I can’t believe it’s the last week in August. Where has the time gone?! Don’t worry, we’ve still got a summer vibe going on in this week’s meal plan. Here’s what we’re cooking:
- veggie burrito bowls with turmeric rice
- super simple spicy garlic eggplant and string bean stir fry
- vegan spinach and artichoke pasta
- balsamic sweet pepper pasta
- mango and edamame quinoa salad
Turmeric RIce Burrito Bowls from Making Thyme for Health
Prep Ahead Tip: Cashew cheese and pico de gallo can be prepped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Szechuan Spicy Garlic Eggplant and String Bean Stir Fry from Eats Well With Others
Prep Ahead Tip: The brown rice can be made ahead.
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use tamari in place of soy sauce to make it gluten free.
Vegan Spinach and Artichoke Pasta from Hummusapien
Prep Ahead Tip: This recipe is so quick to prepare, no need to make it ahead.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free pasta to make GF.
Balsamic Sweet Pepper Pasta with Spinach and Parmesan from She Likes Food
Prep Ahead Tip: Peppers can be roasted up to 2 days in advance if desired.
Vegan/Gluten-free Substitutions: Use gluten free pasta to make gluten free. Omit parmesan or use vegan parmesan to make vegan.
Mango Edamame Quinoa Salad from The Roasted Root
Prep Ahead Tip: Quinoa can be cooked up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!