Crispy tortillas layered with creamy beans, bold shrimp, and a simple chunky guac… it’s one of those meals everyone gets excited about (and bonus: it looks way fancier than the effort it takes).

Why You’ll Love These Tostadas

• Quick & simple – ready in about 30 minutes
• Big flavor – the honey + sriracha combo is perfectly balanced
• Naturally gluten-free
• Customizable – easy to adjust toppings based on what you have

This is also one of my favorite “build-your-own” style dinners for kids—just lay everything out and let them assemble their own.

Simple Ingredients You’ll Need

For the shrimp:

• 2 lbs raw shrimp, deveined & tails removed
• 2 tbsp sriracha
• 2 tbsp honey
• 2 tbsp avocado oil (or oil of choice)
• Juice of 1 lime
• 1/4 tsp salt
• 1/4 tsp black pepper

For the tostadas:

• 2 roma tomatoes, seeded & chopped
• 8 corn tortillas
• 2 (15 oz) cans refried black beans
• 2 large avocados, seeded & chopped

How to Make Honey Sriracha Shrimp Tostadas

1. Marinate the shrimp

In a large bowl, whisk together the sriracha, honey, lime juice, avocado oil, salt, and pepper. Add the shrimp and toss until fully coated. Let it sit for about 15 minutes while you prep everything else.

2. Crisp the tortillas

Preheat your oven to 450°F. Place the corn tortillas on a large baking sheet (no oil needed) and bake for 8–10 minutes until lightly golden and crispy. Keep a close eye on them—they can go from perfect to burnt quickly.

*NOTE: If you don’t want to bother with baking your own crispy tostadas, you can skip this step and buy store-bought tostadas.

3. Cook the shrimp

Heat a large skillet over medium-high heat (cast iron works great here). Add about 1 tablespoon of oil, then cook the shrimp for 5–7 minutes, stirring occasionally.

They’re done when they’re opaque with a slight char on the edges—don’t overcook or they’ll get rubbery.

4. Warm the beans

In a saucepan over medium-low heat, warm the refried black beans with a pinch of salt and pepper. Stir occasionally for about 10 minutes until heated through.

5. Make the simple guac

In a bowl, combine the chopped avocado and tomato. Add a pinch of salt and a squeeze of lime juice. Gently mix, keeping it a little chunky for texture.

Tips for the Best Tostadas

• Don’t skip the marinade time – even 15 minutes makes a big difference in flavor
• Watch the tortillas closely – every oven is different, and they crisp fast
• Use ripe avocados – this really makes the topping shine
• Cook shrimp in batches if needed – overcrowding the pan can steam them instead of giving that nice char

Easy Variations

• Add shredded lettuce or cabbage for extra crunch
• Drizzle with a little dairy-free crema or plain Greek yogurt
• Toss in some fresh cilantro or green onions
• Make it spicier with extra sriracha or a pinch of chili flakes

These are a perfect light dinner that are so easy to make, especially when you’re trying to feed a crowd. You can get fancy and serve them on a giant platter, or let everyone build their own. I topped these with a chunky guac mixture, but you can get creative with other toppings and sauces too!

It checks all the boxes: fast, flavorful, and fun to eat. Whether you’re feeding your family on a busy night or making something a little different for taco night, these tostadas are always a win.

If you try them, I’d love to hear how you topped yours!

Looking for more latin inspired dishes?

• Vegetarian Stuffed Poblanos
• Vegan Taco Salad
• Cilantro Lime Fish Tostadas
• Vegan Stuffed Peppers

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Honey Sriracha Shrimp Tostadas

If you’re looking for a quick dinner that feels a little extra special without adding stress to your evening, these Honey Sriracha Shrimp Tostadas are it! They’re sweet, spicy, fresh, and come together so easily—perfect for busy weeknights when you still want something really satisfying.

Servings 4

Ingredients

For the shrimp

• 2 lbs raw shrimp deveined & tails removed
• 2 tbsp sriracha
• 2 tbsp honey
• 2 tbsp avocado oil (or oil of choice)
• juice of 1 lime
• 1/4 tsp salt
• 1/4 tsp black pepper

For the tostadas

• 8 corn tortillas
• 2 (15oz) cans refried black beans
• 2 large avocados seeded & chopped
• 2 roma tomatoes seeded & chopped
• pinch of salt & pepper

Instructions

• Marinate the shrimp

  In a large bowl, whisk together the sriracha, honey, lime juice, avocado oil, salt, and pepper. Add the shrimp and toss until fully coated. Let it sit for about 15 minutes while you prep everything else.

• Crisp the tortillas

  Preheat your oven to 450°F. Place the corn tortillas on a large baking sheet (no oil needed) and bake for 8–10 minutes until lightly golden and crispy. Keep a close eye on them—they can go from perfect to burnt quickly.

• Cook the shrimp

  Heat a large skillet over medium-high heat (cast iron works great here). Add about 1 tablespoon of oil, then cook the shrimp for 5–7 minutes, stirring occasionally.

  They’re done when they’re opaque with a slight char on the edges—don’t overcook or they’ll get rubbery.

• Warm the beans

  In a saucepan over medium-low heat, warm the refried black beans with a pinch of salt and pepper. Stir occasionally for about 10 minutes until heated through.

• Make the simple guac

  In a bowl, combine the chopped avocado and tomato. Add a pinch of salt and a squeeze of lime juice. Gently mix, keeping it a little chunky for texture.
• To assemble, just take a spoonful of the beans and spread them in a thin layer on a crispy tortilla. Then take about 5 pieces of the shrimp and arrange them on top of the beans. Add a big spoonful of the guac on top, and enjoy!

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The post Honey Sriracha Shrimp Tostadas appeared first on The Wheatless Kitchen.

This is not your average leafy salad—this one is warm, cozy, and loaded with flavor from roasted veggies, tender rice, crunchy almonds, and a creamy, tangy dressing that ties it all together.

So Many Things to Love About This Salad

• Hearty and satisfying thanks to brown rice and roasted cauliflower
• Nutrient-dense with fiber-rich kale and wholesome ingredients
• Perfect for meal prep—it holds up so well in the fridge
• Lots of Texture: creamy, crunchy, tender, and crisp
• Simple ingredients you likely already have on hand

Ingredients You’ll Need

For the Salad

• 1 large bunch of kale, stems removed and chopped
• 1 head of cauliflower, chopped
• 3 shallots, thinly sliced
• 1/2 cup uncooked brown rice
• 1 cup broth or water
• 1/3 cup slivered almonds
• 1 tsp paprika
• 2 tbsp olive oil
• Pinch of salt and pepper

For the Creamy Dijon Dressing

• 2 tbsp mayo
• 2 tbsp dijon mustard
• 2 tbsp red wine vinegar
• Pinch of salt and pepper

Let’s make this salad together…

Step 1: Roast the Vegetables

Preheat your oven to 400°F. Toss the cauliflower and shallots with olive oil, paprika, salt, and pepper. Spread everything onto a lined baking sheet and roast for about 30 minutes, until the cauliflower is golden and slightly crispy on the edges.

Step 2: Cook the Rice

While the veggies are roasting, cook your brown rice according to package instructions using broth or water. This adds a hearty base to the salad and helps make it more filling.

Step 3: Massage the Kale

In a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the chopped kale and use your hands to massage it in for a minute or two. This step softens the kale and makes it so much more enjoyable to eat.

Step 4: Assemble the Salad

Once the cauliflower and rice are done, add them to the bowl with the kale. Toss everything together with the slivered almonds.

Step 5: Serve and Enjoy

Serve immediately, or let it sit for a bit to allow the flavors to come together even more. It’s delicious both warm and at room temperature.

Tips for the Best Kale Salad

• Don’t skip massaging the kale – this makes a huge difference in texture and flavor
• Roast until golden – this gets maximum flavor for the cauliflower
• Use broth instead of water – cooking rice in broth gives it SO much more flavor
• Let it sit before serving – the flavors get even better!

Variations and Add-Ins

This salad is super versatile! Try adding:

• Grilled chicken or chickpeas for extra protein
• Dried cranberries or chopped dates for a touch of sweetness
• Crumbled feta or goat cheese for a creamy, tangy flavor
• Quinoa instead of rice for a different grain option

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3–4 days. This salad actually holds up really well, making it perfect for meal prep lunches.

Looking for more salad recipes?

• Crunchy Thai Peanut Cabbage Salad
• Strawberry Spinach Salad with Goat Cheese & Balsamic
• Warm Kale Salad with Wild Rice & White Beans
• Chickpea Chopped Salad with Ginger Soy Dressing

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Roasted Cauliflower & Kale Salad

If you’re looking for a nourishing, feel-good salad that actually satisfies, this Roasted Cauliflower & Kale Salad is going to become a staple in your kitchen. It’s hearty, full of texture, and packed with wholesome ingredients that come together in the most delicious way. This is not your average leafy salad—this one is warm, cozy, and loaded with flavor from roasted veggies, tender rice, crunchy almonds, and a creamy, tangy dressing that ties it all together.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 1 large bunch of kale , stemmed and chopped
• 1 head of cauliflower , chopped
• 3 shallots , thinly sliced
• 1/2 cup uncooked brown rice
• 1 cup broth or water
• 1/3 cup slivered almonds
• 1 tsp paprika
• pinch of salt & pepper
• 2 tbsp olive oil

For the creamy dijon vinaigrette

• 2 tbsp mayo
• 2 tbso dijon mustard
• 2 tbsp red wine vinegar
• 1/4 tsp each salt & pepper

Instructions

• Preheat the oven to 400 degrees. Toss the cauliflower, shallot, olive oil, paprika, salt, and pepper together and place on a lined baking sheet. Roast for 30 minutes, until cauliflower is lightly browned.
• In the meantime, cook the rice according to package instructions.
• While the rice and cauliflower are both cooking, whisk all of the dressing ingredients together and use your hands to massage the dressing into the kale. Set aside and let the kale soften.
• When the cauliflower and rice are done cooking, toss the kale, cauliflower, rice and almonds together in a large bowl. Serve and enjoy!

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Why You’ll Love This Turkey Taco Skillet

• Ready in 30 minutes – Ideal for busy weeknights.
• One skillet / fewer dishes – Who doesn’t love easy cleanup?
• Gluten-free and high protein – Great for gluten-sensitive eaters and healthy lifestyles.
• Customizable – Add your favorite toppings or veggies.
• Kid-friendly – Taco night just got easier and healthier!

Ingredients You’ll Need

• Ground Turkey – You can honestly use any type of ground meat you have, but my favorite is ground turkey.
• Bell pepper – any color pepper you want
• Onion – peppers and onion always go together
• Chili Powder – This adds a nice smoky flavor
• Cumin – Cumin adds some more warmth and latin flavors
• Salt & Pepper – you can’t be without S&P!
• Canned Black Beans – the beans add more texture, flavor, and fiber to the dish
• Shredded Cheese – our favorite to use is a goat cheddar that I shred myself, I think hand-shredded cheese is SO much better than the pre shredded store-bought stuff!
• Tortilla Chips – use your favorite gluten-free chips!
• Optional toppings – cilantro, sour cream, greek yogurt, guacamole, salsa, sliced jalapeños, etc.

Let’s Make a Taco Skillet!

STEP 1 – Preheat a large cast iron skillet over medium/high heat. Add a tbsp of olive oil, then add in the turkey meat. Season with the salt, pepper, chili powder, and cumin. Use a spatula or large spoon to break up the meat into smaller chunks and cook for 6-8 minutes, stirring occasionally, until the meat is cooked through.
STEP 2 – Remove the turkey meat from the skillet and transfer it to a separate bowl. Next, put the skillet back on the heat and add the onion and bell pepper. Cook the pepper and onion for 5-6 minutes, stirring occasionally, until they are soft and translucent.
STEP 3 – Add the cooked ground turkey back into the skillet with the onion mixture, as well as the black beans, and stir together to combine. Sprinkle the shredded cheese over the top of the skillet, covering the top evenly. Put a lid on top of the skillet and remove from the heat. Let the cheese melt underneath the lid for 4-5 minutes.
STEP 4 – Now you are ready to serve! You can spoon the mixture into bowls and add your favorite toppings, chips, or whatever your heart desires!

Fun Topping Ideas

• Diced avocado or guacamole
• Chopped cilantro
• Shredded cheese (cheddar, Monterey Jack)
• Sliced jalapeños
• Greek yogurt or sour cream
• Crushed tortilla chips
• Salsa

Cooking Tips & Tricks For This Recipe

• Make sure you chop the peppers and onion in uniform pieces so that they cook evenly and match the size of the ground turkey. This will make it much easier to scoop up with chips!
• To avoid having too much moisture in the dish, let all of the moisture cook out of the turkey, as well as drain and rinse the black beans. This will make the dish less soupy.
• Don’t add the toppings until you are ready to serve. This will prevent them from getting soggy. I recommend serving it up in the bowls, and then adding the toppings to the bowls individually.

How to Serve

This turkey taco skillet is super versatile. Serve it as-is (with chips of course!), over rice or cauliflower rice, spoon it into taco shells or lettuce wraps, or even use it as a nacho topping! The options are endless!

• Dip with chips – this is my personal favorite way to enjoy this meal, I just dip my favorite crunchy chips right into it.
• Taco Filling – you can spoon it right into soft or hard taco shells.
• Over Rice – Keep it bowl style and just spoon it over rice or cauliflower rice.
• Salad Topper – Dress up your favorite leafy greens with the taco meat on top!
• Loaded Nachos – Spoon it right over a layer of nachos to serve to a crowd!

Storage & Meal Prep Tips

• Store: Leftovers keep well in the fridge for up to 4 days.
• Freeze: Cool completely and freeze in an airtight container for up to 2 months.
• Reheat: Warm in a skillet over medium heat, or microwave until heated through.

Need more easy dinner ideas?

• Costa Rican Casado
• Vegan Stuffed Peppers
• Vegan Taco Salad
• Stuffed Red Potatoes with Barbecue Chicken & Goat Cheese

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30-Minute Turkey Taco Skillet

If you're looking for a quick and healthy dinner the whole family will love, then this 30-Minute Turkey Taco Skillet is a weeknight lifesaver! It comes together in just 30 minutes, uses simple pantry staples, and is naturally gluten-free. Plus, it’s packed with lean protein, fiber, and bold taco flavor—just serve it with your favorite chips for the perfect crunch!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 1.75 lb ground turkey
• 1 yellow onion , diced
• 1 bell pepper , diced
• 1 (15oz) can black beans , drained and rinsed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cumin
• 1 tsp chili powder
• 2 tbsp extra virgin olive oil , divided
• 1 cup shredded cheese
• tortilla chips

Optional Toppings

• sour cream or greek yogurt
• avocado / guacamole
• chopped cilantro
• salsa
• pickled jalapenos

Instructions

• Preheat a large cast iron skillet over medium/high heat. Add a tbsp of olive oil, then add in the turkey meat. Season with the salt, pepper, chili powder, and cumin. Use a spatula or large spoon to break up the meat into smaller chunks and cook for 6-8 minutes, stirring occasionally, until the meat is cooked through. 
• Remove the turkey meat from the skillet and transfer it to a separate bowl. Next, put the skillet back on the heat and add the onion and bell pepper. (add in a tbsp of oil if needed) Cook the pepper and onion for 5-6 minutes, stirring occasionally, until they are soft and translucent. 
• Add the cooked ground turkey back into the skillet with the onion mixture, as well as the black beans, and stir together to combine. Sprinkle the shredded cheese over the top of the skillet, covering the top evenly. Put a lid on top of the skillet and remove from the heat. Let the cheese melt underneath the lid for 4-5 minutes. 
• Now you are ready to serve! You can spoon the mixture into bowls and add your favorite toppings, chips, or whatever your heart desires!

Did you love this recipe?
Leave a 5-star rating in the comments below!

The post 30-Minute Turkey Taco Skillet (One-Pan Dinner!) appeared first on The Wheatless Kitchen.

If you’re looking to round out the meal with a vegan dessert, I suggest these healthy apple pie bars or this no-bake raspberry tart!

An Easy Vegan Meal!

If you are looking for a simple, healthy meal that the whole family will love, then this is the recipe for you! These peppers are packed with lots of flavor, are plant-based, and always a hit! They are simple and easy to put together for a pretty quick weeknight dinner, and only require a few simple ingredients.

They are stuffed with a traditional list of ingredients when you think about southwestern themed recipes. Rice, beans, tomato, corn, onion and spices. SO good. It works out perfectly that this makes a little more filling than you need for the peppers, and it goes great on top of a salad!

You’ll LOVE these because…

• 100% Plant-Based
• Naturally Gluten-Free
• High in Fiber and Protein
• Family-Friendly and Meal Prep Approved
• Ready in Under an Hour

What to Serve With Stuffed Peppers

Here are a few dishes that would be delicious served alongside stuffed peppers (if you’re not trying to keep the whole meal plant-based) …

• The Perfect Roasted Chicken
• Cilantro Lime Fish Tostadas
• Loaded Nachos with Vegan Cheese Sauce
• Roasted Garden Salsa
• Gluten-Free Flatbread with Homemade Hummus
• Mexican Street Corn

You can meal prep these ahead of time and they can become the perfect easy lunch. Or if you’re feeling a little bit fancy, fry up a couple of eggs and put them on top of the peppers for breakfast.

Looking for more plant-based meals?

• Vegan Taco Salad
• Vegan Kale Caesar Salad with Roasted Chickpeas
• Vegan Lentil Sloppy Joes
• Balsamic Tofu Stir-Fry with Quinoa and Broccoli

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Vegan Stuffed Peppers

Looking for a hearty, healthy, and flavorful plant-based meal? These Vegan Stuffed Peppers are the answer! Packed with protein-rich black beans, brown rice, fresh veggies, and warming spices, this dish is the perfect easy vegan dinner for busy weeknights or weekend meal prep.

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 4 bell peppers , cut in half and seeds removed
• 1 (14oz) can black beans , rinsed and drained
• 1 (14oz) can diced tomatoes
• 3/4 cup uncooked brown rice
• 1 1/2 cups vegetable broth
• 1 cup frozen corn
• 1/2 yellow onion , finely chopped
• 2 cloves garlic , finely chopped
• 1/2 cup vegan mozzarella
• 2 tbsp extra virgin olive oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• Preheat the oven to 350 degrees. In a medium sized pot, combine the rice and broth, cover with a lid, and bring it to a boil. Once boiling, turn the heat down to medium-low and let it simmer until all liquid is absorbed. Cook time will be according to package instructions.
• Spray a large baking dish (I used 9×13 glass dish) with cooking spray. Lay the bell peppers cut side up inside the dish and then spray the tops of the peppers with the cooking spray. Bake them at 350 degrees for about 10 minutes. This just par-bakes them and gets them ready for the filling later on. After the 10 minutes, remove from the oven and set aside.
• While the rice cooks, prepare the rest of the filling. Preheat a large skillet over medium heat and add the olive oil. Then add the chopped onion, stir, and let it cook for 2-3 minutes. Once the onion starts to soften, add the garlic and cook for another 1-2 minutes, stirring frequently.
• Next, add the corn and cook for 1-2 minutes. Once the corn starts to soften, add the beans, tomatoes, chili powder, cumin, and a pinch of salt and pepper. Stir frequently for 2-3 minutes, until the mixture is warmed through.
• When the rice is done cooking, stir the rice into the bean mixture and remove from the heat.
• Spoon the filling into the peppers, filling them all the way up. Top with a sprinkle of vegan mozzarella and cover the baking dish with foil. Bake for 15 minutes, then remove the foil and bake for another 10 minutes to brown the top.
• Serve with sour cream, guacamole, or any of your favorite toppings!

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Costa Rican Casado has all of your favorite things!

Costa Rican Casado is one of the most beloved and traditional dishes in Costa Rican cuisine. If you love bold flavors, fresh ingredients, and simple, wholesome meals, you’re going to fall in love with this gluten-free, tropical feast.

This dish is probably one of the best meals we have ever had on a vacation. And yet, it is SO simple. We ate it almost every single day on our vacation to Quepos, Costa Rica while on a summer vacation. This gluten-free recipe is not only incredibly flavorful, but it’s also flexible. You can easily customize it with your choice of protein (chicken, beef, fish, or even just eggs), and it can be made with local or seasonal ingredients depending on where you are in the world.

If you’re looking for more easy dinner recipes, you will LOVE my Vegan Taco Salad, and my easy sheet pan roasted chicken and potatoes!

Customize Your Casado

It’s amazing how simple it is, you just have to prepare each component of the meal, and then put it all together to customize your own casado. The combination we had in Costa Rica was just rice, black beans, chicken, and fried plantains. That’s your base, that’s it. It doesn’t sound fancy, but I promise it is amazing. The plantains are the component that really sends it over the top, in my opinion.

Once you have those main components, you can start adding whatever sauces or toppings you want. I went with pico de gallo, a little sour cream, and avocado. I’m telling you, the toppings just add something special!

Looking for more easy dinner ideas?

• 30-Minute Turkey Taco Skillet
• Lemon Herb Roasted Chicken & Potatoes
• Vegan Taco Salad
• Cilantro Lime Fish Tostadas
  

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Costa Rican Casado

Costa Rican Casado is a traditional Costa Rican dish, known for its vibrant combination of fresh ingredients. This hearty meal includes rice, black beans, fresh salad, fried plantains, and roasted chicken. It is a delicious weeknight dinner, or easy make-ahead lunch.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Equipment

• Cast Iron Skillet
• Medium Sized Sauce Pot

Ingredients

• 1 cup uncooked jasmine rice
• 2 cups broth (or water)
• 1 (15oz) can black beans
• 3 chicken breasts
• 2 large plantains (very ripe)
• 1/3 cup cilantro (chopped)
• 3 cups mixed greens
• 1/2 tsp each, salt & pepper
• 4 tbsp coconut oil
• 2 tbsp extra virgin olive oil
• 1 tbsp paprika

Optional Toppings

• sour cream
• sliced avocado
• pico de gallo

Instructions

• In a medium size pot, combine the rice and broth (or water), season with a pinch of salt and pepper. Cover, bring to a boil. Once boiling, turn the heat down to low and simmer for 20 minutes, until all of the liquid is absorbed. Remove from heat when done and stir in the chopped cilantro.
• While the rice cooks, prepare the chicken. Preheat a large cast iron skillet over medium-high heat, and add the olive oil. Chop up the chicken breasts into bite size pieces, then season with the paprika, salt, and pepper.
• Add the chicken to the pan in an even layer (you may have to work in batches in order to not crowd the pan), and let it cook for 8-10 minutes, stirring occasionally. Once the chicken is golden brown and cooked through, remove from the heat and set aside.
• Rinse and drain the black beans, then add them to a saucepan with 3-4 tbsp of water. Season with salt and pepper, turn the heat to low and let them slowly heat through as you cook the plantains.
• Lastly, prepare the plantains. Peel and slice the plantains on a bias, then preheat the skillet over medium heat. Add the coconut oil, then add the plantains. Let them cook on one side for about 3 minutes, then flip and cook for another 2-3 minutes. You want the plantains to turn golden brown. Work in batches so that you don't crowd the pan. Once they have turned golden brown on both sides, transfer them to a paper towel lined plate and immediately season them with a pinch of salt while they are still hot and oily.
• To assemble: lay down a handful of greens on a plate, then spoon the rice, beans, and chicken over the top. Add a few pieces of plantain to the plate, then top with your desired toppings (pico de gallo, sour cream, avocado, more cilantro)

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Easy Carrot Soup

This is one of those simple soups that you can throw together with bits and pieces that you find in the fridge when you think you don’t have anything to cook. It is versatile, cozy, warm, and packed with produce and nutrients!

The base is carrots, apples, and onion, but then the flavor add-ins really take it over the top. I used a combination of vegetable broth and coconut milk to make it nice and creamy. But then spiced it up with curry powder and paprika, which add SO much amazing flavor! You can always leave those out if you aren’t a fan of spices like that, but I promise it makes a huge difference!

It is pureed until silky smooth, and topped with whatever you want! I like to top mine with a bit of sour cream and parsley, but you can get creative!

Optional toppings:

• parsley or cilantro
• sour cream
• greek yogurt
• sesame seeds
• drizzle of olive oil
• roasted pumpkin seeds
• roasted and chopped almonds
• gluten-free croutons
• roasted chickpeas
• the options are endless!

Ingredients for Carrot Apple Soup

• Carrots – you don’t even have to peel them just make sure you wash them
• Apple– you can use any type of apple you want, I like to use something in the red apple variety
• Onion – yellow or white onion works best
• Garlic – fresh garlic will be the best flavor, but you could also use garliuc powder
• Full-fat coconut milk – this will make the soup rich and creamy while still keeping it dairy-free
• Vegetable broth – you could also use bone broth if you wanted to add protein, but use vegetable if you are wanting to keep it vegetarian
• Curry powder – brings so much flavor!
• Salt & pepper
• Paprika – adds an extra little kick, but is optional

How to Make Coconut Curry Carrot Apple Soup

Step 1

In a large stock pot, combine the carrots, apple, onion, garlic, coconut milk and vegetable broth. Season with salt, pepper, curry powder, and paprika. Cover with a lid, put the pot over high heat until it starts to lightly boil. Once boiling, turn the heat down to medium and simmer the vegetables for about 20 minutes, until the carrots are very soft. 

Step 2

When the vegetables are cooked through, very carefully ladle the vegetables and liquid mixture into a blender or food processor. Place a towel on top of the lid and start the blender on low, slowly turning it up higher after a few seconds. Blend for about 30 seconds. You may need to work in batches, there will be too much soup for the blender all at once.

Step 3

Once you have blended all of the soup, return it to the large pot. To serve, pour into bowls and have fun with the toppings!

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Coconut Curry Carrot Apple Soup

This Coconut Curry Carrot Apple Soup is simple, healthy, and the perfect balance of savory with a hint of sweetness! It is packed with flavor and is the perfect cozy dish for the Fall season!

Servings 6

Ingredients

• 6 large carrots , chopped
• 1 large red apple (I prefer gala apples) cored, and chopped
• 1/2 large onion , chopped
• 3 cloves garlic , chopped
• 1 (15oz) can full-fat coconut milk
• 4 cups vegetable broth
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tsp curry powder
• 1/2 tsp paprika

Optional toppings

• cilantro
• parsley
• sesame seeds
• roasted chickpeas
• sesame seeds
• GF croutons
• sour cream
• greek yogurt

Instructions

• In a large stock pot, combine the carrots, apple, onion, garlic, coconut milk and vegetable broth. Season with salt, pepper, curry powder, and paprika. Cover with a lid, put the pot over high heat until it starts to lightly boil. Once boiling, turn the heat down to medium and simmer the vegetables for about 20 minutes, until the carrots are very soft. 
• When the vegetables are cooked through, very carefully ladle the vegetables and liquid mixture into a blender or food processor. Place a towel on top of the lid and start the blender on low, slowly turning it up higher after a few seconds. Blend for about 30 seconds. You may need to work in batches, there will be too much soup for the blender all at once.
• Once you have blended all of the soup, return it to the large pot. To serve, pour into bowls and have fun with the toppings!

Looking for more soup recipes?

• Creamy Chicken & Rice Soup
• Coconut Kale Chickpea Soup
• Roasted Garlic Butternut Squash Soup

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Why You’ll Love This Butternut Squash Pasta Salad

Butternut squash is my favorite of all the fall squashes. It is so versatile, can be used in sweet and savory recipes, and has so many health benefits. It can be pureed into a pasta sauce, roasted alongside other veggies, put in a risotto, used in salads, put in soups and chilis, and so much more!

For this recipe, we are pairing it with pasta, dried cranberries, goat cheese, baby kale, and pecans for the most PERFECT fall flavor combination. Then we toss it in a simple red wine vinaigrette that gives it so much bright flavor that compliments the sweetness.

This dish is so quick and easy to throw together, and will definitely feed a crowd. It can be eaten as the main course for a meatless meal, but also as a side dish if you want to pair it with something like grilled chicken for more protein.

Ingredients

• PASTA – you can use any type of pasta shape you want for this, but I love something like penne or rotini to keep it easy to eat with the veggies
• BUTTERNUT SQUASH – you will used chopped butternut squash so that it is in smaller shapes and roasts quickly
• BABY KALE – I like using the smaller leaf version of kale for this because it has a softer texture, but you can use regular kale if you want
• CHOPPED PECANS – pecans give the dish a little bit more texture and crunch against the soft pasta and butternut
• DRIED CRANBERRIES – these add a perfect amount of sweetness and lots of fall flavor
• GOAT CHEESE – you can use any type of crumbled cheese you want, but I love the tangy flavor that goat cheese gives with the sweet squash and cranberries
• FRESH OR DRIED SAGE – sage just screams fall and Thanksgiving to me, and it adds a really nice flavor to the dish
• RED WINE VINEGAR – you could also use balsamic if you don’t have red wine vinegar, but I like the lighter flavor of red wine for this one, it is less overpowering
• EXTRA VIRGIN OLIVE OIL – my staple oil for all dressings and vinaigrettes
• SALT & PEPPER – to bring out all those flavors, of course

How to Cut & Peel Butternut Squash

It can feel intimidating to cut a butternut squash because the skin is thick and the vegetable is dense. But it is easier than you think if you have a good sharp knife and some patience.

STEP 1 – Make sure you have a sharp knife and a sturdy cutting board that is not going to slide around on the countertop.

STEP 2 – Lay the squash on its side and cut the top and bottom parts off so that you can stand it upright.

STEP 3 – Then cut the squash in half, right above the larger bulb part of the squash. Then you are left with two pieces, the thinner top portion, and the wider bulb at the bottom.

STEP 4 – Now stand one of the halves upright, and use your knife to carefully peel the skin in a downward motion. Repeat this all the way around, on both halves of the squash. You can also use a vegetable peeler, but make sure you have a strong and sharp peeler because the skin is pretty thick. My vegetable peeler doesn’t do a good job at this, so I use the knife.

STEP 5 – After peeling the squash, cut the bulb piece in half, and scrape out the seeds and insides with a spoon. Then lay flat and chop into 1/2 inch cubes. Do the same with the top half, just cut it in half, then lay flat and chop into 1/2 inch cubes.

What type of pasta is best for this dish?

You can use any shape of pasta you want for this, but I recommend sticking with the medium sized pastas that are a little more dense: penne, rotini, elbow macaroni, bow ties.

These shapes are perfect for a pasta salad because they are a similar shape to your vegetables and can be easily picked up with a fork. For this dish, I went with a Gluten-Free Multigrain Rotini from NOW Foods. They have a new line of pasta that is made with cauliflower, and it is DELICIOUS. It is a mix of grains like rice, quinoa, and amaranth, with cauliflower for added veggies. It has a really great earthy taste that is not overpowering to any flavors in a dish, and you don’t taste cauliflower!

The texture is perfect and holds up to the dressing and other vegetables in this dish. It is just the right amount of chew to it, and doesn’t get mushy. I would highly recommend this pasta!

You can get a 20% discount with NOW Foods if you use the code CANDACE!

Eat it WARM or COLD!

I love a good versatile pasta dish, and not all pasta is good served cold. But this one is! It can be eaten as a warm and cozy pasta dinner, or cold as a pasta salad for an easy grab and go lunch!

Storage Tips

This pasta salad will stay fresh in the fridge if you keep it in an airtight container for up to 5 days. If you want to eat it warm, just heat it in the microwave for 30-60 seconds.

Thank you to NOW Foods for sponsoring this post! I am grateful to be able to partner with such great brands to bring you the best recipes.

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Butternut Squash Pasta Salad

Servings 6

Ingredients

• 3 cups chopped butternut squash (into 1/2 inch cubes)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1 package gluten-free rotini pasta , I used rotini from NOW Foods
• 1 (packed) cup baby kale
• 2 tbsp fresh sage , finely chopped
• 1/3 cup chopped pecans
• 1/3 cup dried cranberries
• 2 oz crumbled goat cheese

Vinaigrette

• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

• Preheat your oven to 425 degrees. Place the chopped butternut squash onto a lined baking sheet, drizzle with 2 tbsp of olive oil and season with 1/2 tsp salt. Toss to get everything evenly coated and roast for 30-35 minutes, until the squash is golden brown.
• While the squash is in the oven, cook the pasta. Fill a large pot with water and cook according to package instructions. Once cooked, drain the pasta and put it in a large serving bowl.
• When the squash is done roasting, transfer it to the same serving bowl as the pasta. Then add in the kale, pecans, cranberries, sage, and goat cheese. Gently toss to combine.
• To make the vinaigrette, add the red wine vinegar, olive oil, salt, and pepper to a jar with a tight fitting lid. Give it a good shake to combine. Then pour the vinaigrette over the pasta dish. Gently toss to make sure everything is coated in the vinaigrette.
• Serve and enjoy!

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This pasta dish will impress pretty much anyone! It will make you feel like you’re at a fancy restaurant, yet it is so simple to make. The homemade pesto is my most made pesto recipe, I put it on pretty much everything. I used it for pesto pizza, pasta recipes, and you can slather on all kinds of things. Sometimes I just make a batch to keep in the fridge so that I can have pesto on hand to dip all of my veggies in as a snack.

I have made pesto pasta SO many times when we’ve had people over for dinner. It always impresses, and even my toddler approves! It is also a really great way to get in lots of extra greens into your meal too, who doesn’t want to eat their vegetables in creamy sauce form?

Make Your Own Homemade Kale Pesto

• KALE – You can use any type of kale you want, but I prefer the curly kale for this. You will use almost one whole bunch, and it condenses down so much.
• CASHEWS – I alternate with which nuts and seeds I use in my pestos all the time. It is really up to you, but my two favorites are hemp seeds and cashews, they both give a pretty neutral flavor.
• NUTRITIONAL YEAST – this gives it that cheesy/salty flavor that you want in a pesto, without the parmesan cheese.
• GARLIC POWDER – you can use fresh garlic cloves or garlic powder, which ever you have on hand. This adds so much flavor!
• SALT & PEPPER – you want to bring out those delicious flavors.
• OLIVE OIL – this will bring everything together and give it that creamy consistency. Avocado oil also works really well in this.

Kale pesto is much easier to make than you might think, just throw everything into a food processor and blend it right up! You get to control the ingredients that go in your pesto, and it is so much more fresh than store bought pesto.

Ingredients for Pesto Pasta with Shrimp

• Gluten-Free Pasta – I like to use spaghetti noodles for this, but you can use any pasta shape you like the most!
• Homemade Kale Pesto – all of the details about the ingredients for this are above!
• Bell peppers – I love to use the yellow and orange bell peppers to add more color to the dish, but green and red also work perfectly.
• Shrimp – I normally buy shrimp that is already peeled and deveined because it is so much less work for me. But you can use any type of shrimp that looks good at the market. If you are using frozen shrimp, just make sure you thaw it ahead of time. You can do this in the fridge, or in a big bowl of cold water.
• Dried Thyme – this is what we season the shrimp with, and it gives an amazing flavor to the whole dish.
• Extra Virgin Olive Oil – we saute the shrimp and peppers in olive oil, you can also use avocado oil instead.
• Fresh Garlic – garlic cloves add a delicious flavor to the shrimp and peppers!

How To Make This Shrimp Pesto Pasta Dish

Step 1 – Start by making your kale pesto. Add the kale, cashews, nutritional yeast, salt, pepper, and garlic to a food processor. Pulse it for a few seconds to break everything down. Then, while the food processor is on, start slowly drizzling in the olive oil until it becomes a nice creamy pesto consistency. Set aside.

Step 2 – Next, fill a large pot with water and bring it to a boil. Once boiling, add the pasta and cook according to package instructions.

Step 3 – Preheat a large cast iron skillet over medium-high heat. Add 2-3 tbsp of olive oil, then add the peppers. Stir frequently, and cook for 2-3 minutes, until the peppers to soften up a bit. Then add the shrimp, and season with the dried thyme, salt, and pepper.

Step 4 – Stir the shrimp and peppers frequently, and cook for 5-7 minutes, until the shrimp are cooked through and start to get a slight char on the outside.

Step 5 – When the pasta is done cooking, reserve about 1/2 cup of the cooking liquid and set aside. Drain the pasta and put it back into the large pot. Immediately add the shrimp, peppers, and the pesto sauce to the pasta.

Step 6 – Use tongs to toss everything together. If the pesto is kind of thick, then add some of the pasta water to loosen it up a bit. Toss until all of the pasta is coated in the pesto. Transfer to bowls and enjoy!

What to Serve With Pasta For Dinner

Garlic bread – A classic! Schar and BFree both have a delicious gluten-free baguette that you can slather with butter and sprinkle some garlic powder, a perfect combo with the pasta.

Salad – I love a simple side salad with a bowl of pasta. Balsamic vinaigrette would go perfectly with the pesto pasta.

Roasted veggies – A simple side of roasted veggies would go perfectly with pasta. Broccoli, green beans, asparagus, anything you want!

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Pesto Pasta with Shrimp

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 2 lbs shrimp , peeled and deveined
• 1 orange bell pepper , chopped
• 2 tsp dried thyme
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp extra virgin olive oil
• 1 (1lb) package gluten-free spaghetti pasta

Kale Pesto

• 2-3 large handfuls of kale
• ¼ cup cashews
• ¼ cup nutritional yeast
• ¼ tsp salt
• ¼ tsp black pepper
• 2 cloves of garlic
• ⅓ cup extra virgin olive oil

Instructions

• Start by making your kale pesto. Add the kale, cashews, nutritional yeast, salt, pepper, and garlic to a food processor. Pulse it for a few seconds to break everything down. Then, while the food processor is on, start slowly drizzling in the olive oil until it becomes a nice creamy pesto consistency. Set aside.
• Next, fill a large pot with water and bring it to a boil. Once boiling, add the pasta and cook according to package instructions.
• Preheat a large cast iron skillet over medium-high heat. Add 2-3 tbsp of olive oil, then add the peppers. Stir frequently, and cook for 2-3 minutes, until the peppers to soften up a bit. Then add the shrimp, and season with the dried thyme, salt, and pepper.
• Stir the shrimp and peppers frequently, and cook for 5-7 minutes, until the shrimp are cooked through and start to get a slight char on the outside.
• When the pasta is done cooking, reserve about 1/2 cup of the cooking liquid and set aside. Drain the pasta and put it back into the large pot. Immediately add the shrimp, peppers, and the pesto sauce to the pasta.
• Use tongs to toss everything together. If the pesto is kind of thick, then add some of the pasta water to loosen it up a bit. Toss until all of the pasta is coated in the pesto.
• Transfer to bowls and enjoy!

Looking for more dinner ideas?

• [Dairy-Free] Vegetarian Lasagna
• Thai Cashew Chicken Stir-Fry
• Spaghetti Squash Pad Thai
• Sheet Pan Honey Garlic Chicken & Veggies

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The post Kale Pesto Pasta with Shrimp & Peppers appeared first on The Wheatless Kitchen.

Why You’ll Love This Vegetarian Stuffed Acorn Squash

This is by far my favorite way to eat acorn squash! You can get so creative with what you want to fill it with, and it looks so pretty and impressive, while being relatively easy to pull off. It is easily a Fall favorite in our family, and it is a fun way to cook this type of squash.

This recipe is vegetarian, but you can also add a protein like ground turkey or sausage, and that would be just as delicious. Here are a couple of variations of acorn squash recipes HERE and HERE.

How to Cut Acorn Squash

Winter squashes like acorn and butternut can be a little intimidating to cut because they are so sturdy before you cook them. But if you do it the right way, it can be easier than you think!

To cut your acorn squash, you’ll need a sharp chef’s knife and a sturdy cutting board. To cut your acorn squash in half, you’ll need to cut off the end of the acorn squash with the stem on it. You don’t need to cut very much off, but probably 1/2 inch.

Once that’s done, you can stand your acorn squash vertically on the end that you just cut off. This provides a stable base for you to make a cut without cutting your fingers or hand. Next use your knife to make a vertical cut down the middle of the acorn squash. Then all you will need to do is use a spoon to scoop out the seeds and those stringy guts inside.

Ingredients for Wild Rice & Kale Stuffed Acorn Squash

• Acorn Squash – these are readily available in pretty much any grocery store or farmer’s market during the Fall and winter months, they are so versatile, and have a slightly sweet flavor
• Wild Rice – you can any type of rice you like in this recipe, but I just liked the variation and the chewy texture that wild rice offers
• Kale – kale is a hearty green that can hold up and not get too soft in a filling like this, but you could also use swiss chard if you want
• Mushrooms – they give off that meaty, savory flavor that goes so well with the rice
• Carrots – they add color, texture and extra veggies to the mix
• Olive Oil – the perfect earthy flavor to cook the dish in
• Vegetable broth – cooking your rice in broth instead of water adds so much flavor
• Paprika, salt, pepper – paprika adds the perfect subtle smokiness to the dish
• Fresh Garlic – I add fresh garlic to pretty much everything for added flavor, and it’s good for the gut!

How to Make Stuffed Acorn Squash

1. Preheat the oven to 375 degrees and prep your acorn squash by cutting it in half lengthwise and using a spoon to scoop out the seeds and guts.
2. Drizzle a little bit of olive oil on the inside and place face down on a lined baking sheet. Bake for 20-25 minutes, when it is soft enough to easily stick a fork all the way into the flesh.
3. While the squash is baking, make the filling. Combine the rice and broth in a small pot, cover, and bring to a boil. Once boiling, reduce to a simmer and let it cook for 20-25 minutes (or according to package instructions).
4. Preheat a medium sized skillet over medium heat. Add 2 tbsp olive oil, and sauté the mushrooms and carrots for 4-5 minutes, until soft and lightly brown. Add the garlic, kale, salt, pepper and paprika, stir for another 2-3 minutes, until the kale wilts.
5. Remove the skillet from the heat, and add the cooked rice to the vegetable mixture and stir to combine.
6. To serve, spoon the mixture into each of the little squash bowls. You should have enough filling to completely fill each squash.
7. Serve and enjoy!

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Vegetarian Stuffed Acorn Squash

Servings 4

Ingredients

• 2 acorn squash
• 3/4 cup uncooked wild rice
• 1 1/2 cups vegetable broth or water
• 8oz package mushrooms , stems removed and finely chopped
• 2 large carrots finely chopped
• 3 cups kale , finely chopped
• 3 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp paprika
• 2 cloves garlic , finely chopped

Instructions

• Preheat the oven to 375 degrees. Cut the acorn squash in half and scoop out the guts and the seeds.
• Drizzle a little bit of olive oil on the inside and place face down on a lined baking sheet. Bake for 20-25 minutes, when it is soft enough to easily stick a fork all the way into the flesh.
• While the squash is baking, make the filling. Combine the rice and broth in a small pot, cover, and bring to a boil. Once boiling, reduce to a simmer, and let cook for 20-25 minutes (or according to package instructions).
• Preheat a medium sized skillet over medium heat. Add 2 tbsp olive oil, and sauté the mushrooms and carrots for 4-5 minutes, until soft and lightly brown. Add the garlic, kale, salt, pepper and paprika, stir for another 1-2 minutes, until the kale wilts.
• Remove the skillet from the heat and add the cooked rice to the vegetable mixture and stir to combine.
• To serve, spoon the mixture into each of the little squash bowls. You should have enough filling to completely fill each squash.
• Serve and enjoy!

Looking for more easy dinner recipes?

• Southwestern Stuffed Peppers
• Lemon Herb Roasted Chicken & Potatoes
• Greek Pasta Salad
• Vegan Lentil Sloppy Joes

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You will LOVE this Vegetarian Butternut Squash Chili

Butternut is my favorite of all the winter squashes. It is slightly sweet, buttery, and extremely versatile. You can roast, steam, puree, or saute it. You can put it in soups, stews, chili, pasta, risotto, or even mix it with greens to make a warm salad. It can be used in heavier, more comforting dishes, or in lighter recipes. It is NOT hard to get creative with butternut squash.

This chili feels like a cross between being light AND hearty. It doesn’t seem like your typical comforting winter chili. And the addition of the beans makes it a little more filling, without being heavy. They add a nice punch of protein and fiber.

The combination of the sweet butternut squash and the smokiness of the fire roasted tomatoes is something special. I like seeing the little charred bits in the chili. It makes it feel like you slaved in the kitchen to make this, when in reality you threw it in the crockpot and came back 5 hours later to the smell of heaven. Or at least I let my husband think that.

Ingredients You’ll Need

• butternut squash
• carrots
• green bell pepper
• onion
• canned white beans
• canned fire roasted tomatoes
• vegetable stock
• chili powder
• cumin
• salt & pepper
• optional toppings: sour cream & fresh parsley

2 Different Cooking Methods

• SLOW COOKER or INSTANT POT – If you have either of these kitchen appliances, you know how convenient they can be. You can easily combine all of the ingredients into the pot, set it on low, and come back in a few hours. There is no need to pre-cook any of the ingredients since there are no meat products. But if you are going to add ground turkey or beef to the mix, just make sure you brown it in a skillet first, then add it in with the rest of the ingredients.
• STOVETOP – This method takes less time overall, you just have to be around it a little bit more than the slow cooker method. It is so perfect when you aren’t able to make it ahead of time. It is so simple, you would just use your biggest soup pot, combine everything together, and it would only take about 45 minutes to simmer.

What to Serve With Butternut Squash Chili

• Gluten-Free Flatbread with Homemade Hummus
• Zucchini & Sun-Dried Tomato Muffins
• Rosemary Cornbread Muffins
• Paleo Herb Dinner Rolls
• and if you aren’t trying to keep the entire meal vegetarian, then you can serve it up with perfectly roasted chicken, salmon, or your favorite type of protein!

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Vegetarian Butternut Squash Chili

This flavor-packed Vegetarian Butternut Squash Chili is hearty, and will feed a crowd! It is loaded with vegetables, sweet butternut squash, and white beans for added protein.

Servings 6

Ingredients

• 1 medium sized butternut squash (skin removed and chopped into bite sized pieces)
• 3 carrots , chopped
• 1 green bell pepper , chopped
• 1 medium onion , chopped
• 1 (14oz) cans white beans , rinsed and drained
• 1 (14oz) can fire roasted tomatoes
• 4-5 cups vegetable stock (depending on how thick you want it)
• 2 tsp chili powder
• 1 tsp cumin
• 3 cloves garlic , finely diced
• 1/2 tsp salt
• 1/2 tsp black pepper

Optional toppings

• sour cream
• fresh parsley

Instructions

• Slow cooker method: Make sure that you chop all of the vegetables in similar size pieces to ensure even cooking. Combine all of the ingredients into the slow cooker, give it all a good stir. Set it on LOW and let it cook for 4-5 hours.
• Stovetop method: Chop all of the vegetables in similar sizes to ensure even cooking. Preheat a large soup pot over medium heat. Add a drizzle of olive oil to the bottom of the pot, and add the onion, garlic, and butternut squash. Stir frequently, let it cook for 2-3 minutes until the onion starts to become translucent. Next, add in all of the rest of the ingredients and stir. Turn the heat down to medium-low and cover with a lid. Bring it to a gentle simmer and let it simmer for 40-45 minutes.
• Once done cooking, spoon it into bowls, and top with whatever you want. I love to add sour cream and fresh parsley.

Looking for more soup & chili recipes?

• Creamy Chicken & Rice Soup
• Coconut Kale Chickpea Soup
• White Bean & Sausage Stew with Kale
• Creamy Butternut Leek Soup

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