15 Meal Prep Bowls You Can Make Every Week
Look, I get it. Sunday rolls around and the thought of meal prepping makes you want to order takeout for the entire week instead. But here’s the thing—meal prep bowls don’t have to be this massive, complicated production. You’re not opening a restaurant here. You’re just trying to eat something that doesn’t come from a drive-thru window or a sad desk lunch that tastes like regret.
I’ve been meal prepping for years now, and these 15 bowls have genuinely saved my sanity. They’re the ones I actually make on repeat, not the ones that look pretty on Pinterest but require 47 ingredients you’ll never use again. These are real-life, actually-doable bowls that taste good on day four and won’t leave you staring into your fridge wondering why you bothered.
Why Meal Prep Bowls Actually Work
Before we jump into the recipes, let’s talk about why bowls are the superior meal prep format. First off, they’re flexible as hell. Mess up the proportions? Who cares—it’s a bowl. Want to swap chicken for tofu? Go for it. Forgot to buy spinach? Use kale. Nobody’s grading you on this.
Bowls are also portion-controlled without feeling restrictive. You’re not measuring every grain of rice like some calorie-counting robot. You’re just filling a container with good stuff, and boom—you’ve got a balanced meal. Research shows that meal prepping leads to more thoughtful food choices and better portion control, which honestly makes sense when you’re not hangry and staring into an empty fridge at 8 PM.
Another massive win? Meal prep bowls save you actual money. When I started doing this consistently, I stopped ordering lunch three times a week and my grocery bill actually went down. Turns out buying ingredients with a plan is cheaper than panic-buying random stuff and letting half of it rot in your crisper drawer. According to Harvard’s nutrition experts, planning meals ahead reduces both food waste and the temptation to grab expensive convenience food.
The Formula That Makes This Easy
Here’s the deal: every good meal prep bowl follows basically the same structure. You’ve got your base (grains or greens), your protein, your veggies, and your sauce or healthy fat. That’s it. Once you understand this formula, you can literally mix and match forever and never get bored.
I typically aim for about 30 grams of protein per bowl because studies suggest that 15-30 grams of protein per meal is the sweet spot for muscle maintenance and satiety. But honestly, if you’re getting close to that range, you’re doing great.
For anyone wondering about meal prep nutrition in general, research published in the American Journal of Lifestyle Medicine found that home meal preparation is linked to better diet quality and reduced risk of chronic diseases. So yeah, this stuff actually matters.
Speaking of protein-packed options, if you’re trying to hit higher protein targets, check out these high protein meal prep bowls or these 30g protein meal prep bowls that make hitting your macros way easier.
1. Mediterranean Quinoa Bowl
This is my go-to when I need something that feels light but keeps me full. Quinoa base, grilled chicken, cucumbers, cherry tomatoes, red onion, kalamata olives, feta, and a drizzle of olive oil and lemon juice. It’s basically a Greek salad that grew up and got its life together.
The best part? Everything holds up well in the fridge. I’ve eaten this on day five and it still tastes fresh. Get Full Recipe.
Why It Works
Quinoa is a complete protein on its own, so even if you skimp on the chicken, you’re still getting all your amino acids. Plus, the olive oil and feta give you those healthy fats that keep you satisfied. I use this pre-washed quinoa because soaking and rinsing quinoa feels like an unnecessary life obstacle.
2. Teriyaki Chicken and Broccoli Bowl
Look, sometimes you just want something that tastes like takeout but doesn’t cost $15 and arrive lukewarm. Brown rice, teriyaki chicken thighs (way better than breasts—fight me), steamed broccoli, shredded carrots, and sesame seeds.
I make a big batch of teriyaki sauce with soy sauce, ginger, garlic, honey, and a little cornstarch to thicken it. Throw it in these small sauce containers so your rice doesn’t get soggy, and add it right before eating.
Bentgo Prep 3-Compartment Meal Prep Containers (20-Pack)
The only containers you’ll actually use every single weekOkay, I’ve tried probably fifteen different meal prep containers over the years. Some leaked. Some stained. Some had lids that mysteriously disappeared into the Tupperware abyss. But these Bentgo Prep containers are the ones I actually reach for every single Sunday without fail.
Here’s what makes them different: they’re specifically designed for meal prep bowls, not just general food storage. The three compartments keep your proteins, grains, and veggies separate until you’re ready to eat, which means no soggy lettuce or sauce-logged rice on day three.
What You Get:
- 20 containers with leak-proof lids (yes, they actually don’t leak—I’ve tested this in my bag)
- Three sections: perfect for your protein, grain base, and vegetables
- Microwave-safe (just remove the lid) and dishwasher-safe for easy cleanup
- Stackable design that doesn’t take over your entire fridge
- BPA-free and food-safe materials—no weird plastic smell
- Clear containers so you can see what’s inside without playing fridge roulette
Why I Love It:
“I prep on Sunday and these containers keep everything fresh through Thursday. The compartments are genius for keeping ingredients separate, and they stack perfectly in my fridge. After two years of weekly use, I haven’t lost a single lid—which is honestly a miracle.”
The 20-pack means you can prep an entire week’s worth of lunches and dinners without running out of containers mid-prep. And unlike those flimsy takeout containers, these are durable enough to last years. I’m still using my original set from 2022.
“I started making these teriyaki bowls three months ago and I’m down 12 pounds without feeling like I’m on a diet. Game changer.” —Sarah M., from our community
3. Burrito Bowl (Obviously)
If you’re not making burrito bowls for meal prep, are you even meal prepping? Cilantro lime rice, black beans, seasoned ground turkey or beef, corn, bell peppers, salsa, and a dollop of Greek yogurt instead of sour cream.
The trick here is to slightly undercook your rice because it’ll continue cooking a bit as it sits. Nobody wants mushy reheated rice. Trust me on this. Get Full Recipe.
My Lazy Shortcut
I buy pre-seasoned canned black beans and use this taco seasoning instead of making my own blend. Is it slightly less authentic? Sure. Do I care when I’m exhausted on a Tuesday? Absolutely not.
If you’re all about that burrito bowl life but want more variety, these 30-minute meal prep bowls have some killer variations that won’t eat up your entire Sunday.
4. Thai Peanut Tofu Bowl
For my vegetarian friends (and anyone who’s realized tofu is actually great when you cook it right), this bowl is incredible. Baked crispy tofu, brown rice or rice noodles, edamame, shredded cabbage, carrots, and a peanut sauce that’ll make you forget meat exists.
The peanut sauce is stupid easy: peanut butter, soy sauce, lime juice, a little honey, and some sriracha if you’re into that. I make a big jar and use it on everything. It lasts about two weeks in the fridge.
I press my tofu using this tofu press because I got tired of balancing cookbooks on top of cutting boards like some kind of kitchen Jenga game.
5. Breakfast Bowl (Because Dinner Isn’t Everything)
Who says meal prep bowls have to be for lunch and dinner? Sweet potato base, scrambled eggs or tofu scramble, black beans, avocado, and salsa. It’s like breakfast and lunch had a baby and that baby has its life together.
I roast a big batch of sweet potatoes on Sunday and they last all week. Just cube them, toss with olive oil and paprika, and roast at 425°F until they’re crispy. They’re also great cold if you’re too lazy to reheat.
Ninja Foodi 8-Quart Pressure Cooker & Air Crisper
The appliance that cut my meal prep time in half (not exaggerating)Listen, I resisted getting one of these for the longest time because it seemed gimmicky. How much better could it really be than my regular pots and pans? Turns out: way, way better. The Ninja Foodi has legitimately changed how I meal prep.
This thing pressure cooks AND air fries in the same pot. Which means you can cook your rice and chicken simultaneously, then crisp up everything at the end without touching a second appliance. For meal prep bowls, this is absolutely game-changing.
What Makes It Worth It:
- Pressure cook mode: Rice in 8 minutes, chicken in 12 minutes—seriously
- Air crisp function: Get crispy protein and vegetables without actual frying
- 8-quart capacity: Enough to meal prep for the entire week in one batch
- TenderCrisp technology: Pressure cook to lock in moisture, then air crisp for texture
- 14-in-1 functionality: Replaces your slow cooker, steamer, air fryer, and more
- Non-stick ceramic pot that actually cleans easily (dishwasher-safe too)
Real Talk:
“I can throw in frozen chicken, some rice, and vegetables, set it for 20 minutes, and walk away. Come back to perfectly cooked meal prep with crispy tops. It’s the closest thing to meal prep magic I’ve found. My Sunday prep sessions went from 3 hours to about 90 minutes.”
The best part? You can cook everything at once without babysitting multiple pots. Set it and forget it while you do literally anything else. And the air crisp function means your meal prep actually has good texture—no more sad, steamed everything.
I use mine for batch-cooking quinoa, pressure-cooking chicken thighs (which stay incredibly moist), and air-crisping vegetables all in one session. It’s become the MVP of my Sunday routine.
6. Korean Beef Bowl
This is what I make when I want to impress myself with how fancy I am (spoiler: I’m not fancy). Ground beef cooked with ginger, garlic, soy sauce, and a little brown sugar, served over white rice with sautéed spinach, shredded carrots, a fried egg if you’re feeling ambitious, and some kimchi on the side.
The whole thing takes maybe 25 minutes to throw together, and it tastes like you actually know what you’re doing in the kitchen. Get Full Recipe.
For more globally-inspired options that look as good as they taste, these aesthetic meal prep ideas will make your lunch break feel way less depressing.
7. Lemon Herb Chicken with Roasted Vegetables
Sometimes simple is best. Chicken breast marinated in lemon juice, olive oil, garlic, and whatever herbs you have lying around (rosemary, thyme, oregano—honestly, they all work). Served with roasted Brussels sprouts, sweet potatoes, and red onions over a bed of quinoa or farro.
I roast everything on these sheet pans because the non-stick coating actually works and I’m not scrubbing pans for 20 minutes like some medieval peasant.
The Marinade Trick
Throw your chicken in a zip-top bag with the marinade on Saturday night. By Sunday afternoon when you’re prepping, it’s already soaked in all that flavor. Zero extra effort, maximum taste.
8. Shrimp and Cauliflower Rice Bowl
This is my low-carb go-to that doesn’t make me feel like I’m punishing myself. Cauliflower rice (store-bought is fine—no judgment), sautéed shrimp with garlic and paprika, zucchini, cherry tomatoes, and a squeeze of lemon.
Real talk: I used to be skeptical about cauliflower rice, but if you season it properly and don’t overcook it to mush, it’s actually good. The key is high heat and lots of garlic. Garlic makes everything better. That’s just science.
Looking for more low-cal options that don’t taste like cardboard? Check out these meal prep bowls under 400 calories that actually keep you full.
9. Tuscan White Bean Bowl
This vegetarian bowl is criminally underrated. Cannellini beans, sun-dried tomatoes, spinach, artichoke hearts, and parmesan over farro or orzo. Toss everything with olive oil, lemon juice, and Italian seasoning.
The beans give you protein and fiber, and the whole thing tastes like you’re vacationing in Italy instead of eating lunch at your desk. It’s also dirt cheap to make, which is always a bonus.
10. Honey Sriracha Salmon Bowl
Okay, this one sounds fancy but it’s stupid easy. Salmon glazed with honey and sriracha (literally just mix them together), baked until it’s flaky, served over brown rice with edamame, cucumber, avocado, and a drizzle of sesame oil.
Salmon is one of those proteins that actually gets better after sitting for a day because the flavors meld together. Just don’t overcook it or you’ll have dry fish, and nobody wants that. Get Full Recipe.
I bake my salmon on parchment paper sheets for exactly zero cleanup. Just ball up the paper when you’re done and toss it. Life-changing.
11. Cajun Chicken Pasta Bowl
Who says meal prep can’t include pasta? Whole wheat penne, Cajun-seasoned chicken, bell peppers, cherry tomatoes, and a light cream sauce made with Greek yogurt instead of heavy cream.
The yogurt trick is clutch because you get that creamy texture without all the calories and fat. Mix Greek yogurt with a little chicken broth, garlic powder, and parmesan, and you’ve got a sauce that reheats beautifully.
When I want my meal prep to feel less like “healthy eating” and more like “food I’d actually pay for,” I turn to these clean girl meal prep ideas that somehow make organized eating look effortlessly cool.
12. Greek Chicken Bowl
Similar to the Mediterranean bowl but different enough that you won’t get bored. Chicken marinated in lemon, garlic, and oregano, served with orzo, roasted red peppers, artichokes, cucumbers, tomatoes, and tzatziki sauce on the side.
I make my own tzatziki because it’s literally just Greek yogurt, cucumber, garlic, lemon, and dill. Takes five minutes and tastes a million times better than store-bought. Store it separately and add it when you eat so your orzo doesn’t get soggy.
13. Southwest Chicken Bowl
Cilantro lime rice, grilled chicken with cumin and chili powder, black beans, corn, bell peppers, avocado, and a chipotle lime dressing. It’s like Chipotle but you made it and you know exactly what’s in it.
The chipotle lime dressing is Greek yogurt-based (seeing a pattern here?), mixed with lime juice, chipotle peppers in adobo sauce, and a little honey. It’s tangy, slightly spicy, and way better than any bottled dressing.
“I was spending $50 a week on Chipotle until I learned to make these bowls. Now I spend maybe $30 on groceries and have lunch for the entire week. My bank account thanks me.” —Marcus J., from our community
For more colorful options that make meal prep feel less like a chore, these colorful meal prep bowls and rainbow bowls will seriously boost your motivation to actually eat what you prepped.
14. Sesame Ginger Beef Bowl
Thinly sliced beef (I use sirloin) stir-fried with ginger, garlic, and sesame oil, served over jasmine rice with snap peas, bell peppers, and a sprinkle of sesame seeds. The key is to cook the beef in batches so it gets a good sear instead of steaming.
I use this cast iron skillet for the beef because it gets screaming hot and gives you that restaurant-style sear. Plus, cooking with cast iron adds a tiny bit of iron to your food, which is kind of a nice bonus if you’re tracking nutrients.
The Ultimate Meal Prep Bowl Tracker & Planner
Okay, real talk—I used to wing my meal prep every week and wonder why I’d end up with three containers of the same boring chicken bowl by Wednesday. Then I started using this meal prep tracker and planner, and it honestly changed the game.
This isn’t some complicated spreadsheet that requires a PhD to understand. It’s a simple digital planner that helps you:
- Plan your weekly bowls with drag-and-drop simplicity
- Track macros automatically so you’re not doing math at 6 AM
- Generate shopping lists based on what you’re actually making
- Rotate recipes so you don’t eat the same thing four weeks in a row
- Log which bowls you loved vs. which ones were mistakes (looking at you, sad kale disaster)
It works on your phone, tablet, or computer, so you can plan from your couch and reference it at the grocery store. Plus, it has a built-in meal prep schedule that tells you exactly when to cook what, so you’re not spending three hours in the kitchen all at once.
Get the Meal Prep Planner →15. Protein-Packed Veggie Bowl
Last but not least, here’s my everything-but-the-kitchen-sink bowl. Quinoa, chickpeas, roasted sweet potato, broccoli, kale, avocado, hemp seeds, and a tahini dressing. It’s basically every healthy ingredient in one bowl, and somehow it works.
The hemp seeds add extra protein and omega-3s without changing the flavor much. They’re one of those ingredients that makes you feel like you’re really adulting at nutrition. Get Full Recipe.
This bowl is also endlessly customizable. Ran out of chickpeas? Use black beans. No sweet potato? Regular potato works. No kale? Literally any green vegetable will do. The tahini dressing ties it all together anyway.
How to Actually Make This Sustainable
Here’s the thing nobody tells you about meal prep: you don’t have to prep every single meal for the entire week. That’s a recipe for burnout and a fridge full of food you’re sick of by Wednesday.
I usually prep lunches for the week and maybe two dinners. The other nights, I cook something fresh or have strategic leftovers. This keeps me from wanting to rage-quit meal prep altogether.
Also, invest in decent containers. I’m not saying you need to drop $100 on fancy glass containers (though I did, and I don’t regret it), but get something that seals properly and doesn’t leak. Nothing kills your meal prep motivation faster than opening your bag to find quinoa everywhere. I use these glass containers because they’re microwave-safe, don’t stain, and the lids actually stay on.
OXO Good Grips 3-Piece Stainless Steel Mixing Bowl Set
Because meal prepping with tiny bowls is a special kind of tortureYou know what nobody talks about enough? How important good mixing bowls are for meal prep. I used to use whatever random bowls I had, and it was a nightmare of spills, awkward transfers, and sauce ending up on my counter instead of in my containers.
Then I got this OXO mixing bowl set, and suddenly meal prep became way less chaotic. These aren’t just bowls—they’re designed by people who actually understand cooking logistics.
Why These Bowls Are Different:
- Non-slip bottom that actually stays put when you’re mixing (life-changing)
- Three sizes: 1.5-quart, 3-quart, and 5-quart—perfect for prepping multiple components
- Stainless steel construction that won’t absorb odors or stains
- Wide lips and pour spouts that make transferring food actually easy
- Nests together for storage without taking up your entire cabinet
- Easy-to-read measurement markings inside (no more guessing)
Why These Changed My Meal Prep Game:
“The non-slip bottom is genius—I can mix sauces one-handed while holding my phone recipe, and the bowl stays put. The pour spout means I’m not drizzling teriyaki sauce all over my counter anymore. Plus, they’re big enough to toss an entire batch of roasted vegetables without half of them ending up on the floor.”
I use the large bowl for tossing vegetables with oil and seasonings before roasting, the medium bowl for mixing sauces and marinades, and the small bowl for smaller components like dressings. Having all three sizes means I’m not constantly washing the same bowl mid-prep.
They’re dishwasher-safe too, which matters because meal prep already involves enough cleanup. And unlike plastic bowls, these don’t get all gross and cloudy after a few months of use.
Another game-changer: keep your sauces and dressings separate until you’re ready to eat. Nothing makes food sadder than soggy, sauce-logged ingredients that have been sitting together for three days. Small two-ounce containers are perfect for this.
If you’re the type who gets bored easily (hi, same), try prepping different bowls for different days instead of making five of the same thing. It takes a little more planning but makes a huge difference in actually wanting to eat what you prepped. These minimalist meal prep ideas are great if you want variety without the overwhelm.
The Ingredients You Should Always Have
After years of doing this, I’ve figured out which ingredients are worth always keeping stocked. These are the MVPs that show up in basically every bowl:
- Quinoa and brown rice – Your base carbs that actually have some nutritional value
- Chicken thighs – More forgiving than breasts and way more flavorful
- Canned beans – Black beans, chickpeas, cannellini—doesn’t matter, they all work
- Greek yogurt – The base for approximately 1,000 different sauces
- Frozen vegetables – No shame in the frozen veggie game. They’re pre-cut and often more nutritious than “fresh” produce that’s been sitting around
- Olive oil and sesame oil – Your flavor bases
- Garlic, ginger, and onions – The holy trinity of making anything taste good
- Soy sauce, sriracha, and hot sauce – For when you need to make boring food interesting
With these staples, you can throw together a decent meal prep bowl even when you haven’t been to the grocery store in a week. FYI, I keep my garlic and ginger in this tube form because mincing fresh garlic every time feels like unnecessary effort, and I have limited life energy.
52 High-Protein Meal Prep Bowl Recipes eBook
If you’re serious about hitting your protein goals without eating the same grilled chicken and broccoli until you lose your mind, you need this high-protein bowl recipe collection. I’m talking 52 different bowls—one for every week of the year.
What makes this eBook actually worth it:
- Every single bowl has at least 30g of protein (some go up to 45g)
- Macro breakdowns for each recipe—no guessing games
- Ingredient substitution guides for when you can’t find something or hate cilantro
- Meal prep timelines that tell you exactly what to cook when
- Storage tips so your food actually tastes good on day four
- Bonus section on building your own bowls using the protein-first formula
It’s a digital download, so you get instant access. No waiting for shipping or anything. Just download it to your phone or tablet and have it in the kitchen while you cook. The recipes are designed for real people with real schedules—not professional chefs with three hours to spend on lunch prep.
Download the Recipe eBook →Looking for options that pack well for work? These travel-friendly meal prep bowls won’t leak all over your bag or smell up the entire office microwave.
What About Food Safety?
Quick word on not giving yourself food poisoning: cooked food lasts 3-4 days in the fridge, max. If you’re prepping on Sunday, you’re good through Wednesday, maybe Thursday if you’re feeling risky. After that, either eat it or freeze it.
Speaking of freezing, not all bowls freeze well. Rice-based bowls? Great. Salad-based bowls? Absolute disaster. Use your judgment here. If it has a lot of water content (like cucumbers or lettuce), it’s going to be sad and soggy after freezing.
Also, let your food cool down before you put it in containers and shove it in the fridge. I know you’re in a hurry, but hot food in a sealed container creates condensation, which makes everything soggy and potentially speeds up spoilage. Patience, grasshopper.
When Meal Prep Goes Wrong
Let’s be real for a second: sometimes you’ll prep a bowl and by day three, you’ll hate it. Maybe you used too much of one spice. Maybe the texture is weird. Maybe you’re just sick of looking at quinoa.
That’s fine. That’s normal. Don’t force yourself to eat something you hate just because you prepped it. Either repurpose it (throw some hot sauce on it, add different seasonings, mix it with something else) or accept the L and move on. Every meal prep failure teaches you what doesn’t work.
My biggest meal prep disaster? I made a kale and sweet potato bowl with a curry dressing that sounded amazing in theory. By day two, the kale had turned into slimy green mush and the whole thing tasted like regret. Lesson learned: massage your kale and add the dressing right before eating, not three days in advance.
MealPrepPro: The App That Does the Thinking For You
Listen, I know there are a million meal prep apps out there, but MealPrepPro is the only one I actually kept using after the free trial. Most apps are either too complicated or too basic—this one hits the sweet spot.
Here’s why it’s actually useful:
- Personalized meal plans based on your goals (weight loss, muscle gain, maintenance—whatever)
- Automatic macro tracking that adjusts if you swap ingredients
- Smart grocery lists that organize by store section (no more running back and forth)
- Step-by-step cooking videos for every recipe (game-changer for beginners)
- Leftover integration that suggests new meals based on what you already prepped
- Syncs across all your devices so you can plan on your laptop and cook with your phone
The best feature? It learns your preferences over time. If you keep skipping salmon recipes, it stops suggesting them. If you make burrito bowls every week, it starts recommending variations. It’s like having a meal prep assistant that actually pays attention.
They have a free version with basic features, but the premium version (which is like $10/month) is honestly worth it if you’re serious about meal prep. Way cheaper than ordering lunch three times a week.
Try MealPrepPro Free →If you’re tired of the same boring ingredients week after week, check out these fat loss bowls with interesting ingredients that actually taste like real food.
Frequently Asked Questions
How long do meal prep bowls actually stay fresh?
Most cooked meal prep bowls stay fresh for 3-4 days in the fridge when stored properly in airtight containers. If you’re meal prepping on Sunday, you’re good through Wednesday or Thursday. Anything longer than that and you should freeze portions instead. IMO, bowls with raw vegetables don’t last as long as fully cooked ones.
Can I freeze meal prep bowls?
Yes, but not all bowls freeze well. Rice, grain, and pasta-based bowls with cooked proteins freeze great for up to 3 months. However, avoid freezing bowls with high water-content vegetables like lettuce, cucumbers, or tomatoes—they’ll turn mushy and gross when thawed. Freeze bowls in individual portions and thaw overnight in the fridge before reheating.
Do I need to reheat meal prep bowls or can I eat them cold?
Totally up to your preference. Some bowls like Mediterranean or Southwest chicken bowls are actually delicious cold. Others, like teriyaki or pasta bowls, are better reheated. If you’re reheating, microwave for 1-2 minutes, stirring halfway through, or use the stovetop if you have access to one at work.
What’s the best way to keep ingredients from getting soggy?
Store wet ingredients separately. Keep dressings, sauces, and high-moisture items like tomatoes or cucumbers in small separate containers and add them right before eating. This single trick will completely change your meal prep game. Also, let cooked food cool completely before sealing containers to avoid condensation.
How do I meal prep if I don’t have much time on weekends?
You don’t need to dedicate your entire Sunday to meal prep. Start with just prepping your protein and grains—that’s 80% of the work right there. Then do quick assembly each morning or the night before. You can also buy pre-cut vegetables, pre-cooked rotisserie chicken, or microwave rice packets to save time without sacrificing nutrition.
Final Thoughts
Look, meal prep isn’t some magic solution that’s going to fix your entire life. You’re still going to have days where you order pizza because you can’t even with cooking. And that’s fine. The goal here isn’t perfection—it’s having a few solid, healthy options ready to go so you’re not making terrible food decisions when you’re exhausted and hungry.
These 15 bowls have genuinely made my life easier. They’ve saved me money, helped me eat better, and reduced the mental load of figuring out what to eat every single day. Some weeks I make all of them. Some weeks I make two. The flexibility is what makes it sustainable.
Start with one or two bowls this week. Pick the ones that sound good to you, not the ones you think you should make because they’re “healthy.” If you don’t actually want to eat it, you won’t, and you’ll just have wasted your Sunday afternoon and a bunch of groceries.
And remember: meal prep is supposed to make your life easier, not add another thing to stress about. If it’s not working for you, adjust. Make fewer bowls. Prep less often. Buy more pre-cut ingredients. Do whatever you need to do to make this fit into your actual life, not some Instagram-perfect version of life that doesn’t exist.
Now go forth and prep some bowls. Your future self who’s eating real food instead of sad desk snacks will thank you.
