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I’ve heard from a lot of you lately that you are sick of your lunchtime routine so in this video I’m going to share three really scrumptious Whole Food plant-based meals that you can have for lunch these work for school they work for home you can prep them ahead of time
There’s so much possibility with these and it’s just going to add to your routine and make things a little bit fresher and yummier so let’s dive in I’m going to start by preheating the oven to 425 then I’m going to take a baking sheet and line it with parchment paper
So that’s all set to go next I’m going to peel two potatoes this is about a pound or pound and a half these are pretty little so too large would probably work just fine or four small then you’re going to chop these potatoes into sweet potato fry shapes cut the
Last few up and then we’re going to add them to a nice big bowl put all these in there my secret to doing no oil fries is to add a little bit of water it really does help I have a half teaspoon of cumin dried thyme
Margarum and salt so I’m going to add that sprinkle that right on top I’m also going to add in one cup of chickpeas these can be cooked or canned and drained in our house typically I’ll make these at the beginning of the week and I use them for hummus or meals like this
And they always get used up then just toss it with your hands this smells so delicious those spices together yum and then just add it to your baking sheet and we’ll just divy this around so it’s equal not all the chickpeas on one side try not to overlap too much cuz you want
Everything to bake through really well and now I’m just going to pop these in the oven for about 30 minutes or until they’re a little bit crispy around there though this lemon deini dressing will really um complement the sweet potatoes and the greens that you’ll have in your
Salad so let’s make that quickly in this cup let me start with three cloves of garlic I’m just going to press these in here next I’m doing 1/4 cup of fresh lemon juice juice and I’ve got 2 tablespoons of tahini here now again remember this dressing is not for one
Serving so you can have this later on in the week for a dinner or another lunch you can just repeat this whole meal and then I’ve got one probably one to two tablespoons of water in here just to thin it out and then whisk this together
Really you want a whisk for this because it’s going to be lumpy if you don’t actually have a whisk that works I find the easiest way for chopped Tri is just to use scissors and so I’m just going to chop this up and toss it into my little
Dressing cup then I’ll add in some freshly Cracked Pepper as well as a little bit of salt you’ll just want to taste it and see what works best for you one more stir and then I’m just going to set this aside till the potatoes are
Ready so I just want to be real with you guys I tasted this it’s a little zingy needed some sweet so I’m going to add in a teaspoon of maple syrup you don’t have to add it in but I think it’s going to balance out that acidy
Taste that’s much better oh those look Beau beautiful I’m going to build the salad that the sweet potato fries will go on I’m using red leaf lettuce but honestly you could use anything you enjoy adding a little bit of red onion here adding some Persian cucumber any
Cucumber will work just fine now you might be thinking Michelle how can I have this at work or lunch it’s really easy go get yourself some of those glass Tupperware containers there’s big ones that you can put this entire you know situation in you can put your chickpeas
And your sweet potatoes in a separate glass container and your veggies in another one and bring a little jar for your um dressing and you are good to go add a little bit more of these guys so crunchy and then just to be fancy and add another layer of taste I’m going to
Add a little bit of fresh dill so yummy and a tiny bit sprinkling of sesame seeds on top yum let’s pour a little bit of this dressing on top and you’ve got a beautiful sweet potato salad oh my gosh this smells so so delicious get a good
Bite with everything in there ah look at that it’s beautiful that’s not going to fit in my mouth though so flavorful spices are your friend for the creamy Italian dressing I’m doing 1/4 cup of hemp seeds half a teaspoon of mustard a tablespoon of lemon juice and
I’ve got a/ teaspoon of each crushed red pepper dried basil dried thyme and salt to taste as well as two garlic cloves and then the last thing I’m adding add in is a tablespoon of white vinegar with so little ingredients it’s not blending so I’m going to add a touch of water and
That will allow it to blend didn’t think about that here we go so I’ve just nicely toasted my Ezekiel Bread here what I’m going to do is take some of this little Italian dressing that I just made which turned out really good by the way and just put
That on one of the pieces that’s going to be a nice little base and again you could totally you’ll have leftover so you could either thin this out some more with some more water and make it into a full salad dressing for a side salad or
Just have it another night I just made some of the hummus from my cookbook eating hole and I’m going to put probably about a a generous tablespoon on the other side of my bread I’m going to take carrot which I always love is kind of like the uh texture or meaty
Replacement in a sandwich a big veggie sandwich so good some red onion which I always love in a sandwich makes it feel very like sandwich shoppy and to add some of those Persian cucumbers from before uh for a little crunch you could always do pickle if you like or um like a pickled
Jalapeno that would work well too and then build this nice and high with some big pieces of lettuce and then of course we want to put some tomato on our lovely sandwich here and that’s pretty much it I’m going to add some salt and pepper and then let’s close this baby
Up so that’s what it looks like inside very good yum this is so flavorful you’re going to really like it this soup is really easy and something that I’ve been enjoying a lot lately and I’ll make it at the top of my week and I
Have it throughout the week to eat so it would be a really easy um lunch idea so after you’ve got your onion chopped up we are going to go ahead and chop up some trimmed leaks here are my leaks I’m just going to cut off the very ends and
I’m just going to cut these into rounds for Simplicity sake I love leaks they’re a great um way to put a little bit of variety in the onion family into your diet and I’m using two medium uh gold potatoes but a red potato would work or
A rusted potato I just like these cuz they’re a little bit more tender then I’m just going to cut these in half and I’m going to thinly slice them I think it really adds a nice texture to this soup I’m going to turn on the stove with
A large soup Putt and put about a cup of water in um and then I’m just going to put a little I’m using Boolean Cubes but your preferred vegetable broth would be fine a cup of vegetable broth then I’m just going to add in my onion and my
Leaks to this and I’ll let these sauté for about 5 minutes now I’m going to make a cheese sauce that will go in this soup later I’m not going to use the whole recipe so you will have extra cheese sauce for the week but a couple tablespoons to get
That creamy Effect 1 and 1/2 cup raw cashews 1/4 cup of nutritional yeast half a teaspoon onion powder garlic powder and salt 2 tbsp of lemon juice and 3/4 cups water to one cup depending on your preference of liquid this is optional but I’m adding a jalapeno here
Just to give it a little kick and then all you do is blend that up okay that just took a couple of minutes and now we’ve got a really creamy with a hint of spiced cheese sauce that we’re going to add for later on now I’m just going to add the
Potatoes to the leaks and the onion and then I’m going to add in four more cups of broth and let this simmer so I’ve got my water here and I’m adding in two more bullion Cubes but again use the broth that you enjoy I like a light broth with
This though so now I’m going to put a lid on a jar for about 15 minutes for this to simmer I’m going to add a little bit of salt I’m using about a half teaspoon oon some pepper I’ve chopped up a couple tablespoons of fresh parsley I’m going
To throw that in there and now I’m going to add in about two tablespoons of that cheese sauce from earlier so it’s not a super high fat soup but it gives it just a bit of cream so just stir this in initially it looks kind of pey but then
It will blend together really nicely this smells so delicious and just a bit more add some freshly ground pepper and if you’re going to take this to schooler work put it in a stainless steel thermos this smells so good yum can’t wait so decadent and yet so simple yum
You guys are going to love this one yummy for more lunch ideas check out these videos right up here and browse my blog on my website where I have a ton more recipes for inspiration for you guys for free I’ll see you in the next video bye