Recipe: Our First Ever Lunch Box!

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For the second instalment in The Tupperware Series we’re throwing things back to our first ever lunch box! We delivered a few of these salads to a friend in an office down the road in March 2015, and to this day it’s still one of our absolute faves. It’s the perfect blend of creamy, bold and fresh flavours and is wonderfully filling thanks to the sole release carbs and good fats - perfect Monday-Friday fuel.

 
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ROAST SQUASH + AVOCADO BOX   

GF WF DF VE
Makes x2 lunch boxes or serves 2

INGREDIENTS

- 1 butternut squash, roasted
- 1 tbsp extra virgin olive oil
- 1 tsp Himalayan salt
- 1 cup cooked black quinoa
- 1 pack (about 6 stems) tenderstem broccoli
- Avocado mousse
- 2 large handfuls spinach
- 1/4 cup pomegranate seeds
- a handful crushed pistachios

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METHOD

  1. Chop the butternut squash into large wedges. Place on a baking tray, coat in olive oil, maple syrup and salt.  Bake at 180C for 45 mins.

  2. Cook the black quinoa in water with a pinch of salt - use a ratio of 1:3 quinoa to water and cook for approx. 20 minutes. Once cooked, pour onto a tray to cool.

  3. Blanche the broccoli in a pan of hot water, drain and set aside to cool.

  4. Make the avocado mousse.

  5. Once the butternut squash has cooked, leave it to cool before assembling the lunch boxes.


BOXING UP

  1. Put 1 large handful of spinach in each box

  2. Add 1/2 cup quinoa per box

  3. Add approx. 4 butternut squash slices per box and divide the broccoli evenly between each box. Mix the ingredients together slightly.

  4. Add a large dollop of avocado mousse to the centre of each lunch box.

  5. Scatter with pomegranate seeds and crushed pistachios.

(Follow the same steps if you’re serving it for dinner, but simply serve onto a plate - free free to serve the elements hot in the case!)

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AS GOOD TODAY AS IT WAS WHEN WE FIRST DELIVERED THIS LUNCH BOX IN MARCH 2015!

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pollen + grace