This week’s vegetarian meal plan goes from stew to quinoa fried rice — does it get any more yummy?!

 Sunday

One-Pot Red Lentil Stew from Making Thyme for Health

Prep Ahead Tip: Sweet potato can be roasted up to 2 days in advance. Cashew coconut lime cream can also be prepared a few days in advance.

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

Monday

Baked Ziti with Roasted Red Peppers, Baby Kale, and Ricotta from Eats Well With Others

Prep Ahead Tip: The baked ziti can actually be baked off ahead of time (over the weekend!) and then rewarmed in the oven for 10 minutes when ready to serve.

Vegan/Gluten-free Substitutions: To make this vegan, replace the butter with more olive oil and replace the heavy cream, ricotta, and mozzarella with your favorite vegan substitutes. Use gluten free pasta to make it gluten free.

Tuesday

Spring Green Buddha Bowls with Green Goddess Dressing from The Roasted Root

Prep Ahead Tip: The rice can be cooked up to 3 days ahead of time. The vegetables can be roasted 2 days in advance, and the dressing can be prepared 2 days in advance

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

Wednesday

Thai Quinoa Fried Rice from Hummusapien

Prep Ahead Tip: Yogurt sauce can be prepared up to 3 days in advance.

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

Thursday

Roasted Sweet Potato Salad with Pomegranate, Black Beans and Avocado from She Likes Food

Prep Ahead Tip: Salad doesn’t take long to make at all!

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

Click HERE to print the shopping list!