Healthy Vegetarian Meal Plan 03.05.2017

We’re experiencing typical Spring weather here – warm, blue sunny skies, birds chirping, snow’s melting…and yet this evening, there’s supposed to be another big snow storm coming in. This type of snow or shine behavior is pretty normal for our area this time of year.

Which brings me to my next point: Spring is right around the corner! The ladies and I will be starting to incorporate spring-like dishes into the meal plans, keeping some elements of winter here or there. The best part of this time of year is winter produce is still on point, yet Spring produce is filtering in as well. SO much freshness and so much variation in healthful meals!

This week, we have a roasted veggie buddha bowl with pesto, sweet potato veggie burgers, lentil carrot tacos, white bean soup, and roasted cauliflower chickpea bowls. I hope you all have a fun and relaxing weekend, and as always, enjoy this coming week’s worth of healthy meals!

Sunday

Roasted Veggie Buddha Bowls with Pesto from She Likes Food

Prep Ahead Tip: Quinoa and pesto can be made up to 3 days in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Roasted Veggie Buddha Bowls with Pesto from She Likes Food

Monday

Sweet Potato Veggie Burgers from The Roasted Root

Prep Ahead Tip: The sweet potato and brown rice can be prepared up to 3 days ahead of time. The burger mixture can also be prepared up to 5 days in advance and stored in a sealed container until ready to make into burgers.

Vegan/Gluten-free Substitutions: This recipe is already vegan. Make it gluten-free by serving on a gluten-free burger bun or enjoy as a lettuce wrap.

Sweet Potato Veggie Burgers from The Roasted Root

Tuesday

Lentil Carrot Tacos with Chipotle Cream from Making Thyme for Health

Prep Ahead Tip: The chipotle cream and/or the filling can be made up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Lentil Carrot Tacos with Chipotle Cream from Making Thyme for Health

Wednesday

White Bean Soup with Rosemary Oil from Eats Well With Others

Prep Ahead Tip: The rosemary oil can be made ahead and stored in the fridge. Just reheat and when ready to use.

Vegan/Gluten-free Substitutions: To make this vegan, omit the parmesan cheese garnish. Use gluten free pasta if desired.

White Bean Soup with Rosemary Oil from Eats Well With Others

Thursday

Curried Cauliflower Chickpea Buddha Bowl from Hummusapien

Prep Ahead Tip: Sauce can be made up to 3 days in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Curried Cauliflower Chickpea Buddha Bowl from Hummusapien

Click HERE to print the shopping list!

View Previous Healthy Vegetarian Meal Plans here.

Share:

Never Miss a Post!

Comments

  1. Stephanie

    Thank you thank you thank you for making these vegetarian meal plans! You are making my life easier. I made sure to share this one with my Facebook followers because I know so many people that are trying to eat healthier. So happy I found your site! <3

    Reply
    1. Julia Post author

      That’s so good to hear, Stephanie! I’m so glad you’re getting a lot out of the meal plans, and thanks so much for sharing this weeks with your Facebook followers! xo

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *