28-Day Vegetarian Weight Watchers Meal Plan

We love these vegetarian and plant-based Weight Watchers recipes!

Ready to embark on the Weight Watchers Freestyle program? That’s great! We love the program and how easy it is to lose weight with Freestyle points. The program is a great way to keep track of your daily nutrition. This includes fat, carbs, sugars, and proteins. That means you won’t have to count calories every day to reach your weight loss goals. But, if you’re following a vegetarian or plant-based diet, you might be challenged. There are a lot of Weight Watchers recipes that contain meat. So we created this 28-day vegetarian Weight Watchers meal plan. For four whole weeks, you won’t have to worry about what to cook.

A few things to note before you begin your 28-day vegetarian Weight Watchers meal plan. Every day includes a new breakfast, lunch, and dinner recipe. Talk about great variety! So you won’t notice a lot of repetition. That keeps things new and exciting. But, we know that not everyone has the time to cook all these meals from scratch. Feel free to double up some of the slow cooker and casserole recipes. You can also use the leftovers for later in the week. The previous night’s dinner also makes a great option for today’s lunch, too. Always good if you don’t have time to cook so many weekday lunches.

Finally, we didn’t include any snacks in this 28-day vegetarian Weight Watchers meal plan. Why? The Freestyle program includes so a ton of zero-point foods. Choose from this list to find your favorites. This way, your snack doesn’t add any points to your day. How great is that?

Now without further ado, here are 28 days of Weight Watcher meal plans.

Day 1

Breakfast: Hummus Breakfast Bowl (9 Freestyle Points)
Lunch: Spicy Kale Salad with Chickpeas & Maple Dijon Dressing (2 Freestyle Points)
Dinner: Crispy Zucchini Tacos with Chipotle Cream Recipe (8 Freestyle Points)

Day 2

Breakfast: 4-Ingredient Protein Pancakes (0 Freestyle Points)
Lunch: Cilantro Lime Three Bean Salad (10 Freestyle Points)
Dinner: Vegetarian Black Bean Enchiladas (8 Freestyle Points)

Day 3

Breakfast: Blueberry French Toast Casserole (5 Freestyle Points)
Lunch: Fusion Lunch Burritos (7 Freestyle Points)
Dinner: Oven Baked Vegetable Quesadillas (9 Freestyle Points)

Day 4

8 Skinny Recipes For Quick and Easy Breakfasts

Breakfast: Baked Vegetable Omelet (4 Freestyle Points)
Lunch: Carrot Soup with Pumpkin Seeds (4 Freestyle Points)
Dinner: Asparagus, Cherry Tomato, and Feta Tart (11 Freestyle Points)

Day 5

Breakfast: Baked Peanut Butter Banana Oatmeal (11 Freestyle Points)
Lunch: Quick & Easy Herb-Crusted Cauliflower Steaks (2 Freestyle Points)
Dinner: Detoxifying Slow Cooker Moroccan Stew (6 Freestyle Points)

Day 6

Breakfast: Chocolate Peanut Butter Oatmeal Bars (8 Freestyle Points)
Lunch: Apple and Endive Salad with Apple Cider Vinaigrette (3 Freestyle Points)
Dinner: Black Bean Superfood Burgers (8 Freestyle Points)

Day 7

Breakfast: Caprese and Smashed Avocado Toast (7 Freestyle Points)
Lunch: Slow Cooker Rosemary Lentil Stew (6 Freestyle Points)
Dinner: Whole Wheat Pita Pizza (8 Freestyle Points)

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Chef Lindsay

Lindsay D. Mattison is a professional chef, recipe developer, and food writer. After graduating from Cascade Culinary School, Lindsay worked as the executive chef of a farm-to-table restaurant in Bend, Oregon. She is passionate about using local, organic ingredients and loves teaching home cooks how to incorporate seasonal food into their diet. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to create beautiful meals for her family. She lives with her husband in Colorado, where she enjoys the trials and errors of gardening.

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