Ingredients

• 1.5 lb boneless chicken thighs
• 2 tbsp olive oil, 1 tbsp shawarma spice (cumin, paprika, turmeric, cinnamon, garlic powder)
• 2 cups cooked basmati rice
• 1 cucumber + 2 tomatoes, diced
• 1/2 red onion, thinly sliced
• 1 cup plain yogurt, 1 clove garlic (grated), squeeze of lemon

Instructions

1. Toss chicken with oil and shawarma spice; roast at 425°F (220°C) for 22–25 minutes, flip halfway.
2. Slice rested chicken into strips.
3. Stir garlic and lemon into yogurt for the sauce.
4. Divide rice, chicken, cucumber-tomato salad and onion into containers; pack sauce separately.

🧊 Fridge 4 days · Freezer 2 months (chicken and rice only, sauce fresh)

Ingredients

• 4 boneless chicken thighs
• 1.5 lb baby potatoes, halved
• 3 tbsp olive oil, juice of 1 lemon, 1 tbsp dried oregano, 3 cloves garlic (minced)
• 1/2 cup Kalamata olives
• Salt, pepper, crumbled feta to finish

Instructions

1. Whisk oil, lemon, oregano and garlic; toss with chicken and potatoes.
2. Spread on a sheet pan; roast at 400°F (205°C) for 35–40 minutes until potatoes are golden.
3. Scatter olives over the tray in the last 5 minutes.
4. Portion into containers and top with feta just before eating.

🧊 Fridge 4 days · Freezer 2 months

Ingredients

• 4 salmon fillets (5–6 oz each)
• 3 tbsp honey, 2 tbsp soy sauce, 2 cloves garlic (minced), 1 tsp grated ginger
• 4 cups broccoli florets, 1 tbsp olive oil
• 2 cups cooked jasmine rice
• Sesame seeds to finish

Instructions

1. Toss broccoli with oil, salt and pepper; roast at 425°F (220°C) for 12 minutes.
2. Whisk honey, soy sauce, garlic and ginger; brush over salmon.
3. Add salmon to the same tray; roast 8–10 more minutes until flaky.
4. Divide rice, broccoli and salmon into containers; sprinkle with sesame seeds.

🧊 Fridge 3 days · Freezer 1–2 months

Ingredients

• 1.5 lb sirloin or flank steak
• 1 lb baby potatoes, halved
• 3 cups broccoli florets
• 3 tbsp olive oil, 2 tsp garlic powder, salt, black pepper

Instructions

1. Toss potatoes and broccoli with 2 tbsp oil and seasoning; roast at 425°F (220°C) for 25 minutes.
2. Pat steak dry, season generously; sear 3–4 minutes per side in a hot pan for medium.
3. Rest steak 5 minutes, then slice against the grain.
4. Divide steak, potatoes and broccoli into containers.

🧊 Fridge 4 days · Freezer 2–3 months

Ingredients

• 4 chicken breasts
• 2 tbsp Cajun seasoning, 2 tbsp olive oil
• 2 large sweet potatoes, cubed
• 1 avocado, juice of 1 lime, 2 tbsp sour cream or yogurt
• 2 cups baby spinach

Instructions

1. Toss sweet potato with 1 tbsp oil; roast at 400°F (205°C) for 25 minutes.
2. Rub chicken with remaining oil and Cajun seasoning; bake alongside for the last 18–20 minutes until 165°F (74°C).
3. Mash avocado with lime and sour cream for the crema.
4. Slice chicken; portion with sweet potato and spinach; pack crema separately.

🧊 Fridge 4 days · Freezer 2 months (crema fresh only)

Ingredients

• 4 chicken breasts
• 1/4 cup balsamic vinegar, 2 tbsp olive oil, 1 tsp dried thyme, 2 cloves garlic (minced)
• 1 zucchini, 1 red bell pepper, 1 red onion — chopped
• 1.5 cups cooked couscous

Instructions

1. Marinate chicken in balsamic, oil, thyme and garlic for 15 minutes (or overnight).
2. Roast chicken and vegetables on separate trays at 425°F (220°C), 20–22 minutes.
3. Slice chicken.
4. Divide couscous, vegetables and chicken into containers.

🧊 Fridge 4 days · Freezer 2 months

Ingredients

• 1 small butternut squash, cubed
• 2 cans chickpeas, drained and patted dry
• 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp smoked paprika
• 1.5 cups cooked quinoa
• 2 tbsp raisins, 2 tbsp sliced almonds

Instructions

1. Toss squash and chickpeas with oil and spices.
2. Roast at 400°F (205°C) for 25–28 minutes, stirring once, until chickpeas are crisp.
3. Divide quinoa, squash and chickpeas into containers.
4. Top with raisins and almonds just before serving.

🧊 Fridge 5 days · Freezer 2 months

Ingredients

• 4 salmon fillets
• 2 tbsp blackening seasoning (paprika, cayenne, garlic powder, oregano)
• 2 cups corn kernels, 1 can black beans, drained
• 2 cups cooked rice, juice of 1 lime, chopped cilantro

Instructions

1. Coat salmon in seasoning; sear in a hot skillet 3–4 minutes per side.
2. Char corn in a dry skillet 5 minutes until spotted.
3. Stir lime juice and cilantro through the rice.
4. Divide rice, corn, black beans and salmon into containers.

🧊 Fridge 3 days · Freezer 1–2 months

Ingredients

• 4 salmon fillets, salt and pepper
• 2 cups cooked sushi rice, 2 tbsp rice vinegar, 1 tsp sugar
• 1 cucumber (matchsticks), 1 carrot (shredded), 1 cup shelled edamame
• 1 avocado, sliced
• Soy sauce, sesame seeds, nori strips (optional)

Instructions

1. Pan-sear salmon 4 minutes per side; flake into large chunks.
2. Stir vinegar and sugar into warm rice.
3. Divide rice, salmon, cucumber, carrot and edamame into containers.
4. Add avocado just before eating; drizzle with soy sauce and sesame seeds.

🧊 Fridge 3 days · Freezer not recommended (avocado, cucumber fresh)

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch, 2 tbsp neutral oil
• 3 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, 1 clove garlic (minced)
• 2 cups shredded purple cabbage, 1 carrot (shredded), 2 cups steamed broccoli
• 2 cups cooked rice, sesame seeds

Instructions

1. Toss tofu in cornstarch; pan-fry in oil until golden and crisp on all sides.
2. Whisk soy sauce, honey, sesame oil and garlic; toss with hot tofu.
3. Steam broccoli until just tender.
4. Divide rice, cabbage, carrot, broccoli and tofu into containers.

🧊 Fridge 4 days · Freezer 2 months (tofu texture softens slightly)

Ingredients

• 1.5 lb chicken breast, cubed
• 2 cups broccoli, 1 red bell pepper, 1 cup snap peas
• 1/3 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 clove garlic, 1 tsp cornstarch + 2 tbsp water
• 2 cups cooked rice

Instructions

1. Sear chicken in a hot pan until cooked through; set aside.
2. Stir-fry vegetables 4–5 minutes until crisp-tender.
3. Whisk sauce ingredients; simmer in the pan until thickened, then toss chicken and vegetables through.
4. Divide rice, chicken and vegetables into containers.

🧊 Fridge 4 days · Freezer 2 months

Ingredients

• 1.5 lb thinly sliced beef sirloin
• 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 1/2 grated pear or apple, 2 cloves garlic
• 1 cucumber, thinly sliced, 1 tbsp rice vinegar, pinch of sugar and salt
• 2 cups cooked rice, sliced green onion

Instructions

1. Marinate beef in soy, sugar, sesame oil, pear and garlic for at least 20 minutes.
2. Sear beef in a very hot pan, 2–3 minutes total.
3. Toss cucumber with vinegar, sugar and salt for a quick pickle.
4. Divide rice, beef and pickled cucumber into containers; top with green onion.

🧊 Fridge 4 days · Freezer 2–3 months (beef only)

Ingredients

• 3 cups cold cooked rice (day-old works best)
• 2 chicken breasts, diced and cooked
• 2 eggs, beaten
• 1 cup frozen peas and carrots, thawed
• 1/3 cup roasted cashews, 3 tbsp soy sauce, 1 tbsp sesame oil

Instructions

1. Scramble eggs in a hot wok; set aside.
2. Fry rice in a little oil until it starts to crisp, breaking up clumps.
3. Add chicken, peas and carrots, soy sauce and sesame oil; toss to combine.
4. Fold in eggs and cashews; divide into containers.

🧊 Fridge 4 days · Freezer 1–2 months

Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 1/3 cup sweet chili sauce, 1 tbsp soy sauce, 1 tsp lime juice
• 2 cups shredded cabbage slaw mix
• 2 cups cooked rice, chopped peanuts and cilantro to finish

Instructions

1. Sear shrimp in a hot pan 2 minutes per side until pink.
2. Toss with sweet chili sauce, soy sauce and lime juice off the heat.
3. Divide rice, slaw and shrimp into containers.
4. Top with peanuts and cilantro before serving.

🧊 Fridge 3 days · Freezer not recommended (shrimp texture)

Ingredients

• 1.5 lb chicken thighs, diced
• 2 bell peppers, diced, 1/2 cup roasted peanuts
• 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp chili garlic sauce, 1 tsp cornstarch
• 2 cups cooked rice

Instructions

1. Stir-fry chicken until browned and cooked through.
2. Add peppers; cook 3–4 minutes until crisp-tender.
3. Whisk sauce ingredients; pour in and simmer until glossy and thickened.
4. Stir in peanuts; divide with rice into containers.

🧊 Fridge 4 days · Freezer 2 months

Ingredients

• 1.5 lb ground turkey
• 2 tbsp taco seasoning (chili powder, cumin, garlic powder, paprika)
• 1 can black beans, drained, 1 cup corn kernels
• 2 cups cooked rice, 1/2 cup salsa, shredded lettuce

Instructions

1. Brown turkey in a skillet, breaking it up as it cooks.
2. Stir in taco seasoning, black beans and corn; simmer 5 minutes.
3. Divide rice, turkey mixture and lettuce into containers.
4. Pack salsa separately; add just before eating.

🧊 Fridge 4 days · Freezer 3 months

Ingredients

• 2 chicken breasts, grilled and sliced
• 4 large tortillas
• 2 cups chopped romaine, 1/3 cup shaved parmesan
• 1/3 cup Caesar dressing, 1/2 cup croutons

Instructions

1. Grill or pan-sear chicken; slice once cooled.
2. Pack tortillas, chicken, romaine and parmesan in separate compartments.
3. Store dressing and croutons in small side containers.
4. Assemble and roll just before eating to keep the tortilla from getting soggy.

🧊 Fridge 3–4 days (components separate) · Freezer not recommended

Ingredients

• 4 large spinach or plain tortillas
• 6 oz cream cheese, softened
• 8 oz sliced deli turkey, 6 strips cooked bacon, crumbled
• 1 cup shredded lettuce, 1 tomato, thinly sliced

Instructions

1. Spread cream cheese evenly over each tortilla.
2. Layer turkey, bacon, lettuce and tomato.
3. Roll tightly and wrap in parchment; chill 30 minutes to set.
4. Slice into 1-inch pinwheels before packing.

🧊 Fridge 3 days · Freezer not recommended

Ingredients

• 2 chicken breasts, cooked and shredded
• 1/3 cup buffalo sauce
• 4 tortillas, 1/3 cup ranch or blue cheese dressing
• 1 cup shredded lettuce, 2 celery stalks, sliced

Instructions

1. Toss shredded chicken with buffalo sauce while warm.
2. Cool, then portion chicken, lettuce and celery into containers.
3. Pack tortillas and dressing separately.
4. Assemble and roll right before eating.

🧊 Fridge 4 days · Freezer 2 months (chicken only)

Ingredients

• 4 whole wheat pitas
• 1 cup hummus
• 1 cucumber, 1 cup cherry tomatoes (halved), 1/2 red onion (thinly sliced)
• 1/2 cup crumbled feta, handful fresh parsley

Instructions

1. Chop all vegetables and combine in a bowl with feta and parsley.
2. Portion the vegetable mixture into containers; keep hummus separate.
3. Pack pitas whole; cut open just before filling.
4. Spread hummus inside the pita and stuff with the vegetable mix at lunchtime.

🧊 Fridge 4 days · Freezer not recommended

Ingredients

• 2 cups cooked shredded chicken
• 1/3 cup BBQ sauce
• 1.5 cups shredded cheddar or Monterey Jack
• 4 large tortillas, 1/4 cup diced red onion

Instructions

1. Toss shredded chicken with BBQ sauce.
2. Fill half of each tortilla with chicken, cheese and onion; fold over.
3. Cook in a dry skillet 2–3 minutes per side until golden and cheese melts.
4. Cool completely, then wrap individually for the fridge or freezer.

🧊 Fridge 4 days · Freezer 2 months

Ingredients

• 3 cans tuna, drained
• 1/3 cup mayo or Greek yogurt, 1 tbsp Dijon mustard
• 2 celery stalks, diced, 2 tbsp red onion, diced
• 1 tbsp fresh dill, salt and pepper
• 1 head romaine or butter lettuce, leaves separated

Instructions

1. Mix tuna, mayo, mustard, celery, onion and dill in a bowl.
2. Season to taste with salt and pepper.
3. Portion tuna salad into containers.
4. Pack lettuce leaves separately; scoop and wrap just before eating.

🧊 Fridge 3 days · Freezer not recommended

Ingredients

• 1 can chickpeas, drained
• 1/4 cup fresh parsley, 2 cloves garlic, 1 tsp cumin, 1 tsp coriander, 2 tbsp flour
• 1 cup hummus
• 1 cucumber (sliced), 1 red bell pepper (sliced), 1/2 cup mixed olives, cherry tomatoes

Instructions

1. Pulse chickpeas, parsley, garlic, cumin, coriander and flour in a food processor until a coarse dough forms.
2. Shape into small balls; bake at 400°F (205°C) for 20–22 minutes, flipping halfway.
3. Cool completely.
4. Arrange falafel, hummus and vegetables in a compartment container.

🧊 Fridge 4 days · Freezer 2 months (falafel only)

Ingredients

• 4 croissants, sliced open
• 8 oz sliced ham, 4 slices Swiss cheese
• 1 tbsp Dijon mustard per sandwich
• 1 cup grapes, 2 cups mixed greens, light vinaigrette

Instructions

1. Spread mustard inside each croissant.
2. Layer ham and Swiss cheese.
3. Pack sandwiches whole (assembled the night before is fine, croissants hold up well).
4. Add grapes and a small side salad with dressing packed separately.

🧊 Fridge 2–3 days · Freezer not recommended

Ingredients

• 3 cups cooked penne
• 2 chicken breasts, grilled and diced
• 1 cup cherry tomatoes (halved), 1/2 cup Kalamata olives, 1/2 cup crumbled feta
• 1/3 cup olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1 clove garlic (minced)

Instructions

1. Whisk oil, vinegar, oregano and garlic for the dressing.
2. Combine pasta, chicken, tomatoes, olives and feta in a large bowl.
3. Toss with dressing (or pack separately for maximum freshness).
4. Divide into containers.

🧊 Fridge 4 days · Freezer not recommended

Ingredients

• 2 cups cooked farro
• 1 can chickpeas, drained
• 1 cucumber, 1 cup cherry tomatoes, 1/2 red onion — all diced
• 1/2 cup crumbled feta
• 1/4 cup olive oil, juice of 1 lemon, 1 clove garlic, fresh parsley

Instructions

1. Whisk olive oil, lemon juice, garlic and parsley for the dressing.
2. Combine farro, chickpeas, cucumber, tomato and onion in a large bowl.
3. Toss with dressing; fold in feta gently.
4. Divide into containers.

🧊 Fridge 5 days · Freezer 2 months (dressing fresh)

Ingredients

• 1.5 lb chicken breast, sliced into strips
• 2 bell peppers, 1 onion — sliced
• 2 tbsp fajita seasoning (chili powder, cumin, paprika, garlic powder), 2 tbsp oil
• 2 cups cooked rice, 1 can black beans, drained
• 1 avocado, mashed with lime and salt for guacamole

Instructions

1. Toss chicken with half the seasoning; sear in a hot skillet until cooked through.
2. Add peppers and onion with remaining seasoning; cook 5–6 minutes until softened.
3. Warm black beans.
4. Divide rice, beans, chicken and peppers into containers; pack guacamole separately.

🧊 Fridge 4 days · Freezer 2 months (guacamole fresh)

Ingredients

• 2 cups cooked quinoa
• 1 can black beans, 1 cup corn, 1 red bell pepper (diced)
• 1/4 cup olive oil, juice of 2 limes, 1 tsp chili powder, 1/2 tsp cumin
• Chopped cilantro, cotija or feta cheese to finish

Instructions

1. Whisk oil, lime juice, chili powder and cumin for the dressing.
2. Combine quinoa, black beans, corn and pepper in a bowl.
3. Toss with dressing and cilantro.
4. Divide into containers; top with cheese before serving.

🧊 Fridge 5 days · Freezer 2 months

Ingredients

• 1 head romaine, chopped
• 4 oz salami, diced, 4 oz provolone, cubed
• 1 can chickpeas, drained, 1/4 cup sliced pepperoncini
• 1/3 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Italian seasoning, 1 clove garlic

Instructions

1. Whisk oil, vinegar, Italian seasoning and garlic for the dressing.
2. Combine romaine, salami, provolone, chickpeas and pepperoncini.
3. Keep dressing separate until ready to eat to preserve crunch.
4. Divide into containers with dressing on the side.

🧊 Fridge 3 days (dressing separate) · Freezer not recommended

Ingredients

• 8 oz rice noodles, cooked and cooled
• 2 cups shredded cabbage, 1 carrot (shredded), 1 cup edamame
• 1/3 cup peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, 1 tsp sriracha, 2–3 tbsp warm water
• Chopped peanuts and cilantro to finish

Instructions

1. Whisk peanut butter, soy sauce, lime juice, honey and sriracha, thinning with warm water to a pourable sauce.
2. Toss noodles with cabbage, carrot and edamame.
3. Pack sauce separately to prevent noodles from clumping.
4. Toss with sauce and top with peanuts and cilantro before eating.

🧊 Fridge 4 days · Freezer not recommended

Ingredients

• 1/3 cup ranch or red wine vinaigrette (bottom layer)
• 1 cup cherry tomatoes, 1/2 cup crumbled blue cheese, 4 strips bacon (cooked, crumbled)
• 2 hard-boiled eggs, chopped, 2 cups diced grilled chicken
• 4 cups chopped romaine (top layer)

Instructions

1. Add dressing to the bottom of a wide-mouth jar.
2. Layer tomatoes, blue cheese, bacon, egg and chicken in order of sturdiness.
3. Top with romaine, packed lightly.
4. Shake or dump into a bowl to toss when ready to eat.

🧊 Fridge 4 days · Freezer not recommended

Ingredients

• 2 cups cooked shredded chicken
• 3 cups shredded cabbage (green + purple), 1 carrot (shredded), 1 can mandarin oranges, drained
• 3 tbsp rice vinegar, 2 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp grated ginger
• Crushed wonton strips or slivered almonds to finish

Instructions

1. Whisk vinegar, sesame oil, soy sauce, honey and ginger for the dressing.
2. Combine chicken, cabbage, carrot and mandarin oranges.
3. Pack dressing and crunchy toppings separately.
4. Toss together right before eating.

🧊 Fridge 4 days · Freezer not recommended

Ingredients

• 1 sweet potato, cubed, 1 can chickpeas, drained
• 2 cups cooked quinoa, 2 cups baby spinach
• 1/4 cup tahini, juice of 1 lemon, 1 clove garlic, water to thin
• Olive oil, salt, pepper, paprika

Instructions

1. Toss sweet potato and chickpeas with oil and paprika; roast at 400°F (205°C) for 25 minutes.
2. Whisk tahini, lemon juice, garlic and water until pourable.
3. Divide quinoa, spinach, sweet potato and chickpeas into containers.
4. Pack tahini dressing separately.

🧊 Fridge 5 days · Freezer 2 months (dressing fresh)

Ingredients

• 2 sweet potatoes, cubed, 1 tbsp olive oil, 1 tsp smoked paprika
• 2 cans black beans, 1 tsp cumin, 1 tsp chili powder
• 2 cups cooked rice, juice of 1 lime, chopped cilantro
• 1/2 cup pico de gallo or diced tomato and onion

Instructions

1. Roast sweet potato with oil and paprika at 425°F (220°C) for 22 minutes.
2. Simmer black beans with cumin and chili powder for 5 minutes.
3. Stir lime and cilantro through the rice.
4. Divide rice, beans, sweet potato and pico de gallo into containers.

🧊 Fridge 5 days · Freezer 3 months

Ingredients

• 2 cans chickpeas, drained and patted dry
• 2 tbsp olive oil, 1 tbsp shawarma spice blend
• 2 cups cooked rice, chopped cucumber and tomato
• 1/2 cup tahini or dairy-free yogurt, lemon juice, garlic

Instructions

1. Toss chickpeas with oil and spice blend.
2. Roast at 425°F (220°C) for 25 minutes, stirring once, until crisp.
3. Whisk tahini or yogurt with lemon and garlic for the sauce.
4. Divide rice, chickpeas, cucumber and tomato into containers; pack sauce separately.

🧊 Fridge 5 days · Freezer 2 months

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 1/3 cup soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 clove garlic, 1 tsp grated ginger
• 2 cups steamed broccoli, 1 cup edamame
• 2 cups cooked rice, sesame seeds

Instructions

1. Whisk soy sauce, maple syrup, vinegar, garlic and ginger; marinate tofu 10 minutes.
2. Bake tofu at 400°F (205°C) for 22–25 minutes, flipping once, until edges caramelize.
3. Steam broccoli and edamame.
4. Divide rice, tofu, broccoli and edamame into containers; top with sesame seeds.

🧊 Fridge 4 days · Freezer 2 months

Ingredients

• 2 cups cooked farro
• 2 cups cherry tomatoes, halved, 1 cup mozzarella pearls
• 1/4 cup fresh basil, torn
• 3 tbsp olive oil, 2 tbsp balsamic glaze, salt and pepper

Instructions

1. Combine farro, tomatoes and mozzarella in a bowl.
2. Drizzle with olive oil and balsamic glaze; season with salt and pepper.
3. Fold in basil.
4. Divide into containers.

🧊 Fridge 4 days · Freezer not recommended

Ingredients

• 1 zucchini, 1 red onion, 1 cup cherry tomatoes — chopped
• 2 cans white beans (cannellini), drained
• 2 tbsp olive oil, 1 tsp dried rosemary
• 2 cups baby spinach or arugula
• 2 tbsp olive oil, juice of 1 lemon, 1 clove garlic for dressing

Instructions

1. Toss vegetables with oil and rosemary; roast at 425°F (220°C) for 22 minutes.
2. Warm white beans with a splash of olive oil.
3. Whisk dressing ingredients.
4. Divide greens, roasted vegetables and beans into containers; pack dressing separately.

🧊 Fridge 5 days · Freezer 2 months

Ingredients

• 2 cans chickpeas, drained and lightly mashed
• 1/3 cup mayo or dairy-free yogurt, 1 tbsp curry powder
• 2 celery stalks, diced, 2 tbsp raisins, 2 tbsp chopped almonds
• 4 tortillas or lettuce leaves

Instructions

1. Mash chickpeas to a chunky consistency in a bowl.
2. Stir in mayo, curry powder, celery, raisins and almonds.
3. Portion into containers.
4. Pack tortillas or lettuce separately; wrap just before eating.

🧊 Fridge 4 days · Freezer not recommended

Ingredients

• 2 cups cooked green or brown lentils
• 2 cups halved Brussels sprouts, 2 carrots, sliced
• 2 tbsp olive oil, salt and pepper
• 2 tbsp Dijon mustard, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, 2 tbsp olive oil

Instructions

1. Toss Brussels sprouts and carrots with oil, salt and pepper; roast at 425°F (220°C) for 22–25 minutes.
2. Whisk mustard, maple syrup, vinegar and oil for the dressing.
3. Divide lentils and roasted vegetables into containers.
4. Pack dressing separately; drizzle before eating.

🧊 Fridge 5 days · Freezer 3 months