Dancing into the weekend with tortilla soup and buddha bowls galore!
Sunday
Sweet Potato and Black Bean Bowls with Cilantro Lime Pesto from She Likes Food
Prep Ahead Tip: Sweet potatoes can be roasted up to 2 days in advance. Pesto can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Vegan Italian Meatloaf Cups from Making Thyme for Health
Prep Ahead Tip: Entire recipe can be prepped in advance. Cover and refrigerate until ready to cook then add marinara after.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Loaded Vegetarian Tortilla Soup from Eats Well With Others
Prep Ahead Tip: This recipe comes together super quickly, so no need to prep anything ahead!
Vegan/Gluten-free Substitutions: Omit the queso fresco to make this vegan. It is already gluten free.
Wednesday
Avocado Egg Salad from The Roasted Root
Prep Ahead Tip: Eggs can be hard boiled up to 3 days in advance.
Vegan/Gluten-free Substitutions: Make this recipe vegan by replacing eggs with scrambled tofu.
Thursday
Chickpea Broccoli Buddha Bowl from Hummusapien
Prep Ahead Tip: Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Already vegan and can be gluten-free with tamari.
Click HERE to print the shopping list!
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