I hate to be that girl who complains about the weather (especially since I didn’t even come close to this year’s polar vortex), but I am SO. COLD.
The thought of going to work this morning is frightening and it’s about half because I don’t want to do the walk there. DON’T MAKE ME.
Let’s snuggle up to a pot of coffee and talk meal plans, shall we? That always calms me down. Here’s what we’ve got for you this week:
- miso glazed sweet potato bowls (hell yaaass)
- pumpkin, black-eyed pea and coconut curry (SLURP)
- creamy vegan tomato basil pasta (so yum)
- sesame ginger tofu bowls (meal prep, FTW!)
- quinoa vegetable fried “rice” (loving)
Miso Glazed Sweet Potato Bowls from Making Thyme for Health
Prep Ahead Tip: The farro can be cooked up to 2 days in advance and the kale can also be washed and chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Sub quinoa for the farro to make GF.
Pumpkin, Black-Eyed Pea and Coconut Curry from Eats Well With Others
Prep Ahead Tip: Roast the squash ahead of time and store in the fridge until ready to use.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Creamy Vegan Tomato Basil Pasta from Hummusapien
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Sesame Ginger Tofu Bowls from She Likes Food
Prep Ahead Tip: Vegetables can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and GF.
Quinoa Vegetable Fried “Rice” from The Roasted Root
Prep Ahead Tip: Quinoa can be cooked up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe can be made vegan by subbing tofu for the eggs and replacing butter with avocado oil.
Click HERE to print the shopping list!