On this week’s healthy vegetarian meal plan: Vegan Spaghetti Squash Lasagna Bowls, The Best Shakshuka, Butternut Squash and Lentil Bolognese, Guacamole and Black Bean Loaded Sweet Potatoes, and Pizza Polenta Bowls.
Enjoy! xo
Sunday
Vegan Spaghetti Squash Lasagna Bowls from Making Thyme for Health
Prep Ahead Tip: Ricotta can be prepped up to 3 days in advance. Kale can also be washed and chopped then stored in a sealed container for up to 3 days.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
The Best Shakshuka from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Use white beans instead of eggs.
Tuesday
Butternut Squash and Lentil Bolognese from Eats Well With Others
Prep Ahead Tip: The lentils can be cooked ahead of time and stored in the fridge until ready to use.
Vegan/Gluten-free Substitutions: Omit the mascarpone to make this vegan. Use gluten free pasta to make it gluten free.
Wednesday
Guacamole and Black Bean Loaded Sweet Potatoes from The Roasted Root
Prep Ahead Tip: Sweet potatoes can be roasted up to 4 days ahead of time and reheated in the microwave or oven when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Pizza Polenta Bowls from She Likes Food
Prep Ahead Tip: Recipe comes together in just 30 minutes.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!
