On the menu of this week’s healthy vegetarian meal plan: Vegan Zucchini Taco Boats, Roasted Zucchini and Quinoa Bowls, Black Bean and Baked Plantain Tacos, Enchilada Stuffed Peppers with Avocado Cream, and Mexican Street Corn Bowls with Basil-Lime Vinaigrette.
What are you crazy cats up to this weekend? …You know, other than whipping up the Paleo Blueberry Coffee Cake and the Kale and Blueberry Salad with Vegan Buttermilk Dressing I showed you this week? 😉
It’s been hot as Hades in Reno, so the boyf and I headed up to Tahoe for the weekend, where it’s typically at least 10 degrees cooler. We’re planning on trail running, mountain biking, snoozing in the sun, and will be going to a brewery that recently opened in Truckee.
Meal prep this week? We have all sorts of tasty eats for you to enjoy! As always, feel free to comment or email if you have any Q’s! Have a great weekend!
Sunday
Vegan Zucchini Taco Boats from Making Thyme for Health
Prep Ahead Tip: Filling and nacho cashew cream can be prepared up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Roasted Zucchini and Quinoa Bowls with Cilantro Pepita Pesto from Eats Well With Others
Prep Ahead Tip: The veggies can be roasted a few days ahead of time and then reheated when ready to eat. The pesto can also be made a few days ahead of time and stored in the fridge until ready to use.
Vegan/Gluten-free Substitutions: Omit the feta to make this vegan. It is already gluten free.
Tuesday
Black Bean and Baked Plantain Tacos from She Likes Food
Prep Ahead Tip: Recipe is quick to make but beans can be cooked in advance if not using canned.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use corn tortillas to make gluten-free.
Wednesday
Enchilada Stuffed Peppers with Avocado Cream from Hummusapien
Prep Ahead Tip: Quinoa can be cooked in advance. Sweet potato can shredded in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Mexican Street Corn Buddha Bowls with Basil Lime Vinaigrette from The Roasted Root
Prep Ahead Tip: The rice and the basil vinaigrette can be prepared up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and can easily be made vegan by omitting the egg and cheese. Add chickpeas for additional plant-based protein.
Click HERE to print the shopping list!
Check out previous Healthy Vegetarian Meal Plans!
