holiday festivities.

Ingredients:

• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup gluten-free rice (white or brown)
• 2 cups chicken broth
• 1 cup heavy cream or coconut milk
• 1 cup frozen peas and carrots
• ½ teaspoon dried thyme
• Salt and pepper to taste
• 1 cup gluten-free breadcrumbs
• ½ cup shredded cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 7-8 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the rice, chicken broth, and heavy cream, bringing the mixture to a simmer.
4. Return the chicken to the pot and add the frozen peas and carrots, thyme, salt, and pepper. Cover and cook on low heat for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
5. Preheat the oven to 375°F (190°C).
6. Top the casserole with gluten-free breadcrumbs and shredded cheese (if using), and bake for 10-15 minutes, or until the top is golden brown and crispy.
7. Garnish with fresh parsley before serving.

This Gluten-Free One-Pot Holiday Chicken and Rice Casserole is a delicious, comforting dish that brings together the perfect combination of flavors and textures. The creamy, savory chicken and rice filling is topped with a crispy, golden crust, making it an irresistible holiday meal. It’s a one-pot wonder that’s easy to prepare, and the leftovers make for a great next-day meal. Ideal for family gatherings or holiday dinners, this casserole is sure to be a crowd-pleaser.

Gluten-Free One-Pot Holiday Lentil and Vegetable Stew

This Gluten-Free One-Pot Holiday Lentil and Vegetable Stew is a hearty and wholesome dish filled with tender lentils, colorful vegetables, and a savory broth. The dish is both filling and full of festive flavors, making it a great option for a vegetarian or gluten-free holiday meal. Rich in protein and fiber, this stew is perfect for warming up on a chilly holiday evening and pairs wonderfully with gluten-free bread for dipping.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups spinach or kale, chopped
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for about 5 minutes until softened.
2. Add the garlic and cook for another minute, until fragrant.
3. Stir in the lentils, diced tomatoes, vegetable broth, rosemary, thyme, salt, and pepper. Bring the mixture to a simmer.
4. Cover and cook for 30-35 minutes, or until the lentils are tender and the stew has thickened. If needed, add more broth for your desired consistency.
5. Stir in the chopped spinach or kale, and cook for an additional 5 minutes until wilted.
6. Serve hot, garnished with fresh parsley.

This Gluten-Free One-Pot Holiday Lentil and Vegetable Stew is a flavorful and satisfying meal that’s perfect for the holiday season. The hearty lentils and vegetables create a filling dish that’s rich in nutrients, while the savory herbs and spices bring warmth and depth to the stew. Whether you’re looking for a vegetarian main course or a hearty side dish, this stew will surely become a holiday favorite, offering both comfort and nourishment in every bowl.

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