One focused hour on Sunday can cover every lunch of the working week. The trick is to cook components, not complete meals, so each day still feels different.
Start with a grain and a tray
Put a pot of quinoa or rice on, then fill one large tray with chopped vegetables and a tin of drained chickpeas. Both cook while you make the dressings.
Make two dressings
A lemony tahini and a quick herb vinaigrette are enough to keep five lunches interesting.
Pack smart
- Keep dressings in small jars until the day you eat
- Put sturdy vegetables at the bottom, leaves on top
- Label each box with the day it should be eaten
Our Roasted Veggie Buddha Bowl and Rainbow Quinoa Salad are both built for exactly this routine.
