Plant-Based Dinners for Your March #MeatlessMondays
March is here, which means, even if it doesn't feel like it, spring has (almost) sprung. But fresh veggies are sailing into the grocery stories, so it's time to pack away your slow cooker and break out all the fresh produce spring has to offer. Here are four meatless recipes to make this month that highlight all the vibrant flavors of the season.
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March 4: Spiralized Zucchini Noodles With Spicy Peanut Sauce
Break out the squash! This 20-minute meal will be your warm weather favorite. Spiralized veggies take the place of pasta, but we promise the 20 grams of protein is enough to fill you up.
View the recipe: Spiralized Zucchini Noodles With Spicy Peanut Sauce
March 11: Sheet Pan Curried Tofu With Vegetables
This one-pan dinner is the perfect segue to spring. Winter veggies like sweet potato and cauliflower create the perfect plate when accentuated with fresh spring mint.
View the recipe: Sheet Pan Curried Tofu With Vegetables
March 18: Bulgur Chickpea Burgers with Garlicky Avocado Mash
Hearty bulgur bulks up these burgers with whole-grain goodness and a subtle nuttiness. Blend the grain with creamy chickpeas and top the patty off with mashed avocado for the perfect bite.
View the recipe: Bulgur Chickpea Burgers with Garlicky Avocado Mash
March 25: Thai Curried Squash Soup
For just 250 calories, this soup brings bold flavor from butternut squash, coconut milk, and bright curry paste. Blend in silken tofu for extra creaminess (without actual cream) and filling protein.
View the recipe: Thai Curried Squash Soup
Bonus: Pasta Aglio e Olio
Roasted walnut oil is the secret ingredient in this upgraded version of the traditional Italian garlic and oil pasta. With just five ingredients, this recipe is delicious simplicity at its best.
View the recipe: Pasta Aglio e Olio