October 9, 2026 · Houston, TX9 dishes · 4 hours

Vegetable-forward meal prep with herbed peppers, spiced garbanzo beans and walnut-milk quinoa porridge

Weekly personal chef meal prep in Houston, featuring Roasted Bell Peppers and Garbanzo Beans. View the full menu and gallery by Chef Ana.

What We Prepared

Complete Menu

Weekly Meal Prep · October 9, 2026

Proteins

Garbanzo Beans in Spiced Tomato Shakshuka Sauce

Salads

Fig Salad with Wild Arugula, Raisins, Walnuts and Olive Oil Lime Dressing

Starchy Sides

Wild Rice with Raisins & Chickpeas

Quinoa with Zucchini, Cherry Tomatoes & Basil

Sweets

Quinoa Porridge with Walnut Milk, Dates & Fresh Berries

Vegetables

Roasted Bell Peppers with Fresh Herbed Dressing

Crispy Oven Roasted Okra

Sautéed Kale and Mushrooms

Fresh Avocado Spread with Tomatoes & Onions

Created by Chef Ana

Photo Gallery

Berry-topped quinoa porridge and herbed bell peppers join rows of garbanzo beans, okra and leafy greens in black trays.

Roasted okra with chopped herbs sits beside sautéed kale and browned mushroom slices, surrounded by other prepared dishes.

Garbanzo beans in red tomato sauce sit above glossy herbed bell peppers, with berry-topped quinoa porridge alongside.

Sautéed kale and mushrooms fill the central black tray with curled green leaves and browned slices beside roasted okra.

Glossy roasted bell peppers with fresh herbs fill the foreground, while green okra pieces occupy a tray farther back.

Strawberries and blueberries cover quinoa porridge, with herb-scattered garbanzo beans in red tomato sauce behind.

Browned mushroom slices top dark sautéed kale beside oven-roasted okra pieces scattered with chopped green herbs.

Tomato-coated garbanzo beans fill black trays above roasted okra, with chopped herbs scattered across both dishes.

Quinoa porridge carries sliced strawberries and whole blueberries in black trays beside garbanzo beans and herbed peppers.

Chef Ana's Perspective

Chef's Notes

I would plan the first meals around Crispy Oven Roasted Okra, because its crisp edges are the first texture to soften during storage. Garbanzo Beans in Spiced Tomato Shakshuka Sauce give another meal a saucy center, with Sautéed Kale and Mushrooms alongside. Roasted Bell Peppers with Fresh Herbed Dressing can be served cool, so that dish does not need to share the reheating schedule.

Read the full notes

For reheating, I recommend spreading Crispy Oven Roasted Okra on a tray and starting with 8–10 minutes at 400°F, uncovered, checking the edges before serving. I would warm a single portion of Garbanzo Beans in Spiced Tomato Shakshuka Sauce in a covered microwave-safe bowl for 90 seconds, stir, then continue in 30-second intervals until it is heated through. Keeping the okra out of the tomato sauce until serving helps its surface stay drier.

Walnut milk is an explicit ingredient in my Quinoa Porridge with Walnut Milk, Dates & Fresh Berries, so I would flag that dish when discussing a tree-nut restriction. Roasted Bell Peppers with Fresh Herbed Dressing has a different ingredient list, but its name alone cannot establish allergy suitability. I would confirm the dressing ingredients and preparation requirements before offering either dish for someone avoiding walnuts.

Chef Ana

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