5 Veggie Lunchbox Ideas

5 Veggie Lunchbox Ideas

The first time I did this post everyone LOVED it so I thought I would do it again to cheer you up on this chilly day.

Being healthy at lunch time can be tricky when there are so many delicious sandwiches and snacks to choose from. Prepping your lunch in advance is easy, saves you money and will give all your colleagues lunch envy.

Its best to do a shop on Sunday get everything ready and enjoy.

Shopping List

3 sweet potatoes, cut into wedges
200g pot of hummus
100g of quinoa
1 avocado
1 can of chickpeas
1 corn on the cob
1 carrot
1 lime
4 spring onions
100g bag of pumpkin seeds
50g rocket

Cupboard essentials

Olive oil
Mustard
Apple cider vinegar
Coconut oil
Sea salt
Cumin
4 tbsp. rolled oats
2 garlic cloves
Sea salt

Sunday prep:

Roast the sweet potato wedges
Preheat the oven to 200°C.
Place the sweet potato wedges, (all of them) in a roasting tray with 2 tbsp. of melted coconut oil. Mix well and sprinkle over some sea salt Roast in the oven for 40 minutes. Place in the fridge in an air tight container.

Cook the quinoa 
Rinse the quinoa (100g) and place in a pot, pour over 250ml of water and a pinch of salt. Bring to the boil then let it simmer for 12-15 minutes until cooked through and all the water has absorbed. Place in the fridge in an air tight container.

MONDAY – Sweet Potato Wedges with Hummus, Quinoa and sweet corn

1/3 of the roasted sweet potato wedges
75g of hummus
50g of cooked quinoa
1 tbsp. of coconut oil, melted
Sea salt
1 corn on the cob, kernels removed

Heat the coconut oil in a pan, sauté the corn kernels for 5 minutes with a pinch of salt.
Place everything in a lunch box and take to work.

Tuesday – Sweet potato, hummus, avocado, carrots

1/3 of the roasted sweet potato wedges
75g of hummus
1 grated carrot
10g of pumpkin seeds
1/2 avocado, sliced
½ lime

Squeeze the lime over the avocado and place in your lunch box with the rest of the ingredients.

Wednesday – Quinoa, avocado, rocket and pumpkin seeds

25g of rocket
15g of pumpkin seeds
50g of cooked quinoa
1 tbsp. of olive oil
1 tsp of mustard
1 tsp of apple cider vinegar
½ avocado
½ lime

Mix the olive oil, mustard, apple cider vinegar together with a pinch of salt. Put the rocket in the lunch box with the pumpkin seeds on top, place in the quinoa, avocado and squeeze the lime juice over the top of it.
Place the dressing in a small container and place in with the rest of the ingredients. Pour over the dressing just before you serve.

Wednesday night prep:

Make the chickpea burgers (makes 2 burgers) 

1 can of chickpeas
2 crushed garlic cloves
1 pinch of salt
1 tsp of cumin
4 spring onions
4 tbsp. of rolled oats
Big pinch of salt
coconut oil for cooking

Blend everything together in a food processor. Heat the coconut in a pan and fry for 6 minutes each side until cooked through. Place in the fridge in an air tight container.

Thursday – Chickpea burger with sweet potato wedges

1 chickpeas burger
25g of rocket
1/3 of the roasted sweet potato wedges

Place everything in your lunch box and keep sealed until lunchtime

Friday – Chickpea burger with rocket and hummus

1 chickpeas burger
50g of hummus
25g of rocket
30g of pumpkin seeds

Place everything in your lunch box and keep sealed until lunchtime

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