Finally a weekend off! And a three-day weekend, at that. Can’t wait!
We have plans to see a lot of family, do a lot of playing, exercise, bake muffins, and basically do all the weekend things we’ve been missing out on for the past month while I’ve been on service. What about you??
Here’s what we’ve got on this week’s healthy vegetarian meal plan:
- creamy turmeric chickpea skillet (health food FTW!)
- roasted vegetable fajita lettuce wraps (that chipotle crema, tho)
- winter squash, farro, and pomegranate salad with shallot vinaigrette (hi. yes please.)
- 20 minute BBQ black bean tacos (!!!)
- roasted vegetable forbidden rice bowls with carrot top pesto (eat the rainbow!)
Creamy Turmeric Chickpea Skillet from Making Thyme for Health
Prep Ahead Tip: Recipe comes together quickly!
Vegan/Gluten-free Substitutions: Already vegan and gluten-free.
Roasted Vegetable Fajita Lettuce Wraps from Eats Well With Others
Prep Ahead Tip: Roast the vegetables ahead of time and just warm them when ready to eat.
Vegan/Gluten-free Substitutions: This recipe is already gluten free. Substitute the dairy ingredients in the crema with your favorite cashew “cream” and omit the queso fresco/blanco to make it vegan.
Winter Squash, Farro and Pomegranate Salad with Shallot Vinaigrette from Hummusapien
Prep Ahead Tip: Farro can be cooked and dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
20 Minute BBQ Black Bean Tacos from She Likes Food
Prep Ahead Tip: Recipe only takes 20 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use corn tortillas to make gluten free.
Roasted Vegetable Forbidden Rice Bowls with Carrot Top Pesto from The Roasted Root
Prep Ahead Tip: Vegetables can be roasted up to 4 days in advance. Rice can be cooked up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Make recipe vegan by subbing tempeh for eggs.
Click HERE to print the shopping list!