This week’s healthy vegetarian meal plan is ready for your meal-prepping enjoyment! Get started on your healthy week’s worth of eats by printing out our grocery list!
Hey, hey, heeeeey!
What are you getting yourselves into this weekend? We saw Ben Harper last night (lawhavemercy I love that man), so we’re moving slow this morning, but are heading up to Tahoe (do I sound like a broken record?) for a hike/trail run today, and a mountain bike ride tomorrow. Beach time? Likely!
This week’s menu is gawwwgeously vibrant and full of variety. We have Zucchini Noodle Lasagna Bowls, Spinach and White Bean Burgers with Avocado Cream, Summer Buddha Bowls with Green Goddess Tahini Dressing, Portobello Steaks with Pesto Aioli, and Taco Stuffed Sweet Potatoes.
Enjoy!! xo
Sunday
15-Minute Zucchini Noodle Lasagna Bowls from She Likes Food
Prep Ahead Tip: Recipe only takes 15 mintues, so no need to prep much ahead of time.
Vegan/Gluten-free Substitutions: Use almond or cashew ricotta to make vegan.
Monday
Spinach and White Bean Burgers with Avocado Crema from Eats Well With Others
Prep Ahead Tip: The burgers can be prepped and baked ahead of time, then reheated when ready to eat.
Vegan/Gluten-free Substitutions: Replace the eggs with two flax eggs to make the burgers vegan. The greek yogurt in the avocado crema can be replaced with vegan yogurt as well. Use your favorite gluten-free flour blend to make these gluten free.
Tuesday
Summer Buddha Bowls with Green Goddess Tahini Dressing from The Roasted Root
Prep Ahead Tip: The rice can be cooked and the dressing can be prepared up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Omit the queso fresco to make this vegan.
Wednesday
Portobello Steaks with Pesto Aioli from Making Thyme for Health
Prep Ahead Tip: Pesto can be made in advance if using mayo or yogurt.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Vegan Taco Stuffed Sweet Potatoes from Hummusapien
Prep Ahead Tip: Sweet Potatoes can be baked in advance to help save time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!
Lindsay | With Salt and Pepper
Saturday 29th of July 2017
These all look and sound SO good!! And I'm heading towards veggie week soon...definitely keeping these in mind Julia!