10 Clean Eating Dinner Recipes to Boost Your Health

Embracing a clean eating approach can significantly enhance your overall health and well-being by focusing on wholesome, unprocessed foods. Dinner is an ideal opportunity to incorporate clean eating principles into your daily routine, providing nourishment and vitality to support a balanced lifestyle. To assist you in this endeavor, we’ve compiled ten clean eating dinner recipes designed to boost your health while delighting your taste buds. Each recipe features fresh, nutrient-dense ingredients and simple preparation methods, making it easier to enjoy nutritious meals that align with your clean eating goals. Discover how these dishes can transform your dinner routine and contribute to a healthier you.

Gluten-Free Cauliflower Gnocchi Pomodoro

Gluten-Free Cauliflower Gnocchi Pomodoro is a light, wholesome twist on the classic Italian dish. The gnocchi is made from cauliflower, offering a gluten-free and lower-carb option, paired with a simple yet flavorful tomato sauce (Pomodoro). It’s a perfect weeknight meal that’s both healthy and satisfying.

Ingredients

1 head cauliflower, cut into florets (4 cups)
1 large russet potato, peeled and diced
3½ cups gluten-free all-purpose flour (such as Bob’s Red Mill)
⅔ cup grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs, whisked lightly until combined
Cornstarch
Pomodoro Sauce
2 tablespoons extra-virgin olive oil
1 red onion, diced
3 garlic cloves, minced
One 28-ounce can of crushed tomatoes
Kosher salt and freshly ground black pepper
½ teaspoon crushed red pepper flakes
2 tablespoons unsalted butter
⅓ cup grated Parmesan cheese
Basil, for serving

Directions

1. Make the Gnocchi: Place the cauliflower in a large pot with about 2 inches of water. Bring to a simmer, cover the pot, and steam until the cauliflower is very tender, 15 to 17 minutes. Drain well.
2. While the cauliflower cooks, place the potato in a small pot and cover it with cool water. Bring to a boil and then simmer until fork-tender, 10 to 12 minutes. Drain well.
3. While the cauliflower and potato are still hot, mash them together until the mixture is smooth (use a potato ricer if you have one). Mix in the flour, Parmesan, salt and pepper.
4. Make a well in the center of the mixture and add the eggs. Mix well to combine. Divide into three even pieces.
5. Dust a clean work surface lightly with cornstarch and then roll a third of the dough into a long rope that’s about ½ inch thick. Cut the rope into ¾-inch pieces.
6. Roll each piece across the tines of a fork to create ridges. Set aside on a cornstarch-dusted baking sheet.
7. Make the Pomodoro Sauce: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the garlic and sauté until fragrant, about 1 minute.
8. Add the tomatoes and bring to a simmer; season with salt and pepper. Mix in the red pepper flakes and simmer until good flavor develops 15 to 20 minutes. Stir in the butter and Parmesan.
9. Bring a large pot of salted water to a boil. Add the gnocchi to the pot and cook until they float to the surface, 3 to 4 minutes. Drain well.
10. Toss the drained gnocchi in the sauce until well-coated. Divide among plates and garnish with basil.

Vegan Slow-Cooker Detox Coconut Soup

This Vegan Slow-Cooker Detox Coconut Soup is a soothing, nutrient-packed recipe that’s perfect for cleansing and nourishing your body. Infused with creamy coconut milk, vibrant vegetables, and healing spices like turmeric and ginger, this soup is both comforting and rejuvenating. Plus, it’s easy to prepare in a slow cooker, making it a hands-off, healthy meal for any time of the week.

Ingredients

Broth
Three 13½-ounce cans of coconut milk
4 cups vegetable broth
2 stalks lemongrass, smashed
One 2-inch piece of fresh ginger peeled and sliced
2 garlic cloves, peeled and smashed
1 bunch scallions
Kosher salt
Juice of 2 limes
Toppings
5 ounces baby spinach
4 ounces glass noodles
2 cups sliced snow peas
1 bunch scallions, thinly sliced on the diagonal
1 cup bean sprouts
½ cup unsweetened coconut flakes
½ cup basil leaves
½ cup mint leaves
½ cup cilantro leaves
1 red Fresno chili, thinly sliced
Lime wedges, for serving

Directions

1. Make the Broth: In the bowl of a slow cooker, combine the coconut milk, vegetable broth, lemongrass, ginger, garlic and whole scallions.
2. Turn the slow cooker on low and cook until the broth is aromatic, about 7 hours. Remove the lemongrass stalks, pieces of ginger, garlic cloves, and scallions, reserving just the broth. Season with salt and stir in lime juice.
3. Add the spinach, glass noodles, and snow peas to the hot broth in the slow cooker, and let sit for 7 to 10 minutes. Stir to combine.
4. To serve, divide the soup between bowls and top generously with the scallions, bean sprouts, coconut flakes, basil, mint, cilantro and chili. Serve immediately, with more lime.

Vegan Spaghetti Squash with Mushroom Marinara Sauce

This Vegan Spaghetti Squash with Mushroom Marinara Sauce is a wholesome, plant-based take on classic pasta. Roasted spaghetti squash creates a light and nutritious base, while the rich mushroom marinara sauce adds bold flavor, making it a satisfying, gluten-free, and low-carb meal.

Ingredients

1 spaghetti squash, halved and seeds removed
4 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 pint cremini mushrooms, sliced
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 cups marinara sauce
4 tablespoons nutritional yeast

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Brush the inside of the squash with 1 tablespoon of olive oil; season with salt and pepper.
2. Place the squash cut side down on the baking sheet. Roast until fork-tender, 35 to 40 minutes.
3. While the squash cooks, heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms and sauté until browned and tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Stir in the thyme and rosemary; season with salt and pepper and transfer to a plate.
4. Add the marinara sauce to the skillet and cook over medium-low heat until warmed through about 5 minutes.
5. Remove the squash from the oven and shred it with a fork. To serve, top the squash with marinara sauce, mushrooms, and nutritional yeast.

Vegan Keto Coconut Curry

This Vegan Keto Coconut Curry is a rich, creamy, and low-carb dish that combines the bold flavors of coconut milk, curry spices, and nutritious vegetables. Packed with healthy fats and keto-friendly ingredients, it’s the perfect meal for those following a plant-based and ketogenic diet.

Ingredients

¼ cup vegan butter
½ green bell pepper, thinly sliced
2 scallions, thinly sliced, white and green parts kept separate
2 garlic cloves, thinly sliced
2½ tablespoons vegan red curry paste
1 medium zucchini, diced
1 medium carrot, diced
1½ cups unsweetened full-fat coconut milk
1 cup vegetable stock
2 tablespoons unflavored vegan protein powder
2 tablespoons natural unsweetened peanut butter
4 drops liquid stevia
1 teaspoon sea salt
Freshly ground black pepper
16 ounces extra-firm tofu, cut into medium dice
1 cup baby spinach
¼ cup chopped fresh cilantro, plus more for serving
4 tablespoons coconut oil, melted

Directions

1. In a large pot, melt the butter over medium heat. Add the bell pepper, scallion whites and garlic; cook until fragrant, about 1 minute. Add the curry paste and cook, stirring constantly, until fragrant, about 1 minute.
2. Stir in the zucchini, carrot, coconut milk, vegetable stock, protein powder, peanut butter, stevia, salt and black pepper. Bring to a boil, then reduce the heat to medium-low and simmer uncovered until the vegetables are tender, 8 to 10 minutes. Taste and adjust the seasoning if necessary.
3. Add the tofu and simmer for 5 minutes to warm through. Add the spinach and cilantro to wilt. Taste and adjust the seasoning if necessary.
4. Divide the curry among four bowls. Drizzle 1 tablespoon melted coconut oil over each portion. Sprinkle with the scallion greens and more cilantro.

30-Minute One-Pot Cheater’s Bouillabaisse

This 30-minute One-Pot Cheater’s Bouillabaisse is a quick and simplified version of the classic French seafood stew. Packed with flavor and accessible ingredients, this recipe delivers a rich and comforting dish with minimal effort and time. Perfect for a weeknight dinner or an easy weekend

Ingredients

2 tablespoons extra-virgin olive oil
3 leeks, halved and thinly sliced
1 fennel bulb, halved and thinly sliced, fronds reserved
Kosher salt and freshly ground black pepper
3 garlic cloves, minced
4 cups seafood stock
One 28-ounce can crushed tomatoes
Zest and juice of 1 orange
Pinch saffron
1 bay leaf
2 pounds cod, chopped
2 pounds shrimp, cleaned and peeled
2 pounds mussels, cleaned and de-bearded
½ cup chopped fresh parsley
Crusty bread, for serving

Directions

1. In a large stockpot, heat the olive oil over medium heat. Add the leeks and fennel and sauté until tender, about 4 minutes. Season with salt and pepper. Add the garlic and sauté until fragrant, about 1 minute.
2. Add the seafood stock, tomatoes, orange zest and juice, saffron and bay leaf. Bring to a simmer and cook until the liquid has reduced slightly, 12 to 15 minutes.
3. Add the cod and simmer for 2 minutes. Add the shrimp and mussels and cover the pot. Simmer until the seafood is fully cooked (the fish will be firm, the shrimp will be pink, and the mussels will be open), about 4 minutes. Discard any unopened mussels.
4. Stir in the parsley. Top with the reserved fennel fronds and serve with the bread.

Keto Sheet-Pan Chicken and Rainbow Veggies

This Keto Sheet-Pan Chicken and Rainbow Veggies recipe is a low-carb, delicious, and easy-to-make meal that comes together in one pan. The flavorful chicken pairs perfectly with a variety of colorful vegetables, all roasted together to create a satisfying and healthy dinner.

Ingredients

Nonstick spray
1 pound boneless, skinless chicken breasts
1 tablespoon sesame oil
2 tablespoons soy sauce
2 tablespoons honey
2 red bell peppers, diced
2 yellow bell peppers, diced
3 carrots, sliced
½ head broccoli, cut into florets
2 red onions, diced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
¼ cup chopped fresh parsley, for serving

Directions

1. Preheat the oven to 400°F. Lightly spray a baking sheet with nonstick spray.
2. Place the chicken onto the baking sheet. In a small bowl, whisk together the sesame oil and soy sauce. Brush the mixture evenly over the chicken.
3. Arrange the red and yellow bell peppers, carrots, broccoli and red onion on the baking sheet. Drizzle the olive oil over the vegetables and toss gently to coat; season with salt and pepper.
4. Roast until the vegetables are tender and the chicken is fully cooked, 20 to 25 minutes. Sprinkle with parsley before serving.

Veggie Niçoise Salad with Red Curry Green Beans

This Veggie Niçoise Salad with Red Curry Green Beans is a vibrant and satisfying meal that combines the classic French Niçoise salad with a twist of Thai flavor in the green beans. It’s packed with fresh vegetables, hearty chickpeas, and a flavorful dressing, making it perfect for a light lunch or dinner.

Ingredients

1 large shallot, minced
1 garlic clove, minced
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
½ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Salad
¾ pound new potatoes
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
½ tablespoon red curry paste
½ pound green beans, trimmed
Kosher salt
Freshly ground black pepper
4 cups baby arugula
1 bunch radishes, quartered
½ English cucumber, thinly sliced
3 large hard-boiled eggs, halved lengthwise
1 cup halved Niçoise olives

Directions

1. Make the Dressing: In a small bowl, whisk together the shallots, garlic, mustard and vinegar. Gradually whisk in the oil until the mixture is thick. Season with salt and pepper.
2. Make the Salad: In a large pot, cover the potatoes with 1 inch of water and bring to a boil. Cook until the potatoes are fork-tender, 8 to 10 minutes. Drain and cool slightly.
3. Meanwhile, in a medium bowl, whisk together the vinegar, olive oil and curry paste. Add the green beans and toss well to coat. Season with salt and pepper.
4. In a large bowl, toss the arugula with half of the dressing and then transfer to a large platter. In three separate small bowls, toss the potatoes, radishes, and cucumber slices with the remaining dressing.
5. Top the arugula with the potatoes, green beans, radishes, cucumber, hard-boiled eggs, and olives.

Radicchio, Lentil and Apple Salad with Vegan Cashew Dressing

This Radicchio, Lentil, and Apple Salad with Vegan Cashew Dressing is a hearty, nutritious salad with a delightful mix of bitter radicchio, sweet apples, and protein-packed lentils. The creamy vegan cashew dressing adds a rich, tangy flavor that ties the dish together beautifully.

Ingredients

Cashew Dressing
1¼ cups raw cashews
1 large and juicy lemon, juiced and zested
1 tablespoon olive oil
1 teaspoon kosher salt
Lentils
1 cup black lentils, rinsed well
2 garlic cloves, peeled
1 bay leaf
2 teaspoons extra-virgin olive oil
½ teaspoon kosher salt
Salad
1 head of radicchio, finely chopped
1 large tart-sweet apple (such as Honeycrisp)—halved, cored and thinly sliced
¼ cup fresh parsley leaves, torn
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
⅓ cup toasted hazelnuts or walnuts, coarsely chopped

Directions

1. Make the Cashew Dressing: Place the cashews in a medium bowl, cover them with boiling water, and soak for at least 2 hours or overnight.
2. Drain the cashews and transfer them to a high-speed blender. Add 4 tablespoons water along with the lemon juice and zest, olive oil, and salt. Process until smooth and creamy. Stop the blender, give the dressing a good mix with a spatula, and then continue processing. You can add another tablespoon of water if it’s too thick. Transfer to a clean bowl or jar, cover and refrigerate. The dressing will keep for up to a week.
3. Make the Lentils: Place the lentils, garlic, bay leaf, olive oil, and salt in a medium saucepan. Add enough water to generously cover the lentils, cover the pot, and bring to a boil over high heat. Reduce the heat to medium and simmer the lentils until tender, 20 to 25 minutes. You can make the lentils a day in advance and keep them refrigerated. (I also like to freeze leftovers and use them for another time.)
4. Assemble the Salad: In a large bowl, toss together the lentils, radicchio, apples, parsley, olive oil, and salt.
5. To serve, put a dollop of cashew dressing on each plate and swoosh it around with the back of a spoon. Top with a large serving of salad and toasted hazelnuts or walnuts. Toss the salad with the dressing and enjoy!

Spicy Whole Roasted Cauliflower

This Spicy Whole Roasted Cauliflower is a show-stopping, flavorful side dish that’s perfect for impressing your guests or simply enjoying as a hearty vegetable main. The whole cauliflower is roasted with a spicy seasoning blend, resulting in a tender, flavorful interior, and a deliciously crispy exterior.

Ingredients

1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish, or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Easy One-Pan Ratatouille Recipe

This Easy One-Pan Ratatouille is a simple and delicious way to enjoy the classic French vegetable stew. With minimal prep and cleanup, it’s perfect for a weeknight dinner or a healthy side dish. The vegetables are roasted together in one pan, allowing their flavors to meld beautifully.

Ingredients

5 tablespoons olive oil
2 garlic cloves, smashed
2 sprigs oregano
1 cup tomato puree (or tomato sauce)
1 small eggplant, thickly sliced
1 medium red onion, thickly sliced
2 medium summer squash, thickly sliced
2 medium zucchini, thickly sliced
2 small red bell peppers, sides cut off and halved
3 medium tomatoes, thickly sliced
2 tablespoons thyme leaves
Salt and freshly ground black pepper

Directions

1. Preheat the oven to 375°F. Place four individual baking dishes or one 9-inch square baking dish on a baking sheet.
2. In a small pot, heat the olive oil and garlic over medium-low heat. Cook until fragrant, about 1 minute. Remove the pot from the heat, add the oregano and let steep for 15 minutes. Remove and discard the garlic and oregano.
3. Drizzle 2 teaspoons of the olive oil into the base of each small baking dish (or 2 tablespoons into the base of the larger baking dish).
4. Spread 2 tablespoons tomato puree on the base of each baking dish (or ¼ cup on the base of the larger baking dish).
5. Layer the eggplant, onion, summer squash, zucchini, pepper and tomato in the prepared baking dishes. Stagger the slices slightly and don’t worry about being perfect or matchy–just make sure they are packed in tightly.
6. Brush the remaining tomato puree on top, then drizzle evenly with the remaining oil. Sprinkle with thyme and season with salt and pepper.
7. Roast until tender and beginning to brown at the surface and edges, 25 to 30 minutes. Cool for 5 to 10 minutes before serving.