Gluten-free - Page 37

Chewy rice noodles tossed with shrimp, tofu, egg, bean sprouts, peanuts, and a tangy-sweet tamarind sauce.

Creamy miso tahini sweet potatoes topped with spiced beans and a crunchy maple nut topping. A hearty vegan gluten-free bowl.

Crispy roasted cauliflower tossed with creamy green goddess dressing, chickpeas, and avocado for a hearty 35-minute salad.

Creamy vegan butter beans in a rich sun-dried tomato sauce with garlic and herbs, ready in 30 minutes for a cozy plant-based dinner.

A rich, spoonable Italian hot chocolate made with dark chocolate, cocoa, milk, and cornstarch in about 12 minutes.

Creamy coconut milk and fresh lime brighten tender white fish in this easy 30-minute one-pot soup.

Creamy butter beans with sun-dried tomatoes and wilted spinach in a Parmesan cream sauce, ready in 30 minutes for a hearty vegetarian dinner.

A colorful vegan bowl with roasted sweet potatoes, quinoa, crunchy vegetables, and a creamy Thai-inspired peanut lime sauce.

Roasted sweet potatoes filled with crispy spiced chickpeas and wilted spinach, a simple plant-based dinner ready in about an hour.

Crispy spiced chickpeas, roasted Mediterranean vegetables, quinoa, herbs, and a lemony tahini drizzle in a hearty plant-based bowl.

Colorful roasted vegetables and fluffy quinoa with a lemon tahini drizzle, an easy filling meatless dinner ready in about 40 minutes.

Tender white fish baked with cherry tomatoes, briny capers, and lemon for a light, flavorful Mediterranean dinner ready in 20 minutes.