21 Cheap Clean Eating Dinner Recipes

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Eating clean doesn’t have to drain your wallet. With smart ingredient choices and simple preparation methods, you can create nutritious, wholesome meals that nourish your body without breaking the bank. These 21 budget-friendly dinner recipes focus on whole foods, minimal processing, and maximum flavor.

What is Clean Eating?

Clean eating emphasizes whole, unprocessed foods like vegetables, fruits, whole grains, lean proteins, and healthy fats. It’s about choosing ingredients you can recognize and pronounce, avoiding artificial additives, and preparing meals from scratch when possible.

Budget-Friendly Clean Eating Tips

Before diving into the recipes, here are a few strategies to keep costs down: buy seasonal produce, purchase dried beans and grains in bulk, opt for affordable protein sources like eggs and canned fish, and plan meals around what’s on sale. Frozen vegetables are just as nutritious as fresh and often more affordable.

The Recipes

1. Lentil and Vegetable Soup

Ingredients:

1 cup dried green or brown lentils, rinsed
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups vegetable broth
1 can (14 oz) diced tomatoes
1 teaspoon cumin
1 teaspoon dried thyme
Salt and pepper to taste
2 cups spinach or kale (optional)

Instructions:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in lentils, broth, tomatoes, cumin, and thyme. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender. Add greens in the last 5 minutes if using. Season with salt and pepper.

2. Sheet Pan Chicken and Vegetables

Ingredients:

6 bone-in, skin-on chicken thighs
2 sweet potatoes, cubed
2 cups broccoli florets
1 bell pepper, cut into chunks
3 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste

Instructions:
Preheat oven to 425°F. Line a large baking sheet with parchment paper. Toss sweet potatoes, broccoli, and bell pepper with 2 tablespoons olive oil, salt, and pepper. Arrange on the baking sheet. Rub chicken thighs with remaining oil and season with garlic powder, paprika, oregano, salt, and pepper. Place chicken on the sheet with vegetables. Roast for 35-40 minutes until chicken reaches 165°F internally and vegetables are tender.

3. Egg Fried Rice with Vegetables

Ingredients:

3 cups cooked brown rice (preferably day-old)
4 eggs, beaten
2 tablespoons sesame oil, divided
2 cups frozen mixed vegetables
3 cloves garlic, minced
2 tablespoons low-sodium soy sauce
2 green onions, sliced
Salt and pepper to taste

Instructions:
Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just cooked, then remove and set aside. Add remaining oil to the pan along with frozen vegetables and garlic. Cook for 3-4 minutes until vegetables are heated through. Add rice, breaking up any clumps, and cook for 3-4 minutes, stirring frequently. Return eggs to the pan, add soy sauce and green onions. Toss everything together and season with salt and pepper.

4. Black Bean and Sweet Potato Tacos

Ingredients:

2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 can (15 oz) black beans, drained and rinsed
2 teaspoons cumin
1 teaspoon chili powder
2 cloves garlic, minced
8 whole grain tortillas
1 avocado, sliced
Fresh salsa
Cilantro and lime wedges for serving

Instructions:
Preheat oven to 400°F. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized. Meanwhile, heat remaining oil in a pan over medium heat. Add garlic, black beans, cumin, and chili powder. Cook for 5 minutes, mashing some beans slightly. Warm tortillas, then fill with sweet potatoes and beans. Top with avocado, salsa, and cilantro. Serve with lime wedges.

5. Baked Salmon with Roasted Vegetables

Ingredients:

4 salmon fillets (4-6 oz each)
1 pound Brussels sprouts, halved
2 cups baby carrots
3 tablespoons olive oil, divided
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried dill
Salt and pepper to taste
Lemon wedges for serving

Instructions:
Preheat oven to 400°F. Toss Brussels sprouts and carrots with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet. Roast for 15 minutes. Meanwhile, mix remaining oil with lemon juice, garlic, and dill. Place salmon on the baking sheet with the vegetables, brush with the lemon mixture, and season with salt and pepper. Return to oven and bake for 12-15 minutes until salmon flakes easily with a fork. Serve with lemon wedges.

6. Chickpea Curry

Ingredients:

2 cans (15 oz each) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon cumin
2 tablespoons olive oil
2 cups spinach
Salt to taste
Cooked brown rice for serving
Fresh cilantro

Instructions:
Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger, cooking for 1 minute. Stir in curry powder and cumin, cooking until fragrant, about 30 seconds. Add chickpeas, coconut milk, and tomatoes. Bring to a simmer and cook for 15 minutes, stirring occasionally. Add spinach and cook until wilted. Season with salt. Serve over brown rice and garnish with cilantro.

7. Turkey and Vegetable Chili

Ingredients:

1 pound ground turkey
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
2 cans (15 oz each) kidney beans, drained
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Optional toppings: Greek yogurt, green onions, avocado

Instructions:
In a large pot, cook ground turkey over medium-high heat until browned, breaking it up as it cooks. Add onion and bell pepper, cooking until softened, about 5 minutes. Add garlic and cook 1 minute. Stir in chili powder, cumin, and paprika. Add beans, crushed tomatoes, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally. Season with salt and pepper. Serve with desired toppings.

8. Quinoa Stuffed Bell Peppers

Ingredients:

4 large bell peppers, tops cut off and seeds removed
1 cup quinoa, cooked
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
1 cup diced tomatoes
1 teaspoon cumin
1 teaspoon chili powder
2 cloves garlic, minced
1/2 cup shredded cheese (optional)
Salt and pepper to taste
Fresh cilantro

Instructions:
Preheat oven to 375°F. In a large bowl, mix cooked quinoa, black beans, corn, tomatoes, cumin, chili powder, garlic, salt, and pepper. Stuff each bell pepper with the mixture and place in a baking dish. Add 1/4 inch of water to the bottom of the dish. Cover with foil and bake for 30 minutes. Remove foil, top with cheese if using, and bake for 10 more minutes. Garnish with cilantro.

9. Cabbage and Ground Beef Stir-Fry

Ingredients:

1 pound ground beef (85% lean)
1 small head of cabbage, shredded
1 onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 green onions, sliced
Sesame seeds for garnish

Instructions:
Heat a large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed. Add onion and cook for 3 minutes. Add garlic and ginger, cooking for 1 minute. Add shredded cabbage and cook for 5-7 minutes, stirring frequently, until cabbage is tender but still slightly crisp. Add soy sauce, sesame oil, and rice vinegar. Toss to combine. Top with green onions and sesame seeds.

10. White Bean and Kale Soup

Ingredients:

2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups kale, chopped (or frozen kale)
6 cups vegetable broth
2 carrots, diced
2 celery stalks, diced
1 onion, diced
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried Italian herbs
1 parmesan rind (optional)
Salt and pepper to taste
Red pepper flakes (optional)

Instructions:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5-7 minutes. Add garlic and cook 1 minute more. Add broth, beans, Italian herbs, and parmesan rind if using. Bring to a boil, then reduce heat and simmer for 15 minutes. Add kale and cook until wilted, about 5 minutes. Remove parmesan rind, season with salt, pepper, and red pepper flakes if desired.

11. Baked Cod with Lemon and Herbs

Ingredients:

4 cod fillets (fresh or frozen, thawed)
2 tablespoons olive oil
1 lemon, thinly sliced
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
1 teaspoon dried thyme
Salt and pepper to taste
1 pound green beans or asparagus

Instructions:
Preheat oven to 400°F. Line a baking sheet with parchment paper. Place cod fillets on one side of the sheet. Drizzle with 1 tablespoon olive oil and season with salt, pepper, garlic, thyme, and parsley. Top each fillet with lemon slices. On the other side of the sheet, arrange green beans or asparagus, drizzle with remaining olive oil, and season with salt and pepper. Bake for 12-15 minutes until fish flakes easily and vegetables are tender.

12. Vegetable and Chickpea Buddha Bowl

Ingredients:

1 can (15 oz) chickpeas, drained, rinsed, and patted dry
2 cups mixed vegetables (broccoli, cauliflower, sweet potato, etc.)
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon cumin
2 cups cooked quinoa or brown rice
2 cups mixed greens
For tahini dressing: 3 tablespoons tahini, 2 tablespoons lemon juice, 2-3 tablespoons water, 1 clove garlic minced, salt to taste

Instructions:
Preheat oven to 425°F. Toss chickpeas and chopped vegetables with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy. Meanwhile, whisk together tahini dressing ingredients, adding water until you reach desired consistency. Assemble bowls with quinoa or rice, mixed greens, roasted vegetables and chickpeas. Drizzle with tahini dressing.

13. Spaghetti Squash with Marinara and Turkey Meatballs

Ingredients:

1 medium spaghetti squash
1 pound ground turkey
1/4 cup whole wheat breadcrumbs
1 egg
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 jar (24 oz) marinara sauce (no sugar added)
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil for garnish

Instructions:
Preheat oven to 400°F. Cut spaghetti squash in half lengthwise, remove seeds, brush with 1 tablespoon olive oil, and place cut-side down on a baking sheet. Roast for 40-45 minutes. Meanwhile, mix turkey, breadcrumbs, egg, garlic, parsley, salt, and pepper. Form into 12-15 meatballs. Heat remaining oil in a large skillet, brown meatballs on all sides, then add marinara sauce. Simmer for 15-20 minutes. Scrape squash strands with a fork and serve topped with meatballs and sauce. Garnish with basil.

14. Tuna and White Bean Salad

Ingredients:

2 cans (5 oz each) tuna in water, drained
1 can (15 oz) cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Mixed greens or whole grain crackers for serving

Instructions:
In a large bowl, combine tuna, white beans, tomatoes, cucumber, and red onion. In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, salt, and pepper. Pour dressing over the salad and toss gently. Stir in parsley. Serve over mixed greens or with whole grain crackers. Can be made ahead and refrigerated.

15. Slow Cooker Chicken and Vegetable Stew

Ingredients:

1.5 pounds boneless, skinless chicken thighs, cut into chunks
3 medium potatoes, cubed
3 carrots, sliced
2 celery stalks, chopped
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons cornstarch (optional, for thickening)
Salt and pepper to taste
Fresh parsley for garnish

Instructions:
Add chicken, potatoes, carrots, celery, onion, and garlic to a slow cooker. Pour in chicken broth and add thyme, rosemary, bay leaves, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours. If you prefer a thicker stew, mix cornstarch with 2 tablespoons water and stir into the stew 30 minutes before serving. Remove bay leaves, garnish with parsley.

16. Roasted Vegetable and Hummus Wrap

Ingredients:

1 zucchini, sliced
1 small eggplant, cubed
1 bell pepper, sliced
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon dried oregano
4 whole wheat tortillas
1 cup hummus
2 cups mixed greens or spinach
Salt and pepper to taste
Optional: feta cheese, cucumber

Instructions:
Preheat oven to 425°F. Toss zucchini, eggplant, bell pepper, and onion with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized. Warm tortillas slightly. Spread each tortilla with hummus, add a layer of greens, then top with roasted vegetables. Add cucumber or feta if desired. Roll up tightly and slice in half.

17. Brown Rice and Vegetable Casserole

Ingredients:

3 cups cooked brown rice
2 cups mushrooms, sliced
2 cups spinach, chopped
1 onion, diced
3 cloves garlic, minced
2 eggs, beaten
1 cup shredded cheese (cheddar or mozzarella)
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste

Instructions:
Preheat oven to 375°F. Grease a 9×13 inch baking dish. Heat olive oil in a large skillet over medium heat. Add onion and mushrooms, cooking until softened and moisture has evaporated, about 7 minutes. Add garlic and spinach, cooking until spinach wilts. In a large bowl, combine cooked rice, sautéed vegetables, beaten eggs, half the cheese, thyme, salt, and pepper. Mix well. Transfer to baking dish, spreading evenly. Top with remaining cheese. Bake for 25-30 minutes until golden and set.

18. Tilapia with Mango Salsa

Ingredients:

4 tilapia fillets
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
For mango salsa: 1 ripe mango, diced; 1/4 red onion, finely diced; 1 jalapeño, seeded and minced; juice of 1 lime; 2 tablespoons cilantro, chopped; salt to taste
Cooked quinoa and steamed broccoli for serving

Instructions:
Make the salsa first by combining mango, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Refrigerate while cooking fish. Pat tilapia fillets dry and season both sides with cumin, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook tilapia for 3-4 minutes per side until fish flakes easily. Serve tilapia over quinoa with steamed broccoli on the side, topped with mango salsa.

19. Vegetarian Chili

Ingredients:

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
2 bell peppers, diced
1 onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
2 tablespoons olive oil
Salt and pepper to taste
Toppings: Greek yogurt, green onions, avocado

Instructions:
Heat olive oil in a large pot over medium heat. Add onion and bell peppers, cooking until softened, about 5-7 minutes. Add garlic and cook 1 minute. Stir in chili powder, cumin, and paprika, cooking for 30 seconds. Add all three types of beans, crushed tomatoes, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes, stirring occasionally. Season with salt and pepper. Serve with desired toppings.

20. Baked Chicken Drumsticks with Root Vegetables

Ingredients:

8 chicken drumsticks
3 medium potatoes, cut into chunks
3 carrots, cut into chunks
2 parsnips, cut into chunks
1 onion, cut into wedges
3 tablespoons olive oil, divided
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste

Instructions:
Preheat oven to 425°F. In a large bowl, toss potatoes, carrots, parsnips, and onion with 2 tablespoons olive oil, salt, and pepper. Spread vegetables on a large baking sheet. Pat drumsticks dry and rub with remaining oil. Season generously with garlic powder, paprika, rosemary, thyme, salt, and pepper. Place drumsticks on the baking sheet with the vegetables. Roast for 40-45 minutes, turning vegetables halfway through, until chicken reaches 165°F internally and vegetables are golden and tender.

21. Egg and Vegetable Scramble with Toast

Ingredients:

6 eggs
2 tablespoons milk or water
2 cups fresh spinach
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
1 tablespoon olive oil or butter
2 cloves garlic, minced
Salt and pepper to taste
4 slices whole grain bread
Optional: 1 can (15 oz) black beans, drained and rinsed

Instructions:
Heat olive oil or butter in a large skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes. Add garlic and tomatoes, cooking for 2 minutes. Add spinach and cook until wilted. If using beans, add them now to warm through. In a bowl, whisk eggs with milk or water, salt, and pepper. Pour eggs into the skillet with vegetables. Cook, stirring gently, until eggs are scrambled to your liking. Toast bread and serve eggs alongside or on top of toast.

Making Clean Eating Sustainable

The key to maintaining clean eating on a budget is planning ahead, cooking in batches when possible, and being flexible with your ingredients. Don’t be afraid to substitute based on what’s affordable and available. These recipes provide a framework, but the beauty of clean eating is that you can adapt them to your preferences and budget.

Start with a few favorites from this list, master them, and gradually expand your repertoire. Your body and your bank account will both thank you for choosing wholesome, nourishing meals that prove healthy eating doesn’t have to be expensive.

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