Roasted vegetables are great to enjoy in the autumn, but also make great meals for spring. Plus, roasting vegetables and nuts can add a nice flavor to your bowls, salads, risottos, and even breakfasts! If you’re feeling extra bold this week, feel free to roast up some of your favorite nuts and then use them to make your own homemade nut butter! The best part about these meals is that you can leave the veggies to roast as you take care of other things such as cleaning the house or finishing up that last task at work. Of course, it’s hard to enjoy roasted vegetables for dessert, so these desserts are full of hidden ingredients, ones that you can also roast during the week (think zucchini!).

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Weekly Meal Plan Archives!

Are you ready to have a week full of delicious vegan food that leaves you nourished and content? Let’s get started!

This week, we’re bringing you plant-based meals that are full of (roasted) vegetables for your breakfast, lunch, dinner, and dessert! And, they are fully vegan and plant-based!

Monday

Source: Chocolate Zucchini Waffles

Welcome to a new week! What better way to celebrate spring than with these delicious meals! Try out these chocolate waffles for breakfast, and if you have extra zucchini on hand, you can also roast it up in a pasta or even add it to this dinner with quinoa!

• Breakfast: Chocolate Zucchini Waffles by Kat Condon
• Lunch:  Roasted Cauliflower Buddha Bowl by Bila
• Dinner: Roasted Vegetables with Quinoa and Maple Tahini Sauce by Hayley Canning
• Dessert: French Mini Apple Tarts with Caramelized Maple Syrup Glaze and Roasted Pecans by Lena Novak

Tuesday

Source: Pea Risotto With Roasted Asparagus

Start out your Tuesday with this easy parfait that packs a handful of extra nutrients thanks to the maca powder addition. If you’re looking for a way to freshen up your lunch, this grapefruit grain salad is perfect and with the addition of roasted chickpeas, adds protein and crunch to the entire meal.

• Breakfast: Chocolate Banana Maca Parfait by Nikki and Zuzana
• Lunch: Grapefruit Grain Salad with Roasted Chickpeas by Medha Swaminathan
• Dinner: Pea Risotto With Roasted Asparagus by Jenny Connelly
• Dessert: Peanut Butter Cup Chocolate Fudge Brownie Cake by Emma Hollingsworth

Wednesday

Source: Roasted Tomato and Artichoke Pasta

We’re halfway through the week and you might be looking for something completely new and exciting to eat. Try out this savory oatmeal. Rather than loading up your oatmeal with brown sugar or cinnamon, try adding some roasted nuts and even avocado! Enjoy this fresh dinner that’s packed with roasted tomatoes and artichokes!

• Breakfast: Savory Oatmeal by Matt Frazier and Stepfanie Romine
• Lunch: Roasted Red Pepper Tomato Soup by Michelle Anderson
• Dinner: Roasted Tomato and Artichoke Pasta by Kristen Genton
• Dessert: Dark Chocolate Brownies With Zucchini and Walnuts by Camille David

Thursday

Source: Roasted Red Pepper Pizza with Tofu Ricotta and Balsamic Glaze

There’s nothing like pizza for dinner! This pizza, however, is different because it’s a bit fancier than your normal cheese or pepperoni. This one uses a beautiful roasted red pepper to achieve a wonderful flavor that’s enhanced with balsamic glaze! You can use your own roasted red pepper, or if you’re looking to make this a bit of a quicker meal, you can just roasted peppers from a jar.

• Breakfast: Chocolate Chip Zucchini Bread by Christina Bedetta
• Lunch: Spinach Crepes with Thyme Roasted Sweet Potatoes and Walnut Sauce by Anna Sue
• Dinner: Roasted Red Pepper Pizza with Tofu Ricotta and Balsamic Glaze by Liv King
• Dessert: Sweet Potato Ice Cream by Emily Brees

Friday

Source: Roasted Potato Broccoli Salad

Happy Friday! These tacos make a great start to your weekend. They’re loaded with seitan and paired with wonderfully roasted brussel sprouts. For dessert, try out this refreshing no bake recipe for cashew cream bars that are hidden with veggies. Don’t worry, you won’t even taste them!

• Breakfast: Earl Grey Zucchini Oatmeal with Chocolate Hazelnut Butter by Lauren Smith
• Lunch: Roasted Potato Broccoli Salad by Robin Browne
• Dinner: Churrasco-Style Seitan Tacos With Roasted Brussels Sprouts by Travis Piper
• Dessert: No-Bake Berry and Spinach Cashew Cream Bars by Taylor Kiser

Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental wellbeing, fitness goals, nutritional needs, allergies, gut health, and more! Dairy consumption also has been linked to many health problems, including acne, hormonal imbalance, cancer, prostate cancer and has many side effects.

For those of you interested in eating more plant-based or even giving one of these vitamin-rich citrus meals a try, we highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.

Here are some great resources to get you started:

• Weekly Vegan Meal Plans
• Plant-Based Health Resources
• Plant-Based Food & Recipes
• Plant-Based Nutrition Resources
• The Ultimate Guide to Plant-Based Nutrition
• Budget-Friendly Plant-Based Recipes
• High Protein Plant-Based Recipes
• Plant-Based Meal Prep

For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high-quality content. Please consider supporting us by donating!