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.
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
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.
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.
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.
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