5-Day Clean-Eating Plant-Based Meal Plan
Monday
Vegan Green Goddess Mexican Lettuce Wraps
A four-ingredient filling (plus seasonings) and one-pan baking make for an easy lunch or appetizer!
Tuesday
Toasted Couscous Tomato Salad
The couscous is lightly toasted in olive oil, giving it a distinctive nutty flavor. So good! There aren’t a lot of ingredients in this one, but that’s the beauty of it. The simplicity of it allows the fresh flavors to shine through.
Wednesday
Roasted Cauliflower Salad with Tahini Sauce
This salad is filled with lentils and dates. After being drizzled with the sweet tahini dressing, it ends up as a warm sweet and sour salad that you'll be making many times in the years to come!
Thursday
Fried Cashew Cheese Kale Salad with Pickled Beets
Sometimes even a salad can’t be all good for you. Everything in moderation, right? You could definitely bake or broil the cheese if you prefer to make the salad a little less guilt-ridden, or just use two or three cheese balls. We do endorse the frying for the full effect; the extra crispy outside is hard to pass up!
Friday
Broccoli and Edamame Salad
What makes this Broccoli and Edamame Salad so unique and tasty is the Asian-inspired dressing. It is sweet, nutty, creamy, and sour, and the roasted peanuts give it an extra layer of crunchiness.
