Here we go! Another meal plan to keep you satiated throughout the week!
On this week’s meal plan, we have Taco Stuffed Sweet Potatoes, Eggplant Curry with Cucumber Mint Raita, Kale Pesto Pasta Salad, Skillet Brown Rice with Beans and Heirloom Tomato Salsa, and 30-Minute Red Beans with Cauliflower Rice.
Enjoy and stay cool!
Sunday
Taco Stuffed Sweet Potatoes from Hummusapien
Prep Ahead Tip: Sweet potatoes and cabbage slaw can be made ahead of time to make this meal come together quickly.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
Eggplant Curry with Cucumber Mint Raita from Making Thyme for Health
Prep Ahead Tip: Raita and eggplant curry can be made up to 1 day in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Kale Pesto Pasta Salad from The Roasted Root
Prep Ahead Tip: Prepare the kale pesto sauce up to 5 days ahead of time. Pasta can be prepared and refrigerated in a tupperware container up to 2 days ahead of time.
Vegan/Gluten-free Substitutions: Omit the parmesan cheese to make this recipe vegan.
Wednesday
Skillet Brown Rice with Beans and Heirloom Tomato Salsa from Eats Well With Others
Prep Ahead Tip: The rice can be cooked ahead of time and stored in the fridge until ready to use.
Vegan/Gluten-free Substitutions: This recipe is already gluten free and vegan.
Thursday
30 Minute Red Beans and Cauliflower Rice from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to prepare.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!
