Healthy Vegetarian Meal Plans: Week 54
It’s time for another weekly meal plan! This is where we do the work putting together a dinner menu so you can relax and enjoy your weekend.
This week we’ve got Zucchini Taco Boats, Pesto Quinoa Bowls, Enchilada Stuffed Peppers, Plantain Tacos, and Mexican Street Corn Buddha Bowls.
I hope you find something you like and that you have a great weekend!
Sunday
Vegan Zucchini Taco Boats from Making Thyme for Health
Prep Ahead Tip: Filling and nacho cashew cream can be prepared up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Roasted Zucchini and Quinoa Bowls with Cilantro Pepita Pesto from Eats Well With Others
Prep Ahead Tip: The veggies can be roasted a few days ahead of time and then reheated when ready to eat. The pesto can also be made a few days ahead of time and stored in the fridge until ready to use.
Vegan/Gluten-free Substitutions: Omit the feta to make this vegan. It is already gluten free.
Tuesday
Black Bean and Baked Plantain Tacos from She Likes Food
Prep Ahead Tip: Recipe is quick to make but beans can be cooked in advance if not using canned.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use corn tortillas to make gluten-free.
Wednesday
Enchilada Stuffed Peppers with Avocado Cream from Hummusapien
Prep Ahead Tip: Quinoa can be cooked in advance. Sweet potato can shredded in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Mexican Street Corn Buddha Bowls with Basil Lime Vinaigrette from The Roasted Root
Prep Ahead Tip: The rice and the basil vinaigrette can be prepared up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and can easily be made vegan by omitting the egg and cheese. Add chickpeas for additional plant-based protein.
Click HERE to print the shopping list!
Your meal plan is awesome. Can I access additional weeks’ plans as well?
Thanks Cheryl! You can find all of them right here https://www.makingthymeforhealth.com/meal-plans/ :)