Updated: Nov 1
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
Heat the oven to 200 degrees.
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.
Remove from the oven and leave to cool.
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.
Feel free to experiment with different variations
DOWNLOAD A PDF FORMAT OF THE RECIPE BELOW