Happy Saturday! This week’s meal plan features Roasted Veggie Pasta Salad, One-Pot Skillet Lasagna, Sweet Potato Enchilada Bowls, Cherry and Apricot Couscous Salad and Southwest Veggie Burgers.

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

Sunday

Roasted Veggie Pasta Salad from Hummusapien

Prep Ahead Tip: Veggies can be chopped ahead of time.

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

 

Monday

One-Pot Summer Vegetable Skillet Lasagna from Making Thyme for Health

Prep Ahead Tip: Cashew ricotta can be prepared up to 3 days in advance. Can also use store-bought vegan ricotta to help save time.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free pasta to make GF.

 

Tuesday

 Spiralized Sweet Potato Enchilada Bowls from She Likes Food

Prep Ahead Tip: Sweet potato can be spiralized up to 3 days in advance and stored in an airtight container.

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

 

Wednesday

Israeli Couscous Salad with Cherries, Apricots, and Goat Cheese from Eats Well With Others

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

Vegan/Gluten-free Substitutions:To make this vegan, omit the goat cheese and substitute the honey with maple syrup. To make it gluten free, substitute quinoa for the couscous.

 

Thursday

Southwest Veggie Burgers with Black Bean Corn Salsa from The Roasted Root

Prep Ahead Tip: Burgers can be made up to 3 days in advance and stored sealed in the refrigerator.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Substitute egg with a flax egg to make vegan.

 

Click HERE to print the shopping list!