---
canonical: https://cheffeye.com/en/recipes/
title: "Sample AI Recipes from CheffEye"
description: "Hand-picked examples of recipes generated by CheffEye's AI: Mediterranean Bowl, Pasta Carbonara, Vegan Buddha Bowl, Keto Chicken Stir-Fry, Gluten-Free Banana Pancakes and a Pantry Stir-Fry. Each with full ingredients, steps and nutrition."
language: en
---

# Sample AI recipes

These are real outputs from CheffEye, the AI recipe app for iPhone and Android. Each one is the kind of recipe the app produces when you snap a dish, list a pantry, or share a social link. Every recipe is structured with full ingredients, step-by-step instructions, prep and cook times, servings and nutrition, ready for hands-free Cooking Mode.

Looking for recipes by diet or use case? Jump to one of the curated collections:

- [CheffEye vegan recipes](https://cheffeye.com/en/recipes/vegan-ai/)
- [CheffEye keto recipes](https://cheffeye.com/en/recipes/keto-ai/)
- [CheffEye gluten-free recipes](https://cheffeye.com/en/recipes/gluten-free-ai/)
- [CheffEye halal recipes](https://cheffeye.com/en/recipes/halal-ai/)
- [CheffEye pantry recipes](https://cheffeye.com/en/recipes/pantry-ai/)

## Mediterranean Quinoa Bowl

**Vegetarian | Gluten-free | 30 minutes | 2 servings**

A weeknight bowl built around herbed quinoa, oven-crisp chickpeas, cucumber, tomato, olives and a tahini-lemon dressing. The exact output CheffEye returns when a vegetarian user photographs a Mediterranean restaurant plate.

### Ingredients

- 1 cup quinoa
- 2 cups water
- 1 can (400g) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika, 1/2 tsp ground cumin
- 1 cucumber, diced
- 2 medium tomatoes, diced
- 1/2 cup pitted Kalamata olives
- 1/4 cup chopped fresh parsley
- 3 tbsp tahini, juice of 1 lemon, 1 small garlic clove (grated)
- Salt and black pepper

### Steps

1. Rinse quinoa. Simmer with water and a pinch of salt, covered, for 15 minutes. Fluff with a fork.
2. Heat oven to 220C / 425F. Toss chickpeas with olive oil, paprika, cumin and salt. Roast 18-20 minutes until crisp.
3. Whisk tahini, lemon juice, garlic, 2-3 tbsp water, salt and pepper into a pourable dressing.
4. Divide quinoa between bowls. Top with chickpeas, cucumber, tomato, olives and parsley. Drizzle with dressing.

*Nutrition (per bowl):* 560 kcal, 20 g protein, 65 g carbs, 24 g fat, 12 g fiber.

## Classic Pasta Carbonara

**Italian | Intermediate | 20 minutes | 2 servings**

The Roman version: guanciale, egg yolks, Pecorino Romano and black pepper. No cream. CheffEye writes the recipe at intermediate skill level so the off-heat finish is explicit.

### Ingredients

- 200 g spaghetti or rigatoni
- 120 g guanciale (or pancetta), diced
- 3 large egg yolks, 1 whole large egg
- 60 g Pecorino Romano, finely grated (plus more to serve)
- 1 tsp freshly ground black pepper
- Salt for the pasta water

### Steps

1. Boil pasta in well-salted water until al dente. Reserve 1 cup of pasta water before draining.
2. Start guanciale in a cold dry pan over medium heat. Cook 6-8 minutes until fat renders and pieces are golden. Remove from heat.
3. Whisk egg yolks, whole egg, Pecorino and black pepper into a thick paste.
4. Off the heat, add drained pasta to the guanciale pan. Pour in the egg mixture and toss vigorously, adding splashes of pasta water until silky.
5. Plate immediately. Finish with extra Pecorino and cracked pepper.

*Nutrition (per plate):* 680 kcal, 32 g protein, 70 g carbs, 30 g fat.

## Vegan Buddha Bowl with Peanut Sauce

**Vegan | 45 minutes | 2 servings**

Crispy tofu, brown rice, roasted sweet potato, edamame, kale and a creamy peanut-lime sauce.

### Ingredients

- 1 cup brown rice
- 1 medium sweet potato, peeled and cubed
- 200 g firm tofu, pressed and cubed
- 1 cup shelled edamame, 2 cups chopped kale
- 2 tbsp soy sauce, 2 tbsp olive oil, 1 tsp cumin
- 3 tbsp peanut butter, 1 tbsp lime juice, 1 tbsp maple syrup, 1 small garlic clove
- Warm water, sesame seeds

### Steps

1. Cook brown rice according to package, about 30 minutes.
2. Heat oven to 220C / 425F. Toss sweet potato with 1 tbsp olive oil, cumin and salt. Roast 25 minutes, turning halfway.
3. Toss tofu with 1 tbsp soy sauce. Pan-fry in 1 tbsp olive oil over medium-high heat, 3 minutes per side.
4. Whisk peanut butter, remaining soy, lime juice, maple syrup, garlic and water into a pourable sauce.
5. Build the bowl: rice, sweet potato, tofu, edamame, kale. Drizzle with sauce, top with sesame seeds.

*Nutrition (per bowl):* 610 kcal, 26 g protein, 78 g carbs, 22 g fat, 12 g fiber.

## Keto Chicken and Broccoli Stir-Fry

**Low-carb | Gluten-free | 20 minutes | 2 servings**

Chicken thighs, broccoli, ginger, garlic and a sugar-free tamari glaze. A high-protein, low-carb weeknight option CheffEye returns for keto profiles.

### Ingredients

- 350 g boneless skinless chicken thighs, sliced
- 300 g broccoli florets
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tbsp avocado oil, 1 tbsp sesame oil
- 1 tbsp grated ginger, 2 garlic cloves (minced)
- 1 tsp erythritol or keto sweetener
- Sesame seeds, 2 spring onions, red pepper flakes

### Steps

1. Heat avocado oil over high heat. Stir-fry chicken 4 minutes until golden. Remove.
2. Add broccoli with 2 tbsp water. Stir-fry 3 minutes until crisp-tender.
3. Push broccoli aside. Add sesame oil, ginger, garlic; stir 30 seconds. Add tamari and sweetener.
4. Return chicken and toss 1 minute. Off the heat, scatter sesame seeds, spring onion, red pepper flakes.

*Nutrition (per plate):* 420 kcal, 42 g protein, 9 g carbs, 24 g fat.

## Gluten-Free Banana Oat Pancakes

**Gluten-free | Vegetarian | 15 minutes | 2 servings (about 8 pancakes)**

No flour, no refined sugar. Rolled gluten-free oats, ripe banana, eggs and Greek yoghurt blended into a smooth batter.

### Ingredients

- 1.5 cups rolled gluten-free oats
- 2 ripe bananas, 2 large eggs
- 1/2 cup plain Greek yoghurt
- 1 tsp baking powder, 1/2 tsp cinnamon, 1 tsp vanilla
- 1/2 cup milk of choice
- Butter or oil for the pan
- Maple syrup and berries to serve

### Steps

1. Blend oats, bananas, eggs, yoghurt, baking powder, cinnamon, vanilla and milk until smooth. Rest 5 minutes.
2. Heat a non-stick pan over medium with butter. Pour 1/4 cup batter per pancake. Cook 2 minutes until bubbles appear, flip, cook 1-2 minutes more.
3. Stack and serve with maple syrup and fresh berries.

*Nutrition (per 4 pancakes):* 480 kcal, 22 g protein, 68 g carbs, 12 g fat, 9 g fiber.

## 10-Minute Pantry Egg and Rice Stir-Fry

**Vegetarian | 10 minutes | 2 servings**

This is what CheffEye Pantry Mode returns when you list five things: cooked rice, eggs, frozen peas, onion and soy sauce. A reminder that pantry mode is the answer to "what should I cook tonight?".

### Ingredients

- 2 cups cooked, cooled rice (ideally day-old)
- 3 large eggs
- 1 cup frozen peas
- 1 medium onion, finely chopped
- 2 tbsp soy sauce, 1 tbsp neutral oil, 1 tsp sesame oil
- Salt, black pepper, optional spring onion

### Steps

1. Heat oil in a wok over high heat. Stir-fry onion 2 minutes until soft.
2. Push onion aside, crack eggs into empty side, scramble 1 minute until just set.
3. Add rice and peas. Stir-fry 3-4 minutes until hot.
4. Drizzle soy and sesame oil, toss, season. Finish with spring onion.

*Nutrition (per plate):* 440 kcal, 16 g protein, 62 g carbs, 12 g fat.

---

Each recipe on this page is an example, not a fixed menu. In the app, every recipe is generated for you: your diet, your allergens, your pantry, your skill level. The output looks similar in shape, but the choices change.

[Generate your own with CheffEye](https://apps.apple.com/app/cheffeye/id6502579584)