In case you haven’t kept up on my regular blog posts, I wanted to shout at you from the mountain tops (okay, high desert floor) that I TURNED IN MY COOKBOOK MANUSCRIPT this week! Thank you all millions for your support! Paleo Power Bowls is still set to publish January 2019 and is already available for pre-order on Amazon if paleo bowl food is your jam (hint: it’s not a vegetarian cookbook by any stretch of the imagination…just thought I would give that a mention since we’re talking vegetarian meals in this post).
On this week’s healthy vegetarian meal plan: Blackened Mushroom Tacos with Collard Green Slaw, Avocado Pesto Zoodles with Spinach and Sun-Dried Tomatoes, Roasted Spring Vegetable Farro Bowls with Thai Green Curry Pesto, Vegan Mediterranean Meal Prep Bowls, and Roasted Carrot and Chickpea Salad with Cashew Ginger Dressing
Have a great weekend, and enjoy this week’s meal prep!
Blackened Mushroom Tacos with Collard Green Slaw from Making Thyme for Health
Prep Ahead Tip: Slaw can be prepared up to 1 day in advance.
Vegan/Gluten-free Substitutions: Gluten-Free and vegan.
Avocado Pesto Zoodles with Spinach and Sun-Dried Tomatoes from The Roasted Root
Prep Ahead Tip: The zucchini can be spiralized up to 2 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan, GF, paleo, and Whole30.
Roasted Spring Vegetable Farro Bowls with Thai Green Curry Pesto from Eats Well With Others
Prep Ahead Tip: Cook the farro and roast the veggies ahead of time.
Vegan/Gluten-free Substitutions: To make this vegan, omit the mozzarella. Use quinoa or rice in place of farro to make it gluten free.
Vegan Mediterranean Meal Prep Bowls from Hummusapien
Prep Ahead Tip: Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Roasted Carrot and Chickpea Salad with Cashew Ginger Dressing from She Likes Food
Prep Ahead Tip: Quinoa can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!