This week’s healthy vegetarian meal plan is full of healthy comfort food for satisfying, nutritious meals. Print our grocery list to get a head start on this week’s meals!
On this week’s menu: One-Pot Lentil Sweet Potato Stew, Indian Butter Paneer with Creamy Coconut Cashew Sauce, Turmeric Quinoa Breakfast Bowls, Thai Curry Soba Noodle Bowls, and Chickpea and Lentil Taco Salads
One-Pot Red Lentil Sweet Potato Stew from Making Thyme for Health
Prep Ahead Tip: Sweet potato can be cooked up to 2 days in advance.
Vegan/Gluten-free Substitutions: Gluten-Free and vegan.
Indian Butter Paneer with Creamy Coconut Cashew Sauce from Eats Well With Others
Prep Ahead Tip: This recipe comes together super quickly so there is no need to prep ahead.
Vegan/Gluten-free Substitutions: Feel free to substitute the paneer with tofu to make this vegan. It is already gluten free.
Turmeric Quinoa Breakfast Bowls from The Roasted Root
Prep Ahead Tip: The quinoa can be cooked up to 3 days ahead of time
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Make this recipe vegan by omitting the eggs and replacing them with chickpeas or other form of vegan protein.
Thai Curry Soba Noodle Bowls from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use 100% buckwheat soba noodles or brown rice noodles for GF.
Chickpea and Lentil Taco Salads from She Likes Food
Prep Ahead Tip: Entire recipe is meant to be prepped in advance.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. Use dairy free yogurt in the dressing to make vegan.
Click HERE to print the shopping list!