Budget Meal Prep: 5 Meals in 1 Hour

Steps

1. Poke holes in 3 sweet potatoes and bake at 390F/200C for 50-60 minutes.
2. Cook white rice separately.
3. Combine 1/2 cup millet with 3 1/2 cups veggie broth; simmer covered 25 minutes until porridge-like.
4. Microwave 1 cup frozen mixed berries, then mix in 1 tablespoon chia seeds to make chia jam.
5. Cut 600g tofu into cubes, toss with 1 1/2 tablespoons cornstarch and salt, fry in pan until golden.
6. Divide tofu into three containers: plain, lightly sauced (1 tbsp teriyaki + 1 tsp sriracha), and saucy (3 tbsp teriyaki + 1/2 tbsp sriracha).
7. Grate 2 carrots and store in water to prevent browning.
8. Shave cabbage and store in container.
9. Chop roasted almonds and store.
10. Make peanut sauce: whisk 2 1/2 tbsp peanut butter, 2 tbsp hot water, 1/2 tbsp teriyaki sauce, juice of 1/4 lime, and sriracha until smooth.
11. Once sweet potatoes are done, leave 2 whole; peel and chop the third and stir into millet.
12. Assemble millet congee: divide sweet potato millet into bowls, top with mildly sauced tofu, 1/4 cup grated carrot (squeezed), pickled red onions, and optional sriracha and green onions.
13. Assemble loaded sweet breakfast potato: slice baked potato, top with coconut yogurt, chia jam, peanut butter, almonds, and cinnamon.
14. Make teriyaki fried rice: saute 2 cups spinach, 2/3 cup grated carrot, and half the cabbage; add 3 cups cooked rice, plain tofu, 1/3 cup teriyaki sauce, and sriracha; top with pickled red onions.
15. Make coconut rice porridge: combine remaining rice with 1 can coconut milk, maple syrup, and cinnamon; simmer 5 minutes; top with coconut yogurt, peanut butter, chia jam, and almonds.
16. Assemble teriyaki tofu wraps: spread peanut sauce on tortillas, add spinach, grated carrot, remaining cabbage, cucumber sticks, and saucy tofu; roll and grill on grill pan until toasted.