Healthy Vegetarian Meal Plans Week 45
Happy weekend! I hope you are all enjoying what’s left of the mild spring days before summer arrives.
This week’s meal plan features Crispy Baked Black Bean & Sweet Potato Tacos, White Bean Mason Jar Salads, Peanut Sauce Vegetable Stir-Fry, Beet Patties with Vegan Tzatziki, and a Blueberry Nectarine Salad.
Cheers to a healthy week ahead!
Crispy Baked Black Bean & Sweet Potato Tacos from She Likes Food
Prep Ahead Tip: If using homemade sweet potato puree, you can make that up to 4 days in advance.
Vegan/Gluten-free Substitutions: Use vegan cheese to make vegan.
White Bean, Basil, and Arugula Mason Jar Salads from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time and quinoa can be cooked ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Vegetable Stir Fry with Thai Peanut Sauce from The Roasted Root
Prep Ahead Tip: The rice and peanut sauce can be made up to 3 days ahead of time, and the stir fry itself can be made up to 3 days in advance, as it saves very well.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Beet Patties with Vegan Tzatziki from Making Thyme for Health
Prep Ahead Tip: Beet patties and tzatziki can be prepared up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free. Be sure to use certified GF oats for allergies.
Blueberry, Nectarine, and Burrata Salad with Maple Balsamic Vinaigrette from Eats Well With Others
Prep Ahead Tip: This is an easy no-cook recipe! However, if you’re really pressed for time, the dressing can be made ahead and stored in the fridge until ready to use. Just give it a good shake before dressing the salad.
Vegan/Gluten-free Substitutions: To make this vegan, omit the burrata. It is already gluten free.
Click HERE to print the shopping list!