We’re eating all the comfort food this week!!
Sunday
One Pot Coconut Curry Quinoa Lentils and Sweet Potato from She Likes Food
Prep Ahead Tip: Sweet potatoes can be diced up to 3 days in advance
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Monday
Chili Stuffed Spaghetti Squash Bowls from Making Thyme for Health
Prep Ahead Tip: Chili can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Tuesday
Miso Noodle Soup with Corn, Kale, and Snap Peas from Eats Well With Others
Prep Ahead Tip: Recipe comes together very quickly, no need to make any part ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Wednesday
Guacamole and Black Bean Stuffed Sweet Potatoes from The Roasted Root
Prep Ahead Tip: The sweet potatoes can be roasted up to 3 days in advance (but best when prepared same-day).
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Thursday
Creamy Vegan Cauliflower Soup from Hummusapien
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Click HERE to print the shopping list!
Every time I read these posts of yours, I’m just like OH. WOW. GIMME.
Aside from the guacamole in one of the recipes, everything this week looks so SO good, I want to try them all!
I love the look of the Chili Stuffed Spaghetti Squash Bowls. So happy that fall’s here, time for winter squash, my favourites!
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Ahhhhh, where are Friday and Ssturday????
I cant’ wait to try the soup! Sounds perfect