Lunch in a jar

Lunch in a jar

By
From
Superfoods Superfast
Serves
2

These recipes are true on-the-go Square Meals that you can take anywhere. I first thought about making a ‘lunch in a jar’ after seeing something similar at my local supermarket, but wowsers were they expensive! So these jars are my take on what I saw but, for me, healthier, more satisfying and definitely cheaper.

Spicy noodle jar

Ingredients

Quantity Ingredient
1 packet instant rice noodles
1 vegetable stock cube
80g cooked edamame beans
2 red chillies, finely sliced into rings
1 red pepper, seeds removed and chopped
120g kale
1 teaspoon ground ginger
2 kilner/mason jars, cleaned and dried

Method

  1. Divide the noodles between the jars. Place half the stock cube in each jar, followed by half each of the rest of the ingredients. Then simply add a cup of hot water to each jar when you are ready to eat, seal the lid and shake well to allow the stock cube to dissolve.
  2. It’s that easy!

Herbed chickpea jar

Ingredients

Quantity Ingredient
1 tablespoon coconut oil
2 x 400g tins chickpeas, drained and rinsed
1 teaspoon ground cumin
1 teaspoon dried coriander
1 teaspoon dried parsley
2 large handfuls fresh spinach
olive oil, for drizzling
sea salt
freshly ground black pepper
2 kilner/mason jars, cleaned and dried

Method

  1. Heat the coconut oil in a frying pan over a medium-high heat and heat the chickpeas through for a few minutes, then sprinkle the cumin, coriander and parsley over the top. Stir well and continue to cook for a few more minutes.
  2. Divide the spinach between the two jars, followed by 2 tablespoons of chickpeas for each one. Continue to layer in this way until all the chickpeas and spinach are used up. Drizzle olive oil over the top and season to taste.

Burrito salad jar

Ingredients

Quantity Ingredient
180g uncooked brown rice
2 tomatoes, chopped
1 red onion, diced
handful coriander, chopped
200g tinned black beans, drained and rinsed
1/2 avocado, peeled, stoned and chopped
1 lime, juiced
olive oil, for drizzling
handful fresh spinach
2 kilner/mason jars, cleaned and dried

Method

  1. Cook the brown rice in boiling water over a medium-high heat for 15 minutes. Meanwhile, stir together the tomatoes, red onion and coriander in a bowl.
  2. Place the black beans and avocado in a separate bowl and mix with the lime juice and olive oil. Mash everything with a fork for a few moments.
  3. As soon as the rice is cooked, drain any excess water and allow it to cool for a moment before you spoon it into the jars. Top each portion with black bean mixture then tomato mixture. Place some spinach at the top of each jar and seal!

Bulgur wheat and beans jar

Ingredients

Quantity Ingredient
120g uncooked bulgur wheat
2 tablespoons coconut oil
2 garlic cloves, minced
100g tinned pinto beans
100g tinned butter beans
40g cashews
1 teaspoon ground cumin
1 teaspoon paprika
2 spring onions, chopped
handful basil, chopped
sea salt
freshly ground black pepper
2 kilner/mason jars, cleaned and dried

Method

  1. Cook the bulgur wheat in boiling water over a medium heat for 10–12 minutes. Meanwhile, heat 1 tablespoon of the coconut oil in a frying pan over a medium-high heat and cook the garlic and all the beans for 10 minutes, stirring occasionally, then lower the heat to medium.
  2. Drain the bulgur wheat if needed. Tip back into the pan, lower the heat and add the remaining coconut oil with the cashews and spices. Season, and stir for a few minutes. Spoon the bulgur mixture into the jars, then the bean mixture and the onions and basil.
Tags:
healthy
fast
sugar free
wheat free
dairy free
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