Drooling through this week’s Healthy Vegetarian Meal Plan like…

Sunday

Mango, Wheatberry and Arugula Salad with Cilantro Lime Vinaigrette from Hummusapien

Prep Ahead Tip: Dressing and wheat berries can be cooked/made up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan. Sub quinoa or brown rice to make GF.

Monday

Southwestern Power Salad with Creamy Cilantro Lime Dressing from She Likes Food

Prep Ahead Tip: Sweet potatoes can be roasted up to 3 days ahead of time. Salad dressing can be made up to 2 days ahead of time.

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

Tuesday

Crispy Black Bean Tacos with Mango Pico de Gallo from Eats Well With Others

Prep Ahead Tip: The mango pico de gallo can be prepared ahead of time and stored in the fridge until ready to use.

Vegan/Gluten-free Substitutions: To make this vegan, replace the queso fresco with vegan shredded cheese or omit it entirely. Recipe is already gluten free.

Wednesday

Creamy Polenta with Caramelized Onions, Peppers, and Mushrooms from The Roasted Root

Prep Ahead Tip: There’s little prep involved for this recipe but you can chop the vegetables in advance, if desired.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit the feta and sub vegan butter to make vegan.

Thursday

Portobello Steaks with Pesto Aioli from Making Thyme for Health

Prep Ahead Tip: The pesto aioli can be made up to 3 days in advance.

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

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