Make these No-Bake Mint Chocolate Bites with oats, dates, and collagen for a healthy, protein-packed snack. Minty, chocolatey, and ready in minutes, no baking required.

If a Thin Mint and a fudgy brownie had a healthy baby, this would be it. These No-Bake Mint Chocolate Bites deliver all the cool, chocolatey satisfaction you crave, without any baking or refined sugar. They’re packed with whole food ingredients, protein, and that refreshing peppermint flavor that makes each bite irresistible.

This upgraded version includes oats for extra texture and mini chocolate chips for a touch of crunch. The result? A perfectly chewy, rich, and minty snack that feels indulgent but fuels your body at the same time.

Ingredients

• 1 cup pitted Medjool dates
• 1/2 cup almonds or walnuts
• 1/4 cup Perfect Keto Mint Chocolate Collagen (use code HH20 for 20% off)
• 1/4 cup rolled oats
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon pure peppermint extract
• 1/4 teaspoon sea salt
• 2 tablespoons mini chocolate chips

Instructions

1. Blend the base: In a food processor, combine the dates, nuts, collagen powder, oats, cocoa powder, peppermint extract, and sea salt. Process until the mixture becomes thick and sticky, holding together when pressed.

2. Add chocolate chips: Transfer the mixture to a bowl and fold in the mini chocolate chips until evenly distributed.

3. Form the bites: Roll about one tablespoon of dough into balls and place them on a parchment-lined baking sheet.

4. Chill and enjoy: Refrigerate the bites for at least 30 minutes to firm up. Enjoy them straight from the fridge or let them soften slightly at room temperature for a fudgier texture.

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Storage

Store in an airtight container in the refrigerator for up to one week, or freeze for longer storage.

Why You’ll Love These No-Bake Mint Chocolate Bites

These mint chocolate energy bites are rich, refreshing, and full of clean ingredients. They’re a quick snack that satisfies a sweet craving while offering healthy fats, fiber, and collagen protein. Perfect before or after a workout, or as an afternoon pick-me-up, these bites prove that healthy eating can taste like dessert.

Looking for more chocolate mint goodness? Try these Mint Chocolate Cookies n’ Cream Donuts!

 

 

 

 

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Bake these Pumpkin Protein Donuts with homemade sugar-free cream cheese frosting! A healthy, high-protein fall dessert that’s gluten-free, low sugar, and packed with cozy pumpkin spice flavor.

If you’re craving something festive, cozy, and guilt-free, these Pumpkin Protein Donuts are about to become your new favorite fall treat. Soft, moist, and perfectly spiced, these donuts pack in protein, fiber, and all the warm autumn flavors!

Made with real pumpkin puree, protein powder, and wholesome flours like coconut, oat, or almond, they’re an easy, healthier alternative to traditional donuts. Plus, I’ve included a quick sugar-free cream cheese frosting recipe that takes these donuts from delicious to irresistible.

Whether you enjoy them for breakfast, post-workout fuel, or a seasonal dessert, these pumpkin donuts are the perfect blend of cozy and nourishing.

Why You’ll Love These Pumpkin Protein Donuts

• Packed with protein to keep you satisfied
• Gluten-free and easily customizable with your favorite flour
• Naturally sweetened with sugar-free brown sugar
• Easy to make in just 30 minutes
• Perfect for fall gatherings, Halloween parties, or a cozy night in

Pumpkin Protein Donut Recipe

Ingredients:

• 1 Large Whole Egg
• 3 Large Egg Whites
• ¼ Cup Pumpkin Puree
• 3 Teaspoons Sugar-Free Brown Sugar
• 1 Scoop PEScience Pumpkin Pie Whey Protein (code HEALTHYHELPER saves $$!)
• 6 Tablespoons Coconut Flour (or Oat/Almond Flour)
• ½ Teaspoon Ground Cinnamon
• 1 Teaspoon Pumpkin Pie Spice
• ½ Tablespoon Coconut Oil, melted
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Baking Powder

Instructions:

1. Preheat oven to 350°F/176°C.
2. Melt coconut oil and add to a mixing bowl with all ingredients (except Greek yogurt and toppings).
3. Mix until smooth and well-combined.
4. Coat a donut pan with non-stick spray, then pour batter evenly into molds, making sure not to cover the donut hole.
5. Bake for 10-15 minutes, until a toothpick comes out clean.
6. Let donuts cool slightly, then top with Greek yogurt, sprinkles, or homemade frosting (see below!).

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Easy Sugar-Free Cream Cheese Frosting

This frosting is creamy, tangy, and the perfect finishing touch for your protein donuts, without the added sugar.

Ingredients:

Instructions:

1. Beat softened cream cheese with sweetener until smooth.
2. Mix in vanilla extract and add almond milk a little at a time until you reach your desired frosting consistency.
3. Spread or pipe onto cooled donuts and enjoy!

Print

Tips for the Best Pumpkin Protein Donuts

• Use pumpkin spice protein powder for max fall flavor.
• If you don’t have a donut pan, you can make these in a muffin tin.
• Store leftovers in the fridge for up to 5 days, or freeze for up to a month.

Fall Donut Perfection!

These Pumpkin Protein Donuts with Sugar-Free Cream Cheese Frosting are proof that healthy treats can still feel fun and seasonal! With the perfect balance of sweet, spiced, and satisfying, they’ll quickly become a fall staple in your kitchen.

 

 

 

 

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My Egg Roll in a Bowl recipe is not only vibrant, but packed with all the flavors you love in traditional egg rolls, but deconstructed and served in a bowl. I used lean ground turkey and tons of veggies like cabbage and carrots with a simple sauce.

Egg Roll in a Bowl = Deconstructed Egg Rolls!

Whether you’re looking for a low-carb dinner idea or just a healthier egg roll without the deep frying, this egg roll in a bowl recipe is for you! It’s a Fit Foodie Finds reader favorite recipe and we’re so glad you stumbled upon it because we know you’ll love it too.

I personally love this recipe because it’s an easy way to get almost 30g of protein and tons of veggies. You can serve it as-is, or over rice! I recently made this recipe again and swapped all of the veggies for a simple bag of coleslaw and it was so good.

Egg Roll in a Bowl Ingredients

Sauce

• Soy sauce: the basis of the sauce is made up with soy sauce. Feel free to swap for tamari for a similar flavor.
• Chili garlic sauce: chili garlic sauce adds some heat to this sauce. If you can’t find it/don’t have it, feel free to use sriracha or chili crunch.
• Honey: honey really balances out the spicy and acidic flavors of this recipe. It’s optional, but we love it.
• Rice vinegar: rice vinegar is mild and so yummy.
• Sesame seeds: sesame seeds add just the right hint of sesame flavor.
• Olive oil: we used olive oil to help cook the ground turkey so it wouldn’t stick, but coconut oil or avocado oil work too.

Veggies

• Shredded carrots: feel free to buy shredded carrots or shred your own.
• Shredded green cabbage: green cabbage is the most classic ingredient in egg rolls, so don’t skip it!
• Red onion: we’re onion people. Any color works.
• Sliced pea pods: The sliced pea pods actually go in raw to create an amazing texture.

PS: you can always buy a classic coleslaw mix instead of all of the above separate veggies.

Meat & Eggs

• Eggs: eggs are a great extra protein add and they also provide great texture.
• Ground turkey: we are using ground turkey in this recipe, but it totally works with ground chicken, ground pork, or ground beef too! 

How to Make an Egg Roll in a Bowl

These deconstructed egg rolls are easy to whip up, and reheat just as well, making them a great option for serving a crowd or meal prepping for the week. Let’s walk ya through it:

Start by placing all of the ingredients for the sauce into a small bowl and whisk all of the ingredients together until combined. Then, set the sauce aside for later.

Next, heat a large skillet over medium/high heat and add olive oil. Once the olive oil is fragrant, add the ground turkey and cook until the turkey is no longer pink, making sure to break the ground turkey into small pieces as it cooks.

Then, add shredded carrots, shredded cabbage, sliced red onion, and the sauce to the pan and mix everything together. Keep the pea pods out of the pan for now! You’ll sauté those in a bit. Cook everything together on medium for 3-5 minutes, stirring every minute or so.

Push the meat and vegetables to the side of the pan, and crack 2 eggs into the empty side of the pan. Using a spatula, scramble the eggs while they cook. When the eggs are fully cooked, fold them into the meat and vegetables, mixing everything together thoroughly.

Finally, add the pea pods to the pan and let them cook with all of the other ingredients for 1 minute. You’ll want to wait to add the pea pods til right now to ensure that they don’t get mushy in the sautéing process!

Serve and Enjoy!

Remove the pan from heat and top with optional sesame seeds, green onion, and cilantro! Serve in a bowl with one of the following delicious and nutritious pairings below.

Egg Roll in a Bowl Recipe Pairings

This recipe is delicious as a stand-alone, but if you’re looking to serve it as a side dish, or in a bowl with quinoa or rice, we highly recommend any of the following:

Got leftovers? Transfer leftovers into an airtight container. Store in the fridge for up to 3 days.

Warm, fluffy, and packed with protein, this Healthy Grain-Free Pumpkin Chocolate Chip Bread is the perfect fall treat! Gluten-free, dairy-free, and made with almond flour and vegan protein powder.

Perfect for fall mornings, cozy snacks, or even dessert, this loaf brings all the pumpkin spice vibes without the refined flour or sugar crash. Bonus: it’s easily made dairy-free and vegan!

Why You’ll Love This Healthy Pumpkin Chocolate Chip Bread

• Grain-Free & Gluten-Free – made with almond flour and protein powder instead of wheat flour
• Protein-Packed – thanks to True Nutrition Vanilla Vegan Protein Powder (use code HEALTHYHELPER to save $$!)
• Refined-Sugar-Free – naturally sweetened with pumpkin and sugar-free chocolate chips
• One Bowl, Simple Steps – no fancy equipment needed
• Perfectly Spiced – warm cinnamon + nutmeg make it taste like fall in every bite

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Tips & Variations

• Make it fully vegan: swap in flax eggs.
• Add crunch: sprinkle pumpkin seeds or walnuts on top before baking.
• Switch it up: try dark chocolate chunks, dairy-free white chocolate, or even a swirl of almond butter.
• Freeze for later: slice and freeze individually for a grab-and-go snack.

Your New Go-To Pumpkin Bread

This Healthy Grain-Free Pumpkin Chocolate Chip Loaf checks all the boxes: nutrient-dense, perfectly spiced, and satisfying. Whether you’re baking it for a holiday brunch, weekly meal prep, or just because you can’t resist pumpkin season, it’s guaranteed to be a crowd-pleaser.

 

 

 

 

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2 responses to “Healthy Grain-Free Pumpkin Chocolate Chip Bread [high protein + no added sugar]”

1. Great recipe! Love the combination of chocolate and pumpkin, the perfect loaf cake for the Autumn. i will have to try!

   
   

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These pistachio matcha almond flour bars are gluten-free, high in protein, and naturally sweetened, thanks to clean grass-fed vanilla bean whey protein. Perfect for snack attacks and clean energy boosts!

Say hello to your new favorite homemade protein bar. These Pistachio Matcha Almond Flour Bars are soft, chewy, naturally sweet, and lightly caffeinated from matcha, AKA the snack you’ll keep coming back to.

Made with clean, simple ingredients and a hit of Iconic Vanilla Bean Protein (code HEALTHYHELPER saves $$!), they’re everything you want in a soft-baked protein-packed bar…minus the weird aftertaste or mystery ingredients.

They’re basically your matcha latte’s cooler, meal-prep-savvy cousin.

Why These Bars Are a Whole Vibe

• They’re naturally gluten-free and flourless (hi, almond flour and pistachios).
• Lightly sweetened with date syrup (code HEALTHYHELPER saves $$!).
• You get a little caffeine bump from the matcha, without the crash.
• Perfect for pre-workout, post-yoga, or just because it’s 3 pm and you’re hungry.
• 12g of protein per bar, thanks to Iconic’s clean vanilla bean protein (code HEALTHYHELPER saves $$!).

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Make Them Your Own

Want to get creative?

• Toss in some white chocolate chips for a sweet surprise
• Swap pistachios for cashews or macadamias
• Drizzle with melted white chocolate on top (chef’s kiss)

How to Store

Keep these in an airtight container on the counter for up to 3 days, or pop them in the fridge for up to a week. You can also freeze them for longer storage, just thaw before eating, so they don’t break your teeth.

Nutrition Breakdown (per bar, give or take)

• Calories: ~200
• Protein: ~12g
• Fat: ~15g
• Carbs: ~9g
• Sugar: ~5g (all from natural sweetener)

Why Matcha + Protein = Snack Goals

Matcha gives you that clean, calm energy (think: focused but not wired), while Iconic whey protein isolate keeps you full and supports muscle recovery. It’s a win-win for your snack game.

These bars check all the boxes: sweet but not too sweet, packed with protein, and made with real, whole ingredients. They’re your new secret weapon for staying energized without reaching for processed snacks. Make a batch, stash ’em in the fridge, and thank yourself later.

 

 

 

 

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Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar.

Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.

This herbaceous salad is so refreshing on a warm day. It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it.

Recipe Tips & Tricks

This quinoa recipe incorporates all the techniques I learned while developing my Best Tabbouleh Recipe, which really is the best!

1) Cook your quinoa according to the recipe below.

I swear by my go-to quinoa cooking method, which differs from the directions you’ll find on the package. It yields perfectly fluffy quinoa every time.

2) Salt your tomato and cucumber, then drain them.

This method concentrates the flavors of the tomato and cucumber, and ensures that your salad doesn’t become diluted by excess liquid. Combine the tomato and cucumber in a bowl with some salt, and set it aside while you chop the parsley. Drain off the excess juice before stirring the salad together. Easy enough!

3) Use plenty of parsley and chop it finely.

This recipe calls for three bunches of curly parsley. It’s much easier to chop that much parsley in your food processor, rather than by hand. Don’t worry about removing the thin parsley stems—they offer great flavor.

4) Season liberally with lemon juice and salt.

Tabbouleh should be zingy and full of flavor. To get there, be sure to use enough lemon juice and salt. You’ll find my recommended quantities in the recipe below.

Watch How to Make Quinoa Tabouli

Quinoa Tabbouleh Serving Suggestions

All of these options are gluten-free, like this one:

Please let me know how your recipe turns out in the comments. I always love hearing from you.

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Pancake lovers, this recipe is for you, whether you’re gluten-free or not! This easy recipe calls for one wholesome flour—oat flour—and basic ingredients like Greek yogurt, maple syrup, butter and eggs. (If you don’t have oat flour on hand, you can easily make your own by blending old-fashioned or quick-cooking oats in a food processor or blender.)

These golden pancakes are fluffy and delicious, with a subtle oatmeal flavor. The yogurt offers a light tang similar to buttermilk, along with some extra protein, and the maple syrup is more flavorful than plain sugar.

You could certainly say that these pancakes are healthier than your average stack of pancakes, especially when you choose wholesome toppings to go along with them. Above all, though, they’re a fun treat to serve on the weekends, and they reheat beautifully for quick weekday breakfasts.

Oat Flour Pancake Tips

Pancake-making is an art! These tips will help as you make your first batch.

Let the batter rest for ten minutes. This allows the oat flour time to absorb some of the moisture, which produces pancakes that turn out nice and fluffy.

Make sure your batter has the correct consistency. The batter should not be runny or so thick that it’s difficult to stir. It’s just right when you can pour some batter into a pan to make a nice round shape without helping it spread out. If necessary, add up to 1/4 cup milk to help thin the batter.

Lightly coat your griddle or skillet with oil or butter. I prefer to cook my pancakes with avocado oil because it offers a high smoke point and neutral flavor (butter burns much faster). Whichever you use, be sure to wipe off the excess with a paper towel so it doesn’t start smoking.

Always start by cooking just one pancake. Once you’ve practiced with one pancake and ensured that your skillet is properly preheated, you can make more at once. Leave a couple of inches between each pancake to allow for easy flipping.

The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. Don’t expect to see bubbles forming around the edges for this recipe. The underside should be nicely golden at this point. If you’re uncertain, it’s best to wait a little longer than end up with a doughy mess.

As time goes on, dial down the heat. The skillet gets hotter over time. If your pancakes are burning on the outside before they are cooked through on the inside, your skillet is too hot. Dial the heat down a bit after every few pancakes.

Watch How to Make Gluten-Free Pancakes

Pancake Serving Suggestions

These pancakes taste terrific with traditional pancake toppings as well as healthier options. Here’s a list of toppings or sides that you might enjoy with your pancakes.

More Gluten-Free Pancake Recipes

I love to make pancakes with wholesome gluten-free flours like oat flour, almond flour and buckwheat flour. Here are six more pancake recipes to enjoy:

Please let me know how your pancakes turn out in the comments. I appreciate your feedback and always enjoy hearing from you.

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Enjoy the freshness of kani salad in this healthy, tart and spicy Japanese seafood dish. All you need is 10 minutes and a few simple ingredients for to make this delicious surimi salad recipe.

What is Kani Salad?

Kani salad (also called Surimi Salad) is a Japanese crab salad served as a traditional side dish. It is typically made with fresh veggies (cucumber, carrots, scallions) with imitation crab meat and a creamy mayonnaise-based dressing.

It’s my go-to order when I’m wanting some extra veggies at my favorite sushi restaurant!

Ingredients in Kani Salad

• Imitation crab meat – Or use fresh crab. I typically buy the imitation crab sticks and then shred them with a fork or my hands. Alternatively you can buy pre-shredded surimi.
• Cucumber – Cut into matchsticks that are roughly 3-inches long.
• Carrots – Also cut into 3 inch matchsticks. Try to keep your carrots and cucumbers even sizes.
• Green onions– Sliced thinly.
• Rice noodles – These are not traditional but I like that it makes this salad a little heartier.
• Mayonnaise – You can also use plain Greek yogurt if you don’t have mayo.
• Rice wine vinegar – This adds some acidity.
• Honey – To balance the flavors with a little sweetness.
• Sriracha – Optional but I like a kick!
• Sesame seeds – Feel free to toast these, if desired.
• Salt + Pepper – add to taste.

How to Make Kani Salad

STEP 1: MAKE NOODLES

Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.

STEP 2: COMBINE SALAD

In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.

STEP 3: MAKE DRESSING

In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.

STEP 4: DRESS + SERVE

Lightly toss salad in dressing. Sprinkle with sesame seeds and any salt and pepper to taste. Let sit in the fridge for 30 minutes before serving (ideal but not essential). 

FAQs

Storage Instructions

Store your leftover surimi salad in an airtight container in the fridge for up to 3 days. I do not recommend freezing this salad.

More Salad Recipes:

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Kani Salad

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Enjoy the freshness of kani salad in this healthy, tart and spicy Japanese seafood dish. All you need is 10 minutes and a few simple ingredients for to make this delicious surimi salad recipe.

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Cook
• Cuisine: Japanese
• Diet: Gluten Free

• 4 oz rice noodles
• 4 oz of imitation crab meat (or real crab), shredded
• 1/2 large English cucumber, chopped into 3-inch matchsticks
• 1 large carrot, chopped into 3-inch matchsticks
• 3 green onions, sliced
  
• 1/4 cup mayonnaise
• 1 tbsp rice wine vinegar
• 1 tsp honey
• 1 tsp Sriracha
• 1-2 tsp sesame seeds
• Salt + pepper, to taste

1. Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.
2. In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.
3. In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.
4. Lightly toss salad in dressing.
5. Sprinkle with sesame seeds and any salt and pepper to taste.
6. Let sit in the fridge for 30 minutes before serving.
7. Will keep in fridge for up to 3 days.

Enjoy the freshness of kani salad in this healthy, tart and spicy Japanese seafood dish. All you need is 10 minutes and a few simple ingredients for to make this delicious surimi salad recipe.

What is Kani Salad?

Kani salad (also called Surimi Salad) is a Japanese crab salad served as a traditional side dish. It is typically made with fresh veggies (cucumber, carrots, scallions) with imitation crab meat and a creamy mayonnaise-based dressing.

It’s my go-to order when I’m wanting some extra veggies at my favorite sushi restaurant!

Ingredients in Kani Salad

• Imitation crab meat – Or use fresh crab. I typically buy the imitation crab sticks and then shred them with a fork or my hands. Alternatively you can buy pre-shredded surimi.
• Cucumber – Cut into matchsticks that are roughly 3-inches long.
• Carrots – Also cut into 3 inch matchsticks. Try to keep your carrots and cucumbers even sizes.
• Green onions– Sliced thinly.
• Rice noodles – These are not traditional but I like that it makes this salad a little heartier.
• Mayonnaise – You can also use plain Greek yogurt if you don’t have mayo.
• Rice wine vinegar – This adds some acidity.
• Honey – To balance the flavors with a little sweetness.
• Sriracha – Optional but I like a kick!
• Sesame seeds – Feel free to toast these, if desired.
• Salt + Pepper – add to taste.

How to Make Kani Salad

STEP 1: MAKE NOODLES

Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.

STEP 2: COMBINE SALAD

In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.

STEP 3: MAKE DRESSING

In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.

STEP 4: DRESS + SERVE

Lightly toss salad in dressing. Sprinkle with sesame seeds and any salt and pepper to taste. Let sit in the fridge for 30 minutes before serving (ideal but not essential). 

FAQs

Storage Instructions

Store your leftover surimi salad in an airtight container in the fridge for up to 3 days. I do not recommend freezing this salad.

More Salad Recipes:

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Kani Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy the freshness of kani salad in this healthy, tart and spicy Japanese seafood dish. All you need is 10 minutes and a few simple ingredients for to make this delicious surimi salad recipe.

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Cook
• Cuisine: Japanese
• Diet: Gluten Free

• 4 oz rice noodles
• 4 oz of imitation crab meat (or real crab), shredded
• 1/2 large English cucumber, chopped into 3-inch matchsticks
• 1 large carrot, chopped into 3-inch matchsticks
• 3 green onions, sliced
  
• 1/4 cup mayonnaise
• 1 tbsp rice wine vinegar
• 1 tsp honey
• 1 tsp Sriracha
• 1-2 tsp sesame seeds
• Salt + pepper, to taste

1. Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.
2. In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.
3. In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.
4. Lightly toss salad in dressing.
5. Sprinkle with sesame seeds and any salt and pepper to taste.
6. Let sit in the fridge for 30 minutes before serving.
7. Will keep in fridge for up to 3 days.

Juicy chicken thighs are marinated in a flavorful spice blend with zesty lemon to make this delicious grilled turmeric chicken. A great main dish or enjoyed with a salad or bed of grains.

Curious to change up your usual chicken marinade? This zesty and slightly spicy turmeric chicken recipe will become a hit in your house. Read on to learn more.

Ingredients in Turmeric Chicken

• Boneless skinless chicken thighs – you can also use chicken breasts or bone-in, skin-on chicken thighs.
• Ginger – I like using fresh ginger since it brings more of a zing than dried.
• Ground Turmeric – I use dried ground turmeric because it’s easier to find but if you can get your hands on fresh turmeric it’s a great swap!
• Other spices– Garlic Powder, Paprika, Cumin, Coriander and Salt + Pepper
• Lemon – we’re using both the zest and juice of one lemon.
• Honey – the sweetness helps to balance out the flavors and also brings a nice caramelization to the chicken.

How to Make Grilled Turmeric Chicken

STEP 1: MARINATE CHICKEN

In a large bowl combine chicken thighs with all other ingredients and stir to coat. Cover and place in the fridge for at least 4 hours or overnight.

STEP 2: GRILL TURMERIC CHICKEN

Preheat your grill or stove-top grill pan to medium-high heat (roughly 450ºF). Remove chicken from marinade and add directly onto grill rack or pan. Grill on each side for 5-7 minutes or until internal temp has reached 165ºF.

What to Pair with Turmeric Chicken

This turmeric chicken tastes delicious paired with a salad or grain like rice or quinoa. If you’re wanting to really build out the meal here are some delicious recipes that pair well:

FAQs

Storage Instructions

Store your leftover cooked turmeric chicken in an airtight container in the fridge for up to 3 days. Reheat in microwave or on stove top.

If storing raw chicken in marinade you can keep your chicken in the refrigerator in an airtight container or Ziploc bag for up to 24 hours.

Freezing: In the freezer you can store your raw turmeric chicken in marinade in Ziploc bags for up to 3 months. Thaw overnight in the fridge and then cook as directed.

More Chicken Recipes:

More Turmeric Recipes:

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A hearty mix of legumes, vegetables, and sweet potato will be the perfect vegan comfort food for any occasion. Slightly sweet and slightly smoky, this Sweet Potato Lentil Chili bursts with flavor and amazing texture. A well-balanced, healthy meal with all the nutrients you need in one delicious bowl. Throw the ingredients in your slow cooker, and be prepared for your house to smell like chili heaven!

The one problem with being a food lover and a wannabe chef is that I always get ideas for new recipes and kitchen creations. This is great for blogging content, but it doesn’t leave me a lot of time to revisit old recipes.

I’ve been blogging for over 10 years now, so a lot of staples and favorites I shared in the first few years of my blog have certainly gotten neglected. I am pretty embarrassed by some of those older posts, writing, AND picture-wise (I’d like to think I’ve improved a lot since then! ), but the recipes are definitely winners! Plus, a lot of you who have only recently started reading Healthy Helper have probably never even seen them.

So I’ve decided to start rolling out ‘re-dos’ of some of my favorite recipes I’ve shared on the blog! Not only does this give me the chance to revamp them and update them for you guys, but I also get to bring some of my favorite meals back into my life. Out of the ones I’ve made so far, I am quickly being reminded why I created these recipes originally. Point blank: THEY ARE GOOD.

Vegan Comfort Food at its FINEST

Today, I am sharing one of my all-time go-to comfort food meals. It’s perfect for this time of year as it’s definitely slow-cooker season and gives you that stick-to-your-ribs feeling that a hot, hearty chili always does.

This chili is pretty special because it’s sweet AND savory. Yes, it includes the traditional spices like chili powder and cumin, but I also add cinnamon and sweet, sweet, sweet potatoes to give it a nice counterbalance to the spicy smokiness.

Vegan Gluten-Free Sweet Potato Lentil Chili

Grab the recipe below and get to cookin’! I think this chili recipe will become a cold-weather staple for you.

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Packed to the brim with veggies, this chili is bursting with vitamins and minerals! It goes beyond the traditional chili ingredients and has lots of plant-based protein from lentils and beans. The sweet potatoes and yams are a great source of complex carbs, so you have a balanced meal all in one bowl. Or two!

This chili recipe is certainly a favorite in my house, and I’ve made it for several holiday gatherings to share with my family. Nothing but rave reviews have resulted!

Definitely give this a go if you’re looking for a healthy twist on classic chili! This has all the flavor with a lot more nutrients to offer you.

Do you ever revisit old favorite recipes?

What’s your favorite fall/winter meal?

What’s your MUST have chili ingredient?

 

 

 

 

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98 responses to “Sweet Potato Lentil Chili [vegan + gluten-free]”

1. This is SO MANY ingredients, but it looks so good that I think I’ll have to just go out and get all of them and make it sometime this week.

   
   

2. there is so much goodness packed into this hearty chili that you don’t even need the meat!

   
   

3. I love the recipe redo idea! Sometimes there are those long lost recipes that we the bloggers still adore but no one else even knows about. And this bowl!!! The epitome of cozy right there, I love the sweet and spicy balance

   
   

4. All I’ve been craving since returning from a trip to Asia is chili! This one will have to go on the menu this week Gotta love the improvements in food photography – I’ve been slowly updating some of my old recipes too! The old orange pictures make me cringe!

   
   

5. Love this recipe. There are so many good & tasty ingredients in this dish. Your photos are lovely too.

   
   

6. I love black beans and sweet potatoes – never think of putting lentils in place of the black bean in my chili – YUM!!!

   
   

7. Wow, I love seeing so many veggies and so many seasonings! It sounds delicious!

   
   

8. I can sooooo see why this is a comfort food! And yes, it is defo slow cooker season! I may try this out at some point. #tastytuesdays

   
   

9. […] Sweet Potato Lentil Chili by Kaila at Healthy Helper […]

10. Love that this has ALL of the ingredients I have been trying to eat more of. Bonus that it is made in the slow cooker. Will definitely be making this next week. Thanks for the great recipe!

    P.S. I hear you on the pictures thing – I am very slowly improving and already want to go back and change some photos, but that’s a good thing!

    P.S.S. So glad I found your blog on What’s Cookin’ Wedneday – in dire need of some healthy recipes right now.

    
    

11. Looks yummy! Thanks for sharing on the Healthy Living Link Party.

    
    

12. Hey – redos are great for those of us only having started reading your blog a few months ago =) I’ve been considering doing the same myself since I have some great recipes on the blog with kind of crappy pictures ;p

    This sounds so good! I have never thought of sweet potatoes of chili – this is like a combo of 2 of my favourite things. And I love the sound of this sweet & savoury dish. And the pictures are gorgeous =)

    
    

13. Love stews, they are what I believe a comfy food. Perfect for a cold day. Thank you for this amazing recipe.

    xx Marta

    
    

14. […] Sweet Potato Lentil Chili […]

15. Lately I’ve been on a chili kick — making all different kinds. This sounds like one I’d like to try!

    
    

16. Wow! You’ve been blogging awhile. It is great to find you through Gluten Free Fridays. This recipe is right up my alley, I love the slight smokiness to this dish. And, I can only imagine the inviting smell wafting through your home. Hope you have a wonderful weekend!

17. Wow that looks so delicious! Thanks for linking up to #tastytuesdays

    
    

18. Hi Kaila,
    Sweet potatoes are one of my favorite foods and this recipe sounds absolutely delicious, filled so many good vegetables, spices and so healthy, Thanks for sharing on Real Food Fridays. Pinned & tweeted!

    
    

19. This looks yummy! I love meatless chili. Thanks for sharing on healthy living link party!

    
    

20. Some recipes are just worth revisiting! I love anything with sweet potato. #freefromfridays

    
    

21. This looks great, and so healthy!

    
    

22. […] Vegan Sweet Potato Lentil Chili @ Healthy Helper […]

23. This looks delicious! I love a good vegetarian chili that doesn’t involve any prep! I’ll have to try this for dinner this week!

    
    

24. […] ten times more flavorful. I usually stick with the traditional slow cooker classics like chili or soup, but recently I was inspired to try something a little different. One thing I’ve […]

25. Sounds really nice. I’ve never tried a chilli with cinnamon in it, but I’m not adverse to the idea.

    Thanks for linking up to #LifeLovingLinkie

    Sally @ Life Loving

    
    

26. This looks like a fantastic bowl of Chili, we will love it! Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen

    
    

27. […] (TOP) Sweet Potato and Lentil Chili  – Healthy Helper Blog (BOTTOM) DIY Dinosaur Plank Art and How to Paint Letters on Wood – Simply Beautiful by Angela […]

28. Chili is such a nice comfort food this time if year! Thanks for sharing this with us at Savoring Saturdays linky party. Hope you’ll join us for the next one.

    
    

29. This looks wonderful! I love a good vegan chili. Thanks so much for sharing it on WNWNW, I’m featuring it this week

    
    

30. Looks very hearty. Thanks for linking up to #tastytuesdays

    
    

31. You have been featured on Healthy Living Link Party! Join us again tonight!

    
    

32. […] chose Sweet Potato Lentil Chili from Healthy Helper […]

33. […] chose Sweet Potato Lentil Chili from Healthy Helper […]

34. […] chose Sweet Potato Lentil Chili from Healthy Helper […]

35. Hi there
    Just stopped by to let you know that I featured this on my Round Tuit post this week!
    Saturday Spotlight
    Thanks again for linking up! Hope you have a great weekend!
    Jill @ Creating my way to Success

    
    

36. I’m loving all the tasty and healthy ingredients here. Delicious.

    
    

37. This looks delicious! I love a bowl of chili on a nice cold day. I’ve never had chili with sweet potatoes, but it sounds interesting. I’ve been thinking about going vegan for health reasons, and finding great recipes like this makes me feel like I might be able to do it! Thanks for sharing at Submarine Sunday!

    
    

38. […] Get the recipe from Healthy Helper Blog […]

39. […] Sweet Potato Lentil Chili | Healthy Helper […]

40. […] Sweet Potato Lentil Chili […]

41. […] Any Sweet Potatoes Left? Try Healthy Helper’s Sweet Potato Lentil Chili. Get the Recipe HERE. […]

42. […] chose Sweet Potato Lentil Chili from Healthy Helper […]

43. […] Sweet Potato Lentil Chili by Healthy Helper Blog […]

44. […] Sweet Potato Lentil Chili from Healthy Helper […]

45. […] Bean Chili – Girl Makes Food Slow Cooked Vegan Minestrone – The Healthy Helper Blog Sweet Potato and Lentil Chili – The Healthy Helper Blog Join the new Fitness Health and Happiness link-up! […]

46. […] you prefer savory or sweet […]

47. […] Sweet Potato Lentil Chili via Healthy Helper Blog  […]

48. […] local farmer markets are stocked with kale, broccoli, apples, cauliflower, carrots, pumpkin, and sweet potato. A healthy, nutrient dense diet is the best defense against sickness of any […]

49. […] like chunky soups full of big vegetable pieces and grains, pureed soups that are creamy and thick, and pretty much every type of texture in […]

50. Love the recipe and would make it without a microwave. I don’t believe foods cooked in them aren’t that good for me. Saw you at we-nspired bloggers on Pinterest. Have a happy day! Nancy Andres

    
    

51. I just love sweet potatoes in chili! It eliminates the need for corn bread or chips and gives the dish such an edge!

    
    

52. […] Tuesday: Sweet potato lentil chili […]

53. […] Sweet Potato Lentil Chili – Healthy Helper […]

54. […] Sweet Potato Lentil Chili  […]

55. […] of my FAVORITE meals as a kid was my mom’s homemade chili. A classic meat and bean filled meal full of spices, chili sauce, chopped peppers & onions, and […]

56. […] Sweet Potato Lentil Chili – Healthy Helper […]

57. […] Sweet Potato Lentil Chili: Looking for a meal that is Vegan & Gluten Free? Check out this amazing recipe from Kaila at […]

58. Thank you so much for sharing at the Lazy Gastronome’s What’s for Dinner party. Have a fabulous week.

59. I can’t wait to try this awesome chili, it looks so good! It is featured on Full Plate Thursday, 572 this week. Thanks so much for sharing your talent with us and come back to see us real soon!
    Miz Helen

    ★★★★★

60. This certainly looks comforting and satisfying!! Thanks for sharing at the Meatless Monday party. Have a great weekend.

61. Great recipe. I’ve never have used kale in my vegan chili recipe, but you inspired me.

    ★★★★★

    
    

62. this post was deleted from the Meatless Monday link up. Please be sure to read the rules and guidelines. Thanks.

63. I think I messed up. I’m so sorry!! You shared this at the What’s for Dinner party, not the Meatless Monday. Please accept my apology!!

64. What a great idea! I need this in my life.

    ★★★★

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