15 Lazy Sunday Dinner Ideas – Easy and Totally Delicious

Lazy Sundays are about one thing: relaxation. When Sunday rolls around, we want comfort, but we don’t want to spend all day in the kitchen. The answer? Simple, satisfying, and delicious meals that take little time to prep but taste like they came from a five-star restaurant. Below, you’ll find 15 dinner ideas that require minimal effort but will leave you feeling satisfied and well-fed. I’ve included all the details, including ingredients, the making process, and tips on how to save or serve them for later.

Ready to skip the takeout and dive into something homemade? Let’s do it!

1. Chickpea & Spinach Stuffed Sweet Potatoes

A little sweet, a little savory, and a whole lot of goodness! This dish is packed with protein, fiber, and vitamins.

Ingredients:

• 2 large sweet potatoes
• 1 can chickpeas (drained and rinsed)
• 2 cups fresh spinach
• 2 tbsp olive oil
• 1 clove garlic (minced)
• 1 tsp cumin
• 1 tsp paprika
• 1 tbsp tahini or Greek yogurt for drizzling
• Salt & pepper to taste

How to Make It:

1. Preheat your oven to 400°F (200°C). Poke a few holes in your sweet potatoes with a fork and roast them for 45 minutes, or until soft.
2. While they’re roasting, heat olive oil in a pan. Add garlic and cook until fragrant.
3. Add the chickpeas, cumin, paprika, salt, and pepper. Sauté for 5-7 minutes until the chickpeas are golden and slightly crispy.
4. Stir in the spinach until it wilts (about 2 minutes).
5. Once the sweet potatoes are done, slice them open and stuff with the chickpea-spinach mixture.
6. Drizzle with tahini or a dollop of yogurt, and serve!

Save & Serve Tips:
Store leftovers in an airtight container for up to 2 days. Reheat in the microwave or oven. You can also make extra chickpea-spinach filling and serve it over a salad or with rice for another meal.

2. Veggie-Loaded Quesadilla

Simple, cheesy, and loaded with veggies. A crispy quesadilla that feels indulgent but is packed with nutrients.

Ingredients:

• 2 flour tortillas
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1 cup bell peppers (diced)
• 1 cup mushrooms (sliced)
• 1 small onion (diced)
• 1 tbsp olive oil
• Salsa for dipping

How to Make It:

1. Heat olive oil in a skillet over medium heat. Sauté the onions, bell peppers, and mushrooms for 5-7 minutes until soft.
2. In a separate pan, warm a tortilla over medium heat. Once warm, sprinkle half the cheese on the tortilla, then layer the sautéed veggies on top.
3. Top with the remaining cheese and place the second tortilla on top.
4. Flip carefully after 2-3 minutes and cook until both sides are golden brown and the cheese is melted inside.
5. Slice and serve with salsa on the side.

Save & Serve Tips:
If you have leftovers, store them in a foil wrap and keep them in the fridge for up to 2 days. Reheat in the skillet or oven for the crispy effect.

3. Pasta with Roasted Garlic & Lemon Butter Sauce

There’s something about the richness of butter combined with the brightness of lemon. This pasta is a simple yet luxurious dinner.

Ingredients:

• 1 lb pasta (spaghetti, linguine, or your choice)
• 6 cloves garlic (minced)
• 4 tbsp butter
• 1 lemon (zested and juiced)
• Salt & pepper to taste
• Fresh parsley for garnish
• ¼ cup grated Parmesan cheese (optional)

How to Make It:

1. Cook the pasta according to package instructions.
2. While the pasta cooks, melt butter in a pan over medium heat. Add the minced garlic and cook until fragrant (about 2 minutes).
3. Add lemon juice and zest to the pan, stirring to combine.
4. Once the pasta is cooked, reserve a cup of pasta water and drain the rest.
5. Add the pasta directly into the garlic butter sauce, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
6. Season with salt and pepper, and garnish with fresh parsley and grated Parmesan cheese.

Save & Serve Tips:
Leftover pasta can be stored in an airtight container in the fridge for up to 3 days. To reheat, toss in a bit of olive oil or butter to keep the sauce smooth.

4. Avocado & Egg Breakfast Burrito (for Dinner)

Breakfast for dinner is always a win. This burrito is full of creamy avocado, scrambled eggs, and just enough spice to keep things exciting.

Ingredients:

• 2 large eggs
• 1 avocado (sliced)
• 2 tortillas (flour or corn)
• Salsa (optional)
• Salt & pepper
• Olive oil or butter for cooking

How to Make It:

1. Heat a bit of butter or oil in a pan and scramble the eggs, seasoning with salt and pepper.
2. Warm the tortillas in a skillet for 30 seconds on each side.
3. Once the eggs are cooked, assemble the burritos: place scrambled eggs, slices of avocado, and a drizzle of salsa in the center of each tortilla.
4. Roll up the burrito, folding in the sides, and toast it lightly in the skillet until crispy on both sides.

Save & Serve Tips:
These burritos can be wrapped in foil and refrigerated for up to 2 days. Reheat in a skillet or microwave. You can also freeze them for up to a month—just make sure to wrap them tightly!

5. Shakshuka in a Skillet

Shakshuka is the Middle Eastern dish everyone needs to try at least once. Spicy tomato sauce with poached eggs—what’s not to love?

Ingredients:

• 1 can diced tomatoes
• 1 red bell pepper (diced)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 tsp cumin
• 1 tsp paprika
• 4 eggs
• Olive oil
• Fresh cilantro for garnish
• Salt & pepper

How to Make It:

1. In a skillet, heat olive oil and sauté the onion, bell pepper, and garlic until soft.
2. Add the diced tomatoes, cumin, paprika, salt, and pepper. Let it simmer for 10-15 minutes until it thickens and the flavors meld.
3. Create little wells in the sauce and crack the eggs into them.
4. Cover the skillet and cook until the eggs are poached to your liking.
5. Garnish with fresh cilantro and serve with warm pita bread or crusty toast.

Save & Serve Tips:
Shakshuka is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for 1-2 days. To reheat, just gently warm on the stove.

6. Caprese Salad with Roasted Chicken

A light and fresh salad with juicy roasted chicken is the perfect simple dinner. The sweetness of the tomatoes balances out the rich chicken.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 1 pint cherry tomatoes (halved)
• 1 cup fresh mozzarella balls (bocconcini or ciliegine)
• Fresh basil leaves
• Olive oil
• Balsamic vinegar
• Salt & pepper

How to Make It:

1. Preheat your oven to 375°F (190°C). Season chicken breasts with salt, pepper, and a little olive oil. Roast for 25 minutes or until cooked through.
2. While the chicken is cooking, prepare the salad: combine halved cherry tomatoes, mozzarella, and fresh basil leaves in a bowl.
3. Slice the cooked chicken and add it to the salad.
4. Drizzle with balsamic vinegar and olive oil before serving.

Save & Serve Tips:
This salad is best eaten fresh, but leftover chicken can be stored in the fridge for up to 3 days and used in sandwiches or wraps.

7. Sautéed Shrimp & Garlic Lemon Rice

Shrimp is the star of this quick dinner. Paired with lemony garlic rice, it’s a flavorful yet easy meal that doesn’t require much effort but feels special.

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 1 cup rice (jasmine or basmati works well)
• 3 cups water or broth
• 4 cloves garlic (minced)
• 1 lemon (zested and juiced)
• 2 tbsp butter or olive oil
• Salt & pepper to taste
• Fresh parsley (chopped) for garnish

How to Make It:

1. Cook the rice according to the package instructions using water or broth for added flavor.
2. While the rice is cooking, heat butter or olive oil in a large pan over medium heat.
3. Add the shrimp to the pan, season with salt and pepper, and sauté for 3-4 minutes on each side until pink and cooked through.
4. Add the minced garlic to the pan and cook for another 1-2 minutes until fragrant.
5. Stir in the lemon zest and juice, making sure to coat the shrimp well.
6. Serve the shrimp over a bed of lemon garlic rice, and garnish with fresh parsley.

Save & Serve Tips:
This dish is best enjoyed fresh, but you can store leftover shrimp and rice in an airtight container for up to 2 days in the fridge. Reheat in the microwave, but be careful not to overcook the shrimp.

8. Pita Bread Pizza

Not in the mood for making dough? Use pita bread for a super-fast and customizable pizza base. It’s the perfect lazy dinner!

Ingredients:

• 2 pita breads (whole wheat or white)
• 1/2 cup tomato sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup pepperoni or sliced vegetables (bell peppers, mushrooms, onions)
• Olive oil for brushing
• Fresh basil for garnish

How to Make It:

1. Preheat your oven to 400°F (200°C).
2. Place the pita breads on a baking sheet. Lightly brush them with olive oil.
3. Spread a thin layer of tomato sauce on each pita.
4. Sprinkle mozzarella cheese generously over the sauce, then add your favorite toppings—whether it’s pepperoni, veggies, or even a little feta cheese.
5. Bake for 8-10 minutes, or until the cheese is melted and bubbly and the edges of the pita are crispy.
6. Top with fresh basil before serving.

Save & Serve Tips:
Leftover pita pizzas can be stored in the fridge for up to 2 days. To reheat, simply pop them back in the oven for 5-7 minutes for a crispy texture.

9. One-Pan Baked Lemon Salmon & Veggies

This meal is perfect when you want to eat healthy without doing too much work. Salmon and veggies baked in one pan? Yes, please!

Ingredients:

• 2 salmon fillets
• 1 lemon (sliced)
• 1 cup asparagus (trimmed)
• 1 cup baby potatoes (halved)
• 2 tbsp olive oil
• Salt, pepper, and herbs (like thyme or rosemary)

How to Make It:

1. Preheat your oven to 400°F (200°C).
2. Arrange the salmon fillets on a baking sheet, and season with salt, pepper, and a drizzle of olive oil.
3. Surround the salmon with the potatoes and asparagus, drizzle everything with olive oil, and season with salt, pepper, and your choice of herbs.
4. Place lemon slices on top of the salmon and vegetables.
5. Roast in the oven for 15-20 minutes until the salmon is cooked through and the veggies are tender.

Save & Serve Tips:
This dish is great for meal prep! You can store the leftovers in an airtight container for up to 3 days. Just reheat in the microwave or oven.

10. Tortellini in a Creamy Pesto Sauce

Cheese-filled pasta tossed in a creamy pesto sauce—it’s indulgent, satisfying, and so easy to make. Plus, it’s ready in under 30 minutes!

Ingredients:

• 1 lb cheese tortellini (fresh or frozen)
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup heavy cream
• 2 tbsp grated Parmesan cheese
• Salt & pepper to taste

How to Make It:

1. Cook the tortellini according to package instructions. Drain, reserving a little pasta water.
2. In a pan, combine pesto and heavy cream, heating over medium heat until warm and well combined.
3. Add the cooked tortellini to the pan and toss to coat in the creamy pesto sauce.
4. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
5. Stir in grated Parmesan and season with salt and pepper.

Save & Serve Tips:
This pasta is best served fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat in a pan over low heat, adding a splash of cream or milk to keep the sauce creamy.

11. Sweet Potato & Black Bean Tacos

A hearty, vegetarian taco that’s full of flavor and texture. The sweet potatoes give a perfect balance to the spicy black beans.

Ingredients:

• 2 medium sweet potatoes (peeled and diced)
• 1 can black beans (drained and rinsed)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 8 small corn tortillas
• Fresh cilantro, avocado, and salsa for topping

How to Make It:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat the black beans in a pan over medium heat. Season with salt, pepper, and a pinch of cumin.
4. Warm the tortillas in a skillet or microwave.
5. Assemble the tacos by layering roasted sweet potatoes, black beans, avocado slices, fresh cilantro, and salsa on each tortilla.

Save & Serve Tips:
Store the leftover sweet potatoes and black beans separately in the fridge for up to 3 days. Reheat the beans and sweet potatoes and assemble fresh tacos when ready to eat.

12. Greek Salad with Chicken Gyros

A quick Greek salad with juicy chicken gyros on top—this dish is fresh, satisfying, and packed with flavor.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 cucumber (diced)
• 1 tomato (diced)
• 1/2 red onion (sliced)
• 1/4 cup Kalamata olives
• 1/2 cup feta cheese (crumbled)
• Tzatziki sauce for serving

How to Make It:

1. Season the chicken breasts with oregano, garlic powder, salt, and pepper. Cook them in a skillet with olive oil for about 5-7 minutes per side, until golden and cooked through. Slice the chicken into strips.
2. In a large bowl, combine cucumber, tomato, red onion, olives, and feta.
3. Toss the salad with a little olive oil and lemon juice, then top with the grilled chicken slices.
4. Serve with a side of tzatziki sauce for dipping or drizzling.

Save & Serve Tips:
This salad is best served fresh. Store the leftover chicken and veggies separately for up to 2 days. Assemble the salad when you’re ready to serve.

13. Spicy Peanut Noodles

Peanut butter and sriracha come together to make the perfect spicy sauce for noodles. This dish is creamy, spicy, and seriously satisfying.

Ingredients:

• 8 oz noodles (any kind—rice noodles or spaghetti works)
• 3 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sriracha (more if you like it spicier)
• 1 tsp honey
• 1 clove garlic (minced)
• Crushed peanuts for garnish

How to Make It:

1. Cook the noodles according to the package instructions, then drain and set aside.
2. In a bowl, whisk together peanut butter, soy sauce, rice vinegar, sriracha, honey, and minced garlic to make the sauce.
3. Toss the cooked noodles in the sauce until well-coated.
4. Top with crushed peanuts and a drizzle of extra sriracha if you like more heat.

Save & Serve Tips:
Store leftovers in the fridge for up to 2 days. Reheat in the microwave, adding a splash of water or soy sauce if it’s too thick.

14. Veggie Stir-Fry with Rice

Quick, healthy, and colorful! Stir-fry is a great way to use up any veggies in the fridge.

Ingredients:

• 2 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas, etc.)
• 1 cup cooked rice (white or brown)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger (fresh, minced)
• 1 clove garlic (minced)
• Green onions for garnish

How to Make It:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and ginger and sauté for 1 minute.
3. Toss in the mixed veggies and cook for 5-7 minutes, until they’re tender but still crisp.
4. Stir in the cooked rice and soy sauce, cooking for another 2 minutes to combine.
5. Garnish with chopped green onions and serve.

Save & Serve Tips:
This stir-fry is perfect for meal prep. Store leftovers in an airtight container for up to 3 days and reheat in the microwave.

15. Lentil Soup with Spinach and Tomatoes

A hearty, nutritious soup that’s easy to make and full of flavor.

Ingredients:

• 1 cup lentils (green or brown)
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 onion (diced)
• 2 cloves garlic (minced)
• 2 cups spinach (fresh or frozen)
• 1 tsp cumin
• Salt & pepper to taste

How to Make It:

1. In a large pot, sauté the onion and garlic until soft.
2. Add the diced tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
3. Stir in the spinach and cook for another 5 minutes.
4. Season with salt, pepper, and cumin, then serve.

Save & Serve Tips:
Lentil soup stores beautifully! Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Conclusion

There you have it—15 lazy Sunday dinner ideas that won’t take up your entire day but will leave you feeling satisfied and nourished. Whether you’re in the mood for pasta, tacos, or a comforting soup, these recipes have something for everyone.

These meals are not just for lazy Sundays—they’re perfect for any day when you want to eat well but don’t feel like spending hours in the kitchen. So, next time you’re debating between takeout and cooking, just remember that making a delicious dinner at home can be just as easy (and way more satisfying)!

FAQ

How can I make these meals vegetarian or vegan?

Most of these meals can easily be made vegetarian or vegan by substituting plant-based proteins like tofu, tempeh, or beans for meat, and swapping dairy with plant-based alternatives.

Can I freeze any of these meals?

Yes! Many of these dishes, like soups, pasta, and stir-fries, freeze really well. Just store them in airtight containers and reheat when you’re ready.

What can I serve with these dishes?

Depending on the meal, you could pair them with a simple side salad, garlic bread, rice, or even some roasted veggies. The options are endless!