The best healthy lunch box

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Serves 1

– 1 small sweet potato

– a handful of rocket (arugula)

– 1/2 a can of chickpeas

– 1/3 of a large cucumber

– half a dozen cherry tomatoes

– 1/2 a teaspoon of chilli flakes

-1/4 of a teaspoon of cinnamon

For the dressing

– 1/2 a teaspoon of honey

– 1/2 a lemon

– 3 tablespoons of olive oil

Start by pre-heating the oven to 180C, then chop the sweet potato into wedges. Put the wedges on a baking tray and sprinkle them with the cinnamon, a little salt and some olive oil. Place these in the oven and let them cook for an hour.

Half way through the baking add the chickpeas to the tray. Drain and rinse them from the can, then sprinkle them over the sweet potatoes with the chilli flakes. Let these bake together for the remaining 30 minutes.

Just before they finish cooking chop the cucumber and tomatoes into small pieces and stir the dressing together.

If you’re taking this to work with you then let the sweet potatoes and chickpeas cool down before mixing it all together and storing it in an airtight container.

 Source: Deliciously Ella

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