6 Single Pot Recipes
1. Lentil and Vegetable Stew
Prep Time: 10 minutes
Servings: 4
Storage: Store in an airtight container in the fridge for up to 4 days. Can be frozen for up to 3 months.
Ingredients:
1 cup dried green or brown lentils (rinsed)
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes (no added sugar)
4 cups vegetable broth (ensure gluten-free)
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper to taste
1 tbsp olive oil
Fresh parsley (optional, for garnish)
Instructions:
Heat olive oil in a large pot over medium heat.
Add the onion, carrots, and celery and sauté for 5 minutes until softened.
Add the garlic, cumin, paprika, salt, and pepper. Stir for 1 minute.
Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil.
Reduce the heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender.
Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
2. Quinoa and Chickpea Stir-Fry
Prep Time: 15 minutes
Servings: 3
Storage: Store in the fridge for up to 3 days. Reheat in a skillet or microwave.
Ingredients:
1 cup quinoa (rinsed)
1 can (15 oz) chickpeas, drained and rinsed
1 red bell pepper, sliced
1 small zucchini, diced
1 small onion, sliced
2 garlic cloves, minced
1 tbsp olive oil
2 tbsp tamari sauce (gluten-free soy sauce)
1 tbsp lemon juice
1 tsp turmeric
1/2 tsp cumin
Fresh cilantro for garnish (optional)
Instructions:
Cook quinoa according to package instructions (usually 15 minutes in water or broth).
In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and zucchini. Cook for 5-7 minutes until vegetables are tender.
Add garlic, chickpeas, turmeric, cumin, tamari sauce, and lemon juice. Stir to combine and cook for an additional 2-3 minutes.
Stir in the cooked quinoa and toss everything together.
Garnish with fresh cilantro and serve.
3. Sweet Potato and Black Bean Chili
Prep Time: 10 minutes
Servings: 4
Storage: Store in an airtight container in the fridge for up to 4 days. Freezes well for up to 3 months.
Ingredients:
2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 medium onion, chopped
2 garlic cloves, minced
2 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
3 cups vegetable broth (gluten-free)
1 tbsp olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 3-4 minutes until softened.
Add sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the sweet potatoes in the spices.
Pour in the diced tomatoes, black beans, and vegetable broth. Bring to a boil.
Reduce heat and let simmer for 25-30 minutes, or until the sweet potatoes are tender.
Adjust seasoning as needed, then garnish with fresh cilantro before serving.
4. Tofu and Vegetable Coconut Curry
Prep Time: 15 minutes
Servings: 3-4
Storage: Store in an airtight container in the fridge for up to 3 days. Reheat before serving.
Ingredients:
1 block firm tofu, pressed and cubed
1 can (14 oz) coconut milk (unsweetened)
1 medium carrot, sliced
1 bell pepper, diced
1 zucchini, diced
1 small onion, diced
2 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp curry powder
1 tbsp olive oil
Salt and pepper to taste
Fresh cilantro (optional for garnish)
Instructions:
Heat olive oil in a large pot or skillet over medium heat. Add onion, garlic, and ginger, sautéing for 3-4 minutes.
Add the carrot, bell pepper, and zucchini, and cook for another 5 minutes.
Add the curry powder, salt, and pepper, and stir until vegetables are coated in the spices.
Pour in the coconut milk and bring to a simmer. Add the cubed tofu and cook for 10-15 minutes, until the vegetables are tender and the tofu is heated through.
Garnish with fresh cilantro and serve.
5. One-Pot Spaghetti Squash with Pesto and White Beans
Prep Time: 10 minutes
Servings: 3-4
Storage: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
Ingredients:
1 medium spaghetti squash, halved and seeds removed
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
1 cup homemade or store-bought pesto (make sure it's gluten-free)
1 tbsp olive oil
1/4 cup pine nuts (optional, for crunch)
Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C). Drizzle the inside of the spaghetti squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
Roast for 35-40 minutes, until the squash is tender and can be easily shredded with a fork.
While the squash roasts, heat the white beans in a small pot on low heat until warmed through.
Once the squash is done, shred the flesh with a fork into spaghetti-like strands.
Toss the spaghetti squash with the pesto and white beans in a large pot or skillet. Stir until well combined and heated through.
Garnish with pine nuts and serve immediately.
6. Cauliflower Fried Rice with Edamame
Prep Time: 10 minutes
Servings: 4
Storage: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
Ingredients:
1 medium cauliflower head, grated into "rice" (or 4 cups pre-grated cauliflower rice)
1 cup frozen edamame (shelled)
1 small onion, diced
2 garlic cloves, minced
1 carrot, diced
1/2 cup frozen peas
2 tbsp tamari (gluten-free soy sauce)
1 tbsp sesame oil
1 tbsp olive oil
1 tsp ground ginger
2 green onions, sliced for garnish
Instructions:
Heat olive oil and sesame oil in a large skillet or wok over medium heat. Add onion, garlic, and carrot, and sauté for 4-5 minutes.
Add the frozen peas and edamame, cooking for another 3 minutes until warmed through.
Stir in the grated cauliflower rice, ginger, and tamari sauce. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
Adjust seasoning with more tamari if needed, and garnish with green onions before serving.
