Tasty Daniel Fast Recipes

Grocery list here

If there’s one thing I’ve learned about the Daniel Fast, it’s this: preparation and flavor matter just as much as intention. Going into Week 1, I knew I didn’t want to rely on bland meals or scramble every day wondering what to eat. Instead, I focused on building a small rotation of tasty Daniel Fast recipes that felt filling, comforting, and realistic for everyday life.

These meals carried me through the first week without boredom, burnout, or temptation. They’re simple, nourishing, and most importantly, they don’t feel like a sacrifice.

Why Week 1 Sets the Tone

Week 1 is everything. It’s when habits are formed, motivation is tested, and cravings tend to hit hardest. Having meals prepped and planned removes decision fatigue and helps you stay focused on the spiritual purpose of the fast rather than stressing over food.

My goal was to choose Daniel Fast recipes that felt familiar, used accessible ingredients, and could be prepped ahead or stretched across multiple meals.

Here’s what I made for Week 1.

Lentil Spaghetti

This was my comfort meal. Lentils create a hearty, protein-rich base that mimics the satisfaction of a traditional pasta sauce without compromising the fast. Served over whole-grain or approved plant-based pasta, it’s cozy, filling, and perfect for leftovers.

Ingredients

• 1 (15 oz) can lentils, drained and rinsed
• ½ pint cherry tomatoes, assorted colors
• 2 Roma tomatoes, diced
• 1 tsp minced garlic
• Diced yellow onion (about ½ medium)
• Diced red onion (about ½ medium)
• 1 tsp date sugar or more to taste
• Splash of vegetable broth
• Splash of reserved pasta water
• Kosher salt, to taste
• Black pepper, to taste
• Italian seasoning, to taste
• 1 bay leaf
• Cooked Daniel Fast–approved pasta, for serving, I used spinach linguine *so good*
• Avocado oil to Sauté

Instructions

1. Build the base
   In a medium pot or deep skillet over medium heat, add the oil and diced yellow onion and red onion. Sauté with a small splash of vegetable broth until softened and fragrant, about 3 to 4 minutes. Add the minced garlic and cook for another 30 seconds, just until aromatic.
2. Add tomatoes and lentils
   Stir in the cherry tomatoes, diced Roma tomatoes and cook until soft, about 5 minutes. Then add in drained lentils. Season with kosher salt, black pepper, Italian seasoning, and the date sugar. Add the bay leaf.
3. Simmer and develop flavor
   Add a splash of vegetable broth and a splash of reserved pasta water to help everything come together. Reduce heat to low and let the mixture simmer uncovered for about 15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
4. Blend for texture
   Remove the bay leaf. Using an immersion blender, blend part of the sauce directly in the pot. Don’t over-blend. You want a creamy, cohesive texture while still leaving some lentils and tomatoes intact for body and bite.
5. Finish and serve
   Taste and adjust seasoning as needed. Serve warm over your favorite Daniel Fast–approved pasta. Add a little extra pasta water if needed to loosen the sauce before serving.

Potato and Chickpea Hash*

Breakfast-for-dinner energy at its best. This dish is all about texture: crispy potatoes, tender chickpeas, onions, and warming spices. It’s one of those tasty Daniel Fast recipes that works any time of day and keeps you full for hours.

Ingredients

• 2 ¼ tsp extra virgin olive oil
• 1 medium russet potato, cut into small cubes
• 1 small purple potato, cut into small cubes
• 2 tbsp red onion, chopped
• ½ cup chickpeas, cooked and rinsed well
• ½ tsp paprika
• ⅓ tsp garlic powder
• ¼ tsp sea salt, plus more to taste
• ½ red bell pepper, diced
• 1 cup baby spinach, chopped

Directions

1. Cook the potatoes
   Heat the olive oil in a large pan over medium heat. Add the russet potato and purple potato cubes. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes begin to brown and soften.
2. Add aromatics and vegetables
   Add the chopped red onion and diced red bell pepper to the pan. Continue cooking for another 5 to 6 minutes, stirring occasionally, until the vegetables are softened and the potatoes are fork-tender.
3. Season and finish
   Stir in the chickpeas, paprika, garlic powder, and sea salt. Cook for an additional 3 to 5 minutes, until the chickpeas are warmed through. Add the chopped spinach and stir until just wilted. Taste and adjust seasoning as needed.
4. Serve
   Divide between plates and enjoy warm.

Collard Green Wraps*

These wraps became a go-to lunch option. Raw collard greens hold up beautifully and are sturdy enough to stuff with roasted vegetables, potatoes, or chickpeas. They’re fresh, nutrient-dense, and easy to prep in advance.

Ingredients

• ½ beet, peeled
• ½ zucchini
• ½ sweet potato, peeled
• 1½ tsp extra virgin olive oil
• Sea salt and black pepper, to taste
• 2 cups collard greens, washed and stems removed
• ½ cup hummus

Directions

1. Prepare the vegetables
   Spiralize the beet, zucchini, and sweet potato and transfer to a large mixing bowl. If you don’t have a spiralizer, use a box grater instead. Toss the vegetables with extra virgin olive oil, sea salt, and black pepper to taste.
2. Assemble the wraps
   Lay the collard green leaves flat across a clean counter or cutting board. Spread a generous spoonful of hummus across each leaf. Top with the spiralized vegetables.
3. Wrap and serve
   Fold the sides in and roll tightly to form wraps. Secure with a toothpick if needed. Serve immediately and enjoy.

Quick Veggie Curry*

This recipe saved me on busy nights. A simple curry made with vegetables, spices, and plant-based ingredients comes together quickly and pairs perfectly with brown jasmine rice. It’s bold, warming, and proof that Daniel Fast food doesn’t have to be boring.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 small white onion, diced
• 1-inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 tbsp curry powder
• 1 tbsp turmeric
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 2 lbs frozen vegetable mix (California blend: carrots, broccoli, cauliflower)
• 1 cup diced tomatoes (1 can / 15 oz)
• 2 tbsp tomato paste
• 1 cup lite coconut milk (1 can)
• 2 cups cooked brown rice, for serving

Directions

1. Prep the aromatics
   Dice the onion. In a large pot over medium heat, heat the olive oil. Add the ginger and garlic and cook for 1 to 2 minutes, until softened and fragrant. Stir in the curry powder, turmeric, salt, and black pepper and cook for 1 minute more.
2. Build the base
   Add the diced onion to the pot and cook until soft and translucent, stirring occasionally.
3. Create the sauce
   Stir in the diced tomatoes (with juices) and tomato paste. Cook until the tomato paste is fully incorporated and a thick sauce forms.
4. Add vegetables
   Add the frozen vegetable mix and stir to combine. Let the mixture simmer over medium heat until the vegetables are heated through.
5. Finish with coconut milk
   Reduce heat to low. Stir in the coconut milk until fully combined with the tomato sauce.
6. Simmer and serve
   Allow the curry to heat through over low heat for about 5 minutes. Taste and adjust seasoning as needed. Serve warm over cooked brown rice.

Mediterranean Chickpea Soup*

This soup anchored the week. Light but satisfying, it’s packed with chickpeas, vegetables, herbs, and broth. I made a big batch and enjoyed it for lunch throughout the week. It’s one of those meals that feels nourishing in every sense.

Ingredients

• 1 tbsp avocado oil
• 1 white onion, finely chopped
• 2 carrots, cut into ¼-inch coins
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 1 bulb fennel, thinly sliced
• 1 cup chickpeas (1 can / 15 oz, drained and rinsed)
• 1 cup diced tomatoes (1 can / 14 oz)
• 3 cups vegetable broth
• ½ tsp thyme
• 1 tsp oregano
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 2 cups kale leaves, chopped (optional garnish)

Directions

1. Build the base
   Heat the avocado oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened. Add the garlic, carrots, celery, and fennel and cook for another 5 minutes, until fragrant and slightly tender.
2. Simmer the soup
   Add the chickpeas and diced tomatoes to the pot. Pour in the vegetable broth and stir to combine. Bring to a gentle simmer and cook for 20 to 25 minutes, or until the vegetables are fully softened.
3. Season
   Stir in the thyme, oregano, salt, and black pepper. Taste and adjust seasoning as needed.
4. Finish
   Add the chopped kale and cook for another 3 to 5 minutes, just until wilted. Remove from heat and serve warm.

The Daniel Fast isn’t about restriction. It’s about alignment, discipline, and simplicity. Having tasty Daniel Fast recipes ready makes the experience feel grounded instead of overwhelming.

If you’re starting your fast or even just leaning into more plant-forward meals, this Week 1 lineup is a great place to begin. Each recipe is intentional, flavorful, and designed to support both your body and your spirit.

I’ll be sharing more weekly meals, prep tips, and reflections as the fast continues.

Don’t forget to check out Eat Plants Proper for more delicious meal plans, recipes and devotionals, I love her Daniel Fast guide and have adapted several of her of her recipes into week 1, all marked with an * above!

You can find it here.