Weekly Meal Plan – Vegetarian – Colourful & Healthy

📅 Full weekly plan

Day	Lunch	Dinner
Monday	Menemen Menemen is the quintessential Turkish breakfast — eggs cracked directly into a pan with tomatoes, green bell pepper, and sometimes onion, everything cooked in olive oil.	Jollof Rice Jollof rice is West Africa's most widely eaten and passionately contested dish — a tomato-based one-pot rice cooked in a thick base of blended…
Tuesday	Gado-Gado Gado-gado is an Indonesian salad of boiled and blanched vegetables, fried tofu and tempeh, and hard-boiled egg, brought together by a thick peanut sauce poured warm at the table.	Shakshuka Shakshuka arrived in Israel with Sephardic Jewish immigrants from North Africa and the Middle East in the mid-twentieth century, bringing the dish…
Wednesday	Cinnamon Bun Kanelbulle is the Swedish cinnamon bun — a soft, lightly enriched dough flavoured with cinnamon and cardamom, twisted into distinctive knots and scattered with pearl sugar.	Fondue Fondue in its modern form owes much to deliberate promotion: the Swiss Cheese Union championed it internationally from the 1930s onward to boost cheese exports.
Thursday	Lentil Soup Red lentil soup is one of the oldest dishes in the world — lentils were a staple across the Levant and Mesopotamia thousands of years before the common era.	Pierogi Pierogi are one of the oldest preparations in Polish cooking, documented in culinary records from the thirteenth century.
Friday	Tabbouleh Tabbouleh comes from the mountain villages of Lebanon and Syria, where flat-leaf parsley grows in every kitchen garden.	Ful Medames Ful medames is one of the oldest prepared foods still in common use — fava beans cooked and eaten in Egypt and the Levant for at least four thousand years.
Saturday	Spanakopita Spanakopita — spinach and feta pie — is one of the most recognisable dishes in Greek cuisine.	Nasi lemak Nasi lemak — whose name means fatty or rich rice in Malay — is Malaysia's national dish and the nation's breakfast.
Sunday	Hummus Hummus — the Arabic word for chickpea — has been claimed as cultural property by Lebanon, Israel, Syria, Palestine, and Egypt for decades.	Coconut Rice Coconut rice is a staple across Southeast Asian, South Asian, and Caribbean cuisines — a simple technique with a surprisingly aromatic result.