Ingredients:

• ½ cup old-fashioned oats
• ½ cup milk
• ¼ cup plain Greek yogurt
• ½ banana, mashed
• 1 tbsp lúcuma powder
• ¼ tsp cinnamon
• ½ tsp vanilla extract
• 1 tsp honey
• Pinch of salt
• Remaining ½ banana, sliced, for topping

Instructions:

1. Add the oats, milk, Greek yogurt, mashed banana, lúcuma powder, cinnamon, vanilla, honey and salt to a jar or container.
2. Stir everything together thoroughly until the oats are evenly coated and the lúcuma powder is fully incorporated with no dry pockets remaining.
3. Cover the jar and refrigerate overnight, or for at least 4 hours, so the oats fully soften and the flavors meld together.
4. In the morning, give the oats a good stir and add a splash of milk if you prefer a looser consistency.
5. Top with the remaining sliced banana and an extra dusting of cinnamon before eating.

Why we selected it: Make it Sunday night and breakfast requires zero cooking Monday morning. The lúcuma powder adds a unique Peruvian flavor that makes this feel special, while the Greek yogurt and banana provide protein and natural sweetness.

Storage: Keeps 4 days refrigerated.

Ingredients:

• 1 large flour tortilla
• 4 oz cooked Peruvian-spiced chicken
• ½ avocado, sliced
• ½ cup shredded romaine
• ¼ tomato, diced
• 2 tbsp ají verde
• Lime wedge

Instructions:

1. Warm the tortilla briefly in a dry skillet or microwave so it becomes soft and pliable.
2. Layer the shredded lettuce, sliced chicken, diced tomato and avocado slices down the center of the tortilla.
3. Spoon the ají verde over the filling and finish with a squeeze of fresh lime juice.
4. Fold in the sides of the tortilla, then roll it tightly from the bottom up to enclose all the filling.
5. Slice the wrap in half on a diagonal and serve immediately.

Why we selected it: This is intentional leftover strategy. Monday’s dinner chicken becomes Tuesday’s lunch, and the fresh avocado, lettuce and ají verde make it feel completely different from last night’s meal.

Storage: Best assembled fresh. Keep ají verde separate if packing ahead.

Ingredients:

• 5 oz boneless, skinless chicken thigh
• 6 oz Yukon Gold potatoes, quartered
• ½ cup corn
• ½ avocado
• 1 tsp olive oil
• Lime wedge
• Chicken seasoning:
• ½ tsp smoked paprika
• ¼ tsp ground cumin
• ¼ tsp garlic powder
• ¼ tsp dried oregano
• 1 tsp soy sauce
• 1 tsp lime juice
• Salt and black pepper
• For serving:
• 2 tbsp ají verde
• Fresh cilantro

Instructions:

1. Heat oven to 425°F. Toss the potatoes with half the oil, salt and pepper, then spread them on a sheet pan and roast for about 25 minutes, flipping once halfway through.
2. Combine the smoked paprika, cumin, garlic powder, oregano, soy sauce and lime juice in a small bowl, then coat the chicken thoroughly in the mixture.
3. Heat the remaining oil in an oven-safe skillet over medium-high heat and sear the chicken for 3–4 minutes on the first side and 2 minutes on the second side, until well browned.
4. Transfer the skillet to the oven and cook until the chicken reaches 165°F, about 6–8 minutes depending on thickness.
5. Add the chicken and crispy potatoes to a bowl along with the corn and avocado.
6. Spoon ají verde generously over everything and finish with fresh cilantro and a squeeze of lime.

Why we selected it: This is the first big 3-Star payoff. It looks and tastes like a restaurant bowl, but a beginner only needs to roast potatoes, sear chicken and assemble. The ají verde ties everything together.

Storage: Keeps 3 days refrigerated. Meal-prep note: Roast extra chicken while the oven is on for Tuesday’s lunch.

Ingredients:

• 2 eggs
• 1 medium flour tortilla
• ¼ cup shredded Monterey Jack
• ¼ avocado
• 1 tbsp ají amarillo sauce
• 1 tbsp chopped cilantro
• Salt and pepper

Instructions:

1. Scramble the eggs gently in a nonstick skillet over medium-low heat, seasoning with salt and pepper, until they are just set and still soft.
2. Place the tortilla in a separate dry skillet over medium-low heat and sprinkle the cheese over one half of the tortilla.
3. Add the scrambled eggs, avocado slices, ají amarillo sauce and chopped cilantro on top of the cheese.
4. Fold the empty half of the tortilla over the filling and press gently to seal.
5. Cook until the bottom is crisp and golden, about 2–3 minutes, then flip carefully and cook the second side until the cheese is fully melted.
6. Cut into wedges and serve warm.

Why we selected it: Eggs and avocado provide protein and healthy fat, while the ají amarillo adds a warm, golden heat that makes this feel like a restaurant breakfast rather than a rushed weekday meal.

Storage: Best assembled fresh.

Ingredients:

• 4 oz sirloin steak, thinly sliced
• 5 oz Yukon Gold potatoes
• ½ cup cooked rice
• ½ small tomato, cut into wedges
• ¼ red onion, sliced
• 1 tsp soy sauce
• 1 tsp red wine vinegar
• ½ tsp olive oil
• Cilantro
• Lime

Instructions:

1. Roast the potatoes at 425°F until they’re browned and crisp, about 20 minutes, flipping once halfway through.
2. Get a skillet very hot over high heat, then add the oil and sear the steak quickly in a single layer so it develops good color without overcooking.
3. Add the sliced onion and tomato wedges to the skillet and toss for about 1 minute, keeping the vegetables slightly crisp.
4. Pour in the soy sauce and red wine vinegar, tossing everything together until the steak and vegetables are glossy and well coated.
5. Spoon the rice into a bowl, followed by the crispy potatoes and the steak mixture.
6. Finish with fresh cilantro and a generous squeeze of lime.

Why we selected it: This is the classic lomo saltado flavor profile in a portable bowl. The steak is seared hot and fast so it stays tender, and the crispy potatoes soak up all the savory sauce.

Storage: Keeps 3 days refrigerated. Best assembled fresh.

Ingredients:

• 5 oz sirloin steak
• 6 oz russet potato, cut into fries
• ¾ cup cooked white rice
• ½ tomato, cut into wedges
• ¼ red onion, thickly sliced
• 1 garlic clove, minced
• 1 tbsp soy sauce
• 2 tsp red wine vinegar
• ½ tsp ground cumin
• 1 tsp olive oil
• Cilantro
• Salt and black pepper

Instructions:

1. Roast or air-fry the potatoes at 425°F until deeply golden and crisp, about 25 minutes, flipping once halfway through.
2. Pat the steak dry and season with salt, pepper and cumin, then heat a skillet until very hot and add the oil.
3. Sear the steak in batches so it browns rather than steams, cooking for about 1–2 minutes per side, then remove and set aside.
4. Add the onion to the same skillet and cook briefly, keeping some crunch, then add the garlic and tomato wedges.
5. Return the steak to the pan, pour in the soy sauce and vinegar, and toss over high heat until everything is glossy and well coated.
6. Serve immediately with rice and crispy fries, finishing with fresh cilantro.

Why we selected it: This is the dish that defines the week. It looks and tastes like a restaurant plate, but the technique is simple: sear steak hot, char vegetables, add soy and vinegar, and serve with crispy fries and rice.

Storage: Best fresh, but leftovers keep 2 days refrigerated.

Ingredients:

• ½ cup mashed cooked sweet potato
• 1 egg
• ⅓ cup old-fashioned oats, blended into flour
• ¼ tsp cinnamon
• ¼ tsp baking powder
• 2 tbsp milk
• ⅓ cup Greek yogurt
• 1 tsp maple syrup
• ½ cup berries

Instructions:

1. Mix the mashed sweet potato, egg, oat flour, cinnamon, baking powder and milk together in a bowl until a thick batter forms.
2. Heat a nonstick skillet over medium-low heat and spoon the batter into small pancakes, spreading them slightly with the back of the spoon.
3. Cook until bubbles appear on the surface and the edges look set, then flip and cook until golden on the second side.
4. Stir the Greek yogurt and maple syrup together until smooth and creamy.
5. Serve the pancakes with the maple yogurt and fresh berries on top.

Why we selected it: The sweet potato provides natural sweetness and moisture, so you don’t need much added sugar. Oat flour keeps the cost down, and the maple yogurt adds protein and a tangy contrast.

Storage: Best fresh, but leftovers keep 2 days refrigerated.

Ingredients:

• 4 oz cooked chicken, shredded
• 2 slices hearty bread
• ¼ avocado
• 2 tbsp Greek yogurt
• 1 tbsp ají amarillo sauce
• 1 tsp lime juice
• 1 tbsp chopped cilantro
• Lettuce
• Salt and pepper

Instructions:

1. Combine the shredded chicken, Greek yogurt, ají amarillo sauce, lime juice and cilantro in a bowl, stirring until well mixed.
2. Season the chicken salad with salt and pepper to taste, adjusting the lime or ají amarillo if you want more brightness or heat.
3. Toast the bread if desired, then layer lettuce on one slice and pile the chicken salad on top.
4. Add the avocado slices over the chicken salad and close the sandwich with the second slice of bread.
5. Slice in half and serve immediately.

Why we selected it: The ají amarillo and lime turn basic shredded chicken into something vibrant and flavorful. Avocado adds creaminess, and the hearty bread makes it a substantial lunch that actually holds you over.

Storage: Chicken salad keeps 3 days refrigerated. Best assembled fresh.

Ingredients:

• 5 oz peeled shrimp
• 3 oz dry pasta
• 1½ tbsp ají amarillo paste
• 1 garlic clove
• ¼ cup Greek yogurt
• 2 tbsp grated Parmesan
• 1 tsp olive oil
• 1 cup baby spinach
• ½ lime
• Salt and pepper

Instructions:

1. Cook the pasta in salted water until al dente, then reserve ½ cup of the pasta water before draining.
2. Season the shrimp with salt and pepper, then quickly sear them in the olive oil over medium-high heat until just pink and opaque, about 1–2 minutes per side. Remove and set aside.
3. Lower the heat and sauté the garlic briefly until fragrant, about 30 seconds, being careful not to burn it.
4. Stir in the ají amarillo paste and a splash of the reserved pasta water, scraping up any browned bits from the bottom of the pan.
5. Add the cooked pasta and spinach, tossing until the spinach wilts and the pasta is coated in the sauce.
6. Remove the skillet from direct heat and stir in the Greek yogurt and Parmesan until the sauce is silky and creamy. Add more pasta water as needed to loosen it.
7. Return the shrimp to the pan and toss gently to coat. Finish with a generous squeeze of lime and a crack of black pepper.

Why we selected it: The ají amarillo paste gives this pasta a warm, golden color and a gentle heat that’s balanced by the creamy yogurt and Parmesan. It’s a hero recipe that makes the whole plan feel generous.

Storage: Best fresh, but leftovers keep 2 days refrigerated.

Ingredients:

• 2 slices brioche
• 1 egg
• ¼ cup milk
• ½ banana
• ¼ tsp cinnamon
• ½ tsp vanilla
• 1 tbsp dulce de leche
• 2 tbsp Greek yogurt

Instructions:

1. Whisk the egg, milk, cinnamon and vanilla together in a shallow bowl until completely combined.
2. Dip each slice of brioche into the custard, coating both sides evenly and letting any excess drip off.
3. Cook the brioche in a nonstick skillet over medium heat until deeply golden on the first side, about 2–3 minutes.
4. Flip carefully and cook the second side until it’s equally golden and the custard is fully set.
5. Top with sliced banana and a dollop of Greek yogurt.
6. Warm the dulce de leche slightly so it drizzles easily, then drizzle it over the top.

Why we selected it: Brioche makes this feel extra special, but the technique is as simple as classic French toast. The dulce de leche adds a rich, caramel-like finish that makes it feel like a weekend treat.

Storage: Best fresh.

Ingredients:

• 1 large tortilla
• 4 oz cooked Peruvian chicken
• 3 oz crispy roasted potatoes
• ¼ avocado
• ¼ cup shredded cheese
• ½ cup shredded romaine
• 2 tbsp ají verde

Instructions:

1. Layer the chicken, crispy potatoes, avocado, cheese, lettuce and ají verde in the center of the tortilla.
2. Fold the edges of the tortilla toward the middle, working your way around until the filling is completely enclosed in a closed packet.
3. Heat a dry skillet over medium heat and place the wrap seam-side down in the pan.
4. Cook until the bottom is deeply golden and sealed, then flip carefully and cook the second side until crisp and the cheese has melted.
5. Slice in half and serve immediately.

Why we selected it: This is intentional leftover strategy. Monday’s dinner chicken becomes Thursday’s lunch, and the crispy toasted tortilla makes it feel like a completely new meal.

Storage: Best assembled fresh.

Ingredients:

• 5 oz salmon fillet
• 6 oz Yukon Gold potatoes
• ½ cup corn
• ¼ avocado
• 1 garlic clove
• 1 tsp olive oil
• ½ lime
• 1 tbsp cilantro
• 1 tbsp ají verde
• Salt and pepper

Instructions:

1. Boil the potatoes in salted water until fork-tender, about 15 minutes, then drain and let them cool slightly.
2. Transfer the potatoes to a sheet pan, gently smash each one with the bottom of a glass, drizzle with half the oil and roast at 450°F until crispy and golden, about 15 minutes.
3. Season the salmon with minced garlic, salt, pepper and lime zest, then place it on the sheet pan with the potatoes.
4. Roast the salmon until it’s just cooked through and flakes easily with a fork, about 10–12 minutes depending on thickness.
5. While the salmon roasts, char the corn in a skillet with the remaining oil over high heat until it has dark spots.
6. Toss the charred corn with chopped cilantro and a squeeze of lime juice.
7. Plate the salmon with the smashed potatoes, charred corn and avocado, and serve with ají verde.

Why we selected it: Salmon feels like a special occasion dinner, but it’s simple to prepare and pairs beautifully with the crispy potatoes and bright corn. The ají verde ties it into the week’s Peruvian theme.

Storage: Best fresh, but leftovers keep 2 days refrigerated.

Ingredients:

• ¾ cup Greek yogurt
• ½ cup berries
• 2 shortbread cookies, crushed
• 1 tbsp dulce de leche
• 1 tbsp toasted coconut
• Pinch cinnamon

Instructions:

1. Spoon half the Greek yogurt into a bowl or glass as the first layer.
2. Add half the berries over the yogurt, then sprinkle half the crushed shortbread cookies on top.
3. Repeat with the remaining yogurt, berries and cookie crumbs to create distinct layers.
4. Drizzle the dulce de leche over the top, using a spoon to create thin ribbons.
5. Finish with toasted coconut and a light pinch of cinnamon.

Why we selected it: Zero cooking. Zero morning cleanup. The shortbread and dulce de leche make this feel like an alfajor-inspired dessert, but the Greek yogurt keeps it filling and protein-forward.

Storage: Best assembled fresh.

Ingredients:

• 1 naan or flatbread
• 3½ oz sirloin steak
• ¼ tomato
• ¼ red onion
• ⅓ cup shredded mozzarella
• 1 tbsp ají verde
• Cilantro
• Lime

Instructions:

1. Heat a skillet over high heat and quickly sear the steak, onion and tomato together until the steak is browned and the vegetables are slightly charred.
2. Place the flatbread on a sheet pan and scatter the mozzarella over the top.
3. Spoon the steak and vegetable mixture evenly over the cheese.
4. Bake at 425°F until the flatbread is crisp and the cheese is bubbling, about 8–10 minutes.
5. Drizzle with ají verde and finish with fresh cilantro and a squeeze of lime.

Why we selected it: This is a fun, shareable way to enjoy lomo saltado flavors. The crispy flatbread and melted cheese make it feel like a treat, while the ají verde keeps it bright and Peruvian.

Storage: Best fresh.

Ingredients:

• 5 oz sirloin
• 7 oz russet potato, cut into fries
• ½ cup corn
• ¼ avocado
• ¼ red onion, thinly sliced
• 2 tbsp ají verde
• 1 tbsp lime juice
• ¼ tsp cumin
• Cilantro
• Salt and pepper

Instructions:

1. Toss the sliced onion with half the lime juice and a pinch of salt, then let it sit so it quick-pickles while everything else cooks.
2. Roast or air-fry the potatoes at 450°F until extremely crisp and deeply golden, flipping halfway through, about 25–30 minutes.
3. Season the steak with cumin, salt and pepper, then sear it in a hot skillet to your desired doneness, about 2–3 minutes per side for medium-rare.
4. Rest the steak for 5 minutes, then slice it thinly against the grain.
5. Pile the fries onto a plate and top with the sliced steak, charred corn, avocado and quick-pickled onions.
6. Drizzle generously with ají verde and finish with fresh cilantro and the remaining lime juice.

Why we selected it: This is the ultimate Friday payoff. It uses up the last of the week’s ingredients while still feeling like a fun, shareable meal that everyone looks forward to. The ají verde ties it all together.

Storage: Best fresh.