# What You’ll Need:
→ Proteins
01 - 900 g (2 lbs) boneless, skinless chicken breast
02 - 400 g (14 oz) extra-firm tofu
03 - 500 g (1 lb) salmon fillet
04 - 5 large eggs
05 - 400 g (14 oz) canned chickpeas, drained and rinsed
→ Grains & Starches
06 - 300 g (1 ½ cups) quinoa
07 - 300 g (1 ½ cups) brown rice
08 - 5 medium sweet potatoes
→ Vegetables
09 - 2 large bell peppers, sliced
10 - 2 medium zucchinis, sliced
11 - 1 large red onion, sliced
12 - 300 g (10 oz) cherry tomatoes, halved
13 - 300 g (10 oz) broccoli florets
14 - 2 medium carrots, sliced
15 - 200 g (7 oz) baby spinach
16 - 1 small cucumber, sliced
17 - 1 small head romaine lettuce, chopped
→ Dressings & Marinades
18 - 3 tbsp olive oil
19 - 2 tbsp soy sauce (use tamari for gluten-free)
20 - 1 tbsp lemon juice
21 - 1 clove garlic, minced
22 - 1 tsp smoked paprika
23 - 1 tsp ground cumin
24 - 1 tsp dried oregano
25 - Salt and black pepper, to taste
→ Toppings & Extras
26 - 100 g (3.5 oz) hummus
27 - 2 tbsp pumpkin seeds
28 - 1 small avocado, sliced
29 - Fresh herbs (parsley, cilantro), for garnish
# How to Make It:
01 - Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
02 - Cook quinoa and brown rice according to package instructions. Set aside to cool.
03 - Toss bell peppers, zucchinis, red onion, cherry tomatoes, broccoli, and carrots with 2 tbsp olive oil, smoked paprika, and black pepper. Spread on baking sheets and roast for 25–30 minutes, stirring halfway.
04 - Chicken: Slice into strips, marinate with olive oil, soy sauce, garlic, cumin, and oregano for 10 minutes. Bake for 20–25 minutes. Tofu: Press, cube, toss with soy sauce, and bake for 20 minutes. Salmon: Drizzle with lemon juice, salt, and pepper; bake for 12–15 minutes. Eggs: Hard-boil for 10 minutes, cool, and peel.
05 - Pierce sweet potatoes with a fork, place on oven rack, and roast for 40–50 minutes until tender.
06 - In 5 containers, layer baby spinach, lettuce, cucumber, and roasted veggies. Add chickpeas, sliced egg, and top with hummus and pumpkin seeds.
07 - Divide quinoa and rice among 10 containers. Top with a mix of chicken, tofu, or salmon, roasted vegetables, and half a sweet potato per bowl. Garnish with fresh herbs and avocado slices.
08 - Store containers in the fridge. Add dressings just before serving to keep vegetables crisp.
