50+ Delicious Sunday Dairy-Free Oven Recipes to Try This Weekend

Sundays are for relaxation, family, and enjoying delicious meals that bring everyone together. But if you’re living a dairy-free lifestyle, finding recipes that are both satisfying and flavorful can feel like a challenge.

That’s why we’ve curated this ultimate collection of 50+ Sunday Dairy-Free Oven Recipes!

These recipes are perfect for cozy dinners, meal prepping, or even indulging in comfort food without compromising your dietary needs.

From hearty casseroles and roasted vegetables to savory main dishes and decadent desserts, this list has something for everyone.

Whether you’re cooking for a large family or treating yourself to a solo feast, these oven-friendly recipes will transform your Sundays into a culinary celebration.

Dive in to discover how easy and delicious dairy-free cooking can be!

50+ Delicious Sunday Dairy-Free Oven Recipes to Try This Weekend

With these 50+ Sunday Dairy-Free Oven Recipes, you’re set for endless culinary inspiration.

Each recipe showcases how versatile and delicious dairy-free cooking can be, proving that you don’t need dairy to create satisfying and flavorful meals.

Whether you’re looking for a comforting casserole, a savory roast, or a crowd-pleasing dessert, these recipes have you covered.

Make Sundays your favorite day of the week with meals that nourish the body and soul, all while accommodating your dietary needs.

Don’t hesitate to experiment and customize these recipes to fit your preferences—you might even discover a new family favorite!

Let the oven do the work while you enjoy quality time and mouthwatering dairy-free dishes.

Dairy-Free Lemon Herb Roasted Vegetables

This dairy-free Lemon Herb Roasted Vegetables recipe is a vibrant and flavorful dish perfect for Sunday meals. Packed with colorful seasonal vegetables and enhanced with zesty lemon and aromatic herbs, this dish is both nutritious and delicious. It’s versatile enough to serve as a side dish or a light main course. With minimal prep and hands-off roasting, it’s an easy way to add wholesome goodness to your Sunday dinner table.

Ingredients:

• 2 cups broccoli florets
• 2 cups chopped carrots
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the broccoli, carrots, bell pepper, and zucchini.
3. Drizzle the olive oil over the vegetables, followed by lemon juice, zest, garlic, oregano, thyme, smoked paprika, salt, and pepper. Toss until evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized.
6. Serve warm, garnished with additional lemon zest if desired.

This Lemon Herb Roasted Vegetables recipe is a crowd-pleaser that’s as easy to make as it is to enjoy. It’s naturally dairy-free and highlights the fresh flavors of the season. Pair it with your favorite protein or enjoy it on its own for a healthy Sunday meal.

Dairy-Free Baked Sweet Potato Casserole

For a comforting yet dairy-free twist on a classic, this Baked Sweet Potato Casserole is a must-try. Creamy sweet potatoes are enhanced with coconut milk and warming spices, then topped with a crunchy pecan topping. It’s perfect for Sunday family dinners and offers all the nostalgia of traditional recipes, without the dairy.

Ingredients:

For the sweet potato base:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup coconut milk
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

For the pecan topping:

• 1 cup chopped pecans
• 1/4 cup almond flour
• 2 tablespoons coconut sugar
• 2 tablespoons coconut oil, melted

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Boil sweet potatoes in a large pot of water until fork-tender (about 15 minutes). Drain and mash until smooth.
3. Mix the mashed sweet potatoes with coconut milk, maple syrup, melted coconut oil, cinnamon, nutmeg, and salt. Spread evenly in the prepared baking dish.
4. In a small bowl, combine the pecans, almond flour, coconut sugar, and melted coconut oil. Sprinkle the topping evenly over the sweet potatoes.
5. Bake for 25-30 minutes, until the topping is golden and crisp.
6. Let cool slightly before serving.

This Baked Sweet Potato Casserole is rich, flavorful, and completely dairy-free, making it a fantastic addition to your Sunday menu. Its velvety texture and nutty topping create a comforting dish that’s sure to be a hit at any table.

Dairy-Free Oven-Baked BBQ Jackfruit Sliders

Craving something hearty and indulgent but dairy-free? These Oven-Baked BBQ Jackfruit Sliders are the answer! Tender jackfruit is coated in a tangy barbecue sauce and baked to perfection, then served on soft buns. Perfect for Sunday dinners, they bring a plant-based spin to comfort food classics.

Ingredients:

• 2 cans young jackfruit in water, drained and shredded
• 1/2 cup barbecue sauce (ensure it’s dairy-free)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• Slider buns (dairy-free)
• Optional toppings: coleslaw, pickles

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add the onion and cook until translucent, about 3-5 minutes.
3. Stir in the shredded jackfruit, smoked paprika, garlic powder, chili powder, and salt. Cook for 5 minutes, stirring occasionally.
4. Mix in the barbecue sauce, ensuring the jackfruit is evenly coated.
5. Spread the jackfruit mixture onto the prepared baking sheet in an even layer. Bake for 15 minutes.
6. Remove from the oven and pile the jackfruit onto slider buns. Add your favorite toppings and serve warm.

These BBQ Jackfruit Sliders redefine Sunday comfort food with a dairy-free twist. Juicy, flavorful, and satisfying, they’re a hit with both plant-based eaters and omnivores alike. Serve them at family dinners or casual get-togethers for a guaranteed crowd-pleaser.

Dairy-Free Baked Ratatouille Casserole

This Dairy-Free Baked Ratatouille Casserole is a wholesome, colorful dish that brings the flavors of Provence straight to your table. Packed with layers of roasted eggplant, zucchini, bell peppers, and tomatoes, it’s a hearty and satisfying Sunday meal. The oven does most of the work, making it a low-effort yet highly impressive recipe to share with your loved ones.

Ingredients:

• 1 medium eggplant, thinly sliced
• 1 medium zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 medium tomatoes, thinly sliced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a small bowl, mix olive oil, garlic, thyme, basil, salt, and pepper.
3. Arrange the sliced vegetables in alternating layers (eggplant, zucchini, squash, bell pepper, tomato) in the baking dish, overlapping slightly.
4. Drizzle the seasoned olive oil over the vegetables evenly. If desired, sprinkle breadcrumbs on top.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the vegetables are tender and slightly caramelized.
6. Serve warm as a main or side dish.

This Baked Ratatouille Casserole is a showstopper, blending simplicity with elegance. Dairy-free and loaded with fresh, roasted vegetables, it’s a flavorful and healthy addition to your Sunday dinner spread.

Dairy-Free Maple Dijon Roasted Brussels Sprouts

Transform Brussels sprouts into a mouthwatering side dish with this Dairy-Free Maple Dijon Roasted Brussels Sprouts recipe. The natural sweetness of maple syrup pairs beautifully with the tang of Dijon mustard, creating a caramelized, crispy delight. Perfect for a cozy Sunday gathering, this dish will win over even the pickiest eaters.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
3. Add the Brussels sprouts to the bowl and toss until fully coated.
4. Spread the Brussels sprouts in a single layer on the prepared baking sheet.
5. Roast for 20-25 minutes, stirring halfway, until the Brussels sprouts are crispy and golden.
6. Serve immediately, garnished with a drizzle of maple syrup if desired.

These Maple Dijon Roasted Brussels Sprouts redefine what a vegetable side dish can be. Crispy, sweet, and tangy, they’re a dairy-free option that elevates any Sunday meal into something special.

Dairy-Free Oven-Baked Falafel Bowls

Bring the flavors of the Mediterranean to your Sunday table with these Dairy-Free Oven-Baked Falafel Bowls. Crispy on the outside and tender on the inside, these baked falafels are healthier than their fried counterparts. Served with fresh veggies, hummus, and warm pita bread, they create a delightful plant-based meal that’s perfect for sharing.

Ingredients:

For the falafel:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil
• 2 tablespoons chickpea flour or all-purpose flour
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• Salt and pepper to taste

For the bowl:

• Mixed greens or lettuce
• Cherry tomatoes, halved
• Cucumber slices
• Dairy-free hummus
• Warm pita bread or flatbread

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, olive oil, flour, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture comes together but is still slightly chunky.
3. Form the mixture into small patties or balls and place them on the baking sheet.
4. Bake for 20 minutes, flipping halfway, until golden and crispy.
5. Assemble the bowls by layering greens, falafels, tomatoes, cucumber, and a dollop of hummus. Serve with warm pita on the side.

These Oven-Baked Falafel Bowls are a wholesome, dairy-free feast that’s as fun to assemble as it is to eat. With bold flavors and nutritious ingredients, they make a satisfying centerpiece for a Sunday dinner that everyone will love.

Dairy-Free Oven-Baked Tofu and Vegetable Stir-Fry

This Dairy-Free Oven-Baked Tofu and Vegetable Stir-Fry offers a convenient twist on a classic stir-fry by using the oven for a hands-off approach. Marinated tofu and vibrant vegetables come together in a tangy, savory sauce, making it a nutritious and satisfying dish. Perfect for Sunday dinners, this recipe is as easy to prepare as it is to enjoy.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 cup bell peppers, sliced (red, yellow, or green)
• 1 cup snap peas
• 1 medium carrot, julienned
• 2 tablespoons olive oil

For the marinade:

• 1/4 cup soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the marinade ingredients.
3. Toss the tofu cubes in half of the marinade and spread them on one side of the baking sheet. Bake for 15 minutes.
4. Meanwhile, toss the vegetables with olive oil and the remaining marinade.
5. After 15 minutes, add the vegetables to the other side of the baking sheet. Bake for another 15 minutes, stirring the tofu and vegetables halfway.
6. Serve warm over rice or noodles, garnished with sesame seeds or green onions.

This Oven-Baked Tofu and Vegetable Stir-Fry is a game-changer for Sunday dinners. With its crispy tofu and flavorful vegetables, it’s a dairy-free dish that’s easy to prepare and bursting with umami goodness.

Dairy-Free Baked Eggplant Parmesan

Craving comfort food without the dairy? This Dairy-Free Baked Eggplant Parmesan delivers all the cozy, saucy, and cheesy goodness you love. Eggplant slices are breaded, baked, and layered with marinara sauce and a creamy dairy-free cashew cheese for a meal that’s satisfying, indulgent, and perfect for Sunday family dinners.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 cup breadcrumbs (dairy-free)
• 1/2 cup almond milk
• 2 cups marinara sauce
• 1 cup dairy-free shredded cheese or cashew cheese

For the cashew cheese (optional):

• 1 cup raw cashews, soaked for 2-3 hours
• 1/4 cup water
• 2 tablespoons nutritional yeast
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Dip each eggplant slice into almond milk, then coat with breadcrumbs. Place on the baking sheets and bake for 20 minutes, flipping halfway through.
3. If making cashew cheese, blend all the cashew cheese ingredients until smooth and creamy.
4. In a baking dish, layer marinara sauce, baked eggplant slices, and cashew cheese or dairy-free shredded cheese. Repeat until all ingredients are used, finishing with cheese on top.
5. Bake the assembled dish for 20-25 minutes, until bubbly and golden.
6. Let cool slightly before serving with a side of pasta or a green salad.

This Baked Eggplant Parmesan is a dairy-free delight that satisfies comfort food cravings. Whether paired with pasta or enjoyed on its own, it’s a wholesome, hearty meal perfect for Sunday gatherings.

Dairy-Free Oven-Baked Black Bean Enchiladas

For a Mexican-inspired Sunday dinner, try these Dairy-Free Oven-Baked Black Bean Enchiladas. Packed with seasoned black beans, vegetables, and a zesty tomato sauce, they’re topped with a creamy, dairy-free sauce that adds richness and flavor. These enchiladas are easy to make, freezer-friendly, and a surefire hit with family and friends.

Ingredients:

• 8-10 corn tortillas
• 2 cups cooked black beans (or canned, rinsed and drained)
• 1 cup diced bell peppers
• 1/2 cup diced onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 1/2 cups enchilada sauce (ensure it’s dairy-free)
• 1 cup dairy-free shredded cheese or cashew cream

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a skillet, heat a small amount of oil over medium heat. Sauté the onions and bell peppers until softened. Add the black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2-3 minutes.
3. Spoon the black bean mixture into the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
4. Pour enchilada sauce over the rolled tortillas, ensuring they’re evenly coated. Sprinkle with dairy-free cheese or dollop cashew cream on top.
5. Bake for 20-25 minutes, until heated through and bubbly.
6. Serve warm, garnished with fresh cilantro, diced avocado, or dairy-free sour cream.

These Oven-Baked Black Bean Enchiladas are a vibrant, dairy-free dish that’s bursting with bold flavors and wholesome ingredients. Perfect for a comforting Sunday dinner, they’re easy to prepare and endlessly customizable to suit your taste.

Dairy-Free Oven-Baked Sweet Potato Shepherd’s Pie

This Dairy-Free Oven-Baked Sweet Potato Shepherd’s Pie is a comforting, hearty dish perfect for Sunday dinners. Swapping traditional mashed potatoes with creamy sweet potatoes adds a hint of natural sweetness and vibrant color. The savory filling, made with vegetables and plant-based protein, ensures this dish is as nutritious as it is satisfying.

Ingredients:

For the filling:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup frozen peas
• 1 cup plant-based ground meat or lentils
• 1 tablespoon tomato paste
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste

For the sweet potato topping:

• 3 medium sweet potatoes, peeled and cubed
• 2 tablespoons dairy-free butter
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the sweet potatoes in a pot of water until tender, about 15 minutes. Drain and mash with dairy-free butter, almond milk, salt, and pepper. Set aside.
3. In a skillet, heat olive oil over medium heat. Sauté the onions, garlic, and carrots until softened.
4. Add the plant-based ground meat or lentils, tomato paste, vegetable broth, thyme, paprika, salt, and pepper. Simmer for 10 minutes.
5. Spread the filling evenly in a baking dish. Top with the sweet potato mash, spreading it to the edges. Use a fork to create ridges on the surface for browning.
6. Bake for 20-25 minutes, until the top is golden and the filling is bubbling.
7. Let cool for a few minutes before serving.

This Sweet Potato Shepherd’s Pie is the ultimate dairy-free comfort food. Packed with rich, savory flavors and a creamy sweet potato topping, it’s a wholesome dish that turns any Sunday into a cozy family feast.

Dairy-Free Oven-Roasted Cauliflower Steaks with Herb Sauce

Elevate your Sunday dinner with these Dairy-Free Oven-Roasted Cauliflower Steaks. Thick slices of cauliflower are roasted to perfection and topped with a zesty herb sauce for a dish that’s simple, elegant, and full of flavor. This recipe proves that plant-based eating can be both satisfying and sophisticated.

Ingredients:

For the cauliflower steaks:

• 1 large cauliflower head, sliced into 1-inch thick steaks
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the herb sauce:

• 1/4 cup olive oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush the cauliflower steaks with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
3. Roast the cauliflower for 25-30 minutes, flipping halfway, until tender and golden brown.
4. While the cauliflower is roasting, whisk together the herb sauce ingredients in a small bowl.
5. Drizzle the roasted cauliflower steaks with the herb sauce before serving.

These Oven-Roasted Cauliflower Steaks with Herb Sauce are a delightful addition to any Sunday meal. With their smoky flavor and vibrant sauce, they’re a dairy-free dish that’s as beautiful as it is delicious.

Dairy-Free Baked Stuffed Bell Peppers

Bright, colorful, and packed with flavor, these Dairy-Free Baked Stuffed Bell Peppers are a Sunday dinner favorite. Filled with a savory mixture of quinoa, black beans, and vegetables, they make for a wholesome and filling meal that’s as nutritious as it is delicious.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup black beans, rinsed and drained
• 1/2 cup diced tomatoes (canned or fresh)
• 1/2 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup dairy-free shredded cheese

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a skillet, sauté the onion until translucent. Add the tomatoes, corn, quinoa, black beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
3. Stuff each bell pepper with the quinoa mixture and place them upright in the baking dish.
4. Top each pepper with a sprinkle of dairy-free shredded cheese.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is melted.
6. Serve warm, garnished with fresh cilantro or a dollop of dairy-free sour cream.

These Baked Stuffed Bell Peppers are a vibrant, dairy-free meal that’s perfect for Sunday dinners. Loaded with plant-based goodness and bold flavors, they’re a feast for both the eyes and the palate.

Dairy-Free Oven-Baked Ratatouille

This Dairy-Free Oven-Baked Ratatouille is a colorful and wholesome dish inspired by the flavors of Provence. Layers of thinly sliced zucchini, eggplant, and tomatoes are baked in a rich tomato and herb sauce, creating a stunning presentation and a delicious meal. Perfect as a main course or a side dish, it’s ideal for a cozy Sunday dinner.

Ingredients:

• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 medium eggplant, thinly sliced
• 3 medium Roma tomatoes, thinly sliced
• 1 cup tomato sauce
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a round or rectangular baking dish.
2. Spread the tomato sauce evenly over the bottom of the dish. Sprinkle with minced garlic.
3. Arrange the zucchini, yellow squash, eggplant, and tomatoes in an overlapping pattern on top of the sauce.
4. Drizzle with olive oil and season with oregano, basil, salt, and pepper.
5. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the vegetables are tender and slightly browned.
6. Serve warm, garnished with fresh herbs like parsley or basil if desired.

This Oven-Baked Ratatouille is as delightful to look at as it is to eat. With its vibrant colors and rich flavors, it’s a dairy-free dish that turns simple ingredients into a beautiful and satisfying Sunday meal.

Dairy-Free Oven-Roasted Chickpea and Sweet Potato Bowls

These Dairy-Free Oven-Roasted Chickpea and Sweet Potato Bowls are a hearty and nourishing meal perfect for Sunday evenings. Roasted sweet potatoes and spiced chickpeas are paired with fresh greens and a tangy tahini dressing, creating a satisfying balance of flavors and textures.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or kale)

For the tahini dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 2 tablespoons water (or more for desired consistency)
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with 1 tablespoon olive oil, paprika, salt, and pepper. Spread on one side of the baking sheet.
3. Toss the chickpeas with the remaining olive oil, cumin, garlic powder, salt, and pepper. Spread on the other side of the baking sheet.
4. Roast for 20-25 minutes, stirring halfway, until the sweet potatoes are tender and the chickpeas are crispy.
5. In a small bowl, whisk together the tahini dressing ingredients.
6. Assemble bowls with a base of mixed greens, roasted sweet potatoes, and chickpeas. Drizzle with tahini dressing before serving.

These Oven-Roasted Chickpea and Sweet Potato Bowls are a delicious way to enjoy wholesome, dairy-free ingredients. Packed with nutrients and bursting with flavor, they’re a satisfying Sunday meal you’ll want to make again and again.

Dairy-Free Oven-Baked Lemon Herb Salmon

For a light and flavorful Sunday dinner, this Dairy-Free Oven-Baked Lemon Herb Salmon is a perfect choice. Tender salmon fillets are baked with a zesty lemon and fresh herb marinade, resulting in a dish that’s both elegant and easy to prepare. Pair it with roasted vegetables or a simple salad for a complete meal.

Ingredients:

• 4 salmon fillets (skin on or off, as preferred)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, dill, parsley, garlic, salt, and pepper.
3. Place the salmon fillets on the baking sheet and brush generously with the lemon herb mixture.
4. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
5. Serve warm with a side of roasted asparagus, quinoa, or your favorite dairy-free side dish.

This Oven-Baked Lemon Herb Salmon is a delightful dairy-free recipe that’s both light and full of flavor. With its fresh herbs and citrusy notes, it’s a perfect centerpiece for a Sunday dinner that feels special but requires minimal effort.

Note: More recipes are coming soon!