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The BEST Creamy Sesame Noodles (healthy!)

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One of my number one pregnancy cravings has been this 20-minute Healthy Cold Sesame Noodle Salad. This is one of those dishes that you’re going to make over and over again! The creamy sesame sauce is so good you’ll want to drink it. Other noodle dishes I’ve been loving are Rainbow Peanut Noodles, Spring Roll Salad, Red Curry Noodle Soup, and Lazy Peanut Udon Noodles.

Why I Love This Recipe

  • Light But Satisfying: I use a base of sweet potato glass noodles and julienned cucumber to keep this dish super light but still so satisfying with lots of textures and flavors.
  • Creamy Sesame Sauce: The best part of this dish is the absolutely delicious, and super easy, creamy sesame sauce. It’s so good I often make a double batch when making this dish and keep the leftovers for other meals throughout the week.
  • Plant-Based: Sesame noodle salad is a 100% plant-based dish free from dairy, eggs, and all other animal products.
  • Easy: This sesame noodle salad is so easy to make. Just boil the noodles, shred the cucumber, make the sauce and assemble! Ready in 20 minutes.

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Notes on Ingredients

Ingredients laid out in bowls and labeled including soy sauce, sweet potato noodles, maple syrup, sriracha, sesame oil, cucumber, rice vinegar, toasted sesame paste, and spices.
  • Noodles: I use sweet potato glass noodles. They’re naturally gluten-free and have a great chewy texture. You could substitute with rice noodles if you prefer. Use leftover glass noodles and make Sweet Potato Noodle Japchae next!
  • Cucumber: Use a julienne peeler to slice the cucumber into thin strands, similar to a noodle shape!
  • Sesame Paste: I get toasted sesame paste from Amazon! It has such a deep, rich, and delicious flavor. You can also use peanut butter or tahini.
  • Soy Sauce: To keep this dish 100% gluten-free, replace soy sauce with coconut aminos or liquid aminos.
  • Maple Syrup: Feel free to substitute with another liquid sweetener such as honey or agave.
  • Garlic: I love using fresh minced garlic but usually use powdered for convenience.
  • Ginger: Same goes for ginger as with garlic. Fresh and minced is always best but powdered works well.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Creamy Sesame Noodles?

  1. Boil the noodles according to package instructions and thinly slice cucumber using a julienne peeler.
  2. Make the sesame sauce by mixing together the ingredients in a jar.
  3. Add the noodles and cucumber to a large bowl, then pour the sesame sauce over top.
  4. Mix well to combine, top with garnishes, and enjoy!
A white strainer filled with cooked glass noodles.
  1. Step 1: First, boil the noodles according to package instructions, strain, and set aside.
A wooden cutting board with julienned cucumber and a peeler on it.
  1. Step 2: Then, julienne the cucumber.
A jar of sesame paste, a bowl of soy sauce, a bowl of sriracha, and a mini whisk.
  1. Step 3: In a small jar, whisk together the sesame sauce ingredients until smooth.
A large wooden bowl of noodles and julienned cucumber and small bowls of peanuts, sesame seeds, and sesame sauce.
  1. Step 4: Next, add the noodles and cucumbers to a large bowl.
A bowl of noodles, cucumber, and sesame sauce with a white hand holding chopsticks tossing the noodles.
  1. Step 5: Pour the sesame sauce over top and toss really well until fully combined.
A bowl of sesame noodles topped with peanuts, sesame seeds, green onion and a black metal fork.
  1. Step 6: Lastly, top with chopped peanuts, green onion, and sesame seeds and enjoy!

Commonly Asked Questions

What is toasted sesame paste?

I love using toasted sesame paste for a deeper flavor. It’s made from sesame seeds and it’s just like tahini but it’s slowly roasted for a rich, delicious, nutty flavor. While you can substitute it with tahini which is similar as it’s also sesame-based, I’d suggest peanut butter which has a similar rich and nutty flavor profile.

Can I make sesame noodles for meal prep?

Yes, you can easily meal prep cold sesame noodle salad as meal prep. I’d suggest storing the julienned cucumber on the side and adding it to the dish right before eating to avoid any sogginess!

Are sweet potato noodles gluten-free?

Sweet potato noodles, also known as glass noodles, are naturally gluten-free as they’re made from 100% sweet potato starch. Another healthier noodle swap I love is Roasted Spaghetti Squash!

Can I add more vegetables to Creamy Sesame Noodles?

Sure! Feel free to add chopped carrot, thinly sliced bell peppers, spiralized zucchini, or any other veggies you have on hand. Try my Rainbow Peanut Noodles or Sweet Potato Noodle Japchae next!

“Literally got off the couch and made this immediately. I used PB and omg will be making this on repeat.”

– Leah

Sesame noodles topped with green onion, peanuts, and sesame seeds.

Extra Helpful Tips

  • Instead of chopping the cucumber, I suggest using a julienne peeler to shred the cucumber into thin spaghetti-shaped strands so it seamlessly mixes with the noodles.
  • To make this dish gluten-free, substitute soy sauce (which contains wheat) with either coconut aminos, liquid aminos, or gluten-free soy sauce (tamari).
  • Watch me make this full recipe on Instagram!
  • For more salads like this, check out my NYT Best Selling salad cookbook with 100+ insanely delicious plant-based salad recipes!

More Plant-Based Recipes

If you tried these Creamy Sesame Noodles or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A bowl of sesame noodles topped with green onion, peanuts, and sesame seeds.
Print Recipe
5 from 1 vote

The BEST Cold Sesame Noodle Salad (healthy!)

A 20-minute meal perfect for lunch or dinner with the best creamy sesame sauce!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinner
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 427kcal
Author: Danielle Brown
Cost: $16

Equipment

Ingredients

  • 16 oz sweet potato glass noodles or noodle of choice
  • 1 large cucumber julienned

Sesame Sauce

  • ½ cup toasted sesame paste
  • 3 tablespoon rice vinegar
  • 2 tablespoon soy sauce
  • 2 tablespoon sriracha
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder or fresh minced
  • 1 teaspoon ginger powder or fresh minced
  • ¼ cup hot water to thin

Optional Garnishes

  • roasted peanuts chopped
  • green onions
  • cilantro
  • sesame seeds
  • lime wedge

Instructions

  • Boil the noodles according to package instructions and thinly slice cucumber using a julienne peeler.
  • Make the sesame sauce by mixing together the ingredients in a jar.
  • Add the noodles and cucumber to a large bowl, then pour the sesame sauce over top.
  • Mix well to combine, top with garnishes, and enjoy!

Notes

Instead of chopping the cucumber, I suggest using a julienne peeler to shred the cucumber into thin spaghetti-shaped strands so it seamlessly mixes with the noodles.
To make this dish gluten-free, substitute soy sauce (which contains wheat) with either coconut aminos, liquid aminos, or gluten-free soy sauce (tamari).
If you don’t have toasted sesame paste, I’d suggest peanut butter as the replacement because it will have an equal strong flavor.

Nutrition

Calories: 427kcal | Carbohydrates: 74g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 466mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 54IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 3mg

One Pan Pesto Quinoa Bake (easy dinner!)

by 1 Comment

I’ve created dozens of one pan recipes because let’s be honest. Busy moms do not have hours to spend in the kitchen. My mess-free One Pan Pesto Quinoa Bake is a dinner you’re going to make again and again. Ten minutes of prep time and then the oven does all the hard work for you! This meal is plant-based, gluten-free, and really satisfying. Check out my One Pan Gnocchi, Viral One Pan Dumplings, and One Pot Mexican Quinoa next!

Two bowls of pesto quinoa with black forks in them.

Why I Love This Recipe

  • One Pan: Every mom needs a go-to one pan recipe in her back pocket. This One Pan Pesto Quinoa Bake is going to be your favorite cozy, easy meal. Get more One Pan & One Pot Recipes here!
  • Mess-Free: When I say mess-free, I mean it. This dish is a true dump and bake situation. Add everything to a casserole dish and bake! You don’t even need to chop any of the veggies if you don’t want to dirty a cutting board.
  • Veggie-Packed: Just because we’re making easy meals doesn’t mean we’re skimping on veggies. I chock this One Pan Pesto Quinoa Bake FULL of nutritious vegetables like broccoli, tomatoes, spinach, and artichokes.

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Notes on Ingredients

Ingredients laid out on a marble counter top labeled and in bowls including: parmesan, salt and pepper, garlic powder, nutritional yeast, cherry tomatoes, coconut milk, basil, sundried tomatoes, quinoa, white beans, spinach, pesto, artichokes, and vegetable broth.
  • Quinoa: I prefer to rinse my quinoa before using it to remove excess starch. You’ll need 1 cup of white quinoa but can substitute red or black quinoa.
  • White Beans: Always drain and rinse your white beans super well to help prevent any gas and bloating.
  • Artichokes: Use marinated (in water) artichokes and be sure to include the liquid in the casserole. This is going to majorly boost the flavor!
  • Spinach: I use fresh spinach and chop it, but feel free to use frozen.
  • Broccoli: Micro chop a full head of broccoli super finely, almost like rice or sand, and mix it into the casserole. You won’t even notice it’s there!
  • Coconut Milk: You’ll need 1 can of full-fat coconut milk but just the fat skimmed off the top of the can. You can save the liquid and use it later in a fruit smoothie!

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make One Pan Pesto Quinoa Bake?

  1. Preheat the oven to 400F.
  2. Add all ingredients to large, 9×13 casserole dish.
  3. Stir well until combined.
  4. Bake for 1 hour until all liquid has been absorbed and the quinoa and veggies are fully cooked.
  5. Garnish with fresh basil, parm, and serve!
A casserole dish filled with quinoa, white beans, broccoli, tomatoes, spinach, and sun-dried tomatoes.
  1. Step 1: First, add all of the ingredients to a large 9×13 casserole dish.
A 9x13 casserole dish of pesto quinoa bake.
  1. Step 2: Then, stir well to combine.
A 9x13 casserole dish of pesto quinoa bake.
  1. Step 3: Bake for 1 hour at 400F.
A 9x13 casserole dish of pesto quinoa bake with a spoon in it.
  1. Step 4: Finally, garnish with parmesan and basil and enjoy!

Commonly Asked Questions

Can I make One Pan Pesto Quinoa Bake on the stove instead of the oven?

Yes, you can make One Pan Pesto Quinoa Bake on the stove instead of the oven. You’ll add everything to a large stock pot, instead of a casserole dish, bring to a boil then reduce to medium-heat and let it cook for 20-25 minutes until liquid is absorbed and all of the veggies are cooked through. Stir in the spinach at the very end. You can also make this Stove Top Nourish Pot!

What is your favorite pesto to use?

I either make my homemade vegan pesto or if I’m using store-bought, I love the Gotham Greens vegan pesto. It’s always super fresh! If you want to pack in extra veggies, you can make my easy vegan kale pesto.

Is quinoa gluten-free?

Yes, quinoa is a naturally gluten-free grain similar to rice, making this One Pan Pesto Quinoa Bake a gluten-free friendly meal. Another gluten-free friendly dinner I love making is One Pot Enchilada!

Can I use rice in place of quinoa?

Yes, you can substitute quinoa with rice instead but know that cook time may vary. It will likely take less than an hour, so I’d suggest you begin checking the dish around the 45-minute mark.

“Such a yummy and healthy dinner. A favorite for my fiancé and I!”

– Jordan

A spoon holding a scoop of pesto quinoa bake over a casserole dish.

Extra Helpful Tips

  • You can either make homemade pesto or use your favorite store-bought brand. I like the vegan Gotham Greens one.
  • To freeze this dish, make it in a freezer-safe container, defrost in the fridge the day you want to eat it, and reheat in the microwave or stove top. You can either store it in single-serve portions or as one whole casserole.
  • Need a more kid-friendly dinner? Try my hidden veggie vegan mac and cheese!
  • Watch me make this recipe on Instagram!

More Quinoa Recipes

If you tried this One Pan Pesto Quinoa Bake or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A bowl of pesto quinoa and a black fork in it and a small wooden bowl of parmesan.
Print Recipe
5 from 1 vote

One Pan Pesto Quinoa Bake (easy dinner!)

A balanced, hassle-free quinoa bake that takes less than 10 minutes of prep time!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: dinner
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 386kcal
Author: Danielle Brown
Cost: $24

Equipment

Ingredients

  • 1 cup quinoa dry
  • 1 can white beans 14 oz, drained and rinsed
  • 2 cups cherry tomatoes halved
  • 1 jar marinated artichokes 14 oz, with liquid
  • 2 cups spinach chopped
  • 1 cup sun dried tomatoes packed in olive oil and chopped
  • 1 head broccoli micro chopped
  • 2 cups vegetable broth
  • 1 can full fat coconut milk just use the thick fat part and save the liquid for later
  • 1 cup pesto homemade or I use the vegan Gotham Greens brand
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon nutritional yeast
  • fresh basil optional garnish
  • dairy-free parmesan optional garnish

Instructions

  • Preheat the oven to 400F.
  • Add all ingredients to large, 9×13 casserole dish.
  • Stir well until combined.
  • Bake for 1 hour until all liquid has been absorbed and the quinoa and veggies are fully cooked.
  • Garnish with fresh basil, parm, and serve!

Notes

You can either use homemade pesto or your favorite store-bought brand. I like the vegan Gotham Greens one.
To freeze this dish, make it in a freezer-safe container, defrost in the fridge the day you want to eat it, and reheat in the microwave or stove top. You can either store it in single-serve portions or as one whole casserole.
Drain and rinse both your quinoa and white beans before adding them to the casserole dish.

Nutrition

Calories: 386kcal | Carbohydrates: 34g | Protein: 12g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 956mg | Potassium: 1180mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2444IU | Vitamin C: 89mg | Calcium: 158mg | Iron: 6mg

Vegan Cheesy Spinach Quinoa Casserole (protein-packed!)

by 1 Comment

Busy moms need to make more casseroles. Not only are they SO easy to throw together, like Vegan Cheesy Spinach Quinoa Casserole which takes just 10 minutes of prep time, but you can pack in a ton of really healthy ingredients to make it a nourishing, longevity-focused meal. This quinoa casserole contains lentils, onion, spinach, and cashews for an antioxidant-rich meal. Similar recipes you need to try next are my Iron-Rich Lentil Soup, Longevity Kale Salad, and Vegan Mediterranean Gnocchi.

A bowl of quinoa spinach casserole with a fork in it, a casserole dish with remaining casserole, and a small bowl of breadcrumbs.

Why I Love This Recipe

  • One Pan: I love a quick casserole because you throw everything into one pan and bake. Minimal mess & clean up! Get 20+ One Pan/One Pot Recipes here!
  • Quick Prep Time: This Vegan Cheesy Spinach Quinoa Casserole takes only 10 minutes of prep time so it’s a hands-free meal.
  • Plant-Based: No dairy, eggs, or meat are included in my Vegan Cheesy Spinach Quinoa Casserole, but you still get all of the protein, fiber, healthy fats and nutrients you need without any sacrifice in flavor.
  • Longevity-Forward: Some of the healthiest regions in the world consume diets rich in legumes, whole grains, vegetables, and nuts. This casserole is filled with longevity-supporting foods like lentils, quinoa, spinach, and cashews.

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Notes on Ingredients

Ingredients laid out on a marble countertop in bowls and labeled including: coconut cream, salt and pepper, spices, nutritional yeast, parsley, breadcrumbs, quinoa, red lentils, onion, spinach, and vegetable broth.
  • Yellow Onion: You’ll need 1 full yellow onion, finely diced. Red onion will work as a substitute but may slightly change the flavor.
  • Red Lentils: Any variety of lentils works, but I prefer red lentils in this dish! Keep in mind that if you use a different variety, the cook time may vary.
  • Quinoa: You’ll need 1 cup of dry white quinoa. I always rinse my grains before using them to remove excess starch. Make One Pan Pesto Quinoa Bake next!
  • Spinach: Use frozen chopped spinach. It’s pre-chopped and washed so you’ll save time, and it’s cheaper than fresh!
  • Breadcrumbs: Use gluten-free breadcrumbs to keep this dish completely gluten-free.
  • Cashews: You’ll want to use raw cashews for the cashew cream. If you aren’t using a high-speed blender like a Vitamix, I’d suggest soaking them in boiling hot water for at least 10-15 minutes before blending.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Vegan Cheesy Spinach Quinoa Casserole?

  1. Make the cashew cream.
  2. Preheat the oven to 400 F.
  3. To a large 9×13 casserole dish, add the onions, lentils, quinoa, parsley, vegetable broth, spinach, nutritional yeast, half of the cashew cream, and spices.
  4. Stir well, then cover with foil and bake for about 60 minutes.
  5. Remove from the oven, spread the remaining half of the cashew cream over the top, and then add the breadcrumb mixture. Broil on low for a few minutes until the top is golden brown.
  6. Garnish with extra fresh parsley on top, slice, and enjoy!
A large glass casserole dish with red lentils, diced onion, and quinoa in it.
  1. Step 1: First, preheat the oven to 400F and make the cashew cream.
A large 9x13 white casserole dish with quinoa, red lentils, onion, spinach, vegetable broth, and spices in it.
  1. Step 2: Then, add all of the ingredients to a large 9×13 casserole dish including quinoa, red lentils, onion, spinach, spices, nutritional yeast, coconut cream, half of the cashew cream, and vegetable broth.
A 9x13 casserole dish with mixed unbaked quinoa spinach casserole.
  1. Step 3: Mix together until well combined.
A 9x13 casserole dish with spinach quinoa casserole.
  1. Step 4: Next, bake for 60 minutes until everything is cooked through.
A 9x13 casserole dish with spinach quinoa casserole topped with cashew cream, breadcrumbs, and fresh parsley.
  1. Step 5: Top with a layer of remaining cashew cream and breadcrumbs and broil for an extra 2-3 minutes.
A bowl of spinach quinoa casserole with a fork in it and a small bowl of breadcrumbs.
  1. Step 6: Lastly, garnish with fresh parsley and enjoy!

Commonly Asked Questions

Can I substitute a different grain instead of quinoa?

Yes, you can substitute rice, but just know the cook time may vary so keep a close eye on it and be sure to taste test the casserole to ensure everything is fully cooked through. Other rice casserole options are my One Pot Enchilada and One Pan Taco Casserole.

How much protein is in one serving of this Vegan Cheesy Spinach Quinoa Casserole?

If this recipe serves 8, one serving of quinoa casserole contains 17 grams of protein. If this recipe serves 5-6 for your family, then one serving contains approximately 28 grams of protein.

How can I make cashew cream?

Cashew cream is super easy to make. All you need is 1.5 cups of raw cashews, 1.5 cups of water, and salt. Add all of the ingredients to a high-speed blender and blend on high until super smooth and creamy. If you’re not using a high-speed blender, I’d recommend soaking the cashews in boiling water for at least 10 minutes to soften them.

Can I freeze Vegan Cheesy Spinach Quinoa Casserole?

Yes! This casserole freezes well for up to 2-3 months. Fully bake it then let it cool, safely cover it, and store it in the freezer. Other casseroles that freeze well are my One Pan Taco Casserole and No Boil Pasta Bake.

How many days can I store Vegan Cheesy Spinach Quinoa Casserole as leftovers?

Store leftover casserole in an airtight container in the fridge for up to 4 days. Reheat leftovers in the oven or microwave for a few minutes until warmed through.

“This was good! Added a small diced sweet potato, extra nutritional yeast to the cashew cream and Dijon mustard. Super good!”

– Beth

A spatula holding a scoop of quinoa spinach casserole.

Extra Helpful Tips

  • I usually double the cashew cream recipe for a big batch so I have extra to use in other dishes throughout the week. It’s amazing stirred into pastas, soups, other casseroles/one pot dishes, or even used as a sour cream alternative.
  • Soak the cashews in boiling water for at least 10 minutes to soften them before blending for an even creamier cashew cream.
  • Rinse your lentils and quinoa before adding them to the casserole dish. It helps to remove any excess starch.
  • Watch me make this recipe on Instagram!

More Healthy Dinners

If you tried this Vegan Cheesy Spinach Quinoa Casserole or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A 9x13 spinach cheesy quinoa casserole topped with parsley and breadcrumbs and a wooden spoon on the counter next to the dish.
Print Recipe
5 from 1 vote

Vegan Cheesy Spinach Quinoa Casserole (protein-packed!)

Nourishing, quick & easy one pan casserole packed with nutrition.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: dinner
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 8
Calories: 356kcal
Author: Danielle Brown
Cost: $16

Equipment

Ingredients

  • 1 yellow onion finely diced
  • 1 cup red lentils rinsed
  • 1 cup quinoa rinsed
  • 4 cups vegetable broth
  • 1 bag chopped frozen spinach 12 oz
  • 2 tablespoon nutritional yeast
  • ½ cup fresh parsley chopped
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 teaspoon paprika
  • 1.5 cups breadcrumbs mixed with 1 tablespoon olive oil and a pinch of salt

Cashew Cream

  • 1.5 cups cashews raw
  • 1.5 cups water
  • salt to taste

Instructions

Cashew Cream:

  • In a high speed blender like a Vitamix, combine cashews, water, and salt.
  • Blend on high until smooth and creamy.

Casserole:

  • Preheat the oven to 400 F.
  • Into a large 9×13 casserole dish, add the onions, lentils, quinoa, parsley, vegetable broth, spinach, nutritional yeast, half of the cashew cream, and spices.
  • Stir well, then cover with foil and bake for about 60 minutes, until the liquid is absorbed and the lentils are soft.
  • Remove from the oven, spread the remaining half of the cashew cream over the top, and then add the breadcrumb mixture. Put under a low broil for a few minutes until the top is golden brown. Keep a close eye on it & be careful not to let it burn!
  • Garnish with more fresh parsley on top, slice, and enjoy!

Notes

  • I usually double the cashew cream recipe for a big batch so I have extra to use in other dishes throughout the week. It’s amazing stirred into pastas, soups, other casseroles/one pot dishes, or even used as a sour cream alternative.
  • Soak the cashews in boiling water for at least 10 minutes to soften them before blending for an even creamier cashew cream.
  • Rinse your lentils and quinoa before adding them to the casserole dish. It helps to remove any excess starch.

Nutrition

Calories: 356kcal | Carbohydrates: 47g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1242mg | Potassium: 699mg | Fiber: 12g | Sugar: 5g | Vitamin A: 5810IU | Vitamin C: 9mg | Calcium: 130mg | Iron: 6mg

20+ Delicious & Healthy Pasta Recipes

by Leave a Comment

Pasta is a fan-favorite meal. It’s hearty, comforting, and easy to make. You can make fancier dishes like creamy pumpkin alfredo or creamy beet pasta or keep it simple with the basics like pesto pasta. Either way, it’s delicious! I’ve compiled 20+ Delicious & Healthy Pasta Recipes perfect for cold weather nights when you’re craving something cozy.

These pasta dishes are all plant-based and gluten-free optional. I love make and serving pasta in a large ceramic dutch oven with a lid.

Why I Love Pasta

  • Easy: Pasta is an easy, generally fool-proof dish. Boiling noodles and blending a sauce is usually about the extent of cooking necessary to make a delicious pasta meal.
  • Crowd Pleaser: What crowd, ages young & old, doesn’t love pasta? It’s a fan-favorite, making it the perfect dish to bring to a dinner party or holiday event.
  • Healthy: Pasta can be part of a healthy, balanced diet. I typically like to sneak in veggies, whether that’s straight into the pasta or blended into the sauce.
Nine images of pasta with a title at the top reading "20 plus delicious and healthy pasta recipes" and a logo at the bottom reading "healthy girl kitchen."

20+ Delicious & Healthy Pasta Recipes

One Pan & One Pot Pastas

One Pot Puttanesca
25 minutes
The easiest, drool-worthy pasta dish that tastes like it's from a restaurant but takes only 25 minutes to make!
Get the recipe
A bowl of spaghetti with tomatoes, kalamata olives, topped with fresh parsley and parmesan.
One Pan Tuscan Pasta
55 minutes
One Pan Tuscan Pasta is both easy and delicious! This dish is satiating, veggie-filled, dairy-free, gluten free optional, and makes great leftovers for the next day.
Get the recipe
One Pan Tuscan Pasta in a white glass bowl with a black fork on the left and a small wooden bowl filled with parmesan cheese above.
Easy Vegan One Pan Baked Spaghetti
35 minutes
An easy, 35-minute baked spaghetti packed with veggies! Perfect for a weeknight dinner.
Get the recipe
A white plate with a scoop of baked spaghetti on it.
One Pot Pasta
45 minutes
This One Pot Pasta is the easiest dinner to make with minimal cleanup and can be made from start to finish in less than an hour.
Get the recipe
One Pot Pasta in a white bowl, a wooden bowl of parmesan, and a black spoon.
No-Boil Creamy Pasta Bake (dairy-free!)
55 minutes
This No Boil Pasta Bake is going to be your new go-to, one-pot, easy-to-make dinner.
Get the recipe
No Boil Pasta Bake
One Pot Vegan Italian Pasta
15 minutes
Savory, creamy, rich, 100% plant-based, oil-free and takes less than 15-minutes to make.
A large bowl of vegan italian pasta topped with kalamata olives.

Gnocchi Dishes

One Pan Gnocchi
48 minutes
Easy, delicious, one pan dinner that everyone in your family will love (even picky eaters!).
Get the recipe
There are two white bowls filled with the One Pan Gnocchi dish garnished with parmesan and basil. Both bowls have a black spoon in them. There is also a small bowl next to the gnocchi bowls filled with parmesan cheese. For aesthetic, there is basil and tomatoes surrounding the bowls.
Vegan Mediterranean Gnocchi (easy & healthy dinner!)
30 minutes
This gnocchi dish is a hearty, flavorful twist on the classic salad—perfect for any meal or gathering, and it's fully vegan and dairy-free.
Get the recipe
Mediterranean Gnocchi in a large brown wood & blue bowl. To the left of the bowl is parsley and a wooden spoon.
One Pan Lemon Gnocchi
20 minutes
This 20-minute creamy gnocchi dinner will have everyone asking for the recipe. Dairy-free and 100% delicious!
Get the recipe
Two white bowls of a zuchinni and gnocchi dish topped with breadcrumbs and parmesan. Beside the bowls on the left is two black forks, a small bowl of breadcrumbs, a small bowl of parmesan and parmesan on the counter. On the right is two basil leaves on the counter.
One Pan Pesto Mediterranean Gnocchi
30 minutes
An easy, staple family dinner that's packed with flavor & nutrition!
Get the recipe
A spatula holding a scoop of pesto mediterranean gnocchi over a casserole dish filled with remaining pesto mediterranean gnocchi.

Creamy Dairy-Free Pastas

Hidden Veggie Mac and Cheese (vegan!)
50 minutes
An ultra-creamy, 100% dairy-free mac and cheese packed with FIVE hidden veggies. So comforting.
Get the recipe
Three bowls of mac and cheese with broccoli and a black fork.
Vegan Copycat Panera Mac and Cheese
20 minutes
A 20-minute, drool-worthy mac and cheese. Tastes JUST like Panera!
Get the recipe
A pan filled with white cheddar mac and cheese and a spatula.
BEST Vegan Creamy Beet Pasta
50 minutes
An antioxidant-rich creamy pasta dish that's so flavorful and creamy, no one will ever guess it's entirely dairy-free!
Get the recipe
A white plate filled with a pink pasta topped with cheese, parsley, and pine nuts.
Creamy Vegan Pumpkin Alfredo
20 minutes
Easy, delicious, nutritious plant-based pasta dish for the fall and winter season.
Get the recipe
Creamy Vegan Pumpkin Alfredo
Creamy Vegan Hummus Pasta
15 minutes
Hummus actually makes for the best homemade, quick, and easy pasta sauce! Plus, this dish is filled with fiber and antioxidants from the veggies and pasta!
Get the recipe
A bowl of creamy hummus pasta with kalamata olives, cherry tomatoes, and arugula in it.
Dairy-Free Baked Ricotta Pasta
30 minutes
Easy, comforting pasta dish tastes like lasagna without the hassle!
Get the recipe
A casserole dish filled with baked pasta topped with fresh basil, a fork in the dish, and a small white plate with a scoop of pasta.
High Protein Nut-Free Vegan Alfredo
If you love alfredo but don't love the way it makes you feel, then you will be obsessed with this protein- and fiber-packed version!
Get the recipe
A bowl of alfredo penne pasta with a silver fork in it.

Other Delicious Pasta Dishes

Hormone Support Pasta Bowl
50 minutes
This pasta dish is filled with nutrient-dense cooked veggies, whole-grain pasta, and lots of protein and fiber, perfect for balanced hormones.
Get the recipe
Two hormone healthy pasta bowls in white bowls. They are filled with plant based ground beef, brussels sprouts, carrots, mushrooms, pasta, microgreens, and avocado green goddess dressing in the center. Beside the bowls is two black metal forks.
Vegan Pesto Pasta
20 minutes
This Vegan Pesto Pasta is irresistibly delicious, with a rich and flavorful pesto sauce that’s completely plant-based and dairy-free.
Get the recipe
Two white bowls filled with pesto covered spaghetti and a dollop of pesto in the middle. Placed around the bowls there are two forks, basil for garnish, and salt.
Easy Peanut Udon Noodles (lazy dinner!)
15 minutes
These easy peanut udon noodles make for the best 15-minute plant-based dinner.
Get the recipe
Easy Peanut Udon Noodles
Sweet Potato Noodle Japchae
40 minutes
Savory, quick, plant-based japchae noodles are going to be your new favorite easy dinner.
Get the recipe
Sweet potato noodle japchae
All Your Greens Pasta
40 minutes
This simple, 3-step, vegan, creamy pasta dish is for the pasta-obsessed who are also trying to eat more veggies!
Get the recipe
All Your Greens Pasta in a large white bowl. Around the bowl is a blue and white striped towel, a sprig of parsley, a small white bowl of vegan cheese, and a gold spoon.

Pasta FAQ

How long do pasta leftovers stay fresh in the fridge?

Most pasta leftovers will stay fresh in the fridge for up to 3-4 days in an airtight container, depending on the dish. You can typically store the sauce and the noodles together, no need to separate.

Can I make any pasta recipe gluten-free?

Yes, most all pasta recipes can easily be made gluten-free. Use your favorite gluten-free pasta noodles (any shape, any kind) and ensure that your other ingredients are 100% certified gluten-free.

How do I know pasta noodles are done cooking?

The best way to check if pasta is done cooking, or perfectly al dente, is by taste testing it 1-2 minutes before the timer goes off. It should have a slight bite to it.

Is pasta good for meal prep?

Yes, pasta is an amazing meal prep option! I like making Mediterranean Gnocchi for meal prep because besides gnocchi, it also has lentils and veggies in it for extra fiber and protein.

How much salt should I add to pasta water?

A generous spoonful, around a tablespoon, is plenty for a large pot of noodles. The water should taste salty like the sea!

HealthyGirl Kitchen Cookbooks

If you own either of my NYT-Best Selling Cookbooks, Life Changing Salads or HealthyGirl Kitchen, I highly recommend digging through them for even more easy, approachable, delicious healthy recipes.

Life Changing Salads is my salad-cookbook with 75 incredible salads and 25 easy, 5-minute homemade dressing recipes.

HealthyGirl Kitchen will be your healthy eating bible. With 100+ plant-based recipes that will make you feel amazing, this will be your go-to cookbook (with plenty of my favorite pasta recipes included).

Life Changing Salads Cookbook
HealthyGirl Kitchen Cookbook

Creamy Tahini Pasta Salad (plant-based!)

by 1 Comment

I crave Creamy Tahini Pasta Salad every week. Best meal prep salad ever. It’s filled with tangy, briny ingredients like kalamata olives and banana peppers, plus tons of veggies like spinach, bell pepper, and cherry tomatoes. I add lots of red wine vinegar to the dressing for extra tang. Get 10+ Healthy Pasta Salad Recipes HERE!

A single white glass bowl of pasta salad topped with feta and a black metal fork beside the bowl.

Why I Love This Recipe

  • Briny: I love briny, tangy, vinegar-filled salads. I add banana peppers, kalamata olives, and vegan feta to this salad for the best flavor.
  • Dairy-Free: You don’t need dairy to make a creamy delicious pasta salad. I make a homemade creamy dressing with tahini, plus vegan feta on top.
  • Meal Prep Friendly: Pasta salad makes for the best meal prep. It doesn’t get soggy and holds up beautifully in the fridge. No reheating necessary!
  • Gluten-Free Friendly: You can easily make Creamy Tahini Pasta Salad gluten-free by using gluten-free noodles.

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Notes on Ingredients

Ingredients laid out on the counter in bowls and labeled including: salt and black pepper, olives, avocado oil spray, feta, vinegar, tahini, lemon, paprika, cherry tomatoes, hearts of palm, pasta noodles, chickpeas, spinach, sundried tomatoes, banana peppers, and olive oil.
  • Pasta: Any shape of pasta works. I prefer penne or fusilli for this recipe! Feel free to use gluten-free pasta to keep this dish gluten-free.
  • Chickpeas: Drain the chickpeas and rinse well before adding to minimize any gas or bloat chickpeas can cause.
  • Hearts of Palm: Drain the hearts of palm and chop before adding to the salad.
  • Feta: I use dairy-free feta from Violife.
  • Sun-Dried Tomatoes: Use the sun-dried tomatoes soaked in olive oil and be sure to drain them first before chopping and adding to the salad.
  • Olives: I like using pitted kalamata olives in this salad but green or black olives would also be great.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Creamy Tahini Pasta Salad?

  1. Cook the pasta. While pasta cooks, finely chop all of the veggies and drain and rinse chickpeas.
  2. Make the spiced chickpeas: add them to a glass bowl, spray with avocado oil, and add smoked paprika. Toss to combine then, microwave for 45 seconds until warm and slightly crispy.
  3. Once pasta is done cooking, strain and set aside.
  4. Make the dressing in the bottom of a large salad bowl.
  5. Add the pasta along with all of the veggies and chickpeas to the bowl.
  6. Toss well to combine and serve!
A white colander filled with cooked penne noodles.
  1. Step 1: First, cook the pasta according to package instructions. Chop the veggies while the pasta cooks.
A small glass bowl filled with chickpeas, a bottle of avocado oil spray, and a mini dish of paprika.
  1. Step 2: Mix the drained and rinsed chickpeas with avocado oil spray and paprika and microwave for 45 seconds-1 minute on high until warm.
A wooden bowl with tahini and vinegar in the bottom and a white hand holding a mini stainless steel whisk, whisking together the liquids.
  1. Step 3: Then, add the dressing ingredients to the bottom of a large bowl and whisk to combine.
A wooden bowl with tahini dressing and penne noodles, plus three small bowls of hearts of palm, banana peppers, and sundried tomatoes.
  1. Step 4: Next, strain the pasta noodles and add them to the bowl.
A wooden bowl filled with groups of penne pasta, chickpeas, tomatoes, kalamata olives, spinach, banana peppers, feta, sundried tomatoes and bell pepper.
  1. Step 5: Add all of the remaining pasta salad ingredients.
  1. Step 6: Lastly, toss well to combine evenly and serve!

Commonly Asked Questions

Can I make pasta salad gluten-free?

Yes! Simply use gluten-free noodles and ensure anything you add to the salad is certified gluten-free if needed. Serve with Gluten-Free Cherry Cobbler for dessert.

Can pasta salad be made ahead of time or as meal prep?

Definitely. Pasta salad holds up well in the fridge! If you’d prefer to toss the salad just before serving, you can leave the dressing on the side. Otherwise, feel free to toss it all beforehand. It will stay fresh in the fridge for up to 3 days, similar to my Meal Prep Kale & Orzo Salad!

What vegetables work best in pasta salad?

I like adding plenty of crunch with veggies like bell pepper, hearts of palm, cherry tomatoes, and lettuce. Feel free to substitute or use what you have on hand! Get more pasta salad recipes here: 10+ Healthy Pasta Salads!

What type of bowl should I make pasta salad in?

I like to use an extra-large wooden salad bowl with matching wooden salad tongs. It’s cute, it’s practical, and it holds a lot so you have plenty of room to toss the salad thoroughly.

“This is literally so good. So flavorful with all of the ingredients like olives and sun-dried tomatoes. I like to make a double batch of the tahini dressing to have leftovers for other salads throughout the week.”

– Jordan

A wooden bowl filled with pasta salad and a wooden spoon holding a scoop of pasta salad.

Extra Helpful Tips

  • Use gluten-free noodles to keep this pasta salad gluten-free friendly.
  • Leftovers will stay fresh in the fridge for up to 3 days. Pasta salad is eaten cold so no need to reheat!
  • Chop all of the veggies super small and similar sizes to make for an even salad.
  • Try making Green Girl Tofu Crunch Salad next!
  • Watch me make this recipe on Instagram!

More Pasta Salads

If you tried this Creamy Tahini Pasta Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Two white glass bowls of pasta salad and a wooden larger bowl with remaining pasta salad plus two black metal forks.
Print Recipe
5 from 1 vote

Creamy Tahini Pasta Salad (plant-based!)

Your new go-to briny pasta salad, perfect for parties, meal prep, or weeknight dinner.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinner, Lunch
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 378kcal
Author: Danielle Brown
Cost: $18

Equipment

Ingredients

  • 8 oz pasta I use penne
  • 1 can chickpeas drained and rinsed
  • 1 tablespoon smoked paprika
  • Avocado oil spray
  • 2 cups cherry tomatoes halved
  • 1 red bell pepper diced
  • 1 can hearts of palm drained and chopped
  • ½ cup feta crumbled, I use dairy-free
  • 2 cups spinach chopped
  • ½ cup sun-dried tomatoes chopped
  • ½ cup Kalamata olives pitted and halved
  • ⅓ cup banana peppers chopped

Creamy Tahini Dressing

  • 3 tablespoon extra virgin olive oil can sub avocado oil
  • ⅓ cup tahini
  • 3 tablespoon red wine vinegar
  • Salt and pepper to taste
  • Juice of 1 lemon optional

Instructions

  • Cook the pasta according to package instructions. While pasta cooks, finely chop and prep all of the veggies and drain and rinse the chickpeas.
  • Make the spiced chickpeas: add them to a glass bowl, spray with avocado oil, and add smoked paprika. Toss to combine then, microwave for 45 seconds – 1 minute until warm and slightly crispy.
  • Once pasta is done cooking, strain and set aside.
  • In the bottom of a large bowl, add all of the dressing ingredients and whisk well to combine.
  • Add the pasta along with all of the veggies and chickpeas to the bowl.
  • Toss well to combine and serve!

Notes

  • Use gluten-free noodles to keep this pasta salad gluten-free friendly.
  • Leftovers will stay fresh in the fridge for up to 3 days. Pasta salad is eaten cold so no need to reheat!
  • Chop all of the veggies super small and similar sizes to make for an even salad.

Nutrition

Calories: 378kcal | Carbohydrates: 42g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 351mg | Potassium: 729mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2586IU | Vitamin C: 49mg | Calcium: 125mg | Iron: 3mg

10+ BEST Healthy Pasta Salad Recipes

by 1 Comment

There’s nothing I love more than a staple pasta salad recipe… one you can come back to again and again. I’ve rounded up a list of 10+ BEST Healthy Pasta Salad Recipes, a dish that’s perfect for any occasion.

These salads are meal-prep friendly, plant-based and filled with veggies, and gluten-free optional. It’s the perfect hearty BBQ side dish, meal prep lunch, or easy dinner that everyone will love. I also love one pan & one pot dinners! I love serving pasta salad in this big wooden bowl with matching wooden serving spoons.

Why I Love Pasta Salad

  • Easy Dish: Pasta salad is EASY. No need to turn on your oven or spend hours at the stove. All you need is cooked pasta, chopped veggies, and a delicious dressing. Three key components to an easy dish that works as lunch or dinner!
  • Meal Prep Friendly: Dishes like pasta salad hold up beautifully as meal prep or can be made ahead of a party (like if you’re serving a crowd). The noodles won’t get soggy. No need to reheat this dish because pasta salad is eaten cold!
  • Healthy & Customizable: You can easily customize your pasta salad recipe to use up whatever fresh veggies you have on hand. Feel free to add in a cooked protein, fresh herbs, or anything else.

10+ BEST Healthy Pasta Salad Recipes

One Pan & One Pot Pastas

One Pot Puttanesca
25 minutes
The easiest, drool-worthy pasta dish that tastes like it's from a restaurant but takes only 25 minutes to make!
Get the recipe
A bowl of spaghetti with tomatoes, kalamata olives, topped with fresh parsley and parmesan.
One Pan Tuscan Pasta
55 minutes
One Pan Tuscan Pasta is both easy and delicious! This dish is satiating, veggie-filled, dairy-free, gluten free optional, and makes great leftovers for the next day.
Get the recipe
One Pan Tuscan Pasta in a white glass bowl with a black fork on the left and a small wooden bowl filled with parmesan cheese above.
Easy Vegan One Pan Baked Spaghetti
35 minutes
An easy, 35-minute baked spaghetti packed with veggies! Perfect for a weeknight dinner.
Get the recipe
A white plate with a scoop of baked spaghetti on it.
One Pot Pasta
45 minutes
This One Pot Pasta is the easiest dinner to make with minimal cleanup and can be made from start to finish in less than an hour.
Get the recipe
One Pot Pasta in a white bowl, a wooden bowl of parmesan, and a black spoon.
No-Boil Creamy Pasta Bake (dairy-free!)
55 minutes
This No Boil Pasta Bake is going to be your new go-to, one-pot, easy-to-make dinner.
Get the recipe
No Boil Pasta Bake
One Pot Vegan Italian Pasta
15 minutes
Savory, creamy, rich, 100% plant-based, oil-free and takes less than 15-minutes to make.
A large bowl of vegan italian pasta topped with kalamata olives.

Gnocchi Dishes

One Pan Gnocchi
48 minutes
Easy, delicious, one pan dinner that everyone in your family will love (even picky eaters!).
Get the recipe
There are two white bowls filled with the One Pan Gnocchi dish garnished with parmesan and basil. Both bowls have a black spoon in them. There is also a small bowl next to the gnocchi bowls filled with parmesan cheese. For aesthetic, there is basil and tomatoes surrounding the bowls.
Vegan Mediterranean Gnocchi (easy & healthy dinner!)
30 minutes
This gnocchi dish is a hearty, flavorful twist on the classic salad—perfect for any meal or gathering, and it's fully vegan and dairy-free.
Get the recipe
Mediterranean Gnocchi in a large brown wood & blue bowl. To the left of the bowl is parsley and a wooden spoon.
One Pan Lemon Gnocchi
20 minutes
This 20-minute creamy gnocchi dinner will have everyone asking for the recipe. Dairy-free and 100% delicious!
Get the recipe
Two white bowls of a zuchinni and gnocchi dish topped with breadcrumbs and parmesan. Beside the bowls on the left is two black forks, a small bowl of breadcrumbs, a small bowl of parmesan and parmesan on the counter. On the right is two basil leaves on the counter.
One Pan Pesto Mediterranean Gnocchi
30 minutes
An easy, staple family dinner that's packed with flavor & nutrition!
Get the recipe
A spatula holding a scoop of pesto mediterranean gnocchi over a casserole dish filled with remaining pesto mediterranean gnocchi.

Creamy Dairy-Free Pastas

Hidden Veggie Mac and Cheese (vegan!)
50 minutes
An ultra-creamy, 100% dairy-free mac and cheese packed with FIVE hidden veggies. So comforting.
Get the recipe
Three bowls of mac and cheese with broccoli and a black fork.
Vegan Copycat Panera Mac and Cheese
20 minutes
A 20-minute, drool-worthy mac and cheese. Tastes JUST like Panera!
Get the recipe
A pan filled with white cheddar mac and cheese and a spatula.
BEST Vegan Creamy Beet Pasta
50 minutes
An antioxidant-rich creamy pasta dish that's so flavorful and creamy, no one will ever guess it's entirely dairy-free!
Get the recipe
A white plate filled with a pink pasta topped with cheese, parsley, and pine nuts.
Creamy Vegan Pumpkin Alfredo
20 minutes
Easy, delicious, nutritious plant-based pasta dish for the fall and winter season.
Get the recipe
Creamy Vegan Pumpkin Alfredo
Creamy Vegan Hummus Pasta
15 minutes
Hummus actually makes for the best homemade, quick, and easy pasta sauce! Plus, this dish is filled with fiber and antioxidants from the veggies and pasta!
Get the recipe
A bowl of creamy hummus pasta with kalamata olives, cherry tomatoes, and arugula in it.
Dairy-Free Baked Ricotta Pasta
30 minutes
Easy, comforting pasta dish tastes like lasagna without the hassle!
Get the recipe
A casserole dish filled with baked pasta topped with fresh basil, a fork in the dish, and a small white plate with a scoop of pasta.
High Protein Nut-Free Vegan Alfredo
If you love alfredo but don't love the way it makes you feel, then you will be obsessed with this protein- and fiber-packed version!
Get the recipe
A bowl of alfredo penne pasta with a silver fork in it.

Other Delicious Pasta Dishes

Hormone Support Pasta Bowl
50 minutes
This pasta dish is filled with nutrient-dense cooked veggies, whole-grain pasta, and lots of protein and fiber, perfect for balanced hormones.
Get the recipe
Two hormone healthy pasta bowls in white bowls. They are filled with plant based ground beef, brussels sprouts, carrots, mushrooms, pasta, microgreens, and avocado green goddess dressing in the center. Beside the bowls is two black metal forks.
Vegan Pesto Pasta
20 minutes
This Vegan Pesto Pasta is irresistibly delicious, with a rich and flavorful pesto sauce that’s completely plant-based and dairy-free.
Get the recipe
Two white bowls filled with pesto covered spaghetti and a dollop of pesto in the middle. Placed around the bowls there are two forks, basil for garnish, and salt.
Easy Peanut Udon Noodles (lazy dinner!)
15 minutes
These easy peanut udon noodles make for the best 15-minute plant-based dinner.
Get the recipe
Easy Peanut Udon Noodles
Sweet Potato Noodle Japchae
40 minutes
Savory, quick, plant-based japchae noodles are going to be your new favorite easy dinner.
Get the recipe
Sweet potato noodle japchae
All Your Greens Pasta
40 minutes
This simple, 3-step, vegan, creamy pasta dish is for the pasta-obsessed who are also trying to eat more veggies!
Get the recipe
All Your Greens Pasta in a large white bowl. Around the bowl is a blue and white striped towel, a sprig of parsley, a small white bowl of vegan cheese, and a gold spoon.

Pasta Salad FAQ

How long do pasta salad leftovers stay fresh in the fridge?

Most pasta salad will stay fresh in the fridge for up to 3-4 days in an airtight container. No need to keep the dressing separate, it can be stored all mixed together.

Can I easily make any pasta salad recipe gluten-free?

Yes, most all pasta salad can easily be made gluten-free. Use your favorite gluten-free pasta (any shape, any kind) and ensure that your other ingredients are 100% certified gluten-free. My gluten-free cherry cobbler is the perfect dessert to go with!

What is the best shape of pasta to use for pasta salad recipes?

The most popular shape is fusilli pasta, but it honestly totally depends on your personal preference and what type of pasta salad you’re making. Some recipes may call for penne or fusilli, while others might call for orzo or even rice noodles.

Does pasta salad make good meal prep?

Yes, pasta salad makes for amazing meal prep. I love a meal prepped salad that you don’t need to reheat and won’t get soggy (but still packs in veggies).

HealthyGirl Kitchen Cookbooks

If you own either of my NYT-Best Selling Cookbooks, Life Changing Salads or HealthyGirl Kitchen, I highly recommend digging through them for even more easy, approachable, delicious healthy recipes.

Life Changing Salads is my salad-cookbook with 75 incredible salads (with PLENTY of pasta salad recipes!!!) and 25 easy, 5-minute homemade dressings.

HealthyGirl Kitchen is your healthy eating bible. With 100+ plant-based recipes that will make you feel amazing, this will be your go-to cookbook.

Life Changing Salads Cookbook
HealthyGirl Kitchen Cookbook

High-Protein Lentil Stuffed Pitas (Arayes-inspired!)

by 3 Comments

These High-Protein Lentil Stuffed Pitas are my favorite way to get dinner on the table for my family in less than 30 minutes… and they’re packed with plant-based protein and fiber. This recipe is inspired by a traditional Lebanese dish called Arayes, which are meat-stuffed pitas. Other quick dinner recipes you’ll love are: Chopped Lentil Salad, Tahini Pasta Salad, One Pan Dumplings, Iron-Rich Lentil Soup, and One Pan Thai Curry Chickpeas.

A pita stuffed with lentil meaty mixture topped with a drizzle of yogurt sauce being held in a white hand over a plate of two more stuffed pitas.

Why I Love This Recipe

  • 30 Minute Dinner: A quick and easy dinner is my jam. Something simple but still satisfying.
  • Protein & Fiber-Packed: With a whole-grain pita and base of lentils, this meal is high in protein and fiber to keep you full and blood sugar balanced.
  • Arayes-Inspired: Arayes are a traditional Lebanese dish that are known as meat-stuffed pitas. This is my take on them!
  • Plant-Based: This vegan-version of a stuffed pita is made from a base of lentils and plant-based ground beef for a delicious meaty mixture.

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Notes on Ingredients

Ingredients laid out on a countertop in bowls and labeled including: salt, black pepper, olive oil, diced onion, garlic gloves, oat flour, fresh parsley, spices, lentils, ground beef, tahini, fresh cilantro, tomato paste, dairy free yogurt, a whole lemon, and pitas.
  • Pitas: I used Food for Life organic sprouted pitas, but any type of pita will work.
  • Lentils: You’ll need a 15 oz can of lentils (drained and rinsed). You can also cook your own lentils.
  • Ground Beef: I use Abbott’s Plant-Based Ground Beef to keep this dish 100% vegan.
  • Tomato Paste: You’ll need 3 oz of tomato paste which is about half of a mini can (usually 6 oz).
  • Spices: I use a blend of all spice, coriander, cumin, chili powder, salt and pepper.
  • Oat Flour: Used to thicken the mixture. If you don’t have oat flour on hand you can just add whole oats to a blender and blend on high until a powdery flour forms.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make High-Protein Lentil Stuffed Pitas?

  1. Sauté onion and garlic in olive oil for about 4 minutes.
  2. Next, add in the lentils and plant-based ground beef. Sauté and cook for 7 minutes. Then, add in tomato paste, spices, and oat flour.
  3. Cut just the top off from the pita and very gently open it up. Stuff it with the meaty filling.
  4. Once you’ve used up all of the meaty mixture, clean the pan out.
  5. Then, reheat the pan back to medium/high heat and sear the open side of the pita face down on the pan for about 2-3 minutes.
  6. Make the tahini yogurt sauce. 
  7. Then, serve the sauce with the stuffed pitas and enjoy!
A pan filled with diced onion and olive oil.
  1. Step 1: First, sauté the diced onion and minced garlic in olive oil.
A pan with sauteed diced onion, vegan ground beef, and lentils.
  1. Step 2: Then, add the plant-based ground beef and lentils and sauté for 7 minutes.
A pan with cooked vegan ground beef and lentils with a scoop of oat flour and tomato paste on top. Beside the pan is a wooden spoon and a small bowl of spices.
  1. Step 3: Next, add in tomato paste, oat flour, and spices and mix well.
A meaty ground beef lentil mixture in a pan and a stack of three pitas.
  1. Step 4: The meaty mixture should be thick.
Two stuffed pitas with a meaty lentil mixture and a bowl of remaining mixture.
  1. Step 5: Stuff each pita with desired amount of meaty mixture and sear (open-face side down) in a pan for 2-3 minutes.
Two pitas stuffed with a lentil meaty filling. One of them has a yogurt sauce on it.
  1. Step 6: Lastly, make the tahini yogurt dipping sauce, serve, and enjoy!

Commonly Asked Questions

Can I make High-Protein Lentil Stuffed Pitas ahead?

Sure! Make a big batch ahead of time and store them in the fridge or even in the freezer. I would wrap them individually and you can reheat them in a pan. They’re delicious paired with my Longevity Kale Salad! Get more easy dinners here: 20+ One Pan Healthy Recipes.

How should I cook High-Protein Lentil Stuffed Pitas?

I like to sear the pitas in the same pan I used to make the filling (to reduce dishes) but you can also bake them in the oven or even grill them.

What do you use for plant-based ground beef? Can I use regular meat?

I am plant-based, so I use Abbott’s Plant-Based Ground Beef. It has great ingredients! If you eat meat, you can try using ground beef. We haven’t tested this, but it should work.

How much filling should I put in each High-Protein Lentil Stuffed Pita?

You can make these pitas as stuffed to the brim (or not) as you like them. If you want to make a bunch, add a couple tablespoons of filling. If you want to just make 3-4 hearty pitas, add a few big scoops to each.

“These stuffed pitas are a comfort meal I feel good about making on repeat. SO flavorful and delicious!”

– Jordan

A white hand holding a stuffed pita and a wooden cutting board with two more stuffed pitas on it.

Extra Helpful Tips

  • Watch me make this recipe on Instagram!
  • For a gluten-free swap, use gluten-free pita pockets. This filling is also delicious over top rice, quinoa, or roasted sweet potatoes!
  • If you’re having trouble opening the pitas, A) do so very gently and B) try microwaving the pitas quickly for 20 seconds to soften it up a bit.
  • Depending on how many stuffed pitas you make, for 6 pitas, each serving has 10 grams of fiber and 30 grams of protein.

More Protein-Rich Meals

If you tried this High-Protein Lentil Stuffed Pitas or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Two pitas stuffed with a lentil meaty filling. One of them has a yogurt sauce on it.
Print Recipe
5 from 2 votes

High-Protein Lentil Stuffed Pitas (Arayes-Inspired!)

Your new go-to comforting, plant-based protein and fiber-packed dinner. Ready in 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner
Cuisine: Lebanese
Diet: Vegan
Servings: 6
Calories: 553kcal
Author: Danielle Brown
Cost: $19

Equipment

Ingredients

Stuffed Pitas

  • 1 pack pitas I used Food for Life organic & sprouted
  • 1 tablespoon olive oil extra virgin
  • 1 small white onion finely diced
  • 2 cloves garlic minced
  • 1 can cooked lentils 15 oz, rinsed and drained
  • 2 cups ground beef I use Abbott’s Plant-Based Ground Beef
  • 3 oz tomato paste
  • ¼ teaspoon all spice
  • ¼ teaspoon coriander
  • ¼ teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • Pinch black pepper
  • 2 tablespoon oat flour

Tahini Yogurt Sauce

  • 3 tablespoon tahini
  • ½ cup greek yogurt I use dairy-free unsweetened
  • 2 lemons juiced
  • 1 teaspoon fresh garlic grated
  • Handful cilantro chopped
  • Handful parsley chopped
  • Salt and pepper to taste

Instructions

  • In a pan over medium heat, sauté onion and garlic in olive oil for about 4 minutes.
  • Next, add in the lentils and plant-based ground beef. Saute and cook for 7 minutes. Once it’s browned and cooked all the way through, add in the tomato paste, spices, and oat flour. This mixture should be thick.
  • Then, if the pita came frozen, heat it up in the microwave for 10 seconds. Cut just the top off and very gently open it up. Now, stuff it with the meaty filling (as much or as little as you want).
  • Once all pitas are stuffed and you’ve used up the meaty mixture, clean the pan out.
  • Then, reheat the pan back to medium/high heat and spray with oil. Sear the open side of the pita face down on the pan for about 2-3 minutes until brown.
  • Make the tahini yogurt sauce in a jar by adding all ingredients and mix well until combined. Be sure to finely chop the herbs. If you want a smoother texture, you can blend the sauce. Then, serve with the stuffed pitas and enjoy!

Notes

  • For a gluten-free swap, use gluten-free pita pockets.
  • If you’re having trouble opening the pitas, A) do so very gently and B) try microwaving the pitas quickly for 20 seconds to soften it up a bit.

Nutrition

Calories: 553kcal | Carbohydrates: 59g | Protein: 29g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 889mg | Potassium: 828mg | Fiber: 9g | Sugar: 5g | Vitamin A: 336IU | Vitamin C: 25mg | Calcium: 131mg | Iron: 6mg

Kiwi Lime Stress Relief Mocktail (low sugar!)

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I don’t drink alcohol, but I still love to enjoy a fun and fruity drink, especially if it comes with functional benefits for my health! I make my Kiwi Lime Stress Relief Mocktail all the time–for parties, date nights in, summer evenings, and to sip on before bed for better sleep. This mocktail pairs perfectly with: One Pan Dumplings, Bean & Sweet Potato Tacos, Green Girl Crunch Salad, or One Pan Thai Curry Chickpeas.

Two kiwi lime mocktails topped with cucumber ribbons on a toothpick in a glass bubble cup. Beside the glasses is half of a kiwi, a slice of cucumber, and a pile of fresh mint.

Why I Love This Recipe

  • Alcohol Free: No alcohol is needed to enjoy a delicious, fruity beverage! That’s why I love a mocktail. I don’t drink but I still make drinks I enjoy all the time (like my Nature’s Gatorade). And I feel better for it!
  • Stress Relief Benefits: I love to make my mocktails functional, meaning they serve a purpose. I call this one my ‘stress relief’ mocktail because it contains lemon balm and ashwagandha, both of which help you de-stress and sleep better.
  • Low Sugar: Most mocktails (and cocktails too) are loaded with added sugar. If you’re skipping the alcohol, chances are you don’t want a sugar-crash either! My Kiwi Lime Stress Relief Mocktail has just a touch of agave for natural sweetness without the spike.

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Notes on Ingredients

Ingredients laid out on the countertop in bowls and labeled including: a kiwi sliced in half, agave, a whole lime, water, shredded coconut, ashwagandha drops, lemon balm drops, honey, cucumber, and mint.
  • Kiwi: If you want to add more fiber to this drink, feel free to leave the kiwi unpeeled. Since you’re adding it to the blender, you won’t be able to tell!
  • Cucumber: You’ll need about ⅓ of a medium sized cucumber to add to the drink, plus more for a cucumber ribbon garnish. Use leftover cucumber to make Cucumber Feta Chickpea Salad!
  • Ashwagandha: The first functional ingredient I use is Vimergy’s Liquid Ashwagandha for stress relief.
  • Lemon Balm: The second functional supplement I add to this mocktail for all of the relaxation benefits. I use Vimergy’s Liquid Lemon Balm drops.
  • Agave: You can adjust the sweetness to your taste preferences. I find that 1 teaspoon of agave is the perfect level of sweetness.
  • Sparkling Water: You’ll need either your favorite sparkling water or club soda to top the drink off.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Kiwi Lime Stress Relief Mocktail?

  1. Blend all of the ingredients, except sparkling water or club soda, on high until smooth and combined.
  2. Dip the rim of the glass in honey first and then shredded coconut.
  3. Add ice to the glass.
  4. Pour the blended mixture over the ice, top with sparkling water, garnish with a cucumber ribbon and enjoy!
A blender filled with kiwi, cucumber, and lime.
  1. Step 1: First, add cucumber and kiwi to a large blender.
A black dropper bottle with a label on the front that reads "Lemon Balm" and a blender filled with cucumber, kiwi, lime, and mint.
  1. Step 2: Then, add the rest of the ingredients to the blender, except sparkling water.
A blender filled with kiwi lime stress relief mocktail.
  1. Step 3: Blend on high until smooth.
Two kiwi lime stress relief mocktails in glass jars with a shredded coconut rim.
  1. Step 4: Next, dip the rim of the glasses in honey and shredded coconut. Add ice to the glass and pour the blended mixture in.
Two kiwi lime mocktails topped with cucumber ribbons on a toothpick in a glass bubble cup. Beside the glasses is half of a kiwi, a slice of cucumber, and a pile of fresh mint.
  1. Step 5: Top each drink with sparkling water. Then, add a cucumber ribbon garnish on top.
A kiwi lime mocktail in a curved glass topped with a cucumber ribbon on a tooth pick and shredded coconut on the rim. A glass straw sticks out. Beside the glass is half of a kiwi.
  1. Step 6: Lastly, sip and enjoy!

Commonly Asked Questions

How is a mocktail different from a cocktail?

A mocktail is an alcohol-free drink you can enjoy in place of alcohol–anytime! I like to make mocktails functional with some benefits. This stress-relief version has ashwagandha and lemon balm to promote better sleep, reduced stress, and overall well-being. Pair this with Vegan Sheet Pan Fajitas for the perfect meal.

Is this mocktail an alcohol alternative?

Yes! This mocktail has all of the yummy flavors of a “cocktail” but without the alcohol. You can still enjoy a fun drink without alcohol.

Can I add alcohol to a mocktail?

If you want to, you can add alcohol. I don’t personally drink but feel free to adjust this recipe to your tastebuds and lifestyle.

Do you have any similar mocktail recipes?

Yes–I make this hydrating DIY Nature’s Gatorade and it’s the perfect refreshing beverage all summer long. I also love doing smoothies–specifically Berries & Cream Collagen Booster and Gut Healing Green Smoothie.

Do I have to include the liquid supplements in Kiwi Lime Stress Relief Mocktail?

You can omit the Liquid Ashwagandha and Liquid Lemon Balm if you don’t have them or want to purchase them. You can also swap in any other liquid relaxing supplements you like. I get all of mine from Vimergy.

Can I make Kiwi Lime Stress Relief Mocktail ahead of time?

Yes! Make the drink ahead of time and then assemble the individual drinks just before serving (like coating the rim and making the cucumber ribbons, if doing so). This recipe makes just one serving so you may need to double, triple, quadruple, etc. the recipe depending on how many people you are serving to.

“This is the drink I make whenever I want to get a really restful, deep night of sleep. The kiwi-lime flavor combo is so delicious. Don’t sleep on the coconut rim!!!!”

– Jordan

A kiwi lime mocktail in a bubble-shaped glass with a shredded coconut rim and a glass straw sticking out.

Extra Helpful Tips

  • Don’t skip the coconut rim and cucumber ribbon garnish… especially if you’re serving this drink to a crowd. It takes the whole drink to the next level!
  • This recipe makes enough for 1 serving/1 drink. Feel free to adjust the number of servings in the recipe card to make more.
  • Use a blender to blend all of the ingredients up–not a food processor. An immersion blender should work if you don’t have access to a blender.
  • I get bubble ice cube trays from Amazon, but you can use any shape of ice cube for the drink.
  • Watch me make this recipe on Instagram for more helpful tips!

More Sips & Smoothies

If you tried this Kiwi Lime Stress Relief Mocktail or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A kiwi lime mocktail in a curved glass topped with a cucumber ribbon on a tooth pick and shredded coconut on the rim. A glass straw sticks out. Beside the glass is half of a kiwi.
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5 from 1 vote

Kiwi Lime Stress-Relief Mocktail (low sugar!)

A fruity functional mocktail that won't leave you with a hangover (or sugar crash)!
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Diet: Vegan
Servings: 1
Calories: 99kcal
Author: Danielle Brown
Cost: $5

Equipment

  • 1 blender
  • 1 julienne peeler for cucumber ribbons
  • 1 toothpick for cucumber ribbons1
  • 1 cocktail glass

Ingredients

  • 1 kiwi peeled
  • ⅓ medium cucumber plus more for cucumber ribbons as garnish (optional)
  • 1 serving liquid ashwagandha I use Vimergy
  • 1 serving liquid lemon balm I use Vimergy
  • 2 tablespoon lime juice
  • 1 teaspoon agave
  • 2 tablespoon water
  • Handful fresh mint leaves
  • Sparkling water/club soda to top off the drink
  • Honey for the rim
  • Shredded coconut for the rim

Instructions

  • Blend all of the ingredients, except sparkling water, honey & coconut, on high until smooth and combined.
  • Make the rim. Dip the rim of the glass into honey first and then shredded coconut.
  • Add ice to the glass. I use bubble ice cubes.
  • Pour the blended drink over the ice, top off with sparkling water, garnish with a cucumber ribbon, and enjoy!

Notes

  • Don’t skip the coconut rim and cucumber ribbon garnish… especially if you’re serving this drink to a crowd. It takes the whole drink to the next level!
  • This recipe makes enough for 1 serving/1 drink. Feel free to adjust the number of servings in the recipe card to make more.
  • Use a blender to blend all of the ingredients up–not a food processor. An immersion blender should work if you don’t have access to a blender.
  • I like to use bubble ice cubes but any shape works.

Nutrition

Calories: 99kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Sodium: 8mg | Potassium: 307mg | Fiber: 3g | Sugar: 16g | Vitamin A: 142IU | Vitamin C: 81mg | Calcium: 46mg | Iron: 0.4mg

EASY Roasted Spaghetti Squash

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If you love the idea (or taste) of spaghetti squash but are overwhelmed at the cooking process, this is my fool-proof recipe for EASY Roasted Spaghetti Squash. It’s perfect every time! This is delicious paired with marinara, pesto sauce or dairy-free alfredo sauce, in a stir fry, or as a side dish!

Two spaghetti squash halves on a baking sheet lined with parchment paper and a black metal fork in the left one.

Why I Love This Recipe

  • Lower Carb: You can use spaghetti squash in place of spaghetti noodles (and other noodles) in many dishes. It’s a lower carb, higher fiber option that’s equally as satisfying.
  • Super Easy: This is a hands-off side. Once you get the squash in the oven, the oven does all the heavy lifting!
  • Versatile Side: You can pair spaghetti squash with a salad, top it with sauce and a protein, or mix it into Spaghetti Squash Pad Thai.

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Notes on Ingredients

  • Spaghetti Squash: You’ll need one whole spaghetti squash. They’re best in-season in the fall and winter but you can get them at any grocery store pretty much all year round.
  • Oil: A high-quality extra virgin olive oil tastes delicious and helps keep the squash tender.
  • Spices: I use a mix of salt and pepper and keep it super simple, but feel free to add any other spices you like, depending on what you’re doing with the squash.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make EASY Roasted Spaghetti Squash?

  1. Preheat the oven to 425 F and line a baking sheet with parchment paper.
  2. Cut the spaghetti squash in half, long ways.
  3. Add the squash halves to the baking sheet and brush a bit of oil on each. Sprinkle on salt and pepper.
  4. Bake in the oven for 45-60 minutes.
  5. Once done baking, use a spoon to first scoop out the seeds. Then, use a fork to shred the squash into “spaghetti” strands.
  6. Serve and enjoy!
Two halves of a spaghetti squash on a baking pan lined with parchment paper.
  1. Step 1: First, cut the squash in half and add it to a parchment-lined baking sheet. Top it with EVOO, salt, and pepper. Roast for 45-60 minutes at 425F until tender.
Two spaghetti squash halves with seeds scooped out and a black fork in the left one, sitting on a parchment lined baking sheet.
  1. Step 2: Then, use a spoon or fork and gently scoop out all of the seeds from the center.
Two spaghetti squash halves on a baking sheet lined with parchment paper and a black metal fork in the left one.
  1. Step 3: Use a fork to then shred the squash to create those spaghetti-like strands.
A black fork holding a scoop of spaghetti squash.
  1. Step 4: Finally, serve as desired and enjoy!

Commonly Asked Questions

How many days can I store EASY Roasted Spaghetti Squash in the fridge as leftovers?

Store leftover squash in the fridge for up to 4 days. You can also freeze it so you have spaghetti squash on hand for whenever you need it!

Do I need to line my baking sheet with parchment paper when roasting spaghetti squash?

You don’t need to, but it definitely makes clean-up a bit easier! I recommend using unbleached parchment paper.

What is the best temperature to cook spaghetti squash at?

You can do a low and slow combination (like 350F for 60-90 minutes) or a higher and quicker combination (425F and 45 ish minutes). Timing will depend on the size of your squash! I like to cook at a higher temperature for time-saving purposes.

“My fool-proof method for spaghetti squash. I love eating this with bolognese!”

– Jordan

Half of a spaghetti squash filled with spaghetti squash tossed with tofu cubes, bell peppers, and lime wedges on top.

Extra Helpful Tips

  • If you’re having a hard time cutting the squash in half, you can microwave it in the microwave for 5 minutes before cutting. Be sure to poke some holes in it with a fork before heating.
  • Drizzle overtop a high-quality extra virgin olive oil for the best flavor.
  • I keep this squash simple with a combination of salt and pepper so I can use it in any dish, but feel free to add your seasonings of choice.
  • Shred the squash using a fork afterwards–this is how you’ll get those spaghetti-like strands.

More Side Dishes

If you tried this EASY Roasted Spaghetti Squash or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Two spaghetti squash halves on a baking sheet lined with parchment paper and a black metal fork in the left one.
Print Recipe
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EASY Roasted Spaghetti Squash

My fool-proof recipe for the best spaghetti squash… every time.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Vegan
Servings: 4
Calories: 106kcal
Author: Danielle Brown
Cost: $4

Equipment

Ingredients

  • 1 whole spaghetti squash cut in half
  • 1 tablespoon olive oil extra virgin
  • salt and pepper to taste

Instructions

  • Preheat the oven to 425 F and line a baking sheet with parchment paper.
  • Cut the spaghetti squash in half, long ways.
  • Add the squash halves to the baking sheet and brush a bit of oil on each. Sprinkle on salt and pepper.
  • Bake in the oven for 45-60 minutes.
  • Once done baking, use a spoon to first scoop out the seeds. Then, use a fork to shred the squash into “spaghetti” strands.
  • Serve and enjoy!

Notes

  • If you’re having a hard time cutting the squash in half, you can microwave it in the microwave for 5 minutes before cutting. Be sure to poke some holes in it with a fork before heating.
  • Drizzle overtop a high-quality extra virgin olive oil for the best flavor.
  • I keep this squash simple with a combination of salt and pepper so I can use it in any dish, but feel free to add your seasonings of choice.
  • Shred the squash using a fork afterwards–this is how you’ll get those spaghetti-like strands.
  • This recipe makes 2-4 servings, depending on what you are serving with the squash.

Nutrition

Calories: 106kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg

Green Girl Crunch Salad (high protein & low carb!)

by 3 Comments

This is yet another life changing salad… If you haven’t made my protein-packed Green Girl Crunch Salad yet, it’s time! This salad has so many delicious flavors and textures from marinated herby tofu, snap peas, celery, creamy feta, almonds, green olives, and more. It’s a must try! I pair it with Kiwi Lime Stress Relief Mocktail! Other salads you’ll love are Spring Roll Salad, Tuna Pasta Salad, Vegan Caesar Pasta Salad, and Broccoli Caesar Salad.

Two white bowls of green girl crunch salad, two black metal forks, and a spring of fresh parsley.

Why I Love This Recipe

  • High Protein, Low Carb: One serving of this refreshing salad has 12 grams of net carbs (22 grams of carbohydrates – 10 grams of fiber) and 18 grams of plant-based protein.
  • Crunchy: There is nothing more satisfying than a crisp, crunchy, cold salad. The celery, snap peas, and green onions in the base make this salad extra crunchy.
  • Homemade Dressing: Stop buying store-bought salad dressing. You’ll save so much money and it’s better for your health anyway! I make a creamy tahini dressing for this salad… It’s out of this world.
  • Packed With Nutrients: Fresh herbs, almonds, avocado, and green veggies provide a variety of healthy fats, fiber, vitamins and antioxidants.

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Notes on Ingredients

Ingredients laid out on the counter in bowls and labeled including: salt and pepper, garlic powder, fresh garlic, oil, cucumber, dill, cilantro, parsley, basil, feta, almonds, avocado, olives, tofu, celery, vinegar, lemon, spices, green onion, dijon mustard, snap peas, and tahini.
  • Herbs: I like to use a blend of fresh herbs including dill, parsley, and cilantro. You can use what you have on hand! Use a generous handful of each.
  • Olives: Green olives work best in this salad. Be sure to pit them first.
  • Feta: I use dairy-free feta from Violife.
  • Almonds: Add a delicious crunch to the salad. I prefer to use slivered or shaved almonds rather than whole. You could also just chop them.
  • Tofu: Boosts the protein. For the tofu, I recommend using a block of extra-firm or high-protein tofu for texture.
  • Cucumber: Use leftover cucumber to make Kiwi Lime Stress Relief Mocktails to pair with this salad!

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Green Girl Crunch Salad?

  1. Make the marinated tofu.
  2. Chop all the veggies for the salad, then add all salad ingredients to a large bowl.
  3. Make the tahini dressing.
  4. Add the marinated tofu to the salad bowl along with the tahini dressing. 
  5. Toss well to combine. Serve immediately and enjoy!
A glass bowl filled with tofu cubes, a wooden spoon, a whole lemon, and a small bowl with spices.
  1. Step 1: First, make the marinated tofu by tossing cubed tofu in spices, vinegar, lemon, and olive oil.
A glass bowl filled with marinated tofu.
  1. Step 2: Then, let the tofu marinate in the fridge for at least 30 minutes, or up to overnight.
A wooden bowl filled with chopped snap peas, celery, and herbs. Beside the salad bowl is a small of green olives and a glass bowl of tofu.
  1. Step 3: Begin chopping all of the salad ingredients including herbs and veggies.
A wooden salad bowl filled with chopped celery, cucumber, green olives, feta, almonds, snap peas, green onion, and fresh herbs.
  1. Step 4: Next, add all of the salad ingredients to a large wooden salad bowl.
A glass jar filled with tahini, red wine vinegar, and herbs and half of a lemon.
  1. Step 5: Make the tahini dressing in a glass jar and whisk together well until combined.
A wooden salad bowl filled with green girl crunch salad and a set of wooden tongs in the bowl.
  1. Step 6: Lastly, add in the tofu, pour the tahini dressing over top, and toss well to combine!

Commonly Asked Questions

Can I make Green Girl Crunch Salad as meal prep?

You can, but I would suggest leaving the dressing on the side and adding it to the salad before eating/serving. Also, leave the avocado on the side as well or it will turn brown. Other great meal-prep friendly salads are Easy Summer Chopped Lentil Salad and Meal Prep Salad.

Do I need to cook tofu? Can I eat tofu raw?

You can cook the tofu, but you don’t need to! Tofu is safe eaten “uncooked.” I love to marinate it beforehand for a soft, flavorful addition to this salad. Let it marinate for at least 30 minutes, and up to overnight, before adding to the salad. My favorite cooked tofu recipe for this salad is Air-Fried Tofu Nuggets.

Can I substitute ingredients in Green Girl Crunch Salad?

Yes! Don’t like olives? Substitute with capers. Don’t have dill on hand? Use another fresh herb. This salad is forgiving so feel free to adjust to your preferences.

How should I chop veggies for a chopped salad?

This Green Girl Crunch Salad is chopped finely so I like to use a vegetable chopper for a fine, even chop. You can also just use a knife and cutting board. Another delicious chopped salad to try is my Summer Lentil Chopped Salad!

How much protein is in one serving of Green Girl Crunch Salad?

One serving of Green Girl Crunch Salad contains 18 grams of plant-based protein along with 10 grams of fiber. This recipe makes approximately 4 servings and the full nutrition facts can be found in the recipe card at the bottom of the page.

“This crunchy salad is addicting. So many textures and flavors! I make this one again and again.”

– Jordan

A salad with cucumbers, green onion, snap peas, celery, fresh herbs, cubed avocado, green olives, tofu, and feta tossed together.

Extra Helpful Tips

  • You don’t need to cook the tofu! Just let it marinate for at least 30 minutes in the fridge (or even overnight) in the oil, vinegar, and spices for extra flavor.
  • Use as many fresh herbs as possible to enhance the flavor of this salad.
  • Watch me make this salad on Instagram!
  • If you love salads like this, get my NYT Best Selling salad cookbook, Life Changing Salads!
  • Make my Creamy Tahini Pasta Salad next!

More Healthy Meals

If you tried this Green Girl Crunch Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A big bowl of green girl crunch salad with olives, avocado, tofu, herbs, celery, green onion, and snap peas.
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5 from 1 vote

Green Girl Crunch Salad (high protein & low carb!)

A 30-minute protein-packed crunchy green salad with tons of nutrients!
Prep Time30 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 435kcal
Author: Danielle Brown
Cost: $25

Equipment

Ingredients

Salad

  • Blend of fresh herbs basil, dill, parsley, and cilantro
  • 1 cup cucumber chopped
  • 1 cup green onion sliced
  • ½ cup feta dairy-free
  • ½ cup almonds slivered
  • 2 stalk celery sliced thin
  • 1 cup green olives pitted
  • 1.5 cups snap peas thinly sliced
  • 1 avocado diced

Marinated Tofu

  • 1 block extra firm tofu cut into small cubes
  • 3 tablespoon red wine vinegar
  • 2 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon sumac
  • Salt, pepper, and garlic powder to taste

Tahini Dressing

  • 1 tablespoon tahini
  • 2 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 clove garlic grated
  • Salt and pepper to taste

Instructions

  • Make the marinated tofu. Add the tofu cubes to a bowl along with the remaining ingredients (vinegar, lemon juice, oil, and spices) and let it marinate for at least 30 minutes (or overnight) while you prepare the remaining salad ingredients.
  • Chop all the veggies and herbs for the salad, then add all salad ingredients to a large bowl.
  • Make the tahini dressing. Add the ingredients to a jar and blend until smooth and creamy using a metal whisk or a handheld electric frother. You can also make the dressing in a blender.
  • Add the marinated tofu to the salad bowl along with the tahini dressing. Toss well to combine.
  • Serve immediately and enjoy!

Notes

  • You don’t need to cook the tofu! Just let it marinate for at least 30 minutes in the fridge (or even overnight) in the oil, vinegar, and spices for extra flavor.
  • If you’re making this salad ahead of time, store the dressing and avocado on the side and add them just before serving.

Nutrition

Calories: 435kcal | Carbohydrates: 22g | Protein: 18g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 849mg | Potassium: 889mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1090IU | Vitamin C: 39mg | Calcium: 299mg | Iron: 5mg

20+ Healthy One Pan/One Pot Recipes

by 1 Comment

One of my all-time favorite meals to cook is a one pan or one pot dish. Whether it’s a simple one pot pasta or my viral one pan dumplings, one pan and one pot meals are a weeknight staple. I created a roundup of 20+ Healthy One Pan/One Pot Recipes to make cooking easier and more enjoyable.

They’re quick, easy to throw together, and because they’re made in just one pan or pot, clean-up takes little time at all. I’m all about making healthy eating more attainable and that’s exactly what these recipes are here for.

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Gnocchi Dishes

One Pan Pesto Mediterranean Gnocchi
30 minutes
An easy, staple family dinner that's packed with flavor & nutrition!
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A spatula holding a scoop of pesto mediterranean gnocchi over a casserole dish filled with remaining pesto mediterranean gnocchi.
One Pan Gnocchi
48 minutes
Easy, delicious, one pan dinner that everyone in your family will love (even picky eaters!).
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There are two white bowls filled with the One Pan Gnocchi dish garnished with parmesan and basil. Both bowls have a black spoon in them. There is also a small bowl next to the gnocchi bowls filled with parmesan cheese. For aesthetic, there is basil and tomatoes surrounding the bowls.
One Pan Lemon Gnocchi
20 minutes
This 20-minute creamy gnocchi dinner will have everyone asking for the recipe. Dairy-free and 100% delicious!
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Two white bowls of a zuchinni and gnocchi dish topped with breadcrumbs and parmesan. Beside the bowls on the left is two black forks, a small bowl of breadcrumbs, a small bowl of parmesan and parmesan on the counter. On the right is two basil leaves on the counter.

Pasta Dishes

One Pan Tuscan Pasta
55 minutes
One Pan Tuscan Pasta is both easy and delicious! This dish is satiating, veggie-filled, dairy-free, gluten free optional, and makes great leftovers for the next day.
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One Pan Tuscan Pasta in a white glass bowl with a black fork on the left and a small wooden bowl filled with parmesan cheese above.
One Pot Pasta
45 minutes
This One Pot Pasta is the easiest dinner to make with minimal cleanup and can be made from start to finish in less than an hour.
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One Pot Pasta in a white bowl, a wooden bowl of parmesan, and a black spoon.
Easy Vegan One Pan Baked Spaghetti
35 minutes
An easy, 35-minute baked spaghetti packed with veggies! Perfect for a weeknight dinner.
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A white plate with a scoop of baked spaghetti on it.
No-Boil Creamy Pasta Bake (dairy-free!)
55 minutes
This No Boil Pasta Bake is going to be your new go-to, one-pot, easy-to-make dinner.
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No Boil Pasta Bake
One Pot Puttanesca
25 minutes
The easiest, drool-worthy pasta dish that tastes like it's from a restaurant but takes only 25 minutes to make!
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A bowl of spaghetti with tomatoes, kalamata olives, topped with fresh parsley and parmesan.

Orzo Dishes

Quick One Pot Creamy Veggie Orzo (dairy-free!)
20 minutes
A low-effort, healthy plant-based dinner for lazy nights!
Get the recipe
Two gray bowls filled with One-Pot Healthy Orzo, each garnished with shredded parmesan and one has a black fork in it. There is a white and black striped towel next to the bowls.
One Pot Pumpkin Orzo
20 minutes
This dairy-free, cozy orzo is easy, made in one pot, and ready in 20!
Get the recipe
A bowl of pumpkin orzo garnished with fresh sage, black pepper, and olive oil. Beside the bowl is a small wooden bowl of parmesan and a fresh sage leaf.
One Pan Broccoli Cheddar Orzo
50 minutes
Easy and convenient meals that only require one pan have been on repeat lately. This dish is creamy and delicious, and no one would have any clue it is dairy free and vegan.
Get the recipe
Bowl filled with broccoli cheddar orzo

Mexican-Inspired Dishes

Vegan Sheet Pan Fajitas
45 minutes
These EASY fajitas are sure to be a staple for dinner! Quick, nourishing, and delicious.
Get the recipe
A sheet pan filled with baked sheet pan fajitas and three small dishes beside the pan of lime wedges, sour cream, and tortillas.
One Pot Enchilada (vegan!)
25 minutes
My take on a deconstructed enchilada but no rolling, baking, or tortillas needed!
Get the recipe
A large pot of a rice and bean mixture topped with cilantro and sour cream. Beside the pot is a small bowl of sour cream and a sprig of fresh cilantro.
One Pan Taco Casserole
45 minutes
This one pan dish is the most convenient, easy weeknight dinner that tastes like a gourmet meal but is made with super simple, affordable ingredients!
Get the recipe
One Pan Taco Casserole in a white dish surrounded by small white bowls of green onion, jalapenos, and piclled onions and a blue and white striped towel.
One Pan Creamy Vegan Mexican Cauliflower Rice
35 minutes
A healthier, veggie-filled twist on traditional Mexican rice that is low-carb, high in fiber, and comes together in 30 minutes!
Get the recipe
One Pan Creamy Mexican Cauliflower Rice garnished with fresh cilantro in a large pot with a silver spoon in it. Around the pot is cilantro leaves laying on the counter.

Soups

Mama’s Minestrone Soup (vegan & gluten-free!)
35 minutes
This classic soup is filled with veggies, beans and cute little noodles. Make sure to grab a fresh loaf of bread for dipping!
Get the recipe
Two white bowls of red soup garnished with parmesan and basil. Beside the bowls is three chunks of sourdough bread, a black metal spoon, and two sprigs of basil.
Easy Iron Rich Lentil Soup (plant-based!)
45 minutes
A nutrient-packed soup that’s easy, cozy, and delicious… perfect for low-iron or when you're on your period!
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A bowl of lentil soup, a black metal spoon, and 2 pieces of bread.
Healing Greens Soup
40 minutes
This Healing Greens Soup is both vegan and delicious and filled with nourishing ingredients.
Get the recipe
Two white bowls with a greens, rice, and beans soup. The left one has a piece of bread in it. Beside the bowls is a plate with bread rolls and a spoon and fresh dill on the counter.
Easy 30-Minute Creamy Sweet Potato Soup for Glowing Skin
30 minutes
A quick & delicious 30-minute soup packed with skin-loving ingredients like sweet potato, tomato, & bell pepper for a healthy glow.
Get the recipe
Glowing Skin Soup in two white bowls. Two slices of sourdough bread, a sprig of parsley, and a black metal spoon lay beside the bowls.

Quinoa Dishes

Vegan Cheesy Spinach Quinoa Casserole (protein-packed!)
1 hour 15 minutes
Nourishing, quick & easy one pan casserole packed with nutrition.
Get the recipe
A 9x13 spinach cheesy quinoa casserole topped with parsley and breadcrumbs and a wooden spoon on the counter next to the dish.
One Pan Pesto Quinoa Bake (easy dinner!)
1 hour 10 minutes
A balanced, hassle-free quinoa bake that takes less than 10 minutes of prep time!
Get the recipe
A bowl of pesto quinoa and a black fork in it and a small wooden bowl of parmesan.
Vegan One-Pot Mexican Quinoa
20 minutes
Not only is this dish hearty, flavorful, and nourishing, but this Vegan One-Pot Quinoa makes the best meal-prep and comes together in under 30 minutes.
Get the recipe
Two white bowls of one pot mexican quinoa garnished with sour cream and cilantro. Beside the bowls is a sprig of fresh cilantro, two black forks, and a large pot filled with remaining quinoa.
Vegan One Pot Mushroom Quinoa Risotto
40 minutes
Easy, creamy, flavorful Vegan One Pot Mushroom Quinoa Risotto will be your new favorite dinner. Made with quinoa instead of rice!
Get the recipe
A bowl of Vegan One Pot Mushroom Quinoa Risotto on a white cloth towel with two mushrooms sitting on the counter beside the bowl.

Other

One Pan Dumplings (15-minute dinner!)
20 minutes
My viral dumpling bake has 5+ million views (for good reason!)… it will be your newest, go-to, easy dinner.
Get the recipe
Two bowls of dumplings topped with green onion and chili oil. Beside the bowls is a black metal spoon and two small bowls of green onions.
One Pan Thai-Inspired Curry Chickpeas (easy dinner!)
15 minutes
Your new go-to 15-minute dinner. Packed with flavor, made in one pan, and so delicious!
Get the recipe
A white pan filled with curry chickpeas topped with fresh cilantro and a drizzle of coconut milk. A white hand is dipping a piece of bread into the chickpeas. Beside the pan are two slices of bread.
Nourish Pot
1 hour
This dish is the perfect gluten-free, dairy-free nourishing meal to serve for a cozy night in. Pair with rice or sourdough!
Get the recipe
Two white bowls filled half with rice and the other half with a red lentil, tomato, sweet potato, and spinach mixture. Beside the two bowls is a third bowl of plain white rice. Under the bowls is a blue and white striped towel and a black metal fork.

One Pan / One Pot FAQ

How long do One Pan / One Pot recipes take to make?

Most of my one pan and one pot recipes take around 30-minutes total, some longer and some shorter. One pot dishes are going to be made in a pot on the stove, whereas most one pan dishes are going to be made in a casserole dish and baked in the oven.

Do I need to make sides with a one pan meal or can I serve it on its own?

Most all of my one pan and one pot dishes are complete meals so they contain protein and veggie-sources. Other dishes, like One Pot Pumpkin Orzo and One Pot Mexican Cauliflower Rice, are more typical sides to a main dish.

What are the most kid-friendly one pan recipes?

The most popular kid-friendly one pan and one pot dishes at HealthyGirl Kitchen are Glowing Skin Soup (tastes like tomato soup!) and No-Boil Creamy Pasta Bake.

HealthyGirl Kitchen Cookbooks

If you own either of my NYT-Best Selling Cookbooks, Life Changing Salads or HealthyGirl Kitchen, I highly recommend digging through them for even more easy, approachable, delicious healthy recipes.

Life Changing Salads is my salad-cookbook with 75 incredible salads and 25 easy, 5-minute homemade dressings.

HealthyGirl Kitchen is your healthy eating bible. With 100+ plant-based recipes that will make you feel amazing, this will be your go-to cookbook.

Life Changing Salads
HealthyGirl Kitchen

Easy Summer Chopped Lentil Salad

by 6 Comments

I crave this Easy Summer Chopped Lentil Salad regularly! I make it all the time because it’s super nutrient-dense and packed with flavor. You can even prep this salad for the week because it won’t get soggy in the fridge! Other salads you’ll love are Spring Roll Salad, Greek Caesar Pasta Salad, Cucumber Feta Chickpea Salad, and Easy Mediterranean Orzo Salad.

A white glass bowl filled with wild rice lentil salad and a wooden bowl filled with remaining salad. Beside the bowls is a black metal fork and a sprig of fresh parsley.

Why I Love This Recipe

  • No Soggy Lettuce: I hate when leftover salad gets super soggy… this Easy Summer Chopped Lentil Salad has a base of hearty veggies and lentils so it will store beautifully in the fridge for days and remain so fresh!
  • Fiber Filled: The base of Easy Summer Chopped Lentil Salad is made of lentils which are packed with plant-based fiber and incredible for healthy digestion. Another fiber-packed dinner I love is my Cheesy Spinach Quinoa Casserole.
  • Vibrant: This salad is colorful and vibrant packed with a variety of colorful veggies. It’s the perfect summer side dish or uplifting lunch prep, similar to Green Girl Crunch Salad.

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Notes on Ingredients

Ingredients needed to make summer chopped lentil salad in bowls on a countertop and labeled including: lemon, pumpkin seeds, tomatoes, parsley, black pepper, snap peas, garlic powder, radish, dijon mustard, salt, wild rice, vinegar, scallion, lentils, feta, bell pepper, and oil.
  • Lentils: You will need 2 cups of cooked brown lentils. You can buy pre-cooked or cook them yourself ahead of time, following package instructions.
  • Wild Rice: You can also use brown rice. Buy microwavable rice to save time.
  • Feta: I use dairy-free feta to keep this salad plant-based.
  • Pumpkin Seeds: Optional but add a delicious crunch.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Easy Summer Chopped Lentil Salad?

  1. Cook the wild rice and brown lentils if needed. 
  2. While the rice and lentils cool, chop all of the vegetables and set aside.
  3. To a large salad bowl, add all of the salad ingredients.
  4. Make the dressing.
  5. Pour dressing over the salad and toss well to combine. Serve and enjoy!
A large salad bowl filled with half brown lentils and half wild rice. Beside the bowl is a large red bell pepper and 3 radishes.
  1. Step 1: First, cook the lentils (if necessary) and wild rice. Set aside to cool.
A large wooden salad bowl filled with brown lentils, wild rice, and diced snap peas, tomatoes, bell pepper, radish, pumpkin seeds, and crumbled feta. Beside the bowl is a scallion, a sprig of parsley, and a wooden spoon.
  1. Step 2: Then, chop all of the veggies and add everything to a large salad bowl.
A glass pitcher filled with oil, vinegar, and dijon. Beside the glass pitcher is two small wooden bowls of garlic powder and black pepper.
  1. Step 3: Next, make the dressing in a small glass jar.
A glass pitcher filled with salad dressing and a wooden salad bowl with bell pepper, tomato, and green onion in it.
  1. Step 4: Use a hand-frother to blend the dressing up.
A white hand holding a glass jar pouring salad dressing over a salad in a wooden bowl.
  1. Step 5: Pour the dressing over the salad and toss super well to combine.
A wooden salad bowl of chopped lentil salad and a wooden spoon.
  1. Step 6: Finally, serve and enjoy! Store leftovers in the fridge.

Commonly Asked Questions

How many days can I store Easy Summer Chopped Lentil Salad in the fridge as leftovers?

Store salad leftovers in an airtight container in the fridge for up to 4 days. No need to reheat leftovers as this salad is eaten cold.

Is lentil salad intended to be eaten hot or cold?

This particular lentil salad is a cold salad as it includes a lot of cold veggies. Other salads you might enjoy are Adzuki Bean Farro Salad and Mango Mama Salad.

How should I chop veggies for a lentil salad?

For a lentil salad, I like to dice all of the ingredients into super small pieces so everything is the same size. I like using a veggie chopper to make this easier but it’s not necessary.

“I am obsessed with this lentil salad. It’s easy to make, packed with so much flavor, and works perfectly for lunches on the go.”

– Jordan

A lentil salad with wild rice, pumpkin seeds, feta and chopped veggies including snap peas, scallions, tomatoes, and bell pepper.

Extra Helpful Tips

  • To save time, buy pre-cooked lentils (canned or refrigerated) and microwave rice.
  • I use a veggie chopper to make chopping quicker, easier, and ensure the veggies are all the same size. You can also just hand chop them with a knife.
  • Be sure your wild rice and lentils are mostly cooled. You don’t want to mix the salad when they’re hot! This is a cold salad.
  • Watch me make this salad on Instagram!
  • Pair this salad with my Kiwi Lime Stress Relief Mocktail to drink!

More Healthy Recipes

If you tried this Easy Summer Chopped Lentil Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Two bowls of lentil chopped salad and a black metal fork.
Print Recipe
5 from 2 votes

Easy Summer Chopped Lentil Salad

An absolutely addicting salad that makes great leftovers (if you even have any)!
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 464kcal
Author: Danielle Brown
Cost: $19

Equipment

Ingredients

Salad

  • 2 cups brown lentils cooked
  • 2 cups wild rice cooked
  • 1 cup snap peas thinly sliced
  • 2 cups cherry tomatoes quartered
  • 1 red bell pepper diced
  • ½ cup scallions sliced
  • ¾ cup feta crumbled vegan
  • ½ cup parsley finely chopped
  • ½ cup radishes finely diced
  • ¼ cup pumpkin seeds

Vinaigrette

  • ⅓ cup olive oil extra virgin
  • 3 tablespoon vinegar sherry red wine
  • ½ lemon juiced
  • 1 teaspoon Dijon mustard
  • salt, pepper, & garlic powder to taste

Instructions

  • Cook the wild rice and brown lentils if needed.
  • While the rice and lentils cool, chop all of the vegetables and set aside.
  • To a large salad bowl, add all of the salad ingredients.
  • In a small jar, add the salad dressing ingredients and use a hand-whisk to blend until combined.
  • Pour dressing over the salad and toss well to combine. Serve and enjoy!

Notes

  • To save time, buy pre-cooked lentils (canned or refrigerated) and microwave rice.
  • I use a veggie chopper to make chopping quicker, easier, and ensure the veggies are all the same size. You can also just hand chop them with a knife.
  • Be sure your wild rice and lentils are mostly cooled. You don’t want to mix the salad when they’re hot! This is a cold salad.

Nutrition

Calories: 464kcal | Carbohydrates: 64g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 185mg | Potassium: 857mg | Fiber: 19g | Sugar: 5g | Vitamin A: 1248IU | Vitamin C: 48mg | Calcium: 130mg | Iron: 6mg

One Pan Thai-Inspired Curry Chickpeas (easy dinner!)

by 2 Comments

I am obsessed with One Pan Thai-Inspired Curry Chickpeas for an easy, flavorful, delicious dinner! They’re made in one pan, clean up is a breeze, and you can serve them with coconut rice, pita or naan, bread, or potatoes. Try One Pot Nourish Pot, Iron-Rich Lentil Soup, Vegan Cheesy Spinach Quinoa Casserole, One Pan Pesto Quinoa Bake, or Golden Girl Curry next!

Two bowls of curry chickpeas topped with fresh cilantro, a drizzle of coconut cream, and a piece of bread. Beside the bowls is two pieces of bread and two spoons.

Why I Love This Recipe

  • One Pan: No messes or extensive clean-up is needed to make a delicious batch of Thai-inspired curry chickpeas. I love a one pan recipe for ease and simplicity!
  • Customizable: You can serve One Pan Thai-Inspired Curry Chickpeas however you’d like or make them alone as a side dish!
  • Leftover Friendly: These curry chickpeas make delicious leftovers. Reheat them the next day(s) and enjoy again and again!

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Notes on Ingredients

Ingredients in bowls and labeled including salt and pepper, thai red curry paste, vegetable broth, fresh lime, chickpeas, cilantro, oil, coconut milk, onion, and tomato paste.
  • Chickpeas: You will need two cans of chickpeas. Drain and rinse them well before using.
  • Coconut Milk: Use full-fat canned coconut milk to make the dish extra creamy.
  • Thai Red Curry Paste: You can find Thai Red Curry Paste in the international section of your grocery store.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make One Pan Thai-Inspired Curry Chickpeas?

  1. Sauté onion in olive oil on medium heat until translucent.
  2. Then, add coconut milk, Thai red curry paste, tomato paste, vegetable broth, salt and pepper.
  3. Whisk well until combined.
  4. Add in the chickpeas and stir. Simmer for 7 minutes then garnish and serve.
  5. Serve with crusty bread, pita, or rice.
A small white frying pan filled with chopped onion. Beside the pan is a wooden spoon and a small bottle of olive oil.
  1. Step 1: First, sauté the onions in olive oil on medium heat until translucent.
A small frying pan filled with chopped onion and a dollop of tomato paste and red curry paste in the center. Beside the pan is a wooden spoon, a bowl of vegetable broth, and a can of coconut milk.
  1. Step 2: Next, add the tomato paste, red curry paste, coconut milk, vegetable broth, salt and pepper.
A frying pan filled with coconut milk, red curry paste, tomato paste, and sauteed onions. Beside the pan is a whisk.
  1. Step 3: Whisk well to combine.
A small frying pan with chickpeas in a curry sauce.
  1. Step 4: Then, add the chickpeas.
A small frying pan filled with curried chickpeas. Beside the pan is a sprig of fresh cilantro and a wooden spoon.
  1. Step 5: Simmer on medium-low heat for 7 minutes to let everything cook through and flavors deepen.
A small frying pan filled with curried chickpeas topped with a drizzle of coconut milk and fresh cilantro. Beside the pan is a sprig of cilantro, three slices of bread, and half of a lime.
  1. Step 6: Lastly, garnish with fresh cilantro, coconut cream, and fresh lime. Serve with bread, naan, or rice and enjoy!

Commonly Asked Questions

What should I serve with One Pan Thai-Inspired Curry Chickpeas?

I like to serve them with my turmeric coconut rice, pita or naan bread, sourdough bread, or roasted potatoes. A lighter option that also works is cauliflower rice! Pair with Kiwi Lime Stress Relief Mocktail to drink!

Do you have any similar one pan or one pot recipes?

Yes! If you love one pan/one pot dinners, try these next: One Pan Taco Casserole, One Pan Lemon Gnocchi, and One Pot Mexican Quinoa! My Viral One Pan Dumplings are always a hit too!

What kind of coconut milk is typically used in curry?

Typically, like in this recipe, you’ll need to use full-fat canned coconut milk. This does not come from the refrigerated section as it’s in a can and contains all of the fat so it’s thick and creamy.

“Going to keep making this recipe every time I don’t wanna cook and have a can of chickpeas… it’s the best and so yummy and good for you”

– Chelley

A bowl of curry chickpeas topped with coconut cream and fresh cilantro and a piece of bread dipped in it.

Extra Helpful Tips

  • Watch me make this recipe on Instagram!
  • Serve with crusty bread, pita or naan, or rice.
  • Keep the heat on medium-low when simmering the dish at the end to ensure it doesn’t burn or overcook. You just want all of the flavors to deepen.
  • Drizzle with more coconut milk or yogurt. Other garnishes I like are fresh cilantro and a squeeze of lime juice.

More One Pan/Pot Dinners

If you tried this One Pan Thai-Inspired Curry Chickpeas or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A white pan filled with curry chickpeas topped with fresh cilantro and a drizzle of coconut milk. A white hand is dipping a piece of bread into the chickpeas. Beside the pan are two slices of bread.
Print Recipe
5 from 1 vote

One Pan Thai-Inspired Curry Chickpeas (easy dinner!)

Your new go-to 15-minute dinner. Packed with flavor, made in one pan, and so delicious!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner
Cuisine: thai
Diet: Vegan
Servings: 4
Calories: 454kcal
Author: Danielle Brown
Cost: $7

Equipment

Ingredients

  • ½ yellow onion finely diced
  • 1 tablespoon olive oil
  • 2 cans chickpeas drained and rinsed
  • ¼ cup thai red curry paste
  • 3 tablespoon tomato paste
  • 1 can full fat coconut milk
  • ¼ cup vegetable broth
  • Salt and pepper to taste

Garnishes

  • Fresh cilantro or parsley
  • Drizzle of extra canned coconut cream
  • Fresh squeezed lime

Instructions

  • In a pan, sauté onion in olive oil on medium heat until translucent.
  • Then, add coconut milk, thai red curry paste, tomato paste, veggie broth and salt and pepper.
  • Then whisk well until combined.
  • Next, add in the chickpeas and stir. Simmer for 7 minutes then garnish and serve.
  • Serve with crusty bread, pita, or rice.

Notes

  • Serve with crusty bread, pita, or rice.
  • Keep the heat on medium-low when simmering the dish at the end to ensure it doesn’t burn or overcook. You just want all of the flavors to deepen.
  • Drizzle with more coconut milk or yogurt.

Nutrition

Calories: 454kcal | Carbohydrates: 41g | Protein: 14g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 175mg | Potassium: 710mg | Fiber: 11g | Sugar: 9g | Vitamin A: 2577IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 7mg

One Pan Pesto Mediterranean Gnocchi

by 1 Comment

My family’s go-to weeknight dinner is One Pan Pesto Mediterranean Gnocchi. It’s packed with veggies, chickpeas for protein and fiber, and delicious potato gnocchi. If you love easy gnocchi dishes, try Mediterranean Gnocchi or One Pan Marinara Gnocchi next. My other favorite weeknight dinners are One Pan Puttanesca, Vegan Sheet Pan Fajitas, and One Pan Broccoli Cheddar Orzo.

Two bowls of mediterranean pesto gnocchi, a small bowl of olives, and two black metal forks.

Why I Love This Recipe

  • One Pan: Make this entire dish in one pan by dumping everything in and baking. So easy! Get more one pan and one pot recipes here!
  • Veggie Packed: I love a dinner that is made all-in-one with veggies, protein, healthy carbohydrates, and fiber.
  • Family Friendly: My entire family loves this dish. It’s always a mom-win when I find something easy and perfect for busy weeknights!

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Notes on Ingredients

Ingredients in bowls and labeled including: salt and pepper, gnocchi, bell pepper, cherry tomatoes, onion, pesto, Italian seasoning, chickpeas, oil, and olives.
  • Gnocchi: You can use potato gnocchi or gluten-free gnocchi if needed.
  • Chickpeas: Be sure to rinse and drain the chickpeas well before using.
  • Cherry Tomatoes: This recipe uses a whole pint of cherry tomatoes left whole. You can substitute another type of tomato like roma tomatoes and cut them into fourths.
  • Italian Seasoning: You can also use a Mediterranean seasoning blend.
  • Pesto: Optional but I love to add ¼-1/2 cup of homemade pesto stirred in at the end to this dish. It elevates the entire dish. You can also use store-bought.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make One Pan Pesto Mediterranean Gnocchi?

  1. Preheat the oven to 450F.
  2. In a pot with water, boil the gnocchi for 1-2 minutes or until slightly soft.
  3. Add all ingredients to a large casserole dish (about 9×13 size) and stir well to combine.
  4. Bake for 20 minutes, stirring halfway through.
  5. Mix in the pesto (optional!) when it’s hot out of the oven.
  6. Serve and enjoy!
A colander filled with gnocchi.
  1. Step 1: First, boil the gnocchi for 1-2 minutes until slightly soft and strain.
A casserole dish filled with gnocchi.
  1. Step 2: Then, add the gnocchi to a 9×13 casserole dish.
A casserole dish filled with gnocchi, chickpeas, chopped bell pepper and onion, cherry tomatoes, and olives.
  1. Step 3: Add in the remaining ingredients to the casserole dish.
A white casserole dish filled with gnocchi, chickpeas, tomatoes, onions, bell peppers, and olives with a dollop of pesto in the center.
  1. Step 4: Next, stir well to combine and bake for 20 minutes, stirring halfway through.
A white casserole dish filled with gnocchi, chickpeas, tomatoes, onions, bell peppers, pesto, and olives with a white spatula in it. Beside the casserole dish is a blue and white striped towel.
  1. Step 5: Mix in optional pesto.
A bowl of mediterranean pesto gnocchi, a casserole dish filled with remaining pesto gnocchi, and a black fork.
  1. Step 6: Lastly, serve and enjoy!

Commonly Asked Questions

How many days can I store One Pan Pesto Mediterranean Gnocchi as leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. This dish makes great leftovers, similar to Meal Prep Salad!

What type of gnocchi should I use for One Pan Pesto Mediterranean Gnocchi?

I like to use a fresh, package potato gnocchi but any kind, including gluten-free, works.

Can I substitute the vegetables in One Pan Pesto Mediterranean Gnocchi?

Sure! If you don’t like tomatoes for example, feel free to omit them and use more bell pepper or other veggies.

“This is the kind of meal that makes eating healthy easy. Balanced, colorful, and actually enjoyable!”

– Waleed

Mediterrnaean pesto gnocchi with olives, tomatoes, chickpeas, and gnocchi.

Extra Helpful Tips

  • Add ¼ cup or so of pesto when it comes out of the oven (or before, but I think the pesto stays fresher when you add it after). Feel free to add more or less depending on your preferences.
  • I like to make my own Homemade Vegan Pesto!
  • Use a high-quality extra virgin olive oil to enhance the flavor.
  • Feel free to swap chickpeas for white beans.
  • I used De Cecco Fresh Potato Gnocchi but any kind of gnocchi works.

More Easy Meals

If you tried this One Pan Pesto Mediterranean Gnocchi or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A spatula holding a scoop of pesto mediterranean gnocchi over a casserole dish filled with remaining pesto mediterranean gnocchi.
Print Recipe
5 from 1 vote

One Pan Pesto Mediterranean Gnocchi

An easy, staple family dinner that's packed with flavor & nutrition!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 212kcal
Author: Danielle Brown
Cost: $17

Equipment

Ingredients

  • 16 oz gnocchi
  • 2 red bell peppers diced
  • 1 red onion chopped
  • 2 can chickpeas drained and rinsed
  • 1 pint cherry tomatoes
  • 2 tablespoon Italian seasoning or Mediterranean
  • ⅓ cup Kalamata olives pitted
  • ⅓ Greek green olives pitted
  • 2 tablespoon olive oil extra virgin
  • 2 tablespoon olive brine
  • Pinch salt & pepper
  • Vegan pesto optional ~¼ cup stirred in

Instructions

  • Preheat the oven to 450F.
  • In a pot with water, boil the gnocchi for 1-2 minutes or until slightly soft.
  • Add all ingredients to a large casserole dish (about 9×13 size) and stir well to combine.
  • Bake for 20 minutes, stirring halfway through.
  • Mix in the pesto (optional!) when it’s hot out of the oven.
  • Serve and enjoy!

Notes

  • Add ¼ cup or so of pesto when it comes out of the oven (or before, but I think the pesto stays fresher when you add it after). Feel free to add more or less depending on your preferences.
  • Use a high-quality extra virgin olive oil to enhance the flavor.
  • Feel free to swap chickpeas for white beans.
  • I used De Cecco Fresh Potato Gnocchi but any kind of gnocchi works.

Nutrition

Calories: 212kcal | Carbohydrates: 36g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 388mg | Potassium: 308mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1687IU | Vitamin C: 70mg | Calcium: 62mg | Iron: 4mg

Cucumber Feta Chickpea Salad (dairy-free!)

by 6 Comments

My Cucumber Feta Chickpea Salad is one of the best salads I’ve ever made. It’s creamy, crunchy, salty, and tangy. You only need a few simple ingredients to make this salad, similar to Longevity Salad and Meal Prep Salad. Try these salads next: Chickpea “Tuna” Salad, Spring Roll Salad, and Greek Caesar Pasta Salad!

A white bowl filled with cucumber chickpea feta salad, a wooden spoon, a black fork, and a wooden bowl with remaining salad.

Why I Love This Recipe

  • Easy: No oven use or cooking time is needed for this salad. Ready in 10 minutes! Pair it with my Kiwi Lime Stress Relief Mocktail to drink!
  • Make Ahead Friendly: Salads with a base of cucumbers and chickpeas, like this one, won’t get soggy in the fridge! Feel free to make it ahead (you can leave the dressing on the side and toss it before eating).
  • Flavorful: I don’t want a boring salad. I want a flavorful, delicious, vibrant, and satisfying salad. This Cucumber Feta Chickpea Salad is filled with flavorful ingredients and fresh herbs so it tastes delicious.

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Notes on Ingredients

Ingredients laid out on a marble countertop and labeled including: garlic powder, oregano, oil, cucumbers, vinegar, salt, mint, chickpeas, Dijon mustard, feta, pistachios, sumac, pepper, and dill.
  • Cucumber: I used peeled Persian cucumbers, but any variety of cucumber works. Feel free to leave the skin on and wash them well.
  • Chickpeas: Drain and rinse your chickpeas thoroughly before using.
  • Feta: I use dairy-free feta from Violife to keep this salad dairy-free and plant-based.
  • Dill: Fresh dill adds so much yummy flavor and is better than dried but dried will work in a pinch. Use leftover dill to make Green Girl Crunch Salad next!

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Cucumber Feta Chickpea Salad?

  1. Chop the veggies.
  2. Add all of the salad ingredients to a large bowl.
  3. In a small jar, whisk or use a frother to emulsify the dressing.
  4. Pour dressing over the salad, toss well to combine, and enjoy!
A wooden cutting board with 4 whole cucumbers and sliced cucumbers on it.
  1. Step 1: First, peel and chop the cucumbers.
A large bowl filled with cucumbers, chickpeas, feta, and pistachios. Plus a sprig of fresh dill next to the bowl.
  1. Step 2: Then, add all of the salad ingredients to a large bowl.
A glass jar filled with olive oil, red wine vinegar, and spices, plus two bowls with garlic powder and oregano in them.
  1. Step 3: Make the salad dressing in a glass jar by whisking all ingredients together with a frother.
A large bowl of cucumber feta chickpea salad and a pair of wooden tongs.
  1. Step 4: Finally, pour the dressing overtop the salad and toss well to combine. Enjoy!

Commonly Asked Questions

How many days can I store Cucumber Feta Chickpea Salad in the fridge as leftovers?

Store salad leftovers in an airtight container in the fridge for up to 3 days.

What should I serve with Cucumber Feta Chickpea Salad for a complete meal?

I like to do a hearty sandwich like Grillable Black Bean Burgers or a side of Air-Fried Tofu Nuggets.

What is a good substitute for feta cheese?

If you don’t like feta, you can swap another tangy cheese in, sprinkle nutritional yeast, or add crumbled tofu in place of it. I always use a dairy-free feta cheese from Violife to keep it dairy-free. You could also just leave it out entirely.

“This salad is honestly addicting. I crave it every week and I love how easy it is to make!”

– Jordan

A white bowl with cucumber feta chickpea salad in it.

Extra Helpful Tips

  • You can swap the chickpeas for any kind of white bean.
  • Making this salad ahead of time? Store the dressing on the side and it will stay fresh in the fridge for days. Toss the salad right before serving.
  • Use a hand-frother to blend the dressing easily.
  • Watch me make this salad on Instagram!

More Delicious Salads

If you tried this Cucumber Feta Chickpea Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A big bowl of cucumber chickpea salad and a wooden spoon holding a scoop of the salad.
Print Recipe
5 from 2 votes

Cucumber Feta Chickpea Salad (dairy-free!)

A perfect 10-minute salad with all the crunchy, creamy textures!
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan
Servings: 5
Calories: 223kcal
Author: Danielle Brown
Cost: $16

Equipment

Ingredients

Salad

  • 8 Persian cucumbers peeled and sliced
  • 1 can chickpeas rinsed and drained
  • ¾ cup feta cheese crumbled, I use dairy free from Violife
  • ½ cup fresh dill chopped
  • ½ cup pistachios shelled and chopped

Dressing

  • 3 tablespoon olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon oregano
  • 1 teaspoon mint dried
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sumac
  • Pinch salt, pepper, garlic powder

Instructions

  • Peel and slice the cucumbers, drain and rinse the chickpeas, and chop the fresh dill and pistachios.
  • Add all of the salad ingredients to a large bowl.
  • In a small jar, whisk or use a frother to emulsify the dressing.
  • Pour dressing over the salad, toss well to combine, and enjoy!

Notes

  • You can swap the chickpeas for any kind of white bean.
  • Making this salad ahead of time? Store the dressing on the side and it will stay fresh in the fridge for days. Toss the salad right before serving.
  • Use a hand-frother to blend the dressing easily.

Nutrition

Calories: 223kcal | Carbohydrates: 9g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 20mg | Sodium: 273mg | Potassium: 324mg | Fiber: 2g | Sugar: 3g | Vitamin A: 621IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 2mg

20+ Healthy & Delicious Recipes for Passover

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If you are hosting Passover Seder or maybe you’re attending and don’t know what to bring, then I’ve got you covered with 20+ Healthy & Delicious Recipes for Passover. From easy salads to gluten-free desserts, these recipes are fool-proof crowd pleasers.

This menu includes kitniyot, which adheres to Sephardic customs. These dishes are Passover-Approved and delicious for all to enjoy! If you’re making soup, then swap the bread as a side with matzah bread.

Six photos of colorful food including a salad, brownies, green veggie soup, corn chowder, vegan pot roast, and roasted carrots. At the top of the image the title reads "20 plus healthy recipes for your passover seder."
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Gnocchi Dishes

One Pan Pesto Mediterranean Gnocchi
30 minutes
An easy, staple family dinner that's packed with flavor & nutrition!
Get the recipe
A spatula holding a scoop of pesto mediterranean gnocchi over a casserole dish filled with remaining pesto mediterranean gnocchi.
One Pan Gnocchi
48 minutes
Easy, delicious, one pan dinner that everyone in your family will love (even picky eaters!).
Get the recipe
There are two white bowls filled with the One Pan Gnocchi dish garnished with parmesan and basil. Both bowls have a black spoon in them. There is also a small bowl next to the gnocchi bowls filled with parmesan cheese. For aesthetic, there is basil and tomatoes surrounding the bowls.
One Pan Lemon Gnocchi
20 minutes
This 20-minute creamy gnocchi dinner will have everyone asking for the recipe. Dairy-free and 100% delicious!
Get the recipe
Two white bowls of a zuchinni and gnocchi dish topped with breadcrumbs and parmesan. Beside the bowls on the left is two black forks, a small bowl of breadcrumbs, a small bowl of parmesan and parmesan on the counter. On the right is two basil leaves on the counter.

Pasta Dishes

One Pan Tuscan Pasta
55 minutes
One Pan Tuscan Pasta is both easy and delicious! This dish is satiating, veggie-filled, dairy-free, gluten free optional, and makes great leftovers for the next day.
Get the recipe
One Pan Tuscan Pasta in a white glass bowl with a black fork on the left and a small wooden bowl filled with parmesan cheese above.
One Pot Pasta
45 minutes
This One Pot Pasta is the easiest dinner to make with minimal cleanup and can be made from start to finish in less than an hour.
Get the recipe
One Pot Pasta in a white bowl, a wooden bowl of parmesan, and a black spoon.
Easy Vegan One Pan Baked Spaghetti
35 minutes
An easy, 35-minute baked spaghetti packed with veggies! Perfect for a weeknight dinner.
Get the recipe
A white plate with a scoop of baked spaghetti on it.
No-Boil Creamy Pasta Bake (dairy-free!)
55 minutes
This No Boil Pasta Bake is going to be your new go-to, one-pot, easy-to-make dinner.
Get the recipe
No Boil Pasta Bake
One Pot Puttanesca
25 minutes
The easiest, drool-worthy pasta dish that tastes like it's from a restaurant but takes only 25 minutes to make!
Get the recipe
A bowl of spaghetti with tomatoes, kalamata olives, topped with fresh parsley and parmesan.

Orzo Dishes

Quick One Pot Creamy Veggie Orzo (dairy-free!)
20 minutes
A low-effort, healthy plant-based dinner for lazy nights!
Get the recipe
Two gray bowls filled with One-Pot Healthy Orzo, each garnished with shredded parmesan and one has a black fork in it. There is a white and black striped towel next to the bowls.
One Pot Pumpkin Orzo
20 minutes
This dairy-free, cozy orzo is easy, made in one pot, and ready in 20!
Get the recipe
A bowl of pumpkin orzo garnished with fresh sage, black pepper, and olive oil. Beside the bowl is a small wooden bowl of parmesan and a fresh sage leaf.
One Pan Broccoli Cheddar Orzo
50 minutes
Easy and convenient meals that only require one pan have been on repeat lately. This dish is creamy and delicious, and no one would have any clue it is dairy free and vegan.
Get the recipe
Bowl filled with broccoli cheddar orzo

Mexican-Inspired Dishes

Vegan Sheet Pan Fajitas
45 minutes
These EASY fajitas are sure to be a staple for dinner! Quick, nourishing, and delicious.
Get the recipe
A sheet pan filled with baked sheet pan fajitas and three small dishes beside the pan of lime wedges, sour cream, and tortillas.
One Pot Enchilada (vegan!)
25 minutes
My take on a deconstructed enchilada but no rolling, baking, or tortillas needed!
Get the recipe
A large pot of a rice and bean mixture topped with cilantro and sour cream. Beside the pot is a small bowl of sour cream and a sprig of fresh cilantro.
One Pan Taco Casserole
45 minutes
This one pan dish is the most convenient, easy weeknight dinner that tastes like a gourmet meal but is made with super simple, affordable ingredients!
Get the recipe
One Pan Taco Casserole in a white dish surrounded by small white bowls of green onion, jalapenos, and piclled onions and a blue and white striped towel.
One Pan Creamy Vegan Mexican Cauliflower Rice
35 minutes
A healthier, veggie-filled twist on traditional Mexican rice that is low-carb, high in fiber, and comes together in 30 minutes!
Get the recipe
One Pan Creamy Mexican Cauliflower Rice garnished with fresh cilantro in a large pot with a silver spoon in it. Around the pot is cilantro leaves laying on the counter.

Soups

Mama’s Minestrone Soup (vegan & gluten-free!)
35 minutes
This classic soup is filled with veggies, beans and cute little noodles. Make sure to grab a fresh loaf of bread for dipping!
Get the recipe
Two white bowls of red soup garnished with parmesan and basil. Beside the bowls is three chunks of sourdough bread, a black metal spoon, and two sprigs of basil.
Easy Iron Rich Lentil Soup (plant-based!)
45 minutes
A nutrient-packed soup that’s easy, cozy, and delicious… perfect for low-iron or when you're on your period!
Get the recipe
A bowl of lentil soup, a black metal spoon, and 2 pieces of bread.
Healing Greens Soup
40 minutes
This Healing Greens Soup is both vegan and delicious and filled with nourishing ingredients.
Get the recipe
Two white bowls with a greens, rice, and beans soup. The left one has a piece of bread in it. Beside the bowls is a plate with bread rolls and a spoon and fresh dill on the counter.
Easy 30-Minute Creamy Sweet Potato Soup for Glowing Skin
30 minutes
A quick & delicious 30-minute soup packed with skin-loving ingredients like sweet potato, tomato, & bell pepper for a healthy glow.
Get the recipe
Glowing Skin Soup in two white bowls. Two slices of sourdough bread, a sprig of parsley, and a black metal spoon lay beside the bowls.

Quinoa Dishes

Vegan Cheesy Spinach Quinoa Casserole (protein-packed!)
1 hour 15 minutes
Nourishing, quick & easy one pan casserole packed with nutrition.
Get the recipe
A 9x13 spinach cheesy quinoa casserole topped with parsley and breadcrumbs and a wooden spoon on the counter next to the dish.
One Pan Pesto Quinoa Bake (easy dinner!)
1 hour 10 minutes
A balanced, hassle-free quinoa bake that takes less than 10 minutes of prep time!
Get the recipe
A bowl of pesto quinoa and a black fork in it and a small wooden bowl of parmesan.
Vegan One-Pot Mexican Quinoa
20 minutes
Not only is this dish hearty, flavorful, and nourishing, but this Vegan One-Pot Quinoa makes the best meal-prep and comes together in under 30 minutes.
Get the recipe
Two white bowls of one pot mexican quinoa garnished with sour cream and cilantro. Beside the bowls is a sprig of fresh cilantro, two black forks, and a large pot filled with remaining quinoa.
Vegan One Pot Mushroom Quinoa Risotto
40 minutes
Easy, creamy, flavorful Vegan One Pot Mushroom Quinoa Risotto will be your new favorite dinner. Made with quinoa instead of rice!
Get the recipe
A bowl of Vegan One Pot Mushroom Quinoa Risotto on a white cloth towel with two mushrooms sitting on the counter beside the bowl.

Other

One Pan Dumplings (15-minute dinner!)
20 minutes
My viral dumpling bake has 5+ million views (for good reason!)… it will be your newest, go-to, easy dinner.
Get the recipe
Two bowls of dumplings topped with green onion and chili oil. Beside the bowls is a black metal spoon and two small bowls of green onions.
One Pan Thai-Inspired Curry Chickpeas (easy dinner!)
15 minutes
Your new go-to 15-minute dinner. Packed with flavor, made in one pan, and so delicious!
Get the recipe
A white pan filled with curry chickpeas topped with fresh cilantro and a drizzle of coconut milk. A white hand is dipping a piece of bread into the chickpeas. Beside the pan are two slices of bread.
Nourish Pot
1 hour
This dish is the perfect gluten-free, dairy-free nourishing meal to serve for a cozy night in. Pair with rice or sourdough!
Get the recipe
Two white bowls filled half with rice and the other half with a red lentil, tomato, sweet potato, and spinach mixture. Beside the two bowls is a third bowl of plain white rice. Under the bowls is a blue and white striped towel and a black metal fork.

Passover FAQ

What is Passover Seder?

The Seder is a ceremonial meal held on the first night of Passover. It follows a series of 14-15 steps followed by a meal with ceremonial foods.

Can any of these Passover dishes be prepped ahead of time?

Yes, soups and any salads are perfect meal prepped ahead of time. Then, leave the dressing on the side and toss it just before serving. Also, you can meal prep casseroles ahead of time and bake them just before serving so they’re hot and fresh.

What should I serve with soup for Passover?

Instead of bread, pair it with matzah bread. You can make your own or buy store-bought!

HealthyGirl Kitchen Cookbook Menu

If you own either of my NYT-Best Selling Cookbooks, Life Changing Salads or HealthyGirl Kitchen, you can make a complete, delicious Passover Seder with recipes straight from the books. Salads, soups, hearty sides, and healthy desserts! Once again, this menu includes kitniyot, which adheres to Sephardic customs. Shop my books below!

Life Changing Salads
HealthyGirl Kitchen
A list of recipe names from the HealthyGirl Kitchen and Life Changing Salads cookbooks with page numbers for each. At the top of the list, the title reads "HealthyGirl Kitchen Passover Seder Cookbook-Edition."

Easy Iron Rich Lentil Soup (plant-based!)

by 3 Comments

If you have low iron (anemia), you’re on your period, or just want to make a cozy, nourishing dinner, then you need to try Easy Iron Rich Lentil Soup. It’s packed with veggies, fiber, and antioxidants for a healthy body. Other nutrient-dense recipes you’ll love are Creamy Vegan Wild Rice Soup, Cheesy Spinach Quinoa Casserole (protein-packed!), Berries & Cream Collagen Booster Smoothie, Nature’s Gatorade, and Hormone Support Pasta Bowls.

Two bowls of lentil soup topped with fresh parsley and two slices of bread.

Why I Love This Recipe

  • Iron-Rich: This soup is packed with plant-based iron sources from the lentils and kale.
  • Easy: Soups make for the perfect easy dinner when you don’t want to worry about a million dishes or making a bunch of sides. This is a complete meal in one bowl!
  • One Pot: Easy Iron Rich Lentil Soup is made in just one pot so you don’t need to worry about dirtying a bunch of dishes or having a big cleanup afterwards.
  • Veggie-Packed: Reap all of the amazing health benefits from eating a vibrant, colorful, nutrient-dense diet with this soup because it’s packed with 7+ different plant foods.

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Notes on Ingredients

Ingredients laid out on the counter and labeled including: salt and pepper, onion, celery, tomato paste, garlic cloves, spices, lemon, oil, lentils, bell pepper, kale, mushrooms, and vegetable broth.
  • Oil: Avocado, olive, or coconut oil work.
  • Garlic: Fresh, minced garlic is always best for flavor and immune-boosting benefits but garlic powder would work fine too.
  • Lentils: You will need 1.5 cups of dry, green lentils. I’d recommend rinsing them in a mesh strainer before using.
  • Kale: Be sure to destem your kale by removing the harsh, tough stems. Those can be difficult to chew.
  • Broth: I recommend using vegetable broth as the base of this soup recipe but water would work fine too.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Easy Iron Rich Lentil Soup?

  1. In a large soup pot, saute onion and garlic in oil over medium heat for a few minutes.
  2. Next, add the celery, mushrooms, and bell pepper. Saute for 15 minutes until the veggies are soft.
  3. Add lentils, kale, tomato paste, spices, and broth to the pot.
  4. Stir well and bring to a boil. Cover and reduce to low heat. Cook for another 20 minutes, until the lentils are soft.
  5. Serve with crusty sourdough! Garnish with fresh parsley and lemon.
A soup pot filled with oil, garlic, and chopped onion and a small bottle of oil.
  1. Step 1: First, sauté the onion and garlic in olive oil until translucent.
A soup pot with chopped mushrooms, bell pepper, and celery in it and a wooden spoon.
  1. Step 2: Then, add diced celery, mushrooms, and bell pepper.
A soup pot with sauteed peppers, onion, mushrooms, celery and garlic. Beside the pot is a wooden spoon and two bowls of dried green lentils and tomato paste.
  1. Step 3: Sauté until the veggies are soft.
A soup pot with lentils and kale in it, a wooden spoon, and a pitcher of vegetable broth.
  1. Step 4: Next, add in the lentils, kale, tomato paste, broth, and spices.
A pot of lentil soup.
  1. Step 5: Stir well and bring to a boil. Cover, reduce heat to low, and let it cook for 20 minutes.
A pot of lentil soup garnished with fresh parsley.
  1. Step 6: Lastly, garnish with fresh parsley, lemon juice, and serve with crusty sourdough!

Commonly Asked Questions

How many days can I store Easy Iron-Rich Lentil Soup in the fridge to eat as leftovers?

Store leftover soup in an airtight container in the fridge for up to 4 days. Serve this soup with a side of Green Girl Crunch Salad!

Do I need to rinse lentils before cooking with them?

Yes, ideally you should rinse your dry lentils in a fine mesh strainer before adding them to the soup. This helps to remove excess starch.

Do you have any similar healthy soup recipes?

Other healthy soups you will love are Green Goddess Soup, Glowing Skin Soup, Debloat Detox Veggie Soup, and Healing Greens & Beans Soup. You can also get my list of 10+ Healthy Delicious Soup Recipes all in one place!

Do I need to cook lentils before adding them to soup?

Nope! The green lentils will cook in the broth once you add them to the soup so no need to cook ahead of time. You’ll need 1 ½ cups of DRY green lentils.

“Really delicious and comforting soup!”

– Sophia

Lentil soup and a ladle.

Extra Helpful Tips

  • Rinse your dry lentils before adding them to the soup to remove excess starch.
  • Try to dice all veggies super small so that you don’t get big chunks of vegetable in the soup. You want them to be really small, bite-sized pieces.
  • I love using a big cast iron soup pot to make this soup for an even cook and great flavor.
  • I like to serve this soup with a loaf of crusty sourdough or Homemade Gluten-Free Bread.
  • Watch me make this recipe on Instagram!

More Soup Recipes

If you tried this Easy Iron Rich Lentil Soup or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A bowl of lentil soup, a black metal spoon, and 2 pieces of bread.
Print Recipe
5 from 2 votes

Easy Iron Rich Lentil Soup (plant-based!)

A nutrient-packed soup that’s easy, cozy, and delicious… perfect for low-iron or when you're on your period!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: dinner, Soup
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 273kcal
Author: Danielle Brown
Cost: $11

Equipment

Ingredients

  • 3 tablespoon oil olive or avocado
  • ½ yellow onion diced
  • 3 cloves garlic minced
  • 1 cup celery diced
  • 1 red bell pepper diced
  • 1 cup mushrooms chopped
  • 1.5 cups green lentils dry
  • 2 cups kale chopped & stems removed
  • 2 tablespoon tomato paste
  • 7 cups vegetable broth or water
  • Handful chopped parsley stir in at the end

Spices

  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 2 teaspoon salt
  • 1 teaspoon oregano
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • 1 teaspoon thyme

Instructions

  • In a large soup pot, sauté onion and garlic in oil over medium heat for a few minutes.
  • Next, add the celery, mushrooms, and bell pepper. Saute for 15 minutes until the veggies are soft.
  • Add lentils, kale, tomato paste, spices, and broth to the pot.
  • Stir well and bring to a boil. Cover and reduce to low heat. Cook for another 20 minutes, until the lentils are soft.
  • Serve with crusty sourdough! Garnish with fresh parsley and lemon.

Notes

Rinse your dry lentils before adding them to the soup to remove excess starch.
Try to dice all veggies super small so that you don’t get big chunks of vegetable in the soup. You want them to be really small, bite-sized pieces.
I like to serve this soup with a loaf of crusty sourdough!

Nutrition

Calories: 273kcal | Carbohydrates: 38g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1937mg | Potassium: 719mg | Fiber: 17g | Sugar: 6g | Vitamin A: 2188IU | Vitamin C: 38mg | Calcium: 71mg | Iron: 5mg

Homemade Gatorade (easy!)

by 3 Comments

You don’t need added sugar, artificial flavor, or toxic food dye to enjoy a refreshing, fruity, delicious drink. My take on “nature’s” Homemade Gatorade uses natural sugar, mineral, and sodium sources to replenish your electrolyte levels and keep you hydrated. Try my Kiwi Lime Stress Relief Mocktail, Gut Healing Green Smoothie and Berries & Cream Smoothie next!

Two glasses of red juice with ice, half of a lime, and two bowls of salt and beet powder.

Why I Love This Recipe

  • No Refined Sugar: This DIY Homemade Gatorade requires no refined, added sugar like cane sugar or worse, high fructose corn syrup. Fruit is a natural sweetener and tastes just as delicious. Another refined sugar-free treat I love is Gluten-Free Cherry Cobbler.
  • Perfect for Kids: Stop giving your kids Gatorade after sporting events and swap it with this healthy alternative instead. They don’t need loads of refined sugar or toxic artificial food dyes to be replenished after activities.
  • Cheap & Easy: Store-bought hydration drinks are often overpriced and can rack up in cost quickly. Make your own at home, make a double or triple batch, and have hydrating drinks all week long.

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Notes on Ingredients

Ingredients in bowls and labeled including: tangerine juice, sea salt, lemon, watermelon juice, lime, coconut water, and beet powder.
  • Coconut Water: Be sure to use 100% organic, no sugar added coconut water.
  • Tangerine Juice: You can use any type of orange juice or juice your own. I like to use pulp-free.
  • Watermelon Juice: Store-bought watermelon juice or blend watermelon cubes in a blender and strain to make your own.
  • Beet Powder: You can’t taste the beet powder, but it adds a gorgeous color to the drink and beets are amazing to consume post-workout for recovery.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Homemade Gatorade?

  1. Add ice to a jar (with a lid) and pour in coconut water.
  2. Add in watermelon and tangerine juice.
  3. Then, squeeze in both the lemon and lime.
  4. Add in the beet powder and use a hand-frother to blend the powder in.
  5. Top with a pinch of flaky salt, screw on the lid, and shake well until combined.
  6. Enjoy!
Three glass jars one filled with orange juice, one with watermelon juice, and one with orange juice and ice cubes.
  1. Step 1: First, add ice to a jar along with coconut water.
A glass jar filled with ice, orange juice and watermelon juice. Behind the jar is a lemon, a lime, and a bowl of salt.
  1. Step 2: Then, pour in tangerine juice and watermelon juice.
A glass jar filled with orange juice, watermelon juice, and ice and topped with a scoop of beet powder.
  1. Step 3: Squeeze in the lemon and lime and add a scoop of beet powder. Use a hand-frother to blend it in.
A glass jar filled with red juice and ice.
  1. Step 4: Finally, top with a pinch of flaky sea salt, shake well to combine, and enjoy!

Commonly Asked Questions

Is Homemade Gatorade good to drink after a workout?

Yes! It’s filled with natural sugars from the fruit and natural electrolytes and minerals from the coconut water like potassium and magnesium so makes for the perfect post-workout recovery drink. Pair it with Sweet Potato Avocado Toast for a balanced post-workout meal!

When else can I drink Homemade Gatorade?

Besides after a hard workout, my Homemade Gatorade is helpful for flu recovery, to prevent or support dehydration, in hot weather, before or after a flight (flying is very dehydrating), post sauna, or for your kids during sports games instead of regular Gatorade!

What should I pair with Homemade Gatorade for the ideal post-workout meal?

I love to do a protein-rich meal like Protein Brownie Overnight Oats, Tofu Chickpea Frittata, or Homemade No-Bake Protein Bars.

How long does Homemade Gatorade stay fresh?

If you don’t drink all of your homemade “gatorade” after making, add the drink to the fridge in an air-tight jar and it will stay fresh for up to 3 days. Add ice and remix with a hand-frother before drinking again!

“Refreshing, hydrating, easy to make. I’m absolutely obsessed with this fruity healthy Gatorade alternative. I’ve never liked store-bought hydration drinks (yuck), but this I am obsessed with.”

– Jordan

A glass of red juice and ice garnished with an orange slice. Around the glass is a lime, half of an orange, and a bowl of sea salt.

Extra Helpful Tips

  • Use a jar with a lid so you can shake the drink well to combine or use a hand-frother to mix it.
  • Make a double or triple recipe so you have extras for the rest of the week.
  • Sip on this drink throughout the day, post-workout, or anytime you’re craving a little pick me up.
  • Pair this with a side of Protein Brownie Overnight Oats or Egg Frittata Muffins for the perfect high-protein, nutrient-dense post-workout meal.
  • Watch me make Nature’s Homemade Gatorade on Instagram!

More Healthy Recipes

If you tried this Homemade Gatorade or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A glass of red juice filled with ice and garnished with an orange slice. On the counter around the glass is a lime, a lemon, half of an orange, and a bowl of salt.
Print Recipe
5 from 1 vote

Homemade Gatorade (easy!)

Stop buying sugary store-bought hydration drinks and make your own healthier, cheaper, tastier version at-home instead.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 1
Calories: 127kcal
Author: Danielle Brown
Cost: $5

Equipment

Ingredients

  • 1 cups ice
  • 1 cup organic 100% coconut water no sugar added
  • ¼ cup watermelon juice
  • ¼ cup tangerine juice
  • ½ lemon squeezed
  • ½ lime squeezed
  • 1 teaspoon beet powder
  • Pinch flaky sea salt

Instructions

  • Add ice to a jar (with a lid) and pour in coconut water.
  • Add in watermelon and tangerine juice.
  • Then, squeeze in both the lemon and lime.
  • Add in the beet powder and use a hand-frother to blend the powder in.
  • Top with a pinch of flaky salt, screw on the lid, and shake well until combined.
  • Enjoy!

Notes

Use a jar with a lid so you can shake the drink well to combine or use a hand-frother to mix it.
Make a double or triple recipe so you have extras for the rest of the week.
Sip on this drink throughout the day, post-workout, or anytime you’re craving a little pick me up.
Make your own watermelon juice by blending watermelon cubes in a blender with a bit of water and straining. You can also make your own tangerine juice by using any oranges!

Nutrition

Calories: 127kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 269mg | Potassium: 880mg | Fiber: 6g | Sugar: 21g | Vitamin A: 185IU | Vitamin C: 77mg | Calcium: 101mg | Iron: 1mg

10+ Healthy Delicious Soup Recipes

by 1 Comment

Whether it’s the middle of winter and all you are craving is something warm and cozy, or you just need an easy meal that gets dinner on the table and feeds a lot of mouths, soup is going to be your best friend. Because of that, I’ve rounded up 10+ Healthy Delicious Soup Recipes for you!

I’ve created dozens of delicious, 100% plant-based soup recipes that are dairy-free, gluten-free optional, and packed with veggies, like my Creamy Glowing Skin Soup. I love to pair soups with crusty sourdough bread or Grilled Cheese Croutons.

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Creamy Vegan Wild Rice Soup
1 hour
A comforting & flavorful hearty vegan soup made in one-pot!
Get the recipe
A bowl of creamy wild rice soup topped with mushrooms next to two pieces of toasted bread, a pot with remaining soup, and two metal spoons.
Green Goddess Soup
40 minutes
Getting a full serving of vegetables can be tough, but with this Green Goddess Soup, you can pack in so many vegetables, while also enjoying a delicious meal!
Get the recipe
Two bowls of green goddess soup topped with micro greens and sour cream. A small bowl of hemp seeds on the side with a little spoon.
Easy Iron Rich Lentil Soup (plant-based!)
45 minutes
A nutrient-packed soup that’s easy, cozy, and delicious… perfect for low-iron or when you're on your period!
Get the recipe
A bowl of lentil soup, a black metal spoon, and 2 pieces of bread.
Debloat Detox Vegetable Soup
45 minutes
Nourishing and delicious, this debloat soup is the perfect meal to make when you feel you need a gut reset.
Get the recipe
Debloat Detox Veggie Soup in two white servings bowls with a black spoon. In the corner is the large soup pot filled with the remaining soup and a ladle.
Red Curry Soup
40 minutes
This takeout-inspired Thai Red Curry Noodle Soup is incredibly flavorful, dairy free, and gluten free. Perfect for chilly nights!
Get the recipe
Two bowls of red curry noodle soup.
Lasagna Soup (with vegan ricotta and garlic knots!)
50 minutes
This soup is insanely delicious and has all the best parts of your traditional lasagna, mixed in with the nourishing & warm best parts of soup!
Get the recipe
A white bowl of lasagna soup topped with a scoop of ricotta. The bowl is sitting on a brown cutting board with two garlic knots on it and a blue and white striped towel as well.
Mama’s Minestrone Soup (vegan & gluten-free!)
35 minutes
This classic soup is filled with veggies, beans and cute little noodles. Make sure to grab a fresh loaf of bread for dipping!
Get the recipe
Two white bowls of red soup garnished with parmesan and basil. Beside the bowls is three chunks of sourdough bread, a black metal spoon, and two sprigs of basil.
Easy 30-Minute Creamy Sweet Potato Soup for Glowing Skin
30 minutes
A quick & delicious 30-minute soup packed with skin-loving ingredients like sweet potato, tomato, & bell pepper for a healthy glow.
Get the recipe
Glowing Skin Soup in two white bowls. Two slices of sourdough bread, a sprig of parsley, and a black metal spoon lay beside the bowls.
Healing Greens Soup
40 minutes
This Healing Greens Soup is both vegan and delicious and filled with nourishing ingredients.
Get the recipe
Two white bowls with a greens, rice, and beans soup. The left one has a piece of bread in it. Beside the bowls is a plate with bread rolls and a spoon and fresh dill on the counter.
Sheet Pan Roasted Tomato Soup (with grilled cheese croutons!)
1 hour
This tomato has all the nostalgia of your classic favorite but with a twist – grilled cheese croutons! Mess free!
Get the recipe
Sheet Pan Tomato Soup
Vegan Broccoli Cheddar Soup
40 minutes
This Vegan Broccoli Cheddar Soup is going to be your new favorite comfort soup. It’s cheesy, creamy, rich, comforting, 100% plant-based, and gluten-free.
Get the recipe
Vegan Copycat Panera Broccoli Cheddar Soup in a bread bowl on a white plate with a silver spoon on the left filled with a bite of soup.
Vegan Chickpea Noodle Soup (gluten-free!)
35 minutes
This cozy, comforting soup is ready in just 25 minutes and makes for the perfect fall or winter plant-based dinner.
Get the recipe
A white bowl of noodle chickpea soup.

Soup FAQ

What soups are best for serving to a crowd?

Honestly, all of these soups are my tried-and-trues and have been tested on crowds. That being said, my most popular are Lasagna Soup and my Glowing Skin Soup, which tastes like tomato soup but with hidden veggies!

How long does leftover soup last in the fridge?

Soup holds up extremely well in the fridge, so it makes great meal prep. Most soups will last up to 4 days in the fridge. They can also be frozen in a freezer-safe container for up to 3 months.

How can I make soup more flavorful?

To make soups more flavorful, use lots of fresh herbs, fresh garlic, onion, and ginger (skip the powdered, it’s less flavorful), and generous amounts of mineral sea salt and black pepper. I also always use vegetable broth as the base for my soups, rather than water.

What are the best sides to pair with soup?

Anything goes well with soup, but I especially love a salad like my Classic Vegan Caesar Salad or Greek Caesar Pasta Salad. Obviously, bread is also delicious so you could do a side of Vegan Garlic Bread, Grilled Cheese Croutons, or simply crusty sourdough with butter.

HealthyGirl Kitchen Cookbooks

If you love healthy recipes like these soups or you are looking for more plant-based recipe inspiration, I’ve created TWO New York Time’s Best Selling cookbooks with you in mind. My first cookbook, HealthyGirl Kitchen, will be your healthy eating bible with 100+ plant-based recipes ranging from soups and pasta to breakfasts and treats. My second cookbook, Life Changing Salads, was inspired by my viral social media Life Changing Salads series and features 100 of the most insanely delicious salad recipes that will make you fall in love with healthy eating.

Life Changing Salads
HealthyGirl Kitchen

Greek Caesar Pasta Salad

by 3 Comments

I’m obsessed with both caesar salad and Greek salad… so I combined them to make the most addicting Greek Caesar Pasta Salad. This salad is meal prep friendly, colorful, and loaded with veggies and chickpeas to keep you satiated. Make it for a party or a delicious weeknight dinner! Other salads you’ll love are Spring Roll Salad, Longevity Salad, Cucumber Feta Chickpea Salad, and Thai Chopped Salad. Get 10+ Healthy Pasta Salad Recipes HERE!

A large wooden bowl of greek caesar pasta salad and two small white glass bowls of cherry tomatoes and pepperonicini.

Why I Love This Recipe

  • Meal Prep Friendly: Meal prep this salad at the start of the week and enjoy it for lunches or dinners for days. It won’t get soggy in the fridge with a base of pasta!
  • Gluten Free Optional: You can easily make Greek Caesar Pasta Salad gluten-free by using your favorite gluten-free noodles.
  • Fiber Filled: This pasta salad is packed with fiber-rich veggies, whole-grain pasta, and chickpeas, similar to Green Girl Crunch Salad!

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Notes on Ingredients

Ingredients laid out on a counter in bowls and labeled including greek dressing, caesar dressing, pepperonicini, cucumber, feta, pasta, bell pepper, red onion, chickpeas, and tomatoes.
  • Pasta: Any type of pasta noodle works–gluten-free, grain-free, protein pasta, or whole-grain. Cook the noodles al dente.
  • Chickpeas: Drain and rinse well before using.
  • Feta: Crumbled feta adds a tangy, salty flavor to this salad. I use dairy-free feta from Violife.
  • Greek Olives: Be sure they’re pitted.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Greek Caesar Pasta Salad?

  1. Cook the pasta according to package instructions.
  2. While the pasta cooks, slice and chop all of the veggies.
  3. Strain the pasta and add it to a bowl along with all of the veggies.
  4. Make the Caesar dressing and Greek dressing.
  5. Combine Caesar dressing (~¾ cup) and Greek dressing (~¾ cup) in a 1:1 ratio.
  6. Pour desired amount of dressing over the pasta salad, toss, and enjoy!
A white colander filled with cooked pasta noodles.
  1. Step 1: First, cook the pasta according to package instructions.
A large wooden bowl filled with pasta noodles and halved tomatoes. Beside the bowl is a smaller bowl of chickpeas and a wooden spoon.
  1. Step 2: Then, slice and chop all of the veggies and strain the pasta. Add the pasta to a large bowl.
A large wooden bowl of with pasta, cucumber, tomatoes, chickpeas, bell pepper, red onion, and olives. Beside the bowl is a wooden serving spoon and a small bowl of crumbled feta.
  1. Step 3: Add all of the veggies and feta into the bowl.
Two bowls of salad dressing and a metal whisk.
  1. Step 4: Next, make the Greek dressing and caesar dressing.
A jar of caesar greek salad dressing.
  1. Step 5: Combine the two dressings.
A large wooden bowl of with pasta, cucumber, tomatoes, chickpeas, bell pepper, red onion, pepperonicini, crumbled feta, and olives with salad dressing being poured into the bowl. Beside the bowl is a wooden serving spoon.
  1. Step 6: Lastly, pour the dressing over top, toss well to combine, and enjoy!

Commonly Asked Questions

How many days can I store Greek Caesar Pasta Salad in the fridge as leftovers?

Store pasta salad leftovers in an airtight container for up to 4 days. Eat leftovers cold! Try my Creamy Tahini Pasta Salad next!

Can I use store-bought caesar and Greek dressings?

Sure, you can make homemade caesar and greek dressings which is super easy (see recipes & instructions below) or buy store-bought for a quick shortcut.

How do I know my pasta is done cooking?

Cook your pasta noodles according to package instructions but only to al dente. So, if the package says cook the noodles for 9-11 minutes, check them at the 8- or 9-minute mark. The pasta should be firm, yet tender. You don’t want mushy noodles in pasta salad.

“Addicting plant-based pasta salad. Everyone in my family asks me for this recipe when I make it!”

– Jordan

A large bowl with greek pasta salad and a wooden spoon holding a scoop of pasta salad.

Extra Helpful Tips

  • Feel free to sub in gluten-free, grain-free, or protein noodles depending on your dietary preferences.
  • Store leftover pasta salad in the fridge for up to 3 days. If you have leftover dressing, store them on the side and use them on salads, veggies, as a dip, etc. throughout the week.
  • Save time by using a veggie chopper to make all of the chopping easier.
  • Watch me make this full recipe on Instagram!
  • For more salad recipes, order my salad cookbook, Life Changing Salads!

More Salads

If you tried this Greek Caesar Pasta Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A wooden bowl filled with pasta salad and a wooden serving spoon.
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5 from 3 votes

Greek Caesar Pasta Salad

A mouthwateringly delicious combination of Greek & caesar salad make this an addicting crowd-favorite pasta salad!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: dinner, Lunch
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 610kcal
Author: Danielle Brown
Cost: $12

Equipment

Ingredients

Pasta Salad

  • 12 oz pasta fusilli or other shape, gluten-free if needed
  • 1 large cucumber diced
  • 1 red pepper diced
  • 1 can chickpeas drained and rinsed
  • ½ cup feta crumbled, I use dairy free
  • 2 cups cherry tomatoes halved
  • 1 cup red onion thinly sliced
  • Handful pepperoncini sliced
  • 1 cup Greek olives pitted and chopped

Cashew Caesar Dressing

  • 1 cup cashews raw
  • 1 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon capers
  • 1 tablespoon caper brine
  • 2 teaspoon dijon mustard
  • ½ teaspoon salt
  • ¾ cup water
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper

Greek Girl Dressing

  • ½ cup olive oil extra virgin
  • 3 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Cook the pasta al dente, according to package instructions.
  • While the pasta cooks, slice and chop all of the veggies.
  • Strain the pasta and add it to a large bowl along with all of the veggies.
  • Make the caesar dressing and Greek dressing (see instructions below).
  • Combine Caesar dressing (~¾ cup) and Greek dressing (~¾ cup) in a 1:1 ratio. You may have leftover dressing depending on how much you use on the pasta salad! Store dressing leftovers in the fridge for up to 5 days.
  • Pour desired amount of dressing over the pasta salad, toss, and enjoy!

Cashew Caesar Dressing

  • Blend all of the ingredients above in a high-speed blender until completely smooth. If you don’t have a high-speed blender, soak the cashews in boiling water for 5-10 minutes and then strain and rinse before blending.

Greek Girl Dressing

  • Whisk all of the ingredients together in a bowl or shake in a jar.

Notes

  • Feel free to sub in gluten-free, grain-free, or protein noodles depending on your dietary preferences.
  • Store leftover pasta salad in the fridge for up to 3 days. If you have leftover dressing, store them on the side and use them on salads, veggies, as a dip, etc. throughout the week.
  • Save time by using a veggie chopper to make all of the chopping easier.
  • Watch me make this full recipe on Instagram!

Nutrition

Calories: 610kcal | Carbohydrates: 58g | Protein: 15g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 11mg | Sodium: 963mg | Potassium: 532mg | Fiber: 5g | Sugar: 6g | Vitamin A: 434IU | Vitamin C: 18mg | Calcium: 123mg | Iron: 3mg

High Protein Chocolate Brownie Overnight Oats (vegan!)

by 1 Comment

My absolute, go-to everyday breakfast is overnight oats, but not just any overnight oats… I prefer these High Protein Chocolate Brownie Overnight Oats and I’m pretty sure you will too. This is like eating dessert for breakfast but in the healthiest way! Plant-based and packed with protein and fiber to keep you full. Other breakfasts you’ll love are Creamy Raspberry Chia Pudding, Veggie Frittata, and Sweet Potato Toast.

A bowl of chocolate oats topped with raspberries, blueberries, and sliced banana. Beside the bowl is a black spoon and a small bowl of raspberries.

Why I Love This Recipe

  • Protein-Packed: I use Wellious x HealthyGirl Chocolate Peanut Butter protein along with soy milk and whole-grain oats for a protein-packed breakfast, essential for muscle repair, satiety, immune health, and hormone function.
  • Healthy Breakfast: Starting the day with a balanced, nourishing breakfast is going to set you up for success to feel energized, satiated, and help avoid an afternoon crash, similar to my Hydrating Nature’s Gatorade.
  • Meal Prep Friendly: I love overnight oats because they will store well in the fridge all week long. Make 4-5 jars have breakfast for every day of the week, swapping out the toppings each day.

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Notes on Ingredients

Ingredients laid out on a yellow countertop and labeled including: cacao, protein powder, maple syrup, vanilla, oats, soy milk, and salt.
  • Oats: Use organic, whole, rolled oats. Opt for organic which will be better for the gut. Use leftover oats to make Snickers Baked Oatmeal or Maple Walnut Granola next.
  • Soy Milk: I like to use organic soy milk for its flavor and protein boost (8g in 1 cup) but any non-dairy milk will work. Try to use plain and unsweetened.
  • Wellious Protein Powder:  These High Protein Chocolate Brownie Overnight Oats use 1 scoop of Wellious x HealthyGirl Chocolate PB Protein for that delicious, chocolate fudge brownie flavor and texture. No chalkiness or weird aftertastes whatsoever.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make High Protein Chocolate Brownie Overnight Oats?

  1. Blend milk, protein powder, cacao powder, maple syrup, vanilla, and salt in a blender until well combined.
  2. In a small glass bowl with a lid, add in oats, pour liquid mixture over top and mix.
  3. Refrigerate overnight. The oats will be ready to eat in the morning!
  4. Top with any toppings you’d like! Enjoy them cold or heat them in the microwave for warm oats.
A blender filled with soy milk and cacao powder, a bag of protein powder, and a small bowl of protein powder.
  1. Step 1: First, add soy milk, protein powder, cacao powder, maple syrup, vanilla extract, and salt to a blender.
A blender filled with brown liquid.
  1. Step 2: Then, blend until smooth and creamy.
A glass dish filled with oats and a blender pouring chocolate milk over the oats.
  1. Step 3: To a glass dish with a lid, add the oats. Pour the chocolate liquid mixture over top.
A glass dish filled with oats and chocolate milk and a black spoon.
  1. Step 4: Next, mix well until combined.
A glass dish filled with chocolate milk and oats and a black spoon.
  1. Step 5: Refrigerate overnight so the oats can thicken up and set.
A bowl of chocolate oatmeal topped with raspberries, blueberries, sliced banana, drizzle with peanut butter and sprinkled with cacao nibs and shredded coconut. Beside the bowl is two small bowls of raspberries and cacao nibs.
  1. Step 6: Lastly, top with your favorite toppings and enjoy cold!

Commonly Asked Questions

Are overnight oats typically eaten hot or cold?

Overnight oats are typically eaten cold, but if you prefer them warm, you can just heat them in the microwave or pan for a couple of minutes until warmed to your preferred texture. If you prefer warmed oats, try Berry Muffin Baked Oatmeal or Snickers Baked Oatmeal.

What kind of protein powder should I use in overnight oats?

I use one scoop of Wellious x HealthyGirl Chocolate Peanut Butter protein. It’s seriously the best plant-based protein powder on the market. No chalky or grainy texture, no weird aftertaste, and absolutely no weird ingredients. It never bloats me either! It’s perfect in overnight oats, smoothies, baking recipes, in coffee, or even just blended with milk or water.

How much protein is in one serving of High Protein Chocolate Brownie Overnight Oats?

One serving of these oats has 30-35 grams of protein. The other protein packed breakfast I make all the time is veggie frittata egg bites.

Why should I eat a high protein breakfast?

Starting your day with a protein-rich breakfast is going to help keep you full and keep your cravings at bay. Instead of eating less, focus on eating more good quality foods that are going to keep you energized. Balanced meals are key! These principles have helped me maintain a healthy vegan diet and lifestyle for 10+ years now.

Do overnight oats actually have to sit overnight?

Overnight oats do best when they’ve been refrigerated for enough time that the oats have soaked up a good amount of liquid, resulting in a thick and creamy bowl of oatmeal. They don’t have to sit fully overnight, but at the minimum need to sit for 4 hours.

“Fudge brownie perfection. These oats paired with the chocolate peanut butter protein are the perfect combination and I love that it’s a high-protein sweet breakfast option. So perfect for breakfast on the go too.”

– Jordan

Chocolate oats topped with raspberries, blueberries, sliced banana, peanut butter drizzle, cacao nibs, and coconut.

Extra Helpful Tips

  • Get Wellious x HealthyGirl Kitchen Chocolate Peanut Butter Protein here!
  • Use jars with a lid to store the overnight oats so you can easily cover them when you refrigerate them and take them on the go as needed.
  • For toppings, get creative and use whatever you enjoy! Some topping ideas are: berries, coconut flakes or shreds, cacao nibs, nut butter drizzle, and chopped dates.
  • Double, triple, or make as many batches as you’d like of this recipe so you can have multiple servings for breakfast throughout the week. This is a single serve recipe if made as is.
  • If you don’t have a blender to blend the liquid mixture, you can shake it in a jar with a lid. Or you can make my Classic Vegan Overnight Chia Oats (no blender needed).

More Healthy Breakfasts

If you tried these High Protein Chocolate Brownie Overnight Oats or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A bowl of chocolate oatmeal topped with raspberries, blueberries, sliced banana, drizzle with peanut butter and sprinkled with cacao nibs and shredded coconut. Beside the bowl is two small bowls of raspberries and coconut.
Print Recipe
5 from 1 vote

High Protein Chocolate Brownie Overnight Oats

Brownie overnight oats taste like eating dessert for breakfast but take no time at all to make and are actually super healthy!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 1
Calories: 369kcal
Author: Danielle Brown
Cost: $4

Equipment

Ingredients

  • ½ cup rolled oats organic
  • ¾ cup soy milk
  • 1 scoop HealthyGirl x Wellious Chocolate Peanut Butter Protein
  • 1 teaspoon cacao powder
  • 1 teaspoon maple syrup
  • 1 teaspoon vanilla extract
  • Pinch salt

Instructions

  • Blend soy milk, Wellious protein powder, cacao powder, maple syrup, vanilla extract, and salt in a blender until combined.
  • In a small glass bowl with a lid, add in oats, pour liquid mixture over top, and mix.
  • Refrigerate overnight. The oats will be ready to eat in the morning!
  • Top with any toppings you’d like! Enjoy the oats cold or heat them in the microwave for warm.

Notes

  • Use a jar(s) with a lid so you can easily cover the oats when you refrigerate them.
  • For toppings, get creative and use whatever you enjoy! Some topping ideas are: berries, coconut flakes or shreds, cacao nibs, nut butter drizzle, and chopped dates.
  • Double, triple, or make as many batches as you’d like of this recipe so you can have multiple servings for breakfast throughout the week. This is a single serve recipe if made as is.
  • If you don’t have a blender to blend the liquid mixture, you can shake it in a jar with a lid.

Nutrition

Calories: 369kcal | Carbohydrates: 42g | Protein: 35g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 394mg | Potassium: 459mg | Fiber: 7g | Sugar: 10g | Vitamin A: 696IU | Vitamin C: 13mg | Calcium: 332mg | Iron: 7mg

One Pot Puttanesca

by 2 Comments

What if I told you, you can enjoy a restaurant-quality pasta dish from the comfort of your home ready in under 30 minutes? Meet One Pot Puttanesca, your new favorite pasta dish. Serve it with Cucumber Feta Chickpea Salad! Your family will beg you to make this regularly! Other pasta dishes you’ll love are Hidden Veggie Mac n Cheese, Vegan Pesto Pasta, Greek Caesar Pasta Salad, and All Your Greens Pasta.

A bowl of spaghetti with tomatoes, kalamata olives, topped with fresh parsley and parmesan. Beside the bowl is a black fork, a couple fresh cherry tomatoes, and a small bowl of parmesan.

Why I Love This Recipe

  • One Pot: A one-pot meal is so easy for busy nights when you don’t want to spend hours in the kitchen cooking and cleaning up. Get more one pan/one pot recipes here!
  • Healthier Pasta: This One Pot Puttanesca is a lightened-up pasta dish without any nuts, heavy cream sauces, or dairy. The sauce is made from a simmered mixture of tomatoes, water, and extra virgin olive oil.
  • Super Quick: Dinner will be ready in UNDER 30 minutes when you make One Pot Puttanesca! Feed those hungry mouths fast with this hands-off dinner!

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Notes on Ingredients

Ingredients laid out on a counter in bowls and labeled including: garlic, capers, kalamata olives, olive oil, cherry tomatoes, spaghetti noodles, and onion.
  • Spaghetti: Use any kind of spaghetti noodle that works for you–organic, whole-wheat, gluten-free, grain-free, or high-protein.
  • Olives: Use kalamata olives here to add the most flavor and tang. I leave them whole but feel free to use halves!
  • Caper Brine: Save the liquid from the caper jar–you’ll need 1 tablespoon of it to add to the pot.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make One Pot Puttanesca?

  1. In a large pot, saute garlic and onion in olive oil on medium heat for 3 minutes then add in the tomato, olives, and capers.
  2. Stir and cover for 10 minutes.
  3. Add the pasta directly to the pot and cover with water so the pasta is just submerged.
  4. Gently combine and stir every few minutes until water is absorbed by the pasta and the pasta is al dente.
  5. Enjoy! Garnish with fresh parsley and parm.
A small pan filled with onions and olive oil along with two small bowls of tomatoes and kalamata olives.
  1. Step 1: First, sauté the onion and garlic in olive oil for 3 minutes or so until translucent.
A small pan filled with olive oil, diced onion, and cherry tomatoes. Beside the pan is two small bowls of capers and olives along with a wooden spoon.
  1. Step 2: Then, add in the tomatoes, capers, and olives.
A small pan filled with sauteed onion, kalamata olives, capers, and cherry tomatoes and a wooden spoon.
  1. Step 3: Stir and cover for 10 minutes.
A small pan filled with sauteed onion, kalamata olives, capers, and cherry tomatoes topped with uncooked spaghetti noodles. Beside the pan is a wooden spoon.
  1. Step 4: Next, add the noodles directly to the pot along with enough water so the pasta is submerged.
A small pan filled with a spaghetti noodle dish with tomatoes, kalamata olives, and capers. Beside the pan is a small bowl of grated parmesan and a wooden spoon.
  1. Step 5: Gently combine, cook on medium heat, and stir every few minutes until pasta is cooked through.
Two bowls of spaghetti with tomatoes and kalamata olives. Beside the bowls are two black forks, a small wooden bowl of grated parmesan, and 3 cherry tomatoes.
  1. Step 6: Lastly, garnish with fresh parsley and grated parmesan. Enjoy!

Commonly Asked Questions

How many days can I store One Pot Puttanesca in the fridge to eat as leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a pot on the stove. Pair this pasta with a side of Green Girl Crunch Salad!

Do you have any similar one pot recipes?

Yes! Try my One Pot Enchilada, One Pot Healthy Orzo, and One Pot Pumpkin Orzo. Another easy one pan dinner is Sheet Pan Fajitas! Or, a one pot soup to try is my Creamy Vegan Wild Rice Soup!

Can I make One Pot Puttanesca gluten-free?

Sure! Use gluten-free spaghetti noodles. You can also substitute high-protein pasta or even grain-free pasta. You could also try a different, naturally gluten-free recipe like One Pan Pesto Quinoa Bake.

“I made this tonight! I loved it!!!! Thank you! So delish!”

– Kristi

Spaghetti noodles with cherry tomatoes, kalamata olives, and capers mixed in and topped with parsley and parmesan.

Extra Helpful Tips

  • No need to rinse or drain your pasta after cooking. The pasta water combines with the tomatoes to create a tomato sauce.
  • Use a high-quality extra virgin olive oil as that will enhance the flavor (and nutrition) of this pasta dish.
  • Feel free to serve this pasta with a protein like air-fried tofu nuggets or a side salad.
  • Try my Creamy Tahini Pasta Salad next!

More Pasta Recipes

If you tried this One Pot Puttanesca or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A bowl of spaghetti with tomatoes, kalamata olives, topped with fresh parsley and parmesan.
Print Recipe
5 from 1 vote

One Pot Puttanesca

The easiest, drool-worthy pasta dish that tastes like it's from a restaurant but takes only 25 minutes to make!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Entree
Cuisine: Italian
Diet: Vegan
Servings: 4
Calories: 384kcal
Author: Danielle Brown
Cost: $9

Equipment

Ingredients

  • 3 tablespoon olive oil extra virgin
  • 4 cloves garlic minced
  • ½ yellow onion diced
  • 3 cups cherry tomatoes
  • 1 cup Kalamata olives
  • 3 tablespoon capers
  • 1 tablespoon caper brine
  • 8 oz pasta angel hair or spaghetti
  • 3 cups water
  • Optional Garnishes freshly chopped parsley and dairy-free grated parmesan

Instructions

  • In a large nonstick pot, saute garlic and onion in olive oil on medium heat for 3 minutes. Then, add in the tomatoes, olives, and capers.
  • Stir and cover for 10 minutes.
  • Add the pasta directly to the pot and cover with water so the pasta is just submerged (approximately 3 cups).
  • Gently combine and stir every few minutes until the water is absorbed by the pasta and the pasta is al dente.
  • Enjoy! Garnish with fresh parsley and grated parm.

Notes

  • No need to rinse or drain your pasta after cooking. The pasta water combines with the tomatoes to create a tomato sauce.
  • Use a high-quality extra virgin olive oil as that will enhance the flavor (and nutrition) of this pasta dish.
  • Feel free to serve this pasta with a protein like air-fried tofu nuggets or a side salad.

Nutrition

Calories: 384kcal | Carbohydrates: 51g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 718mg | Potassium: 419mg | Fiber: 4g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 28mg | Calcium: 58mg | Iron: 2mg

2025 Holiday Recipe Roundup

by 1 Comment

The HealthyGirl Kitchen 2025 Holiday Recipe Roundup is filled with 15+ recipes to guarantee you have the tastiest holiday season. All of the recipes are completely plant-based and gluten-free optional.

Whether you eat traditional Thanksgiving Food for your holiday celebrations, or you observe Hanukkah and enjoy traditional Jewish dishes like latkes, this roundup is filled with a little something for everyone.

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Brunch

Vegan Tofu Chickpea Frittata (gluten-free!)
45 minutes
Frittata is going to be your new go-to for easy breakfasts! It’s the perfect way to start your day with lots of protein, healthy carbs, and veggies.
Get the recipe
A piece of tofu chickpea frittata on a white spatula overtop a white casserole dish filled with the rest of the frittata.
Antioxidant Berry Muffin Baked Oatmeal
40 minutes
The perfect way to start your day, this vegan and gluten-free baked oatmeal is packed with antioxidants.
Get the recipe
A piece of baked oatmeal topped with bananas on a white plate with a black fork and a couple slices of banana and 1 strawberry.

Main Dishes

One Pot Pumpkin Orzo
20 minutes
This dairy-free, cozy orzo is easy, made in one pot, and ready in 20!
Get the recipe
A bowl of pumpkin orzo garnished with fresh sage, black pepper, and olive oil. Beside the bowl is a small wooden bowl of parmesan and a fresh sage leaf.
Vegan Shepherd’s Pie
1 hour
This cozy, hearty dish makes for the perfect holiday dish or Thanksgiving main entree. Completely plant-based and gluten-free!
Get the recipe
A casserole dish filled with shepherd's pie.
Vegan Jackfruit Brisket (Jewish-Style)
1 hour 10 minutes
Tender, meaty, juicy, flavorful Jewish style vegan brisket made out of jackfruit! This plant-based version of brisket is perfect for the Jewish holidays.
Get the recipe
A plate with carrots, potatoes, and jackfruit brisket on in covered in a tomato sauce with a fork.
Holiday Tortellini Salad (with Pumpkin Vinaigrette!)
50 minutes
This Holiday Tortellini Salad (with Pumpkin Vinaigrette!) is nourishing, filling, and 100% vegan!
Get the recipe
Two bowls of a tortellini salad and a large wooden bowl of tortellini salad with two black forks on the counter.
Hidden Veggie Mac and Cheese (vegan!)
50 minutes
An ultra-creamy, 100% dairy-free mac and cheese packed with FIVE hidden veggies. So comforting.
Get the recipe
Three bowls of mac and cheese with broccoli and a black fork.

Sides

Easy Vegan Latkes
50 minutes
Crispy, savory, and the perfect egg-free latke is going to make your Hanukkah extra special.
Get the recipe
A white plate with latkes and a small bowl of sour cream on it. Beside the white plate on the counter is two green onions.
Winter Wild Rice Salad
50 minutes
This hearty salad is going to be your new favorite winter dish packed with nourishing ingredients and seasonal flavors.
Get the recipe
the best winter salad
Vegan Garlic Bread (dairy-free!)
28 minutes
Is there anything more comforting than garlic bread? Take your meal up a notch and make this homemade vegan version!
Get the recipe
Vegan Garlic Bread
Vegan Cheesy Cauliflower Potato Casserole
30 minutes
Despite the cheesiness, this casserole is decadent yet so nutritious. It's 100% plant-based and everyone will be coming back for seconds.
Get the recipe
A spatula holding a piece of the cauliflower potato casserole over the white casserole dish with remaining casserole and a wooden spoon.

Desserts

Vegan Gingerbread Cookies (gluten-free!)
1 hour 25 minutes
Soft and chewy gingerbread cookies made in one-bowl and without any gluten, dairy, or refined sugar!
Get the recipe
Vegan Gingerbread Cookies picture
Sweet Potato Brownies (vegan & gluten-free!)
45 minutes
All of the ooey gooey chocolatey decadence that you love in a brownie but with added benefits from sweet potato!
Get the recipe
Nine brownies on a piece of parchment paper. The center brownie has a bite taken out of it.
Vegan Chocolate Dipped Peanut Butter Cookies
20 minutes
A healthy, decadent sweet treat that mixes the ultimate combination… chocolate and PB!
Get the recipe
Healthy Vegan Tahini Blondies
30 minutes
Chewy and delicious, these blondies are going to be your new go-to vegan & gluten-free dessert!
Get the recipe
Vegan Tahini Blondies on a pan in the background with one blondie on a white spatula in the center of the photo.
Vegan Gluten-Free Sugar Cookie Bars
25 minutes
Buttery, sweet, melt-in-your-mouth, vegan and gluten-free sugar cookie bars are going to be a dessert-staple in your house.
Get the recipe
Vegan Gluten-Free Sugar Cookie Bars on a piece of white parchment sliced into 9 squares.

Holiday Hosting FAQ

What dishes can I make ahead for a holiday gathering?

A lot of side dishes can easily be made the day (or two or three) before and reheated in the oven before the big meal. For example, mashed potatoes, homemade cranberry sauce, and soup all hold up super well. Pie is also great prepped ahead, especially pecan pie!

How do I keep my house smelling fresh when I’m hosting after all of this cooking?

I’m obsessed with Azuna Pods. (Discount Code: HEALTHYGIRL25) They’re a non-toxic odor eliminator and air-freshener. I keep a couple pods scattered throughout my kitchen, and everyone always comments how our house smells fresh & clean!

What is your favorite serve ware for Hanukkah/Christmas?

As a self-proclaimed salad queen, I love to use this large, gorgeous wooden salad bowl for the salad with matching tongs. If you’re doing a vegan cheese board, this transportable charcuterie board is perfect. For festive table decor, I love a simple snowflake linen napkin!

What are your favorite holiday hosting gifts?

If you want to bring your host a little something, you can never go wrong with a non-toxic candle. I also love to gift a luxurious hand soap & hand lotion set.

HealthyGirl Kitchen Cookbook Recipes

If you are cooking with the HealthyGirl Kitchen cookbooks this year, I’ve rounded up all of the best holiday recipes to make directly from the books. From gut-friendly butternut squash soup to hot chocolate cookies for dessert (um, yum!), these are some must-make recipes for all of your holiday gatherings! If you don’t already have the cookbooks, shop here:

Life Changing Salads
HealthyGirl Kitchen

One Pot Enchilada (vegan!)

by 5 Comments

If you love enchiladas but don’t want to take the time to individually roll each tortilla or you’re in need of a super easy and yummy dinner, One Pot Enchilada is the perfect dish. It’s gluten-free, plant-based, and packed with protein and fiber. Other popular one pot meals are One Pan Pesto Mediterranean Gnocchi, One Pan Taco Casserole, One Pot Pumpkin Orzo, and One Pot Broccoli Cheddar Orzo.

A bowl of a rice and beans dish topped with sour cream and fresh cilantro. Beside the bowl is a smaller bowl of sour cream and a large pot with the remaining rice and beans.

Why I Love This Recipe

  • One Pot Dinner: There is nothing easier than a dinner that’s made in one pot and in under 30 minutes. That’s a weeknight dinner win! Another recipe to check out is One Pot Thai Inspired Curry Chickpeas!
  • No Rolling Necessary: Traditional enchiladas are delicious but time consuming when you have to roll each individually. That’s why I made this One Pot Enchilada with all of the flavors and taste of an enchilada, but no tortillas or rolling needed. Prefer fajitas? Make Sheet Pan Fajitas!
  • Family Friendly: What family doesn’t love a Mexican-inspired meal? With delicious flavors and ingredients like rice, beans, and corn… this meal is flavorful and satisfying!

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Notes on Ingredients

Ingredients laid out on the counter in bowls and labeled including: tomato, oil, spices, corn, onion, bell pepper, enchilada sauce, black beans, rice, and vegetable broth.
  • Corn: Feel free to use frozen or canned corn if you don’t have fresh on hand.
  • Enchilada Sauce: Try to use an enchilada sauce free of sugar and seed oils. I like the Siete or Somos brands.
  • Rice: Use 1 cup of dry rice–I used jasmine but brown rice will work too. It will just take a couple extra minutes to cook.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make One Pot Enchilada?

  1. Prep and chop all veggies.
  2. In a large nonstick pot, sauté onion in olive oil for a few minutes. Then, add the rest of the ingredients (except garnishes) to the pot. Stir well.
  3. Bring to a boil then turn down the heat to low-medium. Cover and stir every 2-3 minutes until the rice is cooked.
  4. Garnish and enjoy!
A large pot with oil and diced onions at the bottom. Beside the pot is a wooden spoon and a small bottle of oil.
  1. Step 1: First, prep and chop all of the veggies. Add oil and onion to a pot and sauté.
A large pot of onion, oil, tomatoes, bell pepper, and black beans. Beside the pot is a wooden spoon and two small bowls of corn and spices.
  1. Step 2: Then, add the rest of the ingredients to the pot (except garnishes).
A large pot filled with a mixture of corn, broth, enchilada sauce, black beans, rice, tomatoes, and bell pepper. Beside the pot is a wooden spoon.
  1. Step 3: Mix it all together well and bring it to a boil.
A large pot of enchilada mixture.
  1. Step 4: Next, reduce heat to medium-low and stir every 2-3 minutes.
A large pot of enchilada mixture, a small bowl of sour cream, and fresh cilantro.
  1. Step 5: Make sure the rice is cooked and liquid is absorbed.
A bowl of one pot enchilada topped with cilantro and sour cream and a spoon.
  1. Step 6: Lastly, garnish and enjoy!

Commonly Asked Questions

What makes One Pot Enchilada similar to enchiladas?

This is my take on deconstructed enchiladas! All the ingredients I add into them with enchilada sauce cooked in one pot! No rolling or no baking necessary!

Does One Pot Enchilada keep as leftovers or meal prep?

Yes! Leave off the garnishes and store it in an airtight container for up to 4 days in the fridge. It would work great as meal prep!

What should I top One Pot Enchilada with?

I love a squeeze of lime, a sprinkle of vegan cheddar cheese, cashew sour cream, and cilantro. Pair it with Kiwi Lime Stress Relief Mocktail to drink!

“Made this tonight and it was a hit! Added spinach ❤️”

– Linsey

A large pot of a rice and bean mixture topped with cilantro and sour cream and a spoon with a scoop of the dish on it. Beside the pot is a small bowl of sour cream and a sprig of fresh cilantro.

Extra Helpful Tips

  • Watch me make the recipe on Instagram!
  • Use a 15oz jar of enchilada sauce–whatever brand or spice level you like is fine.
  • Continue to stir the dish every 2-3 minutes while the rice cooks, until all liquid is absorbed and rice is fully cooked through.
  • Store leftovers in an airtight container in the fridge for up to 4 days.

More One Pot Dinners

If you tried this One Pot Enchilada or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A large pot of a rice and bean mixture topped with cilantro and sour cream. Beside the pot is a small bowl of sour cream and a sprig of fresh cilantro.
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5 from 1 vote

One Pot Enchilada (vegan!)

My take on a deconstructed enchilada but no rolling, baking, or tortillas needed!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entree
Cuisine: Mexican
Diet: Gluten Free, Vegan
Servings: 4
Calories: 354kcal
Author: Danielle Brown
Cost: $9

Equipment

Ingredients

  • 2 tablespoon olive oil
  • ½ yellow onion diced
  • 1 can black beans drained and rinsed
  • 1 beefsteak tomato diced
  • 1 red bell pepper diced
  • 1 ear corn cut off the cob, or 1 cup frozen
  • 1 jar enchilada sauce 15 oz, I like Siete brand
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 cup rice dry
  • 2 cups vegetable broth
  • 1 cup water
  • cashew sour cream garnish
  • cilantro garnish

Instructions

  • Prep and chop all veggies.
  • In a large nonstick pot, sauté onion in olive oil for a few minutes. Then, add the rest of the ingredients (except garnishes) to the pot. Stir together well.
  • Bring to a boil then turn down the heat to low-medium. Cover and stir every 2-3 minutes until the rice is cooked and the liquid is absorbed!
  • Garnish with sour cream and cilantro! Enjoy.

Notes

  • Use a 15oz jar of enchilada sauce–whatever brand or spice level you like is fine.
  • Continue to stir the dish every 2-3 minutes while the rice cooks, until all liquid is absorbed and rice is fully cooked through.
  • Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 354kcal | Carbohydrates: 61g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 494mg | Potassium: 594mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2302IU | Vitamin C: 51mg | Calcium: 53mg | Iron: 3mg

Hidden Veggie Mac and Cheese (vegan!)

by 5 Comments

If your kids (or you) love mac and cheese, but you want them to eat their veggies, you have to make this Hidden Veggie Mac and Cheese. It’s perfect for the holidays. It’s decadent and rich so it makes a great comforting family dinner. If you want more nourishing pastas, check out All Your Greens Pasta, Beauty Beet Pasta, Greek Caesar Pasta Salad, and Vegan Pesto Pasta.

A bowl of mac and cheese with broccoli mixed in.

Why I Love This Recipe

  • Crowd Pleaser: I mean, who doesn’t love mac and cheese? This homemade vegan version is always a winner–with kids and adults alike.
  • Five Hidden Veggies: A mac and cheese that packs in FIVE different hidden veggies?! That’s a win! You can’t even taste them.
  • Dairy-Free: Most creamy mac and cheese is laden with dairy and can make you feel pretty icky afterwards. This version is 100% dairy-free and plant-based.

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Notes on Ingredients

Ingredients laid out on the counter in bowls and labeled including: miso, shallot, spices, garlic, broccoli, nutritional yeast, soy milk, bell pepper, oil, noodles, salt and pepper, cashews, carrot, and sweet potato.
  • Cashews: Use raw cashews. If nut-free, you can substitute with hemp seeds (just don’t roast them, instead add them to the blender when it’s time to blend the sauce!).
  • Sweet Potato: Peeled and cubed. No need to cut your veggies perfectly even because they will all get blended! 
  • Soy Milk: Use plain and unsweetened soy milk or any non-dairy milk.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Hidden Veggie Mac and Cheese?

  1. Preheat the oven to 350 degrees F.
  2. Add bell pepper, sweet potato, onion, cashews, carrot, garlic, oil, salt and pepper into a 9×13 roasting pan. Toss to combine.
  3. Roast for 30-40 minutes until potatoes are fork-tender.
  4. During the last 10 minutes of roasting, boil the noodles. Chop the broccoli and add it to the pasta in the last few minutes of cooking. Strain once done cooking and set aside.
  5. Add roasted ingredients to a high-speed blender (Vitamix) with the rest of the sauce ingredients. Blend until smooth.
  6. Pour sauce over noodles and broccoli and enjoy!
Chopped bell pepper, sweet potato cubes, onions, garlic head, cashews, olive oil, salt and pepper in a roasting dish.
  1. Step 1: Preheat oven to 350F. Add bell pepper, sweet potato, onions, garlic, cashews, olive oil, salt and pepper to a roasting dish and toss.
Roasted bell pepper, sweet potato, onion, and cashews in a 9x13 casserole dish.
  1. Step 2: Then, roast for 30-40 minutes until potatoes are fork-tender.
A silver pot of uncooked noodles.
  1. Step 3: Boil the noodles.
A silver pot of cooked pasta and a small cutting board with broccoli on it.
  1. Step 4: Next, add in the chopped broccoli to the pot during the final few minutes of cooking the pasta.
A blender filled with roasted veggies and two small bowls of spices and nutritional yeast.
  1. Step 5: Add all of the roasted ingredients along with miso, remaining spices, nutritional yeast, and soy milk.
A silver pot of mac and cheese with broccoli in it.
  1. Step 6: Lastly, strain the pasta/broccoli, pour the cheese sauce over top, stir well, and enjoy!

Commonly Asked Questions

How many days can I store Hidden Veggie Mac and Cheese as leftovers?

Store the mac and cheese leftovers in the fridge for up to 3 days. Reheat in the microwave! Try Creamy Tahini Pasta Salad or Vegan Cheesy Spinach Quinoa Casserole (protein-packed!) next!

Do I need a blender to make the sauce for Hidden Veggie Mac and Cheese?

Yes, you’ll need a high speed blender like a Vitamix. I would avoid using a food processor or immersion blender as it probably won’t get smooth and creamy enough.

What kind of noodles work best for mac and cheese?

You can use any shape/type of noodles you want! Elbows work well. If you want to make this dish gluten-free, use gluten-free noodles. I used the Goodles protein noodles here.

What should I pair with Hidden Veggie Mac and Cheese for a complete meal?

I like a light salad, like my Longevity Kale Salad. For dessert, I’d serve Gluten-Free Cherry Cobbler. So yummy!

“I made this for dinner tonight, my 6-year-old son is gobbling it up right now for dinner (so am I). Thank you for another great recipe!”

– Julian

A bowl of mac and cheese with broccoli and a black spoon filled with a bite of mac and cheese.

Extra Helpful Tips

  • To make this nut-free, replace the cashews with hemp seeds. Don’t roast the hemp seeds and just add them to the blender when it’s time to blend the sauce.
  • Store in the fridge for up to 3 days.
  • Kids don’t like broccoli? Feel free to steam it on the side and serve it as a side dish instead!
  • Make my Creamy Vegan Nut-Free Alfredo or One Pot Pumpkin Orzo next!

More Pasta Dishes

If you tried this Hidden Veggie Mac and Cheese or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Three bowls of mac and cheese with broccoli and a black fork.
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5 from 3 votes

Hidden Veggie Mac and Cheese (vegan!)

An ultra-creamy, 100% dairy-free mac and cheese packed with FIVE hidden veggies. So comforting.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 664kcal
Author: Danielle Brown
Cost: $10

Equipment

Ingredients

  • 1 bell pepper quartered
  • 1 sweet potato peeled and cubed
  • ½ yellow onion roughly chopped
  • 1.5 cups cashews raw
  • 1 carrot large, sliced
  • 1 head garlic cut in half
  • 3 tablespoon olive oil
  • 1 tablespoon white miso paste
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 pinch cayenne optional for spice
  • 1 pinch nutmeg
  • 3 tablespoon nutritional yeast
  • 2 cups soy milk plain and unsweetened
  • 16 oz pasta gluten-free if needed
  • 1 head broccoli

Instructions

  • Preheat the oven to 350 degrees F.
  • Add bell pepper, sweet potato, onion, cashews, carrot, and garlic into a 9×13 roasting pan and coat in olive oil. Mix to combine and season with salt and pepper to taste.
  • Roast for 30-40 minutes until potatoes are fork-tender. Squeeze garlic out!
  • During the last 10 minutes of roasting, boil the pasta. Chop the broccoli and add it to the pasta in the last few minutes of cooking. Strain once done cooking and set aside.
  • Add roasted ingredients to a high-speed blender (Vitamix) with the rest of the sauce ingredients. Blend until smooth.
  • Pour sauce over noodles and broccoli and enjoy!

Notes

  • To make this nut-free, replace the cashews with hemp seeds. Don’t roast the hemp seeds and just add them to the blender when it’s time to blend the sauce.
  • Store in the fridge for up to 3 days.
  • Kids don’t like broccoli? Feel free to steam it on the side and serve it as a side dish instead!

Nutrition

Calories: 664kcal | Carbohydrates: 90g | Protein: 24g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 992mg | Potassium: 1133mg | Fiber: 10g | Sugar: 11g | Vitamin A: 8616IU | Vitamin C: 125mg | Calcium: 216mg | Iron: 5mg

Antioxidant Berry Muffin Baked Oatmeal

by 1 Comment

If you love a quick and easy breakfast or you’re craving something comforting but super nutritious, this Antioxidant Berry Muffin Baked Oatmeal is for you. Packed with nourishing ingredients like oats, flax, and wild blueberries, this is the perfect way to start your day. If you love easy breakfasts, try Protein Brownie Overnight Oats, Creamy Raspberry Chia Pudding, Homemade No Bake Vegan Protein Bars, or Vegan Frittata Muffins.

A piece of baked oatmeal topped with banana slices and a strawberry on a white plate with a black fork.

Why I Love This Recipe

  • Meal Prep Friendly: Baked oatmeal is super meal prep friendly. Make a big pan at the start of the week and reheat pieces all week long.
  • Nutrient-Packed: This antioxidant-filed oatmeal is made with nutrient-dense ingredients like oats, strawberries, wild blueberries, walnuts, and flax.
  • Customizable: Baked oatmeal is super customizable. You can add in any type of fruit you like, nuts and seeds, and any other mix-ins. 

Need an ingredient substitution?

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Notes on Ingredients

Ingredients laid out on a counter in bowls and labled including: vanilla extract, strawberries, maple syrup, wild blueberries, walnuts, oats, cinnamon, baking powder, flax, bananas, almond milk.
  • Oats: Organic rolled oats are best for baked oatmeal!
  • Wild Blueberries: Frozen wild blueberries are perfect for this oatmeal, but fresh blueberries also work.
  • Almond Milk: Opt for an unsweetened almond milk.
  • Bananas: The more ripe your bananas, the sweeter the baked oats will be!

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Antioxidant Berry Muffin Baked Oatmeal?

  1. Preheat the oven to 350F.
  2. Add all wet ingredients to a 9×9 baking pan and mix well.
  3. Add in the dry ingredients to the dish and mix.
  4. Add in berries and cinnamon and mix again. 
  5. Line the top of the oatmeal with thin banana slices (optional!) and drizzle with maple syrup. I used 2 extra bananas for this.
  6. Bake for 30 minutes. Enjoy! This is best eaten warm out of the oven.
A 9x9 baking dish filled with almond milk and mashed bananas. Beside the dish is a bowl of oats and a bowl of flax seed.
  1. Step 1: First, preheat the oven to 350F and add all wet ingredients to a 9×9 baking dish. Mix well.
A 9x9 baking dish filled with almond milk, mashed bananas, and oats. Beside the dish is two small bowls of frozen blueberries and walnuts.
  1. Step 2: Then, add the dry ingredients and mix.
A 9x9 baking dish filled with oats, almond milk, mashed banana, wild blueberries, chopped strawberries, walnuts, and cinnamon.
  1. Step 3: Add in berries and cinnamon and stir one last time.
A 9x9 baking dish of blueberry baked oatmeal topped with banana slices.
  1. Step 4: Next, top with sliced banana and a drizzle of maple syrup.
A 9x9 baking dish of blueberry baked oatmeal topped with banana slices.
  1. Step 5: Bake for 30 minutes until golden on the top and cooked through.
A piece of baked oatmeal topped with bananas on a white plate with a black fork and a couple slices of banana.
  1. Step 6: Lastly, top with another drizzle of maple syrup and enjoy!

Commonly Asked Questions

How many days can I store baked oatmeal in the fridge as meal-prep?

Store the baked oatmeal covered in the fridge for up to 3 days. Reheat in the microwave until warmed through. You can also freeze the baked oatmeal for up to 2 months.

How can I boost the protein in baked oatmeal?

Add nut butter, extra seeds like flax, hemp, or chia seeds, or add a couple scoops of a protein powder of choice. You may need to add a bit more liquid if you add any of these.

Can I add other mix-ins into baked oatmeal?

Sure! Feel free to add any kind of fruit, nuts or nut butter, superfoods like maca powder, or even chocolate chips. Another baked oatmeal you’ll love is Snickers Baked Oatmeal.

“Can confirm this is delish!”

– Jess

A 9x9 baking dish of berry baked oatmeal topped with sliced bananas and a spatula holding a slice of baked oatmeal on it.

Extra Helpful Tips

  • Store leftovers in the fridge for up to 3 days and reheat in the microwave with a splash of milk.
  • Top with an extra drizzle of maple syrup.
  • Feel free to use all frozen fruit (strawberries and wild blueberries) or fresh.

More Healthy Breakfasts

If you tried this Antioxidant Berry Muffin Baked Oatmeal or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A piece of baked oatmeal topped with bananas on a white plate with a black fork and a couple slices of banana and 1 strawberry.
Print Recipe
5 from 1 vote

Antioxidant Berry Muffin Baked Oatmeal

The perfect way to start your day, this vegan and gluten-free baked oatmeal is packed with antioxidants.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 271kcal
Author: Danielle Brown
Cost: $8

Equipment

Ingredients

  • 2 cups almond milk unsweetened
  • 2 bananas mashed
  • 2 tablespoon maple syrup 100% pure
  • 2 teaspoon vanilla extract
  • 2 cups rolled oats organic if possible
  • 2 tablespoon ground flaxseed
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking powder
  • ½ cup walnuts chopped
  • 1 cup wild blueberries frozen
  • 1 cup strawberries chopped

Instructions

  • Preheat the oven to 350F.
  • Add all wet ingredients to a 9×9 baking pan and mix well.
  • Add in the dry ingredients to the dish and mix.
  • Add in berries and mix again.
  • Line the top of the oatmeal with thin banana slices (optional!) and drizzle with maple syrup. I used 2 extra bananas for this.
  • Bake for 30 minutes. Enjoy! This is best eaten warm out of the oven.

Notes

  • Store leftovers in the fridge for up to 3 days and reheat in the microwave with a splash of milk.
  • Top with an extra drizzle of maple syrup.
  • Feel free to use all frozen fruit (strawberries and wild blueberries) or fresh.

Nutrition

Calories: 271kcal | Carbohydrates: 40g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 183mg | Potassium: 376mg | Fiber: 7g | Sugar: 13g | Vitamin A: 44IU | Vitamin C: 20mg | Calcium: 187mg | Iron: 2mg

Plant-Based Thanksgiving Recipe Roundup 2025

by 1 Comment

From classic sides like mashed potatoes and cranberry sauce, to new twists on old classics and of course delicious desserts, the HealthyGirl Kitchen Plant-Based Thanksgiving Recipe Roundup 2025 has you covered to have the most delicious and nourishing Thanksgiving yet.

You can prep a lot of these dishes ahead of time, like my Easy Winter Salad, which will make for the easiest Thanksgiving Day. I also recommend using a crockpot and this pressure cooker to make the day as seamless as possible.

Six pictures of thanksgiving sides with a title at the top that reads "healthy and plant-based thanksgiving 2025."
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Brunch

Vegan Tofu Chickpea Frittata (gluten-free!)
45 minutes
Frittata is going to be your new go-to for easy breakfasts! It’s the perfect way to start your day with lots of protein, healthy carbs, and veggies.
Get the recipe
A piece of tofu chickpea frittata on a white spatula overtop a white casserole dish filled with the rest of the frittata.
Antioxidant Berry Muffin Baked Oatmeal
40 minutes
The perfect way to start your day, this vegan and gluten-free baked oatmeal is packed with antioxidants.
Get the recipe
A piece of baked oatmeal topped with bananas on a white plate with a black fork and a couple slices of banana and 1 strawberry.

Main Dishes

One Pot Pumpkin Orzo
20 minutes
This dairy-free, cozy orzo is easy, made in one pot, and ready in 20!
Get the recipe
A bowl of pumpkin orzo garnished with fresh sage, black pepper, and olive oil. Beside the bowl is a small wooden bowl of parmesan and a fresh sage leaf.
Vegan Shepherd’s Pie
1 hour
This cozy, hearty dish makes for the perfect holiday dish or Thanksgiving main entree. Completely plant-based and gluten-free!
Get the recipe
A casserole dish filled with shepherd's pie.
Vegan Jackfruit Brisket (Jewish-Style)
1 hour 10 minutes
Tender, meaty, juicy, flavorful Jewish style vegan brisket made out of jackfruit! This plant-based version of brisket is perfect for the Jewish holidays.
Get the recipe
A plate with carrots, potatoes, and jackfruit brisket on in covered in a tomato sauce with a fork.
Holiday Tortellini Salad (with Pumpkin Vinaigrette!)
50 minutes
This Holiday Tortellini Salad (with Pumpkin Vinaigrette!) is nourishing, filling, and 100% vegan!
Get the recipe
Two bowls of a tortellini salad and a large wooden bowl of tortellini salad with two black forks on the counter.
Hidden Veggie Mac and Cheese (vegan!)
50 minutes
An ultra-creamy, 100% dairy-free mac and cheese packed with FIVE hidden veggies. So comforting.
Get the recipe
Three bowls of mac and cheese with broccoli and a black fork.

Sides

Easy Vegan Latkes
50 minutes
Crispy, savory, and the perfect egg-free latke is going to make your Hanukkah extra special.
Get the recipe
A white plate with latkes and a small bowl of sour cream on it. Beside the white plate on the counter is two green onions.
Winter Wild Rice Salad
50 minutes
This hearty salad is going to be your new favorite winter dish packed with nourishing ingredients and seasonal flavors.
Get the recipe
the best winter salad
Vegan Garlic Bread (dairy-free!)
28 minutes
Is there anything more comforting than garlic bread? Take your meal up a notch and make this homemade vegan version!
Get the recipe
Vegan Garlic Bread
Vegan Cheesy Cauliflower Potato Casserole
30 minutes
Despite the cheesiness, this casserole is decadent yet so nutritious. It's 100% plant-based and everyone will be coming back for seconds.
Get the recipe
A spatula holding a piece of the cauliflower potato casserole over the white casserole dish with remaining casserole and a wooden spoon.

Desserts

Vegan Gingerbread Cookies (gluten-free!)
1 hour 25 minutes
Soft and chewy gingerbread cookies made in one-bowl and without any gluten, dairy, or refined sugar!
Get the recipe
Vegan Gingerbread Cookies picture
Sweet Potato Brownies (vegan & gluten-free!)
45 minutes
All of the ooey gooey chocolatey decadence that you love in a brownie but with added benefits from sweet potato!
Get the recipe
Nine brownies on a piece of parchment paper. The center brownie has a bite taken out of it.
Vegan Chocolate Dipped Peanut Butter Cookies
20 minutes
A healthy, decadent sweet treat that mixes the ultimate combination… chocolate and PB!
Get the recipe
Healthy Vegan Tahini Blondies
30 minutes
Chewy and delicious, these blondies are going to be your new go-to vegan & gluten-free dessert!
Get the recipe
Vegan Tahini Blondies on a pan in the background with one blondie on a white spatula in the center of the photo.
Vegan Gluten-Free Sugar Cookie Bars
25 minutes
Buttery, sweet, melt-in-your-mouth, vegan and gluten-free sugar cookie bars are going to be a dessert-staple in your house.
Get the recipe
Vegan Gluten-Free Sugar Cookie Bars on a piece of white parchment sliced into 9 squares.

Thanksgiving Hosting FAQ

What dishes are best made ahead of Thanksgiving?

A lot of side dishes can easily be made the day (or two or three) before and reheated in the oven before the big meal. For example, mashed potatoes, homemade cranberry sauce, and soup all hold up super well. Pie is also great prepped ahead, especially pecan pie!

How can I keep my house smelling fresh when I’m hosting and doing all of this cooking?

I’m obsessed with Azuna Pods. (Discount Code: HEALTHYGIRL25) They’re a non-toxic odor eliminator and air-freshener. I keep a couple pods scattered throughout my kitchen, and everyone always comments how our house smells fresh & clean!

What is your favorite serve ware for Thanksgiving?

As a self-proclaimed salad queen, I love to use this large, gorgeous wooden salad bowl for the salad with matching tongs. If you’re doing a vegan cheese board, this transportable charcuterie board is perfect. For festive table decor, these linen napkins and Thanksgiving cotton tablecloth are beautiful together.

What should I do if I’m running out of oven space on Thanksgiving Day?

If you’re hosting and you’re worried about oven space, definitely prep ahead! Write out a checklist with a schedule of everything you’re cooking and when. That way, on Thanksgiving Day, you know exactly what needs to go in the oven and when. Also, make use of a crockpot, pressure cooker, and a warming tray to keep food hot.

HealthyGirl Kitchen Cookbook Recipes

If you are cooking with the HealthyGirl Kitchen cookbooks this year, I’ve rounded up all of the best Thanksgiving recipes to make directly from the books. From brussels sprouts salad to sweet potato gnocchi (um, yum!), these are some must-make recipes for your Thanksgiving meal! If you don’t already have the cookbooks, shop here:

Life Changing Salads
HealthyGirl Kitchen
A list of thanksgiving recipes with a cookbook title and page number next to each. At the top of the list is a title reading "healthy and plant-based thanksgiving 2025 cookbook-edition."

One Pot Pumpkin Orzo

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If you need the perfect cozy fall dish, this One Pot Pumpkin Orzo is going to be your new obsession. OMG, this is so creamy. You’d never guess it’s dairy-free! Dinner will be ready in 20 minutes. If you love one pot recipes, you’ll have to make One Pan Cheesy Spinach Quinoa Casserole, One Pot Broccoli Cheddar Orzo, One Pot Enchilada, & One Pot Pasta. Love pumpkin? Make Vegan Pumpkin Bread, Pumpkin Tortellini Salad. and Creamy Pumpkin Pasta next.

Two bowls of pumpkin orzo with two black spoons and a small wooden bowl of parmesan.

Why I Love This Recipe

  • Autumnal Flavor: This dish just tastes like a cozy fall hug in a bowl. The fresh sage, pumpkin puree, and butternut squash make it the perfect autumnal meal, same as Vegan Shepherd’s Pie.
  • One Pot: Who doesn’t love a recipe that’s made in one pot? Yes please to minimal clean-up! Get more one pan/one pot recipes here!
  • Plant-Based: This orzo is so creamy, but completely dairy-free. Make it for a crowd or bring it to your family Thanksgiving!

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Notes on Ingredients

Ingredients needed to make one pot pumpkin orzo laid out on the counter in bowls and labeled including: salt, pepper, pumpkin puree, coconut milk, oil, butternut squash, orzo, spices, sage, ricotta, shallot, garlic, and vegetable broth.
  • Fresh sage: Adds autumnal flavor. You can use dried if you can’t access fresh.
  • Orzo: Regular, gluten-free or whole-wheat orzo works.
  • Butternut squash: Fresh or frozen cubed squash. Pumpkin works too!
  • Full-fat coconut milk: Use CANNED coconut milk, not fresh from the refrigerated section!
  • Pumpkin puree: Be sure not to use pumpkin pie filling! Use extra canned pumpkin to make 1-Bowl Pumpkin Brownies!
  • Ricotta: I use Kite Hill Almond Ricotta for dairy-free.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make One Pot Pumpkin Orzo?

  1. In a non-stick pot, saute garlic, sage and shallot in olive oil for a few minutes on medium heat.
  2. Add in the butternut squash, pumpkin puree, coconut milk, vegetable broth, orzo, and spices.
  3. Stir until well-combined, then bring to a boil.
  4. Once boiling, bring down to medium-high heat and let it cook (similar to cooking pasta). 
  5. Stir every few minutes until the orzo is cooked and the squash is tender.
  6. Turn off the heat and stir in ricotta.
  7. Serve and enjoy!
A large pot filled with oil, fresh sage, and minced garlic. Beside the pot is a small jar of oil and a fresh piece of sage.
  1. Step 1: First, sauté the shallot, garlic, and sage in oil.
A large pot filled with oil, fresh sage, and fresh butternut squash. beside the pot is two small bowls of orzo and pumpkin puree.
  1. Step 2: Then, add butternut squash, pumpkin, coconut milk, vegetable broth, orzo and spices.
A large pot filled with one pot pumpkin orzo ready to be cooked.
  1. Step 3: Stir until combined and bring to a boil.
A large pot of one pot pumpkin orzo with a fresh sage leaf next to the pot on the counter.
  1. Step 4: Next, once boiling, cook on medium heat until orzo is cooked through.
A large pot of pumpkin orzo with a dollop of ricotta in the center. Beside the pot is a fresh sage leaf and a wooden spoon.
  1. Step 5: Turn off the heat and mix in the dairy-free ricotta.
A bowl of pumpkin orzo garnished with fresh sage, black pepper, and olive oil. Beside the bowl is a small wooden bowl of parmesan and a fresh sage leaf.
  1. Step 6: Lastly, garnish and enjoy!

Commonly Asked Questions

How many days can I store One Pot Pumpkin Orzo as leftovers?

Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in a microwave or on the stove until warmed through. Another leftover-friendly dish you’ll love is One Pan Pesto Quinoa Bake.

What kind of dairy-free ricotta should I use for One Pot Pumpkin Orzo?

I use Kite Hill almond ricotta for a dairy-free option.

Will I taste coconut milk in One Pot Pumpkin Orzo?

No! The fresh sage and other spices, along with pumpkin, cover the coconut flavor. You can swap it for a dairy-free heavy cream.

What should I serve with One Pot Pumpkin Orzo for dessert?

I like to pair this orzo with my Gluten-Free Cherry Cobbler for dessert!

“Delicious! My daughter’s loved it.”

– Tammie

A bowl of pumpkin orzo with a black fork holding a scoop of the orzo.

Extra Helpful Tips

  • Continue to stir the orzo frequently while it cooks on low.
  • Garnish with fresh sage, cracked black pepper, grated vegan parm, and a drizzle of olive oil.
  • Store leftovers in an airtight container for up to 3 days in the fridge.

More One Pan/Pot Dinners

If you tried this One Pot Pumpkin Orzo or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A bowl of pumpkin orzo garnished with fresh sage, black pepper, and olive oil. Beside the bowl is a small wooden bowl of parmesan and a fresh sage leaf.
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5 from 2 votes

One Pot Pumpkin Orzo

This dairy-free, cozy orzo is easy, made in one pot, and ready in 20!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 422kcal
Author: Danielle Brown
Cost: $13

Equipment

Ingredients

  • 3 tablespoon olive oil
  • 1 shallot finely diced
  • 6 sage leaves fresh, chopped
  • 3 garlic cloves minced
  • 8 oz orzo
  • 2 cups butternut squash fresh and cubed
  • 1 can full fat coconut milk
  • 1 can pumpkin puree
  • 32 oz vegetable broth
  • 1 teaspoon salt
  • ¼ teaspoon dried sage powder
  • ¼ teaspoon black pepper
  • pinch cayenne pepper
  • pinch nutmeg
  • ½ cup ricotta Kite Hill for dairy free

Instructions

  • In a nonstick pot, saute garlic, sage and shallot in olive oil for a few minutes on medium heat.
  • Add in the butternut squash, pumpkin puree, coconut milk, vegetable broth, orzo, and spices.
  • Stir until well-combined, then bring to a boil.
  • Once boiling, bring down to medium-high heat and let it cook (similar to cooking pasta).
  • Stir every few minutes until the orzo is cooked and the squash is tender.
  • Turn off the heat and stir in ricotta.
  • Serve and enjoy!

Notes

  • Continue to stir the orzo frequently while it cooks on low.
  • Garnish with fresh sage, cracked black pepper, grated vegan parm, and a drizzle of olive oil.
  • Store leftovers in an airtight container for up to 3 days in the fridge.

Nutrition

Calories: 422kcal | Carbohydrates: 45g | Protein: 10g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 639mg | Potassium: 578mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16399IU | Vitamin C: 14mg | Calcium: 108mg | Iron: 4mg

Berries and Cream Collagen Booster Smoothie

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Stop spending $20 on overpriced smoothies and make your own at home for way cheaper. This Berries and Cream Collagen Booster Smoothie is packed with antioxidants to make you glow from the inside-out, similar to Gut Healthy Smoothie and Nature’s Gatorade. For more healthy breakfasts, try Raspberry Chia Pudding, Protein Brownie Overnight Oats, or Cinnamon Bun Smoothie.

Two glasses of pink smoothie topped with a raspberry and a glass straw. Beside the glasses is fresh strawberries and raspberries on the counter.

Why I Love This Recipe

  • Fast Food: This is true fast food–without the junk. This smoothie is ready in 5 minutes!
  • Customizable: Smoothies are completely customizable. Feel free to add in whatever superfood additions you like such as protein powder, cacao nibs, pumpkin or flax seeds, nut butter, greens, etc.
  • Antioxidant Rich: This smoothie is packed with vitamins, fiber, and antioxidants, from the berries, banana, hemp seeds, and coconut yogurt.

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Notes on Ingredients

Ingredients laid out on a counter and labeled including: milk, hemp seeds, banana, raspberries, electrolyte powder, cherries, strawberries, and coconut yogurt.
  • Banana: Make sure the banana is ripe. Using frozen will make the smoothie thicker and creamier, but fresh works too.
  • Raspberries / Strawberries / Cherries: I suggest using frozen berries. They’re cheaper and sweeter!
  • Electrolyte packet: My favorite smoothie hack! Add a packet of electrolyte powder for extra hydration. I use GoodOnYa electrolytes.
  • Coconut yogurt: Makes the smoothie thick and creamy. I use Cocojune strawberry-flavor.
  • Vanilla almond milk: Use unsweetened, organic almond milk.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Berries and Cream Collagen Booster Smoothie?

  1. Add all of the smoothie ingredients to a blender. 
  2. Blend on high until smooth.
  3. Line your cup with a bit of extra coconut yogurt (optional), pour in the smoothie, and enjoy!
A blender container filled with milk, frozen strawberries, raspberries, banana, and hemp seeds.
  1. Step 1: First, add all of the ingredients to a high-speed blender.
A blender filled with a pink smoothie.
  1. Step 2: Then, blend until smooth.
A glass cup lined with yogurt with a blender pouring a pink smoothie into the cup. Around the cup is fresh strawberries and raspberries on the counter, and a small bowl of hemp seeds.
  1. Step 3: Line the cup with a bit of extra coconut yogurt and pour the smoothie in.
A glass cup lined with coconut yogurt dollops and filled with a pink smoothie. Next to the cup is two strawberries and raspberries on the counter.
  1. Step 4: Finally, enjoy!

Commonly Asked Questions

How can I meal prep smoothies?

The best way to prepare smoothies ahead of time is to make “smoothie bags” by adding all of the ingredients (except liquids) to a freezer-safe baggie and freezing until you’re ready to use. Add the baggie contents to your blender along with the almond milk and blend! Another meal prep friendly breakfast is Snickers Baked Oatmeal and Vegan Egg Cups.

Can I add protein to my Berries and Cream Collagen Booster smoothie?

Sure! Feel free to add a protein powder of choice or another protein source like nut butter or protein yogurt.

Can I make the Berries and Cream Collagen Booster smoothie nut-free?

Yes, replace the almond milk with a nut-free milk (oat, soy, rice, hemp) and swap the coconut yogurt for a nut-free yogurt.

Do you have any similar healthy smoothie recipes?

Yes! Try my Gut Healing Smoothie or Cinnamon Bun Cauliflower Smoothie next for a refreshing treat.

“Made this tonight and it was so delicious. Thank you for sharing. It reminds me of the Crème Savers candy.”

– Michelle

A close up of a pink smoothie.

Extra Helpful Tips

  • Use frozen fruit instead of fresh to make the smoothie extra cold, thick, and creamy.
  • Add milk in ¼ cup increments and blend in between. You might not need the entire 1 cup of almond milk–depending on how thick or thin you like your smoothies.
  • Feel free to substitute any of the berries for another fruit (or more berries). For example, don’t have frozen cherries? Use extra strawberries, raspberries or another fruit like mango.

More Healthy Breakfasts

If you tried this Berries and Cream Collagen Booster Smoothie or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Two glasses of pink smoothie with a glass straw in it. Around the cups on the counter is fresh strawberries and a small wooden bowl of hemp seeds.
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5 from 1 vote

Berries and Cream Collagen Booster Smoothie

Save money and make your own antioxidant-rich skin-glow smoothie at home!
Prep Time5 minutes
Total Time5 minutes
Course: Smoothie
Cuisine: American
Servings: 1
Calories: 494kcal
Author: Danielle Brown
Cost: $7

Equipment

Ingredients

  • 1 cup raspberries fresh or frozen
  • 1 cup strawberries fresh or frozen
  • 1 cup cherries fresh or frozen
  • ½ banana ripe
  • 1 lemon electrolyte packet I use @goodonyaorganic
  • 2 tablespoon hemp seeds
  • ¼ cup coconut yogurt I use Cocojune strawberry
  • 1 cup almond milk unsweetened vanilla

Instructions

  • Add all of the smoothie ingredients to a high-speed blender.
  • Blend on high until smooth, approximately 1-2 minutes.
  • Line your cup with a bit of extra coconut yogurt (optional, but makes it super pretty!), pour in the smoothie, and enjoy!

Notes

  • Use frozen fruit instead of fresh to make the smoothie extra cold, thick, and creamy.
  • Add milk in ¼ cup increments and blend in between. You might not need the entire 1 cup of almond milk–depending on how thick or thin you like your smoothies.
  • Feel free to substitute any of the berries for another fruit (or more berries). For example, don’t have frozen cherries? Use extra strawberries, raspberries or another fruit like mango.

Nutrition

Calories: 494kcal | Carbohydrates: 69g | Protein: 18g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 4g | Sodium: 336mg | Potassium: 919mg | Fiber: 17g | Sugar: 40g | Vitamin A: 338IU | Vitamin C: 138mg | Calcium: 491mg | Iron: 6mg

Vegan Caesar Salad Spring Rolls (easy & delicious!)

by 3 Comments

If you are obsessed with caesar salad like I am, be prepared for these easy, gluten-free Vegan Caesar Salad Spring Rolls to be your new favorite meal. They are filled with crispy tofu, crunchy kale and romaine, homemade caesar dressing, parmesan, and sourdough croutons. If you love caesar, try Greek Caesar Pasta Salad, Vegan Caesar Pasta Salad, Classic Caesar Salad, or Broccoli Caesar Salad next. Prefer Asian-inspired spring rolls? Make Vegan Summer Rolls with Peanut Sauce.

A spring roll filled with kale caesar salad, sprouts, and crispy tofu cut in half.

Why I Love This Recipe

  • Easy Yet Delicious: I love a meal that will impress but takes minimal effort. When that’s what I’m looking for, I always turn to my Vegan Caesar Salad Spring Rolls! They’re easy to make and so satisfying.
  • Unique Twist: These spring rolls take a boring ol’ caesar salad and turn it into a fun, new dish you will be obsessed with.
  • Customizeable: Don’t like tofu? Swap for a different protein! Prefer ranch over caesar dressing? Use that instead! Spring rolls are completely customizable.
  • Dairy Free: The homemade dairy-free caesar dressing is so easy to make (no blender required) but tastes insanely delicious.

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Notes on Ingredients

Ingredients laid out on a marble counter and labeled including yogurt, parmesan, cream cheese, miso, arrowroot powder, oil, dijon mustard, spices, capers, croutons, sprouts, spring roll wrappers, tofu, kale, romaine, a lemon, salt and pepper.
  • Vegan parmesan: I use the Violife block of vegan parmesan and grate it with a box grater.
  • Croutons: Look for a brand made without seed oils, dairy, sugar, or any other yucky additives. You can also make your own.
  • Tofu: Use a block of extra-firm, high-protein tofu.
  • Spring roll wrappers: You’ll need one package of large spring roll wrappers. White or brown rice is fine.
  • Arrowroot: Tapioca or cornstarch would work too.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Caesar Salad Spring Rolls?

  1. Assemble the salad in a large bowl with chopped romaine, kale, parmesan, and croutons.
  2. Make the salad dressing in a jar.
  3. Pour the dressing over the salad and toss to combine.
  4. Coat the tofu in breading mixture and fry it in a pan until crispy.
  5. Assemble the spring rolls by filling them with salad and crispy tofu. Roll them up and dip into extra caesar dressing. Enjoy!
A large wooden bowl filled with half romaine and half kale. Beside the bowl is a wooden spoon and two small bowls of croutons and parmesan.
  1. Step 1: First, add the chopped romaine, kale, parmesan, and croutons to a large bowl.
A glass jar of yogurt, dijon, capers, and oil. Beside the jar is a lemon and a black metal measuring cup filled with cream cheese.
  1. Step 2: Then, add the dressing ingredients to a jar and whisk well.
A wooden bowl filled with kale romaine caesar salad and a wooden spoon sticking out.
  1. Step 3: Pour dressing over top salad. You’ll only use about ⅓-1/2 cup.
A white glass bowl of arrowroot powder, garlic and paprika. Beside the bowl of two small wooden bowls of salt and pepper.
  1. Step 4: Next, mix together your breading ingredients: arrowroot, paprika, and garlic powder.
A white bowl filled with an arrowroot flour mixture with three sticks of tofu in it. Beside the bowl is a plate with remaining tofu and a black metal fork.
  1. Step 5: Dip each tofu strip in breading thoroughly.
A grey pan filled with crispy tofu sticks.
  1. Step 6: Then, heat oil in a small pan and pan fry each tofu strip for 1-2 minutes per side until golden and crispy.
A wooden cutting board with a wet spring roll wrapper on it filled half with caesar salad. Beside the cutting board is a wooden bowl of salad and a small glass bowl of sprouts.
  1. Step 7: Next, assemble the spring rolls. Add a layer of salad and a couple strips of tofu.
A caesar salad tofu spring roll being held by a hand and a small bowl of caesar dressing.
  1. Step 8: Finally, wrap well and dip in more caesar dressing. Enjoy!

Commonly Asked Questions

What is the easiest way to wrap spring rolls?

Watch this video tutorial I filmed on Instagram! They are wrapped similarly to a burrito. My best tip is to not let the rice wrapper get too wet or soft, otherwise it will fall apart. Also, if I’m serving these to a crowd, I almost always double wrap them. They’re sturdier that way and easier to seat.

What should I use leftover homemade caesar dressing on?

You can use it as a dip for veggies or crackers or mix it into salads throughout the week. I love making a batch of Greek Caesar Pasta Salad!

Can I make Vegan Caesar Salad Spring Rolls soy-free?

Sure! Use soy-free tofu (I like the brand Big Mountain Foods) or any other protein of your choosing.

What should I pair with spring rolls for a complete meal?

You could serve a side of roasted veggies or garlic bread. I also love a soup and “salad” combo so you could make my Glowing Skin Soup or Sheet Pan Tomato Soup. Make Apple Dessert Nachos for light and yummy dessert!

“These spring rolls are insanely delicious. Make these for a delicious dinner, appetizer, or bring them to a party. The caesar dressing is so easy to make (no blender needed) and literally tastes so good.”

– Jordan

A caesar salad tofu spring roll cut in half held by a hand and a small bowl of caesar dressing on a wood cutting board.

Extra Helpful Tips

  • Pro Tip: I wrap these on a wood cutting board, which I dampened a bit before, so the wrappers wouldn’t stick! 
  • If you want them to hold together even better, double wrap them. After rolling it all up once, wrap the whole roll in another rice paper wrapper so it holds together firmly when you cut it in half.
  • Use the extra large rice paper wrappers if you can find them! Brown or white rice wrappers are fine.
  • Spring Rolls are best eaten fresh. If you are trying to prepare them ahead of time, make the caesar salad and crispy tofu, and then rolling the spring rolls when you’re ready. For a more meal-prep friendly option, make my Spring Roll Salad.

More Healthy Plant-Based Meals

If you tried these Vegan Caesar Salad Spring Rolls or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A wooden cutting board with three spring rolls on it and a fourth one cut in half with caesar dressing dripping down the center of it.
Print Recipe
5 from 2 votes

Vegan Caesar Salad Spring Rolls (easy & delicious!)

Caesar salad meets spring roll for an easy, delicious meal. Loaded with crispy tofu, crunchy croutons, and creamy homemade caesar dressing.
Prep Time15 minutes
Cook Time10 minutes
Assembly Time20 minutes
Total Time45 minutes
Course: Appetizer, Entree, Lunch
Cuisine: American
Servings: 6
Calories: 612kcal
Author: Danielle Brown
Cost: $30

Equipment

Ingredients

  • 1 package spring roll wrappers

Caesar Salad

  • 2 cups romaine chopped
  • 2 cups kale chopped
  • ½ cup parmesan I use vegan violife
  • 1 cup croutons I used Kooshy brand
  • microgreens optional

Crispy Tofu

  • 1 block tofu extra firm and sliced into sticks
  • 2 tablespoon olive oil sub avocado oil
  • ½ cup arrowroot powder sub tapioca starch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Caesar Dressing

  • 1 cup cream cheese vegan, I use Kite Hill
  • ½ cup yogurt dairy-free, plain and unsweetened
  • 2 tablespoon olive oil
  • ⅓ cup capers chopped
  • 1 tablespoon nutritional yeast
  • 2 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • 1 teaspoon miso paste red or white
  • 2 teaspoon dijon mustard

Instructions

Make the salad.

  • Chop the kale and romaine and set aside.
  • Make the caesar dressing by adding everything to a jar and mixing well with a whisk.
  • Add the romaine, kale, croutons, and vegan parmesan to a large mixing bowl. Pour over some of the dressing and toss to combine. Set aside.

Make the tofu.

  • Slice your block of tofu into sticks.
  • In a small bowl, mix together arrowroot powder, garlic powder, paprika, salt, and pepper.
  • Add 2 tablespoon of oil to a medium frying pan and heat on medium heat.
  • Dip each tofu stick into the arrowroot powder and then place directly into the pan.
  • Cook each tofu stick on each side for 1-2 minutes or until crispy and golden.

Assemble the rolls.

  • Take two spring roll wrappers and run them under cool water for a couple seconds.
  • Place two spring roll wrappers on a cutting board just slightly overlapping.
  • Add a scoop of caesar salad to the center, along with a couple sticks of tofu and a handful of microgreens.
  • Wrap it up nice and tight. (Extra tip, if the roll isn’t holding together well, wrap it in a third rice paper wrapper at the end to hold it all together!)
  • Dip in extra caesar dressing and enjoy!

Notes

  • I wrapped these on a wood cutting board which we dampened a bit before so the wrappers wouldn’t stick! 
  • If you want them to hold together even better, double wrap them. After rolling it all up once, wrap the whole roll in another rice paper wrapper so it holds together firmly when you cut it in half.
  • Use the extra-large rice paper wrappers if you can find them! Brown or white rice wrappers are fine.

Nutrition

Calories: 612kcal | Carbohydrates: 65g | Protein: 22g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 53mg | Sodium: 1059mg | Potassium: 276mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2848IU | Vitamin C: 10mg | Calcium: 316mg | Iron: 4mg

One Pan Lemon Gnocchi (dairy-free!)

by 9 Comments

An easy dinner that impresses a crowd is One Pan Lemon Gnocchi. This dinner will be ready in 20-minutes but packs the flavor of a gourmet pasta dish. You’d seriously never guess it’s dairy-free! Serve it with Cucumber Feta Chickpea Salad! For more one pan recipes, check out One Pan Gnocchi, One Pan Taco Casserole, Viral One Pan Dumplings, and One Pot Enchilada.

A white bowl filled with zuchinni, gnocchi, and a yellow cream sauce. In the background is another bowl and a small wooden bowl of parmesan shreds.

Why I Love This Recipe

  • One Pan: This impressive creamy gnocchi dish tastes like it’s from a restaurant but it’s actually made in one pan in just 20 minutes! Get more one pan/one pot recipes here!
  • Creamy Dairy-Free Goodness: You’d never guess this is completely dairy-free but still so creamy, similar to Vegan Shepherd’s Pie!
  • Healthy: This is a balanced, nourishing meal filled with complex carbohydrates from the potato gnocchi and lots of fiber and micronutrients from the zucchini.

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Notes on Ingredients

Ingredients laid out on a marble counter and labeled including: nutritional yeast, salt and pepper, garlic, vegetable broth, oil, gnocchi, shallot, zucchini, lemon, and coconut milk.
  • Gnocchi: Any kind of gnocchi you want to use is fine. I used dry-packed potato gnocchi. Use gluten-free to make this dish gluten-free. Love gnocchi? Make Mediterranean Gnocchi next!
  • Coconut Milk: Use canned, full-fat coconut milk which will add creaminess and richness to this dish.
  • Nutritional Yeast: Adds cheesiness to the dish without dairy! Find nutritional yeast in the spices/seasoning aisle or baking aisle of your grocery store.
  • Zucchini: Feel free to sub any vegetable. Spinach, kale, or green beans works.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make One Pan Lemon Gnocchi?

  1. Sauté shallot and garlic in olive oil on medium heat.
  2. Add in zucchini and sauté for another 5 minutes.
  3. Add in the rest of the ingredients and stir to combine well.
  4. Cover and turn the heat down to low and cook for 10 minutes (until gnocchi is tender).
  5. Garnish with fresh basil, parmesan, and toasted breadcrumbs.
  6. Enjoy!
A white pan with oil, minced garlic and minced shallot in it. Beside the pan is a wooden spatula and a small bottle of oil.
  1. Step 1: First, sauté the shallot and garlic in olive oil until translucent.
A pan filled with sauteed garlic and chopped zucchini. Around the pan on the counter is a whole lemon, a wooden spatula, a measuring cup filled with milk, and a small bowl gnocchi.
  1. Step 2: Then, add zucchini and sauté for another couple minutes.
A pan filled with milk, zucchini, gnocchi, and garlic. Around the pan is a wooden spatula, a whole lemon, and two small wooden bowls of salt and pepper.
  1. Step 3: Add in the rest of the ingredients and stir well. Cover with a lid and simmer on low for 10 minutes.
A pan filled with gnocchi, zucchini, and a yellow cream sauce. Around the pan is a small wooden bowl of parmesan and a white bowl of toasted breadcrumbs.
  1. Step 4: Finally, garnish with fresh basil, toasted breadcrumbs, and vegan parmesan cheese. Enjoy warm!

Commonly Asked Questions

How do I know when gnocchi is done cooking?

Check the gnocchi at the 10-minute mark. Because it’s simmering on low, it will take longer than the normal 3-4 minutes! I always recommend doing a fork test and piercing a couple pieces or trying one.

Can you taste coconut milk in One Pan Lemon Gnocchi?

There may be a subtle coconut undertone to this dish if you are sensitive to coconut. The lemon and nutritional yeast are strong flavors that cover most of the coconut flavor. Feel free to use another type of creamy milk in replacement.

Can I add more vegetables to a one pan gnocchi dish?

Sure! Green beans, broccoli, or chopped asparagus would make great additions. You could also wilt in spinach or kale. Other one pan dishes you’ll love are One Pan Pesto Mediterranean Gnocchi and One Pan Thai-Inspired Curry Chickpeas.

How can I make One Pan Lemon Gnocchi gluten-free?

Use a gluten-free potato gnocchi and if using breadcrumbs as a garnish, be sure to use gluten-free.

“I made this recipe today…even my kids ate it… absolutely delicious!”

– Sofia

Close up of a creamy gnocchi with zucchini in it topped with parmesan, breadcrumbs, and fresh basil.

Extra Helpful Tips

  • Use gluten-free gnocchi to make this dish gluten-free.
  • Add a protein on the side like air-fried crispy tofu or mix in lentils. 
  • Use fresh lemon juice if you can to enhance the flavor in this dish. Otherwise, bottled lemon juice is fine.
  • Garnish with toasted breadcrumbs, crushed black pepper, grated vegan parmesan, and lots of fresh basil.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove for a couple minutes until warmed through.
  • Make Greek Caesar Pasta Salad next!

More Plant-Based Dinners

If you tried this One Pan Lemon Gnocchi or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Two white bowls of a zuchinni and gnocchi dish topped with breadcrumbs and parmesan. Beside the bowls on the left is two black forks, a small bowl of breadcrumbs, a small bowl of parmesan and parmesan on the counter. On the right is two basil leaves on the counter.
Print Recipe
5 from 4 votes

One Pan Lemon Gnocchi

This 20-minute creamy gnocchi dinner will have everyone asking for the recipe. Dairy-free and 100% delicious!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 362kcal
Author: Danielle Brown
Cost: $9

Equipment

Ingredients

  • 3 tablespoon olive oil
  • 1 shallot finely diced
  • 3 garlic cloves minced
  • 1 zucchini large, cubed
  • 1 cup coconut milk full fat unsweetened canned, shake it first then pour
  • 2 tablespoon lemon zest
  • 2 tablespoon nutritional yeast
  • 1 cup vegetable broth
  • 10-12 oz gnocchi package
  • 1 lemon juiced
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Mince garlic and shallot. Chop zucchini and set aside.
  • In a large non-stick pot or pan, sauté shallot and garlic in olive oil on medium heat.
  • Add in zucchini and sauté for another 5 minutes until golden.
  • Add in the rest of the ingredients and then stir to combine well.
  • Cover and turn the heat down to low and cook for 10 minutes (or until gnocchi is tender).
  • Garnish with basil, dairy-free parmesan, and toasted breadcrumbs.
  • Enjoy!!

Notes

  • Use gluten-free gnocchi to make this dish gluten-free.
  • Add a protein on the side like air-fried crispy tofu or mix in lentils. 
  • Use fresh lemon juice if you can to enhance the flavor in this dish. Otherwise, bottled lemon juice is fine.
  • Garnish with toasted breadcrumbs, crushed black pepper, grated vegan parmesan, and lots of fresh basil.

Nutrition

Calories: 362kcal | Carbohydrates: 36g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1070mg | Potassium: 403mg | Fiber: 4g | Sugar: 3g | Vitamin A: 232IU | Vitamin C: 29mg | Calcium: 51mg | Iron: 5mg

Gluten-Free Cherry Cobbler

by 3 Comments

Is there anything better than a cobbler or crumble? This Gluten-Free Cherry Cobbler is one of my go-to desserts. It’s easy, uses minimal ingredients, and is completely gluten-free and plant-based. Your guests will never know this fancy dessert is actually healthy, similar to my One Bowl Chocolate Chip Pumpkin Bread and Soft-Baked Oatmeal Raisin Cookies. For more healthy desserts, check out Vegan Tahini Blondies, Vegan Gluten-Free Carrot Cake, and Healthy Pecan Pie.

Two mini white ramekin dishes with cherry cobbler, whipped cream and a cherry in the center. Beside the dishes is a cherry on the counter and a linen towel.

Why I Love This Recipe

  • Single-Serve: This recipe makes two single-serve cobblers! One for now, one for later! But you can definitely double or even triple the recipe if you’re serving a crowd.
  • Gluten-Free: Most cobblers use flour and regular oats. This is a gluten-free friendly cobbler with gluten-free oats and almond flour.
  • Satisfying Yet Healthy: I love a dessert that satisfies my sweet tooth while still being super nourishing, and this low-sugar cobbler is no different.

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Notes on Ingredients

Ingredients laid out on a counter in bowls and labeled including salt, coconut sugar, coconut, cinnamon, vanilla extract, oats, almond flour, walnuts, frozen cherries, and oil.
  • Cherries: You can use fresh or frozen cherries. This recipe calls for dark, sweet frozen cherries which are more affordable. Use leftovers for Berries and Cream Collagen Booster Smoothie or Antioxidant Berry Muffin Baked Oatmeal!
  • Oats: Use rolled oats for the crumble topping to achieve the best texture. Use leftovers to make Pumpkin Spice Granola.
  • Oil: Any neutral oil is fine. I usually use avocado, macadamia, or coconut. You can also use vegan butter for a richer flavor.
  • Walnuts: Add an amazing crunch to the crumble topping. You can substitute for another nut you prefer like pecans or almonds or omit entirely and replace with more oats for nut-free.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Gluten-Free Cherry Cobbler?

  1. Preheat the oven to 350F. 
  2. Add frozen cherries to the ramekin dishes, ~1 cup in each. 
  3. In a medium sized mixing bowl, mix together crumble topping ingredients with a fork or spatula, until a crumbly texture forms. 
  4. Sprinkle crumble topping on top of each ramekin. 
  5. Bake at 350F for 10 minutes covered and then another 15-20 minutes uncovered, until the cherries are bubbling and the crumble is golden.
  6. Top with coconut whipped cream and serve warm. Enjoy!
A large white bowl with coconut sugar, coconut, and oats in it. Beside the bowl is two small bowls filled with walnuts and cinnamon.
  1. Step 1: First, preheat the oven to 350F and add frozen cherries to each ramkein dish. Now, make the crumble.
A white bowl filled with oat crumble topping.
  1. Step 2: Then, to make the crumble, add crumble ingredients to a medium-sized mixing bowl and stir.
Two white ramekin dishes filled with frozen cherries. Beside those is a large bowl filled with oat crumble topping. A black spoon is in the center of the image in focus holding a bite of the crumble topping.
  1. Step 3: Sprinkle crumble topping on each ramekin dish.
Two white ramekin dishes filled with cherries topped with oat crumble. Beside those is a large bowl filled with remaining oat crumble topping and a small black spoon on the counter.
  1. Step 4: Next, bake for 10 minutes with the lids on (or covered in foil).
Two white ramekin dishes filled with cherries topped with oat crumble. Beside those is a small bowl of fresh cherries, a brown linen towel, and a black spoon.
  1. Step 5: Remove the lids and bake for another 15-20 minutes uncovered.
A white mini ramekin dish filled with a fruit crumble and melted whipped cream in the center. Beside the dish on the counter is a cherry.
  1. Step 6: Lastly, top with coconut whipped cream or ice cream and enjoy warm!

Commonly Asked Questions

How many days can I store the Gluten-Free Cherry Cobbler in the fridge to eat as leftovers?

While it’s best eaten fresh, this cobbler will last in the fridge for up to three days. I recommend reheating it in the microwave for a couple minutes before eating.

How many servings does this Gluten-Free Cherry Cobbler recipe make?

This recipe makes two, single-serve 14oz ramekin dishes. You can double the recipe and use an 8×8 or 9×9 baking dish if you’re serving a crowd. If you love single-serve recipes, make my Vegan Chocolate Mug Cake and Apple Dessert Nachos next!

What’s the best brand of coconut whipped cream?

I like to make my own! You can literally just use a can of full fat coconut cream and a hand mixer and blend until a whipped cream texture forms. Mix in vanilla extract and sweetener of choice. If I’m in a pinch and buying store-bought, I usually get the So Delicious Cocowhip.

Can I use a different kind of fruit besides cherries in cherry cobbler?

Sure! Use any fruit. Blackberries or blueberries would be really yummy. You could also use a stone-type fruit like peaches, nectarines, or even apples.

What dinner should I serve with Gluten-Free Cherry Cobbler?

I like to serve a cozy and comforting dinner with cobbler like One Pan Gnocchi or Hormone Support Pasta Bowls. For a pasta-pairing, I suggest High Protein Nut-Free Vegan Alfredo. It’s also great with a soup like Healing Greens & Beans Soup or Lasagna Soup!

“This dessert is so easy and delicious. I love a cobbler!! I love that you can sub in any fruit like blueberries.”

– Jordan

A close up bite on a spoon of a cherry crumble dessert.

Extra Helpful Tips

  • Use frozen cherries. They don’t need pits removed, they’re available year-round, and they’re much more affordable!
  • Use certified gluten-free oats to make this dessert 100% gluten-free/celiac-friendly.
  • Top with coconut whipped cream or vanilla bean ice cream for the perfect finishing touch. Use two oven-safe single serving ramekin dishes for this recipe. Otherwise, you can double the recipe and use a 9×9 baking pan.
  • While it’s best eaten fresh, this cobbler can be stored in the fridge for up to three days. Reheat it in the microwave for a couple minutes before eating.

More Healthy Desserts

If you tried this Gluten-Free Cherry Cobbler or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Two mini white ramekin dishes with cherry cobbler in them and a dollop of melted whipped cream in the center. The bottom one has a fresh cherry in the whipped cream. Beside the dishes is a small bowl filled with fresh cherries.
Print Recipe
5 from 1 vote

Gluten-Free Cherry Cobbler

Cobbler is an easy, minimal-ingredient, and completely gluten-free dessert that you'll be obsessed with!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 2
Calories: 968kcal
Author: Danielle Brown
Cost: $9

Equipment

Ingredients

  • 2 cups frozen cherries

Crumble Topping

  • ½ cup rolled oats
  • ½ cup almond flour
  • ⅓ cup coconut sugar
  • ⅓ cup avocado oil
  • ½ cup walnuts raw
  • ¼ cup coconut shredded, unsweetened
  • 1 teaspoon vanilla extract
  • 2 teaspoon ground cinnamon
  • pinch of sea salt

Instructions

  • Preheat the oven to 350F.
  • Add frozen cherries to the ramekin dishes, ~1 cup in each.
  • In a medium sized mixing bowl, mix together crumb topping ingredients with a fork or spatula, until a crumbly texture forms.
  • Sprinkle crumble topping on top of each ramekin.
  • Bake at 350F for 10 minutes covered and then another 15-20 minutes uncovered, until the cherries are bubbling and the crumble is golden.
  • Top with coconut whipped cream and serve warm. Enjoy!

Notes

Use frozen cherries. They don’t need pits removed, they’re available year-round, and they’re much more affordable!
Use certified gluten-free oats to make this dessert 100% gluten-free/celiac-friendly.
Top with coconut whipped cream or vanilla bean ice cream for the perfect finishing touch.
Use two oven-safe single serving ramekin dishes for this recipe. Otherwise, you can double the recipe and use a 9×9 baking pan.

Nutrition

Calories: 968kcal | Carbohydrates: 72g | Protein: 15g | Fat: 74g | Saturated Fat: 10g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 29g | Sodium: 56mg | Potassium: 557mg | Fiber: 12g | Sugar: 38g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 4mg

Hormone Support Pasta Bowl

by 2 Comments

If you’re trying to support fertility, balance hormones, and feel energized, then you have to try this Hormone Support Pasta Bowl. This dish is filled with nutrient-dense veggies, whole-grain pasta, and lots of protein and fiber. The green goodness avocado dressing on top is next level. For more healthy pasta, try One Pan Gnocchi, Pumpkin Alfredo, or Vegan Pesto Pasta. Other healthy, one-pot dishes are Nourish Pot and Mama’s Minestrone Soup!

A white bowl with brussel sprouts, carrots, mushrooms, microgreens, fusilli pasta, and plant based ground beef with a scoop of green goddess sauce in the center.

Why I Love This Recipe

  • Hormone Healthy: Balanced hormones begin with the food you eat. This balanced, nourishing meal will help your body stay healthy.
  • Plant-Based: If you’re looking to eat more plant-based meals, this pasta bowl is 100% plant-based, similar to Greek Caesar Pasta Salad.
  • Balanced: This meal is perfectly nutritionally balanced with healthy fats, complex carbohydrates, protein, and lots of veggies and fiber. I love pasta salads for this reason!

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Notes on Ingredients

Ingredients needed to make hormone healthy pasta bowls laid out on the counter and labeled including: plant based ground beef, pepper, salt, walnuts, cilantro, chives, yogurt, avocado, einkorn pasta, lemon, parsley, carrots, oil, microgreens, brussels sprouts, mushrooms, basil, dijon, and garlic.
  • Pasta: Any pasta you like works. Use gluten-free noodles to make this dish gluten-free. I like to use organic einkorn pasta for extra fiber and nutrition. Another healthy pasta dish is my Vegan Lentil Bolognese and Creamy Pumpkin Pasta.
  • Carrots: No need to peel your carrots–just wash them well and chop! Feel free to substitute with sweet potato or butternut squash.
  • Plant-based ground beef: I like to use Abbot’s Butcher plant-based ground beef. You can also use crumbled tofu or any protein of your choosing.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make the Hormone Support Pasta Bowl?

  1. Preheat the oven to 350F. Line a sheet pan with parchment paper.
  2. Prepare all of the veggies (carrot, mushroom, and brussels sprouts) by chopping them. Add them to the sheet pan and roast with olive oil, salt, pepper, and garlic powder, for 25-30 minutes at 350F until they are golden and tender.
  3. While the veggies cook, cook the pasta in a pot and pan-fry the plant-based ground beef in a pan, according to package instructions. Strain the pasta once it’s done.
  4. Add all of green goodness dressing ingredients to a blender and blend until smooth and creamy.
  5. Add everything to a bowl and top with green goddess dressing.
  6. Enjoy!
A sheet pan lined with parchment paper filled with chopped carrots, sliced mushrooms, and halved brussels sprouts.
  1. Step 1: First, preheat the oven to 350F. Chop all of the veggies (carrots, mushrooms, brussels) and roast for 25-30 minutes.
A cast iron pan filled with plant based ground beef. Beside the pan is a small black box labeled "ABBOTS" with a description of "plant based ground beef" on it.
  1. Step 2: Then, boil the pasta and pan-fry the plant-based ground beef.
A blender filled with avocado, yogurt, walnuts, and olive oil. Beside the blender on the counter is a lemon, chives, sprig of basil, parsley, and cilantro.
  1. Step 3: Next, add all of the dressing ingredients to a high-speed blender.
A small bowl of green goddess avocado sauce garnished with cilantro.
  1. Step 4: Blend until a creamy sauce forms.
A white bowl filled half with pasta and a little with brussels sprouts with extra room remaining. Beside the bowl is a sheet pan lined with parchment paper with carrots, mushrooms, and brussels sprouts on it along with a cast iron pan with plant based ground beef in it.
  1. Step 5: Strain pasta once it’s done. Begin assembling your bowls by adding everything to the bowl.
A white bowl with brussel sprouts, carrots, mushrooms, microgreens, fusilli pasta, and plant based ground beef with a scoop of green goddess sauce in the center. Beside the bowl is a cast iron pan of plant based ground beef, a sheet pan lined with parchment with carrots, mushrooms, and brussels sprouts on it, and a small bowl of avocado green goddess dressing.
  1. Step 6: Lastly, top with green goddess dressing, fresh herbs, and enjoy!

Commonly Asked Questions

How many days can I store the Hormone Support Pasta Bowl in the fridge to eat as leftovers?

Store this pasta bowl in the fridge for up to 3 days. I like to keep the sauce separate, reheat the bowl in the microwave until warm, and then top with green goodness dressing when I’m ready.

Can I substitute other veggies for carrot, mushroom, or brussels sprouts in Hormone Support Pasta Bowl?

Sure! Use whatever you have on hand. Some ideas are zucchini, butternut squash, sweet potato, and red onion. Another veggie-filled dish you will love is Healing Greens & Beans Soup or Iron Rich Lentil Soup!

What else can I use with green goodness avocado dressing leftovers?

I love to use this on pasta, on a veggie sandwich, on sweet potato avocado toast, or on salads!

Do I have to use plant-based ground beef in Hormone Support Pasta Bowl?

Nope! You could use crumbled tofu or tempeh, or really any protein you enjoy. Make my Lasagna Soup or Sheet Pan Fajitas next!

“These bowls are insanely delicious!!! The combination of cooked veggies and pasta with the avocado green goodness sauce is so good. I could seriously drink the sauce!”

– Jordan

Two hormone support pasta bowls with a third bowl next to them filled with remaining plain fusili pasta noodles. Beside the bowls is a set of two black metal forks and a small bowl filled with green sauce.

Extra Helpful Tips

  • Use any kind of pasta you want–gluten-free, whole-wheat, or high protein.
  • I used Abbot’s Butcher plant-based ground beef for my protein, but any protein of your choice works. Crumbled tofu or tempeh would be delicious!
  • Make a double batch of the green goodness dressing and use it for other salads, sandwiches, and bowls throughout the week.
  • Feel free to substitute any of the veggies with what you have on hand. Don’t have carrots? Use sweet potato or butternut squash.
  • Make my Glowing Skin Soup or Three Bean 20-Minute Chili for your next cozy meal!

More Hormone Healthy Meals

If you tried this Hormone Support Pasta Bowl or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Two hormone healthy pasta bowls in white bowls. They are filled with plant based ground beef, brussels sprouts, carrots, mushrooms, pasta, microgreens, and avocado green goddess dressing in the center. Beside the bowls is two black metal forks.
Print Recipe
5 from 2 votes

Hormone Support Pasta Bowl

This pasta dish is filled with nutrient-dense cooked veggies, whole-grain pasta, and lots of protein and fiber, perfect for balanced hormones.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Entree, Lunch
Cuisine: American
Diet: Vegan
Servings: 2
Calories: 597kcal
Author: Danielle Brown
Cost: $25

Equipment

Ingredients

  • 8 oz einkorn pasta
  • 2 cups carrots chopped
  • 2 cups brussel sprouts halved
  • 2 cups mushrooms sliced
  • 1 package plant-based ground beef I used Abbot's Butcher
  • microgreens for garnish

Green Goodness Avocado Dressing

  • 1 avocado ripe
  • ¼ cup vegan yogurt plain, unsweetened
  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • 1 clove garlic
  • 2 tablespoon walnuts
  • ¼ cup parsley fresh
  • ½ cup basil fresh
  • ¼ cup cilantro fresh
  • 2 tablespoon chives fresh
  • 1 teaspoon dijon mustard
  • 1 teaspoon salt
  • pinch black pepper

Instructions

  • Preheat the oven to 350F. Line a sheet pan with parchment paper.
  • Prepare all of the veggies (carrot, mushroom, and brussels sprouts) by chopping them. Add them to the sheet pan and roast with olive oil, salt, pepper, and garlic powder for 25-30 minutes until they are golden and tender.
  • While the veggies cook, boil the pasta and pan-fry the ground beef in a pan, according to package instructions. Strain the pasta once it's done cooking.
  • Make the green goddess dressing by adding all ingredients to a blender and blend until smooth.
  • Add everything to a bowl and top with green goddess dressing.
  • Enjoy!

Notes

  • Use any kind of pasta you want–gluten-free, whole-wheat, or high protein.
  • I used the Abbot’s Butcher plant-based ground beef for my protein, but feel free to use any protein of your choice.
  • Make a double batch of the green goodness dressing and use it for other salads, sandwiches, and bowls throughout the week.
  • Feel free to substitute any of the veggies with what you have on hand. Don’t have carrots? Use sweet potato or butternut squash.

Nutrition

Calories: 597kcal | Carbohydrates: 64g | Protein: 22g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Sodium: 728mg | Potassium: 1129mg | Fiber: 8g | Sugar: 8g | Vitamin A: 11707IU | Vitamin C: 62mg | Calcium: 140mg | Iron: 5mg

Vegan Dark Chocolate Raspberry Granola Bars (better than store-bought!)

by 4 Comments

If you need the perfect back-to-school snack or lunchbox treat, skip store-bought and make my Vegan Dark Chocolate Raspberry Granola Bars. They are filled with nourishing ingredients like figs, hemp seeds, and almond butter. Plus, they’re 100% gluten- and dairy-free. My toddler is obsessed with these!

Other healthy snacks you’ll love are my Black Bean Brownies, 3-Ingredient Banana Oat Bites, Chickpea Chocolate Chip Cookies or GF Chocolate Chip Muffins. More high-protein and healthy breakfast options we love are Protein Brownie Overnight Oats and Vegan Egg Frittata Muffins with Homemade GF Bread.

A wooden cutting board covered with parchment paper and a batch of dark chocolate raspberry cereal bars sliced. Around the cutting board is two small bowls of dried raspberries and chocolate chips.

Why I Love This Recipe

  • Homemade Instead of Store-Bought: Store-bought snacks, especially granola bars, are simply not healthy. I make my own at home, and they taste way better too!
  • Cost Effective: It is so much cheaper to make your own cereal bars at home, same goes for Nature’s Gatorade!
  • Crave Worthy: With the dark chocolate and crunchy raspberry topping, these granola bars taste like dessert but without the junk.
  • Low Sugar: Most granola bars are basically just candy bars filled with sugar! This homemade version is low in sugar instead.
  • Dietary Friendly: Whether you are gluten-free, dairy-free, on an anti-inflammatory diet, or just want to eat more whole, real foods, my Vegan Dark Chocolate Raspberry Granola Bars are free from common triggers!

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Notes on Ingredients

Ingredients needed to make dark chocolate raspberry cereal bars labeled and laid out on the counter including: pumpkin seeds, freeze dried raspberries, dried figs, healthy cereal, hemp seeds, almond butter, and dark chocolate chips.
  • Healthy cereal: I like to use Ezekial cereal because it’s whole-grain and low sugar. Any low-sugar healthy, crunchy cereal works great!
  • Almond butter: If you want to make this recipe nut-free, use sunflower seed butter. Peanut butter would also be delicious!
  • Dried figs: Any dried fruit is fine like dates, apricots, or cherries.
  • Dark chocolate: I like to use a low-sugar or stevia-sweetened dark chocolate for these bars.
  • Freeze-dried raspberries: If you can’t find raspberries, any freeze-dried fruit would work. Apples and strawberries are easy to find and would be really yummy!

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Dark Chocolate Raspberry Granola Bars?

  1. Line a 9×9 pan with parchment paper.
  2. Add all ingredients, except dark chocolate and freeze-dried raspberries, to a food processor and blend.
  3. Empty the food processor contents into the 9×9 baking pan and press the dough down flat.
  4. Freeze for 10-15 minutes while you melt the chocolate.
  5. Melt the chocolate in the microwave.
  6. Pour the melted chocolate over top and spread into an even layer.
  7. Sprinkle on crushed freeze-dried raspberries.
  8. Freeze for 30 minutes before slicing and storing in the fridge or freezer. Enjoy!
A small food processor filled with healthy cereal. Beside the food processor is a black 1 cup measuring cup filled with almond butter and a bowl of pumpkin seeds.
  1. Step 1: First, add everything to a food processor, except dark chocolate and freeze-dried raspberries.
A white bowl filled with blended cereal bar dough.
  1. Step 2: Then, blend until a sticky, combined “dough” forms.
A 9x9 baking pan lined with parchment paper with a scoop of cereal bar dough in it. Beside the pan is a wooden spoon with some dough on it and a white bowl filled with the remaining cereal bar dough.
  1. Step 3: Empty the food processor contents into a lined 9×9 baking pan.
A 9x9 baking pan lined with parchment paper with cereal bar dough pressed into it. Above the pan is a small dish of freeze dried raspberries and bowl of melted dark chocolate.
  1. Step 4: Next, press the granola bar dough down so it’s flat. Freeze for 15 minutes while you melt the chocolate.
A 9x9 baking pan lined with parchment paper filled with cereal bars coated with melted dark chocolate on top. Beside the pan is a small dish of freeze dried raspberries.
  1. Step 5: Melt the dark chocolate and pour over the bars, smoothing it out to create an even layer.
A wooden cutting board covered in parchment paper with the batch of dark chocolate raspberry cereal bars on it ready to be cut. Beside the cutting board is two small bowls of freeze dried raspberries and dark chocolate.
  1. Step 6: Lastly, top with crushed freeze-dried raspberries, freeze, slice, and enjoy!

Commonly Asked Questions

How many days can I store Vegan Dark Chocolate Raspberry Granola Bars in the fridge to eat as leftovers?

Store these bars in an airtight container in the fridge for up to 2 weeks. You could also store them in the freezer for a heartier texture–totally personal preference–where they will last up to 3 months. I keep mine in the fridge! Make Antioxidant Berry Muffin Baked Oatmeal or Protein Brownie Overnight Oats for another meal-prep friendly breakfast.

What kind of healthy cereal is best for homemade granola bars?

I like Ezekial cereal because it’s whole-grain and low sugar. Purely Elizabeth makes a gluten-free version with great ingredients as well. Other brands I like are Seven Sundays and Love Bird.

What if I can’t find freeze-dried raspberries for Vegan Dark Chocolate Raspberry Granola Bars?

No worries! You can replace them with any freeze-dried fruit. Apples or strawberries would be delicious and can usually be found at common stores like Target or Walmart. You could also just omit them altogether.

Can I make Vegan Dark Chocolate Raspberry Granola Bars nut-free?

Yes! They make a great lunchbox snack. They can be made nut-free. Just be sure to use a nut-free cereal and use sunflower seed butter in place of almond butter. Everything else is naturally nut-free. Make Apple Dessert Nachos or Berries and Cream Collagen Booster Smoothie for another nut-free treat!

Can I store Vegan Dark Chocolate Raspberry Granola Bars at room temp?

You can, but I recommend keeping them in the fridge or freezer. The chocolate will stay nice and crunchy, and the almond butter will firm up which helps keep these bars together. Also, they will last much longer in the fridge or freezer!

How are Vegan Dark Chocolate Raspberry Granola Bars better than store-bought?

Most store-bought snacks are just a version of ultra-processed foods. They’re filled with refined sugar, refined flours, artificial flavors, preservatives, food dyes, and more. These bars are made from scratch from whole, real foods like whole grains, nuts, and seeds. They’re gluten free, dairy free, and refined sugar free.

Do you have any similar kid-friendly lunchbox ideas?

Tons! My toddler loves these 3-Ingredient Banana Oat Bites, Soft-Baked Oatmeal Raisin Cookies, and Berry Muffin Baked Oatmeal.

“These bars are insanely delicious. I love using a crunchy cereal as the base. The fact that they are no-bake makes them SO easy to make.”

– Jordan

One dark chocolate raspberry cereal bar on a white rubber spatula over the remaining cereal bars on a wooden cutting board.

Extra Helpful Tips

  • Use a creamy, runny almond butter for the best texture in these bars.
  • Any kind of healthy, low-sugar, crunchy cereal will work.
  • Choose dark chocolate over milk to keep these bars healthy and low in sugar.
  • Substitute any seeds you prefer. For example, flax seeds instead of hemp and sunflower seeds instead of pumpkin.
  • Store bars in an airtight container in the fridge for up to 2 weeks. You could also store them in the freezer for a heartier texture–totally personal preference–where they will last up to 3 months. I keep mine in the fridge!
  • Make my Homemade Vegan Protein Bars or Vegan Brownie Banana Bread next!

More Healthy Snacks

If you tried these Vegan Dark Chocolate Raspberry Granola Bars or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Four cereal bars topped with dark chocolate and freeze dried raspberries on a cutting board covered with a piece of parchment paper. Around the board is freeze dried raspberries and chocolate chips.
Print Recipe
5 from 2 votes

Vegan Dark Chocolate Raspberry Granola Bars (better than store-bought!)

No-bake granola bars filled with nourishing ingredients like dried figs, hemp seeds, and almond butter, topped with dark chocolate and freeze-dried raspberries for the ultimate sweet finish.
Prep Time15 minutes
Freezer Time40 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 20
Calories: 173kcal
Author: Danielle Brown
Cost: $12

Equipment

Ingredients

  • 2 cups healthy cereal I use Purely Elizabeth or Ezekiel cereal
  • 1 cup almond butter creamy, natural
  • 1 cup dried figs
  • ⅓ cup hemp seeds
  • ½ cup pumpkin seeds
  • ¾ cup dark chocolate chips melted
  • freeze dried raspberries for topping

Instructions

  • Line a 9×9 pan with parchment paper.
  • Add all ingredients, except dark chocolate and freeze-dried raspberries, to a food processor and blend for a couple minutes to combine. Everything should be crushed, emulsified, and a “dough” should form.
  • Empty the food processor contents into the 9×9 baking pan and use your fingers to press the dough down flat.
  • Freeze for 10-15 minutes while you melt the chocolate.
  • Melt the chocolate in the microwave in 30-second increments, stirring in between.
  • Remove the bars from the freezer and pour the melted chocolate over top. Use a spatula to spread the chocolate into an even layer.
  • Sprinkle on crushed freeze-dried raspberries.
  • Freeze for 30 minutes before slicing and storing in the fridge or freezer. Enjoy!

Notes

  • Use a creamy, runny almond butter for the best texture in these bars.
  • Any kind of healthy, low-sugar, crunchy cereal will work.
  • Choose dark chocolate over milk to keep these bars healthy and low in sugar.
  • Substitute any seeds you prefer. For example, flax seeds instead of hemp and sunflower seeds instead of pumpkin.

Nutrition

Calories: 173kcal | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 31mg | Potassium: 221mg | Fiber: 3g | Sugar: 7g | Vitamin A: 119IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 2mg

One Pan Gnocchi

by 8 Comments

Thinking of what to make for dinner every night can seem time consuming, but with this One Pan Gnocchi, dinner will be ready in under an hour and cleaning up will be a breeze. Serve it with Winter Wild Rice Salad for a complete meal! If your family loves quick and delicious dinners, try One Pan Broccoli Cheddar Orzo, One Pan Tuscan Pasta, Bean and Sweet Potato Tacos, and Vegan Rainbow Peanut Noodles.

A casserole dish filled with gnocchi and tomato sauce topped with basil and cheese.

Why I Love This Recipe

  • One Pan: There’s nothing easier than throwing all of your ingredients into a casserole dish and baking it. That’s why I love one pan meals.
  • Balanced Meal: A lot of time pasta dishes are high in carbohydrates and contain little protein or fiber. This One Pan Gnocchi has added lentils for protein and fiber plus spinach for some veggies, making it a complete meal.
  • Dairy Free: No one would ever guess it but no dairy is needed to make this creamy, delicious gnocchi dish!

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Notes on Ingredients

Ingredients laid out on a counter and labeled including: salt and pepper, parmesan, garlic, spinach, marinara sauce, lentils, tomatoes, gnocchi, bell pepper, ricotta, and basil.
  • Gnocchi: Use gluten-free gnocchi to make this gluten-free. Love gnocchi? Make my One Pan Lemon Gnocchi next.
  • Marinara: Make sure to use a marinara that is seed oil and refined sugar free. My sauce of choice for this recipe is the Sauz Lemon Marinara.
  • Lentils: Make sure to drain and rinse your lentils with a strainer before adding in. Draining the lentils will help with bloating. Use leftover lentils and make my Nourish Pot!
  • Ricotta: While you can purchase a vegan ricotta, like Kite Hill for example, I love to make my Vegan Cashew Ricotta for this recipe. 

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make One Pan Gnocchi?

  1.  Preheat the oven to 400 F.
  2. In a 9×13 casserole dish mix all ingredients together until all the ingredients are well coated.
  3. Bake uncovered for 30-40 minutes until gnocchi is fork tender.
  4. Mix in the dairy-free ricotta and garnish.
  5. Serve hot and enjoy.
A casserole dish with marinara sauce at the bottom. Beside the dish is a bowl of gnocchi and a bowl of lentils.
  1. Step 1: First, add the marinara to your casserole dish.
A casserole dish filled with marinara, water, gnocchi, and lentils. Beside the dish is a bowl of spinach and cherry tomatoes on the counter.
  1. Step 2: Then, add in the gnocchi and rinsed lentils.
A casserole dish filed with marinara, water, gnocchi, lentils, tomato, bell pepper, and spinach. Beside the dish is a wooden spoon and two wooden bowls of salt and pepper.
  1. Step 3: Add in the tomatoes, spinach, bell peppers, salt, pepper, and garlic.
A casserole dish filled with a creamy gnocchi bake with a dollop of ricotta in the center.
  1. Step 4: Bake in the oven at 400F for 30-40 minutes until gnocchi is cooked. Add in the ricotta.
A casserole dish filled with a creamy gnocchi dish.
  1. Step 5: Stir in the ricotta well while hot.
A casserole dish filled with a creamy gnocchi dish. Beside the dish is a sprig of basil and a small bowl of parmesan.
  1. Step 6: Lastly, garnish with parmesan and basil. Enjoy!

Commonly Asked Questions

How many days can I store One Pan Gnocchi in the fridge to eat as leftovers?

Store the One Pan Gnocchi in an airtight container for up to 4 or 5 days in the fridge. To reheat, put in a microwave safe bowl and heat for about 1-2 minutes.

Can I substitute gnocchi for a different type of pasta or rice in One Pan Gnocchi?

You can substitute the gnocchi for a pasta or rice, just know that the cook times may vary if using something else. If you love gnocchi dishes, try my Mediterranean Gnocchi next. For a gnocchi-free dish, make my Lasagna Soup!

Can you use frozen spinach instead of fresh spinach in One Pan Gnocchi?

Yes! You absolutely can use frozen spinach instead of fresh. Another pasta dish that is filled with veggies (spinach included!) is my All Your Greens Pasta.

What should I pair with a one pan dinner to make a full meal?

A salad like my Meal Prep Salad would work well with this One Pan Gnocchi dish to prepare for the week. If you want to make a full meal, don’t forget about dessert! Add these Vegan Chocolate Peanut Butter Banana Muffins to your menu, as well, to end the meal with!

“Having a dinner that can be made in under an hour and feed my whole family is ideal! Love how versatile this is, too!”

– Taylor

A close up of the One Pan Gnocchi where you can see the gnocchi, marinara, and spinach up close.

Extra Helpful Tips

  • To know when the gnocchi is done, make sure to check that a fork can go all the way through and it is soft and tender.
  • If you are making your own ricotta, double the batch and keep the extra in an airtight container to use for recipes throughout the week.
  • Strain the lentils to remove the aquafaba/sodium which will help prevent bloating.
  • Make my One Pot Healthy Orzo or Vegan Creamy Cauliflower Cashew Alfredo Pasta next!

More One Pan & One Pot Dinners

If you tried this One Pan Gnocchi or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

There are two white bowls filled with the One Pan Gnocchi dish garnished with parmesan and basil. Both bowls have a black spoon in them. There is also a small bowl next to the gnocchi bowls filled with parmesan cheese. For aesthetic, there is basil and tomatoes surrounding the bowls.
Print Recipe
4.75 from 4 votes

One Pan Gnocchi

Easy, delicious, one pan dinner that everyone in your family will love (even picky eaters!).
Prep Time8 minutes
Cook Time40 minutes
Total Time48 minutes
Course: dinner
Cuisine: Italian
Diet: Vegan
Servings: 5
Calories: 314kcal
Author: Danielle Brown
Cost: $11

Equipment

Ingredients

  • 1 jar marinara
  • 3 cups water
  • 1 16 oz package gnocchi
  • 1 15 oz can lentils drained and rinsed
  • 6 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1 cup bell pepper diced
  • 1 cup spinach chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup dairy-free ricotta cheese

Garnish

  • basil
  • vegan parmesan

Instructions

  • Preheat the oven to 400 F.
  • In a 9×13 casserole dish mix all ingredients together until all the ingredients are well coated.
  • Bake uncovered for 30-40 minutes until gnocchi is fork tender.
  • Mix in the dairy-free ricotta and garnish.
  • Serve hot and enjoy.

Notes

  • To know when the gnocchi is done, make sure to check that a fork can go all the way through and it is soft and tender.
  • If you are making your own ricotta, double the batch and keep the extra in an airtight container to use for recipes throughout the week.
  • Strain the lentils to remove the aquafaba/sodium which will help prevent bloating.

Nutrition

Serving: 1g | Calories: 314kcal | Carbohydrates: 64g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1455mg | Potassium: 917mg | Fiber: 13g | Sugar: 9g | Vitamin A: 2239IU | Vitamin C: 59mg | Calcium: 79mg | Iron: 8mg

Green Goddess Soup

by 3 Comments

Getting a full serving of vegetables can be tough, but with this Green Goddess Soup, you can pack in so many vegetables, while also enjoying a delicious meal! Nothing pairs better than my Green Girl Crunch Salad. If you love healthy soups, you have to try Creamy Vegan Wild Rice Soup, Debloat Detox Vegetable Soup, Glowing Skin Soup, and Healing Greens Soup next. If you have leftover spinach to use up, use it to make Vegan Pesto Pasta.

A pot filled with the green goddess soup and a soup spoon inside of the pot. On the side there are hemp seeds in a small bowl and some sprigs of parsley that can be used as garnishes.
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Notes on Ingredients

Individual ingredients labeled for the soup. The ingredients shown are: lemon, pepper, salt, garlic, zucchini, potatoes, turmeric, cashews, onion, spinach, parsley, olive oil, and broth.
  • Yukon gold potatoes: This type of potato will allow for a creamy soup consistency.
  • Spinach: Can be fresh or frozen.
  • Optional garnish: parsley, olive oil, micro greens, hemp seeds, dairy-free cream (coconut cream/yogurt, sour cream)

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Green Goddess Soup?

  1. In a soup pot, saute the onion and garlic on medium heat in olive oil until they start to brown.
  2. Add in the zucchini and saute for another few minutes.
  3. Next, add in the potatoes, cashews, broth, parsley, salt pepper, and turmeric.
  4. Bring to a boil, then turn the heat down to a low boil on medium to high heat and cook for 10 minutes or until potatoes are tender.
  5. Add in the spinach and stir until wilted. Squeeze in the lemon juice.
  6. Blend with an immersion blender.
  7. Serve and garnish.
  1. Step 1: saute the onion and garlic on medium heat in olive oil until they start to brown, then add the zucchini.
  1. Step 2: Next, add in the potatoes, cashews, broth, parsley, salt pepper, and turmeric.
  1. Step 3: Bring to a boil, then a low boil and cook for 10 minutes or until potatoes are tender.
  1. Step 4: Add in the spinach and stir until wilted. Squeeze in the lemon juice.
  1. Step 5: Blend with an immersion blender.
  1. Step 6: Lastly, serve and garnish.

Commonly Asked Questions

How can I blend this Green Goddess soup without an immersion blender?

If you do not have an immersion blender, pour the contents into a blender and blend until creamy. The mixture will be hot so be very cautious when both pouring and blending. My Smeg immersion blender has been super useful for making soups! You could also make my Debloat Detox Vegetable Soup or Healing Greens & Beans Soup instead (no blending required!).

How do I know when the potatoes are done boiling and ready to be blended?

The potatoes should be fork tender and cooked all the way through. This should take about 10 minutes.

What garnishes can I put on top of this Green Goddess Soup before serving it to guests?

Some options for garnishes are: parsley, olive oil, micro greens, hemp seeds, dairy-free cream (coconut cream, plain unsweetened yogurt, or sour cream)

How do I store leftovers of the Green Goddess Soup?

Store in the fridge in glass tupperware containers for up to 4 days, or in the freezer for up to 4 months. To reheat, put back in the pot or microwave. Another meal-prep friendly soup is Sheet Pan Roasted Tomato Soup or Vegan Chickpea Noodle Soup.

A green soup in a white serving bowl with micro greens, sour cream, and hemp seeds.

Extra Helpful Tips

  • Use a blender if you do not have an immersion blender.
  • Make sure the potatoes are all the way cooked.
  • All of the vegetables end up getting blended, so don’t worry about if they are cut perfectly.
  • Optional garnish: parsley, olive oil, micro greens, hemp seeds, dairy-free cream (coconut cream, yogurt, or sour cream)
  • For another greens-filled recipe, try my All Your Greens Pasta! Or, other comforting soups you’ll love are Iron Rich Lentil Soup and Mama’s Minestrone Soup!

More Healthy Soups

If you tried this Green Goddess Soup or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!

Two bowls of green goddess soup topped with micro greens and sour cream. A small bowl of hemp seeds on the side with a little spoon.
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5 from 3 votes

Green Goddess Soup

Getting a full serving of vegetables can be tough, but with this Green Goddess Soup, you can pack in so many vegetables, while also enjoying a delicious meal!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: dinner
Cuisine: American
Diet: Vegan
Servings: 5
Calories: 293kcal
Author: Danielle Brown
Cost: $7

Equipment

Ingredients

  • 2 tablespoon olive oil
  • 1 white onion chopped
  • 3 cloves garlic
  • 1 zucchini chopped
  • 2 cups potatoes quartered Yukon gold
  • 1 cup cashews raw
  • 32 oz vegetable broth
  • 1 cup parsley chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon turmeric
  • 2 cups spinach or kale fresh
  • 1 tablespoon lemon juice

Optional Garnish

  • parsley
  • olive oil
  • micro greens
  • hemp seeds
  • coconut cream
  • plain unsweetened yogurt
  • sour cream

Instructions

  • In a soup pot, saute the onion and garlic on medium heat in olive oil until they start to brown.
  • Add in the zucchini and saute for another few minutes.
  • Next, add in the potatoes, cashews, broth, parsley, salt pepper, and turmeric.
  • Bring to a boil, then turn the heat down to a low boil on medium to high heat and cook for 10 minutes or until potatoes are tender.
  • Add in the spinach and stir until wilted. Squeeze in the lemon juice.
  • Blend with an immersion blender.
  • Serve and garnish.

Notes

  • Use a blender if you do not have an immersion blender.
  • Make sure the potatoes are all the way cooked.
  • All of the vegetables end up getting blended, so don’t worry about if they are cut perfectly.
  • Optional garnish: parsley, olive oil, micro greens, hemp seeds, dairy-free cream (coconut cream/yogurt, sour cream)

Nutrition

Serving: 1g | Calories: 293kcal | Carbohydrates: 30g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 1220mg | Potassium: 810mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2606IU | Vitamin C: 46mg | Calcium: 65mg | Iron: 4mg

Mother’s Day Gift Ideas

by Leave a Comment

There’s no denying that every mother deserves the world on Mother’s Day, and well, every day to be fair. But when it comes to picking out a gift for mom, the task can seem somewhat impossible. How do you get the person who deserves the world and has everything she needs, something meaningful?

If you ask her what she wants, you’ll most likely get, “Your love and company is enough for me, sweetie!” But we know this means we will still have to think of something. If you are like me, you are the sibling that is tasked with coming up and getting the gift, while the other sibling(s) are just as surprised as mom when she is opening it and all of her kid’s names are on the card.

But also note that mom isn’t the only one this gift is perfect for! This gift is also perfect for a spouse, best friend, a new mom, sibling, or really anyone in your life you want to show appreciation for!

I’m here to give you the perfect gift idea that every mom will love and appreciate. A Mother’s Day Salad Lover Kit! Here are the perfect 5 things to go in the gift:

#1 Life Changing Salad Cookbook

My second cookbook, Life Changing Salads, is the ultimate guide to creating satisfying, plant-based salads that everyone will crave.

In this book you will find:

– 75 plant-based salad recipes 
– 25+ insanely good dressings 
– gluten free optional 
– realistic recipes with accessible ingredients 
– great for hosting + to give as a gift 
– tips for how to pick the best produce 
– recipes are amazing for maintaining healthy weight, improving digestion, balancing hormones, boosting fertility and feeling energized 

The categories include:
🥗Go-to Salads: the salads you’ll make on REPEAT.
🍒Fruit Salads: irresistibly refreshing
🍝Pasta Salads: what could be a better combination? 
🥕Chopped Salads: because chopped salads are superior
🍚Grain Salads: hearty grains of goodness in every bite 
🍁Seasonal Salads: a salad for every time of year
🍠Warm Salads: perfectly cozy salads for cold weather
🥒No-Lettuce Salads: never have a soggy salad again
Dressings: dress to impress with perfect pairings for every salad 

Pre-Order my book HERE to have it by Mother’s Day!

#2 The Perfect Salad Bowl

This beautiful wooden bowl will be your mom’s new go-to when making salad for dinner or hosting a party. There’s something about a wooden bowl that feels timeless, while also being nontoxic and free from microplastics. 

Get the wooden bowl HERE

#3 Tongs for Serving

Now that she’ll have a pretty bowl to serve the salad in, she’ll need a nice set of tongs to go along with it. Oftentimes when hosting we think about what we are going to make and the bowl or plate the food will go on, and forget to add a matching serving set. These wooden tongs will tie together the whole meal to look like perfection.

Get the wooden tongs HERE

#4 Non-Toxic Odor Eliminator & Air-Freshener

A must in every mom’s kitchen is Azuna Pods. They’re my favorite non-toxic air-freshener and odor eliminator. I put them all throughout my kitchens and in any spaces that tend to get stinky. These are a busy mom’s best friend! Use my discount code HEALTHYGIRL25 to save money!

#5 Himalayan Pink Salt

A good quality salt is a staple for a kitchen. So many of the recipes in the Life Changing Salads cookbook have salt as an ingredient, so it is sure to be used. It’s not just any salt – it’s a premium, mineral-rich seasoning that elevates the taste of any dish. Plus, the cute packaging makes it a beautiful addition to her kitchen. Get the salt HERE!
Every time mom goes to use the new items from her Salad Lover Kit she will think of you! Plus, now you will get to eat even more delicious meals, because she’ll be so excited to try some new recipes from the book.

Follow this guide to make the perfect Mother’s Day Salad Lover Kit that she is sure to love and use all the time!

xo,

Danielle

One Pan Broccoli Cheddar Orzo

by 7 Comments

Easy and convenient meals that only require one pan have been on repeat for me lately. This One Pan Broccoli Cheddar Orzo is creamy and delicious, and no one would have any clue it is dairy free and vegan. If you’re a broccoli cheddar lover, you need to try Vegan Broccoli Cheddar Soup next. If you love meals that are quick and easy you should also try my One Pan Dumplings, One Pan Gnocchi and my One Pan Taco Casserole. Having a non toxic casserole dish is one of my kitchen necessities.

A bowl filled with orzo, broccoli, and vegan parmesan.
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Notes on Ingredients

  • unsweetened full fat coconut milk: helps give the dish a creamy flavor. Use leftover coconut milk to make One Pan Lemon Gnocchi!
  • seasoning: turmeric, nutritional yeast, garlic powder, dried basil, dried oregano, dried thyme, pepper
  • orzo: if strictly gluten free you could use a gluten free version. If you love orzo, make my Roasted Vegetable Orzo Salad next!

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make One Pan Broccoli Cheddar Orzo?

  1. Add all of the ingredients to the pan except the broccoli and orzo.
  2. Mix together and add the broccoli and orzo
  3. Mix again until well combined making sure the orzo is fully covered by the liquid.
  4. Bake in the oven at 400F for 30-40 minutes until orzo is cooked.
  5. Give it a good mix, and top with vegan parmesan.
  6. Serve and enjoy!
  1. Step 1: First, add the olive oil, coconut milk, and turmeric.
  1. Step 2: Then, add the rest of the ingredients except the orzo and broccoli.
  1. Step 3: Mix it all together.
  1. Step 4: Next, add the broccoli and orzo.
  1. Step 5: Make sure all of the ingredients are well coated and submerged in liquid.
The final step of what the broccoli cheddar orzo dish looks like in the casserole dish after being in the oven.
  1. Step 6: Lastly, bake in the oven at 400F for 30-40 minutes until orzo is cooked. Stir and add parmesan.

Commonly Asked Questions

How do I know when the orzo is done cooking?

The orzo should be tender and soft. Try some at the 30 minute mark to see if it needs to cook longer. For more orzo dishes, try my One Pot Healthy Orzo next!

Where does the cheddar flavor come from if there is no cheese?

Nutritional yeast gives this one pan dish a cheesy flavor along with the parmesan on top and the coconut milk mixed in to make it creamy.

Can I add more vegetables in a one pan dish?

You can, but be mindful that you need to increase the amount of liquid, as well, to make sure it is fully covered before baking. If you love veggie-filled one pan meals, make my One-Pot Mexican Quinoa next!

What should I pair with a one pan dinner to make a full meal?

A salad like my Longevity Salad would pair nicely with this dish and balance the heaviness of the creamy orzo. If you want to make a full meal, don’t forget about dessert! Add these Chickpea Chocolate Chip Cookies to your menu, as well, to end the meal with!

A close up of the One Pan Broccoli Cheddar Orzo.

Extra Helpful Tips

  • Make sure the orzo is completely covered by liquid.
  • Chop the broccoli into small bite sized pieces so it cooks evenly.
  • Use unsweetened full fat coconut milk without added sugar.
  • Top with vegan parmesan once out of the oven.
  • Make One Pot Enchilada or Hidden Veggie Mac & Cheese next!

How to Store

Store in an airtight container for up to 4 days, or put a lid on your casserole dish. To reheat, simply microwave or put back in the oven.

More One Pan/Pot Dinners

If you tried this One Pan Broccoli Cheddar Orzo or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!

Bowl filled with broccoli cheddar orzo
Print Recipe
5 from 5 votes

One Pan Broccoli Cheddar Orzo

Easy and convenient meals that only require one pan have been on repeat lately. This dish is creamy and delicious, and no one would have any clue it is dairy free and vegan.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: dinner
Cuisine: American
Diet: Vegan
Servings: 5
Calories: 468kcal
Author: Danielle Brown
Cost: $6

Equipment

Ingredients

  • ¼ cup olive oil
  • 1 can coconut milk unsweetened full fat
  • 1 teaspoon turmeric
  • ¼ cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • pepper to taste
  • juice of 1 lemon
  • 16 oz water
  • 1 head broccoli chopped
  • 1 ½ cups orzo

Instructions

  • Add all of the ingredients to the pan except the broccoli and orzo.
  • Mix together and add the broccoli and orzo.
  • Mix again until well combined making sure the orzo is fully covered by the liquid.
  • Bake in the oven at 400F for 30-40 minutes until orzo is cooked.
  • Give it a good mix, and top with vegan parmesan.

Notes

  • Make sure the orzo is completely covered by liquid.
  • Chop the broccoli into small bite sized pieces so it cooks evenly.
  • Use unsweetened full fat coconut milk without added sugar.
  • Top with vegan parmesan once out of the oven.

Nutrition

Serving: 1g | Calories: 468kcal | Carbohydrates: 46g | Protein: 12g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 58mg | Potassium: 726mg | Fiber: 6g | Sugar: 3g | Vitamin A: 773IU | Vitamin C: 109mg | Calcium: 99mg | Iron: 5mg

Seedy Bread (vegan & gluten-free!)

by 13 Comments

This Seedy Bread is filled with the healthiest of ingredients to benefit your overall health! It is gluten-free and incredibly delicious and filling. This bread is perfect for morning avocado toast, with a sandwich, or even plain! I like to top it with Homemade Raspberry Chia Jam. Use leftover seeds from this recipe to make no-bake Vegan Protein Bars, Creamy Raspberry Chia Seed Pudding, or Vegan Overnight Chia Oats next! This loaf also pairs well with Vegan Egg Frittata Muffins!

A loaf of seedy bread with three slices cut from it and laying down, on top of a white cutting board.

Why I Love This Recipe

  • Hearty:
  • Nutrient-Dense Bread: This really is one of the healthiest, most nutritious types of bread because it’s filled with flax, chia, pumpkin, sesame, hemp, and other seeds.
  • Accessible & Easy: It can be quite difficult to find good quality gluten-free bread at the grocery store and it’s really daunting to make a yeast-based bread. This no-knead, no-yeast, super simple seedy bread is foolproof.

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Notes on Ingredients

Ingredients needed to make seedy bread laid out on the counter and labeled including: salt, maple syrup, psyllium husk, olive oil, pumpkin seeds, sesame seeds, oats, hemp seeds, chia seeds, flax seeds, and sunflower seeds.
  • Psyllium Husk: Acts as a binder ingredient holding the bread together and adds lots of fiber to the bread. Use leftover psyllium husk to make Homemade Vegan Gluten-Free Bread!
  • Sunflower/Pumpkin/Flax: You can substitute the seeds 1:1. For example, if you don’t have any pumpkin seeds, you can replace the ½ cup of them with an additional ½ cup of sunflower seeds. Use leftover seeds to make my Dark Chocolate Raspberry Cereal Bars!
  • Maple Syrup: Any liquid sweetener works.
  • Olive Oil: Coconut oil, melted and cooled, would work as well.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Seedy Bread?

  1. Mix the dry ingredients together well, then add wet ingredients and mix until combined.
  2. Let it sit and rest for 2 hours.
  3. Preheat the oven to 350 F. Prep a loaf pan with parchment paper.
  4. Pour into loaf pan and press down on the seedy dough until evened out.
  5. Bake for 1 hour.
  6. Let cool for an hour.
  7. Slice and enjoy (store in fridge).
A large glass bowl of pumpkin seeds, sunflower seeds, and flax seeds.
  1. Step 1: First, mix the dry ingredients together in a large bowl.
A glass bowl of sunflower seeds, pumpkin seeds, hemp seeds, psyllium husk powder, and flax seeds with a wooden spoon laying beside the bowl.
  1. Step 2: Then, stir until combined.
All of the dry ingredients for seedy bread mixed together in a large glass bowl with a small white bowl of maple syrup and small bottle of olive oil beside the bowl.
  1. Step 3: Add the wet ingredients to the dry and mix again.
Seedy bread dough mixed in a large glass bowl and ready to be baked.
  1. Step 4: Next, let the “dough” sit and rest for 2 hours.
Seedy bread dough in a loaf pan lined with parchment paper ready to be baked.
  1. Step 5: Line a loaf pan with parchment and add the dough to the loaf pan.
A baked loaf of seedy bread in a loaf pan lined with parchment paper.
  1. Step 6: Lastly, bake in the oven at 350F for 1 hour. Let cool for 1 hour before slicing.

Commonly Asked Questions

How many days can I store Seedy Bread in the fridge to eat as leftovers?

Keep the bread in the fridge in an airtight container for up to a week. When you are ready to eat a piece, cut a slice and toast. This would be delicious dipped into Nourish Pot!

Do I have to use psyllium husk in Seedy Bread?

Yes! Psyllium husk is an important ingredient to bind all of the ingredients together. It’s also super high in fiber (just 1 teaspoon has 4g of fiber).

Can I substitute the maple syrup in Seedy Bread?

Yes, another liquid sweetener like date syrup, agave, or honey if not strictly vegan would work.

What should I top my slice of Seedy Bread with?

I love to do avocado, nut butter and a drizzle of agave or no-sugar-added jam, almond cream cheese, or extra virgin olive oil. Or, you can just eat it plain! Another healthy breakfast you’d love is Antioxidant Berry Muffin Baked Oatmeal.

What kind of pan should I use to bake Seedy Bread?

I recommend using a traditional loaf pan that is either non-stick or lined with unbleached parchment paper.

“I am obsessed with this healthy bread! It’s so hearty, filling, chewy, and delicious!”

– Jordan

Close up of the seedy bread loaf on a piece of parchment paper with pumpkin and sunflower seeds scattered around it.

Extra Helpful Tips

  • Make sure to follow the directions exactly as they are, including the rest time.
  • Let the bread cool fully before slicing it.
  • When eating a piece of bread the next day/s, toast it once or twice before eating. Store leftovers in the fridge for up to one week.
  • Make a batch of Tofu Chickpea Frittata to serve with Seedy Bread for the perfect, nutritious brunch meal.
  • I like to top my slice with almond cream cheese, avocado, no-sugar-added jam, or olive oil.
  • Make Sweet Potato Avocado Toast or Antioxidant Berry Muffin Baked Oatmeal next!

More Healthy Breakfasts

If you tried this Seedy Bread or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Four slices of Seedy Bread on a piece of white parchment paper on a wooden cutting board. One piece is topped with avocado and another piece is topped with avocado and sliced radish. Around the pieces of bread is a half of an avocado, radishes, and a butter knife with avocado smeared on it.
Print Recipe
5 from 3 votes

Seedy Bread

This gluten-free, flour-free bread is filled with the healthiest of ingredients to help with digestion and overall health!
Prep Time10 minutes
Cook Time1 hour
3 hours
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 654kcal
Author: Danielle Brown
Cost: $10

Equipment

Ingredients

  • 1 cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup flax seeds
  • ½ cup chia seeds
  • 1 cup rolled oats
  • 3 tablespoon psyllium husk
  • ¼ cup sesame seeds
  • ¼ cup hemp seeds
  • 1 teaspoon salt
  • 2 tablespoon maple syrup
  • ¼ cup olive oil
  • 1 ½ cups water

Instructions

  • In a large bowl, mix the dry ingredients together well, then add the wet ingredients and mix until combined.
  • Let it sit and rest for 2 hours.
  • Preheat the oven to 350 F. Prep a loaf pan with parchment paper.
  • Pour into loaf pan and press down on the seedy dough until evened out.
  • Bake for 1 hour.
  • Let cool for an hour
  • Slice and enjoy (store in fridge)

Notes

Make sure to follow the directions exactly as they are, including the rest time.
Let the bread cool fully before slicing it.
When eating a piece of bread the next day/s, toast it once or twice before eating.
Make a batch of Tofu Chickpea Frittata to serve with Seedy Bread for the perfect, nutritious brunch meal.
I like to top my slice with almond cream cheese, avocado, no-sugar-added jam, or olive oil.

Nutrition

Serving: 1serving | Calories: 654kcal | Carbohydrates: 53g | Protein: 21g | Fat: 43g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Sodium: 403mg | Potassium: 546mg | Fiber: 20g | Sugar: 5g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 262mg | Iron: 7mg

One Pan Taco Casserole

by 25 Comments

As a busy mom, I am all about the convenience of one pan meals and this One Pan Taco Casserole tastes like a gourmet meal but was ready in under an hour with pantry staples! This dish is great to serve at a party, a weeknight dinner, or as meal-prep. If you are loving one pan meals, try One Pan Broccoli Cheddar Orzo, One Pan Gnocchi, or Bean and Sweet Potato Tacos for more. Top this casserole with Homemade Cashew Sour Cream!

Two white plates each with a serving of one pan taco casserole on them topped with a slice of avocado, pickled onion, jalapeno and cilantro. Beside the plates is a sprig of cilantro and half of an avocado.

Why I Love This Recipe

  • One Pan: There is nothing easier than a one pan meal! Dump all of your ingredients into a casserole dish, stir it up, and bake! It’s as easy as that. Other one pan dishes to check out are One Pan Pesto Mediterranean Gnocchi and One Pan Thai-Inspired Curry Chickpeas.
  • Flavorful: This taco casserole is bursting with flavor from the onion, salsa, taco seasoning, pickled jalapenos, and delicious veggies, similar to Sheet Pan Fajitas.
  • Pantry Staples: If you don’t have time to go to the store, it’s likely you already have everything you need on hand to make this casserole! I love cooking with pantry staples like rice and beans because it’s cost-effective and easy.

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Notes on Ingredients

Ingredients needed to make one pan taco casserole laid out on the counter and labeled including: cilantro, jalapeno, avocado, red onion, taco seasoning, sour cream, corn, black beans, rice, bell pepper, and salsa.
  • Taco seasoning: I like to use the Siete taco seasoning brand one, but any brand works. Look for one with no added sugar.
  • Salsa: Any kind works but try to find one without any artificial additives or seed oils.
  • Black Beans: Canned works just be sure to drain and rinse them well.
  • Corn: I like to use fresh corn and cut it off the cob.
  • Vegan Sour Cream: I make homemade cashew sour cream, but if you are in a rush you can always purchase a vegan sour cream.
  • Pickled Onions: I add sliced onions with some vinegar, salt, and coconut sugar to a mason jar ahead of time for a quick, at-home pickle!

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make One Pan Taco Casserole?

  1. Preheat the oven.
  2. In a 9×13 casserole dish, add the taco seasoning, water, and salsa then whisk.
  3. Then, add the rice, beans, corn, and pepper. Mix together until combined.
  4. Bake uncovered for 30-40 minutes until the liquid is absorbed and rice is cooked!
  5. Top with any of your favorite taco toppings from sour cream, to avocado!
  6. Serve and enjoy!
A white casserole dish filled with salsa. Above it is a small white bowl of taco seasoning.
  1. Step 1: First, preheat the oven.
A white casserole dish of salsa, water, and taco seasoning mix ready to be mixed. To the left of the dish is a whisk.
  1. Step 2: Then, add salsa, water, and taco seasoning to the casserole dish and whisk.
A white casserole dish filled with salsa, water, taco seasoning, corn, bell pepper, black beans, and rice, ready to be mixed and cooked. To the left is a wooden spoon.
  1. Step 3: Add the rice, beans, corn, pepper to the dish.
A white casserole dish filled with all ingredients to make taco casserole stirred and ready to be baked. To the left is a wooden spoon.
  1. Step 4: Next, stir to combine everything well.
One pan taco casserole baked in a white casserole dish. Around the dish is a wooden spoon and a small wooden bowl of cilantro.
  1. Step 5: Bake for 30-40 minutes until liquid is absorbed and rice is soft.
A white casserole dish filled with one pan taco casserole garnished with sour cream, pickled onions, cilantro, avocado slices, and jalapeno. Above the dish is a small white bowl of pickled onions and another small wooden bowl of cilantro.
  1. Step 6: Lastly, top with your favorite taco toppings, serve, and enjoy!

Commonly Asked Questions

How many days can I store One Pan Taco Casserole in the fridge to eat as leftovers?

Store the casserole in the fridge in an airtight container for up to 3 days. Only add toppings to the portions you are eating when you make it. Reheat it in the microwave or on the stove for a couple of minutes before you add toppings and enjoy.

How do I make my own vegan sour cream?

Use my homemade vegan sour cream recipe to make your own! It is super simple and incredibly delicious.

Do I have to use store-bought taco seasoning packets to make One Pan Taco Casserole?

No, you don’t have to! You can mix together chili powder, cumin, garlic powder, onion powder, paprika, dried oregano, and salt to make your own taco seasoning mixture.

How will I know One Pan Taco Casserole is done baking?

All of the liquid should be absorbed, and the rice should be soft and not crunchy.

Do you have any similar one pot or one pan recipes?

Yes, make my One Pot Healthy Orzo or my viral One Pan Spicy Dumplings next. My One Pan Lemon Gnocchi is always a hit too!

What kind of casserole dish should I use to make One Pan Taco Casserole?

I recommend using a non-toxic, glass or ceramic, oven-safe standard 9×13 casserole dish.

“This was a massive hit with my family! The kids all came back for seconds!”

– Julia

Close up of the one pan taco casserole garnished with sour cream, pickled onions, jalapeno, avocado slices, and cilantro.

Extra Helpful Tips

  • Rinse the rice before adding to the pan. Use leftover rice and make Easy Vegan Fried Rice next!
  • Rinse and drain the beans well to help prevent bloat and gas.
  • Use a corn skewer to give you something to hold on to to help cut the corn off the cob.
  • Use any toppings preferred on the casserole.
  • Make the pickled onions ahead of time so they have time to pickle.
  • If you are making the homemade vegan sour cream, make extra to use throughout the week for other meals. It’s amazing mixed into soups and sauces to make them extra creamy!
  • Make my One-Pot Mexican Quinoa next! Or, if you love this dish but are trying to eat more veggies, make my One Pan Creamy Vegan Mexican Cauliflower Rice!
  • Store leftover casserole in the fridge in an airtight container for up to 3 days.

More One Pan/Pot Dinners

If you tried this One Pan Taco Casserole or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

One Pan Taco Casserole in a white dish surrounded by small white bowls of green onion, jalapenos, and piclled onions and a blue and white striped towel.
Print Recipe
5 from 7 votes

One Pan Taco Casserole

This one pan dish is the most convenient, easy weeknight dinner that tastes like a gourmet meal but is made with super simple, affordable ingredients!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: dinner
Cuisine: Mexican
Diet: Gluten Free, Vegan
Servings: 5
Calories: 245kcal
Author: Danielle Brown
Cost: $8

Equipment

Ingredients

  • 1 packet taco seasoning I use Siete (use half a packet for less spice/flavoring)
  • 2 cups water
  • 1 15 oz jar of salsa
  • 1 cup white rice
  • 1 can black beans drained and rinsed
  • 1 cup fresh corn
  • 1 red bell pepper diced

Toppings

  • jalapeño jarred
  • vegan sour cream
  • cilantro
  • onions pickled
  • avocado

Instructions

  • Preheat the oven to 400 F.
  • In a casserole dish, add the taco seasoning, water and salsa and whisk.
  • Then, add the rice, beans, corn and pepper. Mix together until combined.
  • Bake uncovered for 30-40 minutes until the liquid is absorbed and the rice is cooked!
  • Top with any of your favorite taco toppings from sour cream, to avocado!
  • Serve and enjoy!

Notes

  • Rinse the rice before adding to the pan.
  • Rinse and drain the beans well to help prevent bloat and gas.
  • Use a corn skewer to give you something to hold on to to help cut the corn off the cob.
  • Use any toppings preferred!
  • Make the pickled onions ahead of time so they have time to pickle.

Nutrition

Serving: 1g | Calories: 245kcal | Carbohydrates: 52g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Sodium: 577mg | Potassium: 349mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1459IU | Vitamin C: 36mg | Calcium: 29mg | Iron: 2mg

One Pan Dumplings (15 minute dinner!)

by 16 Comments

My Viral One Pan Dumplings are restaurant quality but made in the comfort of your own home! This is the dinner I make when I’m craving takeout, but don’t want to spend more than 15 minutes in the kitchen. Use your favorite type of dumpling in this amazing, healthy dinner! If you are loving easy meals, you will also love General Tso’s Tempeh, One Pan Gnocchi, One-Pot Mexican Quinoa, Air-Fryer Wontons, and One Pan Broccoli Cheddar Orzo. For more one pot recipes, I’ve rounded up a bunch here: 20+ One Pan and One Pot Recipes!

A casserole dish of dumplings topped with green onion and chili oil. Beside the dish is a bowl of green onion, a bowl of sesame seeds, and a pile of bok choy.

Why I Love This Recipe

  • Viral Recipe: One Pan Dumplings are my most viral recipe and have amassed over 5 million views, for good reason! The HealthyGirl Kitchen community LOVES this recipe!
  • Quick Dinner: When you need something super quick and easy to make, look no further than One Pan Dumplings. These come together in 15-minutes!
  • Restaurant Quality: Skip the takeout and make dumplings at home instead. Cheaper, yummier, and healthier!

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Notes on Ingredients

Ingredients laid out on a countertop and labeled including: scallions, soy sauce, chili oil, garlic, ginger powder, vinegar, sesame seeds, dumplings, bok choy, red curry paste, oil, coconut milk, and cilantro.
  • Soy Sauce: If soy-free or gluten-free, use coconut aminos.
  • Ginger: Fresh ginger will give the most flavor but powdered is fine.
  • Red Curry Paste: Use one that is less or more spicy depending on your preference.
  • Dumplings: I use Nasoya, but any vegan dumpling works! Frozen is fine too, but you may have to add a couple of minutes to the baking time.
  • Chili Oil: You can adjust the amount of chili oil you use according to your preferences for how spicy you want it to be. I love to drizzle extra chili oil on top at the end.
  • Bok Choy: Feel free to substitute with another green like spinach or kale if you can’t find bok choy. Even frozen spinach would work!

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make One Pan Dumplings?

  1. Preheat the oven to 375F.
  2. Start by mixing all of the sauce ingredients in a 9×9 baking dish.
  3. Chop the bok choy and add to the baking dish along with the dumplings.
  4. Bake covered for 15 minutes.
  5. Garnish and enjoy!
A casserole dish with oil, red curry paste, ginger powder, and garlic in the center. Beside the dish is a bowl of soy sauce and a bowl of coconut cream.
  1. Step 1: First, preheat the oven to 375F and add all of the sauce ingredients to a 9×9 baking dish.
A casserole dish filled with a red broth, a metal whisk, and a bowl of bok choy.
  1. Step 2: Then, whisk the sauce ingredients well.
A casserole dish filled with red broth and bok choy and a bowl of dumplings.
  1. Step 3: Add the chopped bok choy to the dish.
A casserole dish filled with red broth, bok choy, and dumplings. Beside the dish is a small bowl of dumplings.
  1. Step 4: Next, line the dish with dumplings.
A casserole dish filled with dumpling bake and two bowls of green onion and sesame seeds.
  1. Step 5: Bake for 15 minutes, or until bubbling and cooked through.
Two bowls of dumpling bake topped with green onion, chili oil, and sesame seeds. Beside the bowls is a black metal spoon and a bowl of green onion.
  1. Step 6: Lastly, garnish and enjoy!

Commonly Asked Questions

How many days can I store One Pan Dumplings as leftovers?

Store in the fridge for up to 3 days. To reheat, microwave until hot and add more garnishes.

What else can I make to serve with One Pan Dumplings for a full meal?

I love to pair my Thai Chopped Salad with these dumplings for lunch or dinner! You can also add a protein like General Tso’s Tempeh.

What type of dumplings should I use to make One Pan Dumplings?

You can use any kind you prefer! I typically use Nasoya vegan dumplings, but any kind will work! Frozen dumplings will work too but you may need to add a few minutes to the cooking time.

How spicy are One Pan Dumplings?

The level of spice is completely up to you. If you like more of a spice you can add more chili oil and use a spicier red curry paste. If spicy isn’t for you, then get a mild red curry paste and leave off the chili oil on top. Try my Golden Girl Curry next!

How will I know dumplings are done cooking?

If you’re using vegan dumplings, the internal temperature of them doesn’t matter as much as opposed to meat dumplings. You can do the toothpick test by sticking a toothpick in and it should come out clean.

“Amazing and full of flavor. My husband begged me to not lose the recipe! Thank you for this delicious dinner dish.”

– Claudia

A casserole dish of dumpling bake and a black metal spoon holding a dumpling topped with chili oil, green onion, and sesame seeds.

Extra Helpful Tips

  • Get more one pan and one pot recipes here: 20+ Healthy One Pan/One Pot Recipe Roundup!
  • You’ll need to use canned coconut cream, not milk. It will be much thicker and creamier! I’ve tried coconut milk and it’s just not quite the same. If you can’t find coconut cream, just scoop off and use the fat from the top of the can of full-fat coconut milk.
  • I highly recommend using fresh garlic and ginger to add more flavor to the dish.
  • Use any of the garnishes listed–whichever you prefer!
  • Substitute the bok choy for any leafy green like spinach or kale. Frozen works too!
  • Check out my One Pot Healthy Orzo next!

More One Pan Meals

If you tried these One Pan Dumplings or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Two bowls of dumplings topped with green onion and chili oil. Beside the bowls is a black metal spoon and two small bowls of green onions.
Print Recipe
5 from 10 votes

One Pan Dumplings (15-minute dinner!)

My viral dumpling bake has 5+ million views (for good reason!)… it will be your newest, go-to, easy dinner.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner
Cuisine: asian
Servings: 4
Calories: 378kcal
Author: Danielle Brown
Cost: $5

Equipment

Ingredients

Sauce

  • 2 cloves garlic minced
  • 3 tablespoon soy sauce
  • 1 teaspoon ginger
  • 2 tablespoon red curry paste
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 cup water
  • ¼ cup coconut cream

Main Ingredients

  • 16 oz dumplings packaged – your favorite kind!
  • 2 cups bok choy chopped

Garnish

  • scallions
  • cilantro
  • chili oil I use momofuku chili crunch
  • sesame seeds

Instructions

  • Preheat the oven to 375F.
  • Start by mixing all of the sauce ingredients in a 9×9 baking dish.
  • Chop the bok choy and add to the baking dish along with the dumplings.
  • Bake covered for 15 minutes.
  • Garnish and enjoy!

Notes

  • Used canned coconut cream as it will be thicker than coconut milk.
  • Using fresh garlic and ginger will add more flavor to the dish.
  • Use any of the garnishes listed and adjust to your preferences.
  • Substitute the bok choy for any leafy green like spinach or kale.

Nutrition

Serving: 1g | Calories: 378kcal | Carbohydrates: 49g | Protein: 10g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 1307mg | Potassium: 174mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2745IU | Vitamin C: 29mg | Calcium: 97mg | Iron: 3mg

Longevity Kale Salad with Quinoa & Chickpeas (vegan & gluten-free!)

by 4 Comments

Eating well balanced, nutrient-dense meals is crucial to live a long and healthy life. I created the Longevity Kale Salad with Quinoa & Chickpeas so you can feel good about the food you eat. This hearty salad combines kale, quinoa, chickpeas, blueberries, avocado, walnuts, pumpkin seeds and roasted sweet potato with a simple lemon-Dijon dressing to pack a nutrient-punch. It’s also meal prep friendly!

If you need something to pair with this salad for a more complete meal, this Mediterranean Gnocchi or Vegan Pesto Pasta would be perfect. Or top it with Crispy Chickpea Nuggets! For another delicious, nourishing salad, try Mango Mama Salad, Greek Caesar Pasta Salad, or Winter Wild Rice Salad! Get my 10+ BEST Healthy Pasta Salad Recipes here!

A wooden salad bowl with blueberries, avocado, chickpeas, quinoa, pumpkin seeds, carrots, walnuts, and kale. Above the bowl is a white hand pouring salad dressing from a glass jar onto the salad. In the back is two wooden serving spoons.

Why I Love This Recipe

  • Flavorful Salad: Salads don’t need to be boring… and my Longevity Kale Salad with Quinoa & Chickpeas is one of my favorites for a flavorful, satisfying salad, similar to Green Girl Crunch Salad!
  • Hearty and Filling: You don’t need to be hungry after eating a salad. This one is packed with filling ingredients like quinoa and chickpeas to keep you full.
  • Longevity-Focused: This salad is focused on longevity-promoting foods like quinoa, blueberries, sweet potato, avocado, and EVOO. You will feel amazing after eating this!

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Notes on Ingredients

Ingredients to make longevity salad laid out on a marble counter and labeled including: cucumber, kale, avocado, blueberries, sweet potato, quinoa, chickpeas, garlic, walnuts, carrot, pumpkin seeds, pepper, salt, lemon, dijon, hemp seeds, and oil.
  • Kale: This hearty green serves as the base of this salad. If you prefer a different green like arugula or spinach, feel free to substitute but kale will work best if you’re planning on eating this salad as leftovers. Kale lover? Make Nourish Pot next!
  • Quinoa: While quinoa is a great source of plant-based protein and nutrients, you can substitute a different grain like brown rice or farro. Try One Pan Pesto Quinoa Bake next!
  • Walnuts & Pumpkin Seeds: Walnuts and pumpkin seeds provide a healthy fat in this salad and add a delicious crunch. Feel free to substitute any nuts and seeds you prefer like sunflower seeds or slivered almonds.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Longevity Kale Salad with Quinoa & Chickpeas?

  1. Start by preheating the oven to 400F.
  2. Next, chop the sweet potato into cubes and bake.
  3. Make the quinoa.
  4. Chop the kale, drain and rinse the chickpeas, shred the carrots, dice the cucumber, and cut the avocado.
  5. In a large bowl, add all of the ingredients.
  6. Whisk together all of the dressing ingredients.
  7. Pour the dressing on the salad, mix, and enjoy!
A wooden bowl in the center filled with quinoa, chickpeas, carrot, cucumber, blueberries, and walnuts in it. Above it is three small bowls filled with sweet potato, pumpkin seeds, and hemp seeds.
  1. Step 1: First, roast the sweet potato and cook the quinoa. Chop and prep all of the remaining vegetables and add all ingredients to a large bowl.
A glass bowl filled with olive oil, 1 lemon, and a wooden bowl filled with salt and a mini wooden spoon.
  1. Step 2: Then, in a small bowl, whisk together the dressing ingredients.
A wooden salad bowl filled with longevity salad. To the left of the bowl is two wooden spoons and to the right is a glass jar filled with salad dressing.
  1. Step 3: Pour the dressing overtop the salad.
A wooden salad bowl with two wooden spoons filled with longevity salad.
  1. Step 4: Finally, toss the salad together and serve.

Commonly Asked Questions

How long can I store kale salad as leftovers?

Store this salad in the fridge in an airtight container for up to 3 days.

Can I make Longevity Kale Salad with Quinoa & Chickpeas for meal-prep?

Longevity Salad makes for the perfect meal-prep salad because it won’t get soggy in the fridge. Kale is a hearty green that actually gets better as leftovers because it soaks in more of the dressing. If meal prepping, keep the avocado out of the salad until you’re ready to eat it. Another meal-prep friendly salad is Classic Vegan Chickpea Salad and Cucumber Feta Chickpea Salad!

Can I use a different grain besides quinoa in Longevity Kale Salad with Quinoa & Chickpeas?

Yes! You could use rice, farro, orzo, or even my Turmeric Coconut Basmati Rice. If you’re looking for other grain salads, try my Adzuki Farro Salad, Quinoa Broccoli Salad, or Vegan Mediterranean Couscous Salad.

Could I add other vegetables or a protein to Longevity Kale Salad with Quinoa & Chickpeas?

This is one of the many reasons I love salad – it’s totally customizable! Add whatever other veggies or toppings you enjoy and a source of protein (tempeh would be delicious) for a hearty meal.

What foods are beneficial for longevity?

If you want to promote longevity and live a healthier, longer life, eating a whole foods, plant-forward diet is key. Foods in this salad like kale, blueberries, extra virgin olive oil, walnuts, pumpkin seeds, chickpeas, quinoa, avocado, and sweet potato are packed with inflammation-fighting antioxidants, vitamins, fiber, and omegas. Meals like this will leave you feeling energized.

How can I easily boost the protein in my salad?

Bump up the protein content in this salad easily by adding your favorite protein source (I love crispy tofu bites in this salad) or by adding other protein sources like additional nuts and seeds, lentils, white beans, nutritional yeast, or making a salad dressing from dairy-free greek yogurt.

“This was quick and easy to put together, perfect for meal prep and busy weeknights. It’s hearty, satisfying, and packed with a great mix of textures and flavors in every bite. I’ll definitely be making this again!”

– Joanna

A close up of the longevity salad.

Extra Helpful Tips

  • Drain and thoroughly rinse the chickpeas to help with any gas and bloating.
  • Buy pre-shredded carrots and chopped/washed kale if you are in a time crunch.
  • Meal prep the quinoa and use for dinners and lunches throughout the week. Store leftover salad in an airtight container for up to 3 days in the refrigerator.
  • Finely chop the kale, cucumber, and avocado for more bite-sized bites.
  • Make my Easy Mediterranean Orzo Salad next!
  • Pair this salad with my Lasagna Soup for a hearty and comforting meal!

More Salads

If you tried this Longevity Kale Salad with Quinoa & Chickpeas or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A wood bowl filled with Longevity Salad with two smaller white plates beside it with a serving of salad on each. There is a set of wooden spoons in the large salad bowl.
Print Recipe
5 from 4 votes

Longevity Kale Salad with Quinoa & Chickpeas

Packed with superfoods and nutrient dense ingredients, this easy health-focused salad improves your overall wellness and longevity.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Lunch
Cuisine: American
Diet: Vegan
Servings: 5
Calories: 505kcal
Author: Danielle Brown
Cost: $13

Equipment

Ingredients

  • 3 cups kale
  • 1 15 oz chickpeas can
  • 1 sweet potato roasted
  • 1 cup quinoa cooked
  • ½ cup carrots shredded
  • 1 cucumber diced
  • 1 avocado
  • ¼ cup blueberries
  • 3 tablespoon hemp seeds
  • 3 tablespoon pumpkin seeds
  • 3 tablespoon walnuts

dressing

  • ⅓ cup extra virgin olive oil
  • 3 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • salt, pepper, and garlic to taste
  • balsamic vinegar optional for extra flavor

Instructions

  • Start by preheating the oven to 400F.
  • Next, chop the sweet potato into cubes and put on a parchment lined baking sheet and coat with olive oil, salt and pepper. Bake in the oven for 25 minutes.
  • Make the quinoa according to the package.
  • Chop the kale, drain and rinse the chickpeas, shred the carrots, dice the cucumber, and cut the avocado.
  • In a large bowl, add all of the ingredients.
  • In a mason jar or small bowl whisk together all of the dressing ingredients.
  • Pour the dressing on the salad, mix, and enjoy!

Notes

  • Drain and thoroughly rinse the chickpeas to help with any gas and bloating.
  • Meal prep the quinoa and use for dinners and lunches throughout the week.
  • Finely chop the kale, cucumber, and avocado for more bite-sized bites.
  • Buy pre-shredded carrots and chopped/washed kale if you are in a time crunch.

Nutrition

Serving: 1g | Calories: 505kcal | Carbohydrates: 41g | Protein: 13g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 17g | Trans Fat: 0.004g | Sodium: 58mg | Potassium: 797mg | Fiber: 9g | Sugar: 5g | Vitamin A: 9970IU | Vitamin C: 24mg | Calcium: 102mg | Iron: 5mg