Happy weekend! It’s finally kind of starting to get nice around here. I’m hoping we’re able to get outside this weekend and have some fun. If we go to high enough elevation we get to see some nice fall colors 🙂
I hope you all have a wonderful weekend and enjoy the recipes we have for you this week!
Spaghetti Squash with Broccoli Pumpkin Seed Pesto from The Roasted Root
Prep Ahead Tip: The spaghetti squash can be roasted up to 3 days ahead of time, and the broccoli pumpkin seed pesto can be prepared up to 5 days in advance.
Curried Cauliflower Chickpea Buddha Bowls from Hummusapien
Prep Ahead Tip: Sauce can be prepared ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thai Red Curry with Roasted Cauliflower and Delicata Squash from Eats Well With Others
Prep Ahead Tip: The vegetables can be roasted a day or two ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan. To make it gluten free, substitute tamari for the soy sauce.
Sheet Pan Rosemary Potatoes with Balsamic Mushrooms and Kale from Making Thyme for Health
Prep Ahead Tip: Potatoes can be roasted up to 2 days in advance. Kale and mushrooms can also be prepared in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use tamari or coconut aminos to make it gluten-free.
Crispy Baked Tacos with Seasoned Cauliflower from She Likes Food
Prep Ahead Tip: Cauliflower mixture can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already gluten-free. Use non-dairy cheese to make vegan.
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