To some, meal prep is an absolute burden. However it shouldn't be. Preparing your meals for work lunches is the best way to save money as well as ensuring you are getting a great variety of nutrients. On days when I have not prepared my food, I find that when it hits 12:30pm, I will jump and grab the closest food available to me, which for the most part is unhealthy and slightly overpriced for what it is. 

I do like salads for lunch, but only if they’re filled with lots of good carbs! A bowl of lettuce and raw vegetables can fill me up for a total of about 45 minutes.

My favourite salad bulky items I love to use are quinoa and sweet potato. It’s amazing how much you can stretch one medium sized sweet potato. This batch of salad I’ve made is enough food for three days worth of lunches! Perfect.

To compliment the sweet potato and quinoa, I have paired it up with a balsamic mustard dressing. Homemade dressings are the way to go to avoid all the preservatives and other assorted ingredients that end up in off the shelf dressings.

So here it is!

Sweet Potato and Quinoa Salad

 What you’re going to need

1 medium sweet potato, chopped into even pieces

1/2 cup quinoa (I used tricolour for  this recipe but feel free to use white,  black or red)

1/4 cup pistachios, shelled

50 grams danish feta, roughly  chopped

fresh rosemary

fresh thyme

2 tablespoons olive oil

Dressing (to taste but here are some rough measurements)

1 1/2 teaspoons balsamic vinegar

1 teaspoon dijon mustard

1/4 cup olive oil

cracked salt and pepper

Method

  1. Preheat oven to 200 degrees Celcius.
  2. On a lined baking tray, add the chopped sweet potato, olive oil, rosemary and thyme. Season with cracked salt then place tray on a high shelf in the oven.
  3. Whilst the potato is baking, prepare quinoa according to packet instructions. In addition, prepare the dressing in a small bowl/measuring jug
  4. With ideal timing, the sweet potato and quinoa should be ready at the same time. Set aside and allow to cool for 5 minutes
  5. In a large bowl place the sweet potato, quinoa, pistachios and feta. Add dressing to taste.
  6. Serve immediately or store in the fridge for up to 3 days.

For more recipes like this and other delicious and healthy meals, check out my blog. 

https://theeconomicfoodie.wordpress.com/

 

 

Published by Rebecca Casey