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3200 Calorie Vegetarian Meal Plan

Vegetarian7 days1 adult≈ 3,197 kcal/day

The ISE Nutrition 3200 Calorie Vegetarian Meal Plan covers seven days for one adult and averages approximately 3,197 kcal per day. Each day includes five meals with ingredient quantities, preparation steps and estimated nutrition. The grocery list totals the ingredients used in all 35 meals; CSV download and browser printing are available without an account or payment.

Ingredient quantities updated 3 November 2026 · Page guidance updated 3 November 2026
Image is a serving suggestion. Use the ingredient weights listed in the menu.

Warm chickpea & sweet potato salad — serving suggestion; follow the listed ingredients
Before you begin

Lacto-ovo vegetarian examples contain eggs and dairy, with no meat or fish. Check cheese labels if you avoid animal rennet.

Contains: egg, milk, peanut, soy, tree nuts, wheat. The list reflects selected ingredients, not all possible product-label allergens or cross-contact.

Daily nutrition totals

Estimated energy from the ingredient weights below, including oil. A target is an organising label; the daily totals show what the menu actually contains.

Daily estimated energy and difference from target
DayEstimated kcalFrom target
Monday3,200+0
Tuesday3,199-1
Wednesday3,198-2
Thursday3,199-1
Friday3,200+0
Saturday3,200+0
Sunday3,181-19

Weekly average: ≈ 3,197 kcal per day.

Meal plan questions

How many calories does the 3200 Calorie Vegetarian Meal Plan provide?

ISE Nutrition 3200 Calorie Vegetarian Meal Plan has a target of 3,200 kcal and a calculated seven-day mean of approximately 3,197 kcal per day. The daily table shows actual totals and differences from the target. Rounding, product labels and preparation can change the estimate.

Who are the portions and grocery quantities for?

ISE Nutrition 3200 Calorie Vegetarian Meal Plan lists one adult's portions for seven days, including five meals per day. Its grocery list sums those 35 meals. Optional multi-serving batch instructions count only the one serving scheduled in the menu; cooking the entire batch requires extra ingredients.

What does vegetarian mean in this menu?

This lacto-ovo vegetarian menu can contain eggs and dairy but excludes meat and fish. Check cheese labels if you avoid animal rennet.

Are ingredient quantities raw, cooked or measured by volume?

Every ingredient states its unit and weighing condition. Grains, pasta and lentils are dry; beans and chickpeas are cooked and drained; egg weights exclude the shell. Follow each listed state rather than substituting a cooked weight for a raw or dry weight.

Can I replace an ingredient or change a portion?

ISE Nutrition 3200 Calorie Vegetarian Meal Plan is a fixed example, not a live nutrition calculator. After changing an ingredient or portion, recalculate meal and day totals, update grocery quantities, and check dietary restrictions and allergens. Equal weights are not equal-calorie or nutritionally equivalent substitutions.

Can I download or print the grocery list for free?

The ISE Nutrition 3200 Calorie Vegetarian Meal Plan page provides a CSV grocery download, a browser checklist and a Print the full menu button without payment or registration. Checklist selections stay in the current browser when storage is available; they do not sync between devices.

Is this menu a personalised or professionally reviewed diet?

ISE Nutrition 3200 Calorie Vegetarian Meal Plan does not calculate your personal calorie needs or assess medical suitability. No qualified professional nutrition review is documented for the ISE Nutrition catalogue. Ingredient calculations are estimates, not a certification of nutritional completeness.

Seven-day menu

All amounts are for one adult. Weigh or measure ingredients in the stated units and condition, before cooking unless stated otherwise. Water, salt and optional herbs are not included in the nutrition estimate. Egg quantities are edible raw weight, not a whole-egg count: beat eggs, weigh the amount needed and cook until firm. Use the remainder promptly in another cooked dish. Any listed sides are included in the calories and shopping list. Small snacks may be eaten with another meal on the same day without changing their amounts.

This higher-energy example contains substantial meals. If helpful, divide a listed meal into two servings eaten on the same day; the total ingredient amounts, daily nutrition and shopping list stay the same. This target is not a recommendation for your own energy needs.

Monday

Day 1 · 5 meals

≈ 3,200 kcal
Breakfast

Yoghurt, apple & almond bowl

≈ 798 kcal

Plain Greek yoghurt, 0% fat — 250 g (ready to eat); Apple, cored, skin on — 200 g (raw); Rolled oats — 83 g (dry); Almonds — 40 g (ready to eat).

Protein 45.5 g · Fat 26.7 g · Carbs 101.4 g · Fibre 18.2 g

How to make it · about 10 min
  1. Dice the apple and chop the almonds.
  2. Stir the oats into the yoghurt; allow them to soften, then add the apple and almonds.
Morning snack

Banana & peanut butter

≈ 240 kcal

Banana, peeled — 122 g (raw); Smooth peanut butter, unsweetened — 22 g (ready to eat).

Protein 6.2 g · Fat 11.7 g · Carbs 32.7 g · Fibre 4.3 g

How to make it · about 5 min
  1. Weigh the peeled banana and serve with unsweetened peanut butter.
Lunch

Lentil & tomato pasta + quinoa

≈ 961 kcal

Lentils — 90 g (dry); Wholewheat pasta — 100 g (dry); Tomato — 250 g (raw); Carrot — 146 g (raw); Olive oil — 15 g (ready to use); Quinoa — 15 g (dry).

Protein 41.7 g · Fat 20.6 g · Carbs 163.8 g · Fibre 27 g

How to make it · about 35 min
  1. Rinse the lentils and simmer in water until tender, following the packet. Cook the pasta separately.
  2. Soften the carrot and tomato in the oil. Fold in the cooked lentils and drained pasta; simmer together briefly.
  3. For the quinoa side, rinse the listed dry weight and simmer in water according to the packet. Serve alongside; no additional oil is included.
Afternoon snack

Apple & almonds

≈ 241 kcal

Apple, cored, skin on — 173 g (raw); Almonds — 26 g (ready to eat).

Protein 6 g · Fat 13.3 g · Carbs 29.5 g · Fibre 7.4 g

How to make it · about 5 min
  1. Core the apple, weigh the edible portion and slice. Serve with the almonds.
Dinner

Chickpea white rice bowl

≈ 960 kcal

Chickpeas, boiled without salt — 90 g (cooked and drained); Feta cheese (vegetarian rennet where needed) — 60 g (ready to eat); Tomato — 250 g (raw); Cucumber, skin on — 176 g (raw); Olive oil — 15 g (ready to use); White rice, long-grain, enriched — 123 g (dry).

Protein 28.6 g · Fat 31.7 g · Carbs 141.4 g · Fibre 12.3 g

How to make it · about 30 min
  1. Cook the listed dry white rice separately in water according to the packet, without extra oil. Serve it with the other components. For any other listed grain or lentils, use its own listed dry weight and packet instructions; combine the cooked components only after cooking.
  2. Use the listed cooked, drained weight of beans or chickpeas. Warm them through before adding them to the bowl; do not use the same weight of dry pulses.
  3. Wash and chop the measured tomato or cucumber and add to the bowl just before serving.
  4. Serve all other listed ingredients in their measured amounts alongside or over the bowl. Nuts, fruit, yoghurt, cheese and bread, where listed, are already included in the calories. Do not add an extra dressing.

Day total: Protein 128 g · Fat 104 g · Carbs 468.8 g · Fibre 69.2 g

Tuesday

Day 2 · 5 meals

≈ 3,199 kcal
Breakfast

Warm quinoa, berries & yoghurt

≈ 798 kcal

Quinoa — 100 g (dry); Plain Greek yoghurt, 0% fat — 250 g (ready to eat); Blueberries — 150 g (raw); Almonds — 34 g (ready to eat).

Protein 47.9 g · Fat 24.5 g · Carbs 102.3 g · Fibre 14.9 g

How to make it · about 25 min
  1. Rinse the dry quinoa and simmer in water according to the packet; drain any excess water.
  2. Cool slightly, then serve with yoghurt, berries and almonds.
Morning snack

Apple & almonds

≈ 241 kcal

Apple, cored, skin on — 173 g (raw); Almonds — 26 g (ready to eat).

Protein 6 g · Fat 13.3 g · Carbs 29.5 g · Fibre 7.4 g

How to make it · about 5 min
  1. Core the apple, weigh the edible portion and slice. Serve with the almonds.
Lunch

White rice breakfast bowl

≈ 951 kcal

Feta cheese (vegetarian rennet where needed) — 60 g (ready to eat); Red bell pepper, deseeded — 250 g (raw); Cucumber, skin on — 200 g (raw); Olive oil — 15 g (ready to use); Walnut kernels — 30 g (ready to eat); White rice, long-grain, enriched — 101 g (dry).

Protein 24.1 g · Fat 49.1 g · Carbs 109.5 g · Fibre 9.6 g

How to make it · about 40 min
  1. Cook the listed dry white rice separately in water according to the packet, without extra oil. Serve it with the other components. For any other listed grain or lentils, use its own listed dry weight and packet instructions; combine the cooked components only after cooking.
  2. Cut the measured red bell pepper, deseeded into small, even pieces. Roast at 190°C / 375°F until tender, about 25–35 minutes; use baking paper and only a share of the oil already listed for the meal.
  3. Wash and chop the measured tomato or cucumber and add to the bowl just before serving.
  4. Serve all other listed ingredients in their measured amounts alongside or over the bowl. Nuts, fruit, yoghurt, cheese and bread, where listed, are already included in the calories. Do not add an extra dressing.
Afternoon snack

Carrot sticks & crushed chickpeas

≈ 241 kcal

Carrot — 125 g (raw); Chickpeas, boiled without salt — 89 g (cooked and drained); Olive oil — 5 g (ready to use).

Protein 9 g · Fat 7.6 g · Carbs 36.4 g · Fibre 10.3 g

How to make it · about 10 min
  1. Drain and crush the cooked chickpeas with the oil and a little water.
  2. Cut the carrots into sticks and serve with the chickpea dip.
Dinner

Chickpea & tofu white rice bowl

≈ 968 kcal

Chickpeas, boiled without salt — 190 g (cooked and drained); Sweet potato, edible portion — 240 g (raw); Spinach — 135 g (raw); Olive oil — 15 g (ready to use); Nasoya High Protein Super Firm Tofu — vacuum pack — 75 g (as packaged; pat dry, no pressing); White rice, long-grain, enriched — 49 g (dry).

Protein 39.5 g · Fat 26.7 g · Carbs 146 g · Fibre 26.9 g

How to make it · about 40 min
  1. Cook the listed dry white rice separately in water according to the packet, without extra oil. Serve it with the other components. For any other listed grain or lentils, use its own listed dry weight and packet instructions; combine the cooked components only after cooking.
  2. Use the listed cooked, drained weight of beans or chickpeas. Warm them through before adding them to the bowl; do not use the same weight of dry pulses.
  3. Cut the measured sweet potato, edible portion into small, even pieces. Roast at 190°C / 375°F until tender, about 25–35 minutes; use baking paper and only a share of the oil already listed for the meal.
  4. Wilt the listed leafy greens in a non-stick pan with a splash of water for a few minutes. Any oil used must come from the amount already listed, not an extra pour.
  5. Pat dry the measured Nasoya High Protein Super Firm vacuum-pack tofu, cut into cubes and heat in a non-stick pan. Use only the oil already listed. This calculation uses the recorded 91 g label; other tofu varieties require recalculation.
  6. Serve all other listed ingredients in their measured amounts alongside or over the bowl. Nuts, fruit, yoghurt, cheese and bread, where listed, are already included in the calories. Do not add an extra dressing.

Day total: Protein 126.5 g · Fat 121.2 g · Carbs 423.7 g · Fibre 69.1 g

Wednesday

Day 3 · 5 meals

≈ 3,198 kcal
Breakfast

Berry overnight oats

≈ 808 kcal

Rolled oats — 100 g (dry); Plain Greek yoghurt, 0% fat — 250 g (ready to eat); Blueberries — 150 g (raw); Walnut kernels — 30 g (ready to eat).

Protein 44.4 g · Fat 27.6 g · Carbs 102.6 g · Fibre 15.7 g

How to make it · about 10 min
  1. Mix the oats and yoghurt, adding water to loosen if needed. Cover and refrigerate overnight.
  2. Top with the berries and chopped walnuts before serving.
Morning snack

Carrot sticks & crushed chickpeas

≈ 241 kcal

Carrot — 125 g (raw); Chickpeas, boiled without salt — 89 g (cooked and drained); Olive oil — 5 g (ready to use).

Protein 9 g · Fat 7.6 g · Carbs 36.4 g · Fibre 10.3 g

How to make it · about 10 min
  1. Drain and crush the cooked chickpeas with the oil and a little water.
  2. Cut the carrots into sticks and serve with the chickpea dip.
Lunch

Tofu & broccoli rice bowl

≈ 957 kcal

Nasoya High Protein Super Firm Tofu — vacuum pack — 289 g (as packaged; pat dry, no pressing); Brown rice, long grain — 89 g (dry); Broccoli — 250 g (raw); Olive oil — 15 g (ready to use).

Protein 58.2 g · Fat 41 g · Carbs 90.8 g · Fibre 16.1 g

How to make it · about 30 min
  1. Cook the dry rice according to the packet.
  2. Drain and cube the tofu. Pan-fry in the measured oil, turning until hot throughout. Steam the broccoli and serve over rice.
  3. Use Nasoya High Protein Super Firm vacuum-pack tofu with the recorded 91 g serving label. Pat dry and weigh as packaged before cooking; no pressing is needed. Other tofu varieties are not equivalent in calcium or nutrition.
Afternoon snack

Greek yoghurt & berries

≈ 233 kcal

Plain Greek yoghurt, 0% fat — 250 g (ready to eat); Blueberries — 150 g (raw).

Protein 26.6 g · Fat 1.5 g · Carbs 30.8 g · Fibre 3.6 g

How to make it · about 5 min
  1. Serve the plain yoghurt with washed berries.
Dinner

Lentil & vegetable pot

≈ 959 kcal

Lentils — 100 g (dry); Brown rice, long grain — 97 g (dry); Carrot — 179 g (raw); Tomato — 250 g (raw); Olive oil — 15 g (ready to use).

Protein 35.8 g · Fat 20.1 g · Carbs 164.2 g · Fibre 22.2 g

How to make it · about 35 min
  1. Rinse the lentils. Soften diced carrot and tomato in the oil.
  2. Add lentils and enough water to simmer until tender, following the lentil packet. Cook the rice separately and serve together.

Day total: Protein 174 g · Fat 97.8 g · Carbs 424.8 g · Fibre 67.9 g

Thursday

Day 4 · 5 meals

≈ 3,199 kcal
Breakfast

Tomato & feta eggs + toast

≈ 800 kcal

Whole egg, without shell — 200 g (raw); Feta cheese (vegetarian rennet where needed) — 60 g (ready to eat); Tomato — 210 g (raw); Spinach — 120 g (raw); Olive oil — 10 g (ready to use); Wholewheat bread (vegan-labelled for vegan menus) — 80 g (ready to eat).

Protein 48.9 g · Fat 45.6 g · Carbs 50.5 g · Fibre 10 g

How to make it · about 15 min
  1. Soften the chopped tomato and spinach in the oil.
  2. Add the beaten eggs and crumble in the feta. Cook until the eggs are firm.
  3. Toast the measured bread and serve alongside. Choose vegan-labelled bread where required.
Morning snack

Greek yoghurt & berries

≈ 233 kcal

Plain Greek yoghurt, 0% fat — 250 g (ready to eat); Blueberries — 150 g (raw).

Protein 26.6 g · Fat 1.5 g · Carbs 30.8 g · Fibre 3.6 g

How to make it · about 5 min
  1. Serve the plain yoghurt with washed berries.
Lunch

Warm chickpea & sweet potato salad + quinoa

≈ 962 kcal

Chickpeas, boiled without salt — 240 g (cooked and drained); Sweet potato, edible portion — 300 g (raw); Spinach — 135 g (raw); Olive oil — 15 g (ready to use); Quinoa — 40 g (dry).

Protein 35.5 g · Fat 24.3 g · Carbs 156.6 g · Fibre 33 g

How to make it · about 35 min
  1. Dice the sweet potato and roast with the oil at 200°C / 390°F until tender.
  2. Add the drained chickpeas to heat through. Serve over spinach, allowing it to wilt.
  3. For the quinoa side, rinse the listed dry weight and simmer in water according to the packet. Serve alongside; no additional oil is included.
Afternoon snack

Apple & walnuts

≈ 241 kcal

Apple, cored, skin on — 149 g (raw); Walnut kernels — 25 g (ready to eat).

Protein 4.2 g · Fat 16.6 g · Carbs 24 g · Fibre 5.3 g

How to make it · about 5 min
  1. Core and slice the apple and serve with the walnuts.
Dinner

Potato, spinach & egg skillet + quinoa

≈ 963 kcal

Whole egg, without shell — 189 g (raw); Potato, skin on — 300 g (raw); Spinach — 150 g (raw); Olive oil — 15 g (ready to use); Quinoa — 80 g (dry).

Protein 45.5 g · Fat 38.7 g · Carbs 110.7 g · Fibre 15.2 g

How to make it · about 30 min

Optional batch: 4 equal servings

Whole egg, without shell — 756 g (raw); Potato, skin on — 1200 g (raw); Spinach — 600 g (raw); Olive oil — 60 g (ready to use); Quinoa — 320 g (dry).

Use these batch amounts in the instructions below. For mixed cooked dishes, mix well and divide into 4 equal portions by weight; distribute solid ingredients evenly. Portion drinks separately by volume. Eat one portion for this meal. The calories and weekly grocery list count one portion only: buying and cooking the full optional batch requires extra ingredients. Refrigerate or freeze the other portions promptly; do not automatically substitute them for a different planned meal. Batch quantities use the stated ingredient units, not a predicted cooked yield.

  1. Dice the potatoes and simmer until nearly tender, then drain.
  2. Heat the oil in a pan, add the potatoes and spinach, then pour in beaten eggs. Cook until the eggs are firm throughout.
  3. For the quinoa side, rinse the listed dry weight and simmer in water according to the packet. Serve alongside; no additional oil is included.
  4. For the optional egg batch, crack enough eggs into a bowl, beat, and weigh the total edible amount listed in the batch ingredients. Egg sizes vary; an egg count is only a shopping estimate. Cook the batch until firm, divide into four equal portions and refrigerate or freeze the portions you will not eat now. Follow the storage guidance below.

Day total: Protein 160.7 g · Fat 126.7 g · Carbs 372.6 g · Fibre 67.1 g

Friday

Day 5 · 5 meals

≈ 3,200 kcal
Breakfast

Spinach eggs on toast + walnuts

≈ 797 kcal

Whole egg, without shell — 200 g (raw); Spinach — 121 g (raw); Wholewheat bread (vegan-labelled for vegan menus) — 120 g (ready to eat); Tomato — 150 g (raw); Olive oil — 10 g (ready to use); Walnut kernels — 10 g (ready to eat).

Protein 46.4 g · Fat 40.5 g · Carbs 64.3 g · Fibre 12.3 g

How to make it · about 15 min
  1. Wilt the spinach in the measured oil. Add beaten eggs and cook until the eggs are firm.
  2. Toast the bread and serve with the eggs and sliced tomato.
  3. Serve the measured walnuts alongside the meal; do not add extra oil.
Morning snack

Apple & walnuts

≈ 241 kcal

Apple, cored, skin on — 149 g (raw); Walnut kernels — 25 g (ready to eat).

Protein 4.2 g · Fat 16.6 g · Carbs 24 g · Fibre 5.3 g

How to make it · about 5 min
  1. Core and slice the apple and serve with the walnuts.
Lunch

Lentil & vegetable pot

≈ 959 kcal

Lentils — 100 g (dry); Brown rice, long grain — 97 g (dry); Carrot — 179 g (raw); Tomato — 250 g (raw); Olive oil — 15 g (ready to use).

Protein 35.8 g · Fat 20.1 g · Carbs 164.2 g · Fibre 22.2 g

How to make it · about 35 min
  1. Rinse the lentils. Soften diced carrot and tomato in the oil.
  2. Add lentils and enough water to simmer until tender, following the lentil packet. Cook the rice separately and serve together.
Afternoon snack

Banana & peanut butter

≈ 246 kcal

Banana, peeled — 122 g (raw); Smooth peanut butter, unsweetened — 23 g (ready to eat).

Protein 6.4 g · Fat 12.2 g · Carbs 32.9 g · Fibre 4.3 g

How to make it · about 5 min
  1. Weigh the peeled banana and serve with unsweetened peanut butter.
Dinner

Tofu & broccoli rice bowl

≈ 957 kcal

Nasoya High Protein Super Firm Tofu — vacuum pack — 289 g (as packaged; pat dry, no pressing); Brown rice, long grain — 89 g (dry); Broccoli — 250 g (raw); Olive oil — 15 g (ready to use).

Protein 58.2 g · Fat 41 g · Carbs 90.8 g · Fibre 16.1 g

How to make it · about 30 min
  1. Cook the dry rice according to the packet.
  2. Drain and cube the tofu. Pan-fry in the measured oil, turning until hot throughout. Steam the broccoli and serve over rice.
  3. Use Nasoya High Protein Super Firm vacuum-pack tofu with the recorded 91 g serving label. Pat dry and weigh as packaged before cooking; no pressing is needed. Other tofu varieties are not equivalent in calcium or nutrition.

Day total: Protein 151 g · Fat 130.4 g · Carbs 376.2 g · Fibre 60.2 g

Saturday

Day 6 · 5 meals

≈ 3,200 kcal
Breakfast

Banana & walnut porridge

≈ 800 kcal

Rolled oats — 97 g (dry); Milk, 2% fat — 211 g (ready to use); Banana, peeled — 176 g (raw); Walnut kernels — 26 g (ready to eat).

Protein 25.6 g · Fat 28 g · Carbs 119.5 g · Fibre 16.1 g

How to make it · about 15 min
  1. Cook the oats with milk and a little water according to the packet.
  2. Slice the banana and add with the chopped walnuts.
Morning snack

Banana & peanut butter

≈ 240 kcal

Banana, peeled — 122 g (raw); Smooth peanut butter, unsweetened — 22 g (ready to eat).

Protein 6.2 g · Fat 11.7 g · Carbs 32.7 g · Fibre 4.3 g

How to make it · about 5 min
  1. Weigh the peeled banana and serve with unsweetened peanut butter.
Lunch

Chickpea, feta & tomato bowl + quinoa

≈ 957 kcal

Chickpeas, boiled without salt — 250 g (cooked and drained); Feta cheese (vegetarian rennet where needed) — 60 g (ready to eat); Tomato — 250 g (raw); Cucumber, skin on — 176 g (raw); Olive oil — 15 g (ready to use); Quinoa — 50 g (dry).

Protein 41.1 g · Fat 38.1 g · Carbs 119 g · Fibre 26.4 g

How to make it · about 25 min
  1. Drain the cooked chickpeas and chop the vegetables.
  2. Toss with the oil and crumble the feta over the top.
  3. For the quinoa side, rinse the listed dry weight and simmer in water according to the packet. Serve alongside; no additional oil is included.
Afternoon snack

Apple & almonds

≈ 241 kcal

Apple, cored, skin on — 173 g (raw); Almonds — 26 g (ready to eat).

Protein 6 g · Fat 13.3 g · Carbs 29.5 g · Fibre 7.4 g

How to make it · about 5 min
  1. Core the apple, weigh the edible portion and slice. Serve with the almonds.
Dinner

Lentil & tofu white rice bowl

≈ 962 kcal

Lentils — 30 g (dry); Tomato — 250 g (raw); Carrot — 146 g (raw); Olive oil — 15 g (ready to use); Nasoya High Protein Super Firm Tofu — vacuum pack — 150 g (as packaged; pat dry, no pressing); White rice, long-grain, enriched — 111 g (dry).

Protein 41.9 g · Fat 28.4 g · Carbs 134.8 g · Fibre 15 g

How to make it · about 40 min
  1. Cook the listed dry white rice separately in water according to the packet, without extra oil. Serve it with the other components. For any other listed grain or lentils, use its own listed dry weight and packet instructions; combine the cooked components only after cooking.
  2. Cook the listed dry lentils in a separate pan of water according to their packet. Drain as needed, then combine with the cooked rice.
  3. Cut the measured carrot into small, even pieces. Roast at 190°C / 375°F until tender, about 25–35 minutes; use baking paper and only a share of the oil already listed for the meal.
  4. Wash and chop the measured tomato or cucumber and add to the bowl just before serving.
  5. Pat dry the measured Nasoya High Protein Super Firm vacuum-pack tofu, cut into cubes and heat in a non-stick pan. Use only the oil already listed. This calculation uses the recorded 91 g label; other tofu varieties require recalculation.
  6. Serve all other listed ingredients in their measured amounts alongside or over the bowl. Nuts, fruit, yoghurt, cheese and bread, where listed, are already included in the calories. Do not add an extra dressing.

Day total: Protein 120.8 g · Fat 119.5 g · Carbs 435.5 g · Fibre 69.2 g

Sunday

Day 7 · 5 meals

≈ 3,181 kcal
Breakfast

Banana & peanut butter toast + walnuts

≈ 785 kcal

Wholewheat bread (vegan-labelled for vegan menus) — 120 g (ready to eat); Smooth peanut butter, unsweetened — 40 g (ready to eat); Banana, peeled — 200 g (raw); Walnut kernels — 10 g (ready to eat).

Protein 27.5 g · Fat 31.9 g · Carbs 107.1 g · Fibre 15.1 g

How to make it · about 10 min
  1. Toast the bread.
  2. Spread with unsweetened peanut butter and top with sliced banana.
  3. Serve the measured walnuts alongside the meal; do not add extra oil.
Morning snack

Apple & almonds

≈ 241 kcal

Apple, cored, skin on — 173 g (raw); Almonds — 26 g (ready to eat).

Protein 6 g · Fat 13.3 g · Carbs 29.5 g · Fibre 7.4 g

How to make it · about 5 min
  1. Core the apple, weigh the edible portion and slice. Serve with the almonds.
Lunch

Potato, spinach & egg skillet + quinoa

≈ 963 kcal

Whole egg, without shell — 189 g (raw); Potato, skin on — 300 g (raw); Spinach — 150 g (raw); Olive oil — 15 g (ready to use); Quinoa — 80 g (dry).

Protein 45.5 g · Fat 38.7 g · Carbs 110.7 g · Fibre 15.2 g

How to make it · about 30 min

Optional batch: 4 equal servings

Whole egg, without shell — 756 g (raw); Potato, skin on — 1200 g (raw); Spinach — 600 g (raw); Olive oil — 60 g (ready to use); Quinoa — 320 g (dry).

Use these batch amounts in the instructions below. For mixed cooked dishes, mix well and divide into 4 equal portions by weight; distribute solid ingredients evenly. Portion drinks separately by volume. Eat one portion for this meal. The calories and weekly grocery list count one portion only: buying and cooking the full optional batch requires extra ingredients. Refrigerate or freeze the other portions promptly; do not automatically substitute them for a different planned meal. Batch quantities use the stated ingredient units, not a predicted cooked yield.

  1. Dice the potatoes and simmer until nearly tender, then drain.
  2. Heat the oil in a pan, add the potatoes and spinach, then pour in beaten eggs. Cook until the eggs are firm throughout.
  3. For the quinoa side, rinse the listed dry weight and simmer in water according to the packet. Serve alongside; no additional oil is included.
  4. For the optional egg batch, crack enough eggs into a bowl, beat, and weigh the total edible amount listed in the batch ingredients. Egg sizes vary; an egg count is only a shopping estimate. Cook the batch until firm, divide into four equal portions and refrigerate or freeze the portions you will not eat now. Follow the storage guidance below.
Afternoon snack

Carrot sticks & crushed chickpeas

≈ 241 kcal

Carrot — 125 g (raw); Chickpeas, boiled without salt — 89 g (cooked and drained); Olive oil — 5 g (ready to use).

Protein 9 g · Fat 7.6 g · Carbs 36.4 g · Fibre 10.3 g

How to make it · about 10 min
  1. Drain and crush the cooked chickpeas with the oil and a little water.
  2. Cut the carrots into sticks and serve with the chickpea dip.
Dinner

Quinoa, pepper & feta salad + walnuts

≈ 951 kcal

Quinoa — 100 g (dry); Feta cheese (vegetarian rennet where needed) — 60 g (ready to eat); Red bell pepper, deseeded — 250 g (raw); Cucumber, skin on — 200 g (raw); Olive oil — 15 g (ready to use); Walnut kernels — 30 g (ready to eat).

Protein 31 g · Fat 54.5 g · Carbs 93 g · Fibre 15.3 g

How to make it · about 25 min
  1. Rinse and cook the quinoa; cool slightly.
  2. Dice the pepper and cucumber and combine with quinoa, feta and oil.
  3. Serve the measured walnuts alongside the meal; do not add extra oil.

Day total: Protein 119 g · Fat 146 g · Carbs 376.7 g · Fibre 63.3 g

Seven-day grocery list

Summed directly from all 35 meals, for one adult. These are edible weights or beverage volumes in the units shown: allow extra for peels, cores, shells or bones. Beans and chickpeas are shown cooked and drained; buy ready-cooked, or use your dry-bean packet's yield. Salt, herbs and water are separate.

Vegetables & fruit

Meat, fish & eggs

Dairy

Grains & starches

Legumes & plant proteins

Nuts, oils & pantry

Download shopping list

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Preparation and storage

  1. Check what you already have.

    Compare the shopping list with your fridge and pantry. Check labels against the eating style and your own restrictions.

  2. Prepare the next few meals.

    Cook a grain or legume batch for the next few days, keeping dry and cooked weights distinct. Do not store the entire cooked week in the fridge.

  3. Keep food safe.

    Refrigerate perishables promptly at 4°C / 40°F or below. Use refrigerated cooked leftovers within 3–4 days, or freeze portions for later. Follow product labels and safe cooking temperatures.

  4. Portion before you cook.

    Weigh or measure each ingredient in its stated unit and condition, including oil. Separate raw meat and fish from ready-to-eat foods; wash hands, utensils and surfaces.

Ingredient swaps and recalculation

Changing ingredients changes nutrition. These are culinary alternatives, not equal-calorie substitutions.

  • Swap chicken for turkey if the eating style permits; use the new ingredient's nutrition.
  • Swap rice for quinoa; dry and cooked weights are not interchangeable.
  • Use plain frozen vegetables in place of fresh where practical; check sauce-free ingredients and cooking instructions.
  • Nut and seed substitutions require an allergy check and a new calculation.

How this menu was calculated.

Selected US products

Use these exact varieties and recorded label formulations. Unlisted micronutrients remain unknown. Product labels are rounded and can change; a different label requires recalculation. The Monterey reference uses the manufacturer's June 2022 sheet and its current 10 µg vitamin D claim per 85 g serving.

References: USDA FoodData Central, SR Legacy (April 2018), plus the selected US manufacturer nutrition labels listed above. USDA foods use their per-100 g reference. The three selected US products use the manufacturer value per stated serving × listed quantity ÷ serving quantity, with mL and g kept distinct. Ingredient quantities use whole grams or millilitres as shown, each meal's energy to whole kcal and macros to 0.1 g; day totals sum the displayed meal values. Net carbohydrate subtracts fibre from total carbohydrate.

Nutrition is estimated from the ingredient quantities shown. This example does not assess your personal requirements or establish complete micronutrient adequacy. Product brands, cooking losses and optional additions may alter nutrition. Calories may differ from the 4/9/4 macro formula because database energy factors and fibre vary.

View ingredient records and calculation method · USDA safe cooking temperatures · USDA leftover storage guidance

Nearby calorie targets: vegetarian menus

All vegetarian plans →
Chickpea, feta & tomato bowl — serving suggestion; follow the listed ingredientsVegetarian

3100 Calorie Vegetarian Meal Plan

On the menu: Tofu & broccoli rice bowl.

7 days · ≈ 3,100 kcal/day
Potato, spinach & egg skillet — serving suggestion; follow the listed ingredientsVegetarian

3300 Calorie Vegetarian Meal Plan

On the menu: Potato, spinach & egg skillet + quinoa.

7 days · ≈ 3,299 kcal/day
Lentil & vegetable pot — serving suggestion; follow the listed ingredientsVegetarian

3000 Calorie Vegetarian Meal Plan

On the menu: Lentil & vegetable pot.

7 days · ≈ 2,995 kcal/day
Chickpea, feta & tomato bowl — serving suggestion; follow the listed ingredientsVegetarian

3400 Calorie Vegetarian Meal Plan

On the menu: Potato, spinach & egg skillet + quinoa.

7 days · ≈ 3,400 kcal/day

Other eating styles at 3,200 calories

Compare menus at the same calorie target. Ingredients, restrictions and estimated daily totals differ.

Help with your weekly menu