7Day Vegetarian Diet Plan

Day 1

Breakfast: Avocado toast topped with cherry tomatoes and a sprinkle of feta cheese. Lunch: Quinoa salad with mixed vegetables (bell peppers, cucumbers, carrots) and a lemon-tahini dressing. Dinner: Lentil soup served with whole grain bread and a side salad of mixed greens.

Day 2

Breakfast: Greek yogurt parfait with fresh berries, honey, and granola. Lunch: Veggie wrap filled with hummus, shredded carrots, spinach, cucumber, and roasted red peppers. Dinner: Vegetable stir-fry with tofu, broccoli, bell peppers, snap peas, and a soy-ginger sauce, served over brown rice.

Day 3

Breakfast: Smoothie made with spinach, banana, almond milk, and a scoop of protein powder. Lunch: Caprese salad with ripe tomatoes, fresh mozzarella, basil leaves, drizzled with balsamic glaze. Dinner: Eggplant parmesan served with whole wheat spaghetti and a side of steamed green beans.

Day 4

Breakfast: Overnight oats with chia seeds, almond milk, sliced bananas, and a dollop of almond butter. Lunch: Chickpea salad with diced bell peppers, red onion, parsley, lemon juice, and olive oil, served over a bed of arugula. Dinner: Vegetable curry with chickpeas, cauliflower, potatoes, and carrots, served with basmati rice and naan bread.

Day 5

Breakfast: Scrambled tofu with spinach, tomatoes, and onions, seasoned with turmeric and nutritional yeast. Lunch: Mediterranean grain bowl with cooked farro, roasted vegetables (zucchini, eggplant, cherry tomatoes), olives, and a dollop of tzatziki sauce. Dinner: Black bean tacos with corn tortillas, avocado slices, salsa, shredded lettuce, and a squeeze of lime.

Day 6

Breakfast: Banana pancakes made with mashed bananas, oats, and almond milk, topped with maple syrup and sliced strawberries. Lunch: Spinach and feta stuffed bell peppers, served with a side of quinoa. Dinner: Mushroom risotto cooked with vegetable broth, white wine, and parmesan cheese, served with a side of roasted asparagus.

Breakfast: Breakfast burrito filled with scrambled eggs, black beans, diced bell peppers, and salsa, wrapped in a whole wheat tortilla. Lunch: Spinach and goat cheese salad with sliced apples, walnuts, and a balsamic vinaigrette. Dinner: Vegetable lasagna layered with marinara sauce, ricotta cheese, spinach, mushrooms, and zucchini slices, served with a side salad.

Day 7