Are you tired of sacrificing flavor for a healthy diet? Look no further! In this article, we’re excited to share 20 wholesome clean food recipes that are not only deliciously simple but also packed with nutrients. From sweet potatoes to avocado and beyond, these recipes showcase the best of plant-based eating.
We’re talking hearty bowls, flavorful curries, and satisfying salads – all made possible by a few key ingredients and some clever cooking tricks. Whether you’re a long-time vegan or just looking to incorporate more greens into your daily routine, these recipes are sure to inspire.
So grab your apron, preheat that oven, and get ready to dig in!
Quinoa and Black Bean Stuffed Sweet Potatoes
Nourish your body with this delightful and nutritious recipe, combining the earthy sweetness of sweet potatoes with the protein-packed punch of quinoa and black beans.
Ingredients:
– 4 large sweet potatoes
– 1 cup cooked quinoa
– 1 cup cooked black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 lime, juiced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes or until tender.
3. While sweet potatoes are baking, mix quinoa, black beans, cilantro, olive oil, and lime juice in a bowl.
4. Once sweet potatoes are done, let them cool slightly. Slice them in half lengthwise and scoop out some of the flesh to make room for the filling.
5. Stuff each sweet potato with the quinoa-black bean mixture, dividing it evenly among the four potatoes.
6. Season with salt and pepper to taste.
7. Serve warm and enjoy!
Cooking Time: 1 hour 15 minutes
Lentil and Spinach Coconut Curry
This hearty and aromatic curry is a perfect blend of Indian flavors, with the comforting warmth of lentils and spinach wrapped in a rich coconut sauce. A great option for a quick and nutritious meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 medium red bell pepper, diced
– 1 can (14 oz) coconut milk
– 1/4 cup plain Greek yogurt
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh spinach leaves, chopped (optional)
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
2. Heat oil in a pan over medium-high heat. Add onion, garlic, and bell pepper; cook until the vegetables are soft, about 5 minutes.
3. Stir in curry powder, cumin, salt, and pepper. Cook for 1 minute.
4. Add coconut milk and yogurt; stir to combine.
5. Combine cooked lentils and spice mixture. Simmer for an additional 5-7 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped spinach leaves if desired.
Cooking Time: 35-40 minutes
Roasted Chickpea and Avocado Salad
Roasted Chickpea and Avocado Salad Recipe
Transform a humble chickpea into a flavorful star by roasting it to perfection, then combining it with creamy avocado and fresh greens for a healthy and satisfying salad.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 ripe avocados
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Optional: chopped red onion, crumbled feta cheese, or sliced almonds for added flavor and texture
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse chickpeas and remove any excess liquid. Toss with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, shaking occasionally, until crispy.
3. Cut avocado in half, remove pit, and dice into small pieces.
4. In a large bowl, combine roasted chickpeas, mixed greens, and diced avocado.
5. Drizzle with lemon juice and season to taste.
6. Garnish with optional toppings, if desired.
Cooking Time: 40 minutes (roasting time only)
Enjoy your delicious Roasted Chickpea and Avocado Salad!
Zucchini Noodles with Creamy Cashew Pesto
Transforming zucchinis into noodles and pairing them with a rich cashew pesto creates a refreshing summer dish. This recipe is perfect for a light and satisfying meal.
Ingredients:
– 2 medium zucchinis
– 1 cup raw cashews
– 1/4 cup fresh basil leaves
– 2 cloves garlic, peeled
– 2 tablespoons freshly squeezed lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Preheat a spiralizer or a vegetable peeler to create zucchini noodles.
2. In a blender or food processor, combine cashews, basil, garlic, lemon juice, salt, and pepper. Blend until smooth.
3. Add olive oil and blend until creamy.
4. Cook zucchini noodles in boiling water for 2-3 minutes, or sauté them with a little olive oil if you prefer.
5. Toss cooked zucchini noodles with the cashew pesto sauce.
Cooking Time: 15-20 minutes
Spicy Mango and Black Bean Tacos
Elevate your taco game with this bold and flavorful recipe, combining the sweetness of mango with the spiciness of chipotle peppers. Perfect for a quick weeknight dinner or a fun gathering with friends!
Ingredients:
– 1 can black beans, drained and rinsed
– 1 ripe mango, diced
– 1/2 cup chopped red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Chipotle peppers in adobo sauce (for serving)
– Optional toppings: avocado, sour cream, cilantro, queso fresco
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add black beans, mango, red onion, jalapeño, cumin, smoked paprika, salt, and pepper to the skillet.
3. Cook for 5-7 minutes, stirring occasionally, until the flavors meld together and the mixture is slightly caramelized.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with the black bean-mango mixture, chipotle peppers, and desired toppings.
Cooking Time: 15-20 minutes
Turmeric Roasted Cauliflower with Tahini Drizzle
Turmeric Roasted Cauliflower with Tahini Drizzle: A vibrant and flavorful vegetarian side dish that combines the earthy sweetness of cauliflower with the warmth of turmeric and the creaminess of tahini. Perfect for a healthy and satisfying meal.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 teaspoon ground turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced (optional)
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon water
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower with olive oil, turmeric, salt, and pepper until evenly coated.
3. Spread cauliflower on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and lightly caramelized.
4. While cauliflower is roasting, whisk together tahini, lemon juice, and water in a small bowl.
5. Once cauliflower is done, drizzle with tahini sauce and garnish with fresh herbs if desired.
Cooking Time: 20-25 minutes
Sweet Potato and Kale Buddha Bowl
Nourish your body with this vibrant bowl filled with roasted sweet potatoes and kale, topped with a tangy tahini dressing.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 2 cups curly kale, stems removed and chopped
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled goat cheese or chopped nuts for topping
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, heat the lemon juice and tahini over medium heat, whisking constantly, until smooth and creamy.
4. Add chopped kale to the skillet and cook until wilted, about 5 minutes.
5. Assemble bowls by placing roasted sweet potatoes at the bottom, followed by the kale mixture. Top with optional goat cheese or nuts, if using.
Cooking Time: 30-40 minutes
Chickpea and Spinach Coconut Soup
Chickpea and Spinach Coconut Soup Recipe
This creamy and nutritious soup is a perfect blend of flavors, textures, and nutrients. It’s a great way to warm up on a chilly day or as a comforting meal for any time of the year.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 cups fresh spinach leaves
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 medium red bell pepper, diced
– 1 can coconut milk
– 4 cups vegetable broth
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little bit of oil until tender.
2. Add the chickpeas, spinach, coconut milk, vegetable broth, cumin, salt, and pepper. Stir well to combine.
3. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together and the soup has thickened slightly.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Vegan Lentil and Mushroom Burgers
A flavorful and nutritious plant-based twist on traditional burgers, packed with the goodness of lentils and mushrooms.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup cooked mushrooms (such as cremini or shiitake), finely chopped
– 1/4 cup rolled oats
– 1 tablespoon breadcrumbs
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mash the lentils using a fork or potato masher.
3. Add chopped mushrooms, oats, breadcrumbs, tomato paste, smoked paprika, salt, and pepper to the mashed lentils. Mix well.
4. Divide the mixture into 4-6 portions, depending on desired burger size.
5. Shape each portion into a patty.
6. Place patties on a baking sheet lined with parchment paper. Drizzle with olive oil.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Rainbow Veggie Stir-Fry with Peanut Sauce
A vibrant and flavorful stir-fry that combines colorful vegetables with a creamy peanut sauce, perfect for a quick and healthy meal or as a side dish for your favorite protein.
Ingredients:
– 1 tablespoon vegetable oil
– 1 cup mixed bell peppers (any color)
– 1 cup broccoli florets
– 1 cup carrots, peeled and sliced
– 2 cloves garlic, minced
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add bell peppers, broccoli, and carrots; cook until tender-crisp, about 5 minutes.
3. Add garlic; cook for 1 minute.
4. In a small bowl, whisk together peanut butter, soy sauce, honey, and red pepper flakes (if using).
5. Pour the peanut sauce over the vegetables; stir to combine.
6. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with green onions (if desired) and serve hot.
Cooking Time: 15-20 minutes
Baked Falafel with Lemon Garlic Sauce
This recipe combines the crispy exterior and fluffy interior of baked falafel with a tangy and aromatic lemon garlic sauce. Perfect as an appetizer or main course, this dish is sure to please even the most discerning palates.
Ingredients:
For the falafel:
– 1 cup chickpeas
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon cumin
– Salt and pepper to taste
– Olive oil for brushing
For the sauce:
– 1/2 cup freshly squeezed lemon juice
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chickpeas, breadcrumbs, garlic, lemon juice, cumin, salt, and pepper.
3. Form into patties or balls and place on a baking sheet lined with parchment paper.
4. Brush with olive oil and bake for 20-25 minutes, or until crispy and golden brown.
5. For the sauce, combine lemon juice, garlic, olive oil, and parsley in a bowl. Season to taste.
6. Serve baked falafel warm with lemon garlic sauce on the side.
Cooking Time: 20-25 minutes for falafel, 5 minutes for sauce preparation.
Roasted Beet and Carrot Salad with Citrus Dressing
This vibrant salad is a perfect blend of sweet and tangy flavors, featuring roasted beets and carrots paired with a zesty citrus dressing. A simple yet impressive side dish or light lunch option.
Ingredients:
– 2 large beets
– 4 large carrots
– 1/2 cup olive oil
– 2 tablespoons orange juice
– 2 tablespoons lemon juice
– 1 tablespoon honey
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets and carrots in foil and roast for 45-50 minutes or until tender.
3. Let cool, then peel the beets and slice into wedges.
4. In a blender, combine olive oil, orange juice, lemon juice, and honey. Blend until smooth.
5. Toss roasted beets and carrots with citrus dressing, seasoning with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Spaghetti Squash with Garlicky Kale and White Beans
This fall-inspired twist on classic spaghetti replaces noodles with roasted squash, adding a nutritious and flavorful spin to the dish.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cloves garlic, minced
– 2 cups kale leaves, stems removed and discarded
– 1 can white beans (such as cannellini or navy), drained and rinsed
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 1-2 minutes.
5. Add kale to the skillet, stirring frequently, until wilted (about 5 minutes).
6. Stir in white beans and season with salt and pepper.
7. Serve roasted squash “spaghetti” topped with garlicky kale and white bean mixture. Garnish with Parmesan cheese, if desired.
Cooking Time: 50-60 minutes
Coconut Milk Chia Pudding with Fresh Berries
This light and creamy pudding is a perfect breakfast or snack option, packed with nutritious chia seeds and the sweetness of fresh berries. With just a few ingredients and minimal prep time, you can enjoy this delicious and healthy treat.
Ingredients:
– 1/2 cup chia seeds
– 1 cup coconut milk (full-fat canned or carton)
– 2 tablespoons honey
– Pinch of salt
– Fresh berries (such as strawberries, blueberries, or raspberries) for topping
Instructions:
1. In a small bowl, mix together chia seeds and salt.
2. In a separate bowl, whisk together coconut milk, honey, and vanilla extract until well combined.
3. Add the chia seed mixture to the coconut milk mixture and stir until well coated.
4. Refrigerate for at least 2 hours or overnight to allow the pudding to set.
5. Top with fresh berries and serve chilled.
Cooking Time: 2 hours (or overnight)
Avocado and Edamame Sushi Rolls
Combine the creamy richness of avocado with the sweet crunch of edamame in these unique sushi rolls, perfect for a healthy and flavorful snack or meal.
Ingredients:
– 1 cup cooked edamame
– 2 ripe avocados, mashed
– 1/2 cup short-grain Japanese rice (sushi rice)
– 1/4 cup water
– 1 sheet of nori seaweed
– Sesame seeds and soy sauce for garnish (optional)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the cooked edamame into small pieces.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place a few pieces of edamame and some mashed avocado in the middle of the rice.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and serve with sesame seeds and soy sauce if desired.
Cooking Time: 15 minutes (including preparation time)
Quinoa-Stuffed Bell Peppers with Tomato Sauce
This recipe combines the nutty flavor of quinoa with the sweetness of bell peppers and the tanginess of tomato sauce. A perfect vegetarian dish for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup chopped fresh parsley
– 1/2 cup grated cheddar cheese (optional)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix cooked quinoa, parsley, cheese (if using), olive oil, garlic, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Place stuffed bell peppers in a baking dish and cover with aluminum foil.
6. Bake for 25 minutes, then remove foil and continue baking for an additional 10-15 minutes or until bell peppers are tender.
7. Serve with tomato sauce (heat canned tomatoes with some olive oil and garlic) spooned over the top.
Cooking Time: 35-40 minutes
Roasted Brussels Sprouts with Balsamic Glaze
Roasted Brussels Sprouts with Balsamic Glaze Recipe
Elevate the humble Brussels sprout to new heights with this sweet and savory recipe.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey
– Salt and pepper, to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until they are evenly coated.
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
5. While the sprouts roast, whisk together balsamic vinegar and honey in a small bowl.
6. After the sprouts have roasted for 15 minutes, brush them with the balsamic glaze.
7. Return to oven and continue roasting for an additional 5-10 minutes or until the glaze is sticky and caramelized.
8. Sprinkle with parsley and serve hot.
Cooking Time: 25-30 minutes
Lentil and Sweet Potato Shepherd’s Pie
This comforting shepherd’s pie is perfect for a chilly evening or a special occasion. With the addition of lentils and sweet potatoes, this dish packs a nutritious punch without sacrificing flavor.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium sweet potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup mashed potatoes (or instant mashed potato mix)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté onion and garlic in olive oil until softened.
3. Add lentils, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Meanwhile, bake sweet potatoes in the oven for 45-50 minutes or until tender.
5. Assemble pie by spreading cooked lentil mixture in the bottom of a baking dish, topping with mashed potatoes, and finishing with roasted sweet potato wedges.
Cooking Time: Approximately 1 hour
Chickpea and Spinach Stuffed Portobello Mushrooms
Elevate your dinner game with this flavorful and nutritious vegetarian recipe, featuring roasted portobello mushrooms filled with a savory chickpea and spinach mixture.
Ingredients:
– 4 large portobello mushrooms
– 1 (15 oz) can chickpeas, drained and rinsed
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese for extra flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms by wiping them with a damp cloth.
3. In a bowl, mix together chickpeas, spinach, garlic, and olive oil. Season with salt and pepper to taste.
4. Stuff each mushroom cap with the chickpea mixture, dividing it evenly among the four mushrooms.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Roast for 20-25 minutes or until the mushrooms release their liquid and start to brown.
7. If using feta cheese, sprinkle it over the mushrooms during the last 5 minutes of cooking.
Cooking Time: 20-25 minutes
Fresh Mango and Cucumber Summer Rolls
Perfect for a light and refreshing snack or appetizer, these summer rolls combine the sweetness of fresh mango with the crunch of cucumber and the tanginess of mint. This recipe is easy to make and requires just a few simple ingredients.
Ingredients:
– 1 ripe mango, diced
– 2 cucumbers, peeled and thinly sliced
– 1/4 cup chopped fresh mint leaves
– 1 package of rice paper wrappers (usually found in the Asian food section)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Fill a large bowl with warm water.
2. Place a rice paper wrapper in the water for about 10-15 seconds, until it becomes pliable and easy to handle.
3. Remove the wrapper from the water and place it on a clean surface.
4. Arrange a few pieces of mango, cucumber, and mint leaves in the center of the wrapper, leaving a small border around the edges.
5. Drizzle with soy sauce and sesame oil.
6. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
7. Repeat with remaining ingredients.
8. Serve immediately, or store in an airtight container for up to 2 hours.
Cooking Time: None!
Summary
Discover the simplicity and deliciousness of clean food with these 20 wholesome recipes from Dirty Girl. From quinoa-stuffed sweet potatoes to lentil and spinach coconut curry, and from roasted chickpea and avocado salad to vegan lentil and mushroom burgers, there’s something for everyone in this collection of easy-to-make dishes. With a focus on whole foods, plant-based ingredients, and creative flavor combinations, these recipes will inspire you to get cooking and nourish your body with wholesome goodness.
