It’s a new week and a new meal plan! These last two weeks of the month are jam packed for me, so we’re keeping it as simple as possible– but always delicious! This week also happens to be all plant-based dinners, which I find so much easier to prep ahead.
Here’s what’s on our meal plan, this week:
Meal 1: Butternut squash chickpea curry with naan
Yes- this is the second time this year we’ve made this recipe, because it’s a hit all around (especially with the Trader Joe’s garlic naan bread!).
Meal 2: Moroccan Chickpea Stew
Another easy and flavor-packed hit in our house; I love using the same protein (in this case, chickpeas) in multiple meals to make meal preparation easier!
Meal 3: Quinoa bowls with roasted veggies + chickpeas
If we’re sick of chickpeas, we might make a different protein- but I’m sticking to the theme for now! Balance bowls are one of our favorite quick and nourishing meals to make. Here’s how we make them (download my printable bowl guide here)!
Speaking of bowls, we’re making bowls a second time on Thursday! Don’t forget to join me live on Instagram at 2pm EST for my confident cooking series (I’m talking about flavor foundations and I can’t wait!)
Meal 4: Garam Masala roasted vegetable + lentil bowls
Meal 5: Homemade macaroni and cheese!
The kids’ request- I’m always happy to oblige 😉
What I prepped ahead:
I’ve just been doing ingredient prep as of late, as we’ve been home a ton and do have time to make dinner- but we want it easy!
- Veggies: diced onion + carrots
- Veggies: chopped kale
- Veggies: sliced carrots
- Veggies: chopped cauliflower
- Veggies: chopped broccoli
- Soak + cooked chickpeas in the instant pot
- Made cashew milk
Total time: ~30 minutes active
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