17 Whole30 Dinner Recipes That Are Easy & Family-Friendly

Finding delicious, nutrition-compliant meals that the whole family will enjoy is often the hardest part of any health reset. We know that to succeed, you need variety, flavor, and simplicity. That is why we teamed up with Whole30 coaches for a CHOMPS Whole30 cooking event at The Chopping Block in Chicago. We learned valuable kitchen skills and created an incredible menu that we are excited to share with you.

But we didn't stop there. We also gathered our favorite easy, protein-rich meals to create this ultimate resource for Whole 30 dinner recipes. Whether you are looking for the best Whole30 recipes to impress guests or simple Whole 30 dinners for a busy weekday, we have you covered.

Easy Whole30 Dinner Recipes for The Family

From seafood to hearty beef bowls, these Whole 30 dinners are designed to keep you satiated and compliant.

Sautéed Salmon with Kale-Walnut Pesto

The best Whole30 dinner recipes feel elegant enough for a dinner party, yet they cook quickly enough for a weeknight. If you are looking for a flavorful new way to prepare salmon, this pesto variation is a game-changer.

• Prep time: 15 minutes

• Cook time: 20 minutes

Ingredients:

• 1 clove garlic, peeled

• 1 cup packed fresh basil leaves

• 1 small bunch kale, tough ribs removed

• 1/4 cup walnuts, toasted

• 1/2 cup extra virgin olive oil

• Salt and pepper to taste

• 2 tablespoons coconut oil

• Four 4- to 5-ounce salmon fillets, skinned and boned

• Salt and pepper to taste

Instructions:

1. With the food processor running, drop in the clove of garlic and process until finely minced.

2. Add the basil, kale and walnuts. Process until the ingredients are finely chopped.

3. With the processor running, slowly drizzle in the oil, and process until you have a mostly smooth paste. Season with salt and pepper to taste.

4. Preheat the oven to 375º and line a sheet tray with parchment paper.

5. Heat a sauté pan over medium-high heat and add the coconut oil.

6. Season the salmon fillets with salt and pepper to taste.

7. Sear the salmon in the hot pan, presentation side down, until golden brown and crisp, 3 to 4 minutes.

8. Flip and continue to cook the salmon on the second side for 1 additional minute.

9. Transfer the seared salmon to the prepared sheet tray and spread about 2 teaspoons of the pesto on the top of each fillet.

10. Bake the salmon until just cooked through, 5 to 7 minutes.

Whole30 Burrito Bowls

When you are craving takeout, a burrito bowl is the perfect compliant alternative. This Whole30 dinner features protein from Chomps sticks and a bit of spice from fresh jalapeños.

• Prep time: 15 minutes

• Cook time: 5-10 minutes

Ingredients:

• 3 Chomps Original Beef sticks, chopped

• 2 jalapeños, sliced

• Shredded romaine lettuce

• Roasted red peppers and sautéed onions

• Cashew crema: 1 cup soaked cashews, 1/2 cup water, 1 garlic clove, 1 tbsp lemon juice, 1 tbsp white vinegar, onion powder, and salt.

Instructions:

1. Sauté the chopped Chomps sticks and jalapeños for 5 minutes.

2. Blend the cashew crema ingredients until smooth.

3. Assemble the bowl with romaine at the bottom, topped with peppers, onions, avocado, and the beef mixture. Drizzle generously with the crema.

Coconut-Curry Cauliflower Soup

Soups are great Whole30 dinners because they reheat beautifully. This recipe uses coconut milk for creaminess, keeping it completely dairy-free. Yield: 6-8 servings

• Active time: 35 minutes

• Start to finish: 50 minutes

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1 medium-size onion, medium dice

• 2 carrots, peeled and cut into medium dice

• 2 stalks celery, medium dice

• 2 tablespoons ginger, freshly grated

• 3 cloves garlic, minced

• 2 teaspoons ground turmeric

• 1 pinch cayenne

• 2 tablespoons Thai yellow curry paste (Whole30 compliant)

• 1/2 cup lime juice

• 1 large head cauliflower, including the stems, roughly chopped

• 5 to 6 cups vegetable or chicken stock

• One 15-ounce can unsweetened coconut milk

• Lime juice to taste

• Salt and pepper to taste

• 1/2 cup fresh cilantro leaves

Instructions:

1. Heat a large, heavy pot over medium heat, and add the olive oil. Gently sauté the onions, carrots and celery until caramelized, 6 to 7 minutes.

2. Stir in the ginger and garlic, and cook until aromatic, about 30 seconds.

3. Add the turmeric, cayenne and curry paste, and cook an additional minute to release the flavors.

4. Deglaze the pan with the lime juice, scraping free the browned bits from the bottom of the pan.

5. Add the cauliflower, stock and coconut milk. Bring to a boil, and reduce the heat to a simmer. Cook until the cauliflower is tender, about 25 minutes.

6. Using a blender or an immersion blender, puree the soup until smooth and silky.

Tip: if using a blender, puree the soup in batches.

7. Season the soup with lime juice, salt and pepper to taste.

8. Ladle the soup into bowls, and garnish with cilantro.

Fish Taco Lettuce Wraps

If you are missing corn tortillas, these lettuce wraps are a fresh, crunchy alternative for Whole30 tacos. Whole 30 dinner recipes like this prove you don't need grains to enjoy the complex flavors of fish tacos.

• Prep time: 5 minutes

• Cook time: 20 minutes

Ingredients:

• White fish fillets

• Lettuce leaves for wrapping

• Fresh veggie toppings

Instructions:

1. Chop your veggies and fruits for the topping.

2. Cook the fish until flaky.

3. Assemble the fish inside the lettuce cups for a light and fresh meal.

Loaded Baked Potato

Potatoes are allowed on the program, making them the base for excellent Whole 30 dinner recipes. This loaded baked potato uses a savory cashew sauce and Chomps Turkey sticks for a comforting meal.

• Prep time: 10 minutes

• Cook time: 50-60 minutes

Ingredients:

• 3 medium baking potatoes

• 2 Chomps Turkey sticks, sliced

• 2 cups broccoli florets

• Sauce: Soaked cashews, hot sauce, paprika, water, and garlic powder.

Instructions:

1. Bake potatoes at 400°F for 50-60 minutes.

2. Sauté Chomps slices and broccoli until tender and browned.

3. Split the potato, stuff with the filling, and pour the blended cashew sauce over the top.

Easy Low-Carb Chili

For those chilly nights, nothing beats a warm bowl of low-carb chili. By using crushed tomatoes, onions, and ground beef, this spicy chili becomes a perfect addition to your weekly rotation. It is hands down one of the best Whole30 recipes for batch cooking.

• Prep time: 10–15 minutes

• Cook time: 40 minutes

Ingredients:

• Ground beef

• Crushed red tomatoes

• Garlic and onion

• Fresh cilantro and jalapeños for garnish

Instructions:

1. In a large saucepan, brown the meat with onions and garlic.

2. Add tomatoes and spices. Simmer for 25-30 minutes to let flavors meld.

3. Garnish with fresh cilantro and jalapeños.

5-Ingredient Salsa Verde Shredded Beef Bowls

We love Whole 30 dinner recipes that require minimal effort. This recipe is a lifesaver for busy families because it has just 5 main ingredients.

• Prep Time: 10 minutes

• Cook time: (Slow Cooker): 4 hours 10 minutes (High) or 6 hours 10 minutes (Low)

Ingredients:

• Beef chuck roast

• Jar of compliant Salsa Verde

• Cauliflower rice

• Avocado

• Diced onion (optional, but highly recommended)

Instructions:

1. Place the beef roast in a slow cooker and pour the salsa verde over the top. Cook on high for 4 hours, or low for 6–8 hours.

2. Shred the beef using two forks.

3. Cook the cauliflower rice in a skillet for about 5 minutes until tender.

4. Serve the shredded beef over the cauliflower rice, topped with avocado and diced onion.

Grilled Shrimp with Chimichurri

Another hit from our collaborative menu, this dish proves that Whole 30 dinners can be light and zesty. The fresh herbs in the sauce make this one of the best Whole30 recipes for summer dining.

• Prep time: 20 minutes

• Cook time: 1 hour, 20 minutes (includes chilling time)

Ingredients:

• 1 lb shrimp, peeled

• Chimichurri: Parsley, oregano, basil, garlic, red wine vinegar, olive oil.

Instructions:

1. Grill shrimp for 2 minutes per side.

2. Set cooked shrimp aside to cool.

3. Blend chimichurri ingredients in a food processor.

4. Toss grilled shrimp in the sauce.

Garlic-Chili Broccoli

A simple side dish that pairs well with any of these Whole 30 dinners. Yield: 4 servings as a side

• Active time: 20 minutes

• Start to finish: 30 minutes

Ingredients:

• 2 bunches broccoli

• 1 to 2 tablespoons garlic grapeseed oil

• 1/4 to 1/2 teaspoon red chili flakes

• Salt and pepper to taste

• 1/2 lemon

Instructions:

1. Preheat oven to 425°.

2. Cut your broccoli into florets and then into halves and/or quarters leaving a couple inches of stem attached to each piece.

3. Place the cut broccoli in a bowl and toss with the garlic oil, chili flakes, salt and pepper. Spread out on a sheet tray.

4. Roast the broccoli until crisp yet tender, 10 to 15 minutes.

5. Transfer to a platter, and drizzle with fresh lemon juice to taste.