Heartbeet Kitchen
15 Satisfying Gluten-Free Dinner Recipes You’ll Want To Make Tonight

These are my favorite, go-to gluten free dinner recipes that I’ve used over and over! You’ll find some classics, as well as exciting new gluten-free meal ideas for you.

Bowl of polenta with greens, tomatoes, and tomatoes.

If healthy comfort food is what you’re after, these 15 gluten-free dinner recipes are the delicious solution! Each one is hearty and satisfying, while still giving off feel-good vibes.

Gluten-Free Meal Ideas

Instead of using processed convenience ingredients, I like to use a mix of fresh vegetables and pantry ingredients to make dinner come to life. There are both gluten-free vegetarian dinner recipes below, and those that include meat or seafood, but lean heavily on fresh vegetables.

If you’re look for more than just dinner recipes, I have an entire library of my best Gluten-Free Recipes, HERE.

Eating gluten-free doesn't have to be boring! These 15 recipes don't compromise on texture, flavor, or comfort.. Read on for weeknight-friendly soups and rice noodles, plant forward meals, casseroles, and delicious gluten-free main dishes.

Gluten-Free Vegetarian Dinner Recipes

Gluten-Free Dinner Recipes with Meat or Seafood

If you make any of these healthy gluten-free recipes, be sure to tag me on Instagram with hashtag #heartbeetkitchen, or @heartbeetkitchen!

Gluten Free Thai Rice Noodles

14 Satisfying Gluten-Free Dinner Recipes, Plus a Thai Rice Noodles Recipe

Yield: serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

A vegetarian thai rice noodles dish, made with sesame oil and fresh herbs. Plus 14 other gluten-free dinner recipes to inspire!

Ingredients

  • 1/2 teaspoon kosher salt
  • 4 ounces flat pad thai rice noodles
  • 3 tablespoons grapeseed oil, divided
  • 1 medium red pepper, thinly sliced
  • 5 dyno kale leaves, stems removed, thinly sliced
  • 1 large carrot, peeled into ribbons with a vegetable peeler
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 1/4 cup gluten-free hoisin sauce
  • 2 tablespoons tamari
  • 1 tablespoon rice wine vinegar
  • 2-3 teaspoons toasted sesame oil
  • 1 red serrano pepper, cut into rounds
  • 2 tablespoons minced cilantro
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons sliced green onions
  • juice of a 1/2 lime
  • sesame seeds for garnish

Instructions

    1. Bring a large pot of water to a boil, and salt. When boiling, add noodles and cook according to package directions. When finished cooking, drain and rinse THOROUGHLY with cold water (otherwise the noodles will stick to each other).
    2. Heat a large skillet to medium high. Add 2 tablespoons grapeseed oil, and when hot, add kale and red peppers. Cook for 4-5 minutes, until the vegetables are tender and have begun breaking down.
    3. Then add carrot and cook for a minute. Move vegetables to the side of the pan and add the remaining 1 tablespoon of grapeseed oil. When hot, add garlic and ginger, cooking 30 seconds, until fragrant. 
    4. Turn heat down to medium low and add noodles. Use a tongs to combine with vegetables. Then add hoisin sauce, tamari, rice wine vinegar, and sesame oil. Toss and combine again, with tongs, to ensure everything is fully coated. 
    5. Divide into bowls and top each with serranos, cilantro, fresh mint, green onions, squeeze of lime, and sesame seeds. 

*Leftovers will keep in the refrigerator for 4 days. Best reheated on stovetop with a few tablespoons of water to rehydrate the noodles. 

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