The only thing better than a lunch box filled with a whole bunch of nutritious, Mexican themed vegetables is covered it all in avocado citrus sauce! You can already tell this dish is going to be a winner just by looking at it. It’s pretty much some of the best vegetables under the sun all smothered in delicious avocado sauce. And the best part is, the citrus keeps the avocado fresh enough that you don’t end up with swamp sauce by the time you open your lunchbox!
To make it, you’ll need half an avocado. Blend it up with a little bit of olive oil, some lime juice, spicy jalapeños, salt, a little coriander and a small blob of greek yoghurt for body. You can use vegan yoghurt for this too, and you’ll still get the creaminess! You could also leave it out if you want more of a guacamole style dip. Put it in a little tub to the side and drizzle over lunch when you’re ready to go. Amy didn’t have this luxury because I wanted to photograph it, but it survived until midday even with the ever-temperamental avocado as its main constituent. Basically you can’t go wrong with this dish – awesome vegetables piled high and covered liberally in zesty avocado sauce. Mix the two sides together for a fruity chia-seed and buckwheat kernel party, and you’ve got a super healthy lunch box all ready to go!
- Kale, red kidney beans, sweet potato, corn, coriander, avocado, red capsicum, citrus avocado sauce
- Buckwheat kernels, blueberries
- Chia seeds, strawberries
The acai flower lunch box was one of our favourites – it definitely took Amy’s breath away when she opened the box! Think of this one as a direct upgrade to the acai bowl I made some months back. I’ve learned more about food styling, more about flavour combinations, and more important, that you can’t go wrong if you just add in heaps and heaps of delicious things! Pile them up! Acai bowl 1.0 looked a little underfed compared to the far superior acai flower bowl you see before your eyes, so give it a go – you won’t be disappointed.
You can probably also see that the acai is extra thick in this iteration. The thicker it is (and the colder you can keep it over time) then the less chance there is for it to leak out everywhere. We had no leaks here, so mission accomplished! Beyond that, the idea here is simple. Make a beautiful acai blend and then get creative with whatever you can get your hands on to brighten it up. Strawberries and nectarines form the core, while kiwis and pomegranate add some interesting flavours. Buckwheat clusters and toasted coconut provide textural backup, and mint finishes off the whole bowl on a fresh note. Pair it with some light vegetables and you have a well rounded, refreshing lunchbox 💦
- Frozen acai, frozen bananas, soy milk, stevia, strawberries, nectarine, pomegranate, kiwi fruit, buckwheat clusters, toasted coconut, mint
- Zucchini ribbons, avocado
- Rainbow capsicums
Presenting the zucchini noodle and pumpkin flower lunchbox! We think making zoodles is a really cool idea and had heaps of fun trying these out! If you don’t have one, get yourself a spiralizer. Affordable, check, easy to use, check, fun, definitely check. So spiral up some zucchinis. But what next? Traditional pasta sauce? Well, you could, but this a new age style lunch box. The noodles aren’t even noodles anymore, so think outside the box. How about baby tomatoes, for that garden fresh kind of vibe.
The next step may take some time, but it’s worth it. Dig up your garden. Put a vegetable patch in. Casually throw in some pumpkin seeds and within about 8 weeks you should have some perfectly formed pumpkin flowers, ready to go! If you’re the impatient type and think 8 weeks of prep time is a touch on the long side, you can also get these from fruit stores.
Now as a side not, gardening confession; I was really excited to be eating freshly grown pumpkin for months and my vines were taking over and looking as healthy and robust as you could get, but no female flowers ever formed! Accordingly, no pollination, no pumpkins. It did mean that we had a glut of delicious pumpkin flowers to eat for a while there though, so here we are.
As a side you’ll need something a bit more hearty. You know something that goes great with pasta that’s not actually pasta at all and is super fun but not filling because it’s just thin bits of vegetable? Real pasta! Yes, we used wholegrain pasta here to help ease your tradition from carb loaded regular pasta to vitamin packed zucchini pasta. Put it all together and it tastes great! Finish with some chia seed pudding and your favourite fruits, and you’re in for a real treat.
By pairing it up with a hearty and fresh chickpea salad and some brown rice you should have a very filling, nutritious lunch box on your hands. Give it a try and let me know what you think!
- Spiralized zucchini, tomatoes, rosemary, pine nuts, pumpkin flower
- Chia seeds, soy milk, mango, blueberries, strawberries
- Wholegrain pasta, pesto, red chilli
Amy loved the portobello pizza so much the other day that I thought we could keep that pizza theme going! Where to go from portobellos though, the ultimate savoury, vegan flavour bomb? Well, I think the obvious answer here is RAINBOWS. Come to think of it the portobello was just the base last time. Could I make a rainbow pizza like this one, but on a portobello base of the pastry one here? My god. Next time I make pizza I am combining the two for the ultimate in vegan snacking. For now though, we have a regular rainbow pizza, which is also pretty great!
As last time, we’re using pizza somewhat loosely here – is it still a pizza without tomato sauce or cheese. It could be a rainbow tart? I feel the word ‘pizza’ really gets your heart racing though. Pizza! So evocative. Anyway, rainbow pizza-tart-whatever. It tastes really good and packs a variety of high quality vegetables into a convenient, hand holdable piece of goodness. And making it couldn’t be easier! Cut out a circle of pastry, cover in whichever vegetables you like (withholding any you think might not do so well with the heat, as we’ve done with the corn and edamame here) and throw it in the over. Add the heat-adverse vegetables on after it’s cooled and there you go, rainbow vegetable tart! Freshen up with some coconut yoghurt and strawberries and you have a filling, healthy meal all ready to go 😉
- Pastry, beetroot, tomato, red + orange + yellow capsicum, corn, edamame, kale, roasemary
- Strawberry, coconut yoghurt, coconut yoghurt, buckwheat kernels
- Red kidney beans, red onion, red chilli, coriander