This week’s healthy vegetarian meal plan is packed with spring dishes! You’ll love how filling yet healthful these meals are!
How’s your Spring going so far? I admit, I’m so ready for all the warm, sunny weather! Don’t get me wrong, I love the fact we’ve gotten so much snow this year, but girl’s craving some Vitamin D!
On this week’s healthy vegetarian meal plan: Spring Farro Bowls with Lemon Tahini Dressing, Slow Cooker Smoky Vegetarian Chili with Walnuts, Pesto Quinoa Salad with Asparagus, Avocado, and Kale, Thai Tofu Zoodle Soup, and Sweet Potato Tostadas.
Have a great weekend, and happy meal prepping!
Spring Farro Bowls with Lemon Tahini Dressing from Making Thyme for Health
Prep Ahead Tip: Farro can be soaked and cooked in advance. Dressing can also be prepared in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Substitute quinoa for farro to make gluten-free.
Slow Cooker Smoky Vegetarian Chili with Walnuts from Hummusapien
Prep Ahead Tip: Chop veggies ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Pesto Quinoa Salad with Asparagus, Avocado, and Kale The Roasted Root
Prep Ahead Tip: The quinoa can be cooked up to 5 days in advance. If making homemade pesto sauce, it can be made over 1 week in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Make it vegan by omitting the feta or replace with vegan feta.
Thai Tofu Zoodle Soup from Eats Well With Others
Prep Ahead Tip: Recipe is already vegan and gluten free.
Vegan/Gluten-free Substitutions: The veggies can be chopped ahead of time and stored in the fridge until ready to use.
Sweet Potato Tostadas from She Likes Food
Prep Ahead Tip: Sweet potato can be roasted up to 2 days in advance if desired.
Vegan/Gluten-free Substitutions: Recipe is gluten free. Use vegan cheese to make vegan.
Click HERE to print the shopping list!