Healthy Vegetarian Meal Plans Week 51
Happy weekend, friends! Do you guys have any fun plans for the 4th?
I have a feeling little Lucy is going to freak out when she hears the fireworks so we’ll probably have to avoid those this year. I was also hoping to grill up some Beyond Burgers but they were all sold out when we went to get them. Instead I’ll be making my BBQ Lentil Burgers which you can find the recipe for below along with Avocado Nicoise Salad, Seven Layer Tostadas, Farmers Market Rice Bowls and Avocado Pesto Zucchini Noodles.
I hope you find something you like! Have a great weekend!
BBQ Lentil Sweet Potato Burgers from Making Thyme for Health
Prep Ahead Tip: Burgers can be prepped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Use a flax egg to make vegan.
Avocado Nicoise Salad with Pesto from She Likes Food
Prep Ahead Tip: Potatoes can be cooked up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Use vegan pesto to make vegan.
Mexican Seven Layer Dip Tostadas from Eats Well With Others
Prep Ahead Tip: This recipe comes together in about 20 minutes, so no prep ahead is necessary.
Vegan/Gluten-free Substitutions: Omit the cheese to make these vegan. Use corn tortillas to make them gluten free.
Farmers Market Forbidden Rice Bowls from The Roasted Root
Prep Ahead Tip: The rice can be cooked up to 3 days ahead of time, and the dressing can be prepared up to 5 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit the cotija cheese to make this recipe vegan.
Avocado Basil Pesto Zucchini Noodles from Hummusapien
Prep Ahead Tip: Buy premade zucchini noodles or spiralize zucchini up to 2 days in advance to help save time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
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