This week's meal plan ditches meat in favor of plenty of fall vegetables. It's a boon for both my pantry and my grocery budget — because I'm overstocked with canned pumpkin, hearty grains, and squashes. Here are the five fall-inspired vegetarian recipes that I'm cooking for my family for the week ahead.
Welcome to This Week's Meal Plan
I believe meal planning is the secret to stress-free weeknight dinners. Since I'm frequently asked by friends and family what I'm cooking for dinner each week, I share my weekly meal plan here. Whether you're just learning to meal plan and looking for a real-life example of how this works or you're an old pro on the hunt for inspiration, here's a peek at how I'm feeding my family this week.
New to meal planning? Start here.
We are eating this quick and simple soup with biscuits from the freezer and lots of crispy, crunchy pepitas. I'm doubling the recipe so I can eat leftovers for lunch throughout the week ahead.
Tuesday: Tacos with Roasted Winter Vegetables
I've got an acorn and delicata squash waiting to be roasted. While I'm planning on using most of the roasted squash for these tacos, I'm counting on leftovers for Friday's pizza too.
Wednesday: Slow Cooker Coconut Lentil Curry
My kiddos love curry so I'm hoping this savory lentil version will be a dinner winner, and I'll serve it with toasted pita for dipping instead of over rice. We'll have sliced apples (from apple picking this weekend!) on the side.
Thursday: Fall Harvest Freekeh Salad
This is the most ambitious dinner this week, prep-wise, but I'm making it come together faster with air-fried sweet potatoes and pre-made barley from the freezer. I'm swapping canned chickpeas for the black beans because that's what I need to use up in my pantry.
Friday: Veggie Supreme Pizza
Friday's pizza game plan is to partner all the leftover squash, sweet potatoes, and kale from early in the week with a red onion and some smoky mozzarella for this sheet pan pizza. Leftovers will also be Saturday's lunch.