I hope you all get a nice 3 day weekend this weekend! It’s still in the 90s around here, but I’m praying it cools down soon! Not sure how much more of this hot weather I can take. We’re hoping to travel to some higher elevation this weekend or find a pool to hang out in!
I hope you all have a wonderful weekend and enjoy the recipes we have for you this week 🙂
Sweet Potato, Quinoa and Veggie Enchilada Bake from She Likes Food
Prep Ahead Tip: The entire meal can be assembled up to 3 days in advance and just re-heated in the oven when ready to eat.
One-Pot Red Lentil Sweet Potato Stew from Making Thyme for Health
Prep Ahead Tip: Sweet potato can be baked up to 2 days in advance and stored in the refrigerator.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Roasted Vegetable Forbidden Rice Bowls with Carrot Top Pesto from The Roasted Root
Prep Ahead Tip: The vegetables and rice can be prepared up to 3 days in advance, and the pesto sauce can be made up to 1 week ahead of time
Vegan/Gluten-free Substitutions: Recipe is already gluten-free. Omit egg to make vegan.
Southwestern Breakfast Bowls from Hummusapien
Prep Ahead Tip: Sauce can be made in advance.
Vegan/Gluten-free Substitutions: Omit eggs and use vegan mayo to make vegan. Already gluten-free.
Weeknight Lentil Bowls with Zucchini Ragout and Basil Vinaigrette from Eats Well With Others
Prep Ahead Tip: The lentils and dressing can be prepared in advance to save time when making this.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Use dairy-free ricotta to make vegan.
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