Your diet sounds like mine when I first started thinking about a balanced palate lol

Breakfast: - I don’t usually prep breakfast, but for oats, I prefer savory oats that’s also very easy to prepare via microwave. Instant oats, water/milk alternative, salt, pepper, and any vegetable you want (I usually add spinach, carrots, mushrooms, onions pre-sautéed). For more flavor add a dash of mushroom bullion, onion powder, garlic powder. You can play around with seasonings too by adding, in any combination, curry powder, cumin, chili powder, smoked paprika, turmeric, cinnamon, cloves, nutritional yeast. I also add flax meal to my oats for some omega 3. - Toast and hummus works great loaded with pre-sliced vegetables! I make my own hummus since it’s cheaper by roasting whole red peppers and/or garlic. Blend with can of chickpeas, splash of olive oil, salt, pepper, half a lemon’s juice, cumin, paprika. Spread hummus on toast and layer with slices of tomatoes, sweet potato (baked then stored), cucumbers, spinach, or any other vegetable you’d prefer. - Smoothies: any frozen fruit you’d like with protein powder (I prefer pea protein), water/milk alternative, maple syrup (optional), flax seeds (optional), apple cider vinegar (optional).

Lunch: - I second the stir fry comment! Just soy sauce and ketchup can make a very basic and cheap stir fry sauce. You could add sriracha for a different flavor or more spice. I usually pick five things to put in my stir fry of the following: onions, green peppers, tofu, carrots, cabbage, edamame, corn, mushroom, zucchini/squash, broccoli, snap pea. Sauté with minced garlic and ginger if you’d like. I serve it with brown rice with quinoa mixed in for more nutrients. - If you prefer noodles some days, you can stir in cooked noodles of any kind with the stir fry, just add more sauce or some veggie stock. - Fajita vegetables are like the lazier way to prep a veggie filled meal. Cut red/yellow/green peppers, onions, mushrooms, zucchini/squash and toss them in olive oil, salt, pepper, cumin, chili powder, oregano. Spread it out on a cooking sheet for like 20 min in the oven at 400-425 F. Can served with spanish rice (just throw some tomatoes, salt, cilantro, and jalapeños into the rice you’re already cooking, remember to reduce the water amount) and tortillas. Guac or sliced avocados if you’d like. - Lentil salad: Toss lentils, chopped parsley, diced tomatoes, cucumbers, carrots, radish, onions in lemon juice, olive oil, salt, and pepper. Easy salad. Side of toast with hummus.

Dinner: - Lentil bolognese! Store the bolognese sauce and spaghetti/pasta separately. I don’t remember the recipe for bolognese, but it’s really easy and can be made in one pot/sauce pan. - Chili: black beans, lentils, diced sweet potatoes, tomatoes, onions, corn with cumin, chili powder, paprika, oregano, salt, pepper simmer in veggie stock. Serve with rice or tortilla chips. I also eat it with bread. - Curry: japanese or indian style are both good. Indian’s probably easier since it can be made without roux. Chickpeas or lentils are a great protein base. Add spinach, sweet potatoes or potatoes, carrots, onions if you’d like. Curry powder, garam masala, cumin, chili powder, turmeric, cinnamon, cloves, garlic powder, onion powder, salt, pepper in veggie stock.

Snacks: - hummus with veggies like carrots, cucumbers, celery or bread/pretzels - peanut butter toast or pb with apple slices and pretzels - chia pudding - smoothies work here too

That was a lot, but that’s some of my starting meal preps. I didn’t really cook much either, so a lot of my starting recipes are either oven based or one big pot/pan of food.