On your To Make List this week: Ratatouille Pasta, 30 Minute Sweet Potato and Zucchini Tostadas, Pesto Quinoa Salad with Asparagus, Avocado, and Kale, Creamy Spring Vegetable Curry, and Smothered Salsa Verde Burritos.
Have a great weekend, and enjoy your meal prep!
Sunday
Ratatouille Pasta from Making Thyme for Health
Prep Ahead Tip: Recipe comes together in less than 30 minutes.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free pasta to make GF.
Monday
30 Minute Sweet Potato and Zucchini Tostadas from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. Use non-dairy cheese to make vegan.
Tuesday
Pesto Quinoa Salad with Asparagus, Avocado, and Kale from The Roasted Root
Prep Ahead Tip: The quinoa can be cooked up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit the feta to make vegan.
Wednesday
Creamy Spring Vegetable Curry from Hummusapien
Prep Ahead Tip: Vegetables can be cut ahead of time.
Vegan/Gluten-free Substitutions: Already vegan and gluten-free.
Thursday
Smothered Salsa Verde Burritos from Eats Well With Others
Prep Ahead Tip: These can be prepped ahead of time and then baked off on the day you’re ready to eat them.
Vegan/Gluten-free Substitutions: Omit the cheese to make this vegan and use corn tortillas to make it gluten free.
Click HERE to print the shopping list!
another awesome meal plan for vegetarians like me, i can actually repeat this every week because it looks so damn good!
So happy you like it! Thanks, Monika!
Delicious!! Printing and buying everything on the list. Thank you!
You’re very welcome! I hope you enjoy, Corrine! xo