Healthy Vegetarian Meal Plan 03.11.2018

Full of variety and nutrients, our weekly healthy vegetarian meal plans are designed to make your weekly eats easy, approachable, and healthful. Print out our grocery list to make shopping for the whole week easy in one trip!

 

Heyo! We have another killer meal plan for you this week! As we transition from Winter to Spring, we’re offering up food that is still nice and comforting for chili weather, but are starting to incorporate some Spring produce.

On this week’s menu: Sweet Potato and Black Bean Bowls with Cilantro Lime Pesto, Vegan Italian Meatloaf Cups, Loaded Vegetarian Tortilla Soup, Chickpea Broccoli Buddha Bowls.

Sunday

Sweet Potato and Black Bean Bowls with Cilantro Lime Pesto from She Likes Food

Prep Ahead Tip: Sweet potatoes can be roasted up to 2 days in advance. Pesto can be made up to 2 days in advance.

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

 

Monday

Vegan Italian Meatloaf Cups from Making Thyme for Health

Prep Ahead Tip: Entire recipe can be prepped in advance. Cover and refrigerate until ready to cook then add marinara after.

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

 

 

Tuesday

Loaded Vegetarian Tortilla Soup from Eats Well With Others

Prep Ahead Tip: This recipe comes together super quickly, so no need to prep anything ahead!

Vegan/Gluten-free Substitutions: Omit the queso fresco to make this vegan. It is already gluten free.

 

Wednesday

Avocado Egg Salad from The Roasted Root

Prep Ahead Tip: Eggs can be hard boiled up to 3 days in advance.

Vegan/Gluten-free Substitutions: Make this recipe vegan by replacing eggs with scrambled tofu.

 

Thursday

Chickpea Broccoli Buddha Bowl from Hummusapien

Prep Ahead Tip: Sauce can be made ahead of time.

Vegan/Gluten-free Substitutions: Already vegan and can be gluten-free with tamari.

 

Click HERE to print the shopping list!

Click HERE for Previous Healthy Vegetarian Meal Plans