10 Delicious Daniel Fast Recipes to Fuel Your Journey

As the New Year begins, many of us turn to fasting as a way to refresh our mind, body, and spirit. To make your journey a little easier (and tastier), I’ve compiled my 10 favorite Daniel Fast recipes.

The Daniel Fast, inspired by the Bible in Daniel 10:2-3 is a 21-day spiritual journey focuses on a plant-based diet featuring vegetables and wholesome foods while excluding all animal-derived proteins.

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Scroll down to explore the recipes and step-by-step instructions.

These dishes are not only nourishing but also satisfying and perfect for anyone on this fast.

Have a go-to Daniel Fast recipe? Drop it in the comments to share!

This blog post contains affiliate links. The opinions are wholly my own from my own experience. I may earn a small commission from clicks through to the websites that end in a purchase.

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Daniel Fast Facts

The Daniel Fast is a spiritual journey that encourages simplicity and healthy eating. If you’re looking for tasty recipes that fit within this fast, you’re in the right spot! Here are the top 10 Daniel Fast recipes that are both nourishing and satisfying. Get ready to whip up some delicious meals while staying true to your fast!

What Can You Eat on the Daniel Fast?

• Fruits: Fresh, frozen, dried, juiced, or canned.
• Vegetables: Fresh, frozen, dried, juiced, or canned.
• Whole grains: Amaranth, barley, brown rice, oats, quinoa, millet, and whole wheat.
• Nuts & Seeds: Almonds, cashews, macadamia nuts, peanuts, pecans, pine nuts, walnuts, pumpkin seeds, sesame seeds, sunflower seeds, and nut butters (unsweetened). Unsweetened almond milk is also included.
• Legumes: Black beans, black-eyed peas, chickpeas, lentils, kidney beans, pinto beans, split peas, and more—canned or dried.
• Quality oils: Avocado, coconut, grapeseed, olive, peanut, sesame, and walnut.
• Beverages: Distilled, filtered, or spring water.
• Other items: Unsweetened almond, coconut, rice, or soy milk; herbs, spices, salt, pepper, unsweetened coconut flakes, seasonings, Bragg’s Liquid Aminos, soy products, and tofu.

Foods to Avoid on the Daniel Fast

• Meat & Animal Products: Bacon, beef, poultry, pork, fish, lamb, eggs, etc.
• Dairy: Milk, cheese, yogurt, butter, and cream.
• Sweeteners: Agave nectar, honey, sugar, syrups, stevia, and artificial sweeteners.
• Leavened Bread & Yeast: Baked goods, including Ezekiel bread with yeast or honey.
• Refined & Processed Foods: White flour, white rice, artificial flavorings, preservatives, and additives.
• Deep-Fried Foods: French fries, potato chips, corn chips.
• Solid Fats: Lard, margarine, shortening.
• Beverages: Coffee, tea (including herbal), carbonated drinks, energy drinks, alcohol.

Best Daniel Fast Recipes for Getting Started

Whether you’re just starting or looking for fresh inspiration, these guidelines and recipes will help you stay on track and make the most of your fast!

Zucchini Noodles with Avocado Sauce

If you’re looking for a fresh and tasty dish that fits perfectly into your Daniel Fast Meal Plan, zucchini noodles with avocado sauce are a fantastic choice.

This dish is light, creamy, and packed with flavor, making it a hit for both lunch and dinner.

The sauce, made from ripe avocados, blends seamlessly with the spiralized zucchini, giving you a satisfying alternative to traditional pasta.

Not only is this recipe delicious, but it’s also incredibly simple to prepare. In just a few minutes, you can whip up a nutritious meal that keeps you feeling full and energized.

Plus, it’s a great way to incorporate healthy fats into your Daniel Fast Food List.

Ingredients

• 2 medium zucchinis
• 2 ripe avocados
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/4 cup fresh basil leaves
• Salt and pepper to taste
• Cherry tomatoes for garnish

Instructions

1. Spiralize the zucchinis using a spiralizer or a vegetable peeler to create noodle-like strands.
2. In a blender, combine avocados, lemon juice, garlic, basil, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado sauce until well coated.
4. Serve immediately, garnished with halved cherry tomatoes.

Coconut Chia Seed Pudding

Coconut Chia Seed Pudding is a delightful and nutritious option perfect for the Daniel Fast. This easy-to-make dish offers a creamy texture with a subtle sweetness from coconut, making it a perfect breakfast or snack.

The chia seeds not only provide a satisfying crunch but also pack a nutritional punch with fiber and omega-3 fatty acids.

With just a few ingredients and minimal prep time, you can whip up this healthy treat in no time. It’s also highly customizable; feel free to add your favorite fruits or nuts to make it your own.

This chia seed pudding is vegan-friendly and fits perfectly into your Daniel Fast meal plan, whether for a make-ahead breakfast or as a refreshing afternoon snack.

Ingredients

• 1 cup coconut milk (canned or carton)
• 1/4 cup chia seeds
• 2 tablespoons maple syrup or agave nectar
• 1 teaspoon vanilla extract
• Fresh fruits for topping (e.g., berries, kiwi, banana)
• Optional: nuts or granola for added crunch

Instructions

1. In a bowl, whisk together the coconut milk, chia seeds, maple syrup, and vanilla extract until well combined.
2. Cover the bowl and refrigerate for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. Once thickened, give the pudding a good stir and serve in bowls or glasses.
4. Top with your choice of fresh fruits and nuts before enjoying.

Chickpea and Spinach Stew

This Chickpea and Spinach Stew is a warm, hearty dish perfect for those following the Daniel Fast. It’s packed with protein from chickpeas and loaded with nutrients from fresh spinach.

The flavors blend beautifully, creating a comforting meal that’s both simple to make and satisfying on chilly days.

Whether you’re looking for a filling lunch or a cozy dinner, this stew ticks all the boxes. It’s quick to prepare, making it a great option for anyone on a Daniel Fast Meal Plan.

If you’re not a huge fan of spinach, substitute with your favorite veggie.

Enjoy it on its own or with a slice of whole grain bread for a complete meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 cups vegetable broth
• 2 cups canned chickpeas, drained and rinsed
• 4 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
2. Stir in the minced garlic, cumin, and paprika, and cook for another minute until fragrant.
3. Pour in the vegetable broth and bring to a simmer.
4. Add the chickpeas and spinach, cooking until the spinach wilts, about 3-4 minutes.
5. Season with salt and pepper, and serve hot, garnished with fresh cilantro. Enjoy this delicious stew as part of your Daniel Fast Snacks or Dinner!

Sweet Potato and Kale Hash Daniel Fast Recipe

This Sweet Potato and Kale Hash is a delightful mix of flavors and textures that come together in a simple, healthy dish. The sweetness of the potatoes pairs perfectly with the earthy kale, creating a satisfying meal that’s bursting with nutrients.

It’s easy to prepare, making it a great option for any meal of the day.

This recipe is fantastic for those following the Daniel Fast as it features ingredients that align perfectly with the Daniel Diet Recipes.

You can enjoy it for breakfast, lunch, or dinner, and it’s a great addition to any Daniel Fast Meal Plan.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 cups kale, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh rosemary for garnish (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent.
2. Add the diced sweet potatoes to the skillet. Cook for about 10-15 minutes, stirring occasionally, until the sweet potatoes are tender.
3. Stir in the chopped kale and smoked paprika, cooking for an additional 5 minutes until the kale is wilted.
4. Season with salt and pepper to taste. Garnish with fresh rosemary if desired.
5. Serve warm and enjoy as part of your Daniel Fast Snacks or any meal!

Quinoa and Black Bean Salad

This Quinoa and Black Bean Salad is a delicious and nutritious dish that’s perfect for anyone following Daniel’s Fast. Packed with protein and fiber, it combines the nutty flavor of quinoa with the hearty texture of black beans and colorful veggies.

The taste is fresh and vibrant, making it a great choice for lunch or dinner.

Not only is this salad satisfying, but it’s also incredibly easy to prepare. Just toss together a few key ingredients, and you have a wholesome meal ready in no time.

It’s a wonderful option for your Daniel Fast Meal Plan, whether you’re enjoying it as a Daniel Fast Dinner or a light Daniel Fast Snack.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can black beans, rinsed and drained
• 1 cup corn, fresh or frozen
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until quinoa is fluffy and water is absorbed. Let it cool.
2. Mix the Salad: In a large bowl, combine the black beans, corn, red and green bell peppers, and cilantro.
3. Add Quinoa: Once the quinoa is cool, add it to the bowl with the other ingredients.
4. Dress the Salad: In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and gently toss to combine.
5. Serve: This salad can be served immediately or chilled in the refrigerator for an hour to let the flavors meld together.

Roasted Vegetable Medley

This Roasted Vegetable Medley is a colorful and delicious addition to any meal, especially during the Daniel Fast. It’s packed with flavor and is incredibly simple to prepare.

The natural sweetness of the roasted carrots, zucchini, and peppers combines beautifully with their savory notes, making it a delightful side dish or a main course.

Perfect for those following the Daniel Diet Recipes, this medley provides a hearty dose of nutrients while keeping your meal plan varied and satisfying.

Enjoy it for lunch or dinner, and feel free to mix in your favorite vegetables. Here’s how to make it:

Ingredients

• 2 cups carrots, sliced
• 2 cups zucchini, sliced
• 1 cup bell peppers, chopped
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the carrots, zucchini, and bell peppers with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
5. Remove from the oven and serve warm. This medley pairs well with grains or can be enjoyed on its own as a fulfilling Daniel Fast Snack.

Daniel Fast Recipe for Lentil and Vegetable Soup

Lentil and vegetable soup is a hearty and nutritious dish that keeps things simple and flavorful. This soup combines tender lentils with a variety of fresh vegetables, creating a comforting bowl that’s perfect for any meal.

With a warm, earthy taste and a hint of herbs, it’s a delightful way to incorporate plant-based goodness into your diet.

Making this soup is a breeze! Just chop up your favorite veggies, toss them into a pot with lentils and some spices, and let it simmer. It’s not only a great option for the Daniel Fast, but it’s also a fantastic choice for anyone looking for healthy meal ideas.

Enjoy it on its own or pair it with some homemade sourdough bread for a more filling meal.

Ingredients

• 1 cup dried lentils (any variety)
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Rinse lentils under cold water and set aside.
2. In a large pot, sauté the onion, carrots, celery, and bell pepper over medium heat until softened, about 5-7 minutes.
3. Add garlic, thyme, and cumin, cooking for another minute until fragrant.
4. Stir in the lentils, vegetable broth, and diced tomatoes. Bring to a boil.
5. Reduce heat and simmer for about 30-35 minutes, or until lentils are tender. Season with salt and pepper.
6. Serve hot, garnished with fresh parsley. Enjoy with whole grain bread for a complete meal.

Stuffed Bell Peppers with Cauliflower Rice

Stuffed bell peppers are a colorful and satisfying dish that packs a punch of flavor while keeping things healthy. This recipe is simple enough for a weeknight meal, yet impressive enough to serve at a gathering.

The combination of fresh vegetables and cauliflower rice creates a hearty filling that is both nutritious and delicious.

Topped with a sprinkle of herbs or a dash of seasoning, these stuffed peppers are sure to please everyone at the table. Perfect for those following a Daniel Fast, they fit right into a Daniel Fast meal plan, offering a delightful balance of taste and health.

Enjoy them as a main dish or as a side with your favorite Daniel diet recipes.

Ingredients

• 4 large bell peppers (red, yellow, or green)
• 1 head of cauliflower, riced
• 1 can black beans, rinsed and drained
• 1 cup corn, fresh or frozen
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. In a large skillet, sauté the onion and garlic until soft. Add the riced cauliflower, black beans, corn, cumin, and smoked paprika. Season with salt and pepper. Cook for about 5-7 minutes until everything is heated through.
4. Stuff each bell pepper with the cauliflower mixture, pressing down lightly to pack it in.
5. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
6. Garnish with fresh parsley or cilantro before serving.

Apple Cinnamon Oatmeal for Daniel Fast

Apple Cinnamon Oatmeal is a warm and comforting breakfast option, perfect for those following the Daniel Fast. This dish combines the sweetness of apples with the warmth of cinnamon, creating a delicious start to your day.

It’s simple to make and packed with nutrients, making it an ideal choice for your Daniel Fast meal plan.

The combination of creamy oats and tender apple slices makes each bite delightful. This oatmeal not only satisfies your hunger but also gives you a comforting feeling.

Whether you need a quick breakfast before work or a cozy morning meal, this recipe fits the bill. Try these overnight oats, too!

Plus, it aligns perfectly with Daniel’s Fast recipes dinner and breakfast themes.

Ingredients

• 1 cup rolled oats
• 2 cups water or almond milk
• 1 large apple, diced
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup or agave nectar (optional)
• 1/4 teaspoon salt
• Fresh apple slices for topping

Instructions

1. In a medium saucepan, bring water or almond milk to a boil. Add the rolled oats and salt.
2. Reduce heat to medium and cook for about 5 minutes, stirring occasionally.
3. Add the diced apple and cinnamon, and continue to cook for an additional 2-3 minutes until the oats are soft and the apples are tender.
4. If desired, stir in maple syrup or agave nectar for sweetness.
5. Serve warm and top with fresh apple slices and a sprinkle of cinnamon.

Southwest Roasted Potato Salad with Bell Peppers and Corn

If you’re looking for a vibrant and flavorful side dish, this Southwest Roasted Potato Salad is a game changer. The combination of baby red potatoes, halved corn on the cob, and a medley of colorful bell peppers creates a dish that’s as beautiful as it is delicious.

Perfect for barbecues or potlucks, this salad brings a taste of the Southwest right to your table.

What makes this potato salad stand out are the bold spices and fresh herbs. Cumin and ancho chili pepper powder add a smoky depth, while fresh dill and green onion provide a refreshing crunch. Drizzled with olive oil and seasoned with coarse salt and pepper, every bite is bursting with flavor.

It’s not just a side dish; it’s a celebration of fresh ingredients!

This roasted potato salad is a delightful mix of tender baby red potatoes, sweet corn, and colorful bell peppers, all tossed in a zesty dressing. The salad is warm, hearty, and full of Southwest flair, making it a crowd favorite.

Ingredients

• 1.5 pounds baby red potatoes, halved
• 2 ears corn on the cob, halved
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon ancho chili pepper powder
• 1 teaspoon coarse salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh dill, chopped
• 2 green onions, sliced
• 3 tablespoons olive oil

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the halved baby red potatoes with olive oil, cumin, ancho chili pepper powder, coarse salt, and black pepper until well coated.
3. Spread the potatoes out on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until tender and golden brown, flipping halfway through.
4. While the potatoes are roasting, prepare the corn on the cob. Boil or grill until cooked through, then slice the kernels off the cob.
5. Once the potatoes are done, remove them from the oven and allow them to cool for a few minutes.
6. In a large serving bowl, combine the roasted potatoes, corn kernels, diced red, orange, and green bell peppers, fresh dill, and sliced green onions. Toss gently to combine.
7. Drizzle with additional olive oil if desired and adjust seasoning with salt and pepper to taste. Serve warm or at room temperature.