meal prep lunch

This Meatloaf Meal-Prep recipe is healthy and whole30. The meatloaf is loaded with flavor and is delicious served with roasted green beans and sweet potatoes!

Healthy Meatloaf Meal-Prep Bowls

lb beef turkey

almond milk

almond flour

onion (diced)

hot sauce

Italian seasoning

garlic powder

parsley (chopped)

green beans (ends chopped off)

potato

olive oil

Salt and pepper

For the Meatloaf Sauce

whole30 ketchup

coconut aminos

red wine vinegar

Preheat oven to 350°F. Line a baking sheet with foil.

In a large bowl, add all the ingredients for the meatloaf. Stir to combine very well.

Form the ground beef mixture into a rectangle shape on the prepared baking sheet.

In a small bowl combine all the ingredients for the meatloaf sauce and mix well. Pour the sauce on top of the meatloaf and spread it into an even layer.

Bake for about 45-55 minutes.

Meanwhile, line a baking sheet with foil and place the sweet potato and green beans on it. Add olive oil, salt, pepper and Italian seasoning. Mix everything well to combine. Place the baking sheet in the oven (with the meatloaf) and bake the veggies for 15 minutes or until is tender. Make sure you dice the sweet potatoes in very small pieces so they can cook as fast as the green beans. Remove the baking sheet from the oven and let them rest.

After 45 minutes check to see if the meatloaf is ready. If so, remove from the oven and let it rest for 8-10 minutes. Cut the meatloaf into ½-inch slices and add two slices into 4 different glass containers along with the roasted veggies. Enjoy!

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Dr Rupy’s creamy coconutty curry is quick and easy to prepare. The perfect midweek meal when you’re cooking on a budget. 

In December 2022, this recipe was costed at an average of £1.13 per portion when checking prices at four UK supermarkets. This price is based on using chopped tomatoes, if using tinned cherry tomatoes it is £1.29 per portion. The recipe is designed to be made in conjunction with a <a href="https://www.bbc.co.uk/food/articles/budget_recipes">low-cost store-cupboard</a>.

Golden coconut curry

red onion, finely chopped

curry powder

tsp turmeric

tsp cumin

grams/½oz fresh root ginger, finely grated

tin cherry tomatoes, or chopped tomatoes

tin coconut milk

tin chickpeas,

tin green lentils, drained and rinsed

peas

limes, juice only

It’s a party in your mouth with this meal prep Vegetarian Taco Salad in a Jar! This vegan salad is packed full of flavor and works as a side dish or main.

Fiesta Lime Salad in a Jar

extra virgin olive oil

lime juice

cumin

salt

mustard

red pepper flakes

wide-mouth

chile-lime dressing

brown rice

black beans

pico de gallo

red onions

grape tomatoes

cilantro,

romaine lettuce

To make the dressing, combine all the dressing...

To make the dressing, combine all the dressing ingredients in a jar with a tight-fitting lid. Close the lid, and then shake to combine.

To make the salad, layer the salad ingredients...

To make the salad, layer the salad ingredients in the order listed into the jar, packing in as much romaine as you need to create a tight pack. Cover the jar, and place it in the fridge for up to a week.

To eat, dump the entire contents of the...

To eat, dump the entire contents of the jar into a bowl, toss, and enjoy! 

These California-style black bean burrito bowls – tasty burrito fillings without the tortilla – are easy to put together and great if you’re gluten-free.

Black bean burrito bowls

garlic clove, finely chopped

¼ tsp ground cumin

¼ tsp sweet smoked paprika

¼ tsp taco

tomato purée

tin black beans

sea salt

150 grams/5½oz cherry tomatoes, quartered

tbsp finely chopped fresh coriander

pouch microwave rice

avocado,

grated cheese

soured cream

Everyone needs a good buddha bowl recipe, and this one is particularly good. Soy-stained eggs, sticky roast veg and sesame spinach combine to make something filling, flavourful and fantastic.

Each serving provides 837kcal, 29g protein, 105g carbohydrates (of which 26g sugars), 30g fat (of which 5.7g saturates),13 fibre and 6.5g salt.


Buddha bowl

free-range eggs

80 milliliters/2½fl oz reduced-sodium soy sauce

tsp rice vinegar vinegar

tsp sugar

sweet potato,

aubergine,

tbsp reduced-sodium soy sauce

tsp honey

chilli flakes,

spinach

tbsp tahini

tsp reduced-sodium soy sauce

tsp toasted sesame seeds,

100 grams/3½oz radishes, thinly sliced

Nutritionist Rhiannon Lambert makes a healthy rice bowl with jammy soy eggs

Rhiannon's Buddha bowl with soy eggs

Grab that tin of beans from the back of your store cupboard and whip up this simple bean salad. 

Each serving provides 107kcal, 3g protein, 8g carbohydrate (of which	2g sugars), 6g fat (of which 1g saturates),	4g fibre and 0.1g salt.

Mixed bean salad

tin mixed bean salad, drained and rinsed

spring onions, finely chopped

celery sticks, thinly sliced

tomato,

salt and black pepper

tbsp white wine vinegar

Dijon mustard

tarragon

parsley

A tasty, Middle Eastern-inspired noodle number, served with charred, jammy aubergines and a garlicky harissa and tahini sauce. It's lovely served hot or cold, so any leftovers make perfect lunches.

Harissa tahini noodles with charred aubergines

aubergines, sliced into 2–3cm/¾–1¼in chunks

milliliters/2fl oz extra virgin olive oil

60 grams/2¼oz good-quality light tahini

tbsp harissa paste

tbsp honey (or agave nectar, if vegan)

lemon, juice only

garlic clove, grated

600–800 grams/1lb 5 ounces–1lb 12 ounces fresh or straight-to-wok udon noodles

parsley,

sea salt and black pepper

This spicy tuna rice bowl with sesame, soy and sriracha comes together in no time. It’s perfect for packed lunches.

Lunch Box: Spicy Tuna Rice Bowl

Jasmine Rice

Tinned Tuna

Spring Onion

Avocado

Cucumber

Rice Vinegar

Mayonnaise

Sriracha

Soy Sauce

Sesame Oil

Nori

Shichimi Togarashi

Cook the rice following packet instructions.

Finely slice the spring onions. Peel and slice the avocado. Cut the nori into strips, if using. Finely slice the cucumber and add it to a bowl with the rice vinegar and a pinch of salt. Scrunch with your hands until slightly softened.

In a bowl, mix the drained tuna with the mayonnaise, sriracha, soy sauce, sesame oil and spring onions. Taste and adjust seasoning with more soy sauce or sriracha if needed.

Divide the rice between containers. Top with a big scoop of spicy tuna, pickled cucumber, avocado and nori, if using. Sprinkle with togarashi and drizzle with more sriracha, if you like.

Pop in the fridge for an easy, flavour-packed meal later. It will keep well in the fridge for 3 days.

Can you prep this for a few days worth of lunches?

Best choice to cook this one! So delicious I was counting down the hours to eat my lunch! Would highly recommend!
I’ve substituted the tuna for chicken this week as I fancied a change but all the sane extras. The cucumber is revolutionary and I will be shouting about them for a long time!

Lovely dish, although have to admit that I mixed the spring onion, cucumber, nori, and avo in with the rice vinegar and salt 🙈

Lovely! I used less rice & added more salad for myself. Never enjoyed tinned tuna as much as this before. No leftovers for lunch sadly as we ate it all up.

A hearty, herby grain bowl with crispy halloumi and a punchy green tahini dressing. Perfect for a fresh, filling make-ahead lunch.

Lunch Box: Halloumi Grains with Green Tahini

Quinoa

Courgette

Halloumi

Basil

Tahini

Lemon

Jalapeño

Water

Bring a large saucepan of salted water to a boil. Add the quinoa and cook following pack instructions (about 10-15 mins). Drain and set aside.

Meanwhile, cut the courgettes into irregular 4cm pieces. Break the halloumi down its natural split, then cut into chunky pieces about the same size as the courgettes.

Heat a large frying pan over a medium-high heat. Add the halloumi and cook on all sides until golden – no need for oil. Remove from the pan.

Add the olive oil to the pan, then fry the courgettes on both sides until charred. Remove and season with salt and black pepper.

For the dressing, add the basil, tahini, juice of the lemons, ½ the jalapeños and all the water to a blender and blitz until smooth. Season with salt and black pepper, then taste and adjust if needed.

Mix the quinoa with the courgettes and season with salt and black pepper. Thinly slice the remaining jalapeño.

Box or plate up the courgette quinoa and top with the halloumi and sliced jalapeño. If eating later, store the dressing separately in an airtight container. If eating now, drizzle the dressing over the top. Everything will keep well in the fridge for 3 days.

i also added some chopped cucumbers on the top for extra freshness and that was soo good

A sweet, sticky and spicy honey garlic chicken that’s packed with flavour. Served with broccoli rice, it’s the perfect packed lunch or meal prep dinner.

Lunch Box: Honey Garlic Chicken with Broccoli Rice

Boneless Skinless Chicken Thigh

Garlic Powder

Chilli Powder

Flour

Garlic Clove

Gochujang

Honey

Lime

Broccoli

Sesame Seeds

Heat the oven to 200°C fan. Dice the chicken into 3cm pieces. In a bowl or flat tray, mix the garlic powder, chilli powder, flour and a pinch of salt.

Toss the chicken in the mix to coat evenly, then transfer to a baking tray and drizzle with olive oil. Slide into the hot oven to roast for 10 mins.

Meanwhile, mince the garlic then add to a bowl along with the gochujang, soy sauce, honey and the juice of the limes. Mix to combine then pour over the chicken and pop it back in the oven for another 5 mins until sticky.

Dice the broccoli into small pieces. Cook the rice following pack instructions, adding the broccoli 3 mins before the end of the cooking time. Meanwhile, thinly slice the spring onions.

Box or plate up the broccoli rice, top with the sticky chicken, and drizzle over any remaining sauce. Scatter over the spring onions and sesame seeds. It will keep well in the fridge for 3 days.

Delicious & easy to make! I used less gochujang to make it less spicy, but loved the level of flavour.

The big problem I had with this recipe is when the chicken came out of the oven everyone would walk by and grab a chunk, and eat it while it was cooling. The first batch was gone. I had run to the butcher the next day to make more chicken. Delicious!!!

Delicious and kid friendly! Will definitely make again.

Super tasty, added some softened onions with the rice for added flavour.

Is there any substitute for gochujang? I'm gluten free so can't use it in recipes.

Very very nice. But chicken does need longer to cook than stated ☺️

Enjoyed this! I added the broccoli into the chicken and sauce to finish. 10/10

Family approved! Will defo do again! ⭐️⭐️⭐️⭐️⭐️
(Although took a bit longer then expected)

Is this a heat up or eat cold lunch? Looks delicious!

Top 10 meal prep lunch recipes from across the web

The most viewed meal prep lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Meatloaf Meal-Prep Bowls

Golden coconut curry

Fiesta Lime Salad in a Jar

Black bean burrito bowls

Buddha bowl

Mixed bean salad

Harissa tahini noodles with charred...

Lunch Box: Spicy Tuna Rice Bowl

Lunch Box: Halloumi Grains with Gre...

Lunch Box: Honey Garlic Chicken wit...

Top 10 meal prep lunch recipes from across the web

The most viewed meal prep lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Meatloaf Meal-Prep Bowls

Golden coconut curry

Fiesta Lime Salad in a Jar

Black bean burrito bowls

Buddha bowl

Mixed bean salad

Harissa tahini noodles with charred...

Lunch Box: Spicy Tuna Rice Bowl

Lunch Box: Halloumi Grains with Gre...

Lunch Box: Honey Garlic Chicken wit...

The most viewed meal prep lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine