7 vegan dinners I batch-cooked for the whole week (and loved every bite)

Ingredients

• 2 cans chickpeas (rinsed, dried)
• 3 bell peppers, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp oregano
• 1 tsp kosher salt
• Lime wedges
• Warm tortillas
• Avocado
• Cilantro
• Hot sauce
• 12 oz whole-wheat spaghetti or udon
• 4 cups chopped kale or spinach
• 1/3 cup tahini
• 2 tbsp white miso
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1–2 tsp maple syrup
• 1–2 tsp toasted sesame oil
• 1 clove garlic, grated
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth or water
• 1 tsp salt, more to taste
• Lime juice
• Cooked basmati or quinoa