Meal prep can make college life a whole lot easier, especially when you’re trying to balance classes, study sessions, and social events. This collection of 17 high-protein meal prep ideas is perfect for those busy students looking to save time and stay nourished. Whip up these tasty dishes in advance, and you’ll have delicious, protein-packed meals ready to fuel your weeks!

Beef and Black Bean Chili

Beef and black bean chili is a hearty dish that packs a protein punch, making it perfect for college students on the go. This meal is not only filling but also easy to prepare in bulk. You can make a big batch and store it in the fridge or freezer for quick meals throughout the week.

The image shows a delicious bowl of chili topped with fresh jalapeños and shredded cheese, which adds a nice kick and creaminess. The combination of beef and black beans provides a rich flavor and plenty of nutrients. Plus, it’s a great way to use up any leftover veggies you have lying around.

Making this chili is straightforward. You just need to gather your ingredients, cook them up, and let the flavors meld together. It’s a cozy meal that’s perfect for chilly nights or busy days when you need something satisfying.

17 High Protein Meal Prep For College Students

College life often means juggling classes, studying, and socializing, and finding time to cook can feel overwhelming. These 17 high-protein meal prep ideas are perfect for busy students looking to stay energized and healthy without spending hours in the kitchen. They’re quick, simple, and delicious—just what you need to power through your day!

Tuna Salad Lettuce Wraps

Tuna salad lettuce wraps are a fantastic meal prep option for college students. They are light, refreshing, and packed with protein, making them a perfect choice for a quick lunch or snack. The combination of tuna, crunchy veggies, and creamy dressing wrapped in crisp lettuce leaves is both satisfying and healthy.

These wraps are super easy to make. You can whip them up in no time, and they store well in the fridge. Just grab some lettuce leaves, mix your tuna salad, and you’re ready to go! Plus, they’re low-carb, which is great if you’re watching your intake.

To make these wraps, you’ll need canned tuna, mayonnaise, diced bell peppers, and some spices. Feel free to customize with your favorite ingredients like celery or pickles. It’s all about making it your own!

Ingredients

• 2 cans of tuna, drained
• 1/4 cup mayonnaise
• 1/2 cup diced bell peppers (any color)
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 head of romaine or butter lettuce
• Fresh herbs (like cilantro or parsley) for garnish

Instructions

1. In a bowl, combine the drained tuna, mayonnaise, diced bell peppers, and Dijon mustard. Mix well until everything is evenly coated.
2. Add salt and pepper to taste. Adjust the seasoning as needed.
3. Carefully separate the lettuce leaves and wash them thoroughly. Pat them dry with a paper towel.
4. Spoon the tuna salad mixture into each lettuce leaf, making sure not to overfill.
5. Garnish with fresh herbs if desired and serve immediately or store in the fridge for later.

Egg Muffins with Veggies and Cheese

Egg muffins are a fantastic option for busy college students. They’re easy to make, packed with protein, and can be customized with your favorite veggies and cheese. These little bites are perfect for breakfast or a quick snack between classes.

In the image, you can see a tray filled with colorful egg muffins. Each muffin is bursting with ingredients like bell peppers, chives, and cheese. They look delicious and inviting, making it hard to resist grabbing one!

Making egg muffins is simple. You can whip up a batch at the beginning of the week and enjoy them throughout. They’re great for meal prep, as you can store them in the fridge and reheat them as needed. Plus, they’re a healthy way to start your day!

Ingredients

• 8 large eggs
• 1/2 cup milk
• 1 cup diced bell peppers
• 1/2 cup chopped spinach
• 1/2 cup shredded cheese (cheddar or your choice)
• 1/4 cup chopped chives
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs and milk until well combined.
3. Add the diced bell peppers, chopped spinach, shredded cheese, and chives to the egg mixture. Season with salt and pepper.
4. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
6. Let them cool for a few minutes before removing from the tin. Enjoy warm or store in the fridge for later!

Greek Yogurt Parfait with Berries

The Greek Yogurt Parfait is a delicious and healthy option for college students. It’s quick to prepare and packed with protein, making it a perfect breakfast or snack. This parfait layers creamy Greek yogurt with fresh berries and crunchy granola, creating a delightful mix of textures and flavors.

Start by choosing your favorite berries. Strawberries, blueberries, and raspberries work great. The yogurt adds a rich creaminess, while the granola gives a satisfying crunch. This meal is not only tasty but also visually appealing, making it a great choice for those busy mornings or late-night study sessions.

To make this parfait, you can easily customize it to your liking. Add honey for sweetness or nuts for extra protein. It’s a versatile recipe that can be adjusted based on what you have on hand.

Ingredients

• 2 cups Greek yogurt
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 cup granola
• 1 tablespoon honey (optional)
• Fresh mint leaves for garnish (optional)

Instructions

1. In a glass or bowl, start with a layer of Greek yogurt at the bottom.
2. Add a layer of granola on top of the yogurt.
3. Next, add a layer of mixed berries.
4. Repeat the layers until you reach the top of the glass.
5. If desired, drizzle honey on top and garnish with fresh mint leaves.
6. Enjoy immediately or cover and refrigerate for later!

Lentil and Sweet Potato Curry

Lentil and sweet potato curry is a fantastic meal prep option for college students. It’s packed with protein and nutrients, making it a perfect choice for busy days. The combination of lentils and sweet potatoes creates a hearty dish that is both filling and satisfying.

This curry is not only easy to make, but it also stores well in the fridge. You can whip up a big batch and have meals ready for the week. Plus, it’s super versatile. You can serve it over rice, quinoa, or even enjoy it on its own.

The vibrant colors of the sweet potatoes and lentils make this dish visually appealing. Topped with fresh cilantro, it’s a feast for the eyes as well as the stomach. The warm spices bring everything together, creating a comforting meal that feels like a hug in a bowl.

Ingredients

• 1 cup lentils (green or brown)
• 1 large sweet potato, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can coconut milk
• 2 cups vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. In a large pot, heat a little oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the diced sweet potato, lentils, curry powder, and cumin. Mix well.
4. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to a simmer.
5. Cover and cook for about 25-30 minutes, or until the lentils and sweet potatoes are tender.
6. Season with salt and pepper to taste. Serve over rice and garnish with fresh cilantro.

Turkey and Spinach Stuffed Peppers

Turkey and spinach stuffed peppers are a fantastic meal prep option for college students. They are colorful, nutritious, and packed with protein, making them a great choice for busy days. These stuffed peppers are easy to make and can be stored in the fridge for quick meals throughout the week.

The vibrant red and yellow peppers are not just visually appealing; they also add a sweet crunch to the dish. The filling, made with ground turkey and fresh spinach, is seasoned perfectly to create a satisfying meal. Plus, they are versatile! You can customize the spices and ingredients to suit your taste.

Making these stuffed peppers is simple. Start by cooking the turkey and spinach together, then mix in some cheese and spices. Stuff the mixture into halved peppers and bake until tender. You’ll have a delicious meal ready in no time!

Ingredients

• 4 large bell peppers (red, yellow, or green)
• 1 pound ground turkey
• 2 cups fresh spinach, chopped
• 1 cup cooked rice or quinoa
• 1/2 cup shredded cheese (mozzarella or cheddar)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the bell peppers in half and remove the seeds. Place them in a baking dish.
3. In a skillet, heat a little olive oil over medium heat. Add the ground turkey and cook until browned.
4. Add the chopped spinach, garlic powder, onion powder, salt, and pepper. Cook until the spinach wilts.
5. Mix in the cooked rice or quinoa and half of the cheese. Stir until well combined.
6. Stuff each pepper half with the turkey mixture and top with the remaining cheese.
7. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly.
8. Let them cool slightly before serving. Enjoy your healthy and delicious meal prep!

Beef and Broccoli Stir-Fry

Beef and broccoli stir-fry is a classic dish that’s perfect for college students looking for a quick and nutritious meal. This dish is not only easy to prepare, but it also packs a protein punch, making it ideal for busy days. The combination of tender beef, vibrant broccoli, and colorful bell peppers creates a visually appealing meal that’s full of flavor.

To make this dish, you’ll need some simple ingredients that you can easily find at your local grocery store. The stir-fry is quick to cook, which means you can whip it up in no time, even between classes or study sessions. Plus, it’s great for meal prep! You can make a big batch and store it in the fridge for a few days.

Ingredients

• 1 pound beef sirloin, sliced thinly
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 1 carrot, sliced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Cooked rice, for serving

Instructions

1. Marinate the Beef: In a bowl, combine soy sauce, oyster sauce, and cornstarch. Add the sliced beef and let it marinate for about 15 minutes.
2. Heat the Oil: In a large pan or wok, heat vegetable oil over medium-high heat.
3. Cook the Beef: Add the marinated beef to the pan and stir-fry for about 3-4 minutes until browned. Remove from the pan and set aside.
4. Add the Vegetables: In the same pan, add garlic, ginger, broccoli, bell pepper, and carrot. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
5. Combine: Return the beef to the pan and stir everything together for another 2 minutes. Adjust seasoning if needed.
6. Serve: Serve the stir-fry over cooked rice and enjoy!

Chicken Fajita Meal Prep Containers

Meal prepping can be a lifesaver for busy college students. Chicken fajita meal prep containers are a fantastic choice. They are easy to make, packed with protein, and full of flavor. Plus, they store well, making them perfect for grabbing on the go.

In the image, you can see colorful meal prep containers filled with grilled chicken, vibrant bell peppers, and fluffy couscous. The combination of chicken and veggies not only looks appetizing but also provides a balanced meal. The bright colors of the peppers add a nice touch, making it visually appealing.

To prepare these delicious fajitas, you’ll need some simple ingredients. The best part is that you can customize them to your liking. Whether you prefer spicy or mild, there’s room for creativity!

Ingredients

• 2 chicken breasts, diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups cooked couscous

Instructions

1. Season the chicken: In a bowl, mix the diced chicken with olive oil, chili powder, cumin, salt, and pepper.
2. Cook the chicken: Heat a skillet over medium heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add the peppers: Toss in the sliced bell peppers and cook for another 3-4 minutes until they are tender.
4. Assemble the containers: Divide the cooked couscous into meal prep containers. Top with the chicken and pepper mixture.
5. Store: Let the containers cool before sealing them. Store in the fridge for up to 4 days.

Spicy Chickpea and Quinoa Bowl

The Spicy Chickpea and Quinoa Bowl is a vibrant and nutritious meal perfect for busy college students. This dish combines fluffy quinoa with protein-packed chickpeas, fresh veggies, and a kick of spice. It’s colorful, filling, and easy to prepare, making it a go-to option for meal prep.

In the image, you can see a beautiful bowl filled with golden chickpeas, quinoa, and a mix of fresh vegetables like tomatoes and cucumbers. The bright colors make it visually appealing, and the garnishing of parsley adds a fresh touch. This bowl is not just a feast for the eyes; it’s also a powerhouse of nutrients.

To make this dish, you’ll need a few simple ingredients. It’s a great way to use pantry staples while incorporating fresh produce. The combination of spices gives it a nice kick, making it satisfying and delicious.

Ingredients

• 1 cup quinoa
• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork.
2. Prepare the Chickpeas: In a skillet, heat olive oil over medium heat. Add chickpeas, cumin, paprika, cayenne, salt, and pepper. Cook for about 5-7 minutes until chickpeas are slightly crispy.
3. Assemble the Bowl: In a large bowl, combine cooked quinoa, chickpeas, diced bell pepper, cucumber, and cherry tomatoes. Toss gently to mix.
4. Garnish: Top with fresh parsley and serve warm or chilled. Enjoy your nutritious meal!

Shrimp and Quinoa Stir-Fry

Looking for a quick and tasty meal? Shrimp and quinoa stir-fry is a perfect choice for busy college students. This dish is not only high in protein but also packed with flavor. The vibrant colors of the shrimp and green onions make it visually appealing, too!

Quinoa is a fantastic base for this stir-fry. It’s a complete protein, meaning it contains all nine essential amino acids. Pairing it with shrimp boosts the protein content even more, making it a great option for muscle recovery after workouts.

To make this dish, you’ll need fresh shrimp, quinoa, bell peppers, green onions, and a few simple seasonings. The shrimp cooks quickly, so you can whip this up in no time. Just sauté the shrimp until they turn pink, toss in the veggies, and mix in the cooked quinoa. It’s that easy!

Not only is this meal delicious, but it’s also versatile. You can add your favorite vegetables or even some spices to change things up. Meal prepping this dish means you’ll have a nutritious option ready to go for those busy days.

Cottage Cheese and Pineapple Bowls

Cottage cheese and pineapple bowls are a fantastic choice for college students looking for a quick, nutritious meal. This dish combines the creamy texture of cottage cheese with the sweet, juicy flavor of pineapple. It’s not only tasty but also packed with protein, making it perfect for those busy days.

Making this bowl is super simple. Just grab a bowl, add a generous scoop of cottage cheese, and top it with fresh pineapple chunks. You can even add a sprig of mint for a pop of color and freshness. This meal is great for breakfast, a snack, or even a light lunch.

What’s great about this recipe is its versatility. You can switch up the fruit or add nuts and seeds for extra crunch. It’s a meal prep dream that keeps well in the fridge, so you can make a few bowls in advance and grab them on the go.

Ingredients

• 1 cup cottage cheese
• 1 cup fresh pineapple, diced
• Fresh mint leaves for garnish

Instructions

1. In a bowl, add the cottage cheese.
2. Top with diced pineapple.
3. Garnish with fresh mint leaves.
4. Enjoy immediately or store in the fridge for later!

Peanut Butter Banana Overnight Oats

Peanut Butter Banana Overnight Oats are a perfect meal prep option for busy college students. They are easy to make and packed with protein, making them a great start to your day. The combination of creamy peanut butter and sweet banana creates a delicious flavor that will keep you satisfied.

To make these overnight oats, you simply mix rolled oats with milk, peanut butter, and a touch of honey. Then, add sliced bananas on top for that extra sweetness. Let it sit in the fridge overnight, and you’ll have a quick breakfast ready to go in the morning!

This recipe is not only nutritious but also customizable. You can add nuts, seeds, or even a sprinkle of cinnamon for extra flavor. It’s a great way to fuel your day without spending too much time in the kitchen.

Ingredients

• 1 cup rolled oats
• 2 cups milk (or any milk alternative)
• 1/2 cup peanut butter
• 2 tablespoons honey or maple syrup
• 1 banana, sliced
• 1/4 cup chopped nuts (optional)

Instructions

1. In a bowl, combine rolled oats, milk, peanut butter, and honey. Stir until well mixed.
2. Pour the mixture into a jar or container and top with sliced bananas.
3. If desired, add chopped nuts on top for extra crunch.
4. Cover and refrigerate overnight.
5. In the morning, give it a good stir and enjoy your delicious overnight oats!

Chickpea and Avocado Salad

This Chickpea and Avocado Salad is a perfect meal prep option for college students. It’s packed with protein and healthy fats, making it a great choice for busy days. The vibrant colors of the chickpeas, fresh veggies, and lime wedges make it not just nutritious but also visually appealing.

Chickpeas are the star of this dish. They are rich in protein and fiber, keeping you full and satisfied. The creamy avocado adds a delightful texture and healthy fats, while the fresh veggies bring crunch and flavor. You can easily customize this salad with your favorite ingredients.

Making this salad is simple and quick. Just toss everything together, and you have a delicious meal ready to go. It’s perfect for lunch or a light dinner, and it stores well in the fridge, making it ideal for meal prep.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.
2. Drizzle the lime juice over the salad and season with salt and pepper.
3. Gently toss everything together until well mixed.
4. Serve immediately or store in an airtight container in the fridge for up to 3 days.

Protein-Packed Smoothie Packs

Protein-packed smoothie packs are a fantastic way to kickstart your day. These colorful bags filled with fruits and greens are not only visually appealing but also super convenient for busy college students. Just grab a pack from the freezer, blend it up, and you’re good to go!

In the image, you can see vibrant smoothie packs ready for blending. They contain fresh spinach, strawberries, and blueberries, all of which are great sources of vitamins and antioxidants. The spinach adds a healthy green boost, while the berries provide natural sweetness and flavor.

Making these smoothie packs is simple. You can prepare several at once, making your mornings easier. Just toss your favorite fruits and greens into freezer bags, and you’re set for the week. When you’re ready to enjoy a smoothie, just blend the contents with your choice of liquid, like almond milk or yogurt, for added protein.

Ingredients

• 2 cups fresh spinach
• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 banana, sliced
• 1 cup almond milk (or any milk of choice)
• 1 scoop protein powder (optional)

Instructions

1. Prepare the Packs: In a large bowl, combine spinach, strawberries, blueberries, and banana. Divide the mixture into freezer bags.
2. Seal and Freeze: Remove as much air as possible from the bags, seal them tightly, and place them in the freezer.
3. Blend: When ready to make a smoothie, pour the contents of one bag into a blender. Add almond milk and protein powder if using.
4. Blend until smooth: Blend until you reach your desired consistency. Add more liquid if needed.
5. Enjoy: Pour into a glass and enjoy your nutritious smoothie!

Baked Salmon with Asparagus

Baked salmon with asparagus is a fantastic meal prep option for college students. It’s simple, healthy, and packed with protein, making it perfect for busy days. The combination of tender salmon and crisp asparagus not only tastes great but also looks appealing on your plate.

To make this dish, you’ll need fresh salmon fillets, asparagus, olive oil, lemon, and your favorite seasonings. The lemon adds a refreshing zing that complements the rich flavor of the salmon. Plus, asparagus is a great source of vitamins and minerals, making this meal both nutritious and delicious.

Cooking this dish is straightforward. You just season the salmon and asparagus, drizzle them with olive oil, and pop them in the oven. In about 15-20 minutes, you’ll have a wholesome meal ready to enjoy. This recipe is perfect for meal prepping since it stores well in the fridge and can be easily reheated.

Ingredients

• 2 salmon fillets
• 1 bunch of asparagus
• 2 tablespoons olive oil
• 1 lemon, sliced
• Salt and pepper to taste
• Fresh herbs (like parsley or dill) for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillets and asparagus on the baking sheet.
4. Drizzle olive oil over the salmon and asparagus. Season with salt and pepper.
5. Top the salmon with lemon slices.
6. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Garnish with fresh herbs before serving.

Pasta Salad with Chickpeas and Veggies

This pasta salad is a fantastic option for college students looking to eat healthy without spending too much time in the kitchen. It’s colorful, packed with protein, and super easy to make. The combination of chickpeas and fresh veggies gives it a satisfying crunch and a burst of flavor.

The dish features spiral pasta, which holds onto the dressing and ingredients beautifully. Cherry tomatoes add a sweet touch, while cucumbers bring a refreshing crunch. Chickpeas not only boost the protein content but also make the salad filling enough to keep you energized throughout your busy day.

Meal prepping this salad is a breeze. You can whip up a big batch and store it in the fridge for quick lunches or dinners. Just grab a bowl, and you’re good to go!

Ingredients

• 2 cups spiral pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the spiral pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Mix Ingredients: In a large bowl, combine the cooked pasta, chickpeas, cherry tomatoes, cucumber, and red onion.
3. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Combine: Pour the dressing over the pasta salad and toss until everything is well coated.
5. Chill: Cover the salad and let it chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld together.

Vegetarian Chili with Beans

Vegetarian chili is a fantastic meal prep option for college students. It’s packed with protein from beans and loaded with veggies, making it both nutritious and filling. This dish is perfect for busy weeks, as it can be made in large batches and stored in the fridge or freezer. Plus, it’s super easy to customize based on what you have on hand.

The image shows a hearty bowl of vegetarian chili, filled with colorful beans, diced vegetables, and topped with a sprinkle of cheese and fresh cilantro. The warm, inviting colors make it look delicious and comforting, perfect for a cozy meal after a long day of classes.

Making vegetarian chili is simple. You can throw everything into a pot and let it simmer. It’s a great way to use up leftover vegetables, and you can adjust the spice level to suit your taste. Serve it with some bread or over rice for a complete meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the bell pepper, carrots, celery, and zucchini. Cook for about 5 minutes, stirring occasionally.
3. Stir in the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and let it simmer for 30-40 minutes, stirring occasionally.
5. Taste and adjust seasoning if needed. Serve hot, topped with cheese, sour cream, and cilantro if desired.

Curried Lentil and Brown Rice Bowl

The Curried Lentil and Brown Rice Bowl is a fantastic meal for college students. It’s packed with protein, easy to prepare, and perfect for meal prep. This dish combines lentils and brown rice, creating a hearty base that will keep you full and energized throughout your busy day.

The warm spices in the curry add a delightful flavor, while the lentils provide a great source of protein. Plus, it’s colorful and inviting, making it a joy to eat. You can easily customize this bowl with your favorite veggies or toppings, making it versatile for any palate.

Here’s how to make your own Curried Lentil and Brown Rice Bowl!

Ingredients

• 1 cup brown rice
• 1 cup lentils (green or brown)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 4 cups vegetable broth
• 1 can coconut milk
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Cook the Rice: In a pot, bring 2 cups of water to a boil. Add the brown rice, reduce heat, cover, and simmer for about 40-45 minutes until tender.
2. Prepare the Lentils: Rinse the lentils under cold water. In a separate pot, combine lentils, vegetable broth, and bring to a boil. Reduce heat and simmer for about 20-25 minutes until soft.
3. Sauté the Aromatics: In a large skillet, heat a little oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent.
4. Add Spices: Stir in the curry powder and turmeric, cooking for another minute until fragrant.
5. Combine: Add the cooked lentils and coconut milk to the skillet. Stir well and let simmer for 5-10 minutes. Season with salt and pepper.
6. Serve: In a bowl, layer the brown rice and lentil mixture. Garnish with fresh cilantro. Enjoy!