Meals In This Prep
Turmeric Golden Latte & Oats
Ethiopian Lentil Bowl
Korean Bibimbap
Chai Spiced Oats
Indian Dal & Rice
Moroccan Tagine
Mexican Pozole
5-Day Meal Plan
Day 1 — Monday
Breakfast: Turmeric Golden Latte & Oats
Lunch: Ethiopian Lentil Bowl
Dinner: Korean Bibimbap
Day 2 — Tuesday
Breakfast: Chai Spiced Oats
Lunch: Indian Dal & Rice
Dinner: Moroccan Tagine
Day 3 — Wednesday
Breakfast: Turmeric Golden Latte & Oats
Lunch: Mexican Pozole
Dinner: Ethiopian Lentil Bowl
Day 4 — Thursday
Breakfast: Chai Spiced Oats
Lunch: Korean Bibimbap
Dinner: Indian Dal & Rice
Day 5 — Friday
Breakfast: Turmeric Golden Latte & Oats
Lunch: Moroccan Tagine
Dinner: Mexican Pozole
Daily Nutrition (Approx.)
Calories
1800
Protein
60g
Carbs
280g
Fat
45g
Fiber
45g
Step-by-Step Instructions
- 1
Ethiopian misir wot: cook red lentils with berbere spice, onion, tomato paste until thick.
- 2
Korean bibimbap: cook rice, sauté veggies (carrots, spinach, zucchini) separately, top with gochujang sauce.
- 3
Indian dal: simmer lentils with turmeric, cumin, ginger. Temper with mustard seeds.
- 4
Moroccan tagine: simmer chickpeas, sweet potato, dried apricots with ras el hanout in tomato broth.
- 5
Mexican pozole: simmer hominy with dried chili broth, cabbage, radish, lime.
- 6
Portion across containers with rice.
Storage Tips
- All stews freeze for 3 months
- Bibimbap veggies keep separately
- Rice freezes well
Ingredients
- 2 cups red lentils
- 2 cans chickpeas
- 4 cups rice, dry
- 3 sweet potatoes
- 1 bunch kale
- 2 tbsp gochujang
- 2 tbsp berbere spice
- 2 tbsp ras el hanout
- 1 can hominy
- 4 dried guajillo chiles
- 1/2 cup dried apricots
- Onions, garlic, ginger, carrots, zucchini
Equipment Needed
Dutch oven
Multiple pots
Sheet pan
Meal prep containers
Shopping List
- Red lentils 2 cups
- Chickpeas 2 cans
- Rice 4 cups dry
- Sweet potatoes 3
- Kale 1 bunch
- Gochujang
- Berbere spice
- Ras el hanout
- Hominy 1 can
- Dried chiles 4
- Apricots dried 1/2 cup
