Here’s what we’re munching on this week: Grilled Vegetable Hummus Bowls, Baked Huevos Rancheros, Sweet Potato and Chickpea Tacos with Lemony Kale Slaw, Summer Pasta Salad with No-Cook Heirloom Tomato Sauce, and Roasted Veggie Pasta
Grilled Vegetable Hummus Bowls from Making Thyme for Health
Prep Ahead Tip: Recipe comes together in less than 30 minutes.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free pita or omit pita from recipe to make GF.
Baked Huevos Rancheros from The Roasted Root
Prep Ahead Tip: This is a speedy quick meal – no advance prep necessary!
Vegan/Gluten-free Substitutions: Omit the eggs and replace the cheese with your favorite vegan cheese.
Sweet Potato and Chickpea Tacos with Lemony Kale Slaw from She Likes Food
Prep Ahead Tip: Sweet potato could be roasted up to 2 days in advance but chickpeas need to be roasted right before eating in order to be crispy.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Summer Pasta Salad with No-Cook Heirloom Tomato Sauce from Eats Well With Others
Prep Ahead Tip: Make the tomato sauce ahead of time and store in the fridge until ready to toss with the pasta.
Vegan/Gluten-free Substitutions: To make this recipe vegan, omit the bocconcini. Use gluten free pasta to make it gluten free.
Roasted Veggie Pasta from Hummusapien
Prep Ahead Tip: This recipe comes together quickly, so no advance prep is necessary.
Vegan/Gluten-free Substitutions: Recipe is already gluten-free and vegan.
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