A healthy weekly Vegetarian Meal Plan with seasonal recipes and a grocery list to make meal prep for the week easy and delicious.
Another weekend, another meal plan! If it’s toasty where you’re at but you’re craving some sweets, I have plenty of no-bake dessert recipes for you to choose from. Take for instance, my No-Bake Vegan Banana Cream Pie, No-Bake Keto Chocolate Chip Cookie Bars, No-Bake Paleo Lemon Bars, No-Bake Vegan Key Lime Tarts….and don’t even get me started on our ice cream options!
But enough of the temptations…
Let’s get down to business.
On this week’s healthy vegetarian meal plan: One-Pot Tomato Basil Quinoa, Pasta Salad with Lemon Poppy Seed Dressing, Chickpea and Lentil Taco Salad Bowls, Roasted Eggplant and Hummus Tartines, Sweet Potato Black Bean Enchiladas.
Enjoy!
xo
Sunday
One-Pot Tomato Basil Quinoa from Making Thyme for Health
Prep Ahead Tip: Recipe comes together in 30 minutes but cashew ricotta can be prepped up to 3 days in advance, if desired.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Pasta Salad with Lemon Poppy Seed Dressing from The Roasted Root
Prep Ahead Tip: The lemon poppy seed dressing can be made up to 7 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and vegan.
Tuesday
Chickpea and Lentil Taco Salad Bowls from She Likes Food
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is gluten free. Use non-dairy yogurt to make vegan.
Wednesday
Roasted Eggplant and Hummus Tartines from Eats Well With Others
Prep Ahead Tip: The eggplant can be roasted ahead of time. Store in the fridge until ready to use.
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use gluten-free bread to make GF.
Thursday
Sweet Potato Black Bean Enchiladas from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!
