Happy holiday weekend! Whether you’re celebrating Easter or Passover or just making the most of this spring weather, I hope it’s a good one.
Enjoy this week’s meal plan and happy eating!!
Sunday
Sweet Potato and Black Bean Vegetarian Meatball Enchilada Bake from She Likes Food
Prep Ahead Tip: Meatballs can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Use gluten free breadcrumbs to make gluten free and vegan cheese to make vegan.
Monday
One-Pot Lentil Taco Skillet from Making Thyme for Health
Prep Ahead Tip: Lentils can be cooked and vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Shaved Asparagus, Strawberry, and Goat Cheese Flatbreads from Eats Well With Others
Prep Ahead Tip: No need to prep ahead, these come together pretty quickly.
Vegan/Gluten-free Substitutions: To make these vegan, just omit the goat cheese – they will still be delicious! Use a gluten free flatbread to make them gluten free.
Wednesday
Spring Vegetable Pad Thai from The Roasted Root
Prep Ahead Tip: Recipe comes together quickly, so advance prep is not necessary
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Curried Cauliflower Chickpea Buddha Bowl from Hummusapien
Prep Ahead Tip: Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free with tamari.
Click HERE to print the shopping list!
I’m already ready to be done with Passover and get back to lentils and beans!