Anonymous wrote:I love this salad. Don't dress it at home; take dressing in a tiny container and add at work. I can eat it all week. https://littlespicejar.com/autumn-pearl-couscous-salad-with-roasted-butternut-squash/

Sometimes I also do pearl couscous, cherry tomatoes, diced cooked zucchini, and little mozzarella balls.

Not OP but this looks delicious! Thanks!

I like to make a big batch of black beans (I use an instant pot, but cooking on the stove works too) with onions, garlic, cumin, and cilantro. Also make a big batch of rice. If I happen to be baking potatoes for dinner one night, I'll bake a couple extra. Lunch = either rice or potato with black beans, cheese, and sour cream. I might add shredded pork or chicken if I have it, but not necessary.

The whole 'egg roll in a bowl' concept is good, too. With or without meat. Scrambled egg is a good protein if you want to keep it vegetarian.

And... Not the healthiest thing in the world, but I occasionally make a big batch of baked ziti or homemade macaroni and cheese for dinner on Sunday. The leftovers last me most of the week (or eat 1-2 leftover portions that week and freeze the rest in lunch-sized containers).

I make a pot over the weekend and bring every day for lunch every couple of weeks in winter:

Chick peas
Butternut squash - diced
Red lentils
Onions - diced
Garlic
Carrots - diced
Vegetable broth
Tomato paste
Cumin
Turmeric
Ginger
Salt
Pepper

Bring to boil and then simmer. When cool, put into 5 work-size lunchTupperware, and I am good to go

Chicken salad but fancy. Like walnuts, watercress, dijon dressing