Healthy Vegetarian Meal Plan 08.06.2017

Here we go! Another meal plan to keep you satiated throughout the week!

On this week’s meal plan, we have Taco Stuffed Sweet Potatoes, Eggplant Curry with Cucumber Mint Raita, Kale Pesto Pasta Salad, Skillet Brown Rice with Beans and Heirloom Tomato Salsa, and 30-Minute Red Beans with Cauliflower Rice.

Enjoy and stay cool!

Sunday

Taco Stuffed Sweet Potatoes from Hummusapien

Prep Ahead Tip: Sweet potatoes and cabbage slaw can be made ahead of time to make this meal come together quickly.

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

Taco Stuffed Sweet Potatoes from Hummusapien

Monday

Eggplant Curry with Cucumber Mint Raita from Making Thyme for Health

Prep Ahead Tip: Raita and eggplant curry can be made up to 1 day in advance.

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

Eggplant Curry with Cucumber Mint Raita from Making Thyme for Health

 

Tuesday

Kale Pesto Pasta Salad from The Roasted Root

Prep Ahead Tip: Prepare the kale pesto sauce up to 5 days ahead of time. Pasta can be prepared and refrigerated in a tupperware container up to 2 days ahead of time.

Vegan/Gluten-free Substitutions: Omit the parmesan cheese to make this recipe vegan.

Kale Pesto Pasta Salad from The Roasted Root

 

Wednesday

Skillet Brown Rice with Beans and Heirloom Tomato Salsa from Eats Well With Others

Prep Ahead Tip: The rice can be cooked ahead of time and stored in the fridge until ready to use.

Vegan/Gluten-free Substitutions: This recipe is already gluten free and vegan.

Skillet Brown Rice with Beans and Heirloom Tomato Salsa from Eats Well With Others

Thursday

30 Minute Red Beans and Cauliflower Rice from She Likes Food

Prep Ahead Tip: Recipe only takes 30 minutes to prepare.

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

30 Minute Red Beans and Cauliflower Rice from She Likes Food

 

Click HERE to print the shopping list!

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