As someone who eats entirely plant-based, I've found that one of the most "clutch" meal prepping techniques for a week's worth of headache-free meals is batch cooking beans and grains ahead of time. From here you have the building blocks for a variety of dinners, and it saves you precious energy come dinnertime to get a little creative too!
Now that it is fall and the temps have dropped a bit, I'm craving comforting food in the evening. So this week I chose to cozy up to some of my favorites, each making extra-tasty leftovers for lunch the following day as well.
Welcome to This Week's Meal Plan, Veggie Edition!
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.
Monday: Savory Cobbler
I'll take cobbler in any form, but this savory rendition might be my favorite for the fall and winter season! From the stovetop to the oven, this one-pot meal full of veggies in a garlicky navy bean sauce is beautiful, tasty, and so doable. And biscuits, you guys, biscuits!
Tuesday: Hippie Bowl with Tangy Cashew Sauce
Warm quinoa, soft beets, crispy tofu, and a tangy cashew sauce — this bowl is really flavorful and extra pretty too, if you can spring for those pomegranate seeds to sprinkle on top. This is one of my favorite lunch leftovers the next day. Double win!
When produce is low and you have a handful of cilantro to use, this meal will knock your socks off. It comes together really quickly, even if you do have to cook the quinoa from scratch, which makes it perfect for a Wednesday.
Thursday: Sesame Kale Macro Bowl
Leftover quinoa from last night's recipe gets happily used in this tasty macro bowl. The sesame sauce and kraut give this dish a wonderful depth of flavor when combined. Prep the sauce ahead of time, or make while everything is heating on the stove.
It's Friday, so let's not complicate things. A big bowl of cozy soup to wind down the week is what I crave! It's a single pot filled with so many wonderful flavors and textures. The farro can be cooked with the soup if you don't prep it ahead of time, and this is a wonderful way to use any leftover navy beans from Monday's cobbler.