A seasonally inspired healthy vegetarian meal plan with options for gluten-free and vegan eaters!
Heyo!
Another weekend, another fabulous opportunity to meal prep for the upcoming week!
This week we have Easy Mexican Stuffed Peppers, Spaghetti Squash with Roasted Pecan Pesto, Thai Red Curry with Roasted Cauliflower and Delicata Squash, Fall Harvest Salad, and Creamy Vegan Tomato Basil Pasta on the menu!
…And if you’re looking for a healthy snack recipe to tide you over between meals, check out my Pumpkin Spice Protein Balls!
Print out the grocery list at the bottom of this post to make grocery shopping super easy breezy for the week!
Enjoy!!
xo
Sunday
Easy Mexican Stuffed Peppers from Making Thyme for Health
Prep Ahead Tip: Filling can be prepped in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Spaghetti Squash with Roasted Pecan Pesto from from The Roasted Root
Prep Ahead Tip: Spaghetti squash can be roasted up to 4 days ahead of time; pesto sauce can be prepared up to 4 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is GF and vegan.
Tuesday
Thai Red Curry with Roasted Cauliflower and Delicata Squash from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is already vegan.
Wednesday
Fall Harvest Salad from She Likes Food
Prep Ahead Tip: Butternut squash can be roasted up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Thursday
Creamy Vegan Tomato Basil Pasta from Hummusapien
Prep Ahead Tip: Sauce can be made in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF pasta for GF.
Click HERE to print the shopping list!
