How to Meal Prep on Sunday for the Whole Week

Most meal prep tutorials show you a photo of fourteen identical
glass containers stacked in a fridge and tell you that is the goal.
It is not. By Wednesday evening that last container of rubbery
chicken and cold broccoli will go in the trash, and you will order
pizza while quietly deciding meal prep is not for you.

The actual goal of a Sunday prep is more modest and more useful:
set yourself up so that on Monday, Tuesday, Wednesday, Thursday,
and Friday, dinner takes fifteen minutes instead of sixty, and
lunch takes zero. You do that not by cooking five finished meals,
but by prepping five or six **components** that combine in
different ways across the week.

## The three-hour Sunday block

Block 3 hours. Not more, not less. Two hours feels rushed and one
important thing gets skipped; four hours means you resent Sunday by
week two. Three is the number.

Split the block like this:

| Time | Activity |
|------|----------|
| 0:00 - 0:20 | Review plan, pull out ingredients, preheat oven |
| 0:20 - 1:30 | Active cooking (sheet pan + stovetop + grain) |
| 1:30 - 2:15 | Passive cook time — chop veg, make sauces |
| 2:15 - 2:45 | Portion, label, refrigerate |
| 2:45 - 3:00 | Clean kitchen |

If the cleanup step slips past 3 pm, Sunday is ruined. Protect it.

## What to prep (the 6-component system)

Forget "five lunches." Prep six building blocks, then mix them.

1. **One grain** — 3 cups dry rice, farro, or quinoa. About 9 cups
cooked. Enough for 8 to 10 meals.
2. **One roasted protein** — 2 lb chicken thighs or pork tenderloin
or tofu, seasoned simply with salt, olive oil, one spice blend.
3. **One braised or stewed protein** — a pot of beans, lentils, or
a shredded-meat style dish (carnitas, chicken tinga).
4. **One sheet pan of roasted vegetables** — 2 heads broccoli, 1
squash, 1 onion, 1 bell pepper. Big cuts, high heat, one tray.
5. **One raw/quick vegetable** — shredded cabbage, cucumber ribbons,
cherry tomatoes. The thing that keeps meals from feeling tired.
6. **One sauce or dressing** — yogurt-tahini, chimichurri, peanut
satay. This is the single highest-leverage item. It turns "meh
bowl" into "actual meal."

Six components, in 3 hours, using oven + two stovetop burners
simultaneously, is the right load. More than that and something
burns while you chop.

## A real Sunday plan

Oven at 425 F. Put in the sheet pan of vegetables (lower rack) and
the seasoned chicken thighs (upper rack) at the same time. They
both take 25 to 30 minutes.

While they roast: start the rice on one burner (20 minutes, covered)
and the beans or shredded protein on another (20 to 45 minutes
depending on what you chose).

While *that* cooks: chop raw vegetables, make the sauce, wash a
bowl or two so the sink is not a disaster at 2:30.

At 25 minutes: check oven, rotate trays if needed. At 30: pull
vegetables. At 32 to 35: pull chicken (160 F internal, rests to
165). Rice is done at 20 (fluff, let sit).

You are done with active cooking by 1:30. The rest is portioning.

## Storage that survives to Friday

Store components **separately**, not assembled. Assembled bowls
turn to mush by Wednesday because the dressing wets the grain
which wets the vegetables. Separate containers mean Friday's lunch
tastes like Monday's.

- Grains: large airtight container, fridge. Good 5 days.
- Roasted protein: slice cold on Wednesday to refresh. Good 4 days.
- Braised protein: usually tastes better on day 3. Good 5 days.
- Roasted vegetables: reheat 3 minutes in a dry skillet, not
microwave. Microwaves turn them to steam.
- Raw vegetables: separate container, paper towel inside, 5 days.
- Sauce: jar in fridge. 7 days minimum.

## Five weekdays, five different meals

- **Monday:** Grain bowl — rice + roasted chicken + roasted veg +
sauce.
- **Tuesday:** Tacos — shredded protein + raw cabbage + sauce in
warm tortillas.
- **Wednesday:** Sheet pan reheat + fried egg on top, hot sauce.
- **Thursday:** Grain salad — cold rice + raw veg + beans + sauce
+ squeeze of lemon.
- **Friday:** Soup — throw beans, a cup of grain, chopped roasted
veg, and broth in a pot. Ten minutes.

Same six components, five meals that do not taste like leftovers.

## What derails Sunday prep

The three failure modes we see most in [Recipe Manager](/explore)
meal plans:

1. **Too many new recipes.** Stick to 80 percent repeat dishes
you already know, 20 percent experimentation. Sunday is not the
day to try that complicated Ottolenghi recipe.
2. **No plan for Friday.** By Friday people are tired and the
last 2 components sit in the fridge uneaten. The "Friday soup"
move fixes this — it uses whatever is left.
3. **Ignoring the shopping list.** If you get to Sunday missing
one key ingredient, the whole plan shifts and takes 4.5 hours.
Import the plan into [your recipe box](/blog/what-is-recipe-box)
and generate the grocery list on Saturday, not Sunday morning.

Meal prep works when it is boring. A boring Sunday routine that
you actually repeat beats a photogenic Sunday routine you do once
and abandon.

## Sunday prep for two adults vs a family of four

Scale matters. A 3-hour Sunday prep for two adults produces 10
component-based dinners and lunches. For a family of four with
kids, you need either a longer Sunday (about 4 hours) or a
smaller component count (skip the braised protein, use canned
beans instead). Do not try to do the full 6-component system in
3 hours for 4 people; something always burns.

## The Tuesday refresh

Even a great Sunday prep starts to feel tired by Wednesday. The
trick is a 15-minute Tuesday refresh: roast one more tray of a
different vegetable, make a second sauce (a fresh one, like
chimichurri, to contrast with Sunday's yogurt-tahini). This is
not a second prep — it is a small insertion that keeps Thursday
and Friday from tasting like leftovers.

## When to skip Sunday prep entirely

Some weeks, the 3-hour block will not happen. That is okay.
Instead of doing a rushed 90-minute prep (which produces bad
components), skip prep, plan 3 simple cook-tonight meals and 2
pantry dinners. A bad prep is worse than no prep — you end up
with mediocre food AND lost Sunday time.