Plant-Based Meal Plan

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This week is a crazy, busy week for us! We have so many appointments on top of our regular work and school schedules. I’m so thankful that I have a plant-based meal plan to lean on. I know exactly what we will be eating this week and I’m working to get some of it prepped before the week begins.

Plant-Based Meal Plan

Not all foods lend themselves to meal prep, some things don’t reheat well. We enjoy leftover Tofu Scramble, Broccoli and Rice Casserole, and all the soups as leftovers. Our Mexican food dinner recipes reheat really well too. I’ll rely on my Instant Pot as much as possible but some of these recipes cook so quickly in a skillet that I can have them ready before my Instant Pot can come up to pressure and go back down.

Plant-Based Meal Plan


Breakfast: Tofu Scramble

Lunch: Chickpea Noodle Soup

Dinner: Green Chili Black Bean and Rice Soup


Breakfast: Strawberry Chia Pudding (recipe coming this week)

Lunch: Leftover Soup

Dinner: One Pot Broccoli Rice Casserole


Breakfast: Instant Pot Oatmeal

Lunch: Leftover Broccoli and Rice Casserole

Dinner: Lentil Tacos, Mexican Rice, Oil-Free Refried Beans


Breakfast: Overnight Oats with Peanut Butter and Banana

Lunch: Burritos with leftover tacos, rice and beans

Dinner: Busy Night Pasta


Breakfast: Smoothies with muffins

Lunch: Leftovers

Dinner: Veggie Burgers and roasted potatoes

We will probably skip some of these recipes depending on how much leftovers we have. We are big fans of leftovers!

We also have a lot of easy snacks on hand, freshly made Banana Bread is our favorite. I made some, this weekend with my boys help. You can check out my Instagram Highlights to see us in action. We also have a lot of fruit, popcorn, popsicles and frozen fruit for smoothies.

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