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.
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The risotto looks so good. I’m definitely going to make that this weekend. Thanks for posting!
Oh man oh man this all looks fabulous! Normally I hate risotto, but that recipe is tempting!
I definitely have my eye on the risotto too. It’s a must-try!
The roasted sweet potato cauliflower rice bowl is my favourite for this week! It looks so good and I need a good ol’ Buddha bowl without being too bloated! ?✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Aren”t Buddha bowls the best?!