Happy fall!!! I’m celebrating by being sneezy, and throat-achy, and drippy, and ugh. BUT it’s my last night shift of this rotation and that is something to be excited about.
Here’s what we’ve got on the menu this week:
- VEGAN spaghetti squash with cashew alfredo
- super easy Greek salad bowls
- hearty vegetarian sweet potato chili
- enchilada stuffed peppers with avocado cream
- roasted veggie teriyaki bowls
Happy eating!
Sunday
Spaghetti Squash with Cashew Alfredo from Making Thyme for Health
Prep Ahead Tip: Spaghetti squash can be roasted up to 2 days in advance. Cashew alfredo and parmesan can be prepared up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
Easy Greek Salad Bowls from She Likes Food
Prep Ahead Tip: Recipe doesn’t take much time to prep.
Vegan/Gluten-free Substitutions: Recipe is already vegan. If making pita chips for topping make sure to use gluten free pita to make gluten free.
Tuesday
Vegetarian Sweet Potato Chili from Eats Well With Others
Prep Ahead Tip: This comes together easily, no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Wednesday
Enchilada Stuffed Peppers with Avocado Cream from Hummusapien
Prep Ahead Tip: Recipe comes together quickly, no prep needed.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Thursday
Roasted Vegetable Teriyaki Bowls from The Roasted Root
Prep Ahead Tip: Cook the rice up to 4 days ahead of time, roast the vegetables up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free! Add chickpeas or black beans for more plant-based protein.
Click HERE to print the shopping list!
Whatever you have, I’ve had it for weeks. So let me know when you figure out a cure!
Yum! The stuffed peppers are calling my name.