Shrimp Niçoise Meal-Prep Bowls

Microwave haricots verts (or other green beans) according to package instructions (this will take 2 to 4 minutes); set aside to cool.

Cut eggs in half; set aside.

Measure 2 tablespoons tapenade into each of 4 small lidded containers and refrigerate.

Divide the beans among 4 single-serving lidded containers with lids. Top each with 3 egg halves and one-fourth of the cherry tomatoes. Seal the containers and refrigerate for up to 4 days.

In the morning before taking your lunch to go, transfer one-fourth of the shrimp (about 1 cup) to a colander and run under cool water until thawed, 2 to 3 minutes. Add the thawed shrimp to one meal-prep container. Add a lemon wedge to the container, if desired. Squeeze the lemon over the bowl, if using, and top with tapenade just before serving.