The Weekly 5: More meal prep ideas for your lunchbox

Baked Greek orzo, sheet pan tofu, lentil patties + more

Hi friends,

I hope your first week back post-Labor Day went smoothly!

We arrived in El Paso on Thursday and have been roadtripping through the Southwest since. Another week of adventuring to go!

Continuing on with this week’s theme of make ahead-able lunches, I’m sending along five more variations from the archives. These dishes keep well in the fridge for several days, travel and reheat easily, and are convenient to eat at your desk if needed.

1. Cauliflower and Chickpea Bowls with Curried Tahini

These quinoa bowls with roasted cauliflower and crispy chickpeas have a creamy tahini dressing, crunchy cucumbers for contrast, and chopped Medjool dates for unexpected pops of sweetness. Even if you don’t think dates are your thing, don’t skip them here!

2. Lentil Patties

These savory, “meaty” patties are made with lentils, brown rice, mushrooms, and walnuts. Much like falafel, you can pop them on a salad or grain bowl, tuck them into a pita, wrap, or sandwich, or serve with spaghetti and tomato sauce like “meatballs”.

3. Curried Sheet Pan Tofu + Veggies

Tofu + a variety of vegetables, seasoned with yellow curry powder, all roasted together on one sheet pan. The vegan tzatziki creates contrast with cooling, creamy vibes.

4. Tomato Baked Orzo with Chickpeas and Olives

Although probably quite inauthentic, this is inspired by a baked orzo I had at a Greek restaurant in Queens. This vegan version is packed with Mediterranean flavors like olives, chickpeas, and basil.

5. Tofu Rice Bowls with Peanut Sauce

A copycat of a bowl I used to get at Sweetgreen, this has roasted tofu, balsamic mushrooms, brown rice, kale, and a savory peanut sauce.

Planning to make one of these? Tell me how it goes in the comments section or tag me with your creation on Instagram.