This week’s healthy vegetarian meal plan consists of Vegan Butternut Squash Enchiladas, Orange Tofu Chickpea Bowls, Broccoli Beet and Kale Brown Rice Bowls with Pesto, Slow Cooker Smoky Vegetarian Chili, and Roasted Delicata Squash Salad.
Vegan Butternut Squash Enchiladas from Making Thyme for Health
Prep Ahead Tip: The squash can be roasted in advance to help save time. Or you can prepare the filling in advance and wait to assemble when ready to cook.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use corn tortillas to make gluten-free.
Orange Tofu Chickpea Bowls from She Likes Food
Prep Ahead Tip: Rice can be cooked ahead of time if desired.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Paleo Option: Replace the tofu and chickpeas with chicken
Broccoli Beet and Kale Brown Rice Bowls with Pesto from The Roasted Root
Prep Ahead Tip: Rice can be prepared up to 4 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and can be made vegan by using vegan pesto sauce.
Slow Cooker Smoky Vegetarian Chili from Hummusapien
Prep Ahead Tip: Whole dish can be made ahead and re-heated whenever. It even tastes better on the second day!
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free!
Roasted Delicata Squash Salad from Eats Well With Others
Prep Ahead Tip: Roast the delicata squash ahead of time!
Vegan/Gluten-free Substitutions: The feta can be replaced with toasted pistachios or pepitas. It is already gluten free.
Click HERE to print the shopping list!