Meal-prep recipes
Recipes chosen because they hold up in the fridge — each with portions, storage times and reheating guidance.
Sheet-Pan Chicken Fajita Bowls
Spiced chicken and peppers roasted on one tray, packed with rice and a lime yogurt sauce. Lunch for four days in about 40 minutes.
Big-Batch Red Lentil Dal
A comforting masoor dal finished with a cumin-garlic tadka. Cheap, freezer-friendly and ready in 35 minutes.
Rajma (Kidney Bean Curry) for the Week
Hearty Punjabi-style kidney beans in an onion-tomato gravy. Made with canned beans so it fits a weeknight or a Sunday prep session.
Grab-and-Go Vegetable Egg Muffins
Baked egg cups packed with spinach, peppers and cheese. Make a dozen on Sunday for quick breakfasts all week.
Crunchy Peanut Noodle Salad Jars
Noodles, crunchy vegetables and edamame layered in jars with a punchy peanut-lime dressing at the bottom. No reheating needed.
Mediterranean Quinoa Prep Bowls
Fluffy quinoa, roasted chickpeas, cucumber, tomatoes and feta with a lemon-herb dressing. Stays fresh for four days.
Soya Keema Matar
A high-protein vegetarian twist on keema using soya granules and peas. Great with roti, rice or stuffed into wraps.
Banana-Date Baked Oat Bars
Soft, lightly sweet oat bars made with ripe bananas and dates — no refined sugar added. A handy breakfast or snack for busy mornings.