On this week’s Healthy Vegetarian Meal Plan, we have: Buddha Bowls with Roasted Sweet Potato, Spiced Chickpeas and Chard, Avocado Egg Salad, Mango, Wheat Berry, and Arugula Salad with Cilantro Lime Dressing, Charred Broccoli, White Bean, and Lemony Freekeh Salad.
Enjoy!!
xo
Sunday
Buddha Bowls with Roasted Sweet Potato, Spiced Chickpeas and Chard from Making Thyme for Health
Prep Ahead Tip: Poblano sauce can be prepared up to 3 day sin advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
30-Minute Gnocchi Pizza Bake with White Beans from She Likes Food
Prep Ahead Tip: Recipe only takes about 30 minutes to prepare.
Vegan/Gluten-free Substitutions: Use vegan cheese, or omit the cheese to make vegan and use gluten free gnocchi to make gluten free.
Tuesday
Avocado Egg Salad from The Roasted Root
Prep Ahead Tip: Recipe can be prepared up to 3 days ahead of time. For best results, consume the egg salad within 3 days of preparing it.
Vegan/Gluten-free Substitutions: Recipe cannot easily be made vegan, but you can turn this into a tofu scramble if desired.
Wednesday
Mango, Wheat Berry, and Arugula Salad with Cilantro Lime Dressing from Hummusapien
Prep Ahead Tip: Dressing and grains can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Sub brown rice or quinoa for GF.
Thursday
Charred Broccoli, White Bean, and Lemony Freekeh Salad from Eats Well With Others
Prep Ahead Tip: The dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Sub brown rice or quinoa for GF.
Click HERE to print the shopping list!
