This is a great way to prepare healthy, nutritious lunches this #veganuary.
1 head broccoli (broken into florets)
1 head cauliflower (parboiled for 7 minutes & broken into florets)
Juice of 1 lime
2 tbsp coconut oil
1 tbsp smoked paprika (or chilli powder if you prefer)
1/3 cup cashews
1/3 cup hazelnuts
1/3 cup almonds
1/3 cup pecans
Pinch Chilli Flakes
4 cups cooked quinoa
1.5 cups kidney beans (1 tin)
1.5 cups garden peas
1/2 cucumber (hollowed and cut into small pieces)
Juice of one lime
1 tbsp olive oil
1 Lime (cut into wedges)
1 Put the “Roast Vegetables” ingredients in a mixing bowl and stir them around until you’ve covered everything in flavour
2 Put the “Roast Vegetables” on a roasting tray and bake them for 20 mins at 180℃ (350℉)
3 Crush your “Mixed Nuts” in to pieces, put them on a baking tray and bake them for 12-15 minutes
4 Put all the “Base” ingredients in a mixing bowl and mix them together with a wooden spoon
5 Add the “Mixed Nuts” to the bowl containing the “Base”, mix them round and then split the base across four Tupperwear boxes
6 Add the Roast Vegetables to the Tupperwear boxes
7 Dress on lunch with the “To Serve” ingredients (repeat this process in the mornings before you leave for work – this will ensure your lunch will taste as fresh as possible).
Liked this recipe? Try more BOSH recipes with these books.
BISH BASH BOSH!: The Sunday Times bestseller, packed with all your vegan Christmas recipes
Simple recipes. Unbelievable results. All plants. The highest-selling vegan cookery book ever
BOSH! How to Live Vegan . It covers all aspects of vegan living, everything from food to toiletries to travel.