This week’s meal plan featured Taco Stuffed Sweet Potatoes, Eggplant Curry with Cucumber Mint Raita, Kale Pesto Pasta Salad, Skillet Brown Rice with Beans and Heirloom Tomato Salsa,  and 30-Minute Red Beans and Cauliflower Rice. I hope you find something that inspires you in the kitchen. Have a wonderful weekend!

Sunday

Taco Stuffed Sweet Potatoes from Hummusapien

Prep Ahead Tip: Sweet potatoes and cabbage slaw can be made ahead of time to make this meal come together quickly.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.

 

 

Monday

Eggplant Curry with Cucumber Mint Raita from Making Thyme for Health

Prep Ahead Tip: Raita and eggplant curry can be made up to 1 day in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

 

Tuesday

Kale Pesto Pasta Salad from The Roasted Root

Prep Ahead Tip: Prepare the kale pesto sauce up to 5 days ahead of time. Pasta can be prepared and refrigerated in a tupperware container up to 2 days ahead of time.

Vegan/Gluten-free Substitutions: Omit the parmesan cheese to make this recipe vegan.

 

Wednesday

Skillet Brown Rice with Beans and Heirloom Tomato Salsa from Eats Well With Others

Prep Ahead Tip: The rice can be cooked ahead of time and stored in the fridge until ready to use.

Vegan/Gluten-free Substitutions: This recipe is already gluten free and vegan.

Thursday

30-Minute Red Beans and Cauliflower Rice from She Likes Food

Prep Ahead Tip: Recipe only takes 30 minutes to prepare.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

 

Click HERE to print the shopping list!