Healthy Vegetarian Meal Plan Week of 1-6-2018

New year, same me. No diets or cleanses happening over here, just plenty of soul satisfying mouthwatering meals!

Sunday

Vegetarian Chili from Hummusapien

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

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

Monday

Easy White Bean Cabbage Soup from Making Thyme for Health

Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.

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

Tuesday

Roasted Sweet Potato Cauliflower Rice Buddha Bowls from The Roasted Root

Prep Ahead Tip: Recipe is vegan and gluten-free.

Vegan/Gluten-free Substitutions: The sauce can be prepared up to 5 days in advance, the sweet potato may be roasted 3 days in advance, and the cauliflower rice can be cooked up to 3 days ahead of time.

Wednesday

Butternut Squash and Rosemary Risotto from Eats Well With Others

Prep Ahead Tip: The butternut squash can be grated ahead of time.

Vegan/Gluten-free Substitutions: Omit the parmesan cheese and substitute olive oil for the butter to make this vegan. It is already gluten free.

Thursday

Loaded Kale Caesar Salad from She Likes Food

Prep Ahead Tip: Sweet potato can be roasted up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free bread to make it gluten free.

Click HERE to print the shopping list!