Lunch recipe
Packable vegan lunch boxes with roasted sweet potato, green lentils, carrots, red onion, salad leaves, parsley, lemon, and mustard dressing.
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Ingredients
large baking tray, mixing bowl, whisk, knife, chopping board
Method
Heat the oven to 220C/200C fan/gas 7. Cut the sweet potatoes and carrots into 2cm chunks, slice the red onion into wedges, drain and rinse the lentils, and roughly chop the parsley.
Toss the sweet potatoes, carrots, and red onion on a large baking tray with 1 tbsp olive oil, smoked paprika, salt, and pepper. Roast for 24 to 28 minutes, turning once, until the edges are golden and the centres are soft.
Whisk the lemon zest, lemon juice, Dijon mustard, remaining olive oil, and 1 tbsp water in a large bowl until glossy.
Add the lentils and half the parsley to the dressing. Stir well and leave for 5 minutes while the roasted vegetables finish so the lentils absorb the flavour.
Fold the hot roasted vegetables through the dressed lentils. Let the mixture cool for 5 minutes, then fold in the salad leaves so they soften slightly without collapsing.
Divide between four lunch boxes or bowls and finish with the remaining parsley. Chill the packed portions once cool.
