Full of variety and nutrients, our weekly healthy vegetarian meal plans are designed to make your weekly eats easy, approachable, and healthful. Print out our grocery list to make shopping for the whole week easy in one trip!
Heyo! We have another killer meal plan for you this week! As we transition from Winter to Spring, we’re offering up food that is still nice and comforting for chili weather, but are starting to incorporate some Spring produce.
On this week’s menu: Sweet Potato and Black Bean Bowls with Cilantro Lime Pesto, Vegan Italian Meatloaf Cups, Loaded Vegetarian Tortilla Soup, Chickpea Broccoli Buddha Bowls.
Sunday
Sweet Potato and Black Bean Bowls with Cilantro Lime Pesto from She Likes Food
Prep Ahead Tip: Sweet potatoes can be roasted up to 2 days in advance. Pesto can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Vegan Italian Meatloaf Cups from Making Thyme for Health
Prep Ahead Tip: Entire recipe can be prepped in advance. Cover and refrigerate until ready to cook then add marinara after.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Loaded Vegetarian Tortilla Soup from Eats Well With Others
Prep Ahead Tip: This recipe comes together super quickly, so no need to prep anything ahead!
Vegan/Gluten-free Substitutions: Omit the queso fresco to make this vegan. It is already gluten free.
Wednesday
Avocado Egg Salad from The Roasted Root
Prep Ahead Tip: Eggs can be hard boiled up to 3 days in advance.
Vegan/Gluten-free Substitutions: Make this recipe vegan by replacing eggs with scrambled tofu.
Thursday
Chickpea Broccoli Buddha Bowl from Hummusapien
Prep Ahead Tip: Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Already vegan and can be gluten-free with tamari.
Click HERE to print the shopping list!
You did a very good meal plan Julia!! And you know whatt? I gotta make Avocado Egg Salad for tomorrow and Chickpea Broccoli Buddha Bowl for Thurdayyy <3 <3
So happy you like it, Natalie!! Enjoy!! xo