Healthy Vegetarian Meal Plans: Week 38
Happy April, friends! I hope your weekend is going well so far.
We’ve got Spring Detox Salad, Spinach and Artichoke Pesto Spaghetti Squash, Black Bean Tostadas, Curried Chickpea Salad and Pinto Bean Enchiladas on the menu this week.
Cheers to a healthy week ahead!
Sunday
Spring Cleaning Detox Salad from The Roasted Root
Prep Ahead Tip: The dressing can be prepared up to a week ahead of time, and the vegetables can be chopped 1 day in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and GF.
Monday
Spinach Artichoke Pesto Spaghetti Squash Bowls from Making Thyme for Health
Prep Ahead Tip: Pesto can be made up to 2 days in advance and stored in the refrigerator in a sealed container.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Sub vegan mozzarella (I love Miyoko’s Kitchen crumble mozzarella) and/or cashew parmesan to make vegan.
Tuesday
Black Bean & Avocado Tostadas with Strawberry Salsa from She Likes Food
Prep Ahead Tip: Strawberry salsa can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
Curried Chickpea Salad from Hummusapien
Prep Ahead Tip: Sauce can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Spinach and Pinto Bean Enchiladas from Eats Well With Others
Prep Ahead Tip: The enchilada sauce can be made ahead of time and stored in the refrigerator until ready to use!
Vegan/Gluten-free Substitutions: To make this recipe vegan, omit the cheese. It is already gluten free.
Click HERE to print the shopping list!
I would like to see more recipes like these. Big time help for who eat plant base for more than three years .