Healthy Vegetarian Meal Plan 1.14.2018

This week’s Healthy Vegetarian Meal Plan consists of five mouth-watering comforting meals that are oh-so satisfying yet healthful. Print out the shopping list to make meal prep a cinch for the week!

What’s going on in your neck of the woods this weekend? Here in Reno/Tahoe, we’ve had a super dry winter with mostly sunny skies and little bouts of chilly weather here and there. Suffice it to say, there will be no skiing to speak of this weekend 🙁 But I always love spending quality time in the yoga room and getting little odds and ends done for both work and the home.

We have a line-up of some seriously amazing meals this week. As I was putting together this post, my mouth was watering just thinking about all the deliciousness! I hope you love this week’s meals as much as I will!

On the menu this week: Miso-Glazed Sweet Potato Bowls, 30-Minute Thai Green Curry, Vegetable Enchiladas with Black Beans, Corn, and Spinach, Polenta Parmesan with White Beans, and Crunchy Thai Salad with Peanut Dressing. Enjoy!

xo

Sunday

Miso Glazed Sweet Potato Bowls from Making Thyme for Health

Prep Ahead Tip: Vegetables can be chopped and farro can be cooked up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use quinoa or brown rice in place of farro to make gluten-free.

Miso Glazed Sweet Potato Bowls from Making Thyme for Health

 

Monday

30-Minute Thai Green Curry from The Roasted Root

Prep Ahead Tip: The chickpeas can be roasted up to 2 days in advance. The curry comes together quickly, so no meal prep is necessary.

Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.

30-Minute Thai Green Curry from The Roasted Root

Tuesday

Vegetable Enchiladas with Black Beans, Corn, and Spinach from Eats Well With Others

Prep Ahead Tip: The enchilada sauce can be made ahead of time to save time and the entire casserole can be baked ahead, then reheated in the oven the day you plan to serve it.

Vegan/Gluten-free Substitutions: Substitute your favorite vegan cheese for the pepperjack cheese to make this vegan. Use ground cornmeal or cornstarch in place of the flour to make it gluten free.

Vegetable Enchiladas with Black Beans, Corn, and Spinach from Eats Well With Others

 

Wednesday

Polenta Parmesan with White Beans and Spinach from She Likes Food

Prep Ahead Tip: Not much of the recipe can be made ahead of time, but recipe doesn’t take too long to make.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free. Make sure to use vegan cheese to make vegan.

 

Thursday

Crunchy Thai Salad with Peanut Dressing from Hummusapien

Prep Ahead Tip: Dressing can be made and veggies can be chopped ahead of time.

Vegan/Gluten-free Substitutions: Use maple syrup instead of honey to mae vegan. Already gluten-free.

Crunchy Thai Salad with Peanut Dressing from Hummusapien

Click HERE to print the shopping list!

 

View Previous Weekly Meal Plans HERE!

 

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Comments

  1. Pingback: Healthy Vegetarian Meal Plan 1.14.2018 | World Food Links

  2. Ushmana Rai

    I cannot believe these dishes are all vegetables! These look so savory! I am planning on going green this month! The perfect timing to have found your recipes, thank you so very much for sharing!

    Reply

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