Healthy Vegetarian Meal Plans: Week 34

We’re getting so close to spring! The recipes this week are a good mix of light and warm meals to help get you through the remaining chilly days.

I hope you find something you like and that you enjoy the rest of your weekend!

Sunday

Roasted Veggie Buddha Bowls with Pesto from She Likes Food

Prep Ahead Tip: Quinoa and pesto can be made up to 3 days in advance.

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

Roasted Veggie Buddha Bowls with Pesto from She Likes Food

 

Monday

Sweet Potato Veggie Burgers from The Roasted Root

Prep Ahead Tip: The sweet potato and brown rice can be prepared up to 3 days ahead of time. The burger mixture can also be prepared up to 5 days in advance and stored in a sealed container until ready to make into burgers.

Vegan/Gluten-free Substitutions: This recipe is already vegan. Make it gluten-free by serving on a gluten-free burger bun or enjoy as a lettuce wrap.

Sweet Potato Veggie Burgers from The Roasted Root

Tuesday

Lentil Carrot Tacos with Chipotle Cream from Making Thyme for Health

Prep Ahead Tip: The chipotle cream and/or the filling can be made up to 2 days in advance.

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

Lentil Carrot Tacos with Chipotle Cream from Making Thyme for Health

 

Wednesday

White Bean Soup with Rosemary Oil from Eats Well With Others

Prep Ahead Tip: The rosemary oil can be made ahead and stored in the fridge. Just reheat and when ready to use.

Vegan/Gluten-free Substitutions: To make this vegan, omit the parmesan cheese garnish. Use gluten free pasta if desired.

White Bean Soup with Rosemary Oil from Eats Well With Others

 

Thursday

Curried Cauliflower Chickpea Buddha Bowl from Hummusapien

Prep Ahead Tip: Sauce can be made up to 3 days in advance.

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

Curried Cauliflower Chickpea Buddha Bowl from Hummusapien

 

Click HERE to print the shopping list!