Wellness Meal Prep Bundle

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Medium dice the sweet potatoes. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions.

Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, line two sheet pans with foil. Transfer the broccoli florets, onion wedges, and diced sweet potatoes to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the Spanish spice blend to coat (you may have extra). Season the remaining chicken breasts with salt and pepper on both sides. Transfer to the remaining sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). Season the remaining pork chops on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. Rinse and wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

In the same pan, heat the sesame oil on medium-high until hot. Add the sliced bok choy, sliced bell peppers, and sliced scallions; season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to the pot of cooked rice. Add the spinach and a drizzle of olive oil. Stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Cover to keep warm.

Roughly chop the roasted red peppers. Combine the tzatziki and chopped roasted peppers. Taste, then season with salt and pepper if desired.

Combine the black bean sauce, coconut aminos, and maple syrup. Taste, then season with salt and pepper if desired.

Combine the romesco sauce and mayonnaise. Taste, then season with salt and pepper if desired.

Combine the honey (kneading the packet before opening), 2 teaspoons of warm water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced za’atar-seasoned pork chop 

Transfer the roasted red pepper tzatziki to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced Spanish-spiced chicken breast 

Transfer the romesco mayo to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable rice 

• 1 sliced togarashi-seasoned pork chop 

Transfer the maple black bean sauce to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable rice 

• 1 sliced plain chicken breast 

Transfer the gochujang honey to 2 small containers.

Roughly chop the peppadew peppers. Wash and dry the mint; pick the leaves off the stems. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the roasted red pepper tzatziki, chopped peppers, and mint leaves (tearing just before adding).

Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the maple black bean sauce and sesame seeds.

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco mayo, sweety drop peppers, and almonds.

Roughly chop the peanuts. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the gochujang honey and chopped peanuts.