HEALTHY VEGETARIAN MEAL PLAN

Two weeks into 2017, how’s everyone doing?

I’m off to play in the massive amount of snow we’ve been blessed with over the last week, and hope you’re getting into something juicy this weekend, too.

On the menu this week? More clean eats! We start with winter veggie bowls, enjoy a loaded lentil salad, sweet po’ tacos, a creamy dreamy soup, and a curried chickpea sammie. ALL manners of flavors, textures, and variety for your healthful workweek to come.

Enjoy!

Sunday

Roasted Winter Vegetable Bowls with Nutmeg Tahini from The Roasted Root

Prep Ahead Tip: The tahini dressing can be prepared up to 5 days ahead of time, and the rice and roasted vegetables can be made up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.

Animal Protein Option: Add cooked meat of choice to the finished bowls (rotisserie chicken recommended)

Roasted Winter Vegetable Bowls with Nutmeg Tahini from The Roasted Root

Monday

Loaded Lentil Salad from Hummusapien

Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.

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

Animal Protein Option: Saute a chicken breast or pork to add into the salad, or serve alongside a salmon fillet.

Tuesday

Chipotle Sweet Potato Tacos with Avocado Cream from Making Thyme for Health

Prep Ahead Tip: The cabbage can be made up to 2 days in advance.

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

Animal Protein Option: Cook up some ground turkey or beef, or bake a fish filet to add in the tacos in order to make these a meaty sweet potato taco.

Wednesday

Carrot, Squash, and Coriander Soup with Crunchy Harissa Chickpeas from Eats Well With Others

Prep Ahead Tip: The vegetables can be choped ahead of time, but otherwise this comes together very quickly.

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

Animal Protein Option: Serve soup alongside any of your favorite animal proteins, such as baked chicken or pork, steak, or fish.

Carrot, Squash, and Coriander Soup with Crunchy Harissa Chickpeas from Eats Well With Others

Thursday

Curried Chickpea Salad Sandwiches from She Likes Food

Prep Ahead Tip: Chickpea salad can be made up to 3 days ahead of time, but doesn’t take much time to make.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free bread to make GF.

Animal Protein Option: Turn this into a chicken salad sandwich by cooking and shredded a chicken breast to replace the chickpeas.

Click HERE to print the shopping list

source:https://www.theroastedroot.net/healthy-vegetarian-meal-plan-week-27/

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