It’s meal plan time! And this week, coincidentally, we happen to have a lot of meals that rely on pantry staples, so make a list, stock up, and get cooking!
Here’s what we’re making this week:
- easy red lentil curry – the ultimate pantry meal
- sheet pan Mexican veggie dinner – make a big batch and eat for daaayyysss
- 30 minute chickpea and vegetable stir fry – can be made with all frozen veggies if needed
- pesto quinoa salad with asparagus, avocado, and kale – so gorgeously green!
- roasted broccoli chickpea lemon pasta – my kind of comfort food
Easy Red Lentil Curry from She Likes Food
Prep Ahead Tip: Entire recipe can be made ahead of time and heated up.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Sheet Pan Mexican Veggie Dinner from Hummusapien
Prep Ahead Tip: Recipe is ready in just 30 minutes so no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is vegan, sub tamari to make gluten-free.
30 Minute Chickpea and Vegetable Stir Fry from Eats Will With Others
Prep Ahead Tip: The bell peppers and sugar snap peas can be prepped ahead of time. Just store in the fridge until ready to use.
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use tamari or gluten free soy sauce to make it gluten free.
Pesto Quinoa Salad with Asparagus, Avocado, and Kale from The Roasted Root
Prep Ahead Tip: Quinoa can be cooked up to 4 days in advance. If making your own pesto sauce, you can do so up to 4 days in advance
Vegan/Gluten-free Substitutions: Recipe is gluten-free. To keep recipe vegan, omit the feta and be sure you’re using a dairy-free pesto sauce.
Roasted Broccoli Chickpea Lemon Pasta from Making Thyme For Health
Prep Ahead Tip: Recipe comes together quickly so no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF pasta to make it GF.