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Healthy Eating On The Go

Updated: Nov 1, 2023

Makes 3 - 4 portions

This recipe is a great one to prepare in advance, it is early doubled to make more portions. I use this recipe myself almost every week with certain variations and it just takes the hassle out of preparing a seperate lunch each day.

Remember to store your food in glass containers and not plastic

GF = This recipe is gluten free

DF = This recipe is dairy free

PB = This recipe can be adapted to become plant based

BC = Make double or triple portions for extra servings to have during the week


  • Pre-cooked cold meats

  • 1 large packet of salad leaves

  • 1 large pot of houmous

  • 2 sweet potatoes/1 butternut squash (peeled and cubed)

  • 1 tsp olive oil and 1/2 tsp salt and pepper combined

  • 1 tsp each of smoked paprika and cinnamon

  • 1 raw cauliflower (grated to make cauliflower rice) or you can used quinoa, or millet

  • Plus, extras such as: small amounts of avocado, a few olives, grated carrot or courgette, peppers and herbs


  1. Heat the oven to 200 degrees.

  2. Coat the sweet potato/butternut squash in olive oil, salt, pepper, smoked paprika and cinnamon and place on an oven tray lined with baking parchment and roast for 30-40 mins, or until soft.

  3. Remove from the oven and leave to cool.

  4. When ready to assemble take a bowl or glass Tupperware containers and portion out all of your listed ingredients.Store unused potions in to fridge tightly sealed for up to 3 days.

  5. Feel free to experiment with different variations


Healthy Eating On The Go
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