I hope you all had a great week! Some of my family is visiting right now and then my husband’s family comes a day after they leave. I love having family here, especially since we now have Eli, so I’ve been taking some time off and enjoying our company!
Have a wonderful weekend and enjoy the recipes we have for you this week 🙂
Balsamic Dijon Tempeh Buddha Bowls from Making Thyme for Health
Prep Ahead Tip: Vegetables (except for potatoes) can be chopped and tempeh can be marinated up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and can be made gluten-free by using quinoa or rice in place of frekkeh.
Smoky Pumpkin Black Bean Chili from She Likes Food
Prep Ahead Tip: Chili can be prepared up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Roasted Winter Vegetable Bowls with Nutmeg Tahini from The Roasted Root
Prep Ahead Tip: The ragout can be prepared ahead of time and is great reheated!
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use quinoa in place of the couscous to make it gluten free.
Sweet Potato Lentil Tortilla Soup from Eats Well With Others
Prep Ahead Tip: Cook the lentils ahead of time so that they are ready to go when you are ready to make this soup.
Vegan/Gluten-free Substitutions: Replace the butter with olive or coconut oil to make this vegan. It is already gluten free.
Curried Chickpea Salad from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time, but no cooking is required so this comes together quickly!
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
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