Healthy Vegetarian Meal Plan: Week of 9-24-2016

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.