This Week’s Meatless Meal Plan | 10.13.14

Fall is really here, so this week we’re embracing the influx of orange vegetables into our supermarkets by buying one of those family-sized bags of sweet potatoes and cooking through them all week long! From pizza sauce to quesadilla filling to Thai curry, the sweet potato is never boring, and it is featured in a variety of different contexts in this week’s meal plan. Kale and butternut squash are also in season at the moment, so they share the spotlight in a few meals as well.

Here’s this week’s meatless meal plan:

Monday

Sweet Potato Pizza with Kale and Caramelized Onions// Pizza is the best way to kick off the start of a new week, especially when it is topped with sweet potatoes, caramelized onions, kale and loads of cheese. Delicious and nutritious!

Tuesday

Kale and Sweet Potato Quesadillas // You won’t miss the cheese in these vegan quesadillas that are stuffed with BIG flavor in the form of roasted sweet potatoes, kale, black beans, and vegetarian chorizo.

Wednesday

Butternut Squash and Smoky Black Bean Kale Salad from Eats Well With Others // Salads can totally be a meal! This salad is stuffed full of spicy roasted butternut squash, hearty black beans, and creamy goat cheese, leaving you completely satisfied.

Thursday

Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice from Cookie + Kate // Three cheers for peanut sauce! I could pour it all over everything (or just drink it), but it is especially tasty poured over a bowl of roasted veggies and rice.

Friday

Creamy Tomato Tortellini Soup from Two Peas and Their Pod // This soup is made up entirely of pantry ingredients but still manages to taste super fresh, like it’s straight from the garden.

Tips For This Week’s Plan

• Roast once, eat FOUR TIMES. Four of the recipes in this week’s meal plan require turning your oven to 400ºF, so why not get it all done in one shot? Roast the sweet potatoes, butternut squash and bell pepper for Monday’s, Tuesday’s, Wednesday’s and Thursday’s recipes on Sunday night to save you time later in the week, and then just store them in the fridge until you’re ready to use them.
• Caramelizing onions can also take a bit of time, so these can be made ahead as well. Check out our post on how to caramelize onions for some extra tips!
• Though rice is used in Thursday’s meal to soak up all that spicy peanut sauce, just about any grain will work in its place. Try it with quinoa, millet or barley.
• Kale is a pretty hearty green, so any salad leftovers will keep in the fridge and can be eaten for lunch the next day.
• If you have extra black beans from the quesadillas, feel free to throw them in the salad. A few extra beans never hurt anyone!

Click 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!

Find more dinner ideas from our Meatless Meal Plan archives.