It’s meal plan time! Here’s what we’ve got in store for you this week:
- roasted vegetable penne (must make)
- ONE POT coconut curry with sweet potatoes and quinoa (yaaasss to all things curry)
- EASY Mexican vegetable quinoa casserole (not yo’ momma’s casserole, that’s for sure)
- the yummiest vegetable soup (slurp!)
- beet veggie burgers with herbed goat cheese (uh, yum)
Roasted Vegetable Penne from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free pasta to make GF.
One-Pot Coconut Curry with Sweet Poatoes and Quinoa from She Likes Food
Prep Ahead Tip: Entire recipe can be made up to 2 days in advance and re-heated if desired.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Easy Mexican Vegetable Quinoa Casserole from Eats Well With Others
Prep Ahead Tip: Cook the quinoa ahead of time and store in the fridge until ready to use.
Vegan/Gluten-free Substitutions: Substitute vegan cheese for the cheddar to make this vegan. It is already gluten free.
The Yummiest Vegetable Soup from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and GF.
Beet Veggie Burgers with Herbed Goat Cheese from The Roasted Root
Prep Ahead Tip: Herbed goat cheese can be made up to 4 days in advance. Burger mixture can be prepared up to 5 days in advance.
Vegan/Gluten-free Substitutions: Replace the goat cheese with vegan spread of choice.
Click HERE to print the shopping list!