Ingredients
Equipment
Method
Charred Broccoli & Lentil Salad
- Char broccoli until crispy, then combine with cooked lentils.
- Allow flavors to meld, as this salad improves over time.
Chile-Roasted Chicken and Sweet Potatoes with Cilantro Rice
- Roast chicken and sweet potatoes seasoned with chile and spices.
- Prepare cilantro rice while roasting and serve with a dollop of lime-sour cream.
Curried Chickpea Sandwich
- Prepare a chickpea spread with curry, which can be stored for up to three days.
- Serve the spread with greens and tomato, adding optional grated carrot, pickled jalapeños, olives, or pepperoncini.
- Enjoy in a pita, on toast, with crackers, or over mixed greens.
Indian Peanutty Noodles
- Create a chutney using raw peanuts, cumin, and red chile powder.
- Cook your preferred noodles, such as udon or soba.
- Toss the noodles with soy sauce, the prepared chutney, and any available vegetables.
Freekeh Salad With Feta & Mint
- Cook freekeh until tender yet slightly firm, approximately 30 minutes.
- Combine the cooked freekeh with fresh fennel and mint.
- Serve as a versatile base, optionally topped with grilled chicken, fish, avocado, or apple.
No-Mayo Peperonata Pasta Salad
- Start with classic peperonata, made from sweet peppers, onions, and tomatoes.
- Mix with freshly boiled pasta, creamy mozzarella, slivered almonds, and ample basil and capers.
Baked Sweet Potatoes with Spiced Lentil Salad & Lemon-Tahini Dressing
- Bake sweet potatoes until tender.
- Prepare a spiced lentil salad, ensuring the lentils maintain their shape.
- Serve the lentil salad over the baked sweet potatoes, drizzled with lemon-tahini dressing.
Curried Egg Salad + Pickled Red Onion Smørrebrød
- Make an egg salad seasoned with warming spices and pickled red onion, finishing with a sprinkle of cilantro.
- To prevent sogginess, transport the egg salad and bread separately and assemble just before eating.
Chimichurri Chickpeas
- Chop tomatoes and crumble feta.
- Combine with chickpeas and chimichurri for a quick 10-minute salad.
- Serve this flavorful salad alongside a loaf of bread.
Burmese Chicken Salad
- Combine chicken salad with fresh cilantro, fish sauce, and lime juice.
- Serve either between bread slices, over a bed of greens, or with a side of rice, adding diced cucumbers for extra crunch.
Soba with Parsley-Pea Pesto & Kale
- Prepare a vibrant vegan pesto using parsley and peas.
- Cook soba noodles, then combine with the pesto and kale, with lemon brightening the pesto and balsamic vinegar adding depth.
White Bean & Tuna Salad with Hard-Boiled Eggs & Dukkah
- Mix white beans and tuna, seasoning with your choice of herbs and spices.
- Enhance richness by adding one or two hard-boiled eggs, and serve with dukkah.
Crispy Chickpea Fattoush With Asparagus & Radishes
- Assemble a fattoush salad featuring crispy chickpeas, asparagus, and radish.
- Follow the essential fattoush formula of crispy pita, vegetables, herbs, and dressing, adapting as desired.
Curried Smoked Turkey Salad
- Prepare a flavorful and smoky curried turkey salad.
Easy Broccoli Salad With Cheese
- Combine raw broccoli, chopped dates, sour cherries, crumbled goat cheese, and walnuts.
- Toss with a zesty goat cheesy-lemony dressing.
Notes
This collection provides a fantastic variety of easy-to-prepare and make-ahead lunch options, ensuring delicious and healthy meals throughout your work week. The flavors often meld and improve overnight, making these dishes perfect for meal prepping.