1. Prepare Your Grains: Cook the quinoa and brown rice according to package directions. For quinoa, combine 1 cup quinoa with 2 cups water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. For brown rice, combine 1 cup rice with 2 cups water, bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes until tender. Fluff with a fork and set aside.

2. Roast the Vegetables: Preheat your oven to 400 F (200 C). Chop the broccoli and sweet potato into bite-sized pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.

3. Cook the Chicken: Season the chicken breasts with salt, pepper, and a pinch of paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center. Let rest, then slice or shred.

4. Prepare the Ground Turkey Skillet: In the same skillet, add another tablespoon of olive oil. Saute diced onion and minced garlic until fragrant (about 3-4 minutes). Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat. Stir in chili powder, cumin, salt, and pepper.

5. Assemble the Bean and Tomato Base: To the ground turkey, add the rinsed black beans, chickpeas, crushed tomatoes, and tomato sauce. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld. This mixture can be used for bowls, wraps, or as a base for chili.

6. Make the Egg Scramble/Frittata Base: Whisk the eggs with a splash of water or milk, salt, and pepper. Heat 1 tablespoon of olive oil in a non-stick skillet. Saute chopped bell peppers and spinach until softened. Pour in the egg mixture and cook, stirring gently for a scramble, or let it set for a frittata base, finishing in the oven if desired.

7. Portion and Store: Once all components are cooked and cooled, portion them into individual meal prep containers. Combine a protein (chicken, turkey mix, or eggs) with a grain (quinoa or brown rice) and roasted vegetables. Store in the refrigerator for up to 4 days.