Lunch Box Ideas – 3 Sophisticated, Sustainable Recipes To Consider
Lunch boxes are not just for kids. If you have a busy working life, you too need sustenance in the middle of the day. Our munchie boxes, stainless steel containers, bamboo cutlery, and other zero-waste lunch box solutions make it easier than ever for you to come prepared, and carry your lunch with you in a sustainable way.
But what should you put in them? Here are 3 sophisticated, easy, and sustainable recipes to consider:
Caramelized Onion Frittata With Potato Salad and Fresh Lettuce
If you love chickpeas this is an easy lunchtime recipe that looks impressive but is very healthy and easy to make.
- 1 large onion
- Vegetable or olive oil for frying
- 1/2 cup chickpeas
- 3-4 small new potatoes (with optional fresh herbs to taste)
- Chopped chives
- Leafy lettuce salad (dressings optional)
Take a small pan. Fry onions until dark brown and caramelized.
Meanwhile, boil the potatoes and chickpeas until they're soft and tender, and add a little margarine/ olive spread and some fresh herbs (basil, oregano, thyme... to taste).
Crush the potatoes and chickpeas then mix everything together + the salad in your lunch box to take to work.
Buckwheat Wrap With Bean and Tomato Chilli, Cashew Sour Cream & Kale
This vegan recipe can kick up the heat, or be a mildly spicy treat to put a pep in your step. This recipe is entirely vegan – but even if you're a confirmed meat-eater, you won't miss the meat. Make it in the morning, then box it up for a lunch that won't feel boring or rushed. (The chili and sour cream can be made well in advance.)
Buckwheat wraps (x2):
- 200g buckwheat flour.
- 360ml water.
- Pinch of salt
- Olive oil (for frying)
Mix flour and salt in a bowl, add water a little at a time to make a smooth paste. Leave the mix to stand for around 15 minutes. Heat a pan with a little oil until it is hot, then spoon in half the batter and smooth it out to form a circle. Cook for 2-3 minutes then turn when the edges start to lift, and cook on the other side.
Bean and tomato chili:
- 1 cup cooked beans (kidney, borlotti etc.)
- 1 cup of diced tomatoes.
- 2 cloves garlic.
- 1 small, medium hot red chili (or chili powder, to taste).
- 100ml salted vegetable stock.
Add all the ingredients to a pan and bring to the boil. Simmer for around 20 minutes. Add a little water or more vegetable stock if the mix gets too thick.
Cashew Sour cream:
- Raw cashews (preferably soaked)
- Dash of lemon juice
- Dash of apple cider vinegar
- Salt (to taste)
Simply combine all the ingredients in a blender and blend until they have a smooth consistency.
Now, take your buckwheat wraps and line them with young kale leaves. Take a scoop of the chili and a scoop of sour cream. Fold over the ends of the wraps then roll them to make your wraps, then place them into your munchie box and you are good to go.
Quinoa Salad With Beetroot, Kohlrabi, Apple, Apple Chutney, Seeds
Quinoa is another great protein source for vegans and vegetarians and can form the base of a range of different salads. This one includes a range of ingredients – but it is really all about the apple.
- 1/2 cup grated raw beetroot
- 1/2 cup grated raw kohlrabi
- 1 apple (grated, with lemon to stop browning)
- 100g – 200g quinoa (depending on your appetite)
- Mixed seeds
(To make your own – around 2 cups worth)
- 2 tart cooking apples
- ½ cup chopped onion
- ¼ cup apple cider vinegar
- ¼ cup brown sugar (or honey/agave)
- 1 tbsp fresh ginger (grated)
- ½ tbsp ground cinnamon
Combine these ingredients and simmer for around 40 minutes. Keep covered in your fridge and it should last a couple of weeks.
Cook your quinoa, then add the raw vegetables and a scoop of your apple chutney and give the mix a good stir. Then pop it into your lunch box and you can enjoy something a little different for your lunch.
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