Healthy Vegetarian Meal Plan 01.13.19

On this week’s healthy vegetarian meal plan, we have Balsamic Dijon Tempeh Buddha Bowls, Black Bean Enchilada Casserole, Pasta with Black Lentil, Carrot, and Chard Ragout, Israeli Power Salad with Za’atar Roasted Sweet Potatoes, and Spaghetti Squash with Roasted Pecan Pesto.

Enjoy, and have a great weekend! XO

Sunday

Balsamic Dijon Tempeh Buddha Bowls from Making Thyme for Health

Prep Ahead Tip: Tempeh can marinated up to 2 days in advance.

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

Monday

Black Bean Enchilada Casserole from She Likes Food

Prep Ahead Tip: Butternut squash can be roasted up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is gluten free. Use vegan cheese or omit cheese to make vegan.

Black Bean Enchilada Casserole from She Likes Food

Tuesday

Pasta with Black Lentil, Carrot, and Chard Ragout from Eats Well With Others

Prep Ahead Tip: Cook the lentils ahead of time and store them in the fridge until ready to use.

Vegan/Gluten-free Substitutions: Omit the goat cheese to make this vegan. Use gluten free pasta to make it gluten free.

Pasta with Black Lentil, Carrot, and Chard Ragout from Eats Well With Others

Wednesday

Israeli Power Salad with Za’atar Roasted Sweet Potatoes from Hummusapien

Prep Ahead Tip: Dressing can be made in advance and sweet potatoes can be roasted in advance.

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

Israeli Power Salad with Za'atar Roasted Sweet Potatoes from Hummusapien



Thursday

Spaghetti Squash with Roasted Pecan Pesto from The Roasted Root

Prep Ahead Tip: Spaghetti squash can be roasted up to 4 days in advance, and pesto sauce can be prepared up to 3 days in advance.

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

Spaghetti Squash with Roasted Pecan Pesto from The Roasted Root

Click HERE to print the shopping list!

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