Emphasis on the *healthy* since I just ate cinnamon rolls for breakfast and am zero percent mad about it. Maybe I’ll have a salad later…but then again maybe I won’t. Only time will tell!
This week’s meal plan is full of good for you inspiration. Lemme give you a little preview:
- roasted squash salad with all the things
- super hearty black bean soup
- lovely spiced Moroccan chickpea soup
- vegan butternut pasta
- crispy sweet potato and black bean tacos
- creamy tahini spaghetti squash
Happy eating!
SUNDAY
ROASTED SQUASH SALAD from Rhubarbarians
Prep Ahead Tip: The red onions, dressing, and squash can be chopped/prepped ahead and stored in the refrigerator.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
MONDAY
BLACK BEAN SOUP from I Heart Vegetables
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
TUESDAY
MOROCCAN CHICKPEA AND BUTTERNUT SQUASH SOUP from Joanne Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten Free Substitutions: Recipe is already vegan. Use quinoa or brown rice in place of the Israeli couscous to make it gluten free.
WEDNESDAY
VEGAN BUTTERNUT SQUASH PASTA from Hummusapien
Prep Ahead Tip: Squash can be roasted ahead of time.
Vegan/Gluten Free Substitutions: Reipe is vegan. Use rice noodles for gluten free.
THURSDAY
CRISPY BAKED SWEET POTATO AND BLACK BEAN TACOS From She Likes Food
Prep Ahead Tip: Recipe comes together in just 30 minutes.
Vegan/Gluten Free Substitutions: Recipe is gluten free. Use vegan cheese to make vegan.
FRIDAY
CREAMY TAHINI SPAGHETTI SQUASH from The Roasted Root
Prep Ahead Tip: Spaghetti squash can be roasted up to 5 days in advance
Vegan/Gluten Free Substitutions: Recipe is GF and Vegan!
DESSERT
PALEO PEAR CRUMBLE from The Roasted Root
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