On this week’s healthy vegetarian meal plan, we have Balsamic Dijon Tempeh Buddha Bowls, Black Bean Enchilada Casserole, Pasta with Black Lentil, Carrot, and Chard Ragout, Israeli Power Salad with Za’atar Roasted Sweet Potatoes, and Spaghetti Squash with Roasted Pecan Pesto.
Enjoy, and have a great weekend! XO
Sunday
Balsamic Dijon Tempeh Buddha Bowls from Making Thyme for Health
Prep Ahead Tip: Tempeh can marinated up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
Black Bean Enchilada Casserole from She Likes Food
Prep Ahead Tip: Butternut squash can be roasted up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten free. Use vegan cheese or omit cheese to make vegan.
Tuesday
Pasta with Black Lentil, Carrot, and Chard Ragout from Eats Well With Others
Prep Ahead Tip: Cook the lentils ahead of time and store them in the fridge until ready to use.
Vegan/Gluten-free Substitutions: Omit the goat cheese to make this vegan. Use gluten free pasta to make it gluten free.
Wednesday
Israeli Power Salad with Za’atar Roasted Sweet Potatoes from Hummusapien
Prep Ahead Tip: Dressing can be made in advance and sweet potatoes can be roasted in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Thursday
Spaghetti Squash with Roasted Pecan Pesto from The Roasted Root
Prep Ahead Tip: Spaghetti squash can be roasted up to 4 days in advance, and pesto sauce can be prepared up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and vegan.
Click HERE to print the shopping list!
