After years of weeknight dinner stress, I finally cracked the code with five reliable recipes that keep me nourished without the nightly scramble.
When I worked in finance, Sunday evenings meant dread. Not because of the week ahead, but because I'd open my refrigerator to wilted greens and good intentions gone bad. I'd order takeout, promise myself next week would be different, and repeat the cycle.
Everything changed when I stopped treating meal prep as an Instagram-worthy event and started treating it like what it actually is: a practical system.
These five recipes have become my weekly anchors. They're not fancy, but they're delicious, they reheat beautifully, and they give me back something precious: time and mental space on weekday evenings.
1. Big batch coconut lentil soup
This soup is my non-negotiable. I make a massive pot every single Sunday, and it becomes lunch for most of the week. Red lentils, coconut milk, crushed tomatoes, and a generous amount of curry powder come together in about 40 minutes. I add whatever greens are looking tired in my crisper drawer, usually spinach or kale.
What makes this recipe work for batch cooking is that it actually improves over a few days. The flavors deepen, the lentils soften further, and by Wednesday it tastes like something from a restaurant. I portion it into glass containers and grab one each morning on my way out the door.
Have you noticed how some soups get watery when reheated? The coconut milk and lentils prevent that here. It stays creamy and substantial all week long.
2. Sheet pan crispy tofu with roasted vegetables
I resisted tofu for years because I kept making it wrong. The secret, I finally learned, is pressing it thoroughly and roasting it at high heat until the edges turn golden and slightly chewy. I cube a block of extra-firm tofu, toss it with tamari and cornstarch, and spread it on one half of a sheet pan.
The other half gets whatever vegetables I have: broccoli, sweet potatoes, bell peppers, Brussels sprouts. Everything roasts together at 425 degrees for about 30 minutes. I make two sheet pans' worth and store the tofu and vegetables separately so they stay crisp.
Throughout the week, this becomes grain bowls, wraps, or a quick stir-fry. The tofu reheats well in a dry skillet, and the vegetables are good cold or warmed. It's the most versatile component in my weekly rotation.
3. Slow cooker black bean and sweet potato chili
Sunday mornings, before my long run, I dump everything into the slow cooker. Black beans, diced sweet potatoes, fire-roasted tomatoes, onion, garlic, and a blend of chili powder, cumin, and smoked paprika. By the time I'm back and showered, the house smells incredible.
This chili is hearty enough to be a complete meal. I serve it over rice, inside burritos, or just eat it straight from a bowl with some avocado on top. It freezes beautifully too, so sometimes I make a double batch and stash half for a future week when I know I'll be too busy to cook.
What I love about this recipe is its forgiving nature. More sweet potato? Fine. Extra beans? Great. It adapts to whatever you have without complaint.
4. Mediterranean chickpea salad
Not everything needs to be warm. This chickpea salad lives in my refrigerator and serves as my go-to when I want something fresh and bright. Chickpeas, cucumber, cherry tomatoes, red onion, kalamata olives, and a simple lemon-olive oil dressing.
I prep all the vegetables on Sunday but keep the dressing separate until I'm ready to eat. This prevents everything from getting soggy. A quick toss, maybe some fresh herbs if I have them, and lunch is ready in under a minute.
The protein from the chickpeas keeps me satisfied through afternoon meetings, and the Mediterranean flavors feel like a small vacation in the middle of a busy day. Sometimes I add it to a wrap with hummus or serve it over greens for a more substantial meal.
5. Peanut noodles with edamame
Friday nights used to mean takeout because I was too tired to think. Now they mean these peanut noodles, which taste like takeout but come together from ingredients I prepped days earlier. I cook a big batch of rice noodles on Sunday, toss them with a little sesame oil to prevent sticking, and refrigerate them.
The sauce is peanut butter, tamari, rice vinegar, maple syrup, and sriracha, whisked together and stored in a jar. On Friday, I warm the noodles, toss them with the sauce, and add shelled edamame and shredded cabbage. The whole thing takes maybe ten minutes.
Marcus and I eat these on the couch, usually watching something mindless, and it feels like a treat rather than a compromise. That shift, from deprivation to abundance, changed everything about how I approach vegan eating.
Final thoughts
Batch cooking isn't about perfection or spending your entire Sunday in the kitchen. It's about setting yourself up for success during the moments when you're tired, hungry, and tempted to make choices that don't serve you.
These five recipes have become my weekly rhythm. They're flexible enough to prevent boredom and reliable enough that I don't have to think too hard. What would it feel like to open your refrigerator on a Wednesday evening and know exactly what you're eating? For me, it feels like freedom.
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