Wellness Meal Prep Bundle

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut off and discard the root ends of the bok choy; roughly chop. Place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise.

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, line two sheet pans with foil. Transfer the diced sweet potatoes to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 16 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned bok choy to the other side of the sheet pan. Return to the oven and roast 4 to 6 minutes, or until the vegetables are browned and tender when pierced with a fork. Transfer to a bowl.

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the togarashi. 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.

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and the curry powder. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the spinach, sautéed aromatics (carefully, as the liquid may splatter), soy sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat. Transfer half the cooked vegetables to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Transfer the remaining cooked vegetables to the bowl of roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Roughly chop the peanuts. Halve the orange crosswise. In a bowl, combine the sesame oil, honey (kneading the packet before opening), tahini, the juice of 1 orange half (you will have extra), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Serve the sliced chicken with the finished vegetables. Drizzle with the spicy tahini sauce. Garnish with the chopped peanuts and sesame seeds. Enjoy! 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Cut off and discard the root ends of the lettuce; carefully separate the leaves. Roughly chop the cashews. Pick the mint leaves off the stems. In a bowl, combine the tomato achaar and labneh; season with salt and pepper. Serve the lettuce leaves, finished rice, cooked shrimp, creamy tomato achaar, chopped cashews, and mint leaves (tearing just before serving) separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

If you saved the dish for later, reheat the chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

If you saved the dish for later, reheat the shrimp and rice in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.