Meal Plan – Week 5

It has been a while since our last meal plan. We recently moved to Washington D.C. and then went on a family vacation to Banff National Park. It’s been busy but we have finally settled in. This week, we decided to feature tempeh, sweet potatoes, and black beans. As always, our dishes make 4 servings. So generally we eat it for dinner and then lunch the next day. Below you will find the menu and the shopping list. Tell us what you think and share your meals with us on Instagram (@veggiedocs).

Menu:

Shopping List:

  • Large Brown Organic Eggs (4)
  • Black beans (2 can)
  • Pico de Gallo (12 oz, Trader Joes)
  • Sweet Potatoes (7-8 medium sized)
  • Cherry Tomatoes (1 box)
  • Avocado (2)
  • Onion (1-2)
  • Cilantro (1 bunch)
  • Kale (1/2 bag)
  • Tempeh (3x 8oz package, we used the Organic 3 grain blend from Trader Joes)
  • 1 bag of Trader Joes Organic Broccoli Florets
  • Lime (3-4)
  • Garlic (12-14 cloves)
  • Ginger
  • Mesquite Honey
  • Panko Bread Crumbs
  • Sriracha
  • Sesame Oil
  • Rice vinegar
  • Olive oil
  • Soy Sauce (or Tamari)

(Other ingredients that we used are as following, generally staples in most kitchens. But if you don’t have them, you will need to purchase them:┬áRed chili pepper flakes, Taco Seasoning, Olive oil, Salt, Chipotle Pepper, Garlic Powder, Onion Powder, Salt)

One Comment Add yours

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