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Roasted Sweet Potato Rounds (Perfect for Sliders)

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Roasted sweet potato rounds.

Eating gluten-free has actually made me more creative in the kitchen. Instead of focusing on what I can’t have, I’m always thinking about what else I can add to the plate. These sweet potato rounds are a perfect example. They’re colorful, nourishing and full of flavor, and when you pair them with a burger, you’re not missing the bun. You’re simply enjoying your burger in a completely different way.

I sliced a large sweet potato into thick rounds, tossed them with a little coconut oil, sea salt and pepper, and roasted them until they were beautifully caramelized around the edges and tender in the center.

Roasted sweet potato rounds on baking sheet.

Then I used two of the rounds in place of a bun for my Cilantro Chicken Burger with Cilantro Lime Mayo, and the combination was SO good. The slight sweetness of the roasted sweet potato with the savory chicken burger and creamy, tangy cilantro lime mayo worked perfectly together. I even tucked some of my Lacinato Kale Salad onto the burger for a little added color and texture. This has quickly become one of my favorite easy dinners.

Roasted sweet potato rounds.

Want to see how easy these are to make? Watch the quick video below to see how I turn a simple sweet potato into these caramelized rounds, and one of my favorite new ways to enjoy a burger.

A Naturally Gluten-Free Way to Serve Burgers

I want to shout from the rooftops that going gluten-free doesn’t have to mean settling for a lesser version of something. Sometimes it opens the door to a meal that’s even more colorful and interesting, with more variety, flavor and texture, and often, more nourishing whole foods on your plate.

That’s exactly how I think about these roasted sweet potato rounds. They’re not trying to be bread. They’re simply another delicious, whole-food way to enjoy a burger. And honestly, there’s something really fun about pairing a burger with sweet potato this way, it’s almost like getting your burger and sweet potato fries all in one bite.

Roasted sweet potato rounds for burgers.

The rounds are especially good for sliders, since their smaller size works perfectly with a mini burger. You can sandwich your slider between two sweet potato rounds, serve it open-faced on top of one, or simply pile a few rounds alongside your burger.

Cilantro chicken burger sliders

And while I first made these for my cilantro chicken sliders, they would be delicious with just about any burger, beef, turkey, chicken or veggie.

How to Make Roasted Sweet Potato Rounds

The key is slicing the sweet potato into ½-inch-thick rounds. I leave the skin on because I love the flavor and texture, and it also helps the rounds hold together.

Toss the rounds gently with melted coconut oil, sea salt and freshly ground black pepper, then spread them out on a parchment-lined baking sheet.

Roast at 425°F for 15 minutes, flip, and roast for another 15–20 minutes, depending on how caramelized you like them.

They’ll be beautifully caramelized on the outside and soft and tender in the center. If you’re using them for sliders, let them cool for a few minutes before assembling.

What to Serve with Roasted Sweet Potato Rounds

My favorite combination is my Cilantro Chicken Burgers with Cilantro Lime Mayo and Lacinato Kale Salad. The sweetness of the potato, savory chicken, creamy cilantro lime mayo and crunchy kale are so good together.

But these roasted sweet potato rounds are incredibly versatile. Pair them with your favorite beef, chicken, turkey, veggie or tofu burger, serve them with grilled chicken or tofu, or simply enjoy them as an easy side dish.

They’re also delicious leftover. I reheated mine in a cast-iron skillet the next day alongside leftover chicken burgers and some kale, and it made such an easy, warm lunch. You can also re-heat them in a toaster.Roasted sweet potato rounds leftover for lunch.

Roasted sweet potato rounds.
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Roasted Sweet Potato Rounds (Perfect for Sliders)

Recipe by Jackie
5.0 from 1 vote
Servings

4

servings
Prep time

5

minutes
Cook time

30-35

minutes

    These easy roasted sweet potato rounds are beautifully caramelized around the edges and tender in the center. Serve them as a simple side dish or use two rounds as a naturally gluten-free “bun” for your favorite slider. It’s like getting your burger and sweet potato fries all in one bite!

    Ingredients

    Directions

    • Preheat the oven to 425°F and line a large baking sheet with parchment paper.

    • Slice the sweet potato. If you're making these for sliders, you'll want a wide sweet potato that's about 3 inches in diameter through the thickest part, as the width is more important than the length. Leaving the skin on, slice the sweet potato crosswise into ½-inch-thick rounds.

    • Place the rounds in a large bowl. Add the melted coconut oil, sea salt and black pepper and gently toss until evenly coated.

    • Arrange the sweet potato rounds in a single layer on the prepared baking sheet, leaving a little space between each one.

    • Roast for 15 minutes, then flip each round. Return to the oven and roast for another 15–20 minutes, or until the edges are caramelized and the centers are tender. Cook them toward the longer end if you prefer more caramelization.

    • Let cool slightly before serving. Enjoy as a side dish, use one round as a base for an open-faced burger, or sandwich a slider between two rounds for an easy naturally gluten-free burger option.

    • How to Store and Reheat: Let the roasted sweet potato rounds cool completely, then store them in a sealed container in the refrigerator for up to 4 days.

      To reheat, I love warming them in a skillet over medium heat for a few minutes per side. This warms the centers while bringing some of that caramelization back to the outside. You can also reheat them in a toaster oven or regular oven at 400°F for about 5–8 minutes, or until warmed through.

    How to Make Roasted Sweet Potato Rounds

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      ]]>       https://marinmamacooks.com/roasted-sweet-potato-rounds-perfect-for-sliders/feed/ 0       Easy Cilantro Lime Tofu – No Pressing Required https://marinmamacooks.com/easy-cilantro-lime-tofu-no-pressing-required/ https://marinmamacooks.com/easy-cilantro-lime-tofu-no-pressing-required/#respond Wed, 05 Aug 2026 02:11:54 +0000 https://marinmamacooks.com/?p=42045

      Easy Cilantro Lime Tofu – No Pressing Required

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      Easy cilantro lime tofu.

      I know many of you are vegan or vegetarian, and others are simply looking for more meatless protein options, so I love being able to share recipes that work for everyone. We try to have tofu for dinner about once a week, so I’m always looking for new marinades and flavor combinations to keep it interesting.

      This cilantro lime tofu came together after I realized that the marinade I use for my Cilantro Lime Jalapêno Chicken would work beautifully with tofu too. This marinade has fresh lime juice, cilantro, jalapeño, cumin, and just enough spice to make every bite flavorful without overpowering the rest of the meal.

      I used the same no-press method as my Easy Lemon Herb Greek Tofu: cube the tofu and gently boil it in salted water before marinating. It’s such an easy way to prepare tofu, and I love that it skips the whole pressing process.

      Easy cilantro lime tofu in a bowl.

      After a quick 20-minute marinade, the tofu bakes until golden around the edges while staying tender inside. I served it over a my Guacamole Greens Copycat Salad with my Cilantro Lime Jalapeño Vinaigrette, and it was so good.

      I also love serving this cilantro lime tofu tucked into a gluten-free Coyota’s wrap with quinoa, black beans, and my creamy Avocado Tahini Dip. It makes a hearty, flavorful plant-based lunch or dinner.

      Easy cilantro lime tofu in a wrap.

      Why You’ll Love This Cilantro Lime Tofu

      • Fresh, bright, and full of cilantro-lime flavor
      • Naturally gluten-free and vegan
      • No tofu press required
      • Golden on the outside and tender inside
      • Made with simple, whole-food ingredients
      • Perfect for salads, bowls, tacos, and wraps
      • Great for meal prep

      My New Favorite Tofu Prep Method (No Pressing Needed)

      Instead of pressing the tofu, I cube it first and then boil it in salted water for about 5 minutes.

      It’s a simple step that skips the whole pressing process and makes tofu preparation feel a lot easier. Boiling helps release some of the excess moisture, so the tofu is ready to absorb the marinade much more quickly. I only marinated this tofu for 20 minutes, and it was flavorful throughout without becoming overly chewy.

      How I Like to Serve It

      I originally made this tofu to serve over my Guacamole Greens Copycat Salad, and the flavors worked beautifully together.

      It would also be delicious:

      • Added to a grain bowl with rice, quinoa, or millet
      • Tucked into corn tortillas for tofu tacos
      • Added to a wrap with quinoa, black beans and avocado tahini sauce

      Meal Prep and Storage

      This cilantro lime tofu is great for meal prep and holds up well for several days.

      Store leftovers in an airtight container in the refrigerator for up to 3 days. You can enjoy the tofu cold in salads or reheat it in a skillet or oven to bring back some of its crisp edges.

      More Tofu Recipes to Try

      If you love Mediterranean flavors, you’ll love this Easy Lemon Herb Greek Tofu made with lemon, garlic, oregano, and thyme.

      Easy lemon herb greek tofu in a bowl.

      Try my quick and easy sautéed tofu. It’s quick and easy, requires just 4 simple ingredients, takes no time to sauté up, and pairs with just about everything. I also love how crispy the tofu gets when sautéed in the cast iron skillet. 

      Pad Thai tofu bowls with purple cauliflower.

      My miso roasted tofu is another favorite. The white miso pairs so well with a lemony dressing and adds just enough richness and depth to what can sometimes be plain tofu.

      Miso kale salad with miso roasted tofu.

      Easy cilantro lime tofu.
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      Easy Cilantro Lime Tofu – No Pressing Required

      Recipe by Jackie
      0.0 from 0 votes
      Servings

      4

      servings
      Prep time

      15

      minutes
      Cook time

      30

      minutes
      Marinating time

      20

      minutes

        This easy cilantro lime tofu is fresh, flavorful, and baked until golden around the edges. A quick salted-water boil replaces pressing and helps the tofu absorb a bright marinade made with lime, cilantro, jalapeño, and cumin. It’s a delicious vegan protein for salads, bowls, tacos, and wraps.

        Ingredients

        • 1 14-15 ounce package extra firm or firm Tofu  (I prefer one that’s not pre-pressed, as it bakes up more tender)

        • 1 tablespoon fine sea salt, for the boiling water

        • Cilantro Lime Marinade

        • ¼ cup extra-virgin olive oil

        • 2 tablespoons freshly squeezed lime juice

        • 1/2 jalapeno, seeds and ribs removed, finely minced

        • 1 packed tablespoon minced cilantro

        • 1 teaspoon Celtic Sea salt

        • 1 teaspoon ground cumin

        • Few twists of freshly ground pepper

        Directions

        • Prep the tofu
          Remove the tofu from the package and lightly pat it dry, then cut into evenly sized cubes. Bring a large pot of water to a boil. Once boiling, add 1 tablespoon fine sea salt. Add the tofu and let it gently boil for 5 minutes. Drain and pat dry.

        • Make the marinade
          In a glass measuring cup or small bowl, whisk together the olive oil, lime juice, jalapeño, cilantro, Celtic sea salt, cumin, and black pepper.

        • Marinate
          Place the tofu in a shallow dish and pour the marinade over the top. Gently toss to coat, then let it marinate for at least 20 minutes, flipping the tofu halfway through so it absorbs the marinade evenly.

        • Bake
          Preheat oven to 425°F. Lift the tofu out of the excess marinade and arrange it in a single layer on a parchment-lined baking sheet or ceramic baking sheet. 

          Bake for 15 minutes. Flip the tofu, then bake for another 7–10 minutes, until golden around the edges.

          Serve warm or allow it to cool before adding it to salads, bowls, tacos, or wraps.

        Notes:

        • Jalapeños vary in heat. Removing the seeds and ribs makes the marinade milder, but you can reduce the amount if your jalapeño is especially spicy.
        • Avoid pouring the excess marinade onto the baking sheet. Transferring only the coated tofu helps it brown instead of steam.
        • For the most tender texture, use a traditional block of firm or extra-firm tofu rather than a very dense, pre-pressed variety.
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        ]]>         https://marinmamacooks.com/easy-cilantro-lime-tofu-no-pressing-required/feed/ 0         Easy Gluten-Free Lemon Pasta with Spinach, Tomatoes, and Basil https://marinmamacooks.com/easy-gluten-free-lemon-pasta-with-spinach-tomatoes-and-basil/ https://marinmamacooks.com/easy-gluten-free-lemon-pasta-with-spinach-tomatoes-and-basil/#respond Wed, 08 Jul 2026 20:47:50 +0000 https://marinmamacooks.com/?p=41872

        Easy Gluten-Free Lemon Pasta with Spinach, Tomatoes, and Basil

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        Lemon pasta with spinach, tomatoes and basil.

        This gluten-free lemon pasta is a fresh, modern update on a classic Broccoli Lemon Pasta recipe I first shared back in 2011. It was one of those simple, kid-approved dinners that came together quickly and always felt easy. I wanted to keep the comfort and ease of the original, but make it feel brighter, lighter, and more aligned with how I cook today.

        These days, I’m slowly going back through some of my older recipes and updating them to better reflect how I cook now: more gluten-free and dairy-free options, more seasonal ingredients, and lots of vibrant flavor.

        Ingredients for lemon pasta.

        This updated version keeps the same easy weeknight feel, but gives the pasta a summery twist. The sauce is made with extra-virgin olive oil, garlic, lemon juice, lemon zest, red pepper flakes, sea salt, and black pepper. Then I toss it with chopped spinach, basil, and juicy cherry tomatoes for a pasta that tastes light, lemony, and full of flavor.

        Lemon pasta with spinach, tomatoes and basil in a dutch oven.

        Steve and I have also been craving more simple pasta dishes lately. We love my Pumpkin Seed Pesto pasta, so this felt like another easy pasta to add into the rotation. It’s the kind of meal you can make on a busy weeknight with pantry staples and a few beautiful farmers market ingredients.

        Pumpkin seed pesto.

        We love topping this pasta with my Lemon Herb Grilled Chicken, but it would also be delicious with my Greek Herb Tofu for a vegetarian or vegan option. You can serve it as a main dish, as a side pasta for a summer dinner, or as part of any warm-weather menu. It’s bright, lemony, and truly tastes like a bowl of summer.

        Lemon pasta with spinach, tomatoes and basil.

        Why You’ll Love This Recipe

        This pasta is simple, flavorful, and comes together quickly, which makes it perfect for a weeknight dinner. It’s made with pantry staples, a few fresh ingredients, and a lemon garlic olive oil sauce that coats the pasta beautifully.

        It’s also naturally dairy-free, and gluten-free when made with gluten-free pasta. I like using brown rice pasta, but you can use any pasta you love.

        A Few Recipe Tips

        Use fresh lemon juice and fresh lemon zest. Since lemon is one of the main flavors in this recipe, fresh really does make a difference.

        Warm the garlic gently in the olive oil. You want it fragrant, but not browned.

        Reserve some pasta water before draining. The starchy pasta water helps loosen the sauce and allows the lemon garlic olive oil to coat the noodles evenly.

        Add the spinach and basil at the end. You don’t need them to fully cook down. The warm pasta will soften the spinach just enough, while the basil stays fresh and vibrant.

        Taste and adjust before serving. Add more lemon juice, zest, salt, black pepper, or red pepper flakes if needed.

        Lemon pasta with spinach, tomatoes and basil.
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        Easy Gluten-Free Lemon Pasta with Spinach, Tomatoes, and Basil

        Recipe by Jackie
        5.0 from 2 votes
        Servings

        4

        servings

          A fresh and easy gluten-free lemon pasta tossed with olive oil, garlic, lemon zest, lemon juice, spinach, basil, and cherry tomatoes. Naturally dairy-free and perfect as a simple summer dinner or side dish.

          Ingredients

          • 1 box gluten-free brown rice pasta, or pasta of choice

          • ⅓ cup extra-virgin olive oil

          • 1 teaspoon Celtic sea salt

          • 1 tablespoon minced garlic, about 3 large cloves

          • ½ teaspoon red pepper flakes, plus more to taste

          • 1½ tablespoons lemon zest, plus more to taste

          • 3 tablespoons freshly squeezed lemon juice, plus more to taste 

          • ¼ cup reserved pasta water, plus more as needed

          • Freshly ground black pepper

          • 2 cups fresh spinach, roughly chopped

          • ½ cup fresh basil, chiffonaded

          • 1 pint cherry tomatoes, halved (about 2 cups)

          • Optional for serving: Lemon Herb Grilled Chicken or Lemon Herb Greek Tofu

          Directions

          • Cook the pasta: Bring a large pot or Dutch oven of water to a boil. Once boiling, add 1 tablespoon fine sea salt, then add the pasta and cook according to the package directions. The salt really enhances the flavor of the pasta. 

            Before draining the pasta, reserve ¼ cup of the pasta water. Drain the pasta and return it to the Dutch oven or pot you cooked it in.

          • Make the lemon garlic olive oil sauce. When the pasta has about 5 minutes of cooking time left, warm the olive oil in a small sauté pan over medium-low heat. Add the garlic, sea salt, and red pepper flakes and cook for about 1-2 minutes, stirring often, until fragrant. Be careful not to let the garlic brown.

            Remove the pan from the heat and stir in the lemon zest and lemon juice. Let the sauce sit in the pan while the pasta finishes cooking.

          • Combine the pasta. Pour the lemon garlic olive oil sauce over the cooked pasta and add the reserved ¼ cup pasta water. Toss well to combine everything. Add a few twists of freshly ground black pepper to the pasta, and toss again.

            Add the cherry tomatoes, chopped spinach, and basil, and give the pasta a good toss to combine everything.

            Taste and adjust with more lemon juice, lemon zest, salt, black pepper, or red pepper flakes, if desired.

          • Serve. Serve as is, or top with Lemon Herb Grilled Chicken (amazing) or Lemon Herb Greek Tofu. Add a bit of parmesan if that's your thing. 

          • Got Leftovers? Brown rice pasta can firm up a bit once refrigerated, so I prefer to reheat leftovers in a sauté pan with a bit of avocado oil. It warms everything up nicely, helps soften the pasta, and lets the flavors meld together again. A few pinches of sea salt also help refresh the flavor.

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            ]]>             https://marinmamacooks.com/easy-gluten-free-lemon-pasta-with-spinach-tomatoes-and-basil/feed/ 0             3-Ingredient Iced Matcha Latte (No Added Sweetener) https://marinmamacooks.com/3-ingredient-iced-matcha-latte-no-added-sweetener/ https://marinmamacooks.com/3-ingredient-iced-matcha-latte-no-added-sweetener/#respond Sun, 28 Jun 2026 23:28:53 +0000 https://marinmamacooks.com/?p=41800

            3-Ingredient Iced Matcha Latte (No Added Sweetener)

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            Iced 3-ingredient matcha latte with no added sweetener.

            I almost didn’t post this iced matcha recipe on my website because, honestly, it didn’t feel like much of a recipe, as it’s just three simple ingredients!

            But after sharing it on Instagram, so many of you made it, messaged me, and told me how much you loved it. I’ve also been sharing it with friends, and many of them aren’t on social media. Instead of sending everyone to scroll through Instagram or TikTok every time they wanted to make it, I figured, why not put it here where you can easily come back to it anytime?

            Plus, I’ve been making this 3-ingredient iced matcha latte almost every afternoon, and it’s become my favorite afternoon pick-me-up.

            What makes this matcha latte so special is that it’s naturally sweetened with coconut water. The coconut water adds just enough sweetness to balance the earthy flavor of the matcha, so there’s no need for maple syrup, honey, or any other added sweetener.

            Honestly, I think it tastes just as good, if not better, than a matcha latte you’d buy at a café or coffee shop. It’s creamy, lightly sweet, and so easy to make at home.

            When it comes to the milk, my favorite is oat milk. It gets perfectly creamy, froths beautifully, and has the best flavor in this recipe. Since I can’t tolerate dairy, it’s my go-to. If dairy works for you, regular milk is delicious too.

            Watch Me Make It

            If you’re more of a visual learner, watch the quick video below to see just how easy this matcha latte is to make.

            My Favorite Ingredients

            I get asked all the time what oat milk I use, and my favorite is Three Trees Organic Oil Free Oat Milk. It’s made without oils, gums or fillers, the oats are certified gluten-free, and it froths beautifully. I also love the flavor because it makes this matcha extra creamy, and I appreciate that it’s made with organic oats, which is something I personally look for when buying oat milk.

            I’ve also made this recipe with Three Trees Organic Unsweetened Soy Milk when I want a little extra protein, and it’s delicious too. That said, I still reach for the oat milk most often.

            I know oats have gotten a bit of a bad rap, but I still love them. They give this matcha a little staying power and make it feel extra nourishing. As always, use the milk that works best for you.

            One last thing, I get asked about the products I use all the time. I’m not sponsored by Three Trees; I simply enjoy sharing the brands I’ve researched, use in my own kitchen, and genuinely feel good about recommending.

            Iced 3-ingredient matcha latte with no added sweetener.
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            3-Ingredient Iced Matcha Latte (No Added Sweetener)

            Recipe by Jackie
            5.0 from 1 vote
            Servings

            1

            serving

              This refreshing 3-Ingredient Iced Matcha Latte is naturally sweetened with coconut water and made with creamy oat milk and ceremonial-grade matcha. It's quick to make, contains no added sweeteners, and is the perfect afternoon pick-me-up.

              Ingredients

              Directions

              • Pour the oat milk into your milk frother, then add the matcha powder. I use my Nespresso Aeroccino 3 and choose the warm froth setting because I like the matcha slightly warm before pouring it over ice. If you prefer, you can use the cold froth setting instead.

                If you don't have a milk frother, whisk the matcha into the oat milk using a handheld frother until smooth and frothy.

              • Put some ice into a tall glass and pour in the coconut water.

              • Pour the frothy matcha mixture over the coconut water and ice.

              • Give it a gentle stir, add a straw if you'd like, and enjoy!

              3-Ingredient Iced Matcha Latte

              Notes:

              • My favorite milk for this recipe is Three Trees Organic Oil Free Oat Milk because it froths beautifully and creates the creamiest texture. If you can tolerate dairy, regular milk is delicious too. I've also made this with Three Trees Unsweetened Soy Milk when I want a little extra protein.
              • I almost always use the warm froth setting because I don't love super cold drinks. The slightly warm, frothy matcha poured over ice creates the perfect temperature for me. If you're an extra-cold matcha person, just use the cold froth setting instead.
              • Any ceremonial-grade matcha works well in this recipe. I use Pique because I love the convenience of the individual packets and the smooth flavor.
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              ]]>               https://marinmamacooks.com/3-ingredient-iced-matcha-latte-no-added-sweetener/feed/ 0               Cilantro Chicken Burgers with Cilantro Lime Mayo https://marinmamacooks.com/cilantro-chicken-burgers-with-cilantro-lime-mayo/ https://marinmamacooks.com/cilantro-chicken-burgers-with-cilantro-lime-mayo/#comments Thu, 11 Jun 2026 13:52:34 +0000 https://marinmamacooks.com/?p=41665

              Cilantro Chicken Burgers with Cilantro Lime Mayo

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              Cilantro chicken burgers with cilantro lime mayo on a plate with sweet potato fries and kale salad.

              These Cilantro Chicken Burgers are one of those recipes I find myself coming back to again and again. They’re lighter and brighter than my Turkey Burgers with Spinach and Feta, but still packed with fresh flavor from fresh cilantro, garlic, shallots, and red pepper flakes. They’re naturally gluten-free and dairy-free, and unlike many chicken burger recipes, they don’t require any breadcrumbs or eggs to hold them together. Top them with cilantro lime mayonnaise and you’ve got a fresh, satisfying burger that’s perfect for summer.

              The funny thing is, this recipe almost stayed buried in the Marin Mama Cooks archives.

              Back in 2013, I shared a recipe for Thai Style Chicken Burgers. A reader reached out to me last week to tell me she had made them and absolutely loved them. Her message inspired me to revisit the recipe because I had completely forgotten about it.

              Thai style chicken burger

              As I read through the original recipe, I realized there were a few things I wanted to simplify. The original version called for fish sauce and a fresh red chili pepper. While both ingredients add great flavor, they’re not ingredients I always have on hand, and fish sauce isn’t something my family uses regularly anymore, as we’re not fans of the taste.

              So I adapted the recipe using ingredients I almost always have in my kitchen: fresh cilantro, garlic, shallots, tamari, and red pepper flakes. The result is a burger that’s easy enough for a weeknight dinner but flavorful enough to serve at your next summer cookout.

              Cilantro chicken burgers.

              Watch How to Make Cilantro Chicken Burgers

              Prefer to watch instead of read? In this video, I’ll show you exactly how I mix and shape these burgers from start to finish before grilling.

              While these burgers are good on their own, it’s the cilantro lime mayonnaise that takes them to the next level. The creamy mayo brings out the cilantro in the burgers and adds just the right amount of garlicky flavor. It’s one of my favorite burger condiments and the reason I keep coming back to this recipe. By the way, mayo does not contain dairy. The main ingredients in mayo are egg yolks, oil, vinegar and sea salt. I actually made homemade mayo in Natural Chef School and it’s a labor of love, as there’s a lot of whisking involved.

              I love serving these burgers with sweet potato fries and my kale salad. It’s one of my favorite summer meals and a combination I come back to again and again. I enjoy mine burger bunless because I’m gluten-free, but if you love a good burger bun, these taste great tucked into a toasted brioche bun or English muffin.

              I also love making these burgers into sliders! Just divide the meat up into 6 patties instead of 4.

              Cilantro chicken burger sliders

              I love then serving the sliders on my roasted sweet potato rounds. These rounds make the perfect gluten-free vehicle for the burgers. 

              Cilantro chicken burger sliders on sweet potato rounds

              This is also a great meal for summer entertaining because so much of it can be made ahead. I often prepare the kale salad, cilantro lime mayo, and burger patties earlier in the day. Then when it’s time for dinner, all that’s left to do is grill the burgers and heat up some sweet potato fries. Easy, delicious, and no last-minute scrambling in the kitchen.

              Cilantro chicken burgers with cilantro lime mayo on a plate with sweet potato fries and kale salad.

              How to Make My Lacinato Kale Salad

              If you’re serving these burgers with my kale salad, here’s a step-by-step video showing exactly how I make it. I’ll show you how to chiffonade lacinato kale, properly massage the kale so it’s tender and flavorful, and share a few tips I’ve learned from making this salad for years.

              More Burger Recipes You’ll Love

              Looking for more turkey burger recipes? Here are four family favorites that have been on repeat in our house for years.

              Favorite Turkey Burgers

              These are one of the most popular recipes on Marin Mama Cooks and a longtime family favorite. Juicy, flavorful, and anything but dry, they’re the turkey burgers that converted me into a turkey burger lover. Serve them on a toasted English muffin with cilantro lime mayo, kale salad, and a slice of heirloom tomato for the ultimate burger.

              Marin Mama's favorite turkey burger

              Turkey Burgers with Spinach and Feta

              If you asked me to pick a favorite burger recipe, these would be it. They’re one of the most popular recipes on Marin Mama Cooks for a reason—juicy, flavorful, and packed with spinach, feta, garlic, and a touch of red pepper flakes. I love serving them with a big baby gem salad and my oven baked crispy potatoes.

              Turkey burgers with spinach and feta.

              Turkey Burgers with Sun-Dried Tomatoes, Basil and Feta

              These burgers give my Turkey Burgers with Spinach and Feta a run for their money. Packed with sun-dried tomatoes, fresh basil, oregano, and feta, they’re juicy, flavorful, and bursting with Mediterranean-inspired flavor.

              Turkey burgers with sun-dried tomatoes basil and feta.

              Rosemary & Thyme Turkey Burgers

              Looking for a dairy-free and gluten-free turkey burger? These rosemary and thyme turkey burgers are packed with fresh herbs and sweet sautéed red onion for a burger that’s simple, flavorful, and satisfying. We love serving them bunless over a big green salad with a drizzle of vinaigrette for an easy summer meal.

              Rosemary and thyme turkey burgers.

              Cilantro chicken burgers with cilantro lime mayo on a plate with sweet potato fries and kale salad.
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              Cilantro Chicken Burgers with Cilantro Lime Mayo

              Recipe by Jackie
              5.0 from 2 votes
              Yields

              4

              burgers

                These cilantro chicken burgers are packed with fresh cilantro, garlic, shallots, and a touch of heat from red pepper flakes. Naturally gluten-free and dairy-free, they're topped with a creamy cilantro lime mayo that takes them to the next level. Perfect for grilling season, easy enough for a weeknight dinner, and guaranteed to become a summer favorite.

                Ingredients

                • For the Cilantro Chicken Burgers

                • 2/3 cup finely minced fresh cilantro

                • 1/4 cup finely minced shallots

                • 2 garlic cloves, minced

                • 1/2 teaspoon red pepper flakes, plus more if you like heat

                • 2 teaspoons organic tamari

                • 1/2 teaspoon coarse Celtic sea salt

                • 1/2 teaspoon freshly ground black pepper

                • 1 pound ground chicken, preferably dark meat

                • For the Cilantro Lime Mayo

                • 1/2 cup avocado oil based mayonnaise (see note below for traditional mayonnaise)

                • 1/3 cup finely minced fresh cilantro, plus more to taste 

                • 1 tablespoon fresh lime juice, plus more to taste

                • 2 garlic cloves, minced

                Directions

                • Make the Cilantro Lime Mayo

                • Note: If using traditional mayonnaise such as Best Foods or Hellmann's, reduce the cilantro to 1/4 cup and the lime juice to 2 teaspoons, and then adjust to taste.

                  In a small bowl, combine the mayonnaise, cilantro, lime juice, and garlic. Stir until well combined.

                  Taste and adjust as needed. The mayo should have a fresh cilantro-lime flavor with a nice garlicky kick. If you'd like a bolder flavor, add a bit more cilantro and lime juice to taste. 

                  You can make this sauce ahead of time, just be sure to refrigerate it in a sealed container. The mayonnaise is best during the first 1 to 2 days when the cilantro and lime flavors are at their freshest. I don't recommend storing it longer than 2 days.

                • Make the Burgers

                • Combine the seasonings. In a medium bowl, combine the cilantro, shallots, garlic, red pepper flakes, tamari, salt, and black pepper. Stir together until evenly mixed.

                • Add the chicken. Add the ground chicken and use your hands to gently mix until the herbs and seasonings are evenly distributed throughout the meat. A well-mixed burger means every bite is full of flavor.

                • Form the patties. Divide the mixture into 4 equal portions and shape into patties. For sliders, divide the mixture into 6 equal portions and shape into smaller patties.

                  Using your thumb, press a small indentation into the center of each patty. This helps the burgers cook evenly and prevents them from puffing up while cooking.

                • Chill (optional but recommended). Place the patties on a plate or tray and refrigerate for at least 30 minutes.

                  Chilling helps them firm up and hold their shape on the grill. If you're short on time, you can skip this step, but I recommend it whenever possible.

                • Cook the burgers.

                  To grill: Preheat the grill to medium heat. Lightly oil the grill grates with avocado oil to help prevent sticking. Place the burgers on the grill with the indentation side facing up. For regular-sized burgers, grill for 5–6 minutes per side. For sliders, grill for about 5 minutes on the first side and 4 minutes on the second side.

                  To cook in a skillet: Heat a cast-iron or heavy-bottomed skillet over medium heat. Add 1 tablespoon avocado oil and let it heat until shimmering. Add the burgers and cook for 5–6 minutes per side. If making sliders, begin checking for doneness around 4 minutes on the second side, as the smaller patties may cook more quickly.

                  For either method, the burgers are done when an instant-read thermometer inserted into the center reads 165°F.

                • To Serve. Top each burger with a generous spoonful of cilantro lime mayo.

                  I love serving these burgers with my Kale Salad, and lately I've been making them as sliders with my Roasted Sweet Potato Rounds in place of a traditional bun. It’s like getting your burger and sweet potato fries all in one bite!

                  You can also serve the burgers bunless with sweet potato fries and kale salad, or tuck them into a toasted brioche bun or English muffin if you prefer a traditional bun.

                Let's Make my Cilantro Chicken Burgers

                Notes:

                • Entertaining Tip: Prep the kale salad, cilantro lime mayo, and burger patties ahead of time. When guests arrive, simply grill the burgers and heat the fries.
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                ]]>                 https://marinmamacooks.com/cilantro-chicken-burgers-with-cilantro-lime-mayo/feed/ 2                 Easy Lemon Herb Greek Tofu https://marinmamacooks.com/easy-lemon-herb-greek-tofu/ https://marinmamacooks.com/easy-lemon-herb-greek-tofu/#comments Sat, 11 Apr 2026 23:08:58 +0000 https://marinmamacooks.com/?p=41431

                Easy Lemon Herb Greek Tofu

                Jump to recipe
                easy lemon herb greek tofu in a bowl with herbs.

                I’ve been trying to get back into Meatless Mondays lately, and tofu has been on repeat around here.

                I already have a few tofu recipes I love, but just like with chicken, I’m always looking for new marinades to keep things interesting. I mean, who wants to eat tofu the same way every time?

                So, I started playing around with a fresh lemon herb version to go with our favorite Greek salad, and at the same time I tried something new with the prep, thanks to a suggestion from my daughter Zoë. Instead of pressing the tofu, I cubed it and simmered it in salted water for a few minutes. Game changer!

                It made the whole process feel so much easier, and I found that the tofu really soaked up the marinade, giving you flavor in every bite with those golden, crispy edges once baked.

                Baked lemon herb tofu on a baking sheet.

                This lemon herb tofu is light, bright, and one of those recipes that just works. We’ve been adding it to bowls, tossing it into salads, putting it into wraps, as it pairs with just about anything and works really well for meal prep during the week.

                Easy lemon herb greek tofu in a bowl.

                Why You’ll Love This Lemon Herb Tofu

                • Naturally Vegan and a great source of plant based protein
                • Light, bright, and full of fresh lemon flavor
                • Doesn’t taste bland or “like tofu”
                • Made with simple, everyday pantry ingredients
                • No pressing required
                • Perfect for meal prep, tastes great on day 2 and 3 in bowls, salads, or wraps.

                My New Favorite Tofu Prep Method (No Pressing Needed)

                Instead of pressing the tofu, I cube it first and then boil it in salted water for about 5 minutes.

                It’s a simple step that skips the whole pressing process and makes things feel a lot easier. I’ve found that the tofu absorbs the marinade better this way, so you get great flavor throughout without that chewy texture.

                Once drained and patted dry, it bakes up beautifully with those golden, slightly crispy edges.

                If you prefer the traditional method, you can absolutely press the tofu, as it works great too. See my video below for how easy this method is.

                Optional: Pressing Method (if not boiling)

                If you’d rather skip the boiling step, you can press the tofu instead.

                Drain the tofu and place it on a towel-lined plate. Cover and weigh it down with something heavy (like a skillet) for about 20 minutes to remove excess moisture, then cube and continue with the recipe.

                How We Like to Serve it

                We love pairing this tofu with millet and greens paired with my lemon herb vinaigrette (recipe soon), tossing it into salads, or adding it to wraps for an easy lunch. It’s one of those proteins you can build a meal around all week long. Below is a salad bowl full of millet, baby gems, roasted asparagus, and my dairy-free tzatziki. 

                easy lemon herb greek tofu on millet and lettuce

                Meal Prep & Storage

                This tofu is great for meal prep and holds up well for a few days.

                Store leftovers in an airtight container in the fridge for up to 3 days. It’s perfect to toss into salads, bowls, or wraps throughout the week.

                You can enjoy it cold or reheat it in the oven or a skillet to bring back some of that crispiness.

                More Tofu Recipes to Try

                For a tofu recipe with Mexican-inspired flavors, try my Easy Cilantro Lime Tofu made with fresh lime, cilantro, jalapeño, and cumin.

                Easy cilantro lime tofu.

                Try my quick and easy sautéed tofu. It’s quick and easy, requires just 4 simple ingredients, takes no time to sauté up, and pairs with just about everything. I also love how crispy the tofu gets when sautéed in the cast iron skillet. 

                Quick and easy sautéed tofu.My miso roasted tofu is another favorite. The white miso pairs so well with a lemony dressing and adds just enough richness and depth to what can sometimes be plain tofu.Miso kale salad with miso roasted tofu.

                easy lemon herb greek tofu in a bowl with herbs.
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                Easy Lemon Herb Greek Tofu

                Recipe by Jackie
                5.0 from 3 votes
                Servings

                4

                servings
                Prep time

                25

                minutes
                Cook time

                25

                minutes
                Total time

                55

                minutes

                  This easy lemon herb Greek tofu is light, bright, and one of those recipes that just works. Made with a simple lemon, garlic, and herb marinade and baked until golden and crispy, it’s a delicious plant-based protein for bowls, salads, or wraps. No pressing required and perfect for meal prep.

                  Ingredients

                  • 1 14-15 ounce package extra firm or firm Tofu  (I prefer one that’s not pre-pressed, as it bakes up more tender)

                  • 2 tablespoons olive oil

                  • 3 tablespoons fresh lemon juice (about 1 lemon) 

                  • ½ tablespoon garlic, minced (roughly 3 medium cloves)

                  • 1 teaspoon dried oregano 

                  • 1/2 teaspoon dried thyme

                  • 1/2 teaspoon Celtic sea salt

                  • 1/2 teaspoon freshly ground black pepper

                  Directions

                  • Prep the tofu
                    Remove the tofu from the package and lightly pat it dry, then cut into evenly sized cubes. Bring a large pot of water to a boil. Once boiling, add 1 tablespoon fine sea salt. Add the tofu and let it gently boil for 5 minutes. Drain and pat dry.

                  • Make the marinade
                    In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.

                  • Marinate
                    Place the tofu in a shallow dish and pour the marinade over the top. Gently toss to coat and let sit for at least 20 minutes.

                  • Bake
                    Preheat oven to 425°F. Spread tofu on a parchment-lined baking sheet or ceramic baking sheet in a single layer. Bake for 15 minutes, flip, then bake another 7–10 minutes until golden and crisp on the edges. 

                    Tip: I always pour the leftover marinade into a glass jar and use it to top my salad or bowl. It's so good!

                  • Meal Prep & Storage
                    This is one of those proteins I love having in the fridge for easy meals all week. This tofu is great for meal prep and holds up well for a few days.

                    Store leftovers in an airtight container in the fridge for up to 3 days. It’s perfect to toss into salads, bowls, or wraps throughout the week.

                    Enjoy it cold, or reheat in the oven or a skillet to bring back some of that crispiness.

                  Easy Lemon Herb Greek Tofu

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                    ]]>                     https://marinmamacooks.com/easy-lemon-herb-greek-tofu/feed/ 2                     Easy Meal Prep Proteins (Chicken, Bison + Quick Protein Ideas) https://marinmamacooks.com/easy-meal-prep-proteins-chicken-bison-quick-protein-ideas/ https://marinmamacooks.com/easy-meal-prep-proteins-chicken-bison-quick-protein-ideas/#respond Fri, 03 Apr 2026 00:41:35 +0000 https://marinmamacooks.com/?p=41407 If you follow me over on Instagram, you’ve probably heard me use the phrase “fridge foraging.” It’s how I cook most days. I open the fridge, see what I have prepped or what I can make quickly, and build a meal from there. Bowls, salads, wraps, or simple lunches or dinners that come together without much thought.

                    Over time, I’ve realized that if you have a protein ready to go, everything gets easier, as protein tends to be the one component people struggle with most.

                    This post is part of my Meal Prep 101 series, where I’m sharing how to build your fridge with components, not just recipes, so meals feel easier throughout the week. I started the series with my Easy Healthy Salad Dressings and Sauces for Meal Prep, because let’s be honest, a good dressing can transform roasted veggies, grains, or a simple bowl of greens into something you actually want to eat.

                    Today, we’re building on that with the next piece, protein. I’m sharing my go-to meal prep proteins, the ones I make in under 10 minutes or double batch for the week so I always have something ready to go.

                    Why Meal Prep Proteins Make Meals Easier

                    Protein is the piece that usually puts people into a tailspin when it comes to pulling a meal together, so when it’s already cooked and ready to go (or quick to make), everything else falls into place.

                    Having a protein ready means you can:

                    • Build a quick bowl with grains + veggies
                    • Toss together a salad that satisfies
                    • Build tacos or burrito bowls
                    • Make a yummy wrap in minutes
                    • Pull together a simple lunch or dinner without starting from scratch

                    You don’t need a fridge full of options, just one or two proteins can carry you through a few days.

                    I’ve rounded up all of my favorite proteins to meal prep into one post to make your meal prep feel easier and more inspired. Bookmark this post, as I’ll keep adding new favorites as I post them!

                    Lemon Herb Grilled Chicken

                    This lemon herb grilled chicken has become a staple in my kitchen. It’s bright from the lemon, packed with fresh herbs, and my take on a Greek-style chicken. The quick marinade delivers tons of flavor, and the chicken grills up juicy every time. I love this chicken over my Greek salad, Greek salad with butter beans, summer garden pasta, plus so many more combinations listed in the post.

                    Get the Lemon Herb Grilled Chicken recipe

                    Lemon herb grilled chicken breasts on a plate.

                    Lemon Herb Greek Tofu

                    I figured I would follow up with this beautiful plant based protein, since it plays on the Greek inspired theme. This lemon herb tofu is light, bright, and one of those recipes that just works. We’ve been adding it to bowls, tossing it into salads, putting it into wraps, as it pairs with just about anything and works really well for meal prep during the week. I also tried something new with the prep, thanks to a suggestion from my daughter Zoë. Instead of pressing the tofu, I cubed it and simmered it in salted water for a few minutes. Game changer! It made the whole process feel so much easier, and I found that the tofu really soaked up the marinade, giving you flavor in every bite with those golden, crispy edges once baked.

                    Get the Easy Lemon Herb Greek Tofu recipe

                    easy lemon herb greek tofu in a bowl with herbs.

                    Easy Cilantro Lime Jalapeño Chicken

                    If you’re looking for a flavorful grilled chicken to add to your weekly rotation, this cilantro lime jalapeño chicken is one we come back to again and again. It’s made with simple, fresh ingredients and packs so much flavor into every bite. The easy marinade comes together in under 10 minutes using just a handful of pantry staples like lime juice, cilantro, olive oil, cumin, and a touch of jalapeño for a little kick.

                    Don’t worry, this chicken isn’t spicy. With the seeds and ribs removed, the jalapeño adds flavor without heat, making it totally kid friendly.

                    This is a great meal prep chicken to have on hand since you can use it in so many ways. Grill a batch at the start of the week and enjoy it in tacos, burrito bowls, or my Sweetgreens inspired guacamole greens salad. We also use this same marinade on steak, which is a great option if you want to switch things up.

                    Get the Easy Cilantro Lime Jalapeño Chicken recipe

                    Easy cilantro lime jalapeño chicken.

                    How to Roast Chicken Breasts for Easy Shredded Chicken

                    I use shredded chicken all the time, and not just for recipes that call for it. It’s one of those simple proteins that can carry you through the week when you need something quick and easy. Roasting chicken breasts is an easy, hands-off way to make a batch that you can shred and keep in the fridge.

                    Shredded chicken is incredibly versatile, which is why I always like to have some on hand. You can use it for sandwiches, salads, soups, tacos, and quesadillas throughout the week, or toss it into pastas and grain bowls for a simple, last-minute meal. I love using this chicken in my kid friendly caesar salad, quinoa wrap, Asian chicken salad and my chicken salad for one. It’s one of the easiest ways to take the stress out of “what do I make for lunch or dinner.”

                    Get the How to Roast Chicken Breasts for Easy Shredded Chicken recipe

                    How to roast chicken breasts.

                    Easy Ground Chicken Skillet (Perfect for Meal Prep)

                    This easy ground chicken skillet is something I keep on weekly rotation. It’s not the fanciest recipe, but it’s one of those back pocket staples that makes healthy eating feel easy. It comes together in under 10 minutes and gives you a simple, high protein option to have on hand for lunches throughout the week. For a quick and easy lunch, I usually pair this with some sautéed kale, quinoa and top it with toasted sesame oil. I also love it paired with my pumpkin seed pesto.

                    I almost always keep ground chicken in the fridge because I know I can quickly cook it up when I need something fast. It makes those last minute “what do I make for lunch or dinner” moments so much easier. You can also make it your own by switching up the spices or adding different toppings depending on what you’re in the mood for.

                    Get the Easy Ground Chicken Skillet (Perfect for Meal Prep) recipe

                    Here’s how I make it.

                    Easy ground chicken skillet.

                    Quick and Easy Ground Bison for Meal Prep

                    If you’re looking to switch things up from chicken, ground bison is a great option to have in your rotation. It takes under 10 minutes to cook and makes a simple, high protein base for meals throughout the week.

                    Bison is a lean, flavorful protein that’s lower in fat than beef, while still being rich in nutrients like B12 and iron, especially if you get the bison with the heart and liver in it.

                    You can use the bison just like ground chicken or beef. I love topping my bison with some toasted sesame oil and furikake. So good!

                    Get the Quick and Easy Ground Bison for Meal Prep recipe

                    Quick and easy ground bison for meal prep.

                    Balsamic Chicken

                    If you’re looking for a simple, flavorful chicken to add to your weekly rotation, this balsamic chicken is one I come back to often. The marinade is a mix of balsamic vinegar, olive oil, Dijon mustard, and garlic, creating a rich, slightly tangy flavor that caramelizes beautifully as it cooks.

                    It’s an easy protein to prep ahead and pairs well with salads, wraps, or bowls. I love it over my winter salad with butternut squash and Brussels. 

                    Get the Balsamic Chicken recipe 

                    Winter salad with butternut squash Brussels and balsamic chicken.

                    Easy Grilled Chicken for Salads

                    If you’re looking for a quick, simple, and tasty protein to top your favorite salad, this one has you covered. It’s our go-to grilled chicken for salads and has become a weekly staple because it uses pantry ingredients and takes just minutes to prep.

                    The marinade is as simple as it gets, made with olive oil, salt, pepper, and Italian seasoning. That’s it. I almost didn’t share this recipe because it felt too basic, but we make it all the time, and sometimes those are the ones worth having on repeat.

                    Get the Easy Grilled Chicken for Salads recipe

                    Easy grilled chicken for salads.

                    The Best Oven Baked Gluten-Free Crispy Chicken

                    This oven baked crispy chicken tastes like picnic fried chicken, but there’s no frying involved. It’s dairy free, gluten free, and made with simple ingredients, but you would never know it.

                    This is one I love to meal prep because it’s just as good cold the next day. Think picnic or an easy lunch, it holds up so well and is perfect to have on hand for simple meals.

                    Get the Best Oven Baked Gluten-Free Crispy Chicken recipe

                    The best oven baked crispy chicken fully cooked.

                    At the end of the day, meal prep doesn’t have to be complicated. For me, it’s less about having everything perfectly planned out and more about having a few simple components ready to go. When you have a few meal prep proteins in the fridge, even just one, it becomes so much easier to throw together a meal without overthinking it. That’s really what “fridge foraging” is all about. Opening the fridge, seeing what you have, and trusting that you can turn it into something nourishing and satisfying.

                    If you’re just getting started, pick one protein from this list and try it this week. Keep it simple and build from there.

                    And if you haven’t checked it out yet, don’t forget to pair these with my meal prep dressings and sauces post, because once you have both pieces, meals really start to come together.

                    Next up in this series, I’ll be sharing simple grains to prep ahead so you can keep building your fridge and making meals even easier.

                    ]]>                     https://marinmamacooks.com/easy-meal-prep-proteins-chicken-bison-quick-protein-ideas/feed/ 0                     Pumpkin Seed Pesto (Nut-Free, Dairy-Free) https://marinmamacooks.com/pumpkin-seed-pesto-nut-free-dairy-free/ https://marinmamacooks.com/pumpkin-seed-pesto-nut-free-dairy-free/#respond Thu, 05 Mar 2026 00:55:54 +0000 https://marinmamacooks.com/?p=41251

                    Pumpkin Seed Pesto (Nut-Free, Dairy-Free)

                    Jump to recipe
                    Pumpkin seed pesto.

                    This Pumpkin Seed Pesto is for anyone who wants that classic pesto experience, but can’t do nuts or dairy. I honestly love creating recipes for people with allergies and sensitivities, as I want everyone to enjoy delicious food and never feel limited just because one ingredient doesn’t work for them.

                    Traditional pesto’s typically use nuts + parmesan, which can be a no-go for allergies and sensitivities. This version delivers the same vibe: it’s bright, flavorful, and truly tastes like pesto—plus it’s vibrant green, so it adds the prettiest pop of color to pasta, sandwiches, bowls, burgers, you name it.

                    What makes this pesto extra special is the balance of greens. Instead of using only basil, I blend basil + spinach + kale for a pesto that’s still herby and fresh, but with a little more depth (and a sneaky extra veggie boost). It’s kid-approved, pairs with virtually anything, and yes—you can absolutely eat it by the spoonful because it’s that good.

                    Ingredients for pumpkin seed pesto.

                    Why pumpkin seeds are the perfect nut-free pesto swap

                    Pumpkin seeds (pepitas) aren’t just a stand-in, they bring their own magic:

                    • Mineral-rich: A great source of magnesium and zinc (plus iron and other minerals).
                    • Plant-based protein: Adds a little protein boost to your pesto.
                    • Flavor + texture: When lightly toasted, pepitas become rich and savory, giving you that classic pesto vibe.
                    • Bonus: They’re often more budget-friendly and easier to find than pine nuts, especially if you buy them in bulk.

                    Toasted pumpkin seeds.

                    What to Pair with this Pesto?

                    Toss it with your favorite pasta or slather it onto a sandwich or burger. I also love mixing it into brown riceor quinoa for an easy, flavor-packed side.

                    In the below video I show you one of my favorite combinations. I pair this pesto with brown rice pasta, my lacinato kale salad and grilled lemon herb chicken. It’s a family favorite!

                    If you want another simple dinner idea: here’s an easy 30-minute one-pot pasta that uses this pesto. It’s one of our favorite weeknight meals, and it makes enough for lunch leftovers, too. If we want to add a bit of protein, we’ll add some shredded chicken, chicken feta sausages, or even some steak! 

                    Pesto broccoli with pasta and chicken sausage

                    Got leftovers? Here’s an example of a leftover lunch using this pesto and pasta. 

                    Why You’ll Love This Pesto

                    • Nut-free + dairy-free
                    • Bright, garlicky, lemony kick
                    • Vibrant green and gorgeous on everything
                    • Kid-approved
                    • Meal prep friendly: keeps well in the fridge + freezes great

                    Pumpkin seed pesto.
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                    Pumpkin Seed Pesto (Nut-Free, Dairy-Free)

                    Recipe by Jackie
                    5.0 from 2 votes
                    Servings

                    1 1/4

                    cups
                    Prep time

                    15

                    minutes

                      This Pumpkin Seed Pesto is for anyone who wants that classic pesto experience, but can’t do nuts or dairy. It's bright, garlicky, and delicious on pretty much everything.

                      Ingredients

                      • 2 cups spinach, lightly packed

                      • 1 cup kale, rinsed and de-stemed, lightly packed (roughly 2 large leaves or 3-4 small leaves)

                      • 1 cup basil, lightly packed (about 14–15 basil leaves, add more if you love basil)

                      • ¾ cup raw unsalted pumpkin seeds (pepitas), lightly toasted

                      • ½ cup extra virgin olive oil

                      • ½ teaspoon Celtic sea salt

                      • 3 large cloves garlic, peeled

                      • 3 tablespoons of fresh lemon juice (from 1 lemon)

                      Directions

                      • Toast the pumpkin seeds: You can do this ahead of time to save a step. Set a dry (no oil here) skillet over medium heat, add the pumpkin seeds and stir frequently until lightly browned and fragrant, roughly 4-5 minutes (you will hear a few pops from time to time).  Immediately transfer to a plate to cool so they don’t keep cooking in the hot pan.

                      • Blend: Add the spinach, kale, basil, toasted pumpkin seeds, olive oil, salt, garlic, and lemon juice, to a food processor.

                      • Process: Blend until combined and slightly smooth, scraping down the sides once or twice. Also, make sure the pumpkin seeds are blended in too. The pesto won’t be completely smooth, expect a little texture (in a good way).

                      • Taste + adjust: Taste and adjust to your liking (more basil for a stronger basil flavor, more lemon for brightness, or a pinch more salt if needed).

                      • Storage: Transfer the pesto to a small sealed container, and store it in the fridge if not using a right away. This pesto will keep for a week in the fridge. I always use my Ball mason jars to store my pesto. This pesto also freezes well for a month.

                      Pumpkin Seed Pesto (Nut-Free, Dairy-Free)

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                        ]]>                         https://marinmamacooks.com/pumpkin-seed-pesto-nut-free-dairy-free/feed/ 0                         Greek Meatball Bowls with Dairy-Free Yogurt Sauce https://marinmamacooks.com/greek-meatball-bowls-with-dairy-free-yogurt-sauce/ https://marinmamacooks.com/greek-meatball-bowls-with-dairy-free-yogurt-sauce/#respond Tue, 17 Feb 2026 19:00:46 +0000 https://marinmamacooks.com/?p=40996

                        Greek Meatball Bowls with Dairy-Free Yogurt Sauce

                        Jump to recipe
                        Greek meatball bowl with dairy-free yogurt sauce, roasted red peppers, millet, and chicken kofta meatballs.

                        I love bowls because they’re one of the easiest ways to bring a variety of flavors and textures together into one satisfying meal. You get crisp raw vegetables, savory protein, a nourishing gluten-free grain, and a creamy sauce to pull it all together in one bite. They’re highly customizable, endlessly flexible, and always feel balanced.

                        These Greek meatball bowls with dairy-free yogurt sauce have become a weekly staple in my house. We do some kind of “bowl night” about once a week around here because it makes dinner feel simple and fun.

                        If you love bowls too, here are a few other favorites on my site:

                        Some weeks we do the meatballs, and other weeks I keep it even simpler and use my Lemon Herb Grilled Chicken instead — it’s so good in these bowls.

                        These bowls may look like a lot at first glance, but once you see how the components come together, it’s a very doable dinner — especially if you prep one element ahead of time. I usually make the yogurt sauce earlier in the day to save a step at dinner. The meatballs cook in under 20 minutes, and while they’re in the oven (along with the roasted red peppers), I cook the millet and toss together the quick cucumber salad. There’s a flow to this dinner, and once you get into it, it feels surprisingly easy.

                        If you’re not familiar with millet, think of it as a simple, naturally gluten-free grain with a mild, slightly nutty flavor and a fluffy texture. It cooks quickly on the stovetop and makes a really nourishing base for bowls like this. I love cooking it in bone broth instead of water — it gives the millet deeper flavor, helps it turn out perfectly fluffy, and adds a subtle protein boost.

                        This is the kind of dinner that looks abundant and layered, but feels calm and manageable once you get into the rhythm of it.

                        What’s in These Greek Meatball Bowls:

                        These bowls are more of a framework than a strict recipe — once you have the components, dinner basically builds itself. Here’s what goes into them:

                        • Chicken kofta meatballs
                        • Dairy-free yogurt sauce (thick + creamy and pulls everything together)
                        • Millet cooked in bone broth (a simple gluten-free grain base that’s fluffy and nourishing)
                        • Greek-style marinated cucumbers + feta (fresh crunch + tangy flavor)
                        • Roasted red peppers (sweet, slightly charred, and great warm or cold)

                        Optional but delicious: fresh herbs (mint/parsley), Kalamata olives, and cherry tomatoes.

                        Components for Greek meatball bowls (meatballs, millet, cucumbers, peppers, yogurt sauce).

                         

                        Quick Prep Tips (Same-Day, No Big Meal Prep):

                        You don’t need to prep everything ahead for this to feel easy — but a couple small steps can make dinner flow smoothly:

                        • Make the yogurt sauce earlier in the day (or even the morning). It’s one less step at dinnertime, and it tastes even better once it chills for a bit.
                        • Form the meatballs ahead (uncooked) and place them on the baking sheet. Cover and refrigerate until you’re ready to bake.
                        • Cucumber salad tip: For the best crunch, toss it together right before serving. If you want a head start, dice the cucumbers and whisk the vinaigrette a few hours ahead, then toss together when ready. (Add feta right before serving if you want it crumbly.)
                        • One-oven note: If you only have one oven, roast the red peppers earlier in the day — and don’t worry, they don’t need to be warm for these bowls.
                        • Bonus: Set everything out family-style and let everyone build their own bowl — it makes dinner feel fun and easy.

                        Variations + Easy Swaps:

                        This is a “use what you have” kind of dinner. A few easy ways to make it your own:

                        • Swap the protein: don’t feel like making meatballs? Use my Lemon Herb Grilled Chicken instead. 
                        • Swap the grain: quinoa, rice, or even cauliflower rice all work here.
                        • Make it fully dairy-free: skip the feta or use a dairy-free feta alternative.

                        How to Store Leftovers:

                        These bowls store best as separate components, then assemble when you’re ready to eat.

                        • Meatballs: store in an airtight container in the fridge for 3–4 days. Reheat in the oven or a skillet, or enjoy cold.
                        • Millet: 3–4 days in the fridge. Reheat with a splash of broth or water so it stays fluffy. I even sauté the millet in a skillet in a bit of oil over low heat.
                        • Roasted red peppers: 3–4 days in the fridge.
                        • Yogurt sauce: up to 2 days in the fridge.
                        • Cucumber salad: best the day it’s made (it softens as it sits).

                        FAQ:

                        Do the roasted red peppers need to be warm?
                        No! They’re delicious warm, room temp, or chilled — which is why they’re perfect for bowl night.

                        Can I use quinoa instead of millet?
                        Absolutely. Quinoa is a great swap and cooks in about 15–20 minutes on the stovetop.

                        What is millet, and what does it taste like?
                        Millet is a naturally gluten-free grain with a mild, slightly nutty flavor. When cooked, it turns fluffy and tender — a really nice base for bowls like this.

                        Can I make this dairy-free?
                        Yes. The sauce is dairy-free already — just skip the feta or use a dairy-free feta option.

                        Greek meatball bowl with dairy-free yogurt sauce, roasted red peppers, millet, and chicken kofta meatballs.
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                        Greek Meatball Bowls with Dairy-Free Yogurt Sauce

                        Recipe by Jackie
                        5.0 from 2 votes
                        Servings

                        4

                        servings
                        Cook time

                        25

                        minutes

                          These Greek meatball bowls are one of my favorite “framework dinners” — the kind that looks abundant and layered, but is actually very doable once you see the order of operations. You’ve got juicy chicken kafta meatballs, a nourishing gluten-free millet base cooked in bone broth, quick marinated cucumbers for crunch, sweet roasted red peppers, and a creamy dairy-free yogurt sauce to bring it all together. Feel free to swap the grain, adjust the toppings, and make it your own. This is a flexible, build-your-own dinner that works for a variety of eaters without making multiple meals.

                          Ingredients

                          • The Protein

                          • 1 batch Chicken Kofta Meatballs (makes 15 meatballs — enough for 4 bowls). Tip: Dice 2 tablespoons from the remaining onion for the cucumber salad.

                          • The Base: Millet Cooked in Bone Broth

                          • 1 cup millet (I use Bobs Red Mill; millet is naturally gluten-free) 

                          • 2 cups bone broth (or water) — I prefer chicken bone broth for added flavor + protein

                          • 1/2 teaspoon Celtic sea salt

                          • Other Bowl Ingredients

                          • Roasted Red Peppers (make ahead OK — they don’t need to be hot)

                          • Dairy-Free Greek Yogurt Sauce (make ahead if you can) 

                          • Another option - Easy Dairy Free Tzatziki

                          • Optional toppings - cherry tomatoes, kalamata olives, fresh mint, parsley 

                          • Greek-Style Marinated Cucumbers

                          • 1 English cucumber, or 1 1/2 Japanese cucumbers, diced (about 1/2-inch pieces)

                          • 2-3 tablespoons finely diced red onion (use remaining onion from the meatballs, and if you don't have leftover red onion, it's totally fine, the marinated cucumbers still taste amazing).

                          • 2 tablespoons red wine vinegar

                          • 1 tablespoon extra-virgin olive oil

                          • 1/4 teaspoon Celtic sea salt, plus more to taste

                          • 1/8 teaspoon freshly ground black pepper

                          • 1/4 cup feta cheese, crumbled

                          Directions

                          • How to Make Greek Meatball Bowls (step-by-step overview)

                          • ✔ Make the yogurt sauce ahead (if you can).
                            Make the Dairy-Free Greek Yogurt Sauce earlier in the day (or the day before) and refrigerate. If you’re making it at dinner time, whisk it together while everything cooks.

                            ✔ Prep the red peppers (optional to do ahead).
                            Slice the peppers now (or earlier in the day) so they’re ready to roast. Roast using my Roasted Red Peppers recipe — or roast ahead (they don’t need to be hot for these bowls). If you only have one oven, roasting them ahead is the easiest option.

                            ✔ Mix + form the meatballs.
                            Prepare the Chicken Kofta Meatballs and let them rest on the baking sheet while you start the millet.

                            ✔ Start the millet while the meatballs rest (before baking).
                            Once the meatballs are formed and sitting on the baking sheet, bring the bone broth to a boil, stir in the millet and salt, then reduce to a simmer and cover. The millet cooks while the meatballs bake. (Full directions below)

                            ✔ Cook the meatballs + roast the peppers.
                            Bake and broil the meatballs according to the meatball recipe.
                            Roast the red peppers until tender and lightly charred.

                            ✔ Toss the cucumber salad.
                            Whisk together the vinegar, olive oil, salt, and pepper.
                            Toss with the diced cucumbers and reserved red onion.
                            Sprinkle with feta. (Full directions below)

                            ✔ Assemble & serve.
                            Fluff the millet and set out all components so everyone can build their own bowl. Start with millet, add meatballs + veggies, and finish with a generous spoonful of sauce.

                            Serving note: This makes enough for 4 bowls (about 3–4 meatballs per bowl).

                          • For the Millet Cooked in Bone Broth (full directions)

                          • Bring 2 cups bone broth (or water) to a boil in a medium saucepan over medium-high heat.
                            Stir in the millet and salt.
                            Bring back to a gentle boil, then reduce heat to low, cover, and simmer 20–25 minutes, until liquid is absorbed.
                            Remove from heat and place a paper towel between the lid and pan to absorb excess moisture.
                            Let rest, covered, for 5 minutes.
                            Fluff with a fork and serve.

                          • For the Greek-Style Marinated Cucumbers (full directions)

                          • Place diced cucumbers and red onion in a small bowl.
                            In a small glass or jar, whisk red wine vinegar, olive oil, salt, and black pepper until combined.
                            Pour over the cucumbers and toss gently to coat.
                            Sprinkle with feta and toss lightly once more.
                            Taste and adjust with additional salt if needed.
                            Serve immediately, or refrigerate until ready to assemble the bowls.

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                            ]]>                             https://marinmamacooks.com/greek-meatball-bowls-with-dairy-free-yogurt-sauce/feed/ 0                             Dairy-Free Greek Yogurt Sauce (No Dill) https://marinmamacooks.com/dairy-free-greek-yogurt-sauce-no-dill/ https://marinmamacooks.com/dairy-free-greek-yogurt-sauce-no-dill/#respond Fri, 30 Jan 2026 00:23:22 +0000 https://marinmamacooks.com/?p=41006

                            Dairy-Free Greek Yogurt Sauce (No Dill)

                            Jump to recipe
                            Dairy-free greek yogurt sauce (no dill).

                            This dairy-free Greek yogurt sauce is one of those recipes I keep coming back to. It’s simple, flavorful, and comes together in minutes — all you need is a bowl and spatula, no blender required.

                            It has the bright, savory flavor you’d expect from a classic tzatziki-style sauce, but without dill. I know dill can be polarizing, so this version leans into a different flavor profile instead: fresh cilantro, lemon, jalapeño, and shallot folded into a thick, spoonable sauce that works with just about everything.

                            I love using this dairy-free Greek yogurt sauce on bowls, grilled chicken or meatballs, roasted vegetables, and even as a dip with rice crackers, warm pita or veggies. It’s one of those versatile, fridge-friendly sauces that makes everyday meals feel a little more special.

                            DF Greek yogurt sauce used as a dip for heirloom carrots and rice crackers.

                            Why I Love This Dairy-Free Yogurt Sauce

                            • Creamy but not heavy
                            • Dill-free (great for anyone who doesn’t love dill)
                            • Comes together in minutes with just a bowl and spatula
                            • Works with so many meals and snacks
                            • Naturally dairy-free

                            What Makes This Different Than Tzatziki

                            While this sauce is inspired by classic Greek yogurt sauces like tzatziki, it’s not traditional. Instead of cucumber and dill, this version uses fresh cilantro, jalapeño, and shallot for a brighter, slightly spicy flavor that pairs beautifully with grilled meats and vegetables.

                            Ways to Use This Yogurt Sauce

                            This dairy-free Greek yogurt sauce is a key component in my Greek Meatball Bowls. I use it as the finishing touch to bring everything together.

                            Greek meatball bowls.

                            If you love creamy yogurt-based sauces, you might also enjoy my Dairy-Free Tzatziki Sauce, made with cucumber and dill.

                            Easy dairy free tzatziki.

                            Dairy-free greek yogurt sauce (no dill).
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                            Dairy-Free Greek Yogurt Sauce (No Dill)

                            Recipe by Jackie
                            5.0 from 2 votes
                            Servings

                            5

                            servings
                            Prep time

                            10

                            minutes
                            Serving Size

                            1/4

                            cup

                              This dairy-free Greek yogurt sauce is creamy, flavorful, and easy to make with just a bowl and spatula — no blender required. Inspired by classic tzatziki but made without dill, this sauce uses fresh cilantro, lemon, jalapeño, and shallot for a bright, savory flavor. Perfect for Greek bowls, grilled chicken or meatballs, roasted vegetables, wraps, and dipping.

                              Ingredients

                              • 1 cup unsweetened dairy free yogurt – I used Cocojune plain coconut yogurt, as it doesn't contain any gums. If you want a thicker DF yogurt, you can try Forager.

                              • 1 tablespoon minced jalapeño, feel free to add more if you want it spicier

                              • 2 tablespoons minced shallot

                              • 2 tablespoons minced fresh cilantro

                              • 1 teaspoon Celtic Sea salt

                              • 2 tablespoons fresh lemon juice, plus more to taste

                              Directions

                              • In a medium bowl, add the yogurt, jalapeño, shallots, cilantro, salt, and lemon juice.

                                Stir everything together until well combined, then give it a taste and feel free to add more salt, lemon juice. Lemon juice can really brighten the sauce, so add a bit more at a time if the sauce tastes flat.  Different dairy-free yogurts can vary in tanginess and thickness, so adjust the seasoning as needed until it tastes right to you.

                                If not using right away, store the sauce in a sealed glass container in the fridge for 2–3 days.

                              • This yogurt sauce pairs wonderfully on my Greek Meatball Bowls

                              Notes:

                              • If your sauce tastes a little mild, add a pinch more salt or a squeeze of lemon juice. If it’s too thick, stir in a teaspoon or two of water or lemon juice to loosen it. Taste as you go — small adjustments make a big difference.
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