Healthy Vegetarian Meal Plan – 2.13.21

Saturday, February 13th, 2021 1 Comment

These frigid weekends at home with nothing to do, nowhere to go, no one to see are starting to get to me. I was never someone to really be affected by Seasonal Affective Disorder, but there’s a first year for everything. Maybe I need to buy one of those lamps?

The other mom in our pandemic homeschool pod and I were reminiscing this week about what we were doing last year at this time. It’s so weird to think back to those early coronavirus days knowing what we know now. We were so blissfully naive. I remember thinking it was probably all going to be over in a few weeks. Hah. Famous last words.

No point in dwelling on the past, though. Let’s dive into this week’s healthy vegetarian meal plan! Here’s what we’re cooking:

BBQ chickpea veggie rice bowls – perfect way to eat the rainbow
chipotle black bean burgers – love the smoky spice
roasted veggie fajita lettuce wraps – such an easy meal!
lentil soup – can be made in the instant pot (<– winning) or stovetop
sun-dried tomato quesadillas – very into these
and for dessert – CARAMEL BLONDIES, YES PLEASE

Happy eating!

SUNDAY

BBQ CHICKPEA VEGGIE RICE BOWL from Rhubarbarians

Prep Ahead Tip: The veggies can be chopped/sliced ahead of time.

Vegan/Gluten Free Substitutions: Be sure to use gluten free and vegan bbq sauce

MONDAY

CHIPOTLE BLACK BEAN BURGER from I Heart Vegetables

Prep Ahead Tip: Burgers can be prepared in advance and kept in the fridge for up to 3 days or frozen for up to 1 month.

Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

TUESDAY

ROASTED VEGGIE FAJITA LETTUCE WRAPS from Joanne Eats Well With Others

Prep Ahead Tip: Marinate the vegetables from the night before.

Vegan/Gluten Free Substitutions: To make this vegan, add chipotles to cashew cream for the crema and omit the queso fresco. Recipe is already gluten free.