Healthy Vegetarian Meal Plan 04.07.19

A plant based meal plan perfect for getting a head start on the week. Keep grocery shopping and meal prep easy and your weeknight meals healthy with this easy to follow plan!

Happy weekend to ya!

If it’s sunny where you’re at and you could spare a little sunlight, feel free to send it our way! We’re experiencing a drawn out winter with all the clouds, rain, and snow. Everyone in the Sierra Nevada Mountain range seems to be urgently craving blue skies!

I do find bad weather leads to great baking and cooking, so there is that!

On this week’s meal plan: One-Pot Coconut Mung Bean Stew, Vegan Enchiladas with Cashew Sour Cream, Roasted Sweet Potato Kale Salad with Avocado and Jammy Egg, Avocado Toast with Smoky Black Beans, Spinach, and Eggs, and Kale Salad with Sweet Potato and Lentils.

Enjoy!

xo

Sunday

One-Pot Coconut Mung Bean Stew from Making Thyme for Health

Prep Ahead Tip: Mung beans need to be soaked a day in advance. Vegetables can be chopped in advance to help save time.

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

One-Pot Coconut Mung Bean Stew from Making Thyme for Health

 

Monday

Vegan Enchiladas with Cashew Sour Cream from Hummusapien

Prep Ahead Tip: Soak cashews night before.

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

Vegan Enchiladas with Cashew Sour Cream from Hummusapien

Tuesday

Roasted Sweet Potato Kale Salad with Avocado and Jammy Egg from The Roasted Root

Prep Ahead Tip: Sweet potatoes can be roasted up to 4 days in advance. Dressing can be made 5 days ahead of time.

Vegan/Gluten-free Substitutions: Make recipe vegan by replacing the egg with vegan protein of choice and either omit the feta or replace it with a vegan feta.

Roasted Sweet Potato Kale Salad with Avocado and Jammy Egg from The Roasted Root

 

Wednesday

Avocado Toast with Smoky Black Beans, Spinach, and Eggs from Eats Well With Others

Prep Ahead Tip: Recipe comes together very quickly, no need to prep ahead.

Vegan/Gluten-free Substitutions: To make this vegan, use coconut oil in place of the butter and substitute scrambled tofu for the eggs. Use gluten free bread to make it gluten free.

Avocado Toast with Smoky Black Beans, Spinach, and Eggs from Eats Well With Others



Thursday

Kale Salad with Sweet Potato and Lentils from She Likes Food

Prep Ahead Tip: Lentils can be cooked up to 2 days in advance.

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

Kale Salad with Sweet Potato and Lentils from She Likes Food

 

Click HERE to print the shopping list!

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  1. Pingback: Healthy Vegetarian Meal Plan 04.07.19 | Nutrition & food

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