A weekly healthy vegetarian meal plan with fresh seasonal meals to make weeknight eating fun and easy! Meal prep made simple!
Helloooooo October!
How are we doing this weekend?
I’m in Denver visiting my good friend from high school. On the activity menu? Jazz, mountains in Breckenridge, dilly dallying, potentially some hiking, potential for some hangovers, you know how these things go 😉
On the food menu this week: One Pot Coconut Curry, Chili Stuffed Spaghetti Squash Bowls, Miso Noodle Soup, Gucamole and Black Bean Stuffed Sweet Potatoes, and Creamy Vegan Cauliflower Soup. Enjoy!!
xo
Sunday
One Pot Coconut Curry Quinoa Lentils and Sweet Potato from She Likes Food
Prep Ahead Tip: Sweet potatoes can be diced up to 3 days in advance
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Monday
Chili Stuffed Spaghetti Squash Bowls from Making Thyme for Health
Prep Ahead Tip: Chili can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Tuesday
Miso Noodle Soup with Corn, Kale, and Snap Peas from Eats Well With Others
Prep Ahead Tip: Recipe comes together very quickly, no need to make any part ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Wednesday
Guacamole and Black Bean Stuffed Sweet Potatoes from The Roasted Root
Prep Ahead Tip: The sweet potatoes can be roasted up to 3 days in advance (but best when prepared same-day).
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Thursday
Creamy Vegan Cauliflower Soup from Hummusapien
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Click HERE to print the shopping list!
