Swerve the stress of what to have for lunch with this healthy salad recipe you can prep for the whole week.
Always stuck for lunch ideas? Save yourself time and energy by batch cooking with this simple autumn salad pot recipe. This recipe is for two jars but feel free to double or triple the ingredients to prep your lunch for the whole week. Packed into a handy Mason jar, we have quinoa, sweet potato, black beans feta, pomegranate and spinach. ‘Eat the rainbow’ is common advice from health scientists for a good reason and this salad is bursting with colour (and vitamins!). Quinoa is also a great source of fibre, protein and magnesium so this lunch should leave you feeling nice and full until your evening meal.
Top tip: If you have a smaller pot or Tupperware, keep the vinaigrette separate and pour over the salad when you’re ready to eat!
Cooking time: 40 minutes
For the salad:
- 1 large sweet potato, diced
- 1 tbsp olive oil
- salt and pepper
- 150 g quinoa
- 4 tbsp canned black beans
- 2 tbsp pomegranate seeds
- 2 tbsp feta cheese, crumbled
- 100 g spinach
For the vinaigrette:
- 1 tbsp extra virgin olive oil
- 1 tsp mustard
- 1 tbsp maple syrup
- 1 tsp balsamic vinegar
- Preheat the oven to 200 degrees.
- Line a baking sheet with baking paper and place the cubes of sweet potato on it. Drizzle with olive oil and add a pinch of salt and pepper.
- Roast for 20 to 25 minutes until tender.
- Meanwhile, cook the quinoa until tender according to package instructions.
- Divide the quinoa between Mason jars and top with a layer sweet potato.
- Top that with black beans, beetroot, pomegranate seeds and crumbled feta cheese.
- Finish the salad with the crumbled feta and spinach.
- Make the vinaigrette by stirring all the ingredients in a small bowl and divide (preferably last minute) between the salads, pouring over the top.