Healthy Vegetarian Meal Plan 03.18.18

Easy, clean, and nutritious, this week’s healthy vegetarian meal plan is full of comfort food and variety. Remember to print out the grocery list to shop for this week’s groceries in one trip.

Greetings from the snowy Sierra Nevada!

Winter has finally graced us with its presence, as we got tons of snow over the last 48 hours. My weekend plan is to soak up the new snow as much as possible, and snowboard..I hope you all are getting yourselves into some fun weekend plans.

On this week’s healthy vegetarian meal plan, we have Spinach and Pinto Bean Enchiladas, Curried Lentil and Quinoa Soup, Vegetable Fried Rice, Sheet Pan Chickpea Tikka, and Baked Spaghetti with Mushrooms, Kale, and Tofu Ricotta.

Have a great weekend and a healthy, delicious week ahead!

xo

Sunday

Spinach and Pinto Bean Enchiladas from Eats Well With Others

Prep Ahead Tip: Make the enchilada sauce ahead of time so that all you have to do on the day of cooking is put the enchiladas together and pop them in the oven.

Vegan/Gluten-free Substitutions: To make these vegan, replace the cotija cheese with vegan cheddar cheese. Recipe is already gluten free.

Spinach and Pinto Bean Enchiladas from Eats Well With Others

 

Monday

Curried Lentil and Quinoa Soup from She Likes Food

Prep Ahead Tip: Soup can be made up to 2 days in advance. Vegetables can be chopped up to 2 days in advance.

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

Curried Lentil and Quinoa Soup from She Likes Food

 

 

Tuesday

Vegetable Fried Rice from The Roasted Root

Prep Ahead Tip: The rice can be cooked up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already gluten free. Sub crumbled tofu for the eggs to make it vegan.

Vegetable Fried Rice from The Roasted Root

 

Wednesday

Sheet Pan Chickpea Tikka from Making Thyme for Health

Prep Ahead Tip: Yogurt sauce can be prepared up to 3 days in advance.

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

Sheet Pan Chickpea Tikka from Making Thyme for Health



Thursday

Baked Spaghetti with Mushrooms, Kale, and Tofu Ricotta from Hummusapien

Prep Ahead Tip: Recipe comes together quickly!

Vegan/Gluten-free Substitutions: Recipe is vegan. Sub brown rice noodles for gluten-free.

Baked Spaghetti with Mushrooms, Kale, and Tofu Ricotta from Hummusapien

 

Click HERE to print the shopping list!

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