Sometimes it’s better to let good food speak for itself. We’ve dressed this up and down countless times, but we always go back to just a squeeze of lime juice to brighten up the natural flavours and get things moving. I know I know, lazy lunchbox right! But seriously, it’s just so fresh and bright and it will leave you feeling like a million bucks afterwards, promise.
You could, of course, sub in whichever delicious vegetables you like – and if it doesn’t fit into the current spectrum then who cares, break the rules! Make your own rainbow. Carrots and sweet potato and orange capsicum, with a side of pumpkin? Ok, so your rainbow is orange heavy. It’s ok! I mean look at ours, we just love edamame + avocado so much we couldn’t help shove them both in, plus the lime! It’s ok. We won’t tell. It’s your rainbow, do what you like.
- Red cabbage, red kidney beans, red capsicum, carrot, corn, avocado, edamame, avocado, lime
- Brown rice, greek yoghurt, seaweed, sesame seeds
- Yoghurt, banana, maple syrup, buckwheat kernels
Roasted vegetables; hooray! Look, let’s be honest, roast vegetables are an evergreen favourite with everyone, everywhere, forever. Crispy golden potatoes. Creamy pumpkin. Earthy squash and eggplant. Sweet Brussel’s sprouts. SO GOOD.
Back in the day, Amy and I pretty much lived off this type of food. It’s just that perfect combination of cheap, easy to prepare, and of course delicious. And the smell! The whole house should be filled with the smells of browning potato and caramelising goodness. Who needs candles when you can just bake up a pan of these little gems! Balance is, of course, always important – these guys need some fresh spinach leaves or sprouts to offset their richness and slow you down – remember, just because you CAN eat an entire tray of roasted vegetables doesn’t mean you should (and I have definitely done this a number of times). Lastly, finish off with something a little sharper – we went with orange and blueberries, but it’s your call – pineapple or lychee could work too! Experiment with combos and make it your own – you really can’t go wrong with such a versatile vegetarian staple 🙂
- Potato, pumpkin, squash, eggplant, Brussel’s sprouts, spinach, sesame seeds
- Alfalfa sprouts, spring onion, chilli
- Orange, blueberry
Rainbow capsicum time! These little bundles of goodness went down a treat – and you can stuff them with anything you like; your favourite cream cheese or vegan alternative, vege mince, brown rice, or even a handful of even smaller capsicums – it’s capsicums all the way down! We call that one the ‘capception’.
Ok, I admit… we haven’t made the capception just yet, but one day, when the fridge is reeeeally empty except for capsicums and i’m all out of ideas… and it will be glorious.
I think there’s something so soothing about that gradient. Something deep within that says ‘hey, that’s nice!’. The best part is it tastes really good too – I didn’t cook the caps so they kind of serve as the fresh, crunchy vessel for a rich, creamy filling. They’re sort of like fresh jalapeño poppers, come to think of it! Well, whatever, these are delicious and you must try them out. We spiked our creamy filling with some dill and lemon juice to really make it shine, but again, you can stuff them with pretty much whatever you like; we are quite partial to these stuffed with brown rice and a vege mix too, and it’s so easy to just use leftovers – they’re the ultimate capsicum fillers! Get creative, and let us know in the comments 😀
- Mini rainbow capsicums, cream cheese filling, dill, lemon juice, pepper, kale
- Toasted chickpeas, red chilli
- Strawberries, blueberries
Soba noodle time! I figured it was time to explore some Asian flavours and ended up with this apparently delicious broccolini soba bowl. I say apparently, because to be honest this one was all for Amy. You see noodles… are not my thing. I find the texture unsettling, which is of course ridiculous, but hey. I have it on excellent authority that this was a wonderful lunchbox so I’ll just leave it at that. Works for me!
You can see shimeji mushrooms are the star here – if you haven’t had the pleasure I recommend you go out and find some shimeji mushrooms ASAP! These are our absolute favourite type; we’re lucky enough to get them in the supermarket but if you can’t find them there try the markets. Anyway mixing shimeji + soba is a super earthy combo so the broccolini, spring onions and chilli are there to wake things up a bit. It’s a bit fresh, a bit savoury, a bit hearty… basically all the things you want in a lunchbox! Finish it off with a splash of sesame oil and you’re good to go 😀
- Soba noodles, shimeji mushrooms, broccolini, spring onion, red chilli, sesame oil, flowers as garnish
- Cauliflower, radish, peas, vegan salad dressing