Healthy Vegetarian Meal Plan 07.22.2018

This week’s healthy vegetarian meal plan is packed with fresh, vibrant summery meals! Print out the shopping list for a quick and easy trip to the store!

What are you all up to this weekend? I’m heading to Wanderlust in Squaw Valley for lots of yoga, music and overall outdoor hippy enjoyment. Send me a message if you’ll be there!

What’s happening food-wise this week? Our menu consists of Roasted Summer Vegetable Quinoa Salad, Vegan Poke Bowls, Southwestern Pesto Pasta with Crispy Chickpeas, Curried Cauliflower Chickpea Buddha Bowl, and Spiced Israeli Couscous, Rainier Cherry, Apricot, and Goat Cheese Salad.

Have a fabulous weekend!

Sunday

Roasted Summer Vegetable Quinoa Salad from The Roasted Root

Prep Ahead Tip: The quinoa can be cooked up to 4 days in advance, and the vegetables can be roasted up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Roasted Summer Vegetable Quinoa Salad from The Roasted Root

 

Monday

Vegan Poke Bowls from Making Thyme for Health

Prep Ahead Tip: Pickled beets and mushrooms can prepped in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Vegan Poke Bowls from Making Thyme for Health

Tuesday

Southwestern Pesto Pasta with Crispy Chickpeas from She Likes Food

Prep Ahead Tip: Pesto can be made the day before.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free. If not using Chickapea pasta, make sure to use gluten free pasta if necessary.

Southwestern Pesto Pasta with Crispy Chickpeas from She Likes Food

 

Wednesday

Curried Cauliflower Chickpea Buddha Bowl from Hummusapien

Prep Ahead Tip: Recipe comes together quickly, so advance prep is not necessary.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free!

Curried Cauliflower Chickpea Buddha Bowl from Hummusapien



Thursday

Spiced Israeli Couscous, Rainier Cherry, Apricot, and Goat Cheese Salad from Eats Well With Others

Prep Ahead Tip: This recipe comes together quickly, so no advance prep is necessary.

Vegan/Gluten-free Substitutions: To make this vegan, replace the couscous with quinoa or millet. To make it vegan, replace the honey with maple syrup and omit the goat cheese.

Spiced Israeli Couscous, Rainier Cherry, Apricot, and Goat Cheese Salad from Eats Well With Others

 

Click HERE to print the shopping list!

 

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