Nouriri

Diet Type: Gluten-Free

  • Black Bean & Sweet Potato Tacos

    Roasted sweet potato cubes and seasoned black beans in warm corn tortillas with pickled red onion, avocado crema, and a squeeze of lime. Plant-powered comfort food.

    Instructions

    1. Cube sweet potatoes, toss with olive oil, chili powder, and cumin. Roast at 425°F (220°C) for 25 minutes.
    2. Warm black beans with garlic, cumin, and a pinch of cayenne.
    3. Quick-pickle red onion in lime juice and salt (15 minutes).
    4. Blend avocado, sour cream, lime juice, and salt for the crema.
    5. Warm tortillas. Fill with sweet potato, beans, pickled onion, crema, and fresh cilantro.

  • Lemon Herb Salmon with Roasted Vegetables

    Flaky salmon fillets baked with lemon, dill, and garlic alongside a sheet pan of seasonal vegetables — broccoli, bell peppers, and zucchini. One pan, zero fuss, maximum nutrition.

    Instructions

    1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
    2. Toss chopped broccoli, bell pepper, and zucchini with olive oil, salt, and pepper. Spread on pan.
    3. Place salmon fillets among the vegetables. Top with lemon slices, minced garlic, fresh dill, and a drizzle of olive oil.
    4. Bake 18-22 minutes until salmon flakes easily.
    5. Squeeze fresh lemon over everything before serving.

  • Spiced Lentil Dal

    A deeply flavored red lentil dal with turmeric, cumin, and garam masala, finished with a tadka of mustard seeds and curry leaves. Protein-rich, budget-friendly, and naturally vegan.

    Instructions

    1. Rinse red lentils. Combine with water, turmeric, and salt in a pot. Bring to a boil, then simmer 20 minutes until lentils break down.
    2. In a separate pan, heat oil. Add mustard seeds — when they pop, add cumin seeds, dried chilies, and curry leaves.
    3. Add diced onion, cook until golden. Add minced garlic, ginger, and tomato. Cook 5 minutes.
    4. Stir in garam masala and the spice mixture into the lentils.
    5. Serve over basmati rice with a squeeze of lemon and fresh cilantro.

  • Greek Quinoa Salad

    A hearty grain salad with fluffy quinoa, crunchy cucumbers, juicy tomatoes, kalamata olives, red onion, and feta — all dressed in a bright red wine vinaigrette. Great for meal prep.

    Instructions

    1. Cook quinoa and let cool completely.
    2. Dice cucumber, halve grape tomatoes, thinly slice red onion, halve olives.
    3. Whisk red wine vinegar, olive oil, dried oregano, garlic, salt, and pepper.
    4. Toss quinoa with vegetables, dressing, and crumbled feta.
    5. Refrigerate 30 minutes to let flavors meld. Serves well cold for 3-4 days.