On this week’s menu: Chimichurri Summer Vegetable Bowls, Vegan Poke Bowls, Shakshuka, Lasagna Zucchini Boats with Orzo, Sweet Potato Veggie Burgers.
Happy meal prepping!
Chimichurri Summer Vegetable Bowls from Eats Well With Others
Prep Ahead Tip: Prep the chimichurri ahead of time. The veggies can also be roasted ahead to save time during the week.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Vegan Poke Bowls from Making Thyme for Health
Prep Ahead Tip: Beets, mushrooms and rice can be prepped up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
The Best Shakshuka from Hummusapien
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Use roasted tofu instead of eggs to make vegan.
Lasagna Zucchini Boats with Orzo from She Likes Food
Prep Ahead Tip: Tofu ricotta can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Use gluten free orzo to make gluten free and vegan cheese, or no cheese, to make vegan.
Sweet Potato Veggie Burgers from The Roasted Root
Prep Ahead Tip: The sweet potato and rice can be cooked up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and can be made gluten-free by using gluten-free burger buns or wrapping burgers in a lettuce wrap.
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