A healthy plant-based meal plan featuring Spring produce. Enjoy this week’s worth of healthy meals!
Happy weekend to you, and Happy Spring!
I hope you all are doing well. If you’re looking for a baking project to keep your mind occupied, be sure to try out the Low-Carb Carrot Cake recipe I posted this week! It’s ultra moist, grain-free and lower in sugar than your standard carrot cake (yet you’d never know it!)
Let’s talk meal prep!
On this week’s Meal Plan: Cauliflower Parmesan, Vegan Chickpea Walnut Tacos, Macro Bowls with Miso-Glazed Squash, Kimchi, and Tahini, Spring Vegetable Buddha Bowls with Green Goddess Dressing, and Best Ever Quinoa Chili!
Enjoy!
xo
Sunday
Cauliflower Parmesan from She Likes Food
Prep Ahead Tip: Recipe is best when prepared fresh.
Vegan/Gluten-free Substitutions: Use vegan cheese to make vegan and gluten free bread crumbs and flour to make gluten free
Monday
Vegan Chickpea Walnut Tacos from Hummusapien
Prep Ahead Tip: Recipe is ready in about 30 minutes so no advance prep is required
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free.
Tuesday
Macro Bowls with Miso-Glazed Squash, Kimchi, and Tahini from Eats Will With Others
Prep Ahead Tip: All of the components of this meal (the brown rice, the squash, and the dressing) can be prepped ahead. Just heat them up and toss them all together before serving.
Vegan/Gluten-free Substitutions: This recipe is already vegan and gluten free.
Wednesday
Spring Vegetable Buddha Bowls with Green Goddess Dressing from The Roasted Root
Prep Ahead Tip: Rice can be steamed up to 4 days ahead of time and veggies can be roasted up to 4 days in advance. Dressing is best when consumed fresh!
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free.
Thursday
Best Ever Quinoa Chili from Making Thyme For Health
Prep Ahead Tip: Soak quinoa in advance. Vegetables can be chopped up tp 2 days in advance to save time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free.
