On this week’s meal plan, we have Roasted Veggie Pasta Salad, One-Pot Summer Vegetable Skillet Lasagna, Spiralized Sweet Potato Enchilada Bowls, Israeli Couscous Salad with Cherries, Apricots, and Goat Cheese, and Southwest White Bean Burgers.
Roasted Veggie Pasta Salad from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
One-Pot Summer Vegetable Skillet Lasagna from Making Thyme for Health
Prep Ahead Tip: Cashew ricotta can be prepared up to 3 days in advance. Can also use store-bought vegan ricotta to help save time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free pasta to make GF.
Spiralized Sweet Potato Enchilada Bowls from She Likes Food
Prep Ahead Tip: Sweet potato can be spiralized up to 3 days in advance and stored in an airtight container.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Israeli Couscous Salad with Cherries, Apricots, and Goat Cheese from Eats Well With Others
Prep Ahead Tip: The cherries can be pitted ahead of time and stored in the fridge until ready to use.
Vegan/Gluten-free Substitutions:To make this vegan, omit the goat cheese and substitute the honey with maple syrup. To make it gluten free, substitute quinoa for the couscous.
Southwest Veggie Burgers with Black Bean Corn Salsa from The Roasted Root
Prep Ahead Tip: Burgers can be made up to 3 days in advance and stored sealed in the refrigerator.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Substitute egg with a flax egg to make vegan.
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