Healthy Vegetarian Meal Plan 08.12.2018

On your To Make List this week: Ratatouille Pasta, 30 Minute Sweet Potato and Zucchini Tostadas, Pesto Quinoa Salad with Asparagus, Avocado, and Kale, Creamy Spring Vegetable Curry, and Smothered Salsa Verde Burritos.

Have a great weekend, and enjoy your meal prep!

Sunday

Ratatouille Pasta 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 pasta to make GF.

Ratatouille Pasta Sauce from Making Thyme for Health

 

Monday

30 Minute Sweet Potato and Zucchini Tostadas from She Likes Food

Prep Ahead Tip: Recipe only takes 30 minutes to make.

Vegan/Gluten-free Substitutions: Recipe is already gluten free. Use non-dairy cheese to make vegan.

30 Minute Sweet Potato and Zucchini Tostadas from She Likes Food

Tuesday

Pesto Quinoa Salad with Asparagus, Avocado, and Kale from The Roasted Root

Prep Ahead Tip: The quinoa can be cooked up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit the feta to make vegan.

Pesto Quinoa Salad with Asparagus, Avocado, and Kale from The Roasted Root

 

Wednesday

Creamy Spring Vegetable Curry from Hummusapien

Prep Ahead Tip: Vegetables can be cut ahead of time.

Vegan/Gluten-free Substitutions: Already vegan and gluten-free.

Creamy Spring Vegetable Curry from Hummusapien



Thursday

Smothered Salsa Verde Burritos from Eats Well With Others

Prep Ahead Tip: These can be prepped ahead of time and then baked off on the day you’re ready to eat them.

Vegan/Gluten-free Substitutions: Omit the cheese to make this vegan and use corn tortillas to make it gluten free.

Smothered Salsa Verde Burritos from Eats Well With Others

 

Click HERE to print the shopping list!

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