As many of us lead increasingly busy lives, it can be hard to find the time to prepare both lunches and dinners everyday and we find ourselves reaching for the convenience foods at supermarkets, which in my experience tend to have a much higher sugar and salt content, than if we made the same meals ourselves. Although I am an advocate of making double portions for lunch the next day, sometimes you just want to whip up a batch of something easy and nutritious that will provide you with a light yet filling lunch. Make ahead and refrigerate for up to 3 days and simply re-heat in the microwave for 2 minutes before eating or eat cold if on the go.
2 medium sweet potatoes, cut into 1inch cubes
1/2 tsp sweet paprika
1 medium red onion, halved and thickly sliced into chunks
90g Quinoa (red/white mix)
1/2 vegetable oxo cube
drizzle of apple cider vinegar
1 roasted red pepper (homemade or from jar)
few drops of lemon juice
big handful of spinach
2 tsp pine nuts or seeds, gently toasted
Heat the oven to 190 degrees Celsius and place the sweet potato in the baking tray along with enough olive oil to gently coat and the sweet paprika; roast for 40 minutes.
After around 20 minutes heat a pan with a little bit more olive oil, add the red onion and cook until softening
Add the washed quinoa to the pan along with the crushed oxo cube, top with double the amount of boiling water to quinoa ratio (1 cup quinoa; 2 cups water), the apple cider vinegar and bring to the boil then reduce to a gently simmer and cover for 15 minutes (check at the end to see that the water hasn’t all disappeared and add more if it has)
Once cooked, stir through the chopped roasted pepper, sweet potatoes, spinach, lemon juice and seeds and cover for 2 minutes to allow the spinach to wilt.
Place in tupperware ready to be enjoyed for lunch the next day!
Top Tips – I served it with saurkraut to keep it vegan but this is so tasty with crumbled feta or a side of halloumi or a topping of alfalfa sprouts ❤ xx