Cook the rice with seaweed

• Rinse the rice until the water runs clear.
• Simmer the rice with the seaweed and a pinch of salt until tender and fluffy.

Cook the lentils

• Rinse the lentils and simmer in salted water until tender but not mushy.
• Drain well.

Sauté the vegetables

• Heat the olive oil in a sauté pan.
• Cook the vegetables over medium-high heat until tender-crisp and lightly golden.
• Season with salt.

Make the hummus

• Blend the chickpeas, tahini, juice of one lemon, garlic and salt with a splash of water until smooth and creamy.
• Adjust the seasoning and loosen with more water if needed.

Make the lemon vinaigrette

• Whisk the juice of the remaining lemon with the mustard, a pinch of salt and the olive oil until emulsified.

Prep the bananas and lettuce

• Peel and slice the bananas, then freeze them for smoothies.
• Wrap the lettuce in a damp paper towel to keep it fresh all week.

Store everything

• Divide the rice, lentils, vegetables, hummus and vinaigrette into containers and refrigerate.