This week’s heavenly meal plan has got a little bit of everythang for you to chomp, munch, crunch, and slurp on. Eat up and enjoy!
Roasted Winter Vegetable Bowls with Nutmeg Tahini from The Roasted Root
Prep Ahead Tip: The tahini dressing can be prepared up to 5 days ahead of time, and the rice and roasted vegetables can be made up to 3 days ahead of time.
Loaded Lentil Salad from Hummusapien
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Chipotle Sweet Potato Tacos with Avocado Cream from Making Thyme for Health
Prep Ahead Tip: The cabbage can be made up to 2 days in advance.
Carrot, Squash, and Coriander Soup with Crunchy Harissa Chickpeas from Eats Well With Others
Prep Ahead Tip: The vegetables can be choped ahead of time, but otherwise this comes together very quickly.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Curried Chickpea Salad Sandwiches from She Likes Food
Prep Ahead Tip: Chickpea salad can be made up to 3 days ahead of time, but doesn’t take much time to make.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free bread to make GF.
Click HERE to print the shopping list!