A seasonally inspired nutritious plant based meal plan with vegan and gluten-free options, complete with a grocery list.
Heyo! What are you up to this weekend? If you’re looking for some breakfast inspiration, be sure to check out my Paleo Carrot Cake Pancakes, or my Spaghetti Squash Egg Nests! Both are amazing crowd-pleasers!
On this week’s meal plan: Roasted Butternut Squash Soup, Quinoa Fried Rice, Warm Farro Bowl with Roasted Vegetables, Spaghetti Squash with Roasted Pecan Pesto, Broccoli Cheese Baked Potatoes with Tempeh Bacon Crumbles.
Enjoy!
xo
Sunday
Roasted Butternut Squash Soup from She Likes Food
Prep Ahead Tip: Butternut squash can be roasted up to 2 days in advance
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free
Monday
Quinoa Fried Rice from Hummusapien
Prep Ahead Tip: Quinoa can be made up to 2 days in advance
Vegan/Gluten-free Substitutions: Tamari can be subbed for gluten-free version
Tuesday
Warm Farro Bowl with Roasted Vegetables from Eats Will With Others
Prep Ahead Tip: The farro, roasted vegetables, and pesto can be made 2-3 days in advance. Toss together when ready to eat.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use quinoa, millet, or brown rice instead of farro to make it gluten free.
Wednesday
Spaghetti Squash with Roasted Pecan Pesto from The Roasted Root
Prep Ahead Tip: Spaghetti squash can be roasted up to 4 days ahead of time and the pesto sauce can be prepared up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free
Thursday
Broccoli Cheese Baked Potatoes with Tempeh Bacon Crumbles from Making Thyme For Health
Prep Ahead Tip: Cheese sauce and bacon bits can be prepped up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
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Emily
Tuesday 28th of January 2020
Hello! Do you have a shopping list for this post? The link provided is the list for the previous week!