Meal Plan #33

If dinner feels harder than it should lately, this one’s for you. I put together a full week of cozy, filling vegetarian dinners so you don’t have to think about it – just follow the plan and breathe a little easier this week 🙂

And if you need more ideas, I have a High Protein Vegetarian Dinner roundup AND a 30-minute Vegetarian Dinners roundup to help you out!

PS – I’m adding more info in hopes of making these meal plans even more helpful. I’ll be offering more meal-prep ideas AND tips for “How to Use This Plan for Meal Prep Sunday” – I really hope that helps!

You can get the groceries easily right here!

✨ Get the printable shopping list here! ✨

*the shopping list does NOT include ingredients for the bonus recipe and it only includes ingredients for the ACTUAL sofritas. If you want to serve it with rice, veggies, etc, you need to add those!

Storage Containers:

🥡 I bought a multi-pack of THESE Snapware containers (affiliate link) at Costco a year ago and we really love them. This particular 5.5 cup size is my favorite as it allows me to fit a complete serving of a meal without it being too crowded.

Meal Prep Tips:

I like to do my grocery shopping on the same day that I meal prep or else some things will get lost in the abyss that is my fridge.

Baked Ziti: You can fully assemble this on Sunday, cover it tightly, and store it in the fridge for up to 2 days before baking. Or bake it ahead of time and simply reheat portions throughout the week. You can also chop the onion and garlic in advance to make weeknight assembly even faster. This one is amazing for leftovers.

Roasted Veggie Bowls: Chop all the veggies (broccoli, cauliflower, onion, etc.) ahead of time and store them in airtight containers so they’re ready to roast. You can also make the tzatziki 2–3 days in advance – it gets even better as it sits. Cook your grain (rice or quinoa) early in the week and reheat as needed for quick bowl assembly.

Potato Soup: Pre-dice the potatoes and onion the night before and store them in the fridge (keep the potatoes in water so they don’t brown). In the morning, just dump everything into the crockpot and turn it on. This soup reheats beautifully, so it’s perfect for making early in the week and enjoying for a few days.

Enchiladas: You can prep the filling and chop any veggies ahead of time, then assemble and refrigerate the full pan until ready to bake. These also freeze well before baking – just thaw overnight and pop in the oven. If you bake them in advance, they reheat well for quick dinners or lunches.

Sofritas: Press and crumble the tofu ahead of time and store it in the fridge until ready to cook. You can also blend the sauce in advance so dinner comes together fast. This makes great leftovers and works beautifully for meal prep bowls throughout the week.

BONUS: Prep all the components ahead of time – cook the filling, shred the lettuce, chop tomatoes, and portion out sauces. Store everything separately, then assemble and toast fresh when ready to eat so it stays crispy. It’s great for a DIY “build your own” dinner night.

How to Use This Plan for Meal Prep Sunday

If you have 60–90 minutes on Sunday, you can make this entire week feel wildly easier. Start by chopping all your veggies (onions, broccoli, cauliflower, potatoes, lettuce) and storing them in airtight containers. Press and crumble the tofu, cook your rice or quinoa, and mix up the sofritas sauce and tzatziki ahead of time.

If you want to go further, assemble the baked ziti or enchiladas and store them in the fridge so they’re ready to bake. From there, most dinners become simple “assemble + heat” situations instead of full cooking projects. Future-you at 5pm will be very grateful. 🙌

I REALLY hope that you find these meal plans helpful. PLEASE PLEASE respond back to this email if you ever have questions OR suggestions for making the meal plans better.

Happy cooking!

Brita

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