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Healthy Vegetarian Meal Plan 03.03.19

This week’s healthy vegetarian meal plan features The Best Lentil Soup, Caramelized Onion Spinach Avocado Quesadilla, Black-Eyed Pea Stew with Green Herb Smash, Vegetarian Chili, and Chickpea Fajita Bowls with Cilantro Lime Pesto

Sunday

The Best Lentil Soup from Making Thyme for Health

Prep Ahead Tip: Lentils should be soaked in advance for optimum digestibility. Otherwise the soup comes together quickly.

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

The Best Lentil Soup from Making Thyme for Health

 

Monday

Caramelized Onion Spinach Avocado Quesadilla from The Roasted Root

Prep Ahead Tip: Caramelize the onions up to 4 days in advance.

Vegan/Gluten-free Substitutions: Use vegan grated “cheese” of choice to make recipe vegan. Use gluten-free flour tortillas to make these quesadillas gluten-free

Caramelized Onion Spinach Avocado Quesadilla from Eats Well With Others

Tuesday

Black-Eyed Pea Stew with Green Herb Smash from Eats Well With Others

Prep Ahead Tip: The green herb smash can be prepped ahead and stored in the fridge until ready to use.

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

Black-Eyed Pea Stew with Green Herb Smash from Eats Well With Others

 

Wednesday

Vegetarian Chili from Hummusapien

Prep Ahead Tip: Veggies can be chopped ahead of time.

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

Vegetarian Chili from Hummusapien



Thursday

Chickpea Fajita Bowls with Cilantro Lime Pesto from She Likes Food

Prep Ahead Tip: Quinoa can be cooked up to 2 days in advance and peppers can be chopped up to 2 days in advance.

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

Chickpea Fajita Bowls with Cilantro Lime Pesto from She Likes Food

 

Click HERE to print the shopping list!

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