Here's a vegetarian meal plan for the upcoming week, full of easy weeknight dinners that can be ready in 30 minutes or less.
MONDAY: Spicy Bean Burger
TUESDAY: Grilled Vegetable Skewers with Halloumi
WEDNESDAY: Quick and Easy Summer Moroccan Couscous Salad
THURSDAY: Cheesy Mexican Stuffed Sweet Potatoes
FRIDAY: Roasted Cauliflower with Harissa Tahini and Dates
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M O N D A Y
Spicy Bean Burgers
These spicy bean burgers are made with black beans and made crispy by switching out breadcrumbs for rolled oats pulsed in the food processor. As a bonus, the oats make these fabulous burgers gluten free.
T U E S D A Y
Grilled Vegetable Skewers with Halloumi
Spiralized zucchini tossed with asiago cheese makes a perfect low-carb bed for these vegetable skewers of grilled halloumi and vegetables, such as potatoes, baby bell peppers, onion, zucchini, and tomatoes.
W E D N E S D A Y
Quick and Easy Summer Moroccan Couscous Salad
This summer couscous salad is the perfect summer salad with barely cooked zucchini, summer squash and corn. Some raisins are added for a Moroccan touch, and it's all tossed in a lemon-garlic vinaigrette.
T H U R S D A Y
Cheesy Mexican Stuffed Sweet Potatoes
These Mexican stuffed sweet potatoes are stuffed with black beans, white onion, Anaheim pepper, and cheese. They're topped with chipotle pepper spiced Mexican Crema (Mexican sour cream).
F R I D A Y
Roasted Cauliflower with Harissa Tahini and Dates
This roasted cauliflower and tahini dish hits all the right notes, as anyone who's been to True Food Kitchen knows. Spicy, sweet, savory and tangy. What makes this copycat dish incredibly special is adding a little harissa and dill weed to the tahini sauce, and finishing the dish with dates, fresh dill and fresh mint.
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