Save time and money by planning ahead with this weekly Healthy Vegetarian Meal Plan, grocery list included!

Sweet potato season is upon us! I can smell it in the air. *sniff sniff*

Sunday

Eggplant Curry with Cucumber Lime Raita from Making Thyme for Health

Prep Ahead Tip: Cucumber mint raita can be prepared up to 2 days in advance. Use precooked rice or cook rice in advance to save time.

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

Monday

Quinoa Chickpea and Sweet Potato Salad from She Likes Food

Prep Ahead Tip: Salad can be made up to 2 days in advance and re-heated when ready to eat.

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

Tuesday

Golden French Lentil Soup from Hummusapien

Prep Ahead Tip: Finished recipe can be held in an air-tight container and re-heated for up to 5 days.

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

Wednesday

Weeknight Lentil Bowls with Zucchini Ragout from Eats Well With Others

Prep Ahead Tip: The lentils and basil vinaigrette can be prepared ahead of time.

Vegan/Gluten-free Substitutions: To make these vegan, omit the ricotta. This recipe is already gluten free.

Thursday

Vegan Red Curry Zucchini Noodle Bowls from The Roasted Root

Prep Ahead Tip: Recipe is quick and easy to make – no advance prep necessary.

Vegan/Gluten-free Substitutions: Recipe is vegan and GF. Add chickpeas or black beans for additional plant-based protein.

Click HERE to print the shopping list!