20 Delicious Clean Simple Eats Recipes for Busy Weeknights

Oh, those busy weeknights when time is tight but the craving for something delicious and wholesome is strong! We’ve got you covered with 20 clean, simple eats that promise to deliver flavor without the fuss. From quick skillet wonders to comforting bowls, these recipes are your ticket to stress-free dinners. Ready to make your weeknights a breeze? Let’s dive into these tasty solutions!

Lemon Garlic Baked Salmon with Asparagus

Here’s how to whip up a dish that’s as vibrant as your feed—Lemon Garlic Baked Salmon with Asparagus. Hit the kitchen with confidence; this recipe is foolproof and packed with flavor.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 1 lb fresh asparagus, trimmed
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet skin-side down on the prepared baking sheet. Arrange the asparagus around the salmon.
3. In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, sea salt, black pepper, and smoked paprika.
4. Drizzle the mixture evenly over the salmon and asparagus, ensuring everything is well-coated.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
6. For a golden top, broil the salmon for the last 2 minutes of cooking—watch closely to prevent burning.

Tip: Let the salmon rest for 5 minutes before serving to lock in juices. Tip: Use a microplane for the lemon zest to avoid bitter pith. Tip: For extra flavor, marinate the salmon in the fridge for 30 minutes before baking.

A perfectly cooked salmon boasts a buttery texture, while the asparagus adds a crisp contrast. Serve over a bed of quinoa or with a side of roasted baby potatoes for a complete meal.

Quinoa and Black Bean Stuffed Peppers

Unlock the secret to a vibrant, protein-packed meal that’s as colorful as it is nutritious. These quinoa and black bean stuffed peppers are a game-changer for weeknight dinners, blending bold flavors with a satisfying crunch.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, rinsed and drained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup sharp cheddar cheese, grated
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the broth is absorbed and quinoa is fluffy.
3. While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in the black beans, cumin, and smoked paprika. Cook for another 2 minutes to blend the flavors.
5. Combine the cooked quinoa with the black bean mixture. Season with salt to taste.
6. Spoon the quinoa and black bean mixture into the prepared bell peppers, packing lightly. Top each pepper with grated cheddar cheese.
7. Place the stuffed peppers in the baking dish. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Zesty and hearty, these stuffed peppers offer a delightful contrast between the soft filling and the crisp pepper shell. Serve them with a dollop of sour cream or a sprinkle of fresh cilantro for an extra flavor kick.

Avocado and Chickpea Salad Wrap

Let’s dive into a no-fuss, flavor-packed Avocado and Chickpea Salad Wrap that’s as easy to make as it is delicious. Loaded with creamy textures and a zesty kick, this wrap is your next go-to lunch.

Ingredients

• 1 ripe avocado, mashed
• 1 cup cooked chickpeas, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Salt, to taste
• 2 large whole wheat tortillas
• 1/2 cup mixed greens
• 1/4 cup crumbled feta cheese

Instructions

1. In a medium bowl, combine the mashed avocado, chickpeas, olive oil, lemon juice, cumin, smoked paprika, and salt. Mash lightly to blend while leaving some chickpeas whole for texture.
2. Heat the tortillas in a dry skillet over medium heat for 30 seconds on each side to make them pliable.
3. Spread the avocado and chickpea mixture evenly over each tortilla, leaving a 1-inch border around the edges.
4. Top with mixed greens and crumbled feta cheese.
5. Fold the sides of the tortillas in, then roll tightly from the bottom up to enclose the filling.
6. Cut each wrap in half diagonally and serve immediately for the best texture and flavor.

Get ready for a wrap that’s creamy, crunchy, and bursting with flavor. Perfect for a quick lunch or a light dinner, these wraps also travel well for picnics or on-the-go meals.

One-Pan Chicken and Sweet Potato Bake

Yield to your cravings with this no-fuss, flavor-packed One-Pan Chicken and Sweet Potato Bake. Bold spices, juicy chicken, and caramelized sweet potatoes come together in a dish that’s as easy to make as it is to devour.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, patted dry
• 2 large sweet potatoes, peeled and cubed into 1-inch pieces
• 3 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) to ensure even cooking.
2. In a large mixing bowl, combine sweet potatoes with 2 tbsp olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Toss until evenly coated.
3. Spread the sweet potatoes in a single layer on a rimmed baking sheet. Roast for 20 minutes to start caramelization.
4. Meanwhile, coat chicken thighs with remaining 1 tbsp olive oil and season with additional salt and pepper for extra flavor.
5. After 20 minutes, remove the baking sheet from the oven. Push sweet potatoes to one side and place chicken thighs on the other side, ensuring they don’t overlap.
6. Sprinkle fresh rosemary over everything for an aromatic touch.
7. Return to the oven and bake for another 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and sweet potatoes are fork-tender.
8. Let rest for 5 minutes before serving to allow juices to redistribute.

Velvety sweet potatoes and succulent chicken thighs create a harmony of textures and flavors. Serve over a bed of quinoa or alongside a crisp arugula salad for a complete meal that’s as nutritious as it is delicious.

Greek Yogurt and Berry Parfait

Absolutely nobody can resist the creamy, tangy swirl of Greek yogurt paired with the sweet burst of fresh berries. Layer it up for a parfait that’s as Instagram-worthy as it is delicious.

Ingredients

• 1 cup Greek yogurt, full-fat
• 1/2 cup mixed berries (strawberries, blueberries, raspberries), fresh
• 2 tbsp honey, raw
• 1/4 cup granola, artisanal
• 1 tsp vanilla extract, pure

Instructions

1. In a small bowl, gently fold the vanilla extract into the Greek yogurt until fully incorporated.
2. Drizzle 1 tablespoon of honey at the bottom of a clear glass to create the first layer.
3. Add a 1/4 cup layer of the vanilla-infused Greek yogurt over the honey.
4. Scatter half of the mixed berries evenly over the yogurt layer.
5. Sprinkle 2 tablespoons of granola over the berries for a crunchy texture.
6. Repeat the layers with the remaining yogurt, berries, and granola.
7. Finish by drizzling the remaining tablespoon of honey on top for a glossy, sweet finish.

Marvel at the contrast of textures—creamy yogurt, juicy berries, and crunchy granola. Serve immediately or chill for up to 2 hours to let the flavors meld beautifully.

Zucchini Noodles with Pesto and Cherry Tomatoes

Kickstart your meal with this vibrant, veggie-packed dish that’s as easy to make as it is delicious. Zucchini noodles tossed in homemade pesto and juicy cherry tomatoes bring a fresh, light twist to your table.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves, tightly packed
• 1/4 cup pine nuts, lightly toasted
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup cherry tomatoes, halved

Instructions

1. In a food processor, combine basil, pine nuts, garlic, Parmesan, salt, and pepper. Pulse until finely chopped.
2. With the processor running, slowly drizzle in olive oil until the pesto is smooth and emulsified. Tip: For a brighter pesto, add a squeeze of lemon juice.
3. In a large skillet over medium heat, add zucchini noodles and cook for 2-3 minutes, just until tender but still crisp. Tip: Avoid overcooking to prevent soggy noodles.
4. Remove skillet from heat and toss noodles with pesto until evenly coated.
5. Gently fold in cherry tomatoes. Tip: For an extra flavor boost, let the dish sit for 5 minutes before serving to allow the flavors to meld.

Yield a dish that’s crisp, herby, and bursting with freshness. Serve it chilled for a refreshing summer lunch or warm as a cozy dinner side.

Baked Turkey Meatballs with Spaghetti Squash

Zesty and wholesome, this dish combines lean protein with veggie noodles for a guilt-free twist on a classic. Perfect for meal prep or a cozy night in, it’s a crowd-pleaser that doesn’t skimp on flavor.

Ingredients

• 1 lb ground turkey, 93% lean
• 1 large spaghetti squash, halved and seeded
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese, finely grated
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp extra-virgin olive oil
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place spaghetti squash halves cut-side down on the baking sheet. Roast for 35-40 minutes until flesh is tender and easily shreds into strands.
3. In a large bowl, combine ground turkey, panko, Parmesan, egg, garlic, oregano, salt, and pepper. Mix gently until just combined.
4. Form mixture into 1.5-inch meatballs, placing them on the same baking sheet as the squash after removing it from the oven. Space meatballs 1 inch apart.
5. Drizzle meatballs with olive oil. Bake for 20-22 minutes until golden brown and internal temperature reaches 165°F.
6. Use a fork to scrape the squash into strands, dividing between plates. Top with meatballs and garnish with basil.

Light and tender, the meatballs pair beautifully with the sweet, nutty squash strands. For an extra kick, drizzle with chili oil or sprinkle with red pepper flakes before serving.

Spinach and Mushroom Egg White Omelette

Zesty mornings call for a protein-packed punch, and this spinach and mushroom egg white omelette delivers. Light, fluffy, and loaded with earthy flavors, it’s a breakfast game-changer.

Ingredients

• 1 tbsp clarified butter
• 1/2 cup cremini mushrooms, thinly sliced
• 1 cup fresh spinach, tightly packed
• 3 large egg whites from pasture-raised eggs, lightly beaten
• 1/8 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp chives, finely chopped

Instructions

1. Heat a non-stick skillet over medium heat (350°F) and add clarified butter, swirling to coat the pan evenly.
2. Add cremini mushrooms to the skillet, sautéing until golden brown, about 3 minutes, stirring occasionally for even cooking.
3. Fold in fresh spinach, cooking just until wilted, approximately 1 minute. Remove vegetables from skillet and set aside.
4. Pour lightly beaten egg whites into the skillet, tilting to spread evenly. Cook undisturbed for 1 minute until edges set.
5. Sprinkle sea salt and black pepper over the egg whites, then distribute the sautéed vegetables evenly on one half.
6. Using a spatula, gently fold the omelette in half, covering the vegetables. Cook for an additional 30 seconds to meld flavors.
7. Slide the omelette onto a plate, garnish with finely chopped chives, and serve immediately.

Melt-in-your-mouth egg whites cradle the savory mushrooms and spinach, offering a delicate texture contrast. For an extra kick, drizzle with hot sauce or top with avocado slices.

Lentil and Vegetable Stir-Fry

Zesty, vibrant, and packed with plant-powered goodness, this lentil and vegetable stir-fry is your ticket to a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 1 cup French green lentils, rinsed
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 cup shiitake mushrooms, thinly sliced
• 2 tbsp tamari sauce
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/4 cup fresh cilantro, chopped
• Sea salt, to taste

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the lentils, reduce heat to low, cover, and simmer for 20 minutes until tender but firm. Drain any excess water and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes until translucent.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the bell pepper and mushrooms, cooking for 5 minutes until vegetables are tender-crisp.
5. Mix in the cooked lentils, tamari, maple syrup, smoked paprika, and red pepper flakes. Stir-fry for 2 minutes to combine flavors.
6. Remove from heat and garnish with fresh cilantro. Season with sea salt as needed.

Unbelievably satisfying, this stir-fry boasts a smoky-sweet profile with a delightful crunch. Serve it over quinoa or stuff it into warm tortillas for a twist on taco night.

Cauliflower Rice and Shrimp Bowl

Make your meal prep a breeze with this Cauliflower Rice and Shrimp Bowl—quick, healthy, and packed with flavor. Minimal effort, maximum taste.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 cups riced cauliflower
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup red bell pepper, finely diced
• 1/4 cup scallions, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add shrimp to the skillet, seasoning with a pinch of salt, and cook for 2 minutes per side until pink and opaque. Remove and set aside.
3. In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
4. Stir in riced cauliflower and red bell pepper, cooking for 5 minutes until cauliflower is tender.
5. Return shrimp to the skillet, adding soy sauce, sesame oil, and red pepper flakes, tossing to combine.
6. Garnish with scallions and cilantro, serving immediately with lime wedges on the side.

Yield a bowl that’s a vibrant mix of textures—crisp veggies, tender shrimp, and fluffy cauliflower rice. The lime adds a zesty finish, perfect for squeezing over just before digging in.

Grilled Chicken with Roasted Brussels Sprouts

Bold flavors and simple techniques make this dish a weeknight hero. Juicy grilled chicken meets crispy, caramelized Brussels sprouts for a meal that’s both nutritious and indulgent.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp clarified butter, melted
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice

Instructions

1. Preheat your grill to medium-high heat (400°F) and a roasting pan in the oven at 425°F.
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer in the preheated roasting pan.
3. Roast for 20 minutes, stirring halfway, until sprouts are golden and crispy.
4. Meanwhile, brush chicken breasts with clarified butter and season with smoked paprika, garlic, salt, and pepper.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
6. Remove sprouts from oven, drizzle with lemon juice, and toss to combine.
7. Let chicken rest for 5 minutes before slicing against the grain.

Rest assured, the smoky paprika on the chicken pairs perfectly with the tangy Brussels sprouts. Serve atop a creamy polenta or alongside a crisp apple slaw for contrasting textures.

Chia Pudding with Almond Butter and Banana

Overwhelm your mornings with this no-fuss, nutrient-packed chia pudding that’s as easy to make as it is delicious. Layer it with creamy almond butter and fresh banana for a breakfast that feels like dessert.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 2 tbsp almond butter
• 1 medium banana, sliced
• A pinch of sea salt

Instructions

1. In a medium bowl, whisk together chia seeds, almond milk, maple syrup, vanilla extract, and sea salt until fully combined.
2. Let the mixture sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours, or overnight, until the pudding has thickened.
3. Once set, give the pudding a good stir to ensure a smooth consistency. Tip: For a thicker pudding, add an extra tablespoon of chia seeds.
4. Divide the chia pudding into two serving bowls. Dollop 1 tablespoon of almond butter onto each serving.
5. Arrange banana slices on top of the almond butter. Tip: For an extra flavor boost, lightly toast the almond butter before adding.
6. Drizzle with additional maple syrup if desired, and serve immediately. Tip: For a crunchy texture, sprinkle with granola or chopped nuts.

Here’s the deal: this chia pudding is luxuriously creamy with a subtle sweetness, perfectly balanced by the rich almond butter and fresh banana. Try it layered in a jar for an on-the-go breakfast that’s as Instagram-worthy as it is satisfying.

Turkey and Quinoa Stuffed Bell Peppers

Yield to your cravings with these protein-packed, flavor-bomb Turkey and Quinoa Stuffed Bell Peppers. They’re a meal prep dream, blending lean ground turkey, fluffy quinoa, and a rainbow of bell peppers for a dish that’s as nutritious as it is Instagram-worthy.

Ingredients

• 4 large bell peppers, halved and seeded
• 1 lb lean ground turkey
• 1 cup quinoa, rinsed
• 2 cups chicken broth, low-sodium
• 1 tbsp extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sharp cheddar cheese, grated
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C). Arrange the bell pepper halves in a baking dish, cut side up.
2. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
4. Add ground turkey to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Season with smoked paprika, cumin, salt, and pepper.
5. Stir the cooked quinoa and cilantro into the turkey mixture, combining well.
6. Spoon the turkey-quinoa mixture into the bell pepper halves, packing lightly. Top each with grated cheddar cheese.
7. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.
8. Let cool for 5 minutes before serving. The peppers should be soft but hold their shape, with a filling that’s moist and aromatic.

Make each bite count with the perfect balance of savory turkey, nutty quinoa, and sweet pepper. Serve atop a bed of arugula for a fresh contrast or drizzle with a spicy mayo for an extra kick.

Baked Cod with Lemon and Herbs

Ready to dive into a dish that’s as easy as it is elegant? This baked cod with lemon and herbs is your weeknight hero—flaky, flavorful, and fuss-free.

Ingredients

• 1.5 lbs fresh cod fillets, skinless
• 3 tbsp clarified butter, melted
• 2 tbsp fresh lemon juice
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 400°F (204°C) and lightly grease a baking dish with clarified butter.
2. Pat the cod fillets dry with paper towels to ensure a perfect sear.
3. Arrange the fillets in the prepared baking dish, spacing them evenly.
4. In a small bowl, whisk together the melted clarified butter, lemon juice, thyme, parsley, lemon zest, sea salt, black pepper, and garlic powder.
5. Generously brush the herb butter mixture over each cod fillet, coating them evenly.
6. Bake in the preheated oven for 12-15 minutes, or until the cod flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
7. For a golden top, broil the cod for the last 2 minutes of cooking—watch closely to prevent burning.
8. Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.

Absolutely divine, the cod emerges tender and moist, with a bright citrus kick and aromatic herbs. Serve it over a bed of quinoa or alongside roasted asparagus for a complete meal that’s as nutritious as it is delicious.

Kale and White Bean Soup

Packed with nutrients and flavor, this kale and white bean soup is your next go-to for a cozy night in. Blend hearty ingredients for a dish that’s both satisfying and simple to whip up.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 2 cups cooked cannellini beans, rinsed
• 1 bunch lacinato kale, stems removed and leaves chopped
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp lemon juice
• Parmesan rind (optional)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Pour in vegetable broth, then add cannellini beans, kale, smoked paprika, and red pepper flakes.
5. Drop in Parmesan rind if using, then simmer uncovered for 20 minutes to meld flavors.
6. Season with sea salt, black pepper, and lemon juice to brighten the soup.
7. Remove Parmesan rind before serving for a clean finish.

Silky beans and tender kale swim in a smoky, aromatic broth—top with a drizzle of olive oil and grated Parmesan for extra richness. Serve with crusty bread to soak up every last drop.

Sweet Potato and Black Bean Tacos

Just when you thought tacos couldn’t get any better, these Sweet Potato and Black Bean Tacos smash expectations. Packed with bold flavors and vibrant colors, they’re a game-changer for taco night.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup red onion, finely diced
• 1 clove garlic, minced
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1 avocado, sliced

Instructions

1. Preheat oven to 400°F. Toss sweet potatoes with olive oil, smoked paprika, cumin, cayenne, and sea salt. Spread on a baking sheet in a single layer.
2. Roast for 25 minutes, flipping halfway, until edges are caramelized and tender.
3. While potatoes roast, warm black beans in a skillet over medium heat. Stir in red onion, garlic, and lime juice. Cook for 5 minutes until onions soften.
4. Heat tortillas on a dry skillet for 30 seconds per side until pliable and slightly charred.
5. Assemble tacos: layer sweet potatoes and black bean mixture on tortillas. Top with queso fresco, avocado slices, and cilantro.

The caramelized sweetness of the potatoes contrasts perfectly with the earthy beans and tangy lime. Serve with a side of charred corn salsa for an extra kick.

Broccoli and Cheddar Frittata

Make your mornings monumental with this Broccoli and Cheddar Frittata—fluffy, cheesy, and packed with greens. It’s the ultimate no-fuss, one-pan wonder that’ll have you savoring every bite.

Ingredients

• 1 tbsp clarified butter
• 1 cup broccoli florets, blanched and chopped
• 6 pasture-raised eggs, lightly beaten
• 1/2 cup sharp cheddar cheese, grated
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C) to ensure even cooking.
2. In a 10-inch oven-safe skillet, melt the clarified butter over medium heat, swirling to coat the pan evenly.
3. Add the blanched and chopped broccoli florets, sautéing for 2 minutes until slightly golden. Tip: Blanching broccoli beforehand ensures a vibrant color and tender texture.
4. Pour the lightly beaten eggs over the broccoli, tilting the pan to distribute evenly. Sprinkle with sea salt and black pepper.
5. Cook undisturbed for 3 minutes, then sprinkle the grated sharp cheddar cheese on top. Tip: Letting the eggs set slightly before adding cheese prevents sinking.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the edges are set and the center is just firm. Tip: A toothpick inserted should come out clean for perfect doneness.
7. Garnish with fresh chives before serving.

A fluffy, golden frittata awaits, with melty cheddar and tender broccoli in every forkful. Serve it warm with a side of arugula salad for a bright contrast, or slice it cold for a protein-packed snack.

Overnight Oats with Chia and Blueberries

Absolutely no morning is complete without a jar of these creamy, dreamy overnight oats. Packed with chia for that perfect pudding-like texture and bursting with fresh blueberries, it’s your grab-and-go breakfast hero.

Ingredients

• 1/2 cup rolled oats
• 1 tbsp chia seeds
• 1/2 cup unsweetened almond milk
• 1/4 cup Greek yogurt
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup fresh blueberries

Instructions

1. In a 12-ounce mason jar, combine the rolled oats and chia seeds.
2. Pour in the almond milk, ensuring all dry ingredients are fully submerged.
3. Add the Greek yogurt, maple syrup, and vanilla extract to the jar.
4. Seal the jar tightly and shake vigorously for 30 seconds to combine all ingredients evenly.
5. Open the jar, gently fold in the fresh blueberries, ensuring they’re distributed throughout the mixture.
6. Reseal the jar and refrigerate for at least 8 hours, or overnight, to allow the oats and chia seeds to fully absorb the liquid.
7. Before serving, give the oats a good stir to fluff them up and redistribute any settled chia seeds.

Zesty and refreshing, this overnight oats recipe delivers a velvety texture with pops of juicy blueberries. Try topping with a drizzle of almond butter for an extra layer of richness or a sprinkle of granola for crunch.

Grilled Shrimp and Avocado Salad

Elevate your summer dining with this Grilled Shrimp and Avocado Salad—bold flavors, crunchy textures, and minimal prep for maximum impact.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 ripe Hass avocados, cubed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup cilantro leaves, roughly chopped

Instructions

1. Preheat grill to medium-high heat (400°F). Pat shrimp dry with paper towels to ensure a good sear.
2. In a bowl, whisk together olive oil, lime juice, honey, smoked paprika, salt, and pepper. Reserve 2 tbsp for dressing.
3. Toss shrimp in the remaining marinade. Let sit for 5 minutes—no longer, or the lime will start to cook the shrimp.
4. Grill shrimp for 2 minutes per side, until opaque and slightly charred. Remove immediately to prevent overcooking.
5. In a large bowl, gently combine grilled shrimp, avocados, cherry tomatoes, and red onion. Drizzle with reserved dressing.
6. Sprinkle with cilantro for a fresh, herby finish. Serve immediately to enjoy the contrast of warm shrimp and cool avocado.

Tip: For extra crunch, add toasted pepitas. Tip: Swap honey for agave to make it vegan. Tip: Use a grill basket for smaller shrimp to prevent them from falling through the grates.

Relish the creamy avocado against the smoky shrimp, a duo that’s unbeatable on a warm evening. Try stacking it high on a toasted baguette for an open-faced sandwich twist.

Baked Apples with Cinnamon and Walnuts

Elevate your dessert game with these Baked Apples with Cinnamon and Walnuts—juicy, spiced, and crunchy in every bite. Perfect for cozy nights or impressing guests, this dish is a no-brainer.

Ingredients

• 4 large Honeycrisp apples, cored
• 1/4 cup granulated sugar
• 1/2 cup walnuts, finely chopped
• 2 tbsp unsalted butter, melted
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter.
2. In a bowl, mix the sugar, walnuts, melted butter, cinnamon, and nutmeg until well combined.
3. Stuff each cored apple with the walnut mixture, packing it tightly.
4. Place the stuffed apples in the prepared baking dish and pour the water around them to prevent sticking.
5. Bake for 30-35 minutes, or until the apples are tender when pierced with a fork but still hold their shape.
6. Let the apples cool for 5 minutes before serving to allow the flavors to meld.

These baked apples offer a delightful contrast between the soft, warm fruit and the crunchy, spiced walnut filling. Drizzle with caramel or serve with a scoop of vanilla ice cream for an extra indulgent treat.

Summary

Ready to transform your busy weeknights? This roundup of 20 Delicious Clean Simple Eats Recipes is your ticket to stress-free, healthy meals that don’t skimp on flavor. We invite you to dive in, try these recipes, and share your favorites in the comments below. Loved what you found? Don’t forget to spread the joy by pinning this article on Pinterest for others to discover!