This is the backbone of my weekly meal prep. It’s cheap, high-fiber, and doesn't get soggy by Thursday. We're maximizing oven space by roasting the chickpeas and sweet potatoes together to get those chickpeas actually crunchy.

Adjust your lunch count below. I usually prep for 5 days, but this scales perfectly for couples (10 lunches).

• Base:

  0

  cups dry quinoa (or farro for more chew)
• Protein:

  0

  cans (15oz) chickpeas, rinsed and patted very dry
• Veg:

  0

  medium sweet potatoes, 1/2 inch dice
• Fat:

  0

  tbsp olive oil
• Seasoning: 1 tsp smoked paprika, 1 tsp garlic powder, salt/pepper per person.

Preheat your oven to 400°F (200°C).

Sari’s Rule: The secret to chickpeas that don't turn into mush is drying them. Roll them in a clean kitchen towel before tossing. Mix the diced potatoes and chickpeas in a bowl with the oil and spices until every piece is coated.

Spread the mix on a large sheet pan. Don't crowd it, or they'll steam instead of roast. Use two pans if you're prepping for more than 5 days.

While those roast, get your grains going. Use a 2:1 ratio of water to quinoa. Bring to a boil, then drop to the lowest simmer.

Once the timers hit zero, fluff the quinoa and let the roasted veg sit on the pan for 5 minutes.

Do not lid your containers yet. If you trap the steam, you’ll have a sad, soggy lunch tomorrow. Let everything reach room temperature on the counter before sealing.

What worked? Did you swap for black beans? Add a squeeze of lime? Log it here so you remember for next Sunday.