Packed Lunch Idea: Creamy Greens Bowl
Tahini-Miso-Siracha: Aaaaaa-men.
This is the result of really speedy meal preparation - Two portions are pictured above and I ate the third one hot from the pan for dinner. I used canned lentils and packet rice but if I wasn’t under a time pressure I’d usually cook them up from scratch for for dinner while I did everything else. Sometimes convenience food is very convenient though, and certainly this is example of using them wisely!
- Makes three lunches - - Takes ten minutes - - Vegan, vegetarian, gluten-free recipe -
1 courgette (250g), halved lengthways and then chopped into 1cm thick slices 200g broccoli, broken into florets Half a bag of baby leaf spinach 2 handfuls of peas Bunch of coriander 1 shallot, finely diced 2 cloves of garlic, finely chopped 1/2 tbs oil Juice and zest of half a lemon Salt and pepper
1 tbs tahini 1 tsp miso paste 1 tsp lemon juice 1/2 tsp agave syrup 3 tbs soy milk
siracha
Half a can of Puy lentils (200g) Half a packet of microwavable basmati (brown if yeh can get it!) rice (125g)
In a frying pan over a medium heat, sauté the shallot and garlic for 2 or 3 minutes in the oil. Then add the courgette and broccoli; season and turn up the heat. Allow everything to char for a few minutes, tossing occasionally. Add the spinach, peas, coriander and lemon. Toss occasionally until the spinach is wilted and the peas are hot. Whisk the tahini, miso, lemon, agave and soy milk together. Divide the greens between three containers with the lentils and rice. Pour over the tahini dressing and a big drizzle of siracha.