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Healthy Vegetarian Meal Plan 10.28.2018

Get a head start on meal prep this week by printing out our grocery list to gather all your groceries for these healthy meals in one go!

This week’s vegetarian meal plan is going to make your mouth water! I’m watering at the mouth just writing this post! Packed with colorful, cozy, comforting recipes, these meals check all the boxes and are just as nutritious as they are tasty.

On the menu this week: Butternut Squash Falafel with Maple Tahini Sauce, Sheet Pan Roasted Vegetable and Chickpea Bowls, Vegetable Quinoa Fried “Rice”, Vegan Butternut Squash Pasta, and Korean Tempeh Bowls.

Enjoy your weekend and have a fun week ahead!

Sunday

Butternut Squash Falafel with Maple Tahini Sauce from Making Thyme for Health

Prep Ahead Tip: Squash can be roasted up to 2 days in advance. Or the entire recipe can be prepped in advance.

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

Butternut Squash Falafel with Maple Tahini Sauce from Making Thyme for Health

 

Monday

Sheet Pan Roasted Vegetable and Chickpea Bowls from She Likes Food

Prep Ahead Tip: Quinoa can be cooked up to 2 days in advance.

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

Sheet Pan Roasted Vegetable and Chickpea Bowls from She Likes Food

Tuesday

Vegetable Quinoa Fried “Rice” from The Roasted Root

Prep Ahead Tip: The recipe comes together rather quickly, but also saves well! The quinoa can be cooked up to 4 days ahead of time, and the whole recipe can be made up to 3 days in advance.

Vegan/Gluten-free Substitutions: Recipe can be made vegan by replacing the ghee/butter with oil, omitting the eggs, and adding black beans or chickpeas.

Vegetable Quinoa Fried "Rice" from The Roasted Root

 

 

Wednesday

Vegan Butternut Squash Pasta from Hummusapien

Prep Ahead Tip: Sauce can be made one day in advance.

Vegan/Gluten-free Substitutions: Use gluten-free noodles to make gluten-free. Recipe is already vegan.

Vegan Butternut Squash Pasta from Hummusapien



Thursday

Korean Tempeh Bowls from Eats Well With Others

Prep Ahead Tip: The brown rice and sriracha mayo can be prepared a few days ahead of time. Additionally, the veggies can be chopped in advance and stored in the fridge until ready to cook.

Vegan/Gluten-free Substitutions: Use vegan mayo to make this vegan. Substitute gluten free tamari to ensure it’s gluten free.

Meat Lovers Version: Replace the tempeh with chicken or pork.

Korean Tempeh Bowls from Eats Well With Others

 

 

Click HERE to print the shopping list!

 

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Eleanor

Saturday 27th of October 2018

I like your recipes but I do not want to see advertising of clothes or anything else from other companies.

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