I cannot believe we are in the second half of September already, but I’m so here for all the fall dinner plans to come!! Today I have a delicious dinner plan AND bonus recipe for ya—Maple Tahini Salmon Bowls with Roasted Sweet Potatoes and Brussels Sprouts. While salmon doesn’t always scream fall, it so perfectly soaks up the rich, savory flavors of maple, sweet potato, and warm spices—making these bowls nutrient-packed, filling, delicious, and seasonal. A great transitional season meal for this time of year! It’s also gluten and dairy-free, like this week’s entire dinner plan.
The main kitchen tool you’ll need for the salmon is a sheet pan—a really big one if you have it, but no sweat if you don’t, two smaller sheet pans will work too! The pans make cleanup so easy and everything has a chance to get perfectly toasty in the oven. In the meantime, you’ll whisk up the most delish maple tahini sauce that you’ll want to drizzle on everythinggg. And you totally can. I can’t wait for you to try it!
Today’s newsletter not only includes this exclusive recipe—you’re also getting a full dinner plan with a downloadable grocery list to complete your dinners for the week. And don’t forget, your breakfast and lunch plans are covered too! Head to the September Meal Prep Plan, or just scroll to the bottom of this post to get what you need for week 4! That’s every meal for the next week sorted, no decisions ✅
Before we get to the plan, let us know:
maple tahini salmon bowls with roasted sweet potatoes and brussels sprouts
serves 4 | prep time: 20 min | cook time: 40 min
gluten-free , dairy-free, vegetarian
