It’s that time of year when lots of us are spending time revising for exams and it’s so important to fuel ourselves with the nutrients we need to concentrate, focus and provide some excitement to the day! I’m always looking forward to my next meal and knowing I have a delicious lunchbox in my bag is always reassuring. A tasty lunch makes for a great well done to yourself for the morning’s hard work and will also energise you for the afternoon.

Preparation is key when you’re busy for one reason or another so it’s a great idea to prepare lunches beforehand. Buying food when you’re out is often not as nutritious and certainly not as cheap! Preparing your own lunch also means you can tailor it to just the way you like. I often experiment making different lunches which tend to begin with what I’m having for tea one night; that way I can prepare lots of food without spending lots of time doing it. For example, if I’m having quinoa with Monday night’s dinner, I’ll make 3 portions and that will be the base of my lunch for Tuesday and Wednesday.

This salad is so delicious and tastes so fresh. By cooking the sweet potato in coconut oil, it provides you with essential fatty acids which are really important for brain function. This lunch contains lots of veggies, getting vitamins and minerals into that hard working brain. Pumpkin seeds are a great source of plant protein, I add them to most salads and they give a great crunch. The whole thing is topped with a final dose of antioxidant-rich goji berries. The flavours in this salad all combine and contrast so well.

Makes 2:

6-8 sun-dried tomatoes
1 broccoli
2 handfuls of rocket
1 large/2 small sweet potatoes
1/2 lemon (juice and zest)
1 1/2 tbsp Olive oil
1 tbsp Coconut oil
Chilli Flakes
1 handful of goji berries
1 large handful of Pumpkin seeds

Preheat the oven to 180 degrees. Cut the sweet potato into cubes and cover with paprika and roast in coconut oil for around 30 minutes (I often put the coconut oil in the oven as it’s heating for a couple of minutes to let it melt then put the sweet potato on the tray after). Steam the broccoli for around 7 minutes so it’s still crunchy. Slice the sun-dried tomatoes and grate the lemon zest. Combine the cooked broccoli with the sun-dried tomatoes, lemon juice, lemon zest, chilli flakes olive oil and pumpkin seeds. Put the rocket into your lunch boxes followed by the cooled sweet potato and then the broccoli mixture. Top with goji berries and refrigerate.


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