Grocery Cheat Sheet

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Most of the questions I get revolve around groceries, specifically what I buy and spend weekly. I am currently working on a partnered blog post on this topic that I can’t wait to share with you guys. However, in the mean time, I have had to think about my essentials and what I keep stocked in our home. I decided to compile this list of essentials into an easy-to-use “cheat sheet” that you can consult if you want to try OHM-style Buddha Bowls or challenge yourself to eat plant-based for a week (or more).

Below is a list of my essentials that I keep our fridge and pantry stocked with on a weekly-basis (I don’t buy all each week, I just replenished whatever we’ve used up). In addition to this, I buy ingredients specific to the recipes I’m working on or special meals I want to make. However, this list describes our essentials that I build recipes around.

Happy plant-based eating!


A full list of my essentials:

  • Greens (kale, arugula, baby spinach, and/or microgreens)

  • Avocados

  • Zucchini

  • Sweet potatoes

  • Onion (I alternate between green and purple)

  • Brussels sprouts

  • Dippable veggies (baby carrots, green beans, and/or bell pepper)

  • Fruits (fresh berries, bananas and/or apples)


  • Tortillas

  • Rolled oats

  • Brown rice

  • Quinoa

  • Lentil/chickpea pasta

  • Rice ramen


  • Nut butter (I usually keep both almond and peanut butter stocked)

  • Honey

  • Balsamic vinegar

  • Capers

  • Sriracha or Gochujang sauce

  • Apple cider vinegar (I add this to seltzer or kombucha with lemon juice and my prebiotic each morning)

  • Spices

  • Curry powder or simmer sauce

  • Snacks (roasted chickpeas, Simple Mills crackers, plantain chips, etc.)

  • Smoothie or oatmeal add-ons: granola, chia seeds, hemp seeds, cocoa nibs, adaptogens (maca powder, ashwagandha powder, baobab powder, etc.)

  • Jam/jelly

  • Mustard

  • Vegan mayo


  • Cocoa powder

  • Coconut sugar

  • Baking soda

  • Baking powder

  • All-purpose flour (gluten-free)


  • Canned beans (chickpea, black beans, and/or refried)

  • Ground flaxseed

  • Cashews

  • Almonds

  • Macadamia nuts

  • Pine nuts


  • Almond mylks, yogurt, and cheese (it’s amazing how many great vegan brands and products are on the market now)

  • Perfect Bars

  • Tofu or tempeh

  • Dairy-free butter (I prefer Miyoko’s Kitchen)

  • Lemon juice

  • Pickles, sauerkraut, kimchi and/or pickled ginger

  • Hummus


  • Frozen mixed mushrooms

  • Frozen cubed butternut squash

  • Sweet potato fries

  • Cauliflower pizza crust

  • Cauliflower gnocchi

  • Bread (I general keep several loaves of Canyon Gluten-Free bread frozen for emergency PB&J’s)

  • Mixed veggies, stir-fried veggies, etc. (my boyfriend uses these for lunch, and it’s always helpful to have prepped veggies if I’m in a pinch)

  • Veggie burgers