These guidelines are helpful for those who are monitoring their carbohydrate intake or anyone looking to eat healthier.
We’ve also included three differentrecipesand step-by-step plans to prep a week’s worth of lunches.
Each recipe makes four lunches that are perfect for packing up for work.
Choose fromBrussels Sprouts Salad with Crunchy Chickpeas,Indian Grain Bowls with Chicken & VegetablesandChipotle-Lime Cauliflower Taco Bowls.
1 serving =3 oz.
1 serving =2 Tbsp.
chia seeds; 14 avocado; about 12 walnut halves; 1 Tbsp.
Store these healthy lunches in an air-tight meal-prep container to keep fresh.
Stash the chickpeas in your desk for the week and add them just before serving to keep them crispy.
Add 1 cup chopped kale to each container.
Divide the sauce among 4 small lidded containers (about 2 tablespoons each).
Just before serving, drizzle the salad with tahini sauce and toss well to coat.
Top with 14 cup roasted chickpeas with sea salt and 14 medium avocado, chopped.
To balance the heat of theCilantro Chutney, dress these bowls with extra fresh lime juice just before serving.
Spread the bulgur on a sheet pan to cool before assembling lunch containers.
Step 2: Prepare chicken
Position rack in upper third of oven and preheat broiler.
Coat a broiler pan with cooking spray.
Transfer the chicken to a clean cutting board and let rest for 5 minutes, then slice.
Slice 1 cup cherry tomatoes in half.
Toss the vegetables together in a medium bowl and set aside.
Transfer 2 tablespoons chutney into each of 4 small lidded containers and refrigerate for up to 4 days.
Top each with one-fourth of the chicken, one-fourth of the vegetables and a lime wedge.
Seal and refrigerate for up to 4 days.
Top with freshly squeezed lime juice and cilantro chutney just before serving.
To cut down on prep time, look for precut cauliflower in the produce department.
Step 1: Roast vegetables
Preheat oven to 450F.
Line a large rimmed baking sheet with foil.
Process until mostly smooth.
Transfer to the prepared baking sheet and sprinkle with 12 cup sliced red onion.
Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes.
Set aside to cool before assembling containers.
Step 2: Cook quinoa
Cook a batch ofBasic Quinoa.
You’ll need 2 cups for this week’s lunches, or 12 cup for each serving.
Spread the quinoa on a sheet pan to cool before assembling containers.
Cut a small lime into 4 wedges.
Divide the cabbage among 4 containers and add a lime wedge to each.
Refrigerate for up to 4 days.
Seal the containers and refrigerate for up to 4 days.
To reheat 1 container, vent the lid and microwave on High until steaming, 212 to 3 minutes.
Top with 14 cup cabbage, freshly squeezed lime juice and 14 medium avocado (sliced).
