Healthy Vegetarian Meal Plans: Week Twelve

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It’s officially fall! The weather in my neck of the woods hasn’t got the memo yet but I’m not complaining. I still need to go through my drawers and dig out my sweaters and leggings. Actually, I’ve been thinking about giving the whole capsule wardrobe thing a go. Have any of you tried it yet?

Anyway, let’s talk about delicious fall food. This week we’ve got a nice variety of healthy meals: Curried Lentil soup, Greek Hummus Pizza, Avocado Bean Burgers, Smoky Butternut Squash Salad, and a super easy One Pan Sweet Potato Bake. There’s also a shopping list with color coded ingredients according to what section you can find them in the grocery store (green for produce, blue for pantry items, and red for eggs/dairy). I hope you find something you like and that you have a wonderful and healthy week ahead!

Sunday

Curried Sweet Potato, Carrot and Red Lentil Soup from She Likes Food

Prep Ahead Tip: This soup can be made ahead of time and heated up when ready to eat!

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

Curried Sweet Potato, Carrot and Red Lentil Soup from She Likes Food

Monday

Greek Hummus Pizza from The Roasted Root

Prep Ahead Tip: The pizza dough can be prepared in advance and refrigerated up to 2 days ahead of time (or frozen, if longer than 2 days). Or you can use store-bought to help save time. If using your own homemade hummus versus store-bought, the hummus can be prepared up to 5 days ahead of time.

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

Greek Hummus Pizza from The Roasted Root

 

Tuesday

Avocado Bean Burgers from Hummusapien

Prep Ahead Tip: Burgers can be made up to 2 days in advance and stored in the refrigerator.

Vegan/Gluten-free Substitutions: Make sure to use certified gluten-free oat flour and serve on GF buns.

Avocado Bean Burgers from Hummusapien

 

Wednesday

Butternut Squash and Smoky Black Bean Kale Salad from Eats Well With Others

Prep Ahead Tip: To make super easy to throw together, roast the butternut squash ahead of time and whip up the dressing. Store both in the fridge for up to 2 days, until ready to use!

Vegan/Gluten-free Substitutions: Recipe is already gluten-free. To make this vegan, just omit the goat cheese and substitute the honey with maple syrup or agave nectar.

Butternut Squash and Smoky Black Bean Kale Salad from Eats Well With Others

 

Thursday

One Pan Mexican Sweet Potato Bake from Making Thyme for Health

Prep Ahead Tip: This recipe only takes 10 minutes to prep!

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

One Pan Mexican Sweet Potato Bake from Making Thyme for Health

 

 

Click HERE to print the shopping list!

 

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