This week’s healthy vegetarian meal plan is full of comforting, nutritious meals to keep you nourished and satisfied.
What are you all up to this weekend? What are your Super Bowl plans? Truthfully, we probably won’t be watching it. We’re spending the weekend and a good part of next week in Wyoming in attempt to soak up some actual winter (it’s been pretty dry in Tahoe). We got some new snow last night, so fingers crossed the trend continues!
On this week’s vegetarian meal plan, we have Roasted Cauliflower Chilaquiles, Roasted Vegetable and Chickpea Bowls, The Yummiest Vegetable Soup, Easy Mexican Vegetable Quinoa Casserole, and Winter Citrus Roasted Beet Salad. I hope you all enjoy the weekend, and have a tasty week ahead of you!
Roasted Cauliflower Chilaquiles from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped and cashew nacho cheese can be made in advance. Everything else is best prepared day of.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Roasted Vegetable and Chickpea Bowls from She Likes Food
Prep Ahead Tip: Quinoa can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.
The Yummiest Vegetable Soup from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Easy Mexican Vegetable Quinoa Casserole from Eats Well With Others
Prep Ahead Tip: Cook the quinoa ahead of time! This whole casserole can also be baked ahead and reheated in the oven as desired.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. To make it vegan, substitute the cheddar cheese with your favorite dairy-free substitute.
Winter Citrus Roasted Beet Salad from The Roasted Root
Prep Ahead Tip: Beet can be roasted up to 3 days in advance.
Vegan/Gluten-free Substitutions: Vegan and gluten-free.
Click HERE to print the shopping list!