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Most used ingredients:
  • rice
  • chicken
  • eggs
  • cheese
  • onion
  • pepper
  • garlic
  • tomato
  • salt
  • pasta

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Ingredients: Eggplant, beans, lentil, onion, garlic, canned tomatoes, balsamic vinegar, quinoa

Veggie-Packed Eggplant Bowl


-1 large eggplant, cubed
-1 can of beans, drained and rinsed
-1/2 cup lentils
-1 onion, diced
-2 cloves of garlic, minced
-1 can of diced tomatoes
-2 tablespoons balsamic vinegar
-1 cup cooked quinoa


1. Preheat oven to 375°F.

2. Place the cubed eggplant on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast in the oven for 25 minutes, stirring once halfway through.

3. Meanwhile, heat a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

4. Add the beans, lentils, canned tomatoes, and balsamic vinegar. Simmer for 10 minutes, stirring occasionally.

5. When the eggplant is finished roasting, add it to the skillet. Simmer for an additional 5 minutes.

6. Divide the quinoa among four bowls. Top with the veggie mixture and serve. Enjoy!

Ingredients: onion, pepper, salt, rice, chicken,

One-Pot Chicken and Rice


-1 onion, diced
-1 bell pepper, diced
-1 teaspoon of salt
-2 cups of uncooked white rice
-2 cups of chicken broth
-2 cups of diced cooked chicken


1. Heat a large pot over medium heat and add the diced onion and bell pepper. Cook for 5 minutes, stirring occasionally.

2. Add the salt, rice, chicken broth, and cooked chicken to the pot. Stir to combine.

3. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes, or until the rice is cooked through.

4. Serve hot and enjoy!

Ingredients: Mango, leche, lentejas, huevo, arroz,

Mango Rice Bowl with Lentils


-1 cup cooked lentejas
-1 cup cooked arroz
-1 mango, peeled and diced
-1/2 cup leche
-1 huevo, lightly beaten


1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine the lentejas, arroz, mango, and leche. Mix until combined.

3. Pour the mixture into an oven-safe baking dish.

4. Pour the beaten huevo over the top of the mixture.

5. Bake for 25 minutes, or until the egg is cooked through.

6. Serve warm with additional leche, if desired. Enjoy!