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Healthy Vegetarian Meal Plan 09.23.2018

Happy first day of fall!  This is my favorite time of year, as the desert cools off but is still plenty warm for enjoying the outdoors, and tourist season winds down at the lake. Everything feels peaceful and life just quiets down. In addition to fall weather, I do enjoy cozy fall produce and comforting meals.

In celebration of the end of summer and beginning of autumn, we have both fall and summer-inspired meals so you can make the most of the produce section and get lots of variety in your diet. On the menu this week: Spaghetti Squash with Cashew Alfredo, Easy Greek Salad Bowls, Vegetarian Sweet Potato Chili, Enchilada Stuffed Peppers with Avocado Cream, and Roasted Vegetable Teriyaki Bowls.

Enjoy your weekend, Day 1 of Autumn, and this week’s healthful meal plan!

Sunday

Spaghetti Squash with Cashew Alfredo from Making Thyme for Health

Prep Ahead Tip: Spaghetti squash can be roasted up to 2 days in advance. Cashew alfredo and parmesan can be prepared up to 3 days in advance.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.

Spaghetti Squash with Cashew Alfredo from Making Thyme for Health

 

Monday

Easy Greek Salad Bowls from She Likes Food

Prep Ahead Tip: Recipe doesn’t take much time to prep.

Vegan/Gluten-free Substitutions: Recipe is already vegan. If making pita chips for topping make sure to use gluten free pita to make gluten free.

Easy Greek Salad Bowls from She Likes Food

Tuesday

Vegetarian Sweet Potato Chili from Eats Well With Others

Prep Ahead Tip: This comes together easily, no need to prep ahead.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.

Vegetarian Sweet Potato Chili from Eats Well With Others

 

 

Wednesday

Enchilada Stuffed Peppers with Avocado Cream from Hummusapien

Prep Ahead Tip: Recipe comes together quickly, no prep needed.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.

Enchilada Stuffed Peppers with Avocado Cream from Hummusapien



Thursday

Roasted Vegetable Teriyaki Bowls from The Roasted Root

Prep Ahead Tip: Cook the rice up to 4 days ahead of time, roast the vegetables up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free! Add chickpeas or black beans for more plant-based protein.

Roasted Vegetable Teriyaki Bowls from The Roasted Root

 

 

Click HERE to print the shopping list!

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