Healthy Vegetarian Meal Plan: Week of 7-29-2017

Taco stuffed sweet potatoes wut wutttttt!

Sunday

15-Minute Zucchini Noodle Lasagna Bowls from She Likes Food

Prep Ahead Tip: Recipe only takes 15 minutes, so no need to prep much ahead of time.

Vegan/Gluten-free Substitutions: Use almond or cashew ricotta to make vegan.

Monday

Spinach and White Bean Burgers with Avocado Crema from Eats Well With Others

Prep Ahead Tip: The burgers can be prepped and baked ahead of time, then reheated when ready to eat.

Vegan/Gluten-free Substitutions: Replace the eggs with two flax eggs to make the burgers vegan. The greek yogurt in the avocado crema can be replaced with vegan yogurt as well. Use your favorite gluten-free flour blend to make these gluten free.

Tuesday

Summer Buddha Bowls with Green Goddess Tahini Dressing from The Roasted Root

Prep Ahead Tip: The rice can be cooked and the dressing can be prepared up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Omit the queso fresco to make this vegan.

Wednesday

Portobello Steaks with Pesto Aioli from Making Thyme for Health

Prep Ahead Tip: Pesto can be made in advance if using mayo or yogurt.

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

Thursday

Vegan Taco Stuffed Sweet Potatoes from Hummusapien

Prep Ahead Tip: Sweet Potatoes can be baked in advance to help save time.

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

Click HERE to print the shopping list!