Gluten Free Mexican Vegetarian Meal Plan for 7 Days:
Day 1:
- Breakfast: Mexican-style Quinoa Breakfast Bowl with cooked quinoa, black beans, avocado, diced tomatoes, and salsa.
- Lunch: Vegetarian Tacos with refried beans, sautéed bell peppers, onions, and your choice of gluten-free tortillas.
- Snack: Fresh Salsa with gluten-free tortilla chips.
- Dinner: Mexican Rice Casserole with brown rice, mixed vegetables, tomato sauce, and spices.
Day 2:
- Breakfast: Breakfast Burrito Bowl with roasted sweet potatoes, black beans, diced avocado, and salsa.
- Lunch: Grilled Vegetable Fajitas with marinated and grilled bell peppers, onions, zucchini, and gluten-free tortillas.
- Snack: Spicy Roasted Chickpeas with Mexican seasoning.
- Dinner: Enchilada Stuffed Bell Peppers filled with a mixture of black beans, corn, diced tomatoes, and cheese, baked until tender.
Day 3:
- Breakfast: Huevos Rancheros-inspired Tofu Scramble with crumbled tofu, salsa, black beans, and avocado.
- Lunch: Mexican Quinoa Salad with cooked quinoa, black beans, corn, diced tomatoes, diced cucumber, and a lime-cilantro dressing.
- Snack: Guacamole with gluten-free tortilla chips.
- Dinner: Vegetable Chili made with kidney beans, diced tomatoes, bell peppers, onions, and spices.
Day 4:
- Breakfast: Mexican Avocado Toast with gluten-free bread, mashed avocado, diced tomatoes, and a sprinkle of Mexican spices.
- Lunch: Sweet Potato and Black Bean Tacos with roasted sweet potato cubes, black beans, diced onions, cilantro, and gluten-free tortillas.
- Snack: Mexican-Inspired Veggie Skewers with grilled vegetables and a squeeze of lime.
- Dinner: Mexican Quinoa Stuffed Zucchini Boats filled with a mixture of quinoa, black beans, corn, diced tomatoes, and spices.
Day 5:
- Breakfast: Mexican Shakshuka with a tomato and vegetable sauce, seasoned with Mexican spices, served with gluten-free toast.
- Lunch: Mexican Black Bean Soup with black beans, diced tomatoes, bell peppers, onions, and spices.
- Snack: Mango Salsa with diced mango, red onions, jalapeño, lime juice, and cilantro, served with gluten-free tortilla chips.
- Dinner: Veggie Enchiladas with sautéed vegetables, black beans, and cheese, wrapped in gluten-free tortillas and topped with enchilada sauce.
Day 6:
- Breakfast: Chilaquiles with gluten-free tortilla chips, salsa, diced avocado, and dairy-free sour cream.
- Lunch: Mexican Quinoa Stuffed Peppers with cooked quinoa, black beans, corn, diced tomatoes, and spices.
- Snack: Spiced Roasted Nuts with a blend of Mexican spices.
- Dinner: Vegetable Fajita Rice Bowls with sautéed bell peppers, onions, rice, black beans, and your choice of toppings like salsa, avocado, and cilantro.
Day 7:
- Breakfast: Mexican Tofu Scramble with diced vegetables and Mexican spices, served with gluten-free toast.
- Lunch: Mexican Rice Bowl with brown rice, black beans, roasted vegetables, salsa, and guacamole.
- Snack: Jicama Sticks with Tajin seasoning for a refreshing and crunchy snack.
- Dinner: Vegetarian Taco Salad with lettuce, black beans, diced tomatoes, diced avocado, and a dairy-free cilantro-lime dressing.
Feel free to adjust the meal plan according to your preferences and dietary.