Posted on January 16, 2018 by Emily Forbes

So this vegan lunch recipe is one of my own creations. I don’t make it that often because it uses way more than one or two pots. But if you want to put the effort it, I can assure you, it is totally worth it. It is so tasty! There aren’t that many things I like eating more than 3 days in a row but I reckon I could easily do it for this. The combinations are amazing, make sure you don’t miss anything out!

This vegan lunch recipe is perfect if you are doing Veganuary or just trying to eat vegan meals a little bit more than usual.

Of course you aren’t limited to eating this only for lunch, it is also available as a dinner option or breakfast if you so wish. I meal prep this for lunch in re-usable take-away containers. It makes 3 portions.

Ingredients

  • Half to a full avocado
  • Tahini (1tsp to2tsp-ish)
  • Dijon mustard (1tsp to2stp-ish)
  • Lemon juice (squirt)
  • 120g dry weight brown rice (you could use white, I just prefer the nutty flavour of brown)
  •  250g packet tenderstem broccoli (I’m a broccoli snob so eat this over “common broccoli” as I call it, and as I make this ahead of time it tastes better cold too)
  • Butternut squash (I just gauge how much I want, sometimes you get huge ones and I use half or small ones and I use the whole thing. You can always make this soup if you have left overs).  Sweet potato can also be used as a substitute.
  • Oil for roasting
  • Packet Merchant Gourmet puy or beluga lentils.
  • 3tbs dried cranberries
  • 3tbs pumpkin seeds

Method

  • Cook the rice as per instructions.
  • Peel and chop the butternut into smallish pieces. Cover with a bit of oil and roast in the oven. If the pieces aren’t too big, it will take about 40 minutes until they are done.
  • Blitz the avocado, tahini, mustard and lemon juice for the dressing. I just play with amounts and taste it to my liking.
  • Cook the broccoli to preference.
  • Split the dressing between the containers. Do the same for the lentils. When everything else is cooked add the rice, broccoli and butternut. Then sprinkle with the cranberries and pumpkin seeds.
  • Enjoy straight away (I’ve never had it hot. I’m sure it still tastes good) or store in the fridge for lunch for the next 3 days. Make sure you mix it all up for the flavour sensation that I promised in this vegan lunch recipe!

So as you can see many pots involved, roasting tin, mini blender etc. At least give it a go once, when you’ve got some extra time on a Sunday perhaps. It won’t disappoint. I’m sure even your carnivore colleagues will be envious.

Why not make it and add your pictures to Facebook (Motive8 North) or Instagram (@Motive8_north) and tag us in them.