How I Mastered the Workday Lunch

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How I Mastered the Workday Lunch
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Master the formula, never sweat work lunch again.

) with roasted onion and sweet potato. Add canned chickpeas that have been crisped up on the baking sheet and seasoned with some garam masala, cumin, and salt. Toss in half an avocado for pleasure's sake.A grain bowl with: Arugula again! Crispy chickpeas again! And cherry tomatoes that have been roasted on a sheet pan until they're bursting. Plenty of farro, feta, and more za'atar.Arugula. Cripsy chickpeas . Roasted onion and tomato. Some torn fresh basil and nice olives.

Repetitive? Sort of. Identical? Nope. And that's exactly how they should be. This way, I can shop efficiently and reuse ingredients like a can of beans until they're gone. But my lunches are also never exactly the same, which means less monotony. Of course, there a many ways a master lunch plan can go. Want protein? Roast a chicken on Sunday or Monday night, shred it, and add it to bowls throughout the week. Need a sauce? I keep a bottle of olive oil, hot sauce, and vinegar at my desk, as well as

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