Spring is here and the we're inching closer and closer to summer! This week's meal plan is filled with light and delicious recipes that won't leave you hungry. We start the week with an herby rice salad with roasted vegetables, feel free to add protein if you wish. On Tuesday and Wednesday we keep things really simple with pita pizzas topped with asparagus and artichoke hearts and charred avocado tacos. We finally wrap the week up with a spicy miso soup with veggies and a refreshing cocktail to welcome the weekend.
If you make any of these dishes, snap a photo and tag us #feedfeed @thefeedfeedon Instagram for a chance to be featured. Happy cooking!
What You'll Need
Rice
Pita
Asparagus
Artichokes
Broccoli
Avocado
Miso
Noodles
Rhubarb
Ginger
MEAL PREP
Prep: When prepping for the week ahead, think about what recipes would taste better if the flavors had sometime to sit and meld together. The herby rice salad can easily be made in advance, although we suggest holding off on adding the herbs before serving. Make use of any leftover ingredients at the end of the week in the noodle soup or make a delicious chopped salad with the vegetables you have on hand.
Here @AshCuoco is mixing up your average "salad" by making this one all about Basmati Rice. It has texture, flavor and is filling, so you know you won't be hungry until your next meal. It is filled with roasted seasonal vegetables and herbs, so get going and try it out!
Looking for something quick to throw together in a pinch? All you need is pita bread, asparagus, olives, tomato paste, and artichokes. In 1-2-3 you've got yourself a mighty fine vegan pizza for dinner. Obviously, these can be made with whatever you have on hand, tofu would be great, and some vegan bacon. Remember, a recipe is just a guide!
These super green tacos are light, bright, and full of flavor! Broiling the avocado adds a charred flavor and the pickled red onion adds a nice tang- give it a try!
