Here’s a weekly menu starting from Wednesday night, incorporating your ingredients and focusing on plant-based proteins, soups, and warm salads:
Wednesday
Dinner: Quinoa and Black Bean Stuffed Peppers
Ingredients: Quinoa, black beans, sweet peppers, onions, garlic, cilantro.
Serve with a side of mixed greens salad.
Thursday
Lunch: Warm Lentil and Swiss Chard Salad
Ingredients: Lentils, Swiss chard, onions, garlic, carrots (from roots mix), and a lemon-tahini dressing.
Dinner: Zucchini and Chickpea Stew
Ingredients: Zucchini, chickpeas, tomatoes, onions, garlic, and cilantro.
Serve with a side of whole grain bread.
Friday
Lunch: Collard Green Wraps with Hummus and Veggies
Ingredients: Collard greens, hummus, shredded carrots, bell peppers, and onions.
Dinner: Root Vegetable Soup
Ingredients: Carrots, parsnips, sweet potatoes, onions, garlic, and vegetable broth.
Garnish with fresh cilantro.
Saturday
Lunch: Warm Brown Rice Salad with Roasted Vegetables
Ingredients: Brown Rice cooked, roasted zucchini, bell peppers, onions, and a balsamic vinaigrette.
Dinner: Chickpea and Swiss Chard Curry
Ingredients: Chickpeas, Swiss chard, onions, garlic, tomatoes, and spices (cumin, coriander, turmeric).
Serve with brown or basmati rice.
Sunday
Lunch: Quinoa and Roasted Root Vegetable Bowl
Ingredients: Quinoa, roasted carrots, parsnips, sweet potatoes, onions, and a tahini dressing.
Dinner: Stuffed Collard Greens with Lentils and Rice
Ingredients: Collard greens, lentils, brown rice, onions, garlic, and tomato sauce.
Monday
Lunch: Warm Pasta and Vegetable Salad
Ingredients: Cooked pasta, roasted zucchini, bell peppers, onions, and a lemon-herb dressing.
Dinner: Black Bean and Sweet Potato Chili
Ingredients: Black beans, sweet potatoes, onions, garlic, bell peppers, and spices (chili powder, cumin).
Serve with a side of cornbread.
Tuesday
Lunch: Warm Quinoa and Swiss Chard Salad
Ingredients: Quinoa, Swiss chard, onions, garlic, and a lemon-tahini dressing.
Dinner: Vegetable Stir-Fry with Tofu
Ingredients: Tofu, zucchini, bell peppers, onions, garlic, and a soy-ginger sauce.
Serve with brown rice.
Wednesday
Lunch: Warm Lentil and Root Vegetable Salad
Ingredients: Lentils, roasted carrots, parsnips, sweet potatoes, onions, and a mustard vinaigrette.
Dinner: Stuffed Bell Peppers with Quinoa and Black Beans
Ingredients: Bell peppers, quinoa, black beans, onions, garlic, and cilantro.
Serve with a side of mixed greens salad.
Enjoy your meals and the wonderful flavors of the fall harvest! 🍂
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