Inspired by the example of the prophet Daniel in the Bible (Daniel 1:8–16 and Daniel 10:2–3), the Daniel Fast is a 21-day partial fast where you eat only plant-based, whole foods and avoid processed items, sweeteners, animal products, caffeine, and leavened bread. The goal is not just detoxing your body—but also deepening your relationship with God.
These Daniel fast diet recipes are simple, wholesome, and satisfying. They are made with fruits, vegetables, whole grains, legumes, nuts, seeds, and natural seasonings. Each meal is designed to nourish your body while keeping your heart focused on God.
1. Sweet Potato & Black Bean Bowl
Ingredients:
- 1 sweet potato (cubed)
- 1 cup black beans (cooked or canned)
- 1 cup cooked brown rice
- 1 avocado (sliced)
- 1 tbsp olive oil
- ½ tsp cumin
- Salt to taste
- Juice of ½ lime
How to Make:
Toss sweet potato cubes in olive oil, cumin, and salt. Roast at 200°C (400°F) for 25–30 minutes. Serve over brown rice with black beans, avocado, and lime juice.
2. Chickpea Salad
Ingredients:
- 1 can chickpeas (rinsed)
- 1 cucumber (chopped)
- 1 cup cherry tomatoes (halved)
- ¼ red onion (sliced)
- 2 tbsp chopped parsley
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt & pepper
How to Make:
Combine all ingredients in a large bowl. Toss and let sit for 10 minutes before serving.
3. Lentil & Vegetable Stew
Ingredients:
- 1 cup green lentils
- 1 carrot (chopped)
- 1 stalk celery (chopped)
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 1 can diced tomatoes
- 2 cups spinach
- 4 cups vegetable broth
- ½ tsp thyme
How to Make:
Sauté onion and garlic. Add carrot, celery, lentils, tomatoes, thyme, and broth. Simmer for 35–40 minutes. Stir in spinach before serving.
4. Oatmeal with Apples & Cinnamon
Ingredients:
- ½ cup rolled oats
- 1 cup almond milk
- 1 apple (diced)
- 1 tsp cinnamon
- 1 tbsp chia seeds
- Handful of chopped walnuts
How to Make:
Cook oats in almond milk. Stir in apple, cinnamon, and chia seeds. Simmer until thick. Top with walnuts.
5. Stuffed Bell Peppers
Ingredients:
- 2 bell peppers (halved and deseeded)
- 1 cup cooked quinoa
- ½ cup black beans
- ½ cup corn
- ½ cup diced tomatoes
- ½ tsp cumin
- ½ tsp chili powder
How to Make:
Mix quinoa, beans, corn, tomatoes, and spices. Stuff into bell peppers. Bake at 180°C (350°F) for 25 minutes.
6. Baked Sweet Potato with Avocado Salsa
Ingredients:
- 1 large sweet potato
- 1 avocado
- 1 tomato (diced)
- 2 tbsp red onion (chopped)
- Juice of ½ lime
- Pinch of salt
How to Make:
Bake sweet potato at 200°C (400°F) until soft (about 45 minutes). Mash avocado with tomato, onion, lime juice, and salt. Top potato with salsa.
7. Kale & Quinoa Stir-Fry
Ingredients:
- 1 cup cooked quinoa
- 2 cups kale (chopped)
- ½ cup mushrooms (sliced)
- 2 garlic cloves (minced)
- 1 tbsp olive oil
- 1 tbsp tamari or coconut aminos
How to Make:
Sauté garlic and mushrooms in olive oil. Add kale and cook until wilted. Stir in quinoa and tamari. Heat through.
8. Three-Bean Chili
Ingredients:
- 1 can kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 can diced tomatoes
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
How to Make:
Sauté onion and garlic. Add beans, tomatoes, and spices. Simmer for 30 minutes, stirring occasionally.
9. Coconut Curry Vegetables
Ingredients:
- 2 cups mixed vegetables (carrots, broccoli, zucchini)
- 1 can coconut milk
- 1 tbsp olive oil
- 2 garlic cloves (minced)
- 1 tsp ginger (grated)
- 1 tsp curry powder
How to Make:
Sauté garlic and ginger. Add vegetables, stir for 5 minutes. Pour in coconut milk and curry powder. Simmer until veggies are tender.
10. Cucumber & Avocado Lettuce Wraps
Ingredients:
- 4 romaine lettuce leaves
- 1 avocado (sliced)
- ½ cucumber (sliced)
- ½ carrot (shredded)
- 4 tbsp hummus
How to Make:
Spread hummus on each lettuce leaf. Layer with cucumber, avocado, and carrots. Wrap and enjoy.
11. Zucchini Noodles with Tomato Sauce
Ingredients:
- 2 zucchini (spiralized)
- 1 cup crushed tomatoes
- 2 garlic cloves (minced)
- 1 tbsp olive oil
- 1 tsp dried basil
How to Make:
Heat olive oil and sauté garlic. Add tomatoes and basil, simmer 10–15 minutes. Toss in zucchini noodles and cook for 2–3 minutes.
12. Roasted Cauliflower & Chickpea Bowl
Ingredients:
- 1 head cauliflower (cut into florets)
- 1 cup chickpeas
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- 1 cup cooked quinoa
How to Make:
Toss cauliflower and chickpeas in oil and spices. Roast at 200°C (400°F) for 25 minutes. Serve over quinoa.
13. Mashed Chickpea “Tuna” Salad
Ingredients:
- 1 can chickpeas (mashed)
- ¼ cup celery (chopped)
- ¼ cup red onion (chopped)
- 2 tbsp olive oil
- Juice of ½ lemon
- Salt to taste
How to Make:
Mash chickpeas. Mix in celery, onion, lemon juice, olive oil, and salt. Serve in lettuce cups or on cucumber slices.
14. Vegetable Stir-Fry with Brown Rice
Ingredients:
- 1 cup cooked brown rice
- 1 cup bell peppers (sliced)
- ½ cup carrots (julienned)
- ½ cup snap peas
- 2 garlic cloves
- 1 tbsp olive oil
How to Make:
Stir-fry garlic and veggies in olive oil for 5–7 minutes. Serve over brown rice.
15. Banana Chia Pudding
Ingredients:
- 1 ripe banana
- 1 cup almond milk
- 3 tbsp chia seeds
How to Make:
Mash banana. Mix with almond milk and chia seeds. Chill in fridge overnight.
16. Quinoa & Black Bean Tacos (Lettuce Shells)
Ingredients:
- 1 cup cooked quinoa
- 1 cup black beans
- 1 tsp cumin
- 1 tbsp lime juice
- Romaine lettuce leaves
How to Make:
Mix quinoa, beans, cumin, and lime. Spoon into lettuce leaves and fold like tacos.
17. Carrot Ginger Soup
Ingredients:
- 4 carrots (chopped)
- 1 onion (chopped)
- 1 tbsp grated ginger
- 2 garlic cloves
- 3 cups vegetable broth
How to Make:
Sauté onion, garlic, and ginger. Add carrots and broth. Simmer until soft. Blend until smooth.
18. Roasted Veggie Tray Bake
Ingredients:
- 1 zucchini
- 1 eggplant
- 1 red onion
- 1 red pepper
- 1 tbsp olive oil
- 1 tsp dried herbs
How to Make:
Chop all veggies. Toss with oil and herbs. Roast at 200°C (400°F) for 30 minutes.
19. Green Smoothie Bowl
Ingredients:
- 1 banana
- 1 cup spinach
- ½ cup frozen mango
- ½ cup almond milk
- Toppings: chia seeds, sliced fruit
How to Make:
Blend banana, spinach, mango, and almond milk. Pour into bowl and add toppings.
20. Bulgur Wheat Tabouli
Ingredients:
- 1 cup bulgur wheat (cooked or soaked)
- 1 cup parsley (chopped)
- ½ cup mint
- 2 tomatoes (diced)
- 1 cucumber (chopped)
- Juice of 1 lemon
- 2 tbsp olive oil
How to Make:
Mix bulgur with herbs and veggies. Add lemon juice and olive oil. Chill before serving.
21. Stuffed Acorn Squash
Ingredients:
- 1 acorn squash (halved)
- ½ cup cooked wild rice
- ½ cup cooked lentils
- ¼ cup dried cranberries
- 1 tsp thyme
How to Make:
Roast squash halves at 200°C (400°F) for 40 minutes. Mix rice, lentils, cranberries, and thyme. Fill squash with mixture and serve.