Step 1

Preheat oven to 375 degrees. Peel sweet potato then cut it into one-inch pieces. Season the pieces with cinnamon, cayenne, and sea salt then toss them in a couple teaspoons of olive oil. Season broccoli with sea salt and black pepper then squeeze lemon juice over top and toss it in about two teaspoons of olive oil. Spread sweet potatoes and broccoli out onto a sheet pan and roast for about 20 minutes or until browned.

Step 2

Melt 3 tablespoons butter in a skillet over medium heat then add mushroom, onion powder and one clove of garlic. Cook mushrooms down until tender and fragrant (about 4 minutes). Remove mushrooms from pan.

Step 3

Add olive oil to pan followed by shrimp, remaining garlic, crushed red pepper, and sea salt. Saute until shrimp is opaque and cooked through (about 5 minutes).

Step 4

Pack up components in airtight containers. Add whichever components (this is where the chickpea curry and rice come in) you like to a bowl each day then heat for about 2 1/2 minutes in a microwave. Remove carefully (will be hot) and enjoy!