Seven plant-based recipes to cook and take to work
Designed for meal prep, easy transport, and reheating. Familiar ingredients, no animal products, and made without added oil in keeping with NūFORM's FOOD framework.
Meal-prep tip: Prepare two or three recipes at a time, portion into containers, and refrigerate promptly. Freeze portions intended for later in the week.
Ingredients
1 cup cooked quinoa
1 can chickpeas, drained and rinsed
1 small sweet potato, cubed
2 cups spinach
½ cucumber, chopped
Juice of 1 lemon, cumin, paprika, black pepper
Directions
1Roast or air-fry the sweet potato without oil, using a little water if needed to prevent sticking.
2Season chickpeas with cumin, paprika, and pepper; warm in a skillet with a splash of water.
3Divide quinoa, chickpeas, sweet potato, spinach, and cucumber between two containers.
4Add lemon juice just before eating.
Why it fits: Fiber-rich legumes, whole grains, and colorful vegetables in one portable meal.
