What are we meal prepping this week? On the menu is: Chickpea Broccoli Buddha Bowl, Buffalo Chickpea Kale Salad with Hemp Ranch Dressing, Summer Bliss Farro Bowls with Peach Jalapeño Salsa, No Cook Mediterranean Hummus Pizza, and Summer Vegetable Avocado Frittata
Sunday
Chickpea Broccoli Buddha Bowl from Hummusapien
Prep Ahead Tip: Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Already vegan. Use tamari to make gluten-free.
Monday
Buffalo Chickpea Kale Salad with Hemp Ranch Dressing from Making Thyme for Health
Prep Ahead Tip: The hemp ranch dressing can be prepared several days in advance. The kale can also be washed and chopped in advance and stored in an airtight container.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Summer Bliss Farro Bowls with Peach Jalapeño Salsa from Eats Well With Others
Prep Ahead Tip: The farro and salsa can be prepped ahead of time.
Vegan/Gluten-free Substitutions: To make this vegan, use maple syrup in place of the honey. Use quinoa in place of the farro to make it gluten free.
Wednesday
No Cook Mediterranean Hummus Pizza from She Likes Food
Prep Ahead Tip: These come together in only about 15 minutes so no need to make ahead of time.
Vegan/Gluten-free Substitutions: Make sure to use a gluten free pita or flatbread to make gluten free.
Thursday
Summer Vegetable Avocado Frittata from The Roasted Root
Prep Ahead Tip: No advance prep is needed.
Vegan/Gluten-free Substitutions: Recipe is dairy-free but cannot be easily made vegan.
Click HERE to print the shopping list!
For the frittata you can use vegan egg. I do it all the time with great results.