Ready for some dinner time inspiration? This week’s meal plan has you covered, from chickpea gyros to vegetable quesadillas! Add a few of these healthy vegetarian recipes to your dinner table!

 

SUNDAY

15 MINUTE CHICKPEA GYROS from I Heart Vegetables

Prep Ahead Tip: No advance prep necessary!

Vegan/Gluten Free Substitutions: Use gluten free pita bread. For a vegan option, use hummus in place of tzatziki sauce

 

 

MONDAY

ONE PAN VEGGIE RED CURRY from Hummusapien

Prep Ahead Tip: This recipe comes together quickly!

Vegan/Gluten Free Substitutions: Recipe is vegan and Gluten-Free.

 

 

TUESDAY

KALE CAESAR PASTA SALAD from She Likes Food

Prep Ahead Tip: You can make the entire pasta salad up to 2 days in advance.

Vegan/Gluten Free Substitutions: Use gluten free pasta to make gluten free and vegan caesar dressing and parmesan to make vegan.

 

 

WEDNESDAY

CAJUN SWEET POTATO SALAD from Joanne Easts Well

Prep Ahead Tip: The sweet potatoes can be roasted up to 4 days ahead of time.

Vegan/Gluten Free Substitutions: Omit the cheddar cheese or use vegan cheddar to make this vegan. Recipe is already gluten free.

 

 

THURSDAY

GRILLED VEGETABLE AVOCADO QUESADILLAS From The Roasted Root

Prep Ahead Tip: No advance prep necessary!

Vegan/Gluten Free Substitutions: Recipe is vegan and Gluten-Free.

 

 

FRIDAY

FRESH TOMATO SAUCE PASTA from Rhubarbarians

Prep Ahead Tip: The sauce is actually more flavorful if made ahead! Best if made overnight, but can be made up to 2 days ahead

Vegan/Gluten Free Substitutions: Omit the parmesan or use vegan parmesan for vegan. Use gluten free pasta for gluten free.

 

 

DESSERT

SWEET AND SALTY DOUBLE CHOCOLATE CHEWY COOKIES from Joanne Eats Well

 

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