Breakfast for dinner is happening this week and I legit can’t contain my excitement!

Sunday

Roasted Potato Burrito Bowls from Making Thyme for Health

Prep Ahead Tip: Potatoes can be roasted in advance to help save time. If using cashew nacho cream, I recommend preparing that in advance.

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

Monday

30-Minute Sesame Ginger Noodles with Vegetables from She Likes Food

Prep Ahead Tip: Recipe only takes 30 minutes to make!

Vegan/Gluten-free Substitutions: Already vegan and gluten free.

Tuesday

Sweet Potato and Peanut Soup from Eats Well With Others

Prep Ahead Tip: The soup itself can be made ahead of time and stored in the fridge. However, the peanut garnish tastes best when made the day of.

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

Wednesday

Glowing Carrot Ginger Soup from Hummusapien

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

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

Thursday

Late Summer Balsamic Roasted Vegetable Omelettes from The Roasted Root

Prep Ahead Tip: The vegetables may be roasted up to 2 days ahead of time

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Make it vegan by preparing a tofu scramble as opposed to an egg omelette, and omit the feta cheese (replace with vegan “cheese” if desired).

Click HERE to print the shopping list!