← MenuDrop

A good week starts here

Five dinners. One less thing to think about.

Pick your kind of week. Get complete recipes, a grocery list scaled to your table, and a little prep to make the evenings easier.

4 servings / five evenings

The use-it-up week

1. Black bean and spinach quesadillasAbout 20 min
  • 8 each flour tortillas
  • 480 g black beans, drained
  • 120 g spinach
  • 200 g cheddar cheese
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  1. Mash drained beans lightly with cumin. Chop spinach and grate cheese. Spread beans over half the tortillas; add spinach and cheese and cover with remaining tortillas.
  2. Brush a skillet lightly with oil. Cook each quesadilla over medium heat for 2–3 minutes per side until browned and hot through and the cheese has melted.
  3. Keep the finished quesadillas warm while cooking the rest. Cut into wedges and serve one quesadilla per person. Use vegetarian cheddar if desired.
2. Coconut chickpea curry and riceAbout 30 min
  • 300 g rice
  • 480 g chickpeas, drained
  • 400 ml coconut milk
  • 400 g canned chopped tomatoes
  • 1 each onion
  • 150 g spinach
  • 2 tsp curry powder
  • 1 tbsp olive oil
  • 0.5 tsp salt
  1. Cook rice using the water quantity and cooking time on the packet. Dice the onion.
  2. Warm oil in a saucepan. Cook onion for 6 minutes until soft. Stir in curry powder for 30 seconds.
  3. Add chickpeas, tomatoes, coconut milk, and salt. Simmer uncovered for 15 minutes, stirring. Fold in spinach for 2 minutes and serve over rice.
3. Lemon spinach and white bean riceAbout 30 min
  • 300 g rice
  • 480 g white beans, drained
  • 200 g spinach
  • 1 each lemon
  • 2 clove garlic
  • 2 tbsp olive oil
  • 0.5 tsp salt
  1. Cook rice according to the packet. Mince garlic and zest and juice the lemon.
  2. Heat oil in a wide pan. Cook garlic gently for 1 minute, then add beans, salt, and 4 tbsp water. Simmer for 5 minutes.
  3. Add spinach and stir until wilted. Fold in cooked rice, lemon zest, and juice. Heat through for 2 minutes and serve.
4. Black bean stuffed sweet potatoesAbout 50 min
  • 4 each sweet potato
  • 480 g black beans, drained
  • 400 g canned chopped tomatoes
  • 1 tsp ground cumin
  • 120 g cheddar cheese
  • 1 tbsp olive oil
  1. Heat oven to 220°C / 425°F. Scrub potatoes, prick with a fork, rub with oil, and place on a baking tray. Bake 40–50 minutes, until completely tender when pierced.
  2. Simmer beans, tomatoes, and cumin in a saucepan for 10 minutes until thick and hot. Grate the cheese.
  3. Split potatoes, fluff the centers, and fill with bean mixture. Top with cheese and return to the oven for 3 minutes to melt. Use vegetarian cheddar if desired.
5. Lemon chickpea couscousAbout 20 min
  • 300 g couscous
  • 480 g chickpeas, drained
  • 120 g spinach
  • 1 each lemon
  • 2 tbsp olive oil
  • 0.5 tsp salt
  1. Prepare the couscous in a heatproof bowl with the boiling water quantity stated on its packet. Cover for the packet’s resting time, then fluff with a fork.
  2. Warm drained chickpeas in a skillet with olive oil and 3 tbsp water for 4 minutes. Add spinach and cook until wilted, about 2 minutes.
  3. Fold chickpeas and spinach into couscous. Add the lemon’s zest and juice and the salt. Divide among the requested number of servings.

Your grocery list

Amounts are combined across all five dinners. Check your pantry before shopping; package sizes vary.

IngredientAmount
Flour Tortilla8 each
Cheddar Cheese320 g
Coconut Milk400 ml
Black Bean960 g
Chickpea960 g
Couscous300 g
Curry Powder9.86 ml
White Bean480 g
Olive Oil103.51 ml
Rice600 g
Canned Tomato800 g
Garlic2 clove
Lemon2 each
Onion1 each
Spinach590 g
Sweet Potato4 each
Cumin9.86 ml
Salt7.39 ml

A little prep

Count the full week’s bean tins before shopping. Keep spinach for the early meals, or use frozen spinach later. Cook rice fresh for each recipe; leftovers are optional, not required.

Recipes are written for four and ingredients scale above. Cooking times are approximate; larger batches may need a second pan. Check labels for your dietary needs.