You guys, I am a free woman!!! I had my last residency interview yesterday and it is SO LIBERATING.
Cue mega dance party.
I might just have to celebrate with something really decadent this weekend (there are salted caramel pudding parfaits on my mind…), BUT DO NOT FEAR. There are going to be so many vegetables involved as well. Pinky swear.
I’m sure you’ve got vegetables (and hopefully something sweet!) on your mind as well, so get excited for this week’s meal plan, which features the most beautiful roasted winter veggie bowls I’ve ever seen, a LOADED lentil salad, crazy awesome veggie tacos, one of my most favorite soups ever with a crunchy chickpea topping, and chickpea salad sandwiches that are so perfect for healthy lunch leftovers.
Roasted Winter Vegetable Bowls with Nutmeg Tahini from The Roasted Root
Prep Ahead Tip: The tahini dressing can be prepared up to 5 days ahead of time, and the rice and roasted vegetables can be made up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.
Loaded Lentil Salad from Hummusapien
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Chipotle Sweet Potato Tacos with Avocado Cream from Making Thyme for Health
Prep Ahead Tip: The cabbage can be made up to 2 days in advance.
Carrot, Squash, and Coriander Soup with Crunchy Harissa Chickpeas from Eats Well With Others
Prep Ahead Tip: The vegetables can be choped ahead of time, but otherwise this comes together very quickly.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Curried Chickpea Salad Sandwiches from She Likes Food
Prep Ahead Tip: Chickpea salad can be made up to 3 days ahead of time, but doesn’t take much time to make.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free bread to make GF.
Click HERE to print the shopping list!