Healthy Vegetarian Meal Plans: Week 29
It’s that time again, folks! This week we’ve got brinner (breakfast meets dinner, my fave), warm lentil salad with dijon dressing, winter vegetable tostadas, avocado black bean burgers and sweet potato curry.
I hope you find something you like and that you have a wonderful weekend!
Sunday
The Ultimate Healthy Breakfast Bowls from The Roasted Root
Prep Ahead Tip: No need to prepare anything ahead of time, as the recipe comes together quickly and is best when eaten fresh.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Replace the eggs with tofu to make a tofu scramble for a vegan option.
Monday
Warm Lentil and Kale Salad with Lemon Dijon Dressing from She Likes Food
Prep Ahead Tip: Lentils and potatoes can be cooked ahead of time, if desired.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Tuesday
Winter Vegetable Tostadas with Gruyere and Fontina from Eats Well With Others
Prep Ahead Tip: No need to prepare anything ahead of time for this recipe! It is very quick to come together.
Vegan/Gluten-free Substitutions: Use your favorite vegan cheese or omit the cheese entirely to make it vegan.
Wednesday
Avocado Bean Burgers from Hummusapien
Prep Ahead Tip: Burgers can be prepped up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Swift Sweet Potato Curry from Making Thyme for Health
Prep Ahead Tip: Rice can be cooked up to 3 days in advance. Otherwise recipe comes together very fast and doesn’t need any prep!
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Click HERE to print the shopping list!
Thanks Sarah for sharing this post. I really loved your day by day foods plan. Very definitive and thoughtful. I am trying to be a vegetarian hope this would help me.