Are you tired of sacrificing taste for a healthy lifestyle? Look no further! As a “dirty girl” who loves cooking up a storm, I’m thrilled to share 18 of my favorite wholesome clean food recipes that are not only good for you but also delicious and easy to make. From vibrant bowls to hearty stews, these recipes will fuel your body and satisfy your cravings.
From the moment you take a bite, you’ll know why I call them “dirty” – they’re so good, it’s like a little party in your mouth! And don’t worry, I’ve got you covered with a variety of options to suit every taste and dietary need. Whether you’re vegan, gluten-free, or just looking for some inspiration for your next meal, these recipes are sure to become new favorites.
In this article, we’ll be diving into the world of wholesome clean food with a focus on using only the freshest, most natural ingredients. Say goodbye to processed foods and hello to a culinary experience that will leave you feeling energized and nourished from the inside out.
So, what are you waiting for? Let’s get cooking and indulge in some delicious dirty girl recipes!
Rainbow Quinoa Buddha Bowl with Tahini Dressing
Elevate your mealtime with this vibrant and nutritious bowl, featuring a rainbow of roasted vegetables, quinoa, and creamy tahini dressing.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 1 orange bell pepper, seeded and chopped
– 1 small zucchini, sliced
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Chopped fresh herbs (optional)
Instructions:
1. Cook quinoa according to package instructions.
2. Preheat oven to 400°F (200°C). Toss bell peppers and zucchini with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
3. In a blender or food processor, combine tahini, lemon juice, garlic, salt, and pepper. Blend until smooth.
4. To assemble the bowls, divide cooked quinoa among four bowls. Top with roasted vegetables and drizzle with tahini dressing. Garnish with fresh herbs, if desired.
Cooking Time: 30-40 minutes
Spicy Chickpea and Sweet Potato Stew
This hearty stew is a perfect blend of flavors and textures, with the sweetness of sweet potatoes balanced by the spiciness of chickpeas. A great option for a comforting and nutritious meal.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 2 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, heat 2 tbsp olive oil over medium-high. Add onions, garlic, bell pepper, cumin, smoked paprika, and cayenne pepper. Cook until vegetables are softened, about 5-7 minutes.
4. Add chickpeas, vegetable broth, and diced tomatoes to the pot. Bring to a simmer.
5. Stir in roasted sweet potatoes and season with salt and pepper to taste.
6. Simmer for an additional 10-15 minutes or until flavors have melded together.
Cooking Time: 35-40 minutes
Zucchini Noodles with Creamy Avocado Pesto
Transform your pasta game with this vibrant and nutritious recipe, featuring zucchini noodles tossed in a creamy avocado pesto sauce.
Ingredients:
• 2 medium zucchinis
• 1 ripe avocado
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
Instructions:
1. Preheat your spiralizer or mandoline to create zucchini noodles.
2. In a blender or food processor, combine avocado, Parmesan cheese, garlic, lemon juice, and olive oil. Blend until smooth and creamy.
3. Cook the zucchini noodles according to package instructions (usually 3-5 minutes).
4. Toss cooked zucchini noodles with the creamy avocado pesto sauce. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional Parmesan cheese if desired.
Cooking Time: 10-15 minutes
Lentil and Mushroom Stuffed Bell Peppers
A flavorful vegetarian dish that combines the natural sweetness of bell peppers with the savory goodness of lentils and mushrooms.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked lentils
– 1 cup sliced mushrooms (button or cremini)
– 2 cloves garlic, minced
– 1/2 cup grated cheddar cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until softened, about 5 minutes.
4. Add cooked lentils, garlic, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
5. Stuff each bell pepper with the lentil-mushroom mixture, filling to the top.
6. If using cheese, sprinkle it on top of the filling.
7. Cover baking dish with aluminum foil and bake for 30 minutes.
8. Remove foil and continue baking for an additional 15-20 minutes, or until bell peppers are tender.
Cooking Time: 45-50 minutes
Turmeric Roasted Cauliflower with Lemon Tahini Sauce
This vibrant and flavorful recipe combines the earthy sweetness of roasted cauliflower with the creamy tanginess of lemon tahini sauce, all infused with the warm, spicy essence of turmeric. Perfect as a side dish or light lunch.
Ingredients:
– 1 head of cauliflower
– 2 tbsp olive oil
– 1 tsp ground turmeric
– Salt and pepper to taste
– 1/4 cup lemon juice (freshly squeezed)
– 1/4 cup tahini
– 1 garlic clove, minced
– 2 tbsp chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the cauliflower into florets and toss with olive oil, turmeric, salt, and pepper.
3. Spread the cauliflower on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
4. Meanwhile, mix lemon juice, tahini, garlic, and parsley in a bowl to create the sauce.
5. Serve the roasted cauliflower with the lemon tahini sauce drizzled over the top.
Cooking Time: 25-30 minutes
Black Bean and Sweet Potato Tacos with Mango Salsa
This flavorful recipe combines the comfort of sweet potatoes and black beans with the brightness of fresh mango, all wrapped up in a crispy taco shell.
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8 tacos shells
– Salt and pepper to taste
– Mango salsa (recipe below)
Mango Salsa:
– 2 ripe mangos, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, cook onion, bell pepper, and garlic over medium-high heat until softened.
4. Add black beans to the skillet and stir to combine. Season with salt and pepper to taste.
5. Warm tacos shells according to package instructions.
6. Assemble tacos by filling shells with roasted sweet potatoes, black bean mixture, and a spoonful of mango salsa.
Cooking Time: 30-35 minutes
Kale and White Bean Soup with Garlic Croutons
This hearty soup combines the nutritional power of kale and cannellini beans with the crunch of garlic croutons, making it a perfect meal for a chilly evening.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper, to taste
– 6 slices baguette, cut into 1-inch cubes (for croutons)
– 2 cloves garlic, minced (for croutons)
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the chopped kale, vegetable broth, and cannellini beans to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until the kale is tender.
3. Preheat oven to 350°F (175°C). Toss the baguette cubes with minced garlic and olive oil. Spread on a baking sheet and bake for 10-12 minutes or until golden brown.
4. Season the soup with salt and pepper to taste. Serve hot, topped with garlic croutons.
Cooking Time: 40-45 minutes
Chia Seed Pudding with Fresh Berries and Almond Butter
A healthy and delicious breakfast or snack option, this chia seed pudding is packed with nutritious ingredients and topped with fresh berries and creamy almond butter.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– 1/2 cup sliced strawberries, blueberries, or raspberries (or a combination)
– 2 tablespoons almond butter
Instructions:
1. In a small bowl, mix together chia seeds, almond milk, honey, and vanilla extract.
2. Refrigerate for at least 2 hours or overnight to allow the chia seeds to gel.
3. Just before serving, top the pudding with sliced fresh berries.
4. Spread 1 tablespoon of almond butter on top of the berries.
Cooking Time: None, as this is a refrigerated pudding.
Roasted Beet and Arugula Salad with Balsamic Glaze
Roasted Beet and Arugula Salad with Balsamic Glaze Recipe
Summary: Elevate your salad game with this vibrant combination of roasted beets, peppery arugula, and tangy balsamic glaze.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 4 cups arugula
– 1/4 cup crumbled goat cheese (optional)
– Balsamic glaze (store-bought or homemade)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, combine arugula and roasted beets.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. If using goat cheese, crumble on top of the salad.
7. Drizzle balsamic glaze over the salad and serve.
Cooking Time: 50 minutes (including beet roasting time)
Vegan Lentil Loaf with Maple Glaze
Elevate your brunch game with this wholesome Vegan Lentil Loaf, topped with a sweet and sticky maple glaze.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/2 cup chopped walnuts
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup maple syrup
– 1 tablespoon apple cider vinegar
– 1 egg replacement (such as flaxseed or chia seeds)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine lentils, oats, brown sugar, walnuts, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, maple syrup, apple cider vinegar, and egg replacement.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick comes out clean.
7. While the loaf is baking, prepare the maple glaze by whisking together 2 tablespoons maple syrup and 1 tablespoon non-dairy milk.
8. Remove loaf from oven and brush with maple glaze. Return to oven for an additional 5 minutes.
Cooking Time: 50-55 minutes
Spiralized Carrot and Cucumber Salad with Ginger Dressing
A refreshing summer salad that combines the sweetness of spiralized carrots with the crunch of cucumbers, all tied together with a zesty ginger dressing.
Ingredients:
– 2 large carrots
– 1 medium cucumber
– 1/4 cup freshly squeezed ginger juice
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Spiralize the carrots using a spiralizer or a vegetable peeler.
2. Slice the cucumber into thin rounds.
3. In a blender, combine ginger juice, olive oil, apple cider vinegar, and honey. Blend until smooth.
4. In a large bowl, combine the spiralized carrots and cucumber slices.
5. Pour the ginger dressing over the carrot-cucumber mixture and toss to coat.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10 minutes
Stuffed Portobello Mushrooms with Spinach and Walnuts
A flavorful vegetarian dish perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1/2 cup fresh spinach leaves
– 1/4 cup chopped walnuts
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, walnuts, and garlic.
3. Stuff each mushroom cap with the spinach mixture, dividing it evenly among the four mushrooms.
4. Drizzle the tops with olive oil and season with salt and pepper.
5. If using Parmesan cheese, sprinkle a pinch on top of each mushroom.
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Quinoa and Black Bean Stuffed Avocados
A flavorful twist on traditional guacamole, this recipe combines creamy avocado with nutritious quinoa and black beans for a satisfying snack or light meal.
Ingredients:
– 3 ripe avocados
– 1 cup cooked quinoa
– 1 cup cooked black beans
– 1/4 cup diced red onion
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional: chopped cilantro, scallions, or jalapeño for garnish
Instructions:
1. Cut the avocados in half and remove the pit.
2. In a medium bowl, mix together cooked quinoa, black beans, diced red onion, and lime juice.
3. Divide the quinoa mixture evenly among the avocado halves, spooning it into the pit cavity.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro, scallions, or jalapeño if desired.
Cook Time: 10 minutes (including cooking time for quinoa and black beans)
Roasted Brussels Sprouts with Pomegranate and Pecans
Roasted Brussels Sprouts with Pomegranate and Pecans Recipe
A flavorful and nutritious side dish that combines the natural sweetness of Brussels sprouts with the tanginess of pomegranate and the crunch of pecans.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup pomegranate seeds (arils)
– 1/4 cup chopped pecans
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. Remove from oven and sprinkle pomegranate seeds and chopped pecans over the top.
5. Drizzle with honey and toss to combine.
6. Serve warm, garnished with additional pomegranate seeds if desired.
Cooking Time: 20-25 minutes
Vegan Butternut Squash Mac and Cheese
A creamy, comforting twist on the classic macaroni and cheese, this vegan version incorporates roasted butternut squash for added sweetness and depth of flavor.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 8 oz macaroni
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
– 1/2 cup non-dairy milk (such as soy or almond milk)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, sauté the onion and garlic in olive oil until softened.
5. Add the vegan cheddar cheese shreds and non-dairy milk. Stir until smooth and creamy.
6. Combine cooked macaroni, roasted squash, and cheese sauce. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Cooking Time: 1 hour 15 minutes (including roasting time)
Chickpea and Spinach Coconut Curry
This flavorful curry combines the creaminess of coconut milk with the nutty flavor of chickpeas, the earthy taste of spinach, and a hint of spices. Perfect for a quick and satisfying dinner!
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add chickpeas, spinach, and coconut milk. Stir to combine.
5. Bring the mixture to a simmer and cook until the spinach is wilted and the sauce has thickened slightly, about 10-12 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Baked Falafel with Lemon Garlic Yogurt Sauce
Crave the flavors of the Middle East without leaving your kitchen! These crispy, flavorful falafel are a game-changer.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup breadcrumbs
– 1/4 cup chopped parsley
– 1/4 cup chopped cilantro
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mash chickpeas with a fork until coarsely chopped.
3. Add breadcrumbs, parsley, cilantro, garlic, lemon juice, cumin, salt, and pepper. Mix well.
4. Shape into 6-8 patties. Place on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 20-25 minutes or until golden brown.
Lemon Garlic Yogurt Sauce:
– 1 cup plain Greek yogurt
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt to taste
Mix all ingredients in a bowl. Serve falafel with sauce and your favorite toppings!
Raw Chocolate Avocado Mousse with Coconut Whipped Cream
Raw Chocolate Avocado Mousse with Coconut Whipped Cream Recipe
Experience the decadent pleasure of rich chocolate and creamy avocado, elevated by a light and airy coconut whipped cream.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1 tablespoon vanilla extract
– 1/2 teaspoon salt
– 1 cup heavy coconut cream, chilled
– 2 tablespoons unsweetened shredded coconut
Instructions:
1. Peel and pit the avocados, then blend in a food processor until smooth.
2. Add the cocoa powder, maple syrup, vanilla extract, and salt to the blender. Process until well combined.
3. Spoon the mousse into individual serving cups or a large serving dish.
4. Chill in the refrigerator for at least 30 minutes.
5. To make the coconut whipped cream, open the chilled coconut cream and scoop out the solid white portion.
6. Whip with an electric mixer until light and fluffy, about 2-3 minutes.
7. Fold in the unsweetened shredded coconut.
8. Top each serving of mousse with a dollop of coconut whipped cream.
Cooking Time: None (raw ingredients)
Summary
Get ready to nourish your body and soul with these 18 wholesome clean food recipes from Dirty Girl! From hearty bowls to flavorful stews, and from sweet treats to savory snacks, this collection has something for everyone. Enjoy vibrant living with Rainbow Quinoa Buddha Bowls, Spicy Chickpea Stews, and more. Discover creative twists on classics like Vegan Lentil Loaf, Roasted Beet Salads, and Black Bean Tacos. Indulge in healthy indulgences like Chia Seed Puddings and Raw Chocolate Mousse. Perfect for meal prep, potlucks, or simply a quick and easy dinner, these recipes are sure to satisfy your cravings!
