Meal prepping has never felt particularly exciting to me, mostly because cooking brings me a lot of joy and I haven't had the same lunch every day since second grade's peanut butter sandwiches on white bread. The convenience of having a tasty, hot lunch every day, without having to stop and cook from scratch, however, is appealing.
My solution is a core of ingredients that are prepared as a base and then divided into quarters, each portion getting separate seasonings or additional ingredients inspired by different cuisines, which can be prepped ahead or the same day you plan to eat it. This idea is infinitely adaptable, and is more riffing on the legumes-and-greens staples across many cultures and less recipe. Consider the below a framework and suggestions, but adjust each according to your own preferences.
Inspiration for many of these recipes from Smitten Kitchen (quick pasta and chickpeas, chickpea and kale shakshuka), Cookie and Kate's West African Peanut Stew, and Minimalist Baker's many chickpea and/or coconut curries —Marcella Maki