Roasted sweet potatoes, chickpeas, quinoa, and baby spinach make this an easy, gluten-free lunch box that holds up well once packed. It’s high in fiber and plant protein and works well for work lunches, outings, or make-ahead meals enjoyed cold or at room temperature.
Ingredients
- 2 large sweet potatoes peeled and diced
- 2 shallots peeled and roughly chopped
- 1 sprig of rosemary or thyme
- Pinch of salt
- tbsp olive oil
- 1 tin chickpeas
- 4 tbsp whole nuts
- 2 tbsp maple syrup
- Cooked quinoa
- Baby spinach leaves
- Dressing of your choice
Instructions
- Preheat the oven to 180°C.
- Spread the sweet potatoes on a large baking tray along with the shallots and herbs. Drizzle with olive oil, lightly season with salt, and toss to coat. Roast for 20 minutes.
- Add the chickpeas to the tray and toss everything together. Return to the oven for another 20 minutes.
- Mix the nuts with the maple syrup and a pinch of salt. Add them to the tray, stir, and roast for a further 5 minutes.
- Serve the roasted mixture with the cooked quinoa, baby spinach leaves, and a dressing of your choice.