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