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The relative health and productivity levels of my entire week depend on the choices I make on Sundays. I've found that if I stock the fridge, prep a big batch of grains, and roast a bunch of vegetables on Sunday, I'll have healthful lunches ready at hand for the rest of the week. Those good lunches mean I am more productive during the day and waste less time running around trying to find food and eat it before I have to get back to work.
But weekends seem to be the only time I have to do all that chopping, seasoning, roasting, and storing. If it doesn't happen by Sunday night, I know the entire rest of my week will be a panicked relay race between vending machines and coffee shop muffins.
I've been making a concerted effort to master the meal prep game, because I can eat roasted broccoli at 12:30 p.m. and feel good about my choices, or I'll probably wind up skipping lunch, which means I'll get too hungry in the middle of the afternoon and wind up tipping a whole bag of Flamin' Hot Cheetos into my mouth by 3:45.
Grain bowls are wildly trendy right now, but it's easy to see why. They have been a lunchtime game-changer for me. With a refrigerator full of healthy, mix-and-match options, I'm virtually guaranteed at least five good lunch periods during the week. Cauliflower is another major trend that I can totally get behind, and these roasted cauliflower burrito bowls from Pinch of Yum are definitely going into my rotation in the near future.
It's a classic grain bowl full of rice, black beans, sweet corn, pico de gallo, and roasted cauliflower tossed with a generous portion of taco seasoning. It's flavorful, healthful, and can be eaten hot or cold. Best of all, each of the individual components can be made ahead and stored in the refrigerator, so whenever you're ready for dinner or leaving for school or the office in the morning, you can just assemble the components in the container of your choice, and it's ready in moments.
Get the Recipe: Roasted Cauliflower Burrito Bowls from Pinch of Yum