to stick with weekly meal prep.
These plans involve very little cooking and require as few as 10 minutes.
And because vegetables are a great way to add fiber, we suggest you start here.
We use the Asian Stir Fry Vegetables from the produce section in ourTeriyaki Tofu Rice Bowls.
The falafel contribute both fiber and protein to the 10-minuteFalafel Tabbouleh Bowls with Tzatziki.
Step 2: Cook pasta
Cook 2 cups Trader Joe’s Organic Black Bean Rotini according to package directions.
Drain and rinse with cold water.
Drain again and toss with the corn; set aside.
Seal and refrigerate for up to 4 days.
Toss together with the salad dressing before serving and top with the salsa.
Step 2: Assemble bowls
Divide 1 (7-ounce) container Trader Joe’s Tabbouli among 4 single-serving containers.
Seal and refrigerate for up to 4 days.
Before serving, transfer the falafel to a microwave-safe container and heat until steaming.
Return the hot falafel to the original container and serve with tzatziki.
It’s a good source of fiber and each pouch of cooked rice heats in 3 minutes.
Topping these bowls with TJ’s baked Teriyaki Tofu also cuts down on prep time.
Step 1: Heat rice
Step 2: Stir-fry vegetables
While the rice cools, cook the vegetables.
Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat.
Add 14 cup Trader Joe’s Island Soyaki sauce and toss well to coat the vegetables.
Remove from heat; set aside.
Step 4: Assemble lunch containers
Divide the cooled rice among 4 single-serving containers.
Top each with one-fourth of the vegetables and the tofu.
Seal and refrigerate for up to 4 days.
Vent and heat to steaming in the microwave before serving.
