I’m doing something I haven’t done in a long time. After years of working full-time at home, I’m going to an office job a couple days a week.
This has come with a few adjustments. Forgetting my laptop, office keys, lip balm, or any number of items I take having at home for granted. Dressing too warmly or not warmly enough. And the most tragic of all, forgetting my packed lunch on the counter.
Lunch has long been haphazard for me. At home, I tend to nibble a handful of this and a handful of that and call it a meal. But I found that if I eat an actual, nourishing lunch, I’m less likely to devour the contents of the refrigerator when I get home at the end of the day.
So I started prepping lunches on Sundays for the week ahead. These protein bowls have become one of my favorite lunches to make. This isn’t so much a recipe as a formula: starch base + protein + veggies + sauce. So feel free to make it your own.
(And if you love the idea of tofu as a plant-based protein but aren’t keen on the squishy texture, shredding it like I do here is a game-changer, I promise!)
