Monday: Sheet pan chickpea shawarma with vegetables
This one hits all the right notes: warm spices, crispy edges, and that deeply savory quality that makes you forget you're eating something healthy. Toss drained chickpeas with cumin, coriander, turmeric, paprika, and a good glug of olive oil. Spread them on a sheet pan alongside thick wedges of red onion and chunks of cauliflower or sweet potato.
Roast everything at 425°F for about 30 minutes, giving it one good stir halfway through. The chickpeas get wonderfully crispy while the vegetables caramelize around the edges. Serve it over store-bought hummus with warm pita and a drizzle of tahini.
Tuesday: Skillet white bean and tomato bake
This rustic, Italian-inspired dish is what I make when I want something that feels homemade without fussing over multiple components. It's hearty, protein-rich, and comes together in a single cast iron skillet. Sauté garlic and a pinch of red pepper flakes in olive oil, then add a can of crushed tomatoes and let it simmer for a few minutes. Stir in drained white beans, a handful of olives, and some capers if you have them. Tear in fresh basil or add dried oregano. Let everything bubble together until the sauce thickens slightly, then serve it straight from the skillet with crusty bread for dipping. The beans get creamy, the tomatoes become jammy, and your kitchen smells incredible. Sometimes Marcus and I eat this standing at the counter, tearing off pieces of bread between bites.
Wednesday: Loaded sweet potato nachos
Who says nachos can't be dinner? When you build them on a base of roasted sweet potato rounds instead of chips, you've got something substantial enough to call a meal. Slice sweet potatoes into half-inch rounds and arrange them on a sheet pan. Roast at 400°F for about 20 minutes until tender. Then layer on black beans, corn, diced jalapeños, and dollops of cashew queso or your favorite vegan cheese. Pop the pan back in the oven for another 5 minutes until everything is warm and melty. Finish with avocado, salsa, cilantro, and a squeeze of lime. It's messy in the best way, and there's something deeply satisfying about eating dinner that feels a little rebellious.
Thursday: Mediterranean baked orzo
This is the dish I make when I want something that feels a little fancy but requires almost no attention. Everything goes into one baking dish, including the uncooked orzo, which absorbs the liquid as it bakes. Combine dry orzo with vegetable broth, diced tomatoes, minced garlic, olive oil, and a generous amount of dried herbs like oregano and thyme. Stir in artichoke hearts, sun-dried tomatoes, and kalamata olives. Cover tightly with foil and bake at 375°F for about 35 minutes. Uncover, stir, and bake another 10 minutes until the top gets slightly golden. The orzo becomes tender and infused with all those Mediterranean flavors. It's the kind of dish that makes people ask for the recipe, and you get to smile knowing how little effort it actually took.
Friday: Sweet Potato noodles with crispy tofu
This is the dinner I make when I'm craving takeout but don't want to wait for delivery. Everything happens in one large skillet, including the tofu, which gets beautifully golden and crispy around the edges. Press and cube firm tofu, then pan-fry it in a bit of oil until crispy on all sides. Remove it from the skillet and set aside. In the same pan, cook your noodles according to package directions, or use pre-cooked rice noodles. Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha. Toss the noodles in the sauce, add back the tofu, and throw in whatever vegetables you have: shredded carrots, edamame, sliced bell peppers. The peanut sauce coats everything in that glossy, savory-sweet way that makes you want to keep eating long after you're full.
Saturday: leftovers
