This Week’s Meatless Meal Plan | 02.10.14

By Julia Mueller | Last Updated: February 7, 2014

Roasted Chickpea Fajitas with Cilantro Cashew Crema + This Week's Vegetarian Meal Plan |

As a busy body, pretty much every second of my day is spoken for. Between the release of my first cookbook, editing my second cookbook, several food/photography projects, PLUS a full-time marketing job, I find myself switching gears and scrambling all the time. Planning my meals ahead ensures my week runs smoothly and efficiently.

I’m typically famished at the end of the day, so knowing what I’m going to make for dinner or having leftovers in the refrigerator is a relief. While I always select quick, healthy meals that can be made weeknights after work, I also find that making my whole week’s worth of meals on the weekends keeps meals stress-free during the week.

All of the recipes in this meal plan can be made ahead and refrigerated for later in the week. They are healthful yet comforting: perfect for keeping you warm and nourished during the winter months. PLUS they all require less than one hour to make!


Cayenne Portabella Burgers with Herbed Goat Cheese SpreadCayenne Portabella Burgers with Herbed Goat Cheese Spread from Coffee & Quinoa  // Portabella burgers with a tasty goat cheese spread are the perfect way to end a manic Monday. They take roughly 30 minutes to prepare, can be served with salad, sweet potato fries, or your favorite side dish. The roasted mushrooms are full of flavor and the goat cheese spread is finger-licking good!  If you end up with leftover portabellas, you can slice them up and put them in salad or veggie burritos. But you probably won’t have leftovers–they’re that amazing.


Cauliflower and Chickpea Coconut CurryCauliflower and Chickpea Curry from Oh My Veggies // When I’m pressed for time and/or craving a comforting meal, curry is my #1 go-to! Kiersten’s Cauliflower and Chickpea Coconut Curry comes together lickety split! Plus it’s delicious, healthful, and filling. I can’t think of a better way to relax at the end of the day and take off the winter chill than with a steamy bowl of veggie curry. You can easily add your favorite vegetables to this dish, such as red potatoes, green beans, bell peppers, etc. The curry’s your oyster…errr…you know what I mean.


Roasted Chickpea Fajitas with Cilantro Cashew CremaRoasted Chickpea Fajitas with Cilantro Cashew Crema from Making Thyme for Health  // Oh here’s a novel thought: ROAST your fajitas! When I came across this recipe, I did a happy dance. Instead of standing over the skillet and sautéing fajitas, you can simply slice everything up, dump it on a baking sheet and walk away for 25 minutes. Easy peasy! The cilantro cashew crema does take a bit of planning because the cashews need to soak, but it’s SOOOOO worth it!! The actual prep time for this meal is hardly anything and it is so unbelievably delicious.


Sweet Potato Quinoa Stew with White Beans and SpinachSweet Potato Quinoa Stew with White Beans and Spinach from Dishing up the Dirt // This soup is so comforting and filling, you’d never know it was 200% healthy for you! With a short and simple ingredient list, this recipe is perfect to use as a go-to soup during the chilly winter months. It’s packed with flavor and health benefits, and it melts in your mouth like heavenly bliss. You’ll need to action this pronto!


Stuffed Acorn Squash with Quinoa, Pears, and PecansStuffed Acorn Squash with Quinoa, Pears, and Pecans from The Roasted Root // I love roasting winter squash and stuffing it with quinoa salads for a comforting cold-weather meal. This quinoa salad is chock full of goodies with pears, pecans, dried cranberries and goat cheese, and it’s dressed in a zesty orange-cinnamon dressing. The salad recipe makes more than you need for stuffing the acorn squash, so it can be eaten throughout the weekend alongside any main dish.

Tips For This Week’s Plan

  • If you’re great at multi-tasking and like to make meals ahead, you can fix the Portabella Burgers and the Roasted Chickpea Fajitas at the same time. Simply heat the oven to 425ºF and roast the veggies for both recipes on separate baking sheets. When roasting the two recipes together, the mushrooms will need about 20 minutes in the oven, and the fajitas need about 30 minutes. If you want to take it to the next level, you can make the Sweet Potato Quinoa Stew while the veggies are roasting! I made these three recipes at the same time and it only took me just over an hour for all three.
  • Add your favorite vegetables to the Cauliflower and Chickpea Coconut Curry, if desired (but keep in mind doing so may increase the cook time slightly).
  • If you have leftover rice from Tuesday’s Cauliflower and Chickpea Coconut Curry, you can serve it with the fajitas! And if you’d rather have naan with your curry, cross the rice off the shopping list and buy a package of naan instead.
  • You’ll have some arugula and lettuce leftover from this week’s meals, so it’s a good week to make some salads to have for lunch!
  • Add your favorite fajita toppings to the Roasted Chickpea Fajitas, such as cheese, sour cream, avocado, pico de gallo, etc. The recipe calls for fajita seasoning, but I like to make my own spice blend. I replaced the fajita seasoning with about 1 1/2 tablespoons chili powder, 2 teaspoons ground cumin, and 2 teaspoons paprika.
  • Use leftover quinoa salad from the Quinoa Stuffed Acorn Squash as a side dish to your weekend meals.

Vegetarian Meal Plan & Shopping List - 02.10.14Click here for a printable version of this week’s meatless meal plan and shopping list, then click on the links above to print out each recipe. Now you’re set for the week!

About Julia Mueller

Julia Mueller writes the food blog, The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. A Lake Tahoe native, Julia loves to play outdoors, and enjoys developing recipes that are nutrient-dense and approachable to make any night of the week.

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The Fajitas were so good! So quick to throw together! I used the leftover onions and bell peppers in my scrambled eggs the next morning 🙂 mmmmm!

Yuuummm. I always love these plans, but sometimes certain dishes just aren’t up my alley. This time, EVERYTHING here looks awesome.

Yaaaaay! Great to hear it! I had fun making the recipes – they’re so simple yet full of flavor and nutritious. Wins all around 😉 Have a great weekend.

You’ve got it! I’ve been craving all things portabella lately, and your recipe took my taste buds for a whirlwind pleasure ride 🙂 LOVE that herbed goat cheese. Sluuuuurp!

Couldn’t wait for the upcoming week to make the Roasted Chickpea Fajitas with Cilantro Cashew Crema – made them last night and they were INCREDIBLE! Super easy way to make fajitas. Thanks for sharing such great recipes on the weekly plans.

Wahooo! I’m so glad you enjoyed them, Vikki!! I absolutely adore that recipe – definitely a great one to keep around! And I couldn’t help but spoonfeed myself the cashew crema! YUM!

Your Pinterest link seems to have been contaminated. I keep getting an advertisement message and a direction to relink when my Pinterest account is open and running.

Oh no! Do you mean the link at the top of my site that goes to my Pinterest account or the link at the bottom of the post to pin this on Pinterest? I just checked both and I don’t see any issues on my end, but I will have my web designer look into it ASAP!

Glad you like the meal plan, my dear! All the recipes have officially wriggled their way to the top of my go-to dinner list 🙂

I’ve done the meal plans from 1/20 and 1/27. I just bought groceries for the 1/13 week. I love this series! I’m averaging $70/week, buying the bulk of my food at Natural Grocers. All our produce is organic, and we also eat gluten-free. Due to personal preferences, I occasionally make substitutions. I’m so grateful you have put this together. Thank you for making meal planning practically effortless for me!

I’m so happy to hear you’re enjoying the meal plans! Snagging all of your ingredients ahead of time definitely reduces stress when it comes down to preparing meals during the week. It’s great that you’ve been able to change the recipes as needed to maintain your gluten-free lifestyle, and only $70 per week on groceries is incredible! Hope you get many, many weeks’ worth of meals from these posts, and thanks so much for the feedback 🙂

Hey Julia, the meal plans look awesome, but I must say I’m still stuck on the incredibly busy schedule you have!!!

I work in marketing and I blog (yet hardly often enough), but creating cookbooks too! Ay carumba you are busy. Well done and my hat goes off to you.

Robyn xx

Thanks for the kudos, lady! It’s been a hectic year, that is for sure! But I’ve enjoyed the process and am finally getting to the point where things are beginning to slow down, so balance will be achieved soon! Have a great weekend!

I plan to comment over at Dishing up the Dirt too, but I wanted to say thanks for sharing that Quinoa Sweet Potato Stew. I made it last night and it was super tasty! Love finding new blogs to explore and great recipes. Thanks!

YES I’M SO GLAD YOU MADE IT!!!! Wow, sorry! I love that stew – very enthusiastic about it and eeeeeverything Miss Andrea makes. Thanks a bunch for your feedback and have a great weekend!

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