Sunday, 14 September 2014

Quick and simple lunch idea: roast vegetables with seeds

Makes lunch for one for 2 or 3 days

You will need:
3 large beetroot bulbs or a mix of small and large
2 jacket potatoes
2 carrots
1/4 of a cauliflower
3 sticks of celery
handful of pumpkin seeds
handful of sesame seeds
olive oil for drizzling over the veg

In order to save money I try to make my lunch for work as often as possible. This is the lunch I will be taking with me to work for the next two or three days. I will also be taking an orange and some crackers for snack time (usually 10am!).

This is such a simple recipe and requires very little effort. Here's how it goes:

Step 1
Wash your vegetables.

Step 2
Trim the outside part (skin??) of the beetroot and dice into cubes. See photo above for size guide.

Step 3
Cut your jacket potatoes into cubes and add to a baking tray, along with the beetroot.

Step 4
Drizzle over oil olive and cook at 200 degrees.

Step 5
Peel the carrots and dice. Cut the cauliflower up along with the celery. Add these to the baking tray after the beetroot and potatoes have been on for 15 minutes.

Step 6
Leave all the vegetables to cook for another 30 minutes. This means the potatoes and beetroot will have been in for a total of 45 minutes.

Step 7
Toast the pumpkin seeds and sesame seeds.

Step 8
Take your roasted vegetables out of the oven and add to a container. Pour the toasted seeds over the top, and you're done! That simple! 

I hope you enjoy this recipe and let me know if you try it out or if you would add anything to it.



  1. Replies
    1. Thank you! It was delicious, didn't quite make 3 lunches...


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