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.

Roasted Zucchini and Quinoa Bowls with Cilantro Pepita Pesto from Eats Well With Others

 

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.

Black Bean and Baked Plantain Tacos from She Likes Food

 

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.

Enchilada Stuffed Peppers with Avocado Cream from Hummusapien

 

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.

Mexican Street Corn Buddha Bowls with Basil Lime Vinaigrette from The Roasted Root

 

Click HERE to print the shopping list!