3 LUNCHBOX IDEAS FOR A BUSY WORKING WEEK

3 LUNCHBOX IDEAS FOR A BUSY WORKING WEEK

August 25, 2021

September is around the corner, and if you’re looking to get back into a routine with healthy eating or you’re heading back to the office and need some packed lunch inspo– these recipes could be one for you.

These salads are healthy, tasty and affordable. They are well balanced with complex carbs, fibre, healthy fats and protein working to fuel your body and brain on a busy day and keep you feeling satisfied until your next meal.

I often make a big batch of the grains / protein at the start of the week and leave them in an airtight container in the fridge. That way I can quickly add these ingredients to a box each evening as the base of my lunch and then all I need to do is add my fresh ingredients! Winning!

Cauliflower and Chickpea Lunchbox (image above)

Ingredients

(Makes 4 portions)
1 tin of 400g Chickpeas
The head of 1 small Cauliflower
1 Avocado
1tsp Turmeric
1tsp Cumin
1tsp Paprika
Olive Oil
Salt and Pepper
1 large handful of Kale (per meal)
Juice of 1 Lime
1 Courgette
Sunflower Seeds
Pomegranate Seeds
Dressing
1tbsp Tahini
Juice of 1 Lime
2tsp Soy Sauce or Tamari
Chilli Flakes

Method
Drain and rinse the chickpeas. Chop the cauliflower to your desired shape and size and blanch in boiling water for 5 -10 minutes.
Once the cauliflower has softened slightly, combine it with the chickpeas, cover with the ground spices and season with salt and pepper.
Add to a baking tray, drizzle with olive oil and roast in the oven for 20/25 minutes on 180c.
Slice the courgette and rinse the kale. Once the cauli/chickpea mix is almost cooked, add the kale and courgette to a separate baking tray, squeeze over the lime and drizzle in olive oil. Place in the oven for 5-10 minutes.
Chop your avocado, de-seed the pomegranate and prepare your dressing by combining all ingredients and mixing well.

Remove both trays from the oven then build your lunchbox!
Add one portion of the kale and courgette to the base of your box/bowl before topping with 1/4 of the spiced cauliflower and chickpea mix. Spoon on the avocado, then add the seeds and pomegranate. Drizzle over your dressing.
Leave the rest of the ingredients in the fridge in separate boxes to rebuild another salad in the week ahead!

Store your lunchbox in the fridge overnight and remember to grab it to take to work with you the next morning! Enjoy!

 

Squash and Black Bean Lunchbox

Ingredients
(Makes 4 portions)
1 Small Squash
1 Tin Black Beans
1 Avocado
1 Red Pepper
Greens of choice
Halloumi (optional)
1 Lime
Olive Oil
Salt and Pepper
Dressing
1tbsp Harissa Paste
2tbsp Greek Yogurt (or plant based alternative)
Juice of 1 Lemon

Method
Slice the squash into semi circles. If you like to leave the skin on (I do – extra fibre and nutrients :) ) be sure to give it a good wash first. Spread it over a baking tray, drizzle in olive oil, salt and pepper and roast for 25 - 30 minutes on 180c.
Finely slice the red pepper and add it to the tray of squash once 15 minutes of the cooking time remains.
Drain and rinse the black beans, spread over a baking tray and squeeze over a full lime. Drizzle in olive oil and season with salt, pepper and chilli flakes. Bake for 10 – 15 minutes until cooked through.
Mix the harissa, yogurt and lime to make your dressing.
Build your lunchbox!
Add your greens to a transportable tub. Slice then add the avocado. Once cooked, add the squash and red pepper then gently spoon over the black beans. If you would like to add halloumi; slice, pan fry and then place on top of the salad.
Drizzle on the harissa yogurt and there we have it! Lunch on the go, sorted!
Leave the rest of the ingredients in the fridge in separate boxes to rebuild another salad in the week ahead!
Store your lunchbox in the fridge overnight and remember to grab it to take to work with you the next morning! Enjoy!

 

Lentil, Sweet Potato and Avocado Lunchbox
Ingredients
(Makes 4 portions)
250g Puy Lentils
2 Sweet Potatoes
1 Avocado
2tbsp Frozen Peas
1 Pepper
Cherry Tomatoes
Mixed Leaf
Sunflower Seeds
Dressing
1tbsp Dijon Mustard
2tsp Honey
1tbsp Balsamic Vinegar 
1tbsp Olive Oil
1tbsp White Wine Vinegar 

Method
Cook Lentils according to instructions on packet.
Wash and dice the sweet potatoes, drizzle in olive oil, salt and pepper and bake in the oven for 25 minutes.
Once lentils and sweet potatoes are cooked, leave to cool and store in separate boxes in the fridge.
Chop peppers, tomatoes and avocado.
Build your lunchbox!
Add the mixed leaf to the bottom of your lunchbox.
Spoon over 1/4 of the lentils and sweet potato.
Defrost then add the frozen peas.
Add the chopped peppers, tomatoes and avocado.
Mix the dressing ingredients in a separate bowl and stir thoroughly.
Drizzle dressing over the salad then add the sunflower seeds.
Leave the rest of the ingredients in the fridge in separate boxes to rebuild another salad in the week ahead!

Store your lunchbox in the fridge overnight and remember to grab it to take to work with you the next morning! Enjoy!

 




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