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 vegetarian week
1. 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
- Cook rice using the water quantity and cooking time on the packet. Dice the onion.
- Warm oil in a saucepan. Cook onion for 6 minutes until soft. Stir in curry powder for 30 seconds.
- Add chickpeas, tomatoes, coconut milk, and salt. Simmer uncovered for 15 minutes, stirring. Fold in spinach for 2 minutes and serve over rice.
2. Red lentil, carrot, and tomato soupAbout 35 min
- 250 g red lentils
- 300 g carrot
- 1 each onion
- 400 g canned chopped tomatoes
- 1000 ml vegetable stock
- 1 tbsp olive oil
- 1 tsp ground cumin
- 8 slice bread
- Rinse lentils. Dice onion and carrots. Warm oil in a large pot and soften vegetables for 6 minutes. Stir in cumin.
- Add lentils, tomatoes, and stock. Bring to a boil, then reduce to a simmer for 20–25 minutes, until lentils and carrots are soft. Stir occasionally and add water if needed.
- Mash lightly with a spoon for a thicker texture. Taste before adding any extra seasoning, as stock varies. Serve with two slices of bread per person.
3. 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
- 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.
- Simmer beans, tomatoes, and cumin in a saucepan for 10 minutes until thick and hot. Grate the cheese.
- 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.
4. 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
- Cook rice according to the packet. Mince garlic and zest and juice the lemon.
- Heat oil in a wide pan. Cook garlic gently for 1 minute, then add beans, salt, and 4 tbsp water. Simmer for 5 minutes.
- Add spinach and stir until wilted. Fold in cooked rice, lemon zest, and juice. Heat through for 2 minutes and serve.
5. Roasted vegetable and hummus wrapsAbout 35 min
- 8 each flour tortillas
- 400 g broccoli
- 300 g carrot
- 1 each onion
- 300 g hummus
- 2 tbsp olive oil
- 1 tsp ground cumin
- 0.5 tsp salt
- Heat oven to 220°C / 425°F. Cut broccoli into small florets, slice carrots into thin sticks, and slice onion. Toss with oil, cumin, and salt on a baking tray.
- Roast for 20–25 minutes, turning once, until vegetables are tender and browned. Warm tortillas according to the packet.
- Spread hummus on each tortilla, divide vegetables among them, and fold. Serve two wraps per person.
Your grocery list
Amounts are combined across all five dinners. Check your pantry before shopping; package sizes vary.
| Ingredient | Amount |
|---|---|
| Bread | 8 slice |
| Flour Tortilla | 8 each |
| Cheddar Cheese | 120 g |
| Coconut Milk | 400 ml |
| Black Bean | 480 g |
| Chickpea | 480 g |
| Curry Powder | 9.86 ml |
| Hummus | 300 g |
| Red Lentil | 250 g |
| Vegetable Stock | 1000 ml |
| White Bean | 480 g |
| Olive Oil | 103.51 ml |
| Rice | 600 g |
| Broccoli | 400 g |
| Canned Tomato | 1200 g |
| Carrot | 600 g |
| Garlic | 2 clove |
| Lemon | 1 each |
| Onion | 3 each |
| Spinach | 350 g |
| Sweet Potato | 4 each |
| Cumin | 14.79 ml |
| Salt | 7.39 ml |
A little prep
Wash vegetables, check lentils and rice, and group the tins by meal. The sweet potatoes need the longest oven time; start them first on their day.
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.