lunchbox ideas

These vegan wraps are made with mint grilled sweet potatoes, tahini cauliflower rice and spiralized cucumber noodles. They're an easy, healthy and portable meatless meal!

Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap

Cups Cauliflower (cut into bite-sized florets)

tsp Extra-virgin olive oil (divided)

Salt and pepper

Half a medium sweet potato (peeled (about 120 grams))

Tbsp Cilantro (roughly chopped and lightly packed)

parsley

Tbsp Fresh mint (thinly sliced and firmly packed)

Lemon zest (tightly packed (about 1 small lemon))

Large cucumber (spiralized with the 3mm blade)

Flatout ProteinUP

tsp Hemp hearts

Tbsp Tahini

Tbsp Water

tsp Maple syrup

tsp Fresh lemon juice

Preheat your grill to medium/high and place a grill basket on while the grill is heating.

In a medium bowl, toss together the cauliflower with 1 tsp of the oil, reserving the rest for later.  Sprinkle with a pinch of salt and pepper.

Once the grill has reached about 350 degrees (which takes 10-15 mins) place the cauliflower florets into the grill basket and cook until fork-tender and charred, about 13-15 minutes, stirring once or twice.

While the cauliflower cooks, slice the potato into 1/4 inch thick wedges. Place into a medium bowl and toss with the remaining 1/2 tsp of oil, making sure each wedge is nice and coated. Sprinkle with salt and pepper.

Once the cauliflower is cooked, transfer to a bowl and remove the grill basket.  Place the sweet potato wedges onto the grill over direct heat and cook until charred and and tender, flipping once.  This takes about 2-3 minutes per side. Remove from heat and set aside.

Place the cauliflower into a SMALL food processor (mine is 3 cups) along with the cilantro, parsley, mint and lemon zest.  Pulse until rice-like and the herbs are well mixed in. Transfer to a medium bowl.

In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Pour over the cauliflower and mix until well combined. Season to taste with salt and pepper.

Finally, press the cucumber noodles out between paper towels to remove any excess moisture.

Divide the sweet potatoes between both wraps, laying out flat. Then, divide the cauliflower rice mixture evenly over top, followed by the cucumber noodles.

Sprinkle the top with the hemp hearts, roll up tightly (they're full!) and DEVOUR.

Cold Sesame Noodle Salad makes the perfect cold lunch to pop in the lunchbox for back-to-school or if you are heading to work!

Cold Sesame Noodle Salad  

(240 ml) cooked spaghetti

(15 ml) soy sauce

(5 ml) rice wine vinegar

garlic clove, minced

(.60 ml) fresh ginger, grated

tsp(.60 ml) chili paste

(15 ml) Toasted sesame oil

scallion,

(30 ml) grated carrots

(1.25 milliliters) black sesame seeds

Combine soy sauce, vinegar, garlic, ginger, chili paste,...

Combine soy sauce, vinegar, garlic, ginger, chili paste, sesame oil in a bowl. Whisk to combine. Drizzle sauce over pasta add carrots and scallions. Toss well to coat pasta and veggies with the sauce.

Add sesame seeds on top.

Keep refrigerated until ready to serve

Dried Apples, Raisins and Shredded Coconut

Pretzel nuggets

Cheddar cheese

https://www.youtube.com/watch?v=WxT1drgfb88

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Learn how to make 3 back-to-school lunchbox ideas using leftovers!  I'll show you easy lunch recipes using leftover pasta, chicken and avocado. Includes an easy chicken soup recipe, a vegan avocado sandwich and a cold sesame noodle salad. 


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3 Lunchbox Ideas Featuring Salads: http://bit.ly/2io9Ttk
3 Lunchbox Ideas Featuring Leftovers: http://bit.ly/2bPz8wO
3 Lunchbox Ideas featuring sandwiches: http://bit.ly/1K1FJRa
Healthy Chicken Salad Lunchbox Idea: http://bit.ly/2jiwCH9
Pita Pocket Salad Lunch with Domestic Geek! http://bit.ly/2jbitc0
Minestrone Soup Lunchbox Idea: http://bit.ly/1Ls1FJd
No-Bake Granola Bars with The Domestic Geek: http://bit.ly/2jQ5dNr
Roasted Chicken in a Skillet http://bit.ly/EWBRoastChicken
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Cheap Eats: Spinach Ravioli & Caramelized Onions and Tomatoes http://bit.ly/1zY741m
15-mins Chicken Dijon Recipe http://bit.ly/EWBChickDijon
Easy Shrimp Stir Fry http://bit.ly/EWBShrimpStir
Feed Me Fast Chicken http://bit.ly/EWBFMFChick

3 Lunchbox Ideas featuring Leftovers!

These easy spinach, bacon and cheddar muffins are perfect for snacks, lunchboxes or with soup for lunch. Dig in while they&#8217;re still warm. Why not split a warm muffin in two, butter and serve with a bowl of our easy roasted tomato soup?

Spinach, bacon and cheddar muffins

tbsp vegetable oil, plus extra for greasing

bacon

baby leaf spinach

plain flour

½ tsp coarse sea salt

tsp baking powder

½ tsp bicarbonate of soda

strong cheddar,

medium free-range eggs, beaten

unsalted butter, melted and left to cool

buttermilk

fresh chives, snipped

Preheat the oven to 200°C/fan?180°C/gas 6. Grease and line a 12-hole muffin tin with muffin cases (or see tip). Heat the oil in a pan and fry the bacon for 3-4 minutes until crispy. Remove with a slotted spoon and set aside on kitchen paper.

Meanwhile, wilt the spinach by putting it in a colander in the sink and pouring over boiling water from a kettle. Refresh under cold water, then use your hands to squeeze out as much liquid as you can. Transfer to a chopping board and chop finely.

Combine the flour, salt, baking powder, bicarbonate of soda and most of the cheese in a large bowl. In a separate bowl or large jug, mix the beaten eggs, melted butter and buttermilk. Pour the egg mixture over the dry ingredients and stir, using a spatula, until just combined. Fold in the cooled bacon, chopped spinach and chives until everything is evenly distributed but the batter is still lumpy. Incorporating all the ingredients quickly without over-mixing will give light, fluffy muffins.

Spoon the batter equally among the cases, scatter over the remaining cheese, then bake for 18-20 minutes until golden and risen, or until a skewer inserted into the middle of a muffin comes out clean. Remove the muffins from the tin and place on a cooling rack until ready to serve.

Satisfying and nutritious lunchbox fillers which take minutes to make

Lunchbox mains

chicken guacamole wrap

pasta salad

ham rolls

cheese ploughman's lunch

sweet potato & chickpea soup (all recipe ingredients below)

Chicken guacamole wrap Take 1 tortilla wrap and spread 2 tbsp shop-bought guacamole down the middle. Lay ½ shredded chicken breast and ½ sliced red pepper on top. Sprinkle with 30g grated cheddar and roll up tightly. Wrap in baking parchment and tie with string, or roll tightly in cling film (serves 1).

Very easy pasta salad Cook 85g pasta shapes, adding 3 tbsp each frozen peas and frozen sweetcorn for the final min. Drain; rinse in cold water. Mix 1 tbsp each natural yogurt and shop-bought balsamic dressing, with 1 tsp mayo. Pour onto the pasta, then stir in 1 tbsp chopped basil and 3 halved cherry tomatoes (serves 1).

Mini ham rolls Mix 1 tbsp mayo with 1 tsp each wholegrain mustard and honey. Split 2 small wholemeal rolls in half and spread each side with the mayo mix. Stuff each roll with 2-3 slices cucumber, 1 Baby Gem leaf and 1 slice ham (serves 1).

Ploughman's lunchbox Cut a chunk of cheddar and 1 apple into wedges (squeeze over some lemon juice to stop them going brown). Place 2 Baby Gem leaves in a container, then spoon 2 tbsp chutney into one leaf and use the other leaf to hold a salad made of 1 small grated carrot, 3 cherry tomatoes and 1 tbsp cress. Serve with a selection of crackers, if you like (serves 1).

Sweet potato & chickpea soup Heat 1 tbsp olive oil in a pan; soften 1 finely diced onion for 3 mins. Add 2 sliced garlic cloves, cook for 3 mins more. Add 1 tsp each ground cumin and ground coriander, cook for 1 min. Add 1 sweet potato, cut into 1cm cubes. Fry for 2 mins, then pour over 600ml hot vegetable stock. Boil for 10 mins until potato is tender. Add 220g can drained chickpeas. Heat through before whizzing until smooth. Stir in 1 tbsp soured cream and 50ml milk. Pour into a thermos when hot (serves 2).

Grab some tortillas, and let me show you how to assemble and pack these buffalo chicken quesadillas for an incredible lunch!

Cheesy Buffalo Chicken Quesadilla Lunchbox

Buffalo Chicken

flour tortillas

blue cheese crumbles

Butter, oil, or spray (for grilling)

Ranch (for dipping)

Fruit

Veggies

Top 1 tortilla with buffalo chicken, shredded cheese, and blue cheese. Assemble the quesadilla.

Heat a non-stick pan and honce hot, spray or melt the butter over medium-high heat. Grill the quesadilla for 3 minutes or until the cheese begins to melt, flip and grill for another 3 minutes or until the cheese is completely melted.

Remove the quesadilla from heat, and allow it to cool down to room temperature before cutting into 3 triangles and packing it into a lunch container.

Add the fruit and veggies into separate compartments to keep the tortilla from soaking up any moisture.

Fill a mini sauce container with the Ranch dressing and pack everything into an insulated lunch bag with an ice pack.

Make our faff-free traybake kebab and use the leftovers as the base to make this pasta salad, packed with sundried tomatoes and olives, and full of flavour

Yogurt-dressed pasta salad

sundried tomatoes roughly chopped, plus 2 tbsp of the oil

garlic

tsp dried chilli flakes

leftover traybake lamb

small pasta (we used trofie)

Greek-style natural yogurt lamb

pomegranate molasses

lemon zested

mint leaves

½ tsp ground cumin

green olives

leftover salad (see below)

Drizzle the oil from the sundried tomatoes into a pan over a medium-low heat and stir in the garlic and chilli flakes. Cook for 1-2 mins then mix in the lamb, coating it in the oil. Fry for 4-5 mins to warm through.

Meanwhile, cook the pasta following pack instructions, then drain and rinse in some cold water. Set aside to cool slightly. Mix the yogurt, molasses, lemon zest, mint and cumin then season to taste. Stir in the sundried tomatoes, olives and the leftover salad. Divide the pasta between your plates, top with the yogurt and the lamb, then drizzle over the oil from the pan to serve.

Walnut & date slice

butter,

milliliters (1/2 cup) maple-flavoured syrup

(1/3 cup) caster sugar

lemons, rind finely grated

eggs

(1 cup) plain flour, sifted

walnut pieces, roughly chopped

pitted dried dates, halved lengthways

24.00 gm icing sugar mixture

1.25 gm ground cinnamon

Step 1

Preheat oven to 180°C. Line a 25 x 30cm Swiss roll pan with non-stick baking paper.

Step 2

Use electric beaters to beat the butter, maple-flavoured syrup, sugar and lemon rind in a medium bowl until smooth. Add the eggs 1 at a time, beating after each addition until the mixture is well combined. Add the flour and beat, scraping down the side of the bowl often, until just combined.

Step 3

Use a wooden spoon to stir the walnuts and dates into the butter mixture. Spoon the mixture into the lined pan and use the back of a spatula to smooth the surface. Bake in preheated oven for 30-35 minutes or until golden and a skewer inserted in the centre of the slice comes out clean.

Step 4

Remove from the oven and set aside for 10 minutes to cool slightly before turning onto a wire rack. Remove the baking paper and carefully turn right-way up. Set aside to cool.

Step 5

Just before serving, combine the icing sugar mixture and cinnamon in a small bowl and sift over the slice. Use a serrated knife to cut the slice into pieces.

Top 7 lunchbox ideas recipes from across the web

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Top Tags

Mint Grilled Sweet Potatoes with Ta...

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Top 7 lunchbox ideas recipes from across the web

The most viewed lunchbox ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mint Grilled Sweet Potatoes with Ta...

Cold Sesame Noodle Salad

Spinach, bacon and cheddar muffins

Lunchbox mains

Cheesy Buffalo Chicken Quesadilla L...

Yogurt-dressed pasta salad

Walnut & date slice

The most viewed lunchbox ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine