The holidays are upon us and so is a week of delish recipes! This meal plan has the warmth and taste of the holiday spirit, so get ready and get prepping!

Sunday

Slow Cooker Loaded Baked Sweet Potatoes from Hummusapien

Prep Ahead Tip: Sweet potatoes can be cooked ahead of time.

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

Monday

Sumac-Spiced Spaghetti Squash and Two Potato Hash from Eats Well With Others

Prep Ahead Tip: The spaghetti squash can be roasted ahead of time.

Vegan/Gluten-free Substitutions: To make this vegan, replace the eggs with scrambled tofu or tempeh.

Tuesday

Asian Kale Power Salad from She Likes Food

Prep Ahead Tip: Quinoa can be cooked up to 4 days ahead of time.

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

Wednesday

Vegetarian Ramen with Garlic-Ginger Broth from The Roasted Root

Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance and stored in an airtight container in the refrigerator.

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

Thursday

Easy White Bean and Cabbage Soup from Making Thyme for Health

Prep Ahead Tip: Cabbage can be chopped up to 4 days in advance and stored in an airtight container in the refrigerator.

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

Click HERE to print the shopping list!