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.
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.
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.
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!
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.
Click HERE to print the shopping list!
