Have you been baking up a storm in preparation for Christmas? I have! It’s been a maelstrom of grain-free flours and preheating to 350, and taste testing to my heart’s delight. This coming week, I’ll be posting three holiday-inspired cookie recipes, so stay tuned!
On this week’s healthy vegetarian meal plan, we have Balsamic Dijon Tempeh Buddha Bowls, Smoky Pumpkin Black Bean Chili, Roasted Winter Vegetable Bowls with Nutmeg Tahini, Sweet Potato Lentil Tortilla Soup, and Curried Chickpea Salad. Enjoy your weekend and your meal prep!
Balsamic Dijon Tempeh Buddha Bowls from Making Thyme for Health
Prep Ahead Tip: Vegetables (except for potatoes) can be chopped and tempeh can be marinated up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and can be made gluten-free by using quinoa or rice in place of frekkeh.
Smoky Pumpkin Black Bean Chili from She Likes Food
Prep Ahead Tip: Chili can be prepared up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Roasted Winter Vegetable Bowls with Nutmeg Tahini from The Roasted Root
Prep Ahead Tip: The ragout can be prepared ahead of time and is great reheated!
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use quinoa in place of the couscous to make it gluten free.
Sweet Potato Lentil Tortilla Soup from Eats Well With Others
Prep Ahead Tip: Cook the lentils ahead of time so that they are ready to go when you are ready to make this soup.
Vegan/Gluten-free Substitutions: Replace the butter with olive or coconut oil to make this vegan. It is already gluten free.
Curried Chickpea Salad from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time, but no cooking is required so this comes together quickly!
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
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