Tips for perfect caprese pizza

• Use a pizza stone: I cannot stress enough the difference a properly preheated pizza stone makes. I preheat mine to 500°F for at least 30 minutes before baking. This creates that crispy bottom crust that’s essential for authentic pizza.
• Perfect your sauce game: For caprese pizza, I keep my homemade pizza sauce simple—just good canned tomatoes, garlic, and oregano.
• Master the dough: Whether you use my best pizza dough, thin crust pizza dough, or pizza oven dough, the key is letting it rest properly. That 45-minute rest time is what creates the perfect texture and makes the dough easy to stretch.
• Topping timing: Add the cherry tomatoes and basil after baking. This prevents the basil from turning black and keeps the tomatoes from releasing too much moisture onto the crispy crust.

Variation ideas I love

While classic caprese pizza is perfection on its own, I’ve experimented with several variations that my family adores:

• Burrata caprese: Replace half the fresh mozzarella with torn pieces of burrata cheese for an even creamier experience! See my favorite burrata pizza for more.
• Prosciutto: For a heartier version, you can add thin slices of prosciutto after baking. It’s great with the balsamic reduction!
• Arugula: Sometimes I add a handful of fresh arugula along with the basil for a peppery bite that cuts through the richness (like in my arugula pizza).
• Heirloom tomatoes: You can also use thin slices of larger heirloom tomatoes for different textures and flavors.

Serving suggestions to make it a meal

Caprese pizza is substantial enough to serve as a main course, but I love pairing it with complementary sides that enhance the Italian theme:

Start with antipasti: Serve with an antipasto platter featuring marinated olives, cured meats, and cheeses.

Add a salad: A simple arugula salad dressed with lemon juice and olive oil provides a nice peppery contrast to the rich pizza.

For entertaining: Cut into smaller pieces and serve as an appetizer alongside other Italian appetizers like bruschetta or caprese skewers.

Caprese Pizza

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• Author: Sonja Overhiser

Ingredients

• 1 recipe Best Pizza Dough, Thin Crust Pizza Dough, or Pizza Oven Dough
• ⅓ cup homemade pizza sauce
• ½ cup shredded whole milk mozzarella cheese
• ¼ cup grated fresh mozzarella (hand grated from a ball)
• 1 handful quartered cherry tomatoes
• Kosher salt and fresh ground black pepper, to taste
• Fresh basil, for garnish
• Balsamic reduction, for garnish (purchased or homemade)

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Instructions

1. Make the pizza dough: Follow the Best Pizza Dough, Thin Crust Pizza Dough, or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
2. Place a pizza stone in the oven and preheat to 500°F or preheat your pizza oven.
3. Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
4. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet, but a pizza peel is well worth the investment!)
5. Stretch the dough into a circle, then gently place the dough onto the pizza peel.
6. Spread a thin layer of the pizza sauce over the dough.
7. Add the shredded mozzarella cheese and grate on the fresh mozzarella, then top with a few pinches of kosher salt.
8. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven or 1 to 2 minutes in a pizza oven.
9. Allow the pizza to cool for a minute or two before adding the cherry tomatoes and basil on top (whole leaves, lightly torn, or thinly sliced). Drizzle with balsamic reduction, slice into pieces, and serve immediately.

Serving suggestions that wow

The beauty of these grilled chicken thighs is their versatility. Since that family dinner where I served them with tzatziki sauce, I’ve experimented with combinations. Here are my favorite ways to serve them:

• Mediterranean style: Serve with homemade tzatziki sauce, pickled red onions, and a arugula salad. Add some warm pita bread.
• Classic American: Pair with potato salad, red cabbage slaw, and grilled corn on the cob for a backyard barbecue.
• Healthy bowl: Slice the chicken and serve over seasoned quinoa with roasted vegetables and a drizzle of lemon tahini sauce.
• Taco night: Dice the grilled thighs and use them for chicken tacos with fresh pico de gallo and avocado or guacamole. Or make a fajita salad.
• Pasta: Slice and toss with pesto pasta and cherry tomatoes for an easy weeknight dinner.

For sauce options, I love serving these with buffalo ranch for those who like a little heat, or my homemade honey mustard for a sweeter option. The cilantro lime dressing from my Mexican recipes also pairs beautifully with the smoky flavors.

Frequently asked questions

Grilled Chicken Thighs (Fast & Easy!)

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5 from 1 review

Make perfectly grilled chicken thighs with this quick marinade that creates juicy, flavorful results every time! This family-tested recipe works for both bone-in and boneless thighs and will become your go-to summer grilling staple.

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4
• Category: Main
• Method: Grilled
• Cuisine: Grilled
• Diet: Gluten Free

Ingredients

• 8 large or 12 small chicken thighs, boneless skinless or bone-in, skin-on (about 3 pounds)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce or a1 sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon dried thyme (or dried dill)
• 2 teaspoons kosher salt

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Instructions

1. In a small bowl, mix the olive oil, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, onion powder, dried thyme and kosher salt.
2. Pat the chicken thighs dry with a paper towel. Add the chicken to a container and pour on the marinade. Use your hands to evenly cover the chicken with the marinade. If using skin-on chicken thighs, make sure to use your fingers to get the marinade under the skin. Cover and marinate in the refrigerator for at least 30 minutes while you preheat the grill, or up to 8 hours.
3. Preheat a grill to medium-high heat (375°F to 450°F).
4. Grill the chicken thighs smooth side down until grill marks appear and it releases from the grates, 5 to 6 minutes for small thighs and 6 to 8 for large thighs. Flip and cook until the internal temperature is 165°F, 4 to 5 minutes.
5. Remove to a platter and cover with foil. Rest for 5 minutes for maximum juiciness. Taste and if desired, add a few more pinches of salt to taste.

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Baked Chicken Thighs

02

Shredded Chicken

03

Grilled Chicken

04

Pan Fried Chicken Thighs

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Quick Soba Noodles

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5 from 7 reviews

Learn how to make quick soba noodles with this 15-minute recipe featuring a savory sesame-soy sauce. These Japanese buckwheat noodles are great for easy weeknight dinners and can be topped with eggs, tofu, or shrimp for a complete meal.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4
• Category: Side Dish
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 8 ounces soba noodles
• ¼ cup regular soy sauce (or substitute tamari or coconut aminos)
• 3 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon miso (white or yellow)
• 1 teaspoon grated garlic
• 4 green onions
• Sriracha, to taste (optional)
• Toasted sesame seeds*
• To make it a meal: Fried egg or soft boiled egg, Pan fried tofu or Marinaded tofu, or Sauteed shrimp

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Instructions

1. Cook the noodles: Cook the soba noodles according to the package instructions: it should take about 4 to 5 minutes. Important: when the noodles are done cooking, rinse them under cool running water in a strainer, tossing them to remove the starch. Then shake off excess water. If you’d like the noodles to be warm when serving, run them under warm water for a few seconds; you can also serve room temperature or cold. (If you skip this step, the noodles soak up the sauce and become too dry.)
2. Whisk the sauce: Meanwhile, in a medium bowl whisk together the soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, miso (if using), and grated garlic.
3. Slice the onions: Thinly slice the green onions on the bias (diagonally), using both white and dark green parts.
4. Combine and serve: Return the rinsed and shaken dry noodles to the pan or a bowl; stir in the sauce and green onions. Place in serving bowls, top with sesame seeds and serve. 

Notes

*Toasting the sesame seeds really brings out the nutty flavor! It takes only 3 minutes and you can taste the difference. Store toasted sesame seeds for months in a sealed container in the pantry.

Easy Corn Fritters

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5 from 3 reviews

This crispy corn fritters recipe is delicious with fresh or canned corn and made in under 30 minutes! These savory fritters are perfect as appetizers or a quick dinner with creamy dipping sauces.

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 cups fresh corn kernels* (about 4 ears; or 2 cans corn, drained)
• 1 green onion, thinly sliced
• 2 eggs
• ¾ cup milk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 ½ tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons kosher salt (1 ¼ teaspoons for canned corn)
• Olive oil or neutral oil, for frying
• Flaky sea salt, for garnish (or more kosher salt)
• Parsley, for garnish
• Sour cream or garlic aioli, for serving (or see Sauces section above)

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Instructions

1. Use a sharp knife to cut the corn from the cobs (or drain the canned corn). Thinly slice the green onion.
2. In a medium bowl, whisk the eggs and milk. Then whisk in the flour, cornmeal, sugar, baking powder, garlic powder and kosher salt until a thick batter forms. Fold in the corn kernels and green onion using a spatula.
3. Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom. Add the fritters by dropping from ¼ cup measure, then spreading them out to be thin with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
4. Remove and place on a a baking rack to cool slightly (so they don’t become soggy on the bottom). Immediately sprinkle with a bit of flaky sea salt (or more kosher salt) to allow the flavor to pop and if desired, garnish with parsley and serve with sour cream, aioli or another dipping sauce. Finish cooking the remaining batches of the fritters. Serve immediately. The fritters are best the day they are made, but you can store leftovers refrigerated for 1 to 2 days if desired and reheat them in a pan with a drizzle of oil before serving.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it! Or substitute canned corn (we don’t recommend frozen corn here).

Other fresh corn recipes to try

These are some of my favorite corn recipes featuring this seasonal ingredient:

• Mix up a zingy corn salsa to serve with chips, or go for creamy Mexican street corn dip
• Try classic creamed corn or easy skillet fried corn, or mix up a corn salad
• Make soup like corn chowder or chicken corn chowder
• Fire up the grill for grilled corn or elote

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Corn Salsa

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Creamed Corn

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How to Grill Corn on the Cob (3 Methods)

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Skillet Fried Corn

How to make this easy marinated tofu recipe

Alex and I actually got the idea for this marinated tofu recipe from a dinner we ate at the Chicago Midway airport. Wait: an airport? Yes, I know, I can confidently say that this is the first and only recipe on this website that has ever been inspired by airport cuisine!

O, so we were at Chicago Midway and we needed a healthy dinner fast. Miraculously, Alex found some sushi and a box of marinated tofu. After the first bite, neither of us could stop eating it! It was seriously savory and satisfying, but tasted fresh and healthy at the same time.

This marinated tofu is the definition of easy: there are basically two steps. Press, then marinate. There’s quite a bit of water in tofu, so in order to infuse it with flavor you’ll need to press it. However: we’ve developed a quick way to do it!

A tip for pressing tofu—fast!

Many tofu recipes require pressing tofu for about 1 hour to drain it before starting the recipe. This is tricky on a weeknight, so I decided to research faster ways to press the water out of tofu. There’s actually a surprising trick for speeding up pressing tofu: the microwave!

Oddly enough, if you microwave tofu for 2 minutes, it extracts quite a bit of liquid. Then place the pieces on a dry towel, place a cutting board on top, and top it with a heavy object. The weight will extract more water, and it will be done after just 15 minutes.

How to marinade tofu

After pressing the tofu, all you have to do is marinade the tofu for 30 minutes. Simply let it sit in a bowl with the marinade. The flavors are balanced with savory, sweet, tangy, and spicy: soy sauce, garlic and sesame oil, tangy rice vinegar, maple syrup and a touch of gochujang hot sauce for a hint of heat.

Throw that all together with some minced green onion and sesame seeds, and it’s so flavorful, you won’t know what hit you. When we first served this marinated tofu to our 2 year old, it disappeared immediately!

Serving suggestions for marinated tofu

This marinated tofu is so simple because it’s mostly hands off: there’s really only about 10 minutes of active time. This gives you ample time to prepare the rest of a meal. Because it can store refrigerated for up to 5 days, it’s perfect for lunches! How would we serve this marinated tofu? Try serving it:

Lunch bowls: I love pairing this tofu with seasoned quinoa and pan fried broccoli for a protein-packed lunch. Add some tahini dressing to bring it all together.

With noodles for dinner: Serve it with peanut noodles or quick soba noodles with steamed vegetables.

Grain bowls: Layer it over brown rice with easy edamame and fresh vegetables. I often add sliced cucumber and shredded carrots.

Stir fry addition: Toss it into fried rice or cauliflower fried rice during the last minute of cooking for extra protein without additional cooking time.

Healthy snacking: Enjoy it straight with chopsticks—it’s that good! It’s great for office lunches with some crackers and vegetables.

Easy Marinated Tofu

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5 from 5 reviews

This easy marinated tofu recipe requires no cooking and delivers incredible umami flavor with low effort! Flavored with soy sauce, sesame oil, and ginger, it’s perfect for meal prep and healthy weeknight dinners.

• Author: Sonja Overhiser
• Prep Time: 45 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 4
• Category: Main Dish
• Method: Marinated
• Cuisine: Asian

Ingredients

• 12 to 16 ounces block of extra firm or firm tofu
• ¼ cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 garlic clove, finely grated
• ½ teaspoon fresh ginger, finely grated
• 1 teaspoon gochujang sauce
• 2 tablespoons toasted sesame oil
• 1 teaspoon sesame seeds (or toasted sesame seeds)
• 1 tablespoon minced green onion

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Instructions

1. Remove the tofu from the package and drain liquid. Cut tofu into half lengthwise and place it in a large bowl. Microwave on high for 2 minutes; this helps to extract liquid.
2. Drain off excess liquid released in the microwave. Place the two pieces on a towel; place another folded towel on top and add a cutting board and a heavy object. Allow to press for 15 minutes until the water is drained.
3. Cut each square into 16 pieces, for 32 squares total. Place them all in the bowl with the marinade and stir very gently. Add marinade and place in the refrigerator for at least 30 minutes, stirring gently halfway through. Eat immediately (this tofu is served without cooking it, which is perfectly safe; see Notes). Stores refrigerated for 5 days.

Notes

With this easy marinated tofu, you don’t cook it. Tofu is safe to eat raw because it is heat-treated during its production process. Of course, you can cook it if you’d like to: you can pan fry it or make baked tofu.

Mediterranean Bowl

Try this Mediterranean Bowl, bursting with colorful veggies! It’s a simple “meal in a bowl” that stars spiced roasted vegetables, seasoned with an irresistible mix of cumin, coriander, garlic and a hint of cinnamon. Add to that quinoa or couscous, fresh cucumber and tomato, and top it all off with a creamy lemon tahini sauce.

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Greek Chicken Bowls

This tasty rice bowl recipe is an easy healthy meal ready in about 30 minutes! Enjoy flavorful turmeric rice, tender Greek chicken, crunchy veggies, and a creamy homemade tzatziki sauce for a satisfying weeknight dinner.

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7 Ingredient Lentil Soup

Lentils are common in Mediterranean diet recipes: they're loaded with plant-based protein. This soup is ideal for easy dinners: it's only 7 ingredients, plant-based, perfect for meal prep, and extraordinarily delicious. If you’re looking for easy, healthy budget-friendly Mediterranean diet meals: this one's a game changer.

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Easy Lemon Salmon

The salmon is roasted right on top of actual lemon slices and butter, which bakes into a sauce that you can spoon over the tender fish. Seasoned with a little dill and garlic powder, you can broil the top to get it lightly crisp after baking. It’s so simple and one of our new favorite ways to cook up this tasty fish!

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Falafel Bowl

This falafel bowl makes a satisfying meal, full of bright Mediterranean flavors! Featuring homemade baked falafel, pickled cucumbers and onions, and crunchy veggies, it’s a delicious healthy lunch or dinner idea.

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Easy Shrimp and Rice Skillet

Here’s a Mediterranean Diet recipe with your name on it! Juicy shrimp sit atop a bed of fluffy rice flavored with garlic, dill and spinach. Give it a good sprinkling of feta cheese and a few spritzes of lemon juice, and it’s truly a revelation. We’re always in need of a good 30-minute weeknight meal, and this one hits the spot in so many ways. 

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Baked Tilapia with Lemon

Here’s a Mediterranean diet recipe with a total wow factor: this Baked Tilapia with Tomatoes & Feta! The tender, flaky fish is covered in a lemon garlic sauce, cozied up with burst cherry tomatoes, Mediterranean seasonings and gooey bits of feta cheese. Each bite is savory with just the right pop of brightness. It’s ready in just over 30 minutes and great for impressing on weeknights or dinner parties. 

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Red Lentil Curry

This delicious red lentil curry is packed with flavor and plant based protein, topped with a sparkling cilantro chutney that makes it shine! Serve with rice as a hearty plant based Mediterranean diet dinner.

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Mediterranean Tuna Salad

Here’s a healthy lunch or dinner idea to spice up your routine: Mediterranean tuna salad! This spin adds crispy Mediterranean-style veggies and swaps out the classic mayonnaise for olive oil and vinegar. The flavor is so fresh and delicious, you may give up the mayo version altogether. Eat with crusty bread, gluten-free crackers, or make it into lettuce wraps.

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Moroccan Chickpea Stew

This Moroccan stew recipe is one of our top Mediterranean diet recipes we refer to people who want to eat more plants. Why? It’s ultra flavorful, with a blend of Moroccan spices that’s truly irresistible! It’s full of nutrient rich vegetables: sweet potatoes, chickpeas, tomatoes and spinach.

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Sheet Pan Chicken and Veggies

This easy sheet pan chicken and veggies combines seasoned chicken breasts with colorful vegetables for a complete meal made on one pan! This simple method ensures juicy chicken and tender roasted vegetables with minimal cleanup. The ultimate weeknight dinner!

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Veggie Protein Bowls

These veggie protein bowls are my go-to weeknight dinner that’s nutritious, filling, and quick! With roasted sweet potatoes and chickpeas, creamy cottage cheese, and a drizzle of honey mustard sauce, they’re simple and customizable.

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Parmesan Crusted Salmon

This Parmesan crusted salmon is a delicious easy dinner that’s surprisingly quick to prepare. The crispy, flavorful topping perfectly complements the tender salmon! This one is always a hit with family and friends.

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Mediterranean Rice Bowl

This Mediterranean rice bowl is ready in just 30 minutes, packed with colorful vegetables and bright flavors! I’m always looking for plant-based dinners that are both healthy and satisfying. With fluffy turmeric rice, seasoned chickpeas, and creamy tzatziki—it’s a weeknight dinner homerun in my book!

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Sweet Potato Black Bean Tacos

After years of making meatless meals in my kitchen, these sweet potato black bean tacos have become my favorite plant-based dinner that even my meat-loving friends love! They're bursting with flavor and ready in just over 30 minutes.

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Quick Hummus Bowls

Hello and welcome to the best quick Mediterranean diet recipe idea: the Hummus Bowl! At it’s base, this simple concept requires no cooking at all: layer a dollop of hummus with crunchy veggies and greens. To make it more filling, add cooked rice (leftover or from a pre-cooked rice packet). It takes just 5 minutes to make this Mediterranean-style meal that’s bursting with creamy, tangy, crunchy, fresh, and savory flavors.

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Greek Chicken

Here’s a recipe that’s a total winner every night of the week: Greek chicken. We’re suckers for colorful one pot recipes, and this Mediterranean diet meal has charisma in spades. Bake the chicken with tomatoes, olives, garlic, lemon, and feta cheese, and it comes out with beautiful bold flavors. 

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Eggplant Rollatini

Here’s a delightful Italian eggplant dish that makes dinnertime more special: Eggplant Rollatini! It’s like a combination of eggplant Parmesan and lasagna roll ups. Tender strips of eggplant are wrapped around a creamy three-cheese filling, then baked in homemade tomato sauce and more cheese.

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Chimichurri Salmon

This chimichurri salmon pairs moist flaky salmon with the tangy, garlicky punch of this herby sauce—these flavors were made for each other! It’s so quick and easy to make broiled, or you can try it baked or grilled.

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Sauteed Shrimp

Shrimp is a lean protein that's low calorie and perfect for the Mediterranean diet. The tender, juicy savory flavor is so remarkable, you won’t be able to stop taking bites. Here’s our top seasoning blend and exactly how to make sauteed shrimp in just 10 minutes.

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Vegetarian Tortilla Soup

This easy vegetarian tortilla soup recipe comes together in just 30 minutes but tastes like it simmered all day! Packed with black beans, corn, and smoky adobo flavor, it’s topped with crispy tortilla strips for the perfect weeknight dinner.

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Chicken and Rice Soup

This chicken and rice soup recipe is a cozy, easy soup everyone will love! It’s our family favorite, with tender shredded chicken and fluffy rice that swim in a savory broth infused with smoky paprika.

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Loaded Hummus Dip

Here’s a Meditteranean diet recipe that’s ideal for snacks or entertaining: Hummus Dip! This one even doubles as a tasty snack or a light dinner with a few other filling appetizers. Spread hummus on a platter or in a bowl, then top with cool cucumber, tomatoes, olives, artichokes and feta cheese. 

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Easy Veggie Wrap

In need of lunch ideas? Try this easy veggie wrap recipe! Veggie wraps can be bland and boring, but this one is anything but. Fill a tortilla with savory chickpea salad, colorful veggies, and a tasty spread, and you’ve got a lunch that will make everyone jealous! Here’s how to build a veggie wrap that’s full of flavor.

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Pesto Chicken

Here’s a great way to use it to make a Mediterranean dinner recipe: Pesto Chicken! Combine basil pesto with a bit of cream and it makes a stunning fresh sauce for juicy chicken breasts! It’s a quick trick that makes an everyday dinner into something special, perfect for entertaining or just an easy weeknight meal. 

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Nicoise Salad

The word salad doesn’t even really come close to describing the taste treat that is the traditional French Nicoise salad. Hard boiled eggs, green beans, Kalamata olives, tomatoes, tuna, and tangy potatoes sit on crunchy lettuce with a zesty lemon vinaigrette that makes you want to keep eating it for days. It’s filling enough to be a main dish, and it’s got the best carefree vibe.

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Falafel Salad

Here’s an irresistible Mediterranean diet recipe: this Falafel Salad! Make a batch of this easy baked falafel, then layer them with crunchy veggies and top with a creamy, zingy tahini dressing. Or, use purchased frozen falafel or even repurpose take-out leftovers! This one is a massive hit with our family: and works for weeknights or dinner parties.

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Spanish Paella

This traditional Spanish rice dish is actually easy to make at home: we promise! You don't even need a fancy pan: a large skillet will do. Smoked paprika adds an earthy flair to the rice, which is topped with veggies, artichokes and shrimp. It's a stunning recipe for entertaining, but easy enough for a weeknight.

Also try: Easy Vegetarian Paella

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Easy Kale Soup

This kale soup is one of our favorite Mediterranean recipes, and it's done in only 30 minutes! Hearty Tuscan kale, white beans and tomatoes float in a tangy broth flavored with oregano and fennel. It’s like a combination of all your favorite soup recipes in one bowl: comforting and full of bold Mediterranean-style flavors. 

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Mediterranean Couscous Bowls

These Mediterranean diet couscous bowls recipe is a common repeat in our dinner recipes repertoire. Why? In just 25 minutes, you have a fresh bowl of delicious vegetables that’s smothered in a tangy lemon tahini sauce. This one is a truly tasty way to eat your veggies. If you'd like, substitute couscous for a whole grain like quinoa or brown rice. It would also be tasty with Greek salad dressing.

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Grilled Chicken

You know it’s easy to make grilled chicken breast that tastes dry and bland? Here’s how to make grilled chicken so it comes out juicy and perfectly seasoned every time! We’ve figured out the trick to an ultra-moist piece of chicken that melts in your mouth: and it takes just 2 minutes to do.

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Healthy Pizza with Arugula

Is pizza a Mediterranean diet recipe? When it's this healthy pizza, it is! It starts with our Easy Thin Crust pizza dough. Then it's slathered with our tangy, garlicky Easy Pizza Sauce. Top that with caramelized peppers and onions, fresh arugula, and a handful of grated Parmesan cheese. It's SO flavorful and turns out with only ⅓ the calories of a typical delivery pizza!

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Simple Red Lentil Soup

Lentils are one of nature’s wonders: they’re full of protein, shelf stable for years, inexpensive, and make for some of the most satisfying filling meals. Try this simple Red Lentil Soup! It’s deliciously hearty, featuring aromatic vegetables, lemon and a hint of smoked paprika.

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Spinach Tortellini Soup

This hearty tortellini soup has a lightly sweet depth that makes you want the bowl to be never-ending. Doughy pillows of tortellini float in a tangy, tomato broth seasoned with Italian herbs and Parmesan cheese. It’s loaded up with nutrient-dense spinach and tender vegetables like carrot and fennel, which add nuance and crunch. Sprinkle with Pecorino Romano cheese and it’s a total triumph. 

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Honey Garlic Salmon

Looking for delicious salmon recipes? When it comes to flavor and simplicity, this Honey Garlic Salmon recipe delivers. The salmon is pan fried for a brown, seared exterior, then baked in the oven until it’s perfectly tender. Drench it all in this sticky honey garlic sauce, a sweet savory glaze that adds layers of complexity.

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Quick Shrimp Stir Fry

Here’s a go-to in the fast and easy dinner category: shrimp stir fry! It’s quick to put together and the umami-packed stir fry sauce is full of irresistible flavor. It’s our favorite Easy Stir Fry Sauce that works with any type of stir fry. This recipe fits the Mediterranean diet by piling on colorful vegetables with protein-packed seafood.

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Shakshuka with Feta & White Beans

This white bean shakshuka recipe is a tasty Mediterranean diet recipe that works for brunch or dinner! Shakshuka is a dish of eggs poached in a tomato sauce that originates from Middle Eastern and Mediterranean regions. This one features white beans and bell peppers, and is sprinkled with feta cheese. It's so tasty, and comes together in just over 30 minutes.

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Eggplant Sandwich with Tomato & Pesto

This Mediterranean veggie sandwich was inspired by our recent trip to Italy. While in Pisa, we went to a sweet little sandwich shop and had a sandwich like this. The bread is spread with basil pesto and Kalamata olive spread, and then it’s filled with grilled eggplant, juicy ripe tomatoes, and fresh mozzarella. It’s pretty darn delicious, if we do say so ourselves.

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Chicken Piccata

Here’s a classic dish that impresses every time: chicken piccata! Tender, golden-brown chicken cutlets are bathed in a vibrant lemon-butter sauce with pops of briny capers. Don’t be intimidated by its fancy name; this chicken piccata recipe is surprisingly simple to make at home!

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Shrimp Fra Diavolo

Looking for easy Mediterranean dinner recipes? Try Shrimp Fra Diavolo! This Italian-style dish stars tender shrimp that swim in a garlicky, spicy tomato sauce. “Fra diavolo” translates to “brother devil” in Italian, alluding to the intense heat of this dish. But make it homemade and you can customize the spiciness to your taste!

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Garbanzo Bean Salad

This garbanzo bean salad is the ideal Mediterranean diet recipe, and it's so quick and tasty! It’s perfect for lunches or as a side dish, packed with protein and filled with zingy, herby and fresh flavors. 

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Quinoa Tabbouleh

There’s something about the combination of herbaceous parsley, bright lemon and crunchy tomatoes and cucumber that makes magic. Traditional tabbouleh is made with bulgur wheat, a quick cooking whole grain. But seeing as quinoa is the grain of the moment…why not try it with quinoa? Turns out Quinoa Tabbouleh works perfectly, making a delicious gluten free spin on this classic Lebanese and Greek salad.

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Easy Grilled Tilapia

If you’re looking for a healthy seafood recipe that fits into the Mediterranean diet: here’s the one! The flaky fish is bursting with savory, smoky flavor from the grill. Top it with sweet and tender blistered cherry tomatoes, and it looks simply stunning. 

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Greek Salad

There's nothing that says Mediterranean diet more than a great Greek salad! The combination of tomatoes, cucumbers, red onion, Kalamata olives, and salty feta is pure perfection.

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Cozy White Bean Soup

Try this white bean soup, full of humble ingredients and huge flavor! Tender white beans float in the cozy broth with soft potatoes and leafy kale. Lemon zest lends brightness and tarragon brings an herby nuance. It’s made of 100% vegetables and tastes hearty and satisfying.

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Pesto Salmon

Ready for the perfect Mediterranean sauce to add life to baked salmon? Try this pesto salmon! Bright green pesto goes hand in hand with tender baked fish to make a stunning dinner. Because really: what isn’t better with a little pesto on top? The savory, garlicky sauce makes the flaky fish pop: you’ll already be taking your second bite before finishing the first. 

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Pasta e Ceci (Italian Chickpea Soup)

This pasta and chickpea soup is full of big Mediterranean flavors: intense vibrant tomato, leafy Tuscan kale, and a creamy broth made with Parmesan rind. Swimming in it all are the chickpeas and pasta of the soup’s title, making it hearty and filling. 

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Easy Lentil Salad

Here’s a top-notch lentil recipe to add to your arsenal, and man is it tasty. This fresh and healthy lentil salad is Mediterranean-style, mixed with fresh veggies and feta cheese. It’s a tasty way to add protein to a vegetarian meal as a side dish, or bring to work as a lunch throughout the week. 

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Easy Mahi Mahi

Got a fillet of mahi mahi? Try this easy mahi mahi recipe! It’s simply pan-fried with lemon, garlic and herbs until it’s tender and juicy. This popular fish makes a splash with simple preparations like this one: it’s got a short ingredient list and is quick to whip up as a tasty main dish. Add a sauce if you’d like, and experience the magic of pure, simple mahi mahi.

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Easy Grain Bowl

Bowl meals are popular because they're one of the easiest ways to turn random ingredients into a healthy dinner! A good grain bowl has to be well-seasoned, and play up contrasts in color, texture and flavor. This one features Mediterranean vegetables, quinoa and a zingy tahini sauce.

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Couscous Salad

Here’s a salad that’s about as delightful as they come: this fresh and herby Couscous Salad! It’s an ideal way to use Israeli couscous, those delightfully chewy pasta spheres. Throw it together with fresh dill and mint, garlic, lemon and a pile of vegetables, then sprinkle with salty feta. Take a bite and it’s irresistibly fresh and savory: we couldn’t stop eating it! This deli-style Israeli couscous salad works for lunch or picnics, or as a colorful side for fish, chicken or the grill. 

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Pan Seared Scallops

Scallops have a beautiful, mild sweet flavor that’s easy to love: and there’s nothing better than that perfect seared crispy outside. It takes a little know how to get that golden brown crust without under cooking or overcooking them. But once you know a few secrets…they're simple and take only 5 minutes to cook.

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Easy Baked Shrimp

This baked shrimp is so easy and the shrimp come out juicy and perfectly seasoned with Mediterranean flavors like garlic and herbs. Move over, all other shrimp recipes! This one is the perfect healthy, fast and easy dinner.

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Asparagus Risotto

Creamy, savory, crunchy, and zingy: this asparagus risotto is truly sublime. Roast up some asparagus with lemon at the same time that you’re stirring up a creamy risotto on the stovetop. Then throw the tender bright green asparagus into the risotto, right along with the lemon. 

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Barley Salad with Lemon

Here’s a unique grain salad that you won’t be able to resist: try Barley Salad! Whole grain barley isn’t often the star in a salad; typically trendier grains like quinoa and farro rein supreme. But its chewy texture and nutty flavor are the perfect contrast to crunchy veggies, garlic, herbs, and lemon olive oil dressing. 

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Best Chickpea Burgers

These chickpea burgers full of whole foods are crispy on the outside and tender on the inside, with a hint of nuance from smoked paprika. Style them however you like: we like to paint them with BBQ sauce and top with shiitake bacon and spicy mayo.

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Fried Tilapia

When it comes to easy and healthy weeknight meals, fish is ideal: it cooks quickly and it’s full of protein and omega 3s. So why not try another way to make it taste amazing: this Pan Fried Tilapia! Coat the white fish fillets in seasonings and flour and pan fry them in a bit of olive oil. The tilapia comes out savory and tender with a light crispy coating: in minutes! Spritz with lemon wedges and it’s the perfect easy dinner idea with a few simple sides.

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Go-To Quinoa Salad

Here’s a workhorse Mediterranean diet salad that’s fresh, delicious and ultra versatile: this deli-style Quinoa Salad! There are loads of ways to make a salad with this fluffy grain and after experimenting for years, we’ve found the one. This recipe is delightfully refreshing, a jumble of crunchy, colorful veggies, fluffy quinoa grains, and a zingy Dijon mustard vinaigrette. It's great as a lunch or dinner side dish! 

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Marinated Shrimp Skewers

Try these go-to Marinated Shrimp Skewers! The flavors are bold, savory, and penetrate the tender, juicy flesh in a way that a simple seasoning can’t. Throw together a few pantry ingredients, no chopping required. Even better, this marinade is versatile and works with any cooking method: grilled, sautéed, baked and more.

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Tuna Cakes

Need mealtime inspiration? Here’s an easy healthy Mediterranean diet dinner that is always a massive hit in our house: Tuna Patties! Also known as tuna cakes, these unassuming burgers made of canned tuna might sound humble. But au contraire: they’re so savory on the inside and golden crispy on the outside, you won’t be able to resist another bite! This recipe is spiced with Old Bay, parsley and Dijon mustard, and it’s a total treat. 

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Mediterranean diet breakfast, lunch, and snack recipes

Looking for another meal of the day? Try our Mediterranean diet breakfast, lunch, and snack ideas below:

Mediterranean Diet Breakfast RecipesMediterranean Diet Lunch IdeasMediterranean Diet SnacksMediterranean Diet DessertsMediterranean Diet Meal Plan

50 Mediterranean Diet Recipes: Rice Bowl & More

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This Mediterranean rice bowl is ready in just 30 minutes, packed with colorful vegetables and bright flavors! I’m always looking for plant-based dinners that are both healthy and satisfying, and this is one I could truly eat on repeat. With fluffy turmeric rice, seasoned chickpeas, and creamy tzatziki—it’s a weeknight dinner homerun in my book!

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: 4
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

For the chickpeas

• 15-ounce can chickpeas
• ½ teaspoon each garlic powder, onion powder, dried oregano
• ¼ teaspoon each cumin and dried dill
• ¾ teaspoons kosher salt
• Freshly ground black pepper
• 1 tablespoon olive oil

For the bowl

• 1 cup long grain white rice
• ½ teaspoon ground turmeric
• ¼ teaspoon garlic powder
• 1 English cucumber
• 1 handful cherry tomatoes, sliced in half
• Pickled Red Onions (made in advance) or ½ small red onion, thinly sliced
• 1 handful olives, pitted and sliced
• 1 handful feta cheese (optional)
• 1 ½ cups full-fat Greek yogurt*
• 1 large garlic clove, minced
• ½ teaspoon dried dill
• ½ tablespoon red wine vinegar
• 1 ½ tablespoons olive oil
• Salt and pepper

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Instructions

1. Make the rice: Using a strainer, rinse the rice under cold water, then drain it completely. In a saucepan over high heat, bring 1 ¾ cups water to a boil. Add the rice, turmeric, garlic powder, and ¼ teaspoon salt. Stir once, then cover and simmer 10 to 15 minutes. Once all the liquid has cooked out and the rice is tender, remove the heat. Cover the pot and allow the rice to steam for 5 minutes. Uncover and fluff the rice with a fork. Taste and add a little more salt and a drizzle of olive oil if desired.
2. Make the tzatziki (or see notes for vegan Tahini Sauce): Meanwhile, grate ½ the cucumber using the small holes on a box grater (if using a standard cucumber, peel and seed it first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle it with ¼ teaspoon kosher salt, then place over a liquid measuring cup and allow to stand for at least 10 minutes. In a medium bowl, mix the yogurt, garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, dill, and freshly ground black pepper. Squeeze out more water from the cucumber before adding it to the dip. Stir in the grated cucumber. Depending on your yogurt consistency, you can stir back in the cucumber water (or regular water) until it comes to the desired consistency (some Greek yogurts are very thick!). Stores up to 1 week in the refrigerator.
3. Cook the chickpeas: Drain and rinse the chickpeas. In a medium bowl, mix them with the spices and kosher salt.  Heat the olive oil in a medium skillet. Add the chickpeas (carefully to avoid spitting) and cook for about 5 minutes, stirring often, until warmed through.
4. Assemble the bowls: Slice the remaining half of the cucumber and slice the tomatoes in half. If using red onion instead of pickled onions, slice the onion. Add the rice to a bowl and top with the vegetables and chickpeas, then sprinkle with olives and feta crumbles and add a dollop of tzatziki. Leftovers last up to 3 days refrigerated.

Notes

To add protein, make the chicken from Greek Chicken Bowls.

To make this recipe vegan, make Tahini Sauce instead of the tzatziki and omit the feta cheese.

Ingredients for the perfect margherita pizza toppings

Italian food is all about quality of ingredients, and that’s key in this margherita pizza recipe! In Italy, the traditional margherita pizza topping ingredients are fresh mozzarella cheese, basil leaves, and a sauce made from crushed tomatoes, garlic, salt and herbs. Here’s what you’ll need for this recipe:

• Tomatoes: Canned fire roasted or San Marzano tomatoes are the base in our fan-favorite pizza sauce recipe, along with olive oil, garlic, salt and dried oregano. The key is restraint – I use only about ¼ to ⅓ cup of sauce per pizza. Too much sauce will make your crust soggy, and the beautiful simplicity of margherita gets lost.
• Cheese: Fresh mozzarella is required for authentic margherita pizza. I buy the kind sold in large balls and cut it into ¼-inch pieces for even distribution. Sometimes the mozzarella can be quite watery, so I let it sit on paper towels for about 15 minutes to remove excess moisture and prevent soggy pizza. I also like to add a light sprinkle of freshly grated Parmesan cheese for extra depth of flavor.
• Basil: Fresh basil is key to the flavor of a great margherita pizza. Make sure to add to the pizza after baking so that is stays beautifully green. Basil turns black in minutes in a hot oven!

How to make margherita pizza: step by step

Here’s an overview of the basic process for homemade margherita pizza: jump to the full recipe if you’re ready to get started!

Make the pizza dough. You’ll need 15 minutes to make it, then allow it to rise for 45 minutes. (You can also make it ahead and refrigerate or freeze it.)

Step 2: Stretch the pizza dough and place it into a pizza peel (see to How to Stretch Pizza Dough). Top the pizza with pizza sauce and fresh mozzarella cheese, cut into small pieces.

Step 3: Bake the pizza on a pizza stone in a 500°F oven for 6 to 7 minutes, or in a pizza oven for 1 to 2 minutes. Remove from the oven and add fresh basil.

Frequently asked questions

Homemade Margherita Pizza

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This margherita pizza recipe makes it easy to make artisan Italian-style pizza at home with the perfect balance of fresh mozzarella, basil, and fire-roasted tomato sauce. After years of research, here are my expert techniques for crispy, chewy crust and classic flavors!

• Author: Sonja Overhiser
• Prep Time: 1 hour
• Cook Time: 7 minutes
• Total Time: 1 hour 7 minutes
• Yield: 4 servings (2 slices each)
• Category: Main Dish
• Method: Baked
• Cuisine: Italian

Ingredients

For the pizza dough

• 1 ball Best Pizza Dough* (or Thin Crust Dough or KitchenAid Pizza Dough)
• Semolina flour or cornmeal, for dusting the pizza peel

For the pizza sauce

• 1 small garlic clove (1/2 medium)
• 15 ounces crushed fire roasted tomatoes or San Marzano tomatoes
• 1 tablespoon extra virgin olive oil
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt (scant)

For the toppings

• 1/4 to 1/3 cup pizza sauce
• ¾ cup shredded mozzarella cheese or 2 to 3 ounces fresh mozzarella cheese
• Parmesan cheese, for topping (optional)
• Fresh basil leaves, for garnish

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Instructions

1. Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
3. Make the pizza sauce: Cut the garlic into a few rough pieces. Place the garlic, tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
4. Prepare the cheese: If using fresh mozzarella cheese, slice it into ¼ inch thick pieces (see the photos of the pre-baked pizza above). If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 
6. Spread a thin layer of the pizza sauce over the dough, using about ¼ to ⅓ cup. Add the mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese (if using) and a few pinches of kosher salt.
7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
8. Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.

Notes

*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor. Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes. You can also freeze the dough: go to How to Freeze Pizza Dough.

**Make the pizza sauce up to 1 week in advance and refrigerate.

What does cod taste like?

Cod has a mild, pure flavor that’s not fishy at all. In fact, it’s even more mild than fish like salmon. Because of its delicate white meat and neutral flavor, it’s sometimes called “chicken of the sea” (though yes, that’s a brand of tuna, too).

Cod is a great starter fish for people who don’t think they like fish. (Another starter fish that’s not too fishy is this grilled ahi tuna.)

Want more with cod? Try baked cod, cod fish tacos, or our favorite cod recipes.

The best seasoning for cod

The very best seasoning for cod, in my opinion, is blackened seasoning. Blackening is a Cajun style way of cooking fish in a cast iron skillet with a seasoning blend. Every chef uses their own mix for blackened seasoning, so there’s no official definition. Most recipes have spices familiar to Cajun cuisine: paprika, garlic, onion, oregano, thyme, and of course, cayenne for the heat! The heat level in this seasoning blend is medium hot. Here are the ingredients you’ll need:

• Smoked paprika or sweet paprika
• Onion powder
• Garlic powder
• Oregano
• Celery seed
• Allspice
• Cloves
• Cayenne
• Salt and black pepper

Make up a big batch, and you’ll have enough for lots of grilled cod. If you want an even spicier version, try our Cajun seasoning instead.

Use seafood seasoning as a mild option

This blackened seasoning has a bit of heat, but our kids actually gobble it up! If you prefer a milder option, we’ve got you covered with our magic seafood seasoning! It’s truly the best blend of flavors: a mix of savory, smoky and aromatic spices that makes for irresistible fish.

Ways to prevent sticking to the grill

Some people complain about grilled fish sticking to the grill. Here’s our advice: Don’t try to turn it too soon! When the cod is cooked just enough, it releases from the grill grates, making it easy to flip.

But if you touch it before that time, it can stick and break apart. You don’t need to oil the grill grates. Just lightly oil the fish, and when cooking wait until the cod is easy to release (about 5 minutes). Then it’s easy to flip!

What to serve with grilled cod

There are so many fantastic ways to accessorize grilled cod to make it a healthy dinner! Here are some of our favorite ideas for making it into a tasty summer meal:

• These colorful grilled peppers and onion or grilled zucchini and squash would be colorful alongside, or try our favorite grilled veggie kabobs.
• Bring in a Cajun feel with grilled okra.
• Our best coleslaw recipe is perfect alongside grilled fish, or try elote salad or grilled corn salad.
• This squash and zucchini casserole would be perfection right alongside.

Perfect Grilled Cod

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This grilled cod recipe has changed how I think about cooking fish! With a homemade blackened seasoning that creates incredible smoky, savory flavors, it transforms mild cod into a flavor-packed dinner that even skeptics enjoy.

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4
• Category: Main Dish
• Method: Grilled
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 4 4-ounce cod fillets, (wild caught if possible)
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• 2 tablespoons homemade blackened seasoning (medium hot) or seafood seasoning (mild)*

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Instructions

1. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
2. Bring the cod to room temperature for about 15 minutes.
3. Pat the cod dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt and fresh ground pepper. Then cover it with the homemade blackened seasoning or seafood seasoning on all sides.
4. Grill the cod over indirect heat for 4 minutes, until it releases from the grates. Flip and cook another 2 to 4 minutes, until the internal temperature is 130 degrees (right when the cod starts to flake when pulled with a fork). Allow to rest for a few minutes, then serve.

Notes

*Love very spicy food? Use Cajun seasoning instead.

More grilled fish or seafood

Looking for more grilled fish recipes outside of this healthy grilled cod? Here’s a great place to start:

• Grilled Salmon or Grilled Tilapia are perfectly tender and flavored with a magic seasoning blend that takes it to new heights.
• Pesto Salmon is fun and crowd-pleasing!
• Grilled Shrimp, Cajun Grilled Shrimp, or Blackened Shrimp are fast and easy to grill.
• Grilled Tuna is seared on the outside and tender on the inside!
• Grilled Scallops are easy to grill and need minimal seasoning to taste irresistibly tender and savory.

01

How to Make Easy Grilled Tilapia

02

Grilled Marinated Salmon

03

Grilled Shrimp Skewers

04

Grilled Scallops

Selecting sushi-grade tuna steak

Ahi tuna, aka yellowfin tuna or bigeye tuna, is a mild, lean fish commonly served as sushi, in poke bowls, or cooked rare or medium-rare. Here’s what to look for when buying tuna steak.

Look for “sushi-grade” or “sashimi-grade” labels. While there’s no official regulation for these terms, they indicate the fish is fresh enough to eat raw and has been handled with extra care. The flesh should be deep red (not brown) with a firm texture.

Check your local fish counter first. Many grocery stores now carry sushi-grade tuna. Don’t be shy about asking when it came in—fresher is always better. If they don’t have it, ask if they can order it for you.

Frozen can be fantastic. Flash-frozen tuna is often fresher than “fresh” because it’s frozen immediately after catching. Just thaw overnight in the refrigerator.

Tips for cooking tuna steak

Once you’ve got a great piece of fish, the hardest part of this recipe is searing the tuna. Here are a few tips on how to cook tuna steaks:

• Let your tuna come to room temperature first. This is the most important tip I can share! I take it out 20-30 minutes before cooking—just enough time to make the slaw and sauce.
• Use a food thermometer to assess temperature (130°F). Add the steaks to a skillet and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. For a medium-rare tuna steak, the internal temperature should be 130°F when measured with a food thermometer at the thickest point.
• Rest for 2 minutes. This helps it to set and become easier to cut.

A cilantro lime slaw that steals the show

A great fish taco often has a creamy slaw, and this one is no exception! The cilantro lime slaw in these tacos is so good, you’ll find yourself continually sneaking bites. This recipe has a bit of a shortcut so you’re not spending too much time chopping.

Use a bag of coleslaw mix, then combine it with shredded red cabbage! It makes for a lovely mix of color and texture. If you’ve got leftover cilantro lime slaw, you can eat it as a side dish for the tacos.

Tuna Tacos with Cilantro Lime Slaw

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These delicious ahi tuna tacos combine seared ahi tuna with tangy cilantro lime slaw and smoky chipotle crema. Ready in just 30 minutes, they’re your ticket to restaurant-quality fish tacos at home!

• Author: Sonja Overhiser
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 4 (8 tacos)
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican Inspired
• Diet: Gluten Free

Ingredients

For the cilantro lime slaw

• 14 ounce bag coleslaw mix (7 cups)
• 2 cups shredded red cabbage
• ¾ cup chopped cilantro, plus more for serving
• ¼ cup mayonnaise
• ¼ cup Greek yogurt
• 4 tablespoons lime juice
• 1 tablespoon maple syrup
• ½ teaspoon chili powder
• 1 teaspoon kosher salt
• Fresh ground black pepper

For the tuna tacos

• 8 ounces high quality ahi tuna steaks (sashimi grade recommended; wild caught if possible*)
• ½ tablespoon neutral oil
• ¾ teaspoon kosher salt
• ½ teaspoon each chili powder, cumin, smoked paprika, garlic powder, and onion powder
• 1 recipe Chipotle Crema (or Chipotle Sauce or Yum Yum Sauce), to serve
• 8 tortillas

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Instructions

1. Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
2. Meanwhile, make the slaw: Shred the red cabbage and chop the cilantro. Place it in a large bowl with the coleslaw mix. Mix in the mayonnaise, Greek yogurt, lime juice, maple syrup, chili powder, kosher salt, and fresh ground black pepper to taste.
3. Make the sauce: Make the Chipotle Crema, Chipotle Sauce or Yum Yum Sauce.
4. Cook the tuna: When ready to cook, pat the tuna dry. In a small bowl, stir together the salt, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle the seasoning mix liberally on all sides of the tuna. Heat the oil in a medium skillet over medium high heat. Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point. Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices. Taste and add additional salt if necessary.
5. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
6. Assemble the tacos: Add generous spoonfuls of cilantro lime slaw, then slices of tuna. Top with Chipotle Sauce and more fresh cilantro. Enjoy immediately. 

Notes

*Frozen is okay, just thaw in the refrigerator before serving.

Other tuna recipes you might enjoy

Tuna is one versatile fish! Here are a few more great tuna steak recipes with ideas for how to cook it:

01

Seared Tuna Steak

02

Poke Bowl Recipe

03

Tuna Tartare

04

Grilled Tuna Steak

A few sauce ideas

You don’t need a sauce for this one (it’s delicious as is!), but it does amp it up a notch! A few we like to use are tzatziki, lemon dill sauce, cilantro sauce (dairy free), garlic aioli, chimichurri, or pesto.

Sheet Pan Chicken and Veggies

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This easy sheet pan chicken dinner combines seasoned chicken breasts with colorful vegetables for a complete meal made on one pan! My simple method ensures juicy chicken and tender roasted vegetables with minimal cleanup. The ultimate weeknight dinner!

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4
• Category: Main Dish
• Method: Roasted
• Cuisine: Sheet Pan
• Diet: Gluten Free

Ingredients

For the chicken

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon cumin
• ¼ teaspoon dried dill
• 2 teaspoons kosher salt
• Freshly ground black pepper

For the vegetables:

• 2 crowns broccoli, trimmed into florets
• 1 large red onion, sliced
• 1 1/2 pounds baby potatoes, halved
• 1 tablespoon olive oil
• 1 ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• Freshly ground black pepper
• 1 cup cherry tomatoes (whole)
• Chopped parsley and Parmesan cheese, for garnish
• Lemon wedges, for garnish (optional)

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Instructions

1. Preheat the oven to 425°F (220°C). Lightly grease a large sheet pan (21 x 15”) with olive oil.
2. In a medium bowl, combine the chicken breasts with the marinade ingredients: olive oil, garlic powder, onion powder, smoked paprika, cumin, dried dill, kosher salt, and freshly ground black pepper. Toss until chicken is well coated. Let rest for at least 15 minutes while preparing vegetables. (Put it in the fridge overnight if you like.)
3. On the prepared sheet pan, arrange the broccoli florets, sliced red onion, and halved baby potatoes in a single layer. Drizzle with olive oil and sprinkle with the kosher salt, garlic powder and freshly ground pepper. Toss to coat evenly.
4. Place the sheet pan in the oven and roast vegetables for 10 minutes. Remove the sheet pan from the oven and make space for the chicken breasts among the vegetables. Add the chicken and scatter cherry tomatoes around the pan.
5. Return the sheet pan to the oven and bake for 25-30 minutes, until the chicken is lightly browned and the internal temperature reaches 165°F (74°C) when measured with a food thermometer. The vegetables should be tender and caramelized.
6. Remove from the oven and allow to rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

Storage notes: This sheet pan chicken dinner is best enjoyed the day it is cooked. However, you can store leftovers for up to 4 days in an airtight container. Reheat in a 350°F oven for best results, or microwave in a pinch. To add freshness to leftovers, top with chopped fresh herbs or lemon when serving.

More sheet pan meals

01

Easy Sheet Pan Dinner

02

Sheet Pan Shrimp Fajitas

03

Sheet Pan Shrimp Boil in Oven

04

Sheet Pan Gnocchi

A baked shrimp recipe—in 5 minutes

This oven baked shrimp recipe could not be simpler. The only hard part is waiting for the oven to preheat. After that: it’s just about 5 minutes in a hot oven. Or if you don’t have time to preheat: use the broiler method in the recipe below! The exact timing will depend on the size of your shrimp. Here are a few pointers for making this roasted shrimp:

• Use any size of shrimp. Just keep in mind the cook time will vary based on the size. Bake the shrimp 4 to 6 minutes until its opaque.
• Bake or broil. The advantage with broiled shrimp is that you don’t have to wait for the oven to preheat!
• Add breadcrumbs if desired. It’s optional, but adding breadcrumbs makes the crispiest crunchy coating. Go to Broiled Shrimp.
• Check and assess doneness. Pull the pan from the oven and assess doneness. You can always cook more: but you can’t undo overcooking it!

Another quick variation? Go to Broiled Shrimp.

Seasonings for oven baked shrimp

This recipe uses simple seasonings, but they taste simply perfect. The combination of garlic and herbs takes succulent shrimp to new heights. Here’s what I use in addition to salt and pepper:

• Garlic
• Dried oregano
• Onion powder
• Fresh lemon juice (after baking)
• Fresh parsley or cilantro (after baking)

You can also go for more of a Latin flair, which I like to do when we’re making our shrimp bowl with cilantro lime rice. Try it with ½ teaspoon each smoked paprika, garlic powder, onion powder, and cumin.

Flavor variations and add-ins

Of course, there are lots of other ways to season this baked shrimp recipe! Here are some more ideas on adders that would step up this dish, or alternative ways to season it:

• Feta crumbles. Top with feta for a Mediterranean or Greek-style vibe.
• Cilantro lime. Switch out oregano for cumin and lemon juice for lime—or try my other favorite cilantro lime shrimp.
• Curry powder or paste. Heighten the flavors by stirring in curry powder or curry paste to taste (skip the oregano).

Fresh vs frozen shrimp: which to use?

You can use either fresh or frozen shrimp for this roasted shrimp recipe. Here are a few notes:

• Both fresh and frozen shrimp work! A myth about fish is that “fresh is best,” but frozen isn’t necessarily lower quality. In fact, it might be higher.
• Why? As soon as an animal dies it begins to decompose; freezing suspends this process. If a fish is frozen when it was caught and stays frozen until it gets to your kitchen, it will be higher quality than a raw fish that has taken a week to get to your plate.

Want to know the best way to defrost shrimp? Go to How to Thaw Shrimp.

Easy Baked Shrimp

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This easy oven baked shrimp recipe has the best flavor and is totally hands off! It’s seasoned to perfection with garlic and herbs.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4
• Category: Main Dish
• Method: Baked
• Cuisine: Seafood
• Diet: Gluten Free

Ingredients

• 1 pound large shrimp, deveined (tail on or off)
• 2 tablespoons olive oil
• 2 garlic cloves
• ½ teaspoon dried oregano*
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• Lemon wedges
• Chopped parsley or cilantro, for garnish

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit or preheat the broiler.
2. If frozen, thaw the shrimp. 
3. Mince the garlic. Pat the shrimp dry. In a medium bowl, toss with the shrimp with the olive oil, garlic, oregano, onion powder, and kosher salt.
4. Baked method: Line a baking sheet with parchment paper. Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp.
5. Broiler method: Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the broiler and broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking. 
6. Spritz with fresh lemon juice from lemon wedges, sprinkle with chopped parsley or cilantro, and serve immediately.

Notes

*Or vary the seasonings: try ½ teaspoon each smoked paprika, garlic powder, onion powder, and cumin.

More favorite shrimp recipes

Shrimp makes the quickest weeknight dinners! Here are a few more of our favorite healthy shrimp recipes:

• Quick Shrimp Tacos: A fast dinner recipe for weeknights or entertaining.
• Shrimp Scampi: A deliciously buttery skillet of goodness.
• Grilled Shrimp Salad: A tasty summer dinner, topped with tomato vinaigrette.
• BBQ Shrimp: Fast and easy, with simple ingredients.
• Sauteed Shrimp or Old Bay Steamed Shrimp: This really is the best easy shrimp, with the best seasoning.
• Creamy Shrimp Pasta: Easy to make with the best big flavors: garlic, lemon, and Parmesan.
• Shrimp and Broccoli or Shrimp Fried Rice: Ultra flavorful, these recipes comes together in minutes for a fast and easy healthy dinner!

How to make nachos on the grill

Grilled nachos are a perfect grilled dinner idea to wow a crowd for summer entertaining! Making nachos on the grill brings a smoky, charred flavor to the nachos and they look stunning in a cast iron skillet. They’re a fun summer recipe to share with guests on the patio. You can eat them as a main dish with a side salad, or as an appetizer for a summer happy hour.

The basic concept of how to make nachos on a grill is to place the nachos in a cast iron skillet, cover it with foil, and grill it for a few minutes to melt the cheese. But Alex and I wanted to amp up the grilled flavor in these loaded nachos. So in this recipe, we’ve used the grill not once but twice: once to grill the veggie toppings, and then again to melt the cheese.

Grilling the vegetables for the nacho toppings amps up the smoky, grilled flavor so it’s there in every bite! If you don’t have a cast iron skillet, it’s not necessary for this recipe. You can use any grill proof pan for the recipe, including an aluminum sheet pan.

The best loaded nachos toppings

What are the very best nachos toppings to make loaded nachos? For this recipe, we used these nachos toppings:

• Quick “refried” beans: We smashed pinto beans with salsa and stirred in some garlic powder and salt for a quick topping that tastes like refried beans. You also could use canned refried beans or Homemade Refried Beans.
• Grilled vegetables: We used the grill twice in this recipe, first to grill up vegetable toppings for the grilled nachos to infuse that smoky flavor. This recipe has red bell pepper,  jalapeño peppers, and red onion, but you could use any vegetables you like.
• Cheese: Cheese is a must for nacho toppings! We found it’s best to place the cheese on top of the beans layer so that it stays gooey, instead of right onto the chips which makes it harden. For vegan or plant based, you can omit.
• Guac: Another favorite vegetarian nacho topping of ours is guacamole: it adds a super savory, creamy deliciousness to each bite!
• Cilantro: Cilantro makes for stunning confetti and adds a fresh undertone as vegetarian nacho toppings!
• Other: To add a zing. try our Pickled Jalapeños or Pickled Onions.

To us, these are the best nacho toppings: but what are we missing? What are your favorite nacho toppings? Tell us in the comments below.

Also try our Spicy Chipotle Sauce and Vegan Nacho Cheese!

Grillable Loaded Nachos

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Wondering how to make nachos on a grill? These Loaded Grilled Nachos take summer grilling to a new level with the best vegetarian nacho toppings!

• Author: Sonja
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 main dish servings, 8 appetizer servings
• Category: Main Dish, Appetizer, Side Dish
• Method: Grilled
• Cuisine: Mexican

Ingredients

• 1 red bell pepper
• 1 medium red onion
• 2 jalapeño peppers
• 1 15-ounce can pinto beans
• ½ cup Private Selection Salsa
• 1 tablespoon olive oil, plus additional for drizzling
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• 5 ounces Mission Restaurant Style Tortilla Chips
• 1 cup shredded Colby Jack cheese
• 1 large green onion, thinly sliced
• Sour cream (or Vegan Sour Cream), for garnish
• Guacamole, for garnish
• Fresh cilantro leaves, for garnish

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Instructions

1. Heat a grill to medium heat.
2. Prep the veggies: Cut the bell pepper in half, top-to-bottom, and remove seeds and pith. Cut the stem off the jalapeños and use a paring knife to carefully remove seeds, leaving peppers whole. Cut the onion into quarters top-to-bottom, leaving the bottom root attached the pieces stay together on the grill. Place the peppers and onion into a bowl, then drizzle them lightly with olive oil and sprinkle with kosher salt.
3. Grill the veggies: Place the peppers and onion directly onto the grate and grill for 6 to 10 minutes until charred and slightly tender, turning occasionally. Remove from the grill and use for topping the nachos (below).
4. Make the beans: Drain the pinto beans and add them to a small bowl with the salsa, olive oil, garlic powder, and kosher salt. Mash with a fork until all beans are mashed and the texture is similar to chunky refried beans.
5. Assemble and grill the nachos: Place the tortilla chips into a medium cast-iron skillet or grillable pan. Top the chips with the beans, then cheese, and then the grilled veggies. Place the skillet on the grill until the cheese is melted, about 5 minutes.
6. Load the nachos: Chop the cilantro. Top the finished nachos with sliced green onions, sour cream, guacamole, and cilantro.

Notes

If you don’t have a grill, you can make these loaded nachos under the broiler as well. The timing and preparation will be the exact same.

Looking for more summer barbecue recipes?

Outside of these loaded grilled nachos, here are other summer barbecue recipes:

• Cheesy Skillet Cornbread
• Ultimate Grilled Veggie Burger
• Crunchy Peanut Butter Cookies
• Incredible No Mayo Potato Salad
• Vanilla Sheet Cake with Grilled Strawberries
• Grilled Eggplant with Herbed Quinoa
• Grilled Buffalo Cauliflower Sandwich
• Summer Dinner Recipes to Eat Al Fresco

Ways to enjoy this salad

This versatile chicken salad works in so many different ways:

• Classic sandwich: Serve on toasted bread with lettuce for the perfect lunch. Sourdough bread or artisan bread are my personal favorites!
• Lettuce wraps: For a lower-carb option, wrap in butter lettuce or romaine leaves.
• Stuffed avocado: Halve an avocado and fill each side with chicken salad for a healthy, satisfying meal.
• Dip with crackers: Serve with crackers or cucumber slices as an appetizer recipe.
• Power bowl: Place on a bed of greens with additional vegetables for a protein-packed power bowl.

Make it your own—easy variations

This recipe is incredibly adaptable to your preferences:

• Vegetarian or vegan version: Substitute 2 cups mashed chickpeas for the chicken. The flavor profile works great with chickpeas, and you still get plenty of protein! For vegan, use ½ cup vegan mayo and omit the Greek yogurt.
• Extra crunch: Add a handful of chopped walnuts or almonds for additional texture contrast.
• Spicy kick: Mix in a teaspoon of hot sauce or a diced jalapeño for heat lovers.
• Herb swap: While dill is traditional, this works well with fresh parsley or chives if that’s what you have on hand.

For anyone looking to break out of a lunch rut, this recipe offers the perfect combo of comfort and exciting flavor. The pickle lover in your life will thank you! I’d love to hear if you try this recipe and any variations you create. Happy cooking!

Dill Pickle Chicken Salad

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5 from 4 reviews

This dill pickle chicken salad is any pickle lovers dream! With tangy pickles, creamy dressing, and tender chicken, it’s a protein-packed meal that comes together in just 20 minutes and stays delicious all week. For an easy vegetarian swap—use mashed chickpeas instead!

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4
• Category: Salad
• Method: Stovetop
• Cuisine: Salad
• Diet: Gluten Free

Ingredients

• 2 boneless skinless breasts (1 pound) or 2 cups shredded chicken (or substitute 2 cups mashed chickpeas for vegetarian)
• 1 cup chopped dill pickles
• ¼ cup sweet relish (optional)
• 2 celery stalks, diced
• ¼ cup minced red onion or green onion
• ⅓ cup mayonnaise
• ¼ cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine or apple cider vinegar
• 1 tablespoons finely chopped fresh dill
• ½ teaspoon dried dill
• ½ teaspoon kosher salt, plus more to taste
• Freshly ground black pepper

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Instructions

1. Make the shredded chicken: If the chicken is not already butterflied, place your hand over the top of each breast and use a sharp knife to carefully slice it horizontally. Unfold the breast like a book, then cut along the fold to separate the two halves. Add 6 cups water to saucepan and stir in 2 teaspoons salt. Bring to a boil and add the chicken. Boil until the internal temperature is 160°F or the center is no longer pink, about 7 to 10 minutes. Remove to a plate and allow it to rest for 5 minutes. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.
2. Make the salad: While the chicken cooks, chop the vegetables. Mix all ingredients together in a bowl. Chill until serving: the flavor tastes best with about 30 minutes of chill time (though you can also eat it immediately). Store refrigerated for up to 4 days.

Tips for bowl assembly

This recipe comes together quickly, with most of the time being hands-off while the vegetables roast. It’s such a great meatless meal idea that I’ve made often and always enjoy. Here are some tips on the method:

1. Roast the sweet potatoes and chickpeas.

Toss diced sweet potatoes and drained, rinsed chickpeas with olive oil, garlic powder, chili powder, and kosher salt. Spread them on a parchment-lined baking sheet and roast at 450°F for about 25 minutes, until the sweet potatoes are tender and browned and the chickpeas are slightly crispy.

Pro tip: Don’t crowd your baking sheet! The vegetables need space to roast properly. Use two sheets if necessary.

2. Make the honey mustard sauce.

While the vegetables roast, whip up a quick honey mustard sauce. I like to add a few shakes of hot sauce for a spicy-sweet combination that really brings the protein bowls to life.

3. Assemble your protein bowls.

Start with a bed of coleslaw mix or thinly sliced cabbage, top with the roasted sweet potatoes and chickpeas, add a generous scoop of cottage cheese (about ½ cup per bowl), fan out some avocado slices, and drizzle with honey mustard sauce.

Assembly tip: I prefer drizzling the sauce over the vegetables and cabbage, not the cottage cheese, to maintain that nice contrast between the tangy sauce and the creamy cheese.

Variations and protein adders

One of the reasons I love these protein bowls is how easily they adapt to what you have on hand:

• Grain addition: Add ½ cup cooked quinoa or brown rice to make these bowls even more substantial. (For quick weeknight meals, try pre-packaged cooked rice.)
• Different protein: To really amp the protein, add baked tofu, pan seared chicken, shredded chicken, air fryer chicken, or canned tuna or salmon (seasoned with salt and olive oil).
• Other veggies: You can add any other veggies you’d like—raw or cooked! Try broccoli, cucumbers, crunchy bell peppers, roasted brussels sprouts, and more. You can also throw in other veggies while roasting—I just like keeping it simple with the sweet potatoes and chickpeas.

I hope you’ll give these vibrant, nutritious protein bowls a try! The combination of flavors, textures, and nutrition creates something much greater than the sum of its parts. They might just become your new favorite weeknight dinner too—let us know what you think in the comments below.

Veggie Protein Bowls

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These veggie protein bowls are my go-to weeknight dinner when I need something nutritious, filling, and quick! With roasted sweet potatoes and chickpeas, creamy cottage cheese, and a drizzle of honey mustard sauce, they’re simple and endlessly customizable.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4
• Category: Main dish
• Method: Baked
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

• 1 1/2 to 2 pounds sweet potatoes, diced into 3/4” cubes (skin on)
• 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• ½ tablespoon each garlic powder, chili powder, and kosher salt
• 3 cups cottage cheese
• 1 recipe Honey Mustard Sauce (with a few shakes hot sauce, if desired)
• 1 ripe avocado
• 4 cups coleslaw mix or thinly sliced red cabbage
• 1 recipe seasoned quinoa (optional)
• Protein adders (optional): baked tofu, pan seared chicken, shredded chicken, air fryer chicken

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Instructions

1. Preheat the oven to 450°F.
2. In a large bowl, mix the sweet potatoes and chickpeas with the olive oil, garlic powder, chili powder, and kosher salt. Add a few grinds of fresh ground pepper if desired. 
3. Place the sweet potatoes on a baking sheet lined with parchment paper in a single layer. 
4. Bake for 25 minutes until the cubes are fork-tender and browned on the bottom and the chickpeas are slightly crispy.
5. Meanwhile, make the Honey Mustard (add a few shakes of hot sauce for Hot Honey Mustard Sauce). 
6. To serve, make a bowl with coleslaw mix or red cabbage, then top with the roasted vegetables and ¾ cup cottage cheese. Drizzle about 2 tablespoons of mustard sauce over the coleslaw mix and veggies (I prefer not drizzling it on the cottage cheese). Add avocado slices and serve. 

Topping ideas to customize

One of the reasons I return to this recipe again and again is its versatility! Here are some of my favorite ways to customize these tacos:

• Crumbled cotija or feta cheese: For a non-vegan option that adds a salty punch
• Creamy sauces: Try chipotle sauce (vegan), chipotle crema, cilantro lime sauce, or salsa ranch
• Shredded cabbage, lettuce, or slaw: For added crunch! Try our cilantro lime slaw
• Pico de gallo: For fresh tomato flavor
• Hot sauce: Everything is better with a little spice
• Toasted pepitas (pumpkin seeds): For extra crunch and nutrition
• Brighten the beans: Stir in 1-2 teaspoons of lime juice after cooking the beans
• Go tropical: Add fresh pineapple salsa as a topping for a sweet-savory contrast

Make it a meal—a few sides to serve

On weeknights we typically just eat these tacos on their own, but it’s even better to add a filling side dish. Here’s how I like to serve them depending on the occasion:

• For everyday dinners: Simply pair with sliced avocado or quick guacamole and a handful of pickled red onions. If I have a few extra minutes, I’ll whip up a side of cilantro lime rice or a Mexican salad.
• For hungry eaters: I bulk up the meal with a side of Mexican street corn, elote salad, or my favorite black bean and corn salad.

Sweet Potato Black Bean Tacos

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These sweet potato black bean tacos are a favorite plant-based dinner that even your meat-loving friends will love! They’re bursting with flavor and ready in just over 30 minutes.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4
• Category: Main Dish
• Method: Baked
• Cuisine: Mexican Inspired
• Diet: Vegan

Ingredients

For the sweet potatoes

• 2 pounds sweet potatoes (about 4 medium)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• Fresh ground black pepper

For the black beans

• 15-ounce can black beans. drained but not rinsed
• 1 garlic clove, minced or grated
• 1 tablespoon olive oil
• ½ teaspoon cumin
• Heaping ¼ teaspoon kosher salt
• Guacamole or Avocado Sauce
• Pickled red onions or sliced red onions
• Small corn or flour tortillas

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Instructions

1. Preheat the oven to 450°F.
2. Dice the sweet potatoes into 3/4” cubes, leaving the skin on. In a large bowl, mix together the sweet potatoes with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and place the sweet potatoes on top in an even layer. Bake for about 25 minutes, until the cubes are tender and browned on the bottom (no need to stir!). 
3. Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook about 5 minutes until warmed through and the sauce thickens; serve with a slotted spoon. 
4. Make the avocado sauce.
5. Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
6. Place the black beans and sweet potatoes in the tortillas, then top with toppings and enjoy.

More taco recipes I love

01

Easy Black Bean Tacos

02

Cauliflower Tacos with Yum Yum Sauce

03

Quick Shrimp Tacos

04

Quick Chickpea Tacos

Topping ideas

You can top this sheet pan pizza in so many ways! In the recipe below, Alex and I used our fan-favorite pizza sauce recipe, then topped it with smoked mozzarella cheese and fresh mozzarella. You can also top it with seasoned baby arugula, like this arugula pizza! Here are some of our other favorite pizza topping ideas:

• You can’t go wrong with a spicy Margherita Pizza, or try spicy Jalapeno Pizza.
• Ditch the pizza sauce and go for white pizzas like Shrimp Pizza, Ricotta Pizza, Pizza Bianco or Spinach Pizza.
• The classic Homemade Cheese Pizza or Pesto Pizza are always a hit, or try our delicious Taco Pizza.

01

Homemade Margherita Pizza

02

Pesto Pizza Recipe

03

Best Ever Taco Pizza

04

White Pizza (Pizza Bianca)

Frequently asked questions

Sheet Pan Pizza

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5 from 4 reviews

Here’s how to make our favorite sheet pan pizza! This easy method makes the equivalent of 3 medium pizzas right in a sheet pan. It’s great for serving for a crowd and requires no special equipment.

• Author: Sonja Overhiser
• Prep Time: 1 hour 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 pieces
• Category: Main Dish
• Method: Baked
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

For the pizza dough*

• 375 grams (3 cups) all-purpose flour
• 1 tablespoon instant or active dry yeast
• 1 teaspoon each dried oregano and garlic powder
• 1 teaspoon kosher salt
• 264 grams (1 cup – 2 tablespoons) warm water
• 1 tablespoon olive oil, plus more for the sheet

For the pizza toppings

• 1 ¼ cup pizza sauce (purchased or our favorite Easy Pizza Sauce)
• 1 cup (3 ounces) shredded smoked mozzarella cheese
• ½ cup shredded Parmesan cheese
• 6 ounces fresh mozzarella cheese
• Optional topping: 4 cups (3 ounces) baby arugula, 1 tablespoon olive oil,  and 1/4 teaspoon kosher salt
• Fresh basil leaves, for garnish

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Instructions

1. Make the dough (5 minutes): In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
2. Knead the dough (8 minutes): Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
3. Roll out and rest the dough in a 13″ x 18″ sheet pan (15 minutes): Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Add a light sprinkle of flour to the boule. Then roll out dough on floured surface to roughly the shape of the sheet pan. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
4. Rest the dough again (45 minutes): Press the dough back into the corners of the pan so it evenly covers the pan. Cover with a towel and rest at room temperature for 45 minutes.
5. Meanwhile, preheat oven to 500F.
6. Bake the pizza dough* without toppings: After the 45 minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
7. Add the toppings and bake again: Remove the dough from the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake for 6 to 8 minutes until the cheese is melted and lightly brown.
8. Serve: If using, in a small bowl, mix the baby arugula with the olive oil and ¼ teaspoon kosher salt. Sprinkle the pizza with torn basil, then add the arugula on top. Cut into pieces with a knife (a pizza cutter doesn’t get all the way to the pan edges) and serve immediately.