Day 6 Of Tasty's 7-Day Make-Ahead Meal Plan

Ingredients:

1 pita

1 teaspoons olive oil

1 large egg

¼ cup hummus (meal prepped, see recipe)

Pinch of red pepper flakes

Pinch of kosher salt

Pinch of ground black pepper

1 tablespoon chopped cilantro (optional)

Preparation:

1. Preheat oven to 350° F (180˚C).

2. Place pita bread directly on the racks of the oven and bake until toasted, about 8 minutes.

3. Meanwhile, heat a nonstick skillet over medium heat with olive oil. Add egg and cook until the whites are set but the yolk is runny, about 3 minutes.

4. Spread toasted pita with hummus and top with fried egg. Season with red pepper flakes, salt, pepper, and cilantro.

3. Enjoy!

*Vegan/Vegetarian Substitution: Omit the fried egg and increase hummus to ½ cup.

Ingredients:

1 cup roasted sheet tray veggies (meal prepped, see recipe)

2 cups spinach

½ cup shredded rotisserie chicken

1 teaspoon olive oil

1 teaspoon balsamic vinegar

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

Preparation:

1. Toss veggies, spinach, and shredded chicken in a bowl.

2. In a separate bowl, combine olive oil, balsamic, salt, and pepper. Pour mixture over salad and toss to coat.

3. Enjoy!

*Vegan/Vegetarian Substitution: Omit the shredded chicken and replace with ½ cup chickpeas.

Ingredients:

1 sweet potato

¼ of an avocado, diced

2 tablespoons pico de gallo (meal prepped, see recipe)

¼ cup canned black beans, drained

1 tablespoon Greek yogurt (optional)

1 tablespoon chopped cilantro (optional)

Kosher salt, to taste

Ground black pepper, to taste

Preparation:

1. Using a fork, poke holes in the top of the sweet potato. Microwave on high for 10 minutes.

2. Cut sweet potato open lengthwise and fill with avocado, pico de gallo, and black beans. If using, garnish with a dollop of Greek yogurt and chopped cilantro. Season to taste with salt and pepper.

3. Enjoy!

Note: You'll have just a small wedge of avocado left, but don't throw it out — you'll use it tomorrow!