Spicy Meals to Add Some Heat to Your Week

If your weeknight dinners have become a monotonous parade of bland meals, I’ve got the solution for you: spice! Not only does spicy food add an explosion of flavor, but it’s also been linked to boosting metabolism and fighting off boredom with your meals.

The key is to find the right balance of heat, and that’s exactly what we’re going to do. I’m sharing a unique recipe that’s perfect for meal prepping, along with four other fiery ideas to keep your taste buds alive all week long.

1. Korean Gochujang Chicken Bowls with Quick-Pickled Veggies

This is hands-down my new favorite meal prep recipe. It’s a vibrant symphony of flavors and textures, combining the savory-sweet heat of gochujang (Korean chili paste) with the refreshing crunch of quick-pickled vegetables. The best part? It’s surprisingly easy to make and can be customized to your liking.

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons gochujang paste
• 2 tablespoons soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• Vegetables for pickling:
  • 1 cucumber, thinly sliced
  • 2 carrots, julienned or grated
  • 5-6 radishes, thinly sliced
• Cooked rice or your preferred grain
• Optional toppings: sesame seeds, sliced green onions, kimchi

Instructions

1. In a bowl, combine the gochujang paste, soy sauce, honey (or maple syrup), ginger, and garlic. Add the chicken and toss to coat. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator.
2. When cook the chicken, you have two options here:
   • Stovetop: Heat a drizzle of oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
   • Oven: Preheat your oven to 400°F (200°C). Spread the marinated chicken on a baking sheet and bake for 15-20 minutes, or until cooked through.
3. While the chicken is cooking, prepare the quick pickles. In a jar or bowl, combine the rice vinegar and sesame oil. Add the sliced cucumber, carrots, and radishes. Toss to coat and let them sit for at least 15 minutes.
4. Divide the cooked rice into meal prep containers. Top with the cooked chicken and a generous portion of the quick-pickled vegetables. Sprinkle with sesame seeds and sliced green onions, and add a dollop of kimchi if you like.

Meal Prep Tips

• Double the pickle recipe: You’ll want these tangy veggies on everything.
• Store chicken and rice separately: This will help them maintain their texture throughout the week.
• Reheat gently: Warm up the chicken in the microwave or on the stovetop over low heat to avoid drying it out.

2. Spicy Shrimp Tacos with Mango Salsa

The sweet and tangy mango salsa is the perfect counterpoint to the spicy shrimp in these colorful tacos. They’re light, refreshing, and bursting with flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (adjust to your heat preference)
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/2 red onion, diced
• 1 jalapeno, seeded and minced
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 8 small corn tortillas
• Lime wedges, for serving
• Optional toppings: avocado, sour cream, hot sauce

For the Lime Crema

• 1/2 cup sour cream or Greek yogurt
• 1 lime, juiced
• 1/4 cup chopped cilantro
• Pinch of salt

Instructions

1. To prepare the salsa and crema, in a bowl, combine the mango, red onion, jalapeno, cilantro, and lime juice. Season with salt and pepper to taste. In a separate bowl, whisk together the ingredients for the lime crema.
2. In another bowl, toss the shrimp with chili powder, cumin, garlic powder, cayenne pepper, salt, and pepper. Let it marinate for 15-20 minutes.
3. Heat a drizzle of oil in a skillet over medium heat. Add the marinated shrimp and cook until pink and opaque, about 2-3 minutes per side.
4. Heat the tortillas in a dry skillet or microwave until warm and pliable.
5. Fill each tortilla with a few shrimp, a generous spoonful of mango salsa, and a drizzle of lime crema. Serve with lime wedges on the side.

Meal Prep Tips

Prepare the salsa and lime crema ahead of time. Cook the shrimp just before serving for the best texture. You can also portion out the shrimp and salsa into containers, so all you need to do is warm the tortillas and assemble them when you’re ready to eat.

3. Thai Red Curry with Vegetables and Tofu

This fragrant curry is packed with flavor and can be easily customized with your favorite vegetables. The coconut milk adds a touch of richness and helps to balance the spiciness of the curry paste.

Ingredients

• 1 tablespoon red curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon brown sugar
• 1 block extra-firm tofu, pressed and cubed
• Assorted vegetables (broccoli, carrots, bell peppers, zucchini, etc.), cut into bite-sized pieces
• Cooked rice or noodles, for serving
• Optional toppings: chopped peanuts, cilantro, lime wedges

Instructions

1. In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the red curry paste and cook for 1 minute or until fragrant.
2. Stir in the coconut milk, fish sauce (or soy sauce), and brown sugar. Bring to a simmer and add the tofu and vegetables. Cook until the vegetables are tender-crisp, about 5-7 minutes.
3. Serve the curry over rice or noodles with your favorite toppings.

Meal Prep Tips

Make a double batch of the curry paste and freeze half for later. This will save you time when you’re ready to make another batch of curry. You can also pre-portion the curry into containers with rice/noodles and freeze for grab-and-go meals.

4. Chipotle Black Bean Burgers

These smoky veggie burgers are hearty and satisfying, with a kick of chipotle pepper. They’re packed with protein and fiber, making them a healthy and delicious meal prep option.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup cooked quinoa or brown rice
• 1/2 cup chopped onion
• 1/4 cup chopped cilantro
• 1/4 cup breadcrumbs
• 1 egg (or flax egg for a vegan option)
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Oil, for cooking

Instructions

1. In a large bowl, mash the black beans with a fork or potato masher until mostly smooth but still slightly chunky.
2. Add the quinoa (or brown rice), onion, cilantro, breadcrumbs, egg (or flax egg), chipotle pepper, chili powder, cumin, salt, and pepper to the bowl. Mix until well combined.
3. Divide the mixture into 4 equal portions and shape them into patties.
4. Heat a drizzle of oil in a skillet over medium heat. Add the patties and cook for 5-7 minutes per side, or until browned and heated through.
5. Serve the burgers on buns, in lettuce wraps, or over a salad with your favorite toppings.

Meal Prep Tips

You can make the burger mixture ahead and store it in the refrigerator for up to 3 days, or freeze it for longer storage. When ready to eat, simply form and cook the patties. Store toppings and buns separately to prevent them from getting soggy.

5. Spicy Lentil Soup

This one-pot wonder is a perfect cozy meal for chilly days. It’s packed with protein and fiber, and the spiciness can be easily adjusted to your liking. The combination of lentils, vegetables, and spices creates a hearty and satisfying soup that’s sure to warm you up from the inside out.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder (adjust to your heat preference)
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• Pinch of cayenne pepper (optional)
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes, undrained
• 1 carrot, chopped
• 1 celery stalk, chopped
• Salt and pepper to taste
• Optional toppings: chopped cilantro, a dollop of plain yogurt, lime wedges

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.
2. Stir in the chili powder, cumin, turmeric, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly.
3. Pour in the vegetable broth and add the rinsed lentils. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the lentils are tender.
4. Stir in the diced tomatoes (with their juices), chopped carrot, and chopped celery. Simmer for an additional 10-15 minutes, or until the vegetables are tender.
5. Season the soup with salt and pepper to taste. Ladle into bowls and garnish with chopped cilantro, a dollop of plain yogurt, and a squeeze of lime juice.

Meal Prep Tips

This soup is even better the next day, as the flavors have more time to meld. Make a big batch on the weekend and portion it out into containers for a quick and easy lunch or dinner throughout the week. Feel free to freeze any leftovers for later. You can also add a handful of spinach or kale at the end of cooking for an extra boost of greens.

Final Thoughts

Up your meal prep game with these five spicy recipes, designed to add fire and flavor to your week. Featuring a unique Korean Gochujang Chicken Bowl recipe with quick-pickled veggies, alongside spicy shrimp tacos, Thai red curry, chipotle black bean burgers, and a comforting lentil soup, this collection offers diverse options for heat-seeking home cooks. With easy-to-follow instructions and meal prep tips, these recipes will make your taste buds tingle.