Roasted parsnips with Brussels sprouts and smoked paprika dip
Noon at half past one: appointments chase meetings, the phone rings uninterruptedly and the customer rings spontaneously dug up three small projects, which he needs in one hour at the latest. There is also a big hole in the stomach. The mood drops to a new low, while you tear the third paper jam of the day snarling from the printer. No time for a lunch break. And the cardboard cheese roll wrapped in plastic with a finger-thick butter spread from the cafeteria would now crown it all. All stupid.
But fortunately, one suddenly remembers this beautiful lunch box, waiting with a delicious, homemade lunch snack on the desk. And the mood is light years better ....
Roasted vegetables, for example, are great to take along as a meal on the go. It does not cool, does not drain, can be prepared in infinite variations and flavors, provides energy and makes you feel full without causing any of the infamous lunchbreak komas. In addition, you can use for the ever-ready lunch practical remainders of dinner or long-lasting fridge-curlers worthwhile. I'm a fan.
The combination possibilities are really endless. What about a delicious topping? Small feta cubes, some grated cheese, a spicy dip, eggs, fresh herbs, nuts or leftovers make great vegetables and provide protein.
By the way, may I introduce you? This is my acting favorite lunch box. It makes for good mood even without content ...
My suggestion for a delicious vegan lunch box filling:
6 little parsnips Peel and cut into bite-sized slices. 1 handful of Brussels sprouts puzen. In a pan, heat 1 tbsp of olive oil and sauté the vegetables. Cook on medium heat for about 10 minutes until the parsnips are lightly browned. Clean 1 red pepper , cut into strips and add half of the strips to the pan. Add one sip vegetable broth and simmer for a few minutes until the vegetables are soft. Season with salt and pepper .
While the vegetables are steaming, prepare a spicy dip: the remaining pepper strips with 1/2 pack of white cheese (vegan), 1/2 teaspoon smoked paprika powder , salt , pepper , 1 pinch of chile 1 teaspoon olive oil and 1 teaspoon red wine vinegar puree.
Put the cooled vegetables in a pretty tin and put the pepper dip in a mini tin or directly to the vegetables.