Order a few containers of our Banana Bread Overnight Oats and make a batch of overnight oats for the week. Overnight oats can stay good in the fridge for up to five days.

First, stir a few containers of the oats into a large bowl or glass jar. If you’re using three containers, just triple the amount of milk and yogurt listed on the package. Add a few dashes of cinnamon, stir and place in the fridge!

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Layer our Banana Bread Overnight Oats with your favorite yogurt for a hearty, filling breakfast.

Bonus: we’ll be rolling out a new breakfast oatmeal in March!

If you want to add more bulk to your oats, try adding one or more of the following:

  • 1 tablespoon of chia seeds per serving – adds heart-healthy Omega-3 fats, fiber, iron, magnesium and calcium
  • 1 tablespoon of ground flaxseed meal per serving – adds heart-healthy Omega-3 fats, fiber, Vitamin B1, manganese and copper
  • 1 tablespoon of hemp seeds per serving – adds protein, Vitamin E, iron and magnesium
  • 1 tablespoon cacao nibs per serving – adds fiber, magnesium and potassium
  • 1  tablespoon pumpkin seeds per serving – adds magnesium, zinc, copper, iron and protein


Many of our items are ready-to-eat and designed for lunches on the go, whether you’re working a shift at the hospital or in between university classes.

Bean Salads

Stock up on our ready-to-eat bean salads and enjoy for a light lunch or snack. For a hearty, complete meal, pair with one of our quinoa bowls. Or add them to your own veggies and grains to round out your meals.

Organic - Crunchy Carrot Lentil Salad2
Crunchy Carrot Lentil Mix

Here are some of our favorite no-cook combos that are perfect for lunch!

Black Bean Tacos: top corn tortillas with our Cucumber Corn Black Bean Salad, your favorite salsa, a dollop of our Cashew Cheddar, and diced avocado

Chickpea Salad Sandwich: Combine our Italian Herb Chickpea Medley with a few spoons of your favorite Hungryroot sauce or mayo using a fork or potato mash. Spread onto seeded bread and top with lettuce and any veggies you like.

Mediterranean Pita Pockets: Fill pita bread with your favorite hummus, our Crunchy Carrot Lentil Mix and leftover veggies.

Edamame Rice Noodle Salad: Pour boiling water over some rice noodles and let sit for a few minutes. Then toss in our Roasted Corn Edamame Salad and Thai Peanut sauce.

Tofu & Yuba 

Our organic, non-GMO Braised Lemongrass Tofu Nuggets and Ginger Tahini Yuba Noodles are two new fan-favorite additions to our menu.

These protein-packed items make the perfect addition to your lunch and will help you get through those stressful afternoons without dipping your hand into the cookie jar.

Pair them with our quinoa bowls or try one of these flavorful combos for a quick no-cook lunch:

Cold Peanut Superfood Salad: dress our Superblend Salad with our Thai Peanut as a salad dressing and then top with our Braised Lemongrass Tofu Nuggets.

Yuba Salad: pack a salad from home or hit up the salad bar at lunch and pile your plate high with rainbow veggies, nuts and seeds. Then top with our Ginger Tahini Yuba Noodles and a drizzle of your extra virgin olive oil and vinegar

Quinoa Bowls 

Bring our quinoa bowls with you to work or school for a light lunch or snack and add one of our bean salads for a balanced meal. Or, pack them with your own favorite proteins and veggies. You can also use our quinoa bowls to round out your meals instead of making quinoa or rice from scratch.

Roasted Artichoke Quinoa Bowl - Greek salad

For quick lunch ideas to bring on-the-go, give these a try:

Greek Quinoa Bowl: top our Roasted Red Pepper Quinoa Bowl with our Italian Herb Chickpea Medley or canned chickpeas, cherry tomatoes, olives, pine nuts, capers and chopped cucumber.

Buddha Bowl: make a Buddha bowl with our Italian Artichoke Quinoa Bowl, our Kalebeet Blend, our Braised Lemongrass Tofu Nuggets and finish with leftover roasted veggies and a combination of hummus, tahini, avocado, seeds or nuts.


Need a hearty snack to power you through your afternoon meetings or workout? Here are a few options to get you started!

  • Bring our Carrot Chips to work and dunk in our Coconut Curry or Chickpea Alfredo.
  • Spread our Cashew Cheddar over rice cakes and drizzle with Sriracha.
  • Make a batch of our Walnut Date Energy Bites and store in the fridge for a pick-me-up treat.
  • Pack up our Pea Snaps and dip in our Spinach Artichoke Chickpea Dip or Kale Pesto.

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If you’ve got just 30 minutes, you can batch cook a variety of our vegetables and eat them throughout the week.

Cook up a big batch of our Cauliflower Rice and season with your favorite seasonings. Store in the fridge and when you’re ready to eat, pair with your favorite Hungryroot sauces and proteins. Alternatively, try making a cauliflower rice porridge using our Cauliflower Rice and enjoy a warming, low-carb breakfast throughout the week.

Roast our Sweet Potato Mac, Butternut Squash and Carrot Chips together and save time. Preheat your oven to 425°F and drizzle veggies with a generous amount of olive oil, salt and pepper. Spread out onto a baking sheet and roast for 20-25 minutes until browned and tender. Pair them with your favorite greens and proteins for balanced meals throughout the week.

Butternut squash fries cheesy baking tray

Sauté our Superblend Salad, Kalebeet Blend and Shaved Brussels in olive oil and generously season with salt and pepper. In just five or six minutes, you’ll have a big batch of greens to serve with any of your meals.

How do you incorporate Hungryroot into your meal prep? Let us in the comments know below!

4 replies on “How to Meal Prep with Hungryroot

  1. I get the packages but don’t know what to do with them, and it says ‘for step by step’ instructions go o…..but I can’t find instructions easily.

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