10 Simple and Clean Eating Dinner Recipes You’ll Love

Discover 10 simple and clean eating dinner recipes that are as delicious as they are nourishing. These recipes focus on wholesome ingredients and straightforward preparation, making it easy to enjoy healthy, balanced meals without the fuss. Whether you’re looking for quick weeknight dinners or satisfying meals to keep you on track with your clean eating goals, these recipes offer a variety of flavors and options to suit every palate. Embrace the ease of clean eating with these delicious and effortless dinner ideas.

Roasted Tomato Soup

Roasting fresh tomatoes with garlic and onion imparts a rich depth of flavor to this incredibly simple soup.

Ingredients:

2 lbs fresh tomatoes, halved
1 onion, peeled and quartered
4 cloves garlic, peeled
2 tbsp olive oil
Salt and pepper to taste
1 tsp dried basil or 1 tbsp fresh basil (optional)
2 cups vegetable or chicken broth
1 tbsp balsamic vinegar (optional)
Fresh basil or parsley for garnish (optional)

Instructions:

Preheat Oven:
- Preheat your oven to 400°F (200°C).
Roast Vegetables:
- Place the halved tomatoes, quartered onion, and garlic cloves on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 30-40 minutes, or until the vegetables are tender and caramelized.
Blend the Soup:
- Transfer the roasted tomatoes, onion, and garlic to a large pot.
- Add the vegetable or chicken broth and bring to a simmer.
- Use an immersion blender to blend the mixture until smooth. Alternatively, you can blend the soup in batches using a regular blender.
Season and Finish:
- If using, stir in the dried or fresh basil and balsamic vinegar. Adjust seasoning with additional salt and pepper if needed.
- Simmer the soup for an additional 5 minutes to allow the flavors to meld.
Serve:
- Ladle the soup into bowls and garnish with fresh basil or parsley if desired. Serve hot with crusty bread or a grilled cheese sandwich.

Cauliflower Fried Rice

Get ready to be surprised (and delighted) by vegetables. Feel free to get creative with your choices—most ingredients in the recipe are flexible, so you can swap them out for other veggies or whatever is lingering in your crisper drawer.

Ingredients:

1 large head of cauliflower, cut into florets
2 tbsp sesame oil or olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 cup mixed vegetables (such as peas, carrots, and corn)
2 large eggs, beaten
3 green onions, chopped
2-3 tbsp soy sauce or tamari (adjust to taste)
1 tsp grated fresh ginger (optional)
Salt and pepper to taste
Fresh cilantro or sesame seeds for garnish (optional)

Instructions:

Prepare the Cauliflower:
- Place the cauliflower florets in a food processor and pulse until it resembles rice grains. You can also grate the cauliflower using a box grater.
Cook the Cauliflower:
- Heat 1 tablespoon of oil in a large skillet or wok over medium heat.
- Add the cauliflower “rice” and cook, stirring occasionally, for about 5-7 minutes until tender. Transfer to a bowl and set aside.
Stir-Fry the Vegetables:
- In the same skillet, add the remaining oil.
- Sauté the garlic and onion until fragrant and softened, about 2 minutes.
- Add the mixed vegetables and cook for another 3-4 minutes until tender.
Scramble the Eggs:
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side.
- Cook, stirring occasionally, until the eggs are fully scrambled.
Combine Ingredients:
- Add the cooked cauliflower “rice” back to the skillet.
- Stir in the green onions, soy sauce, and ginger (if using).
- Mix everything together and cook for another 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Serve:
- Garnish with fresh cilantro or sesame seeds if desired.
- Serve hot as a side dish or a main course.

Low-Carb Beef and Broccoli Stir Fry

This keto-friendly stir fry is incredibly quick to prepare and can be made with ingredients from your freezer and pantry. Add a touch of gochujang to give it an extra kick.

Ingredients:

1 lb (450g) beef sirloin or flank steak, thinly sliced
2 tbsp sesame oil or olive oil
2 cups broccoli florets
1 red bell pepper, sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp soy sauce or tamari (for gluten-free option)
1 tbsp oyster sauce (optional, for extra flavor)
1 tsp gochujang (Korean chili paste) or red pepper flakes (adjust to taste)
1 tbsp apple cider vinegar or rice vinegar
1 tsp sesame seeds (optional, for garnish)
2 green onions, sliced (for garnish)

Instructions:

Prepare the Beef:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the sliced beef and cook until browned and just cooked through, about 3-4 minutes. Remove from the skillet and set aside.
Cook the Vegetables:
- In the same skillet, add the remaining oil.
- Sauté the onion, garlic, and ginger until fragrant, about 1-2 minutes.
- Add the broccoli and bell pepper. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
Combine Ingredients:
- Return the cooked beef to the skillet.
- Stir in the soy sauce, oyster sauce (if using), gochujang, and vinegar. Mix well to combine and heat through, about 2 minutes.
Finish and Serve:
- Garnish with sesame seeds and green onions if desired.
- Serve hot on its own or with cauliflower rice for a complete low-carb meal.

Eggplant Pizza

Eggplant is the perfect low-carb, gluten-free alternative to traditional pizza crust, and it’s absolutely delicious. Let your guests customize their pizzas with their favorite toppings for a fun and interactive pizza party experience.

Ingredients:

1 large eggplant
2 tbsp olive oil
1/2 cup marinara sauce or pizza sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp garlic powder
Salt and pepper to taste
Your favorite pizza toppings (e.g., sliced bell peppers, mushrooms, olives, cooked sausage, etc.)
Fresh basil leaves for garnish (optional)

Instructions:

Preheat Oven:
- Preheat your oven to 400°F (200°C).
Prepare the Eggplant:
- Slice the eggplant into 1/2-inch thick rounds.
- Place the slices on a paper towel and sprinkle with a little salt. Let them sit for about 10 minutes to draw out excess moisture, then pat dry with a paper towel.
Cook the Eggplant:
- Brush both sides of the eggplant slices with olive oil.
- Arrange the slices on a baking sheet in a single layer.
- Bake for 20 minutes, flipping halfway through, until the eggplant is tender and slightly golden.
Assemble the Pizzas:
- Remove the eggplant slices from the oven and spread a thin layer of marinara or pizza sauce on each slice.
- Sprinkle with shredded mozzarella and grated Parmesan cheese.
- Add your desired pizza toppings.
Bake the Pizzas:
- Return the eggplant pizzas to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Season and Serve:
- Sprinkle with dried oregano, basil, garlic powder, and additional salt and pepper if desired.
- Garnish with fresh basil leaves if using.
- Serve hot and enjoy!

Spicy Lemon-Ginger Chicken Soup

Soothe a runny nose with this zesty chicken soup that strikes the perfect balance of spice. To enhance the flavors, prepare the broth a day in advance and assemble the soup just before serving.

Ingredients:

1 lb (450g) boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1-2 fresh green chilies, sliced (adjust to taste) or 1 tsp red pepper flakes
6 cups chicken broth
1 large carrot, sliced
2 stalks celery, sliced
1 cup mushrooms, sliced (optional)
1 lemon, juiced
1 tbsp soy sauce or tamari (for gluten-free option)
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper to taste
Fresh cilantro or parsley for garnish
Lemon wedges for serving (optional)

Instructions:

Prepare the Chicken:
- In a large pot, heat olive oil over medium heat.
- Add the chicken breasts or thighs and cook until no longer pink, about 5-7 minutes per side. Remove from the pot, shred or chop the chicken into bite-sized pieces, and set aside.
Cook the Aromatics:
- In the same pot, add the diced onion, minced garlic, and minced ginger. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Stir in the sliced green chilies or red pepper flakes, and cook for another minute.
Build the Soup:
- Pour in the chicken broth and bring to a boil.
- Add the sliced carrots, celery, and mushrooms (if using). Reduce heat and let simmer for 10-15 minutes, or until the vegetables are tender.
Add Chicken and Seasonings:
- Return the shredded or chopped chicken to the pot.
- Stir in the lemon juice, soy sauce, dried thyme, and oregano. Season with salt and pepper to taste.
Simmer and Serve:
- Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
- Garnish with fresh cilantro or parsley, and serve with lemon wedges if desired.

Salmon with Pesto and Blistered Tomatoes

Elevate your meal with Salmon with Pesto and Blistered Tomatoes, a delightful dish that combines tender, flaky salmon with the vibrant flavors of basil pesto and caramelized tomatoes. This recipe is not only delicious but also quick and easy to prepare, making it perfect for a weeknight dinner or a special occasion. The rich, herby pesto complements the succulent salmon, while the blistered tomatoes add a burst of sweetness and tang. Enjoy a meal that’s both healthy and bursting with flavor!

Ingredients:

4 salmon fillets (about 6 oz each)
2 tbsp olive oil, divided
Salt and pepper to taste
1 cup cherry or grape tomatoes
1/4 cup basil pesto (store-bought or homemade)
1 tbsp balsamic vinegar (optional)
Fresh basil leaves for garnish (optional)

Instructions:

Preheat Oven:
- Preheat your oven to 400°F (200°C).
Prepare the Tomatoes:
- Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat.
- Add the cherry or grape tomatoes and cook, stirring occasionally, until they start to blister and release their juices, about 5 minutes.
- Season with a pinch of salt and pepper. If using balsamic vinegar, drizzle it over the tomatoes and stir to combine. Remove from the skillet and set aside.
Prepare the Salmon:
- Season the salmon fillets with salt and pepper.
- Wipe out the skillet and add the remaining tablespoon of olive oil. Heat over medium-high heat.
- Place the salmon fillets in the skillet, skin-side down, and sear for about 2-3 minutes, until the skin is crispy.
Bake the Salmon:
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Assemble the Dish:
- Remove the skillet from the oven and spread a generous amount of basil pesto over each salmon fillet.
- Return the blistered tomatoes to the skillet around the salmon.
Serve:
- Garnish with fresh basil leaves if desired.
- Serve the salmon hot, accompanied by the blistered tomatoes and a side of your choice, such as roasted vegetables or a fresh salad.

Watermelon Poke Bowls

Brighten up your meal with Watermelon Poke Bowls, a refreshing and vibrant twist on the classic poke bowl. Featuring juicy, cubed watermelon in place of traditional fish, these bowls are bursting with flavor and texture. Paired with a mix of crunchy vegetables, creamy avocado, and a savory soy-based dressing, Watermelon Poke Bowls offer a light and healthy option that’s perfect for summer. Ideal for a quick lunch or a colorful dinner, this dish combines the sweetness of watermelon with the savory elements of a poke bowl for a unique and delightful culinary experience.

Ingredients:

4 cups watermelon, cut into 1-inch cubes
2 tbsp soy sauce or tamari (for gluten-free option)
1 tbsp rice vinegar
1 tbsp honey or agave syrup
1 tsp sesame oil
1 avocado, sliced
1 cucumber, sliced
1 cup shredded carrots
1/4 cup thinly sliced radishes
1/4 cup edamame (cooked)
2 tbsp sesame seeds
2 green onions, sliced
Fresh cilantro or mint for garnish (optional)

Instructions:

Prepare the Watermelon:
- Place the watermelon cubes in a large bowl.
Make the Dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil until well combined.
Marinate the Watermelon:
- Pour the dressing over the watermelon cubes and gently toss to coat. Let it marinate for about 10-15 minutes to allow the flavors to meld.
Assemble the Bowls:
- Divide the marinated watermelon among serving bowls.
- Arrange slices of avocado, cucumber, shredded carrots, radishes, and edamame around the watermelon.
Garnish and Serve:
- Sprinkle sesame seeds and sliced green onions over the bowls.
- Garnish with fresh cilantro or mint if desired.
- Serve immediately and enjoy!

Spring Roll Bowls

This incredibly flavorful meal can be prepared and assembled in advance. If you’re not in the mood for chicken, feel free to substitute with tofu or shrimp.

Ingredients:

For the Bowls:
- 1 cup cooked brown rice or quinoa
- 1 cup shredded cabbage (green or red)
- 1 large carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 avocado, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup edamame (cooked)
- Optional protein: 1 cup cooked chicken, tofu, or shrimp
For the Peanut Sauce:
- 1/4 cup peanut butter
- 2 tbsp soy sauce or tamari (for gluten-free option)
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1-2 tsp sriracha or chili garlic sauce (adjust to taste)
- 2-3 tbsp water, to thin the sauce

Instructions:

Prepare the Ingredients:
- Cook the brown rice or quinoa according to package instructions. Let it cool.
- Julienne or slice the vegetables as directed. If using tofu or shrimp, cook and prepare them as desired.
Make the Peanut Sauce:
- In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, and sriracha.
- Gradually add water, a tablespoon at a time, until you reach your desired consistency. The sauce should be smooth and pourable.
Assemble the Bowls:
- Divide the cooked rice or quinoa among serving bowls.
- Top with shredded cabbage, julienned carrots, cucumber, red bell pepper, and avocado slices.
- Add the cooked protein (chicken, tofu, or shrimp) if using.
- Sprinkle with fresh cilantro and mint.
- Add a portion of edamame to each bowl.
Serve:
- Drizzle with peanut sauce or serve on the side for dipping.
- Enjoy immediately or store in the refrigerator for up to 3 days.

Warm Sesame Noodle Salad

We’re all about a “salad” that features noodles as the star. While some garnishes are optional, be sure to include cilantro, peanuts, and lime wedges for the best flavor.

Ingredients:

8 oz (225g) soba noodles or other noodles of your choice
2 tbsp sesame oil
1 cup shredded carrots
1 cup snap peas or snow peas, trimmed
1 red bell pepper, thinly sliced
2 green onions, sliced
1/4 cup fresh cilantro, chopped
1/4 cup toasted sesame seeds
For the Dressing:
- 3 tbsp soy sauce or tamari (for gluten-free option)
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1 tsp freshly grated ginger
- 1/2 tsp sriracha or chili garlic sauce (optional, for heat)

Instructions:

Cook the Noodles:
- Cook the noodles according to package instructions. Drain and rinse under cold water to stop cooking. Toss with 1 tablespoon of sesame oil to prevent sticking.
Prepare the Vegetables:
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat.
- Add shredded carrots, snap peas, and bell pepper. Stir-fry for 3-4 minutes, until vegetables are tender-crisp.
Make the Dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and sriracha (if using).
Combine Ingredients:
- Add the cooked noodles to the skillet with vegetables. Pour the dressing over the noodles and vegetables. Toss to coat everything evenly and heat through, about 2 minutes.
Finish and Serve:
- Remove from heat and stir in sliced green onions and chopped cilantro.
- Garnish with toasted sesame seeds.
- Serve warm and enjoy!

Summer Millet Salad

If you haven’t tried millet before, it’s a mild, gluten-free grain that cooks quickly. While this recipe features summer vegetables, you can easily substitute with seasonal produce such as sweet potatoes, kale, or squash during colder months.

Ingredients:

1 cup millet
2 cups water or vegetable broth
1 tbsp olive oil
1 cup cherry or grape tomatoes, halved
1 cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup fresh corn kernels (or thawed frozen corn)
1/4 cup red onion, finely chopped
1/4 cup fresh basil, chopped
1/4 cup crumbled feta cheese (optional)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- Salt and pepper to taste

Instructions:

Cook the Millet:
- Rinse the millet under cold water.
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
- Add the millet, reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the millet is tender. Fluff with a fork and let it cool.
Prepare the Vegetables:
- While the millet is cooling, chop the tomatoes, cucumber, bell pepper, and red onion.
- In a large bowl, combine the cooled millet with the chopped vegetables, corn, and fresh basil.
Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper.
Combine and Serve:
- Pour the dressing over the millet and vegetable mixture. Toss to coat evenly.
- If using, sprinkle crumbled feta cheese over the salad and gently toss again.
- Serve chilled or at room temperature.