This week's meal plan has got pizza, sweet potatoes, lentils, beans, and burgers --- does it get any yummier?! Bon appetit!
Sunday
Curried Sweet Potato, Carrot and Red Lentil Soup from She Likes Food
Prep Ahead Tip: This soup can be made ahead of time and heated up when ready to eat!
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
Greek Hummus Pizza from The Roasted Root
Prep Ahead Tip: The pizza dough can be prepared in advance and refrigerated up to 2 days ahead of time (or frozen, if longer than 2 days). Or you can use store-bought to help save time. If using your own homemade hummus versus store-bought, the hummus can be prepared up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Tuesday
Avocado Bean Burgers from Hummusapien
Prep Ahead Tip: Burgers can be made up to 2 days in advance and stored in the refrigerator.
Vegan/Gluten-free Substitutions: Make sure to use certified gluten-free oat flour and serve on GF buns.
Wednesday
Butternut Squash and Smoky Black Bean Kale Salad from Eats Well With Others
Prep Ahead Tip: To make super easy to throw together, roast the butternut squash ahead of time and whip up the dressing. Store both in the fridge for up to 2 days, until ready to use!
Vegan/Gluten-free Substitutions: Recipe is already gluten-free. To make this vegan, just omit the goat cheese and substitute the honey with maple syrup or agave nectar.
Thursday
One Pan Mexican Sweet Potato Bake from Making Thyme for Health
Prep Ahead Tip: This recipe only takes 10 minutes to prep!
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Click HERE to print the shopping list!
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