10 Clean Eating Dinner Recipes That Are Easy to Make

Adopting a clean eating approach can significantly enhance your health, but finding recipes that are both easy to prepare and aligned with clean eating principles can sometimes be challenging. To make healthy dining more accessible, we’ve curated ten clean eating dinner recipes that are both simple to make and packed with nutritious ingredients. Each recipe emphasizes whole foods, minimal processing, and balanced nutrition, ensuring that you can enjoy satisfying meals that support your wellness goals without spending excessive time in the kitchen. These dishes are perfect for busy weeknights or any occasion when you seek a wholesome and delicious dinner.

Halal Cart-Style Cauliflower Bowl

Halal Cart-Style Cauliflower Bowl is a flavorful, plant-based twist on the popular street food. Roasted cauliflower is seasoned with spices similar to those found in halal cart dishes. Serve the cauliflower over a bed of rice or quinoa, and top with fresh veggies like cucumbers, tomatoes, and red onions. Drizzle with a tangy tahini sauce and a sprinkle of fresh herbs for a delicious, nutritious meal.

Ingredients
1 large head of cauliflower, cut into florets
2 tbsp olive oil
1 tbsp ground cumin
1 tbsp ground paprika
1 tsp garlic powder
Salt and pepper to taste
1 cup cooked quinoa or rice
1/2 cup diced cucumber
1/2 cup cherry tomatoes, halved
1/4 cup chopped red onion
1/4 cup fresh parsley, chopped
1/4 cup tahini sauce or yogurt sauce

Instructions
1. Roast Cauliflower: Toss cauliflower florets with olive oil, cumin, paprika, garlic powder, salt, and pepper. Roast at 425°F (220°C) for 20-25 minutes until tender and golden.
2. Prepare Veggies: While cauliflower roasts, chop cucumber, tomatoes, and red onion.
3. Assemble Bowl: Start with a base of cooked quinoa or rice. Top with roasted cauliflower, cucumber, tomatoes, red onion, and parsley.
4. Add Sauce: Drizzle with tahini or yogurt sauce.
5. Serve: Enjoy warm or at room temperature!

Summer Roll Bowls

Summer Roll Bowls are a fresh and vibrant meal inspired by classic Vietnamese summer rolls. Start with a base of rice noodles or lettuce, then add an assortment of crisp veggies like carrots, cucumbers, and bell peppers. Top with protein such as shrimp, tofu, or chicken, and garnish with fresh herbs like mint and cilantro. Serve with a side of dipping sauce, such as a peanut or hoisin sauce, for a light and flavorful bowl that’s perfect for warm weather!

Ingredients
1 cup cooked rice noodles or quinoa
1 cup shredded cabbage or lettuce
1/2 cup shredded carrots
1/2 cup sliced bell peppers
1/2 cup cucumber, sliced
1/4 cup fresh herbs (cilantro, mint, or basil)
1/2 cup cooked shrimp, chicken, or tofu
For the Sauce
1/4 cup hoisin sauce
1 tbsp rice vinegar
1 tbsp soy sauce or tamari
1 tsp sesame oil
Optional: 1 tsp sriracha for heat

Instructions
1. Cook Rice Noodles: Prepare rice noodles or quinoa according to package instructions.
2. Prep Veggies: Slice and shred veggies as needed.
3. Cook Protein: Cook shrimp, chicken, or tofu and slice into bite-sized pieces.
4. Assemble Bowl: Layer noodles or quinoa, veggies, and protein in bowls.
5. Make Sauce: Mix hoisin sauce, rice vinegar, soy sauce, sesame oil, and optional sriracha.
6. Serve: Drizzle sauce over the bowls and top with fresh herbs. Enjoy!

Grilled Portobello Tacos

Grilled Portobello Tacos are a hearty and flavorful vegetarian option. Marinate Portobello mushroom caps in a mixture of olive oil, lime juice, and spices, then grill until tender. Slice the mushrooms and serve them in soft or crispy taco shells with toppings like shredded cabbage, avocado, salsa, and a drizzle of lime crema or your favorite sauce. These tacos offer a satisfying, meat-free alternative that’s perfect for any taco night!

Ingredients
4 large Portobello mushroom caps
2 tbsp olive oil
1 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
Salt and pepper to taste
8 small tortillas
1 cup shredded cabbage
1/2 cup diced tomatoes
1/4 cup chopped cilantro
1/2 cup avocado, sliced
1/4 cup sour cream or Greek yogurt
Lime wedges for serving

Instructions
1. Marinate Mushrooms: Brush Portobello caps with olive oil and season with chili powder, cumin, garlic powder, salt, and pepper.
2. Grill Mushrooms: Grill over medium heat for 4-5 minutes per side until tender. Slice into strips.
3. Warm Tortillas: Heat tortillas in a dry skillet or microwave.
4. Assemble Tacos: Fill tortillas with grilled mushrooms, shredded cabbage, diced tomatoes, and avocado.
5. Add Toppings: Top with cilantro and a dollop of sour cream or Greek yogurt.
6. Serve: Squeeze lime wedges over the tacos before serving. Enjoy!

Vegan Pizza

Vegan Pizza is a plant-based twist on a classic favorite. Start with a pizza crust, then spread a layer of tomato sauce or pesto. Top with a variety of veggies like mushrooms, bell peppers, spinach, and onions. Add vegan cheese or a sprinkle of nutritional yeast for a cheesy flavor. Bake until the crust is golden and the toppings are cooked through. It’s a delicious, customizable pizza that’s perfect for vegans and non-vegans alike!

Ingredients
1 pizza dough (store-bought or homemade)
1/2 cup tomato sauce
1 cup vegan cheese (mozzarella-style)
1/2 cup sliced mushrooms
1/2 cup bell peppers, sliced
1/4 cup red onion, sliced
1/4 cup black olives
1 tbsp olive oil
Fresh basil for garnish (optional)

Instructions
1. Preheat Oven: Preheat oven to 475°F (245°C).
2. Prepare Dough: Roll out pizza dough on a floured surface and place it on a baking sheet or pizza stone.
3. Assemble Pizza: Spread tomato sauce over the dough. Top with vegan cheese, mushrooms, bell peppers, red onions, and olives.
4. Bake: Drizzle with olive oil and bake for 10-12 minutes until the crust is golden and toppings are cooked.
5. Garnish: Add fresh basil leaves before serving, if desired.
6. Serve: Slice and enjoy warm!

Chicken Shawarma Bowls

Chicken Shawarma Bowls are a flavorful and hearty meal inspired by the classic Middle Eastern dish. Marinated chicken, seasoned with spices like cumin, coriander, and paprika, is grilled or roasted until tender. Serve the chicken over a bed of rice or quinoa, along with fresh veggies like cucumbers, tomatoes, and red onions. Top with creamy hummus or tzatziki, and finish with a sprinkle of fresh herbs and a drizzle of tahini or lemon juice for a delicious, customizable bowl!

Ingredients
1 lb chicken breast, sliced
2 tbsp olive oil
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste
1 cup cooked quinoa or rice
1/2 cup chopped cucumber
1/2 cup cherry tomatoes, halved
1/4 cup red onion, sliced
1/4 cup hummus or tzatziki
1 tbsp lemon juice
Fresh parsley for garnish

Instructions
1. Marinate Chicken: Toss sliced chicken with olive oil, cumin, coriander, paprika, garlic powder, salt, and pepper. Let marinate for 15-30 minutes.
2. Cook Chicken: Grill or sauté the chicken over medium heat until fully cooked, about 6-8 minutes per side.
3. Assemble Bowl: Start with a base of cooked quinoa or rice. Add cooked chicken, cucumber, tomatoes, and red onion.
4. Add Toppings: Drizzle with lemon juice and top with hummus or tzatziki. Garnish with fresh parsley.
5. Serve: Enjoy warm!

Grilled Teriyaki Cauliflower Steaks

Grilled Teriyaki Cauliflower Steaks are a savory, plant-based main dish. Slice a whole cauliflower into thick “steaks” and marinate them in teriyaki sauce for at least 30 minutes. Grill the cauliflower steaks until tender and charred, brushing with more teriyaki sauce as they cook. Serve with steamed rice and a side of stir-fried veggies for a flavorful, healthy meal that’s perfect for any barbecue or dinner!

Ingredients
1 large head of cauliflower
1/2 cup teriyaki sauce
2 tbsp olive oil
1 tbsp sesame seeds (optional)
2 green onions, sliced (optional)
Salt and pepper to taste

Instructions
1. Prepare Cauliflower: Slice cauliflower into 1-inch thick steaks.
2. Marinate: Brush both sides with olive oil and teriyaki sauce. Season with salt and pepper. Let marinate for 10-15 minutes.
3. Grill: Preheat grill to medium heat. Grill cauliflower steaks for 5-7 minutes on each side until tender and charred.
4. Garnish: Sprinkle with sesame seeds and green onions if using.
5. Serve: Enjoy warm as a main dish or side!

Baked Cod

Baked Cod is a light and healthy seafood dish. Season cod fillets with olive oil, lemon juice, garlic, and herbs like parsley or thyme. Place them in a baking dish and bake at 400°F (200°C) for 12-15 minutes, or until the fish is flaky and cooked through. Serve with a side of roasted vegetables or a fresh salad for a simple, nutritious meal.

Ingredients
4 cod fillets
2 tbsp olive oil
2 tbsp lemon juice
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions
1. Preheat Oven: Preheat oven to 400°F (200°C).
2. Season Cod: Place cod fillets on a baking sheet. Drizzle with olive oil and lemon juice, then sprinkle with garlic powder, paprika, salt, and pepper.
3. Bake: Bake for 12-15 minutes until the fish is flaky and cooked through.
4. Garnish: Sprinkle with fresh parsley if desired.
5. Serve: Enjoy warm with your favorite sides!

Blackened Shrimp Bowls

Blackened Shrimp Bowls are a delicious and easy way to enjoy a flavorful, protein-packed meal. This recipe features perfectly seasoned shrimp, cooked to a crispy blackened perfection, and served over a bed of fresh greens and your favorite veggies. It’s a quick and satisfying option for a healthy lunch or dinner!

Ingredients
1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper (optional for heat)
Salt and pepper to taste
1 cup cooked quinoa or rice
1/2 cup corn (grilled or canned)
1/2 cup black beans (rinsed)
1/2 cup diced avocado
1/4 cup salsa or pico de gallo
Lime wedges for serving

Instructions
1. Season Shrimp: Toss shrimp with olive oil, paprika, garlic powder, onion powder, cayenne (optional), salt, and pepper.
2. Cook Shrimp: Sauté shrimp in a hot skillet for 2-3 minutes per side until blackened and fully cooked.
3. Assemble Bowl: Start with a base of cooked quinoa or rice. Add blackened shrimp, corn, black beans, and avocado.
4. Add Toppings: Top with salsa or pico de gallo and squeeze lime wedges over the bowl.
5. Serve: Enjoy warm!

Cabbage Schnitzel

Cabbage Schnitzel offers a unique twist on the classic schnitzel. This dish features tender cabbage slices coated in a crispy, seasoned breading and pan-fried to perfection. It’s a flavorful and satisfying alternative that’s perfect for a hearty lunch or dinner!

Ingredients
1 small head of cabbage sliced into 1/2-inch thick rounds
1 cup flour
2 large eggs, beaten
1 cup breadcrumbs
1/2 tsp paprika
Salt and pepper to taste
3 tbsp olive oil or vegetable oil

Instructions
1. Prepare Cabbage: Slice cabbage into thick rounds and remove any loose leaves.
2. Bread Cabbage: Dredge each cabbage slice in flour, then dip in beaten eggs, and coat with breadcrumbs mixed with paprika, salt, and pepper.
3. Fry: Heat oil in a skillet over medium heat. Fry cabbage slices for 3-4 minutes per side until golden brown and crispy.
4. Drain: Place fried cabbage on paper towels to drain excess oil.
5. Serve: Enjoy warm with your favorite dipping sauce or as a side dish!

Sesame Tofu & Broccoli

Sesame Tofu & Broccoli is a vibrant, flavorful dish that pairs crispy tofu with crisp-tender broccoli, all bathed in a rich, nutty sesame sauce. This quick and easy recipe is not only packed with protein and vegetables but also delivers a deliciously satisfying meal. Ideal for a nutritious weeknight dinner or a healthy lunch, it’s sure to become a favorite in your recipe rotation!

Ingredients
1 block of firm tofu, drained and cubed
2 tbsp sesame oil
2 cups broccoli florets
1/4 cup soy sauce or tamari
2 tbsp sesame seeds
2 tbsp honey or maple syrup
1 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp grated ginger (optional)
Cooked rice or quinoa, for serving

Instructions
1. Prepare Cabbage: Slice cabbage into thick rounds and remove any loose leaves.
2. Bread Cabbage: Dredge each cabbage slice in flour, then dip in beaten eggs, and coat with breadcrumbs mixed with paprika, salt, and pepper.
3. Fry: Heat oil in a skillet over medium heat. Fry cabbage slices for 3-4 minutes per side until golden brown and crispy.
4. Drain: Place fried cabbage on paper towels to drain excess oil.
5. Serve: Enjoy warm with your favorite dipping sauce or as a side dish!