A high-efficiency workflow designed to get you in and out of the kitchen in 60 minutes. We aren't making 'meals' yet—we're prepping high-quality building blocks (The Big Three: Protein, Grains, and Roasted Veg) that stay fresh for 5 days and can be remixed into bowls, wraps, or salads.

Preheat your oven to 425°F (220°C). High heat is the secret to caramelized edges rather than steamed, mushy veg.

Combine 1 part grain to 2 parts water/broth with a pinch of salt.

Toss your cubed sweet potatoes and tofu in 2 tbsp avocado oil (it has a higher smoke point), salt, garlic powder, and smoked paprika. Spread them out—crowding the pan causes steaming.

After the first timer hits the halfway mark, toss your broccoli and peppers with oil and salt. Slide them in on a separate rack.

Do not lidded these immediately. If you put hot food in a Tupperware, the steam turns into condensation, and your crispy tofu will turn into a sponge by Tuesday. Let everything reach room temperature on the baking sheets.

• The Power Bowl: Grain base + Roasted Veg + Tofu + Golden Tahini + Handful of spinach.
• The Mediterranean Wrap: Roasted veg and tofu inside a tortilla with hummus and greens.
• The Quick Stir-Fry: Toss the pre-prepped components in a hot pan with a splash of soy sauce and ginger for 3 minutes.