Healthy Vegetarian Meal Plan Week of 10-7-2017

Who’s coming over for enchiladas?!

Sunday

Sweet Potato, Quinoa and Veggie Enchilada Bake from She Likes Food

Prep Ahead Tip: The entire meal can be assembled up to 3 days in advance and just re-heated in the oven when ready to eat.

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

Monday

One-Pot Red Lentil Sweet Potato Stew from Making Thyme for Health

Prep Ahead Tip: Sweet potato can be baked up to 2 days in advance and stored in the refrigerator.

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

Tuesday

Roasted Vegetable Forbidden Rice Bowls with Carrot Top Pesto from The Roasted Root

Prep Ahead Tip: The vegetables and rice can be prepared up to 3 days in advance, and the pesto sauce can be made up to 1 week ahead of time

Vegan/Gluten-free Substitutions: Recipe is already gluten-free. Omit egg to make vegan.

Wednesday

Southwestern Breakfast Bowls from Hummusapien

Prep Ahead Tip: Sauce can be made in advance.

Vegan/Gluten-free Substitutions: Omit eggs and use vegan mayo to make vegan. Already gluten-free.

Thursday

Weeknight Lentil Bowls with Zucchini Ragout and Basil Vinaigrette from Eats Well With Others

Prep Ahead Tip: The lentils and dressing can be prepared in advance to save time when making this.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Use dairy-free ricotta to make vegan.

Click HERE to print the shopping list!