After a December of typically eating whatever we want (because it’s Christmas right?), starting the new year tends to align with eating a bit healthier. All about the balance though, I may have made a smoothie with all the fruit today, but I’ve still got a box of Ferrero Rocher to eat. But the whirlwind of Christmas is almost over and I’ll be heading back to university on Sunday. One of the biggest spends from my student budget is food, and I’ve quickly realised that actually being that bit more organised the night before and prepping a lunch for the day works out really well. I’ll be honest, it doesn’t always happen and sometimes you can’t beat a Tesco meal deal, but the intention to make lunches is there. Here’s some veggie lunch ideas that are great to take on the go.
Leftovers. This isn’t rocket science, it is genuinely the easiest way to have a lunch ready made for the next day. What’s not to love? When you’re having pasta for tea, add some more and you can have pasta salad the next day. Made way too much veg chilli? Put it in a Tupperware box, there are even microwaves to use at uni now.
Halloumi and Chickpea Salad. This can be made with whatever salad items you like/have in your fridge, but the key ingredients are halloumi, chickpeas, Cajun seasoning and Cesar dressing. Fry the halloumi with cajun seasoning until lightly brown and mix the chickpeas, salad and cesar dressing together in a bowl. Combine and voila!
Falafel and Hummus Sandwich. You can’t beat a classic sandwich and this is a good one. I tend to use Cauldron Falafels and moroccan hummus and like any old sandwich, it takes around two mins to make. I can confirm this sandwich is not only easy, but filling and delicious.
Bean Burrito Bowl. It’s safe to say that this is a firm favourite. It does involve a bit more prep, but you can make a few portions in one go. To make, boil a portion of rice and heat a tin of kidney beans with a small amount of paprika. Slice a pepper into squares, add as many tomatoes as you’d like and use one avocado to make guacamole (add a sprinkle of salt, pepper and paprika). Add all to a tupperware box and you are good to go. This lunch also works really well if you’ve got leftover chilli con carne by adding some rice and tortilla chips. Before you know it, you’ll have eaten this for every meal!