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    Home » VEGETARIAN MEAL PLANS + TIPS

    Vegetarian Meal Plan: May - Week 4

    Modified: May 27, 2025 by Susan Pridmore · This post may contain affiliate links · Leave a Comment

    Here's a vegetarian meal plan for the upcoming week, full of easy weeknight dinners that can be ready in 30 minutes or less.

    Four vegetarian dinners from this week's meal plan with text overlay.

    MEAL PLAN

    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

    M O N D A Y

    Spicy bean burger make with black beans topped with cheese, tomatoes and lettuce on a plate.

    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.

    Side dish ideas: Burgers and fries are always a hit with kids, so for a family dinner, make these shoestring fries or go healthier with spiced sweet potato fries. And I often add this lemony 3-bean salad to the table.


    T U E S D A Y            

    Serving plate with zoodles and grilled veggies skewers, with a serving spoon and fork.

    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.

    For extra protein: Serve these vegetable skewers with this Mediterranean spiced chickpea salad that's ready in 20 minutes.

    For the meat eaters: Serve with any grilled meat.


    W E D N E S D A Y

    Summer couscous salad with zucchini, summer squash, corn, raisins and pine nuts on a serving platter with a large serving spoon.

    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.

    For extra protein: Serve this salad with falafel whether they're sautéed falafel patties, burgers, or baked falafel in a meatball shape.


    T H U R S D A Y 

    A sweet potato stuffed with black beans, onions, and cheese.

    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).

    For extra protein: Add Soyrizo to the black beans.

    For the meat eaters: Add chorizo to the black beans.


    F R I D A Y

    Zaatar roasted cauliflower, tossed with harissa tahini, dates and fresh herbs.

    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.

    Side dish ideas: Serve with air fryer baby bell peppers topped with feta, air fryer potatoes, or lemony roasted fennel with olives.

    For the meat eaters: Serve with Lamb chops.

    D E S S E R T

    A plate of lemony zucchini cookies on a tea towel.

    Easy Lemony Zucchini Cookies

    These dome-shaped lemony zucchini cookies are so tender they make me think of little bites of cake.

    « Vegetarian Meal Plan: May Week 3
    Vegetarian Meal Plan: June - Week 1 »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

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    Susan at The Wimpy Vegetarian

    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

    More about me →

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