50+ Flavorful Sunday Dairy-Free Lunch Recipes to Enjoy

Sundays are the perfect time to unwind, relax, and enjoy a delicious meal with family or friends.

However, for those who follow a dairy-free lifestyle, planning a tasty and satisfying lunch can be a challenge.

Whether you’re avoiding dairy for health reasons, allergies, or simply choosing a plant-based lifestyle, finding flavorful and wholesome lunch ideas is key to making the most of your Sundays.

In this article, we’ve curated a list of 50+ Sunday Dairy-Free Lunch Recipes that are not only easy to prepare but also packed with nutrients and bursting with flavors.

From hearty soups and vibrant salads to satisfying bowls and wraps, these recipes cater to a variety of tastes and dietary preferences.

Whether you’re in the mood for something light and refreshing or something rich and hearty, there’s something here for everyone.

Let’s dive into these mouthwatering options that will make your Sunday meals not only enjoyable but nourishing!

50+ Flavorful Sunday Dairy-Free Lunch Recipes to Enjoy

With these 50+ Sunday Dairy-Free Lunch Recipes, you now have a treasure trove of ideas to inspire your next weekend meal.

From comforting dishes like creamy dairy-free soups to fresh, vibrant salads and savory bowls, these recipes are sure to please even the pickiest eaters.

No need to worry about dairy when you’re looking to create a meal that’s both satisfying and health-conscious.

These recipes offer something for everyone—whether you’re meal prepping for the week or gathering with loved ones around the table.

So, grab your ingredients, get cooking, and enjoy a dairy-free Sunday lunch that’s both delicious and nutritious!

Creamy Dairy-Free Sweet Potato & Coconut Curry

This Sweet Potato & Coconut Curry is a perfect option for a Sunday lunch that’s both hearty and entirely dairy-free. Packed with tender sweet potatoes, fragrant spices, and creamy coconut milk, this dish is rich in flavor while being gentle on the stomach. Ideal for a cozy family meal, it pairs beautifully with steamed rice or warm naan. Plus, it’s vegan-friendly, ensuring everyone at the table is happy!

Ingredients:

• 2 tbsp coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp curry powder
• 1 can (14 oz) coconut milk
• 2 medium sweet potatoes, peeled and cubed
• 1 cup vegetable stock
• 1 cup chickpeas (cooked or canned)
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
2. Stir in the turmeric, cumin, coriander, and curry powder. Cook for 1 minute until fragrant.
3. Add the sweet potatoes and toss to coat them in the spices. Pour in the coconut milk and vegetable stock. Bring to a simmer.
4. Cover and cook for 15–20 minutes or until the sweet potatoes are tender.
5. Stir in the chickpeas and spinach. Cook for another 5 minutes until the spinach is wilted.
6. Season with salt and pepper. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This curry is an ideal addition to your Sunday lunch repertoire, offering a satisfying balance of creaminess and spice without the use of dairy. The natural sweetness of the sweet potatoes complements the rich coconut milk, while the spinach and chickpeas add nutritional value. It’s quick to prepare, making your day both flavorful and stress-free.

Dairy-Free Lemon Herb Quinoa Salad

A light yet filling option, Lemon Herb Quinoa Salad brings a burst of fresh flavors to your Sunday lunch. This dish combines fluffy quinoa with vibrant vegetables, fresh herbs, and a zesty lemon dressing. Completely dairy-free, it’s a wonderful choice for health-conscious eaters or those looking for a refreshing and wholesome meal.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• Juice of 1 large lemon
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Instructions:

1. Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed.
2. Fluff the cooked quinoa with a fork and allow it to cool slightly.
3. In a large bowl, combine the cherry tomatoes, cucumber, red onion, parsley, and mint.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
5. Add the quinoa to the vegetable mixture and drizzle with the dressing. Toss gently to combine.
6. Adjust the seasoning if necessary. Serve chilled or at room temperature.

This Lemon Herb Quinoa Salad is the epitome of a simple yet flavorful dairy-free dish. It’s nutrient-packed, vibrant, and versatile, making it perfect for a relaxed Sunday lunch. The zesty lemon dressing ties the ingredients together, leaving you with a meal that’s as satisfying as it is healthy.

Hearty Dairy-Free Lentil & Vegetable Stew

When comfort is the goal, Lentil & Vegetable Stew delivers on all fronts. This robust dish is brimming with earthy lentils, tender vegetables, and warming spices, offering a nutritious and filling Sunday meal. Free from dairy, it caters to various dietary preferences and pairs excellently with crusty bread or a side salad.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1 cup dry green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 zucchini, diced
• 2 cups chopped kale
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened.
2. Stir in the garlic, smoked paprika, cumin, and thyme. Cook for 1 minute.
3. Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 20–25 minutes or until the lentils are tender.
4. Add the zucchini and kale, and cook for an additional 5–7 minutes until the vegetables are tender.
5. Season with salt and pepper. Serve hot, garnished with fresh parsley.

This Lentil & Vegetable Stew is a comforting and nutritious choice for Sunday lunch. Its hearty flavors and warming qualities make it ideal for cooler days. Simple to make and full of wholesome ingredients, it’s a satisfying way to fuel up while keeping your meal entirely dairy-free.

Dairy-Free Avocado & Chickpea Salad Sandwich

For a quick and satisfying lunch, this Avocado & Chickpea Salad Sandwich is a delightful dairy-free option. The creamy avocado and mashed chickpeas create a filling base that is enriched with tangy lemon, fresh herbs, and crunchy vegetables. Perfect for a light but hearty Sunday lunch, this sandwich is not only delicious but also packed with nutrients.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 1 ripe avocado, mashed
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, finely diced
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• Salt and black pepper to taste
• 4 slices whole grain or gluten-free bread
• Fresh lettuce or spinach leaves

Instructions:

1. In a bowl, mash the chickpeas and avocado together until smooth but slightly chunky.
2. Add the red onion, cucumber, lemon juice, dill, olive oil, salt, and pepper. Stir until well combined.
3. Toast the bread slices to your liking.
4. Spread the chickpea and avocado mixture onto two slices of bread. Top with fresh lettuce or spinach leaves.
5. Close the sandwiches, cut them in half, and serve immediately.

This Avocado & Chickpea Salad Sandwich is a simple, protein-packed, and refreshing dairy-free lunch option. The creamy texture of avocado combined with the chickpeas offers a satisfying bite, while the freshness of the vegetables and herbs adds lightness to the dish. It’s quick to prepare and perfect for a laid-back Sunday meal.

Dairy-Free Mediterranean Quinoa Bowl

The Mediterranean Quinoa Bowl is a bright, flavorful, and nutrient-rich meal that is both dairy-free and satisfying. With its colorful mix of quinoa, roasted vegetables, olives, and a tangy lemon-tahini dressing, this bowl captures the essence of Mediterranean cuisine. It’s a great dish for a filling yet light Sunday lunch.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil (for dressing)
• 1 tsp ground cumin

Instructions:

1. Rinse the quinoa under cold water. Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender. Fluff with a fork and set aside.
2. Preheat the oven to 400°F (200°C). On a baking sheet, toss the bell pepper, zucchini, and tomatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, cumin, and a pinch of salt to make the dressing.
4. To assemble the bowl, layer the quinoa, roasted vegetables, olives, and red onion in a large bowl. Drizzle with the lemon-tahini dressing.
5. Toss gently and serve.

This Mediterranean Quinoa Bowl is bursting with flavors and textures that make it a perfect Sunday lunch. The quinoa serves as a satisfying base, while the roasted vegetables and tangy dressing elevate the dish. It’s a great way to enjoy a nutritious, dairy-free meal packed with vitamins and healthy fats.

Dairy-Free Spaghetti Aglio e Olio

For pasta lovers seeking a dairy-free option, Spaghetti Aglio e Olio is a perfect choice. This Italian classic is simple yet full of flavor, featuring garlic, olive oil, chili flakes, and fresh parsley. It’s light, zesty, and satisfying, making it a perfect Sunday lunch that’s quick to prepare and deliciously satisfying.

Ingredients:

• 12 oz spaghetti (gluten-free, if preferred)
• 4 tbsp olive oil
• 5 garlic cloves, thinly sliced
• 1 tsp red pepper flakes (adjust to taste)
• 1/4 cup fresh parsley, chopped
• Salt to taste
• Zest of 1 lemon (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for 2-3 minutes until fragrant and golden, being careful not to burn the garlic.
3. Add the red pepper flakes and stir for another 30 seconds.
4. Add the drained pasta to the skillet along with the reserved pasta water. Toss to coat the pasta in the garlic-infused olive oil.
5. Stir in the fresh parsley and season with salt to taste. Optionally, sprinkle with lemon zest for extra brightness.
6. Serve immediately, garnished with more parsley if desired.

Spaghetti Aglio e Olio is the epitome of a simple yet flavorful meal. This dairy-free pasta dish delivers a satisfying bite with the richness of olive oil and the sharpness of garlic, complemented by the heat from red pepper flakes. It’s perfect for a light Sunday lunch or a quick weeknight meal. You can enjoy it as-is or customize with your favorite vegetables for a heartier version.

Dairy-Free Roasted Vegetable & Hummus Wraps

Roasted Vegetable & Hummus Wraps are a nutritious and delicious choice for a light yet satisfying Sunday lunch. The roasted vegetables bring out natural sweetness, while the creamy hummus adds richness and flavor. These wraps are not only dairy-free but also vegan, making them a great choice for anyone looking for a wholesome, plant-based meal.

Ingredients:

• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1 small eggplant, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup hummus (store-bought or homemade)
• 4 large whole wheat or gluten-free wraps
• 1/4 cup fresh spinach leaves
• 1 tbsp tahini (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the sliced zucchini, bell pepper, and eggplant on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
3. Roast for 20–25 minutes, flipping the vegetables halfway through, until they are tender and lightly browned.
4. Lay the wraps flat on a clean surface. Spread hummus evenly across the center of each wrap.
5. Add a handful of spinach leaves and top with the roasted vegetables.
6. Drizzle with tahini, if desired, and wrap the tortillas tightly.
7. Cut the wraps in half and serve immediately.

These Roasted Vegetable & Hummus Wraps are a simple, satisfying, and dairy-free lunch option that’s perfect for a Sunday meal. The roasted veggies provide depth and flavor, while the hummus adds a creamy element that brings everything together. It’s a versatile dish that can easily be adjusted to suit your favorite vegetables, making it ideal for customization.

Dairy-Free Chickpea & Avocado Power Bowl

The Chickpea & Avocado Power Bowl is a nutrient-packed, colorful bowl that’s both satisfying and light enough for a Sunday lunch. With creamy avocado, protein-rich chickpeas, and crunchy vegetables, this bowl is full of fresh flavors and textures. Topped with a tangy lemon-tahini dressing, it’s a wholesome meal that’s naturally dairy-free and perfect for boosting energy.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 1 lemon
• 2 tbsp tahini
• Salt and pepper to taste
• 1/4 tsp cumin (optional)

Instructions:

1. In a large bowl, toss the chickpeas, cherry tomatoes, cucumber, red onion, and cilantro together.
2. In a small bowl, whisk together olive oil, lemon juice, tahini, salt, pepper, and cumin to create the dressing.
3. Drizzle the dressing over the chickpea and vegetable mixture and toss to coat.
4. Gently fold in the sliced avocado to keep it intact.
5. Serve the power bowl immediately, garnished with additional cilantro if desired.

This Chickpea & Avocado Power Bowl is a wonderfully balanced dairy-free lunch option that’s both filling and refreshing. The creamy avocado complements the protein-packed chickpeas, while the lemon-tahini dressing adds a delightful zing. Perfect for a healthy, vibrant Sunday lunch, this bowl offers a nutritious boost that will leave you feeling energized and satisfied.

Dairy-Free Spicy Black Bean Tacos

These Spicy Black Bean Tacos are a flavorful and satisfying choice for a quick and easy Sunday lunch. The spicy black beans provide a savory base, and the toppings add layers of freshness and crunch. This dish is completely dairy-free, and the tacos can be customized with your favorite veggies and garnishes, making them both versatile and crowd-pleasing.

Ingredients:

• 2 cans (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Hot sauce (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until soft and fragrant.
2. Add the black beans, cumin, paprika, chili powder, salt, and pepper. Cook for 5–7 minutes, mashing the beans slightly with a fork or potato masher. Adjust seasoning to taste.
3. While the beans cook, warm the tortillas in a dry skillet or microwave.
4. To assemble the tacos, spoon the spicy black bean mixture onto each tortilla.
5. Top with shredded lettuce, diced tomatoes, cilantro, and a squeeze of lime. Add hot sauce for extra heat if desired.
6. Serve immediately with lime wedges on the side.

These Spicy Black Bean Tacos are a fun and delicious dairy-free lunch option that brings bold flavors with minimal effort. The spicy, savory beans pair perfectly with fresh toppings, and the corn tortillas provide a satisfying crunch. Whether enjoyed solo or as part of a taco bar, this dish is sure to be a crowd favorite for your Sunday meal.

Dairy-Free Lentil & Sweet Potato Stew

Lentil & Sweet Potato Stew is a comforting, hearty, and nutritious option for a dairy-free Sunday lunch. Packed with protein-rich lentils, antioxidant-rich sweet potatoes, and an aromatic blend of spices, this stew is perfect for warming up on a cooler day. It’s a filling and satisfying meal that’s not only dairy-free but also vegan and gluten-free, making it suitable for a variety of dietary needs.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and garlic, and sauté for 5–7 minutes, until softened.
2. Add the sweet potatoes, lentils, cumin, turmeric, cinnamon, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce the heat and let it simmer uncovered for 30–40 minutes, or until the lentils and sweet potatoes are tender.
4. Taste and adjust the seasoning with additional salt, pepper, or spices if needed.
5. Serve hot, garnished with fresh parsley.

This Lentil & Sweet Potato Stew is a soul-warming, hearty dish that’s perfect for a nourishing Sunday lunch. The combination of lentils and sweet potatoes creates a balanced and satisfying meal, while the spices add a rich depth of flavor. It’s an easy-to-make, one-pot wonder that will leave you feeling full and content, making it an ideal choice for anyone looking for a cozy and dairy-free meal.

Dairy-Free Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a light, flavorful, and refreshing dairy-free lunch option. The zucchini noodles (or “zoodles”) serve as a perfect low-carb alternative to traditional pasta, and the homemade pesto sauce is made without dairy but is still creamy and rich. With fresh basil, garlic, olive oil, and pine nuts, this dish brings together all the bold flavors of a classic pesto but without any dairy.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

1. Spiralize the zucchinis into noodles and set them aside.
2. In a food processor or blender, combine the basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth, scraping down the sides as needed.
3. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2–3 minutes, just until they soften slightly but still retain their texture.
4. Remove from heat and toss the zucchini noodles with the prepared pesto sauce until well-coated.
5. Serve the pesto zoodles in bowls, garnished with halved cherry tomatoes.

This Zucchini Noodles with Pesto dish offers a fresh and satisfying twist on traditional pasta. The pesto sauce, made without any dairy, is vibrant and rich, and the zucchini noodles are a light, healthy alternative. Whether you’re following a dairy-free diet or just looking for a delicious, vegetable-packed lunch, this recipe is sure to become a favorite.

Dairy-Free Cauliflower Tacos with Avocado Crema

Cauliflower Tacos with Avocado Crema are a delicious and flavorful dairy-free option that brings bold textures and tastes together in one dish. The roasted cauliflower, with its smoky seasoning, is complemented by the creamy avocado crema, creating a perfect contrast. These tacos are packed with flavor and are great for anyone looking to enjoy a dairy-free, plant-based lunch.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado
• 1/4 cup coconut yogurt or dairy-free sour cream
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)
• Pickled red onions (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, cumin, paprika, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the cauliflower for 25–30 minutes, flipping halfway through, until the florets are crispy and golden.
4. While the cauliflower roasts, make the avocado crema by blending the avocado, coconut yogurt (or dairy-free sour cream), lime juice, and a pinch of salt in a blender or food processor until smooth.
5. Warm the corn tortillas in a dry skillet or microwave.
6. To assemble the tacos, divide the roasted cauliflower evenly between the tortillas. Drizzle with avocado crema and garnish with fresh cilantro and pickled red onions if desired.
7. Serve immediately.

These Cauliflower Tacos with Avocado Crema are a delicious and satisfying dairy-free lunch that packs a punch of flavor and texture. The roasted cauliflower brings a smoky, savory element to the dish, while the creamy avocado crema adds a smooth richness without any dairy. These tacos are a fun and flavorful way to enjoy a plant-based meal and are sure to please even non-vegans.

Dairy-Free Mediterranean Quinoa Salad

This Mediterranean Quinoa Salad is a refreshing, vibrant dish perfect for a Sunday lunch. Packed with protein-rich quinoa, fresh vegetables, olives, and a tangy lemon-oregano dressing, it’s both light and filling. This salad is dairy-free, vegan, and full of Mediterranean flavors, making it a wholesome, easy-to-make option.

Ingredients:

• 1 cup quinoa, cooked
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, cucumber, tomatoes, olives, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Serve chilled or at room temperature.

This Mediterranean Quinoa Salad is a vibrant and satisfying dairy-free option that’s perfect for a light yet filling Sunday lunch. With fresh ingredients and a simple dressing, it’s a versatile dish that can be served on its own or as a side to grilled vegetables or protein.

Dairy-Free Sweet Potato & Black Bean Burrito Bowl

The Sweet Potato & Black Bean Burrito Bowl is a flavorful, nutrient-dense, and satisfying meal. Sweet potatoes, black beans, and a variety of toppings come together to create a hearty, dairy-free bowl that’s both customizable and delicious. This meal is perfect for a Sunday lunch or meal prep for the week ahead.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup cooked brown rice
• 1/4 cup salsa
• 1/2 avocado, sliced
• 1/4 cup cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then roast for 20–25 minutes until tender and lightly browned.
2. In a bowl, layer the cooked rice, black beans, roasted sweet potatoes, corn, salsa, and avocado slices.
3. Garnish with chopped cilantro and serve immediately.

This Sweet Potato & Black Bean Burrito Bowl is a delicious, satisfying dairy-free lunch that combines hearty ingredients with bold flavors. It’s easy to prepare, highly customizable, and offers a great balance of protein, fiber, and healthy fats. Whether for a casual Sunday meal or meal prep, it’s sure to keep you feeling full and nourished.

Dairy-Free Veggie & Tofu Stir-Fry

A Veggie & Tofu Stir-Fry is an easy, quick, and healthy dairy-free lunch option. Packed with colorful vegetables, protein-rich tofu, and a savory sauce, this stir-fry is a great way to enjoy a nutritious meal in under 30 minutes. It’s full of flavor, simple to make, and can be customized with your favorite veggies.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tbsp sesame oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/4 cup soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• 1 green onion, chopped

Instructions:

1. Heat sesame oil in a large pan or wok over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 7–8 minutes.
2. Add the red bell pepper, broccoli, and carrot to the pan, and stir-fry for 5–6 minutes until the vegetables are tender-crisp.
3. In a small bowl, mix soy sauce, rice vinegar, and sesame seeds. Pour the sauce over the stir-fried tofu and vegetables, and toss to coat.
4. Garnish with chopped green onions and serve immediately.

This Veggie & Tofu Stir-Fry is a quick, flavorful, and dairy-free meal that’s perfect for a light yet filling Sunday lunch. The tofu adds a great protein boost, and the combination of fresh vegetables and savory sauce makes it both satisfying and nutritious. It’s easy to prepare and can be tailored to your vegetable preferences, making it an ideal weeknight or weekend meal.

Note: More recipes are coming soon!