The sauce rotation is the key and you can push it even further by changing the protein or veg every couple weeks so it never gets old. I do the same rice and bean base but swap between salsa and hot sauce, teriyaki, pesto, and a curry powder mix with coconut milk, and each one tastes like a totally different meal even though the base is the same. A jar of curry paste or a bottle of gochujang costs like $3 and lasts forever in the fridge, so your cost per lunch barely moves but your taste buds stay happy. You could also freeze half the containers so by Friday you are not eating Monday's food, which is what usually kills the meal prep thing for people. Keep the cheap rice cooker going, that $9 investment is doing WAY more work than most kitchen gadgets people buy.

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