Cauliflower Rice Lunch Bowl with Sweet Potatoes and Chickpeas

Created by: The Kitchn

An easy, protein-packed vegetarian lunch bowl made with cauliflower rice, sweet potatoes, and a vibrant chickpea salad. The flexibility of this recipe makes it extra budget-friendly. As you can use whatever root vegetable you have on hand. A great option to make on the weekend and enjoy all week on the go!

Ingredients:

• 1 1/2 pounds root vegetables* (such as sweet potatoes, butternut or acorn squash, carrots*, beets or a combination), peeled and cut into 1-inch cubes
• 4 TBSP olive oil, divided, plus more for serving
• 1 1/2 tsp kosher salt, divided
• Freshly ground black pepper
• 4 oz feta cheese, drained
• 1/4 cup pumpkin seeds
• 3 cups fresh (or frozen if remaking another time) cauliflower (shredded into “rice”)
• 1/2 tsp ground turmeric
• 1 (15.5-ounce) can chickpeas, drained and rinsed
• 1/2 cup coarsely-chopped fresh cilantro leaves and tender stems
• Finely grated zest of 2 medium limes
• Juice of 2 medium limes, plus more wedges for serving
• 1 medium avocado, pitted and quartered

Instructions:

1. Arrange 2 racks to divide the oven into thirds and heat to 425°F. Place the sweet potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, then season with 1/2 teaspoon of the salt and several grinds of black pepper. Toss to combine, then arrange into an even layer. Roast on the lower rack until beginning to brown, about 20 minutes.
2. Flip the sweet potatoes and push them to one side. Add the pumpkin seeds to the now-empty portion of the baking sheet and crumble the feta into large pieces over the sweet potatoes. Place the cauliflower rice (if using frozen, break up any clumps first), turmeric, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and several grinds of black pepper on a second rimmed baking sheet and toss until evenly combined. Spread into an even layer.
3. Place the sweet potatoes on the upper rack and the cauliflower rice on the lower rack. Roast until the pumpkin seeds are toasted, the sweet potatoes are golden-brown, and the feta is warmed through, 7 to 10 minutes more. Meanwhile, place the chickpeas, cilantro, lime zest, lime juice, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, and several grinds of black pepper in a medium bowl and toss until evenly coated; set aside.
4. For each serving: Transfer 1/4 of the rice, 1/4 of the sweet potato and feta mixture, and 1/4 of the chickpea mixture into a bowl. Sprinkle with 1/4 of the pepitas and top with a piece of the avocado (peel the avocado if eating immediately). Drizzle with more olive oil and season with salt and pepper as needed. Serve with a lime wedge.

Notes: Leftovers can be refrigerated in an airtight container for up to 4 days.

Cheese and Vegetable Lunchbox Muffins

Created by: Bernadette Hanly

This recipe is whole Family approved! Muffins have to be one of my favourite freezer foods as they can easily be served for breakfast, snacks, lunch or even with dinner. These Cheese & Vegetable Lunchbox Muffins are no exception and they are perfect for school or work lunches. Packed with flavour (not to mention veggies) these are great as a school lunch option instead of sandwiches.

Ingredients:

• 1 cup of ricotta
• 2 eggs*
• 1/2 cup low flavour extra virgin olive oil
• 3/4 cup of milk*
• 1/2 cup grated tasty cheese*
• 1 medium grated zucchini*
• 1 medium grated carrot*
• 1/2 medium pepper finely diced*
• 1 TBSP green onions finely chopped
• 1/2 tsp salt and freshly ground black pepper (optional)
• 1 cup plain self rising flour
• 1 cup whole wheat self rising flour

Instructions:

1. Preheat an oven to 180c line and grease your muffin tin
2. Whisk the eggs, ricotta, oil and milk to make a smooth liquid
3. Season with salt and pepper (if using) and add the cheese, zucchini, carrots, pepper and green onions and stir through
4. Carefully mix through the flour until just combined, ensuring you do not over-mix
5. Spoon the mixture evenly into the prepared muffin tins
6. Bake for around 15 minutes or until the muffin springs back when touched and a skewer inserted into the centre of the muffin comes out clean.
7. Allow to cool in the pan for 5 minutes before turning onto a baking rack and cooling completely (see note)

Notes: Can switch out vegetables based on what you have, sweet corn* would also be a delicious addition.

Healthy Mexican Street Corn Salad

Created by: Erin Lives Whole

For a lettuce-less salad that hits the spot, Healthy Mexican Street Corn Salad is the perfect recipe. Make it on the weekend and keeps in the fridge all week for the perfect quick lunch at home or from your lunch bag/box! It’s also a crowd pleaser if you are looking for a Labour day weekend party recipe!

Ingredients:

• 4 cups corn*, removed from cob (can also use canned or frozen out of season)
• 1 TBSP avocado oil
• 1/2 green/yellow or red bell pepper, diced*
• 1/2 red onion, diced
• 1 jalapeno, deseeded and diced small (optional)
• 1/2 cup cilantro, chopped (optional)
• 1/2 cup Greek yogurt*
• 1 large lime, juiced (about 3 tbsp)
• 1 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/3 cup crumbled cotija cheese + more for sprinkling on top

Instructions:

1. Heat a large skillet over high heat with avocado oil. Once hot, add corn in. You want to char your corn slightly so it has a roasted flavor and some brown bits. This will take about 4-6 minutes, toss occasionally.
2. Pour into a large bowl and let cool.
3. Prepare the rest of your veggies (peppers, onion, and cilantro) by chopping. Once chopped, add them to the bowl with the corn.
4. In a small bowl, whisk together Greek yogurt, lime juice, salt, chili powder, cumin, paprika. Stir in cheese.
5. Add yogurt sauce to bowl and stir to combine everything well.
6. Top with more cheese and cilantro.
7. Store in fridge for up to five days.