Delicious One-Pot Gluten-Free and Dairy-Free Recipes

Looking for quick, tasty, and wholesome meals that fit your dietary needs? Here are five mouth-watering one-pot gluten-free and dairy-free recipes that are both easy to prepare and packed with flavor. Whether you're a busy professional or a student, these recipes will become your go-to favorites in no time.

One-Pot Quinoa and Black Bean Chili

Ingredients:

1 cup quinoa, rinsed 1 can black beans, drained and rinsed 1 can diced tomatoes 1 bell pepper, chopped 1 onion, diced 2 cloves garlic, minced 2 cups vegetable broth 1 tablespoon chili powder 1 teaspoon cumin Salt and pepper to taste Fresh cilantro for garnish

Instructions:

In a large pot, sauté the onion and garlic until they become translucent. Add the chopped bell pepper and cook for an additional 5 minutes. Stir in the quinoa, black beans, diced tomatoes, vegetable broth, chili powder, and cumin. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the quinoa is fully cooked. Season with salt and pepper, and garnish with fresh cilantro before serving.

Lemon Garlic Chicken and Rice

Ingredients:

4 chicken thighs, bone-in and skinless 1 cup long-grain rice 2 cups chicken broth 1 lemon, zested and juiced 4 cloves garlic, minced 1 teaspoon dried thyme Salt and pepper to taste Fresh parsley for garnish

Instructions:

In a large pot, heat a little oil over medium heat. Brown the chicken thighs on both sides then remove and set aside. In the same pot, add garlic and cook until fragrant. Add the rice, chicken broth, lemon juice, lemon zest, thyme, salt, and pepper. Stir well. Return the chicken to the pot, cover, and bring it to a boil. Reduce the heat and simmer for about 20 minutes or until the rice is fully cooked and the chicken is tender. Garnish with fresh parsley before serving.

Vegetable and Chickpea Curry

Ingredients:

1 can chickpeas, drained and rinsed 1 can coconut milk 2 cups mixed vegetables (carrots, bell peppers, peas, etc.) 1 onion, diced 2 cloves garlic, minced 1 tablespoon curry powder 1 teaspoon turmeric Salt to taste Fresh cilantro for garnish

Instructions:

In a large pot, sauté the onion and garlic until they become soft. Add the curry powder and turmeric, cooking for another minute. Stir in the mixed vegetables, chickpeas, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the vegetables are tender. Season with salt and garnish with cilantro before serving.

One-Pot Lentil and Spinach Stew

Ingredients:

1 cup lentils (green or brown), rinsed 1 can diced tomatoes 4 cups vegetable broth 1 onion, chopped 2 carrots, diced 2 cups fresh spinach 2 cloves garlic, minced 1 teaspoon cumin Salt and pepper to taste

Instructions:

In a large pot, sauté the onion and garlic until they release their fragrance. Add the carrots and cook for a few minutes until they become soft. Stir in the lentils, diced tomatoes, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-35 minutes until the lentils are fully tender. Stir in the fresh spinach until it wilts before serving.

One-Pot Tomato Basil Pasta

Ingredients:

12 oz gluten-free pasta 1 can diced tomatoes 4 cups vegetable broth 1 onion, diced 4 cloves garlic, minced 1 teaspoon dried basil Salt and pepper to taste Fresh basil for garnish

Instructions:

In a large pot, sauté the onion and garlic until they become translucent. Add the diced tomatoes, vegetable broth, gluten-free pasta, dried basil, salt, and pepper. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the pasta is fully cooked (about 10-12 minutes). Garnish with fresh basil before serving.

These recipes are not only simple to make but also nutritious and satisfying. Enjoy your cooking!