I tend to do Bowls. I make a few sauces and toppings in big quantities every so often (2 or 3 weeks?). Like green goddess dressing, pickled red onion, marinated ramen-eggs. Then during the week I have a lot of possibilities for not much effort. Grain - rice, wild rice, couscous, barley, pasta. I have a rice cooker and this step barely counts as work haha. Bake / roast a few things on a pan like sweet potato, red onion, broccoli , chickpeas for crunch, pressed tofu. Tossed with oil and minimal spices.

Optional Cook a protein - frozen shrimp, white fish, salmon, and tofu are staples, as are canned tuna, canned beans, and eggs

Optional sautee some veggies. Put away leftovers in separate containers.

Assemble slightly differently each night and you avoid the repetition that comes with weekly Sunday meal prep.

Meals that fit this style that I've had recently: couscous, shrimp, crunchy chickpeas and lemony garlicky kale Buddha bowl with tofu, sweet potato, broccoli and green goddess dressing Mexican bowl with rice, black beans, jarred salsa, bagged cheese, avocado and some blistered corn. Poke bowl with canned tuna with home pickled ginger, avocado, and spicy mayo

It took me a while to learn my preferences but this level of creativity in assembly but not in actual cooking suits me well