Does anyone else feel like these weeks are just flying by these days? I’m pretty excited it’s the weekend already though. My little one has finally deemed the baby carrier acceptable and now we can go on longer more exciting hikes, rather than the two stroller friendly hikes we were doing. It feels so freeing and I’m so happy that our dude likes to hike just as much as we do!
It’s supposed to rain a little bit this weekend, but I’m hoping we can get out and enjoy the cooler temps! I hope you all have a wonderful weekend and enjoy the recipes we have for you this week! As always, there are some very delicious choices 🙂
If you’re new to these Healthy Vegetarian Meal Plans, you can find all of the older posts here.
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.
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.
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.
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.
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.
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