Healthy Vegetarian Meal Plans Week 45
Happy weekend! I hope you are all enjoying what’s left of the mild spring days before summer arrives.
This week’s meal plan features Crispy Baked Black Bean & Sweet Potato Tacos, White Bean Mason Jar Salads, Peanut Sauce Vegetable Stir-Fry, Beet Patties with Vegan Tzatziki, and a Blueberry Nectarine Salad.
Cheers to a healthy week ahead!
Sunday
Crispy Baked Black Bean & Sweet Potato Tacos from She Likes Food
Prep Ahead Tip: If using homemade sweet potato puree, you can make that up to 4 days in advance.
Vegan/Gluten-free Substitutions: Use vegan cheese to make vegan.
Monday
White Bean, Basil, and Arugula Mason Jar Salads from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time and quinoa can be cooked ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Vegetable Stir Fry with Thai Peanut Sauce from The Roasted Root
Prep Ahead Tip: The rice and peanut sauce can be made up to 3 days ahead of time, and the stir fry itself can be made up to 3 days in advance, as it saves very well.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Wednesday
Beet Patties with Vegan Tzatziki from Making Thyme for Health
Prep Ahead Tip: Beet patties and tzatziki can be prepared up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free. Be sure to use certified GF oats for allergies.
Thursday
Blueberry, Nectarine, and Burrata Salad with Maple Balsamic Vinaigrette from Eats Well With Others
Prep Ahead Tip: This is an easy no-cook recipe! However, if you’re really pressed for time, the dressing can be made ahead and stored in the fridge until ready to use. Just give it a good shake before dressing the salad.
Vegan/Gluten-free Substitutions: To make this vegan, omit the burrata. It is already gluten free.
Click HERE to print the shopping list!
Thanks to your weekly meal plans, cooking is far easier and enjoyable! Cannot wait to try all these dishes!
Thanks so much Agness!