Well, I was really hoping that spring was on the horizon but then we were greeted with TWENTY DEGREE WEATHER today. It totally dashed our plans to go to a breakfast/brunch spot that was a little bit further away than usual. Boo.
I guess this means a few more weeks of cozy comfort food are in order! This week’s meal plan features exactly that with TWO buddha bowls filled with roasted veggie goodness, one of my favorite soups that I’ve made this winter season, hearty sweet potato veggie burgers, and feel-good lentil carrot tacos. Stay warm and happy eating!
Sunday
Roasted Veggie Buddha Bowls with Pesto from She Likes Food
Prep Ahead Tip: Quinoa and pesto can be made up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Sweet Potato Veggie Burgers from The Roasted Root
Prep Ahead Tip: The sweet potato and brown rice can be prepared up to 3 days ahead of time. The burger mixture can also be prepared up to 5 days in advance and stored in a sealed container until ready to make into burgers.
Vegan/Gluten-free Substitutions: This recipe is already vegan. Make it gluten-free by serving on a gluten-free burger bun or enjoy as a lettuce wrap.
Tuesday
Lentil Carrot Tacos with Chipotle Cream from Making Thyme for Health
Prep Ahead Tip: The chipotle cream and/or the filling can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
White Bean Soup with Rosemary Oil from Eats Well With Others
Prep Ahead Tip: The rosemary oil can be made ahead and stored in the fridge. Just reheat and when ready to use.
Vegan/Gluten-free Substitutions: To make this vegan, omit the parmesan cheese garnish. Use gluten free pasta if desired.
Thursday
Curried Cauliflower Chickpea Buddha Bowl from Hummusapien
Prep Ahead Tip: Sauce can be made up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!