17 Filling Gluten-Free High-Fiber Dinners for All Night
Looking for satisfying gluten-free dinners that keep you full until morning? These high-fiber recipes pack plenty of nutrients and flavor into every bite.
From protein-rich bowls to hearty soups, each dish delivers the fiber your body needs while keeping gluten completely off your plate.
01. Pan-Seared Scallops with Herbed Green Goddess Slaw
Perfectly seared scallops served over a creamy, herb-packed slaw. This elegant dish combines restaurant-quality seafood with fresh, crunchy vegetables for a satisfying meal.
Ingredients: 1½ pounds large sea scallops, 4 cups shredded cabbage, 2 cups shredded carrots, 1 ripe avocado, ½ cup plain Greek yogurt, ¼ cup buttermilk, 2 tablespoons fresh chives, 2 tablespoons fresh parsley, 1 tablespoon fresh dill, 2 tablespoons olive oil, salt and pepper to taste.
How To Make Pan-Seared Scallops with Herbed Green Goddess Slaw
1. Remove scallops from refrigerator and pat completely dry with paper towels. Remove the side muscle if still attached and season both sides generously with salt and pepper, letting them sit at room temperature for 10 minutes.
2. Make the green goddess dressing by mashing the avocado in a large bowl until smooth. Whisk in Greek yogurt, buttermilk, chives, parsley, and dill until well combined and creamy throughout.
3. Add shredded cabbage and carrots to the dressing, tossing until vegetables are completely coated. Season with salt and pepper, then refrigerate while cooking scallops.
4. Heat olive oil in a large skillet over high heat until shimmering. Carefully place scallops in pan without overcrowding, cooking undisturbed for 2-3 minutes until golden brown crust forms.
5. Flip scallops and cook another 1-2 minutes until second side is golden and internal temperature reaches 120°F. Serve immediately over the chilled slaw for best texture contrast.
02. Colombian Potato Soup with Chicken and Corn
A hearty Colombian-inspired soup featuring three types of potatoes in rich broth. This comforting bowl combines tender chicken, sweet corn, and creamy avocado for ultimate satisfaction.
Ingredients: 2 pounds bone-in chicken thighs, 2 russet potatoes, 4 Yukon Gold potatoes, 1 pound small creamer potatoes, 2 ears fresh corn, 1 large onion, 4 cloves garlic, 2 tablespoons capers, 2 ripe avocados, ½ cup heavy cream, salt and pepper to taste.
How To Make Colombian Potato Soup with Chicken and Corn
1. Place chicken thighs in a large pot with 8 cups water, diced onion, and garlic cloves. Bring to a boil, then reduce heat and simmer for 45 minutes until chicken is tender and easily shreds.
2. Remove chicken from broth and shred meat when cool enough to handle, discarding skin and bones. Strain the broth through a fine-mesh sieve, reserving the flavorful liquid for the soup base.
3. Peel and cube russet potatoes, then add to the strained broth. Simmer for 20 minutes until they begin to break down and naturally thicken the soup, creating a creamy base.
4. Add cubed Yukon Gold potatoes and whole creamer potatoes to the pot. Cook for 15 minutes until fork-tender but still holding their shape for varied textures throughout.
5. Cut corn kernels from cobs and add to soup along with shredded chicken. Simmer 5 minutes more, then stir in cream and capers.
6. Serve hot in bowls topped with diced avocado, allowing each person to mix the creamy avocado into their portion for richness.
03. Summer Zucchini and Corn Veggie Tacos
Fresh vegetarian tacos showcasing peak summer produce in every bite. Smoky chipotle beans and tender zucchini create a satisfying filling that rivals any meat option.
Ingredients: 8 corn tortillas, 2 medium zucchini, 2 ears fresh corn, 1 can refried beans, 1 chipotle pepper in adobo, 1 tablespoon adobo sauce, ½ cup queso fresco, ¼ red onion, 2 tablespoons olive oil, fresh cilantro, lime wedges.
How To Make Summer Zucchini and Corn Veggie Tacos
1. Dice zucchini into ½-inch cubes and cut corn kernels from cobs. Heat olive oil in a large skillet over medium-high heat until shimmering and ready for vegetables.
2. Add diced zucchini to hot oil and cook for 4-5 minutes without stirring, allowing pieces to develop golden-brown edges for maximum flavor development throughout.
3. Add corn kernels to the skillet and continue cooking for 3-4 minutes until corn is bright yellow and slightly charred in spots, creating sweet, smoky flavors.
4. Meanwhile, mash chipotle pepper with adobo sauce and stir into refried beans. Heat bean mixture in a small saucepan over low heat, stirring frequently until warmed through.
5. Warm tortillas in a dry skillet for 30 seconds per side until pliable and lightly toasted. Spread chipotle beans on each tortilla, then top with zucchini-corn mixture.
6. Finish tacos with crumbled queso fresco, thinly sliced red onion, and fresh cilantro leaves. Serve immediately with lime wedges for squeezing over each taco.
04. Spiced Tofu Tostadas with Vibrant Beet Crema
Crispy tostadas loaded with Cajun-seasoned tofu and tropical mango slaw. The bright pink beet crema adds stunning color and tangy flavor to every bite.
Ingredients: 8 tostada shells, 1 block extra-firm tofu, 2 tablespoons Cajun seasoning, 1 ripe mango, 2 cups shredded cabbage, 1 cooked beet, ½ cup sour cream, 2 tablespoons lime juice, 2 tablespoons olive oil, salt to taste.
How To Make Spiced Tofu Tostadas with Vibrant Beet Crema
1. Press tofu between paper towels for 15 minutes to remove excess moisture, then crumble into bite-sized pieces. Toss crumbled tofu with Cajun seasoning until evenly coated throughout.
2. Heat olive oil in a large skillet over medium-high heat. Add seasoned tofu and cook for 8-10 minutes, stirring occasionally, until pieces are golden brown and crispy on all sides.
3. Dice mango into small cubes and combine with shredded cabbage in a bowl. Toss with half the lime juice and a pinch of salt for a fresh, crunchy slaw.
4. Make beet crema by blending cooked beet, sour cream, and remaining lime juice until smooth and bright pink. Season with salt to taste for balanced flavors.
5. Warm tostada shells in a 350°F oven for 2-3 minutes until crisp. Spread each shell with beet crema, then top with mango slaw and crispy spiced tofu pieces.
05. Quick Coconut Chickpea Curry
A creamy, aromatic curry that comes together in just 20 minutes. Rich coconut milk and warming spices transform simple chickpeas into an incredibly satisfying dinner.
Ingredients: 2 cans chickpeas, 1 can coconut milk, 1 jar curry simmer sauce, 1 bell pepper, 1 medium onion, 2 cloves garlic, 1 tablespoon fresh ginger, 2 cups baby spinach, 2 tablespoons olive oil, cooked brown rice for serving.
How To Make Quick Coconut Chickpea Curry
1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally to prevent browning.
2. Add minced garlic and ginger to the pan, cooking for another minute until fragrant. The aromatics should sizzle gently without burning for best flavor development.
3. Stir in diced bell pepper and cook for 2-3 minutes until slightly softened but still crisp. Add drained chickpeas and curry simmer sauce, stirring to combine all ingredients.
4. Pour in coconut milk and bring mixture to a gentle simmer. Reduce heat to low and cook for 8-10 minutes, allowing flavors to meld and sauce to thicken slightly.
5. Add baby spinach in the final 2 minutes of cooking, stirring until wilted and bright green. Taste and adjust seasoning as needed, then serve hot over brown rice.
06. Mediterranean Chicken Hummus Bowls
Broiled spiced chicken served over creamy hummus with fresh Mediterranean toppings. These protein-packed bowls come together quickly and offer incredible flavor in every spoonful.
Ingredients: 1½ pounds boneless chicken thighs, 1 cup prepared hummus, 2 tablespoons olive oil, 1 tablespoon za’atar seasoning, 1 cucumber, 2 Roma tomatoes, ¼ red onion, ¼ cup kalamata olives, whole wheat pita bread, lemon wedges.
How To Make Mediterranean Chicken Hummus Bowls
1. Preheat broiler to high and line a baking sheet with foil. Pat chicken thighs dry and rub with olive oil, then season generously with za’atar on both sides.
2. Arrange seasoned chicken on prepared baking sheet and broil for 6-8 minutes per side until internal temperature reaches 165°F and exterior is golden brown and slightly charred.
3. While chicken cooks, dice cucumber and tomatoes into bite-sized pieces. Thinly slice red onion and roughly chop kalamata olives for the fresh toppings.
4. Let chicken rest for 5 minutes after broiling, then slice into strips for easier eating and better presentation in the bowls.
5. Divide hummus between serving bowls, spreading it across the bottom. Top with sliced chicken, then arrange cucumber, tomatoes, red onion, and olives around the bowl.
6. Warm pita bread and serve alongside each bowl with lemon wedges for squeezing over the chicken and vegetables just before eating.
07. Protein-Packed Greek Salad with Edamame
Classic Greek salad elevated with protein-rich edamame for extra staying power. Fresh vegetables and tangy feta create a satisfying meal that’s both nutritious and delicious.
Ingredients: 6 cups chopped romaine lettuce, 1 cup shelled edamame, 2 large tomatoes, 1 cucumber, ½ cup crumbled feta cheese, ⅓ cup kalamata olives, ¼ red onion, 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano.
How To Make Protein-Packed Greek Salad with Edamame
1. Cook frozen edamame according to package directions, then drain and rinse with cold water until completely cooled. This prevents the beans from wilting the lettuce when combined.
2. Chop romaine lettuce into bite-sized pieces and place in a large salad bowl. Cut tomatoes into wedges and dice cucumber, keeping pieces uniform for even distribution throughout the salad.
3. Add cooled edamame, tomato wedges, and diced cucumber to the lettuce. Thinly slice red onion and add along with kalamata olives and crumbled feta cheese.
4. Whisk together olive oil, red wine vinegar, and dried oregano in a small bowl until well combined. Season the dressing with salt and pepper to taste.
5. Pour dressing over salad just before serving and toss gently to coat all ingredients evenly. Serve immediately with toasted pita bread brushed with olive oil and sprinkled with oregano.
08. Quinoa Chickpea Power Salad with Red Pepper Hummus
A nutrient-dense vegan salad combining protein-rich quinoa and chickpeas. Roasted red pepper hummus serves as both dressing and flavor boost in this satisfying bowl.
Ingredients: 1 cup cooked quinoa, 1 can chickpeas, ½ cup roasted red pepper hummus, 2 cups mixed greens, 1 bell pepper, 1 cucumber, ¼ cup sunflower seeds, 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 tablespoons water.
How To Make Quinoa Chickpea Power Salad with Red Pepper Hummus
1. Cook quinoa according to package directions and let cool to room temperature. Fluff with a fork to separate grains and prevent clumping when mixed with other ingredients.
2. Drain and rinse chickpeas, then pat dry with paper towels. For extra flavor, you can quickly sauté them in a dry pan for 2-3 minutes until lightly toasted.
3. Thin the roasted red pepper hummus by whisking it with olive oil, lemon juice, and water until it reaches a pourable dressing consistency that coats vegetables nicely.
4. Dice bell pepper and cucumber into small, uniform pieces. Combine cooled quinoa, chickpeas, diced vegetables, and mixed greens in a large bowl.
5. Drizzle the thinned hummus dressing over the salad and toss gently until all ingredients are well coated. Top with sunflower seeds for extra crunch and protein before serving.
09. Black Bean Cauliflower Rice Power Bowl
A quick, aromatic single-serving bowl featuring seasoned cauliflower rice and black beans. This low-carb alternative delivers maximum nutrition with minimal prep time required.
Ingredients: 2 cups frozen riced cauliflower, ½ can black beans, ¼ cup salsa, 2 tablespoons olive oil, 1 teaspoon cumin, ½ teaspoon chili powder, ¼ avocado, 2 tablespoons shredded cheese, 1 tablespoon lime juice, salt and pepper to taste.
How To Make Black Bean Cauliflower Rice Power Bowl
1. Heat olive oil in a large skillet over medium-high heat. Add frozen cauliflower rice directly from freezer and cook for 4-5 minutes, stirring occasionally until heated through and slightly golden.
2. Season cauliflower rice with cumin, chili powder, salt, and pepper, stirring to distribute spices evenly. Cook for another 2 minutes until fragrant and well-seasoned throughout.
3. Add drained black beans and salsa to the skillet, stirring gently to combine. Cook for 2-3 minutes until beans are heated through and flavors are well integrated.
4. Transfer the mixture to a serving bowl and top with diced avocado and shredded cheese. Squeeze fresh lime juice over the entire bowl for brightness and enhanced flavor.
10. Healthy Southwest Chicken Salad
A lighter take on the popular fast-food favorite with fresh ingredients and bold flavors. Creamy salsa dressing keeps calories in check while delivering authentic southwest taste.
Ingredients: 6 cups mixed greens, 2 grilled chicken breasts, 1 can black beans, 1 cup corn kernels, 2 Roma tomatoes, ½ cup reduced-fat sour cream, ¼ cup salsa, 1 bell pepper, ¼ red onion, 2 tablespoons lime juice, tortilla strips for topping.
How To Make Healthy Southwest Chicken Salad
1. Season chicken breasts with salt, pepper, and cumin, then grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
2. Let chicken rest for 5 minutes, then slice into strips. Meanwhile, prepare vegetables by dicing tomatoes and bell pepper, and thinly slicing red onion for even distribution.
3. Make the creamy southwest dressing by whisking together reduced-fat sour cream, salsa, and lime juice until smooth and well combined. Season with salt and pepper to taste.
4. Arrange mixed greens in serving bowls and top with sliced chicken, black beans, corn, diced tomatoes, bell pepper, and red onion in colorful sections.
5. Drizzle each salad with the creamy dressing and top with tortilla strips for crunch. Serve immediately while chicken is still warm for best flavor contrast.
11. Aromatic Indian Chickpea Curry (Chhole)
A fragrant, warming curry that transforms humble chickpeas into an extraordinary meal. Traditional Indian spices create complex flavors in this comforting 20-minute dinner.
Ingredients: 2 cans chickpeas, 1 can diced tomatoes, 1 large onion, 3 cloves garlic, 1 tablespoon fresh ginger, 2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon turmeric, 2 tablespoons olive oil, ½ cup water, fresh cilantro, cooked basmati rice.
How To Make Aromatic Indian Chickpea Curry
1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5-6 minutes until golden brown and softened, stirring occasionally for even browning.
2. Add minced garlic and ginger to the pan, cooking for 1 minute until fragrant. Stir in garam masala, cumin, and turmeric, toasting the spices for 30 seconds until aromatic.
3. Pour in diced tomatoes with their juices and water, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes until sauce begins to thicken.
4. Add drained chickpeas and stir to coat with the spiced tomato sauce. Simmer for 10-12 minutes until chickpeas are heated through and flavors have melded beautifully.
5. Taste and adjust seasoning with salt and pepper as needed. Serve hot over basmati rice, garnished with fresh cilantro leaves for color and fresh flavor.
12. Smoky Chipotle Chicken Quinoa Bowl
Grilled chicken glazed with spicy chipotle sauce over nutritious quinoa and fresh vegetables. This protein-packed bowl delivers bold flavors while keeping nutrition at the forefront.
Ingredients: 1½ pounds chicken breast, 1 cup cooked quinoa, 2 chipotle peppers in adobo, 2 tablespoons adobo sauce, 2 tablespoons honey, 1 bell pepper, 1 cup cherry tomatoes, ½ red onion, 1 avocado, 2 tablespoons lime juice, 2 tablespoons olive oil.
How To Make Smoky Chipotle Chicken Quinoa Bowl
1. Make chipotle glaze by blending chipotle peppers, adobo sauce, honey, and lime juice until smooth. Reserve half for serving and use the rest to marinate chicken for 15 minutes.
2. Heat olive oil in a grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F.
3. While chicken cooks, prepare vegetables by dicing bell pepper and red onion, halving cherry tomatoes, and slicing avocado. Keep ingredients separate for colorful presentation.
4. Let chicken rest for 5 minutes, then slice into strips. Meanwhile, warm cooked quinoa in the microwave for 1-2 minutes until heated through and fluffy.
5. Divide quinoa between serving bowls and arrange sliced chicken and prepared vegetables on top. Drizzle with reserved chipotle glaze and serve immediately while chicken is warm.
13. Southern Collard Greens with Shrimp and Cheesy Grits
A soul food classic featuring tender collard greens and succulent shrimp over creamy cheese grits. Thinly sliced greens cook quickly while maintaining their vibrant color and nutrition.
Ingredients: 1 bunch collard greens, 1 pound large shrimp, 1 cup stone-ground grits, ½ cup shredded cheddar cheese, 4 cups chicken broth, 3 slices bacon, 1 onion, 2 cloves garlic, 1 teaspoon smoked paprika, 2 tablespoons olive oil.
How To Make Southern Collard Greens with Shrimp and Cheesy Grits
1. Remove tough stems from collard greens and stack leaves, rolling them tightly. Slice into very thin ribbons, which will cook faster and become more tender than larger pieces.
2. Cook bacon in a large skillet until crispy, then remove and crumble. Reserve 2 tablespoons of bacon fat in the pan for cooking the vegetables and building flavor.
3. Add diced onion to the bacon fat and cook for 3-4 minutes until softened. Add garlic and sliced collards, cooking for 8-10 minutes until greens are wilted and tender.
4. Meanwhile, bring chicken broth to a boil in a medium saucepan. Slowly whisk in grits and reduce heat to low. Cook for 15-20 minutes, stirring frequently, until thick and creamy.
5. Season shrimp with smoked paprika, salt, and pepper. Heat olive oil in another skillet and cook shrimp for 2 minutes per side until pink and cooked through.
6. Stir cheddar cheese into the cooked grits until melted. Serve grits topped with collard greens, shrimp, and crumbled bacon for authentic Southern comfort.
14. Green Goddess Chicken and Veggie Bowls
Colorful bowls featuring dark lacinato kale and vibrant bell peppers with tender chicken. The herb-packed green goddess dressing ties all the fresh flavors together beautifully.
Ingredients: 1½ pounds chicken breast, 4 cups chopped lacinato kale, 2 bell peppers, 2 cups cherry tomatoes, ½ cup Greek yogurt, ¼ cup mayonnaise, 2 tablespoons fresh herbs (parsley, chives, dill), 1 avocado, 2 tablespoons lemon juice, 2 tablespoons olive oil.
How To Make Green Goddess Chicken and Veggie Bowls
1. Season chicken breasts with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through.
2. Remove chicken from pan and let rest while preparing vegetables. Slice bell peppers into strips and halve cherry tomatoes for easy eating and colorful presentation.
3. Massage chopped kale with a pinch of salt and lemon juice for 2-3 minutes until leaves become tender and dark green color intensifies throughout the bowl.
4. Make green goddess dressing by blending avocado, Greek yogurt, mayonnaise, fresh herbs, and remaining lemon juice until smooth and creamy. Season with salt and pepper to taste.
5. Slice rested chicken into strips and divide between serving bowls along with massaged kale, bell pepper strips, and cherry tomatoes arranged in colorful sections.
6. Drizzle each bowl generously with green goddess dressing and serve immediately while chicken is still warm for the best flavor and texture contrast.
15. Rich White Chicken Chili with Cream Cheese
A creamy, comforting white chili that comes together quickly using chicken thighs and white beans. Cream cheese adds luxurious richness while keeping the preparation simple and fast.
Ingredients: 2 pounds boneless chicken thighs, 2 cans white beans, 4 oz cream cheese, 1 onion, 3 cloves garlic, 2 cups chicken broth, 1 can diced green chiles, 1 teaspoon cumin, 1 teaspoon oregano, 2 tablespoons olive oil, fresh cilantro, lime wedges.
How To Make Rich White Chicken Chili with Cream Cheese
1. Cut chicken thighs into bite-sized pieces and season with salt and pepper. Heat olive oil in a large pot over medium-high heat and brown chicken pieces for 5-6 minutes until golden.
2. Add diced onion to the pot and cook for 3-4 minutes until softened. Stir in minced garlic, cumin, and oregano, cooking for another minute until fragrant throughout.
3. Pour in chicken broth and bring to a simmer. Add diced green chiles and let mixture simmer for 15 minutes until chicken is tender and flavors begin to meld.
4. Drain one can of white beans and mash them with a fork, then add to the pot along with the second can of beans with liquid. This creates natural thickening.
5. Stir in cream cheese pieces and simmer for 5 more minutes until melted and incorporated, creating a rich, creamy base. Taste and adjust seasoning as needed.
6. Serve hot in bowls garnished with fresh cilantro and lime wedges. The lime juice brightens the rich flavors when squeezed over each serving.
16. Crispy Chicken Tinga Tostadas
Baked tostadas topped with smoky chicken tinga and crumbled cotija cheese. These crispy platforms hold layers of bold Mexican flavors while using less oil than traditional frying.
Ingredients: 8 corn tortillas, 2 pounds chicken thighs, 1 can diced tomatoes, 2 chipotle peppers in adobo, 1 onion, 3 cloves garlic, ½ cup cotija cheese, 1 avocado, ¼ cup fresh cilantro, 2 tablespoons olive oil, lime wedges.
How To Make Crispy Chicken Tinga Tostadas
1. Brush corn tortillas lightly with olive oil on both sides and arrange on baking sheets. Bake at 400°F for 8-10 minutes until golden brown and crispy throughout.
2. Season chicken thighs with salt and pepper, then cook in a large skillet over medium-high heat for 6-8 minutes per side until golden brown and cooked through.
3. Remove chicken and shred when cool enough to handle. In the same skillet, cook diced onion for 4-5 minutes until softened, then add minced garlic for another minute.
4. Add diced tomatoes and minced chipotle peppers to the onion mixture. Simmer for 10 minutes until sauce thickens, then return shredded chicken to combine with sauce.
5. Top each crispy tostada with chicken tinga mixture and crumbled cotija cheese. Garnish with diced avocado and fresh cilantro leaves for color and freshness.
6. Serve immediately with lime wedges for squeezing over tostadas. The citrus enhances all the smoky, spicy flavors while adding bright acidity to each bite.
17. Fresh Tuna Poke Bowls
Hawaiian-style diced raw tuna served over seasoned brown rice with fresh vegetables. This healthy, protein-rich bowl delivers clean flavors and satisfying textures in every colorful bite.
Ingredients: 1 pound sushi-grade tuna, 2 cups cooked brown rice, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons rice vinegar, 1 cucumber, 1 avocado, 2 green onions, 1 tablespoon sesame seeds, 1 sheet nori, pickled ginger for serving.
How To Make Fresh Tuna Poke Bowls
1. Using a sharp knife, cut sushi-grade tuna into ½-inch cubes, working against the grain for the most tender texture. Place diced tuna in a bowl and refrigerate until ready to serve.
2. Make poke sauce by whisking together soy sauce, sesame oil, and rice vinegar. Pour half the sauce over diced tuna and gently toss to coat evenly.
3. Season cooked brown rice with remaining sauce mixture, stirring gently to distribute flavors throughout. The rice should be lightly seasoned but not overly salty.
4. Prepare vegetables by dicing cucumber and avocado into similar-sized pieces as the tuna. Thinly slice green onions and tear nori sheet into small pieces.
5. Divide seasoned rice between serving bowls and top with marinated tuna, cucumber, and avocado arranged in sections for beautiful presentation and varied textures.
6. Garnish with sliced green onions, toasted sesame seeds, and torn nori pieces. Serve immediately with pickled ginger on the side for palate cleansing between bites.
Final Thoughts
These fiber-rich, gluten-free dinners prove that healthy eating never means sacrificing flavor or satisfaction. Each recipe delivers the nutrients your body craves while keeping you comfortably full.
From quick weeknight bowls to weekend comfort foods, these dishes make gluten-free living both delicious and effortless for every home cook.
