Happy Easter and Passover!!! Sorry I’m late with the meal plan this week. I’ve been working nights and Remy has been sick, so my days and nights are all messed up. But she is finally afebrile and I’m finally done with nights, so here it is!
This week we’re cooking:
- chickpea frittata (it’s amazing what chickpeas can do!)
- spring veggie bowls with cilantro lime crema (ohhhhhh yes)
- guacamole and black bean loaded sweet potatoes (peeerrfff for taco-inspired tuesday!)
- asian pasta salad (pass me a bowl)
- butternut squash chili (slurrrpp)
Happy eating!
Sunday
Chickpea Frittata from Making Thyme for Health
Prep Ahead Tip: Veggies can be chopped in advance to help save time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Spring Veggie Bowls with Cilantro Lime Crema from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time. Dressing is best made the day of.
Vegan/Gluten-free Substitutions: Recipe is vegan, use quinoa or rice for GF.
Tuesday
Guacamole and Black Bean Loaded Sweet Potatoes from The Roasted Root
Prep Ahead Tip: Potatoes can be roasted up to 4 days ahead of time. Dukkah can be made 1 week in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
Asian Pasta Salad from Eats Well With Others
Prep Ahead Tip: The pasta salad can be made in its entirety ahead of time, but reserve the sesame sticks and cashews and add them just before serving.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use tamari and gluten free pasta to make it gluten free.
Thursday
Butternut Squash Chili with Black Beans from She Likes Food
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!
My Indian friends are visiting me soon. I hope this plan will work out in serving them a good veg meal
I’m totally doing stuffed potatoes this week – just beanless.