A healthy vegetarian meal plan to make weeknight meal prep a breeze! Print out the grocery list to get a head start on shopping for the week.
Spring is finally in the house, my friends! Our skis are blue, our weather is warm, our snow is slushy… And I am ready for soaking up allll the Vitamin D’s!
On this week’s meal plan, we have a Chickpea Frittata, Spring Veggie Bowls with Cilantro Lime Crema, Guacamole and Black Bean Loaded Sweet Potatoes, Asian Pasta Salad, and Butternut Squash Chili with Black Beans. As always, let me know if you have any questions.
Enjoy!
xo
Sunday
Chickpea Frittata from Making Thyme for Health
Prep Ahead Tip: Veggies can be chopped in advance to help save time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Spring Veggie Bowls with Cilantro Lime Crema from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time. Dressing is best made the day of.
Vegan/Gluten-free Substitutions: Recipe is vegan, use quinoa or rice for GF.
Tuesday
Guacamole and Black Bean Loaded Sweet Potatoes from The Roasted Root
Prep Ahead Tip: Potatoes can be roasted up to 4 days ahead of time. Dukkah can be made 1 week in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
Asian Pasta Salad from Eats Well With Others
Prep Ahead Tip: The pasta salad can be made in its entirety ahead of time, but reserve the sesame sticks and cashews and add them just before serving.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use tamari and gluten free pasta to make it gluten free.
Thursday
Butternut Squash Chili with Black Beans from She Likes Food
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!
