This week’s Healthy Vegetarian Meal Plan includes Miso Glazed Sweet Potato Bowls, Pumpkin, Black-Eyed Pea and Coconut Curry, Creamy Vegan Tomato Basil Pasta, Sesame Ginger Tofu Bowls, and Quinoa Vegetable Fried “Rice.”
Be sure to print our grocery list at the end of this post to make grocery shopping a breeze!
Have a great weekend, and happy meal prepping!
xo
Sunday
Miso Glazed Sweet Potato Bowls from Making Thyme for Health
Prep Ahead Tip: The farro can be cooked up to 2 days in advance and the kale can also be washed and chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Sub quinoa for the farro to make GF.
Monday
Pumpkin, Black-Eyed Pea and Coconut Curry from Eats Well With Others
Prep Ahead Tip: Roast the squash ahead of time and store in the fridge until ready to use.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Tuesday
Creamy Vegan Tomato Basil Pasta from Hummusapien
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Wednesday
Sesame Ginger Tofu Bowls from She Likes Food
Prep Ahead Tip: Vegetables can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and GF.
Thursday
Quinoa Vegetable Fried “Rice” from The Roasted Root
Prep Ahead Tip: Quinoa can be cooked up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe can be made vegan by subbing tofu for the eggs and replacing butter with avocado oil.
Click HERE to print the shopping list!
