Lunchbox Recipes

We are quickly approaching the end of the summer (*sob*), which means it’s back to school, University, and the hectic life of term-time. These 3 lunchbox recipes are great for busy working days and will save you time and money. They are so easy to make and will last in the fridge for most of the week, so you can do some prepping at the start of the week and have ready each day. No need to worry about what you’re having for lunch, and no need to fork out extortionate amounts for a slightly soggy and depressing sandwich…

Planning ahead my lunches for the week saves so much time and stress. I tend to dedicate a little time on a Sunday to doing some cooking and meal prep, which gives me everything I need for the next few days. These are some of my favourite tupperware meals, full of flavour and nutritious goodness that will satisfy you and keep you going through a long day at work.

Prepping these shouldn’t take much more than an hour and a half in total – a perfect Sunday afternoon activity.

Quinoa Tabouleh

Ingredients: (Makes 3 portions)

  • 125g of Quinoa
  • 1 Red or Orange pepper
  • 1 Green pepper
  • 1 Courgette
  • 2 bulbs of Beetroot
  • 1 small Sweet Potato
  • 1 tbsp Mixed herbs
  • Olive oil
  • Lemon juice
  • Salt and Pepper
  • Mixed Pumpkin and Sunflower seeds (optional)
  • Spinach
  • About 10 Cherry Tomatoes


  1. Pre-heat the oven to 180 degrees fan.
  2. Measure out the quinoa and put into a pan and half fill with water. Bring to the boil and cook for 20 minutes until the water has boiled off or the quinoa is fully cooked.
  3. Chop the peppers and sweet potato into cubes, slice the courgette and half, and put everything onto a baking tray with a drizzle of olive oil and the mixed herbs.
  4. Roast in the oven for 30 minutes until cooked.
  5. Once the quinoa is cooked, set to once side an leave to cool.
  6. Mix together the roasted vegetables and quinoa in a large bowl, along with 1 tbsp lemon juice and apple cider vinegar each, mixed seeds and salt and pepper. Stir well.
  7. Into each tupperware put a good handful of spinach and some cherry tomatoes, halved.
  8. Dived the quinoa tabouleh equally between the tupperware and top with a generous dollop of hummus.

These will be fine in the fridge for up to 5 days

Crispy Chickpea and Cauliflower Salad

Ingredients: (Makes 3 portions)

  • 1 x tin of chickpeas, rinsed and drained
  • 1 small head of cauliflower
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 2 tbsp olive oil
  • Salt and Pepper
  • Mixed salad leaves – e.g.spinach and kale
  • 3 tbsp tahini paste
  • 2 tbsp lemon juice
  • 1 tsp paprika


  1. Pre-heat the oven to 200 degrees.
  2. Line a baking tray with tin foil (this stops the chickpeas from sticking too much).
  3. Chop the cauliflower into florets and put into the baking tray. Drain the chickpeas from the can and rinse, then add these in too.
  4. In a small bowl mix together the olive oil, cumin and garam masala. Once mixed, drizzle over the cauliflower and chickpeas along with some salt and pepper.
  5. Roast in the oven for 30 minutes, giving the tray a good shake every so often to turn things over.
  6. Wash the salad leaves and generously fill 3 tupperware.
  7. In a separate bowl, mix together the tahini, lemon juice and paprika to form a smooth mixture. It should be quite runny.
  8. Remove the cauliflower and chickpeas from the oven and divide equally between the tupperware. Drizzle over the tahini mixture and leave to cool before putting the lids on.

These will be fine in the fridge for 3-4 days.

Mixed Bean Salad


  • 100g frozen beans
  • 1 x tin of red kidney beans
  • 1 x tin cannelloni beans
  • 5 large (beef) tomatoes
  • 5 spring onions
  • 1 avocado
  • Mixed green and black olives
  • Spinach
  • Mixed herbs
  • 3 tbsp Apple Cider Vinegar
  • 3 tbsp Lemon juice
  • Salt and Pepper


  1. Out the green beans in a pan of water and cook for about 15 minutes until soft. Drain and set to one side.
  2. Drain and rinse the kidney and cannelloni beans and put them into a large mixing bowl.
  3. Chop tomatoes into wedges, slice the spring onion, and add these to the bowl.
  4. Add the lemon juice, apple cider vinegar, mixed herbs, salt and pepper to the bowl and mix everything together.
  5. Slice the avocado in half and remove the stone. Scoop the flesh from the skin and slice into chunks.
  6. Finally, add the green beans, olives, avocado and spinach to the bowl and stir again, adding more seasoning if necessary.
  7. Divide the mixture into 3 tupperware. Top with an extra dollop of hummus if you like!

These will store in the fridge for up to 5 days.

Published by whatkatiedoes98

English Literature and Spanish student. Future Kate Adie, reporting from the front-line of life. Plant-based, athlete and food enthusiast

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