School & Work Lunch Ideas #7 (Vegan/Plant-based) AD | JessBeautician

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Use code: ‘JESSBEAUTICIAN10’ for 10% until July 31st: https://www.monbento.co.uk. This video is kindly sponsored by monbento.
Show More Use code: ‘JESSBEAUTICIAN10’ for 10% until July 31st: https://www.monbento.co.uk. This video is kindly sponsored by monbento.

Flower Mood collection (Gifted): http://bit.ly/2FlNGFX
Cutlery (Gifted): http://bit.ly/2ZsRdtE
Sauce cups (Gifted) : http://bit.ly/2ZAkzpM

Food wrap: http://bit.ly/2QL252G*
Knife (Gifted): https://amzn.to/2RsKe17*
Glass bowl: https://amzn.to/2RyfMTk*
Table: http://bit.ly/2UR1L3i*

JACKFRUIT NOODLE SALAD
CHILLI-LIME JACKFRUIT:
1 can jackfruit: https://amzn.to/31jqCRo*
Zest & juice of 1/2 lime
2 tsp coconut vinegar
2 tsp sesame oil
Small handful fresh coriander, chopped
1/2 tsp garlic flakes
1/4 tsp chilli flakes
Pinch cayenne
Salt & pepper

Mixed salad
1 portion udon noodles, precooked
1/3 red pepper, strips
2 spring onions, sliced
Sesame seeds, coriander, lime

PEANUT SAUCE:
1 tsp peanut butter
1 tsp sesame oil
1 tsp soy sauce
1 tsp rice vinegar
1 tsp sriracha: https://amzn.to/2ZHnyNn*
1 tsp lime juice

LoveRaw: https://amzn.to/2KX5qei*

Drain the jackfruit, empty into a bowl then pull it apart with two forks. Add in the lime zest and juice, the sesame oil, coconut vinegar, coriander, garlic flakes, chilli flakes, salt and pepper. Mix well, cover and place in the fridge to marinade for 30 mins or overnight.

Add the noodles, half of the Chilli-Lime Jackfruit, mixed salad, spring onion and red pepper into a bowl, turn it through then transfer it into one of the bento boxes. Sprinkle on a few sesame seeds, add fresh coriander and lime wedge. Serve with Peanut Sauce.


MANGO AVO-WRAP
1 seeded, wholewheat wrap
1/2 cup hummus
1/2 mango, cubed
1/2 avocado, cubed
1/3 red pepper, cubed
2 spring onions, chopped
Fresh coriander
Lettuce

Hummus chips, apple wedges
Mr Organic Spread: https://amzn.to/2RtzW0r*

Add the hummus to a bowl with the avocado, mango, red pepper, spring onions, and coriander. Mix that all through well, then place it on the wrap. Add on more coriander, lettuce, then wrap it up and slice it in half.


JACKFRUIT TORTILLA SALAD
1 seeded, wholewheat tortilla
Remaining Chilli-Lime Jackfruit
Handful mixed salad
1/3 can corn
1/3 can black beans
1/4 avocado, cubed
1 spring onion, chopped

AVOCADO DIP:
1/4 avocado
Small handful fresh coriander, chopped
Juice 1/2 lime
1 tsp olive oil
1 tsp apple cider vinegar
Salt & pepper

Mango, strawberries
Trek flapjack: https://amzn.to/2WWZrNG*

Cut the tortilla into thin strips. To the other half of the Chilli Lime Jackfruit leftover from Monday’s lunch, add the mixed salad, black beans, sweetcorn, 1/4 of the avocado, tortilla strips, spring onion and coriander, then give everything a good mix together before transferring it to one bento box container. Mix all of the Avocado Dip ingredients together in the same bowl then place it in the small pot.


CREAMY MEXICAN CHIPOTLE PASTA SALAD
CHIPTOLE YOGHURT:
1 cup coconut yoghurt/vegan mayo
Juice 1/2 lime
Small handful fresh coriander, chopped
2 tsp sriracha
1 tsp chipotle chilli flakes
1 tsp garlic flakes
Salt & pepper

1 portion wholewheat pasta, pre-cooked
1/3 can sweetcorn
1/3 can black beans
1/3 red pepper, chopped
1/2 red onion, chopped red pepper
coriander

Raspberries, blueberries, almond butter
Trek Protein bar: https://amzn.to/2ZIqbyj*

Make the Chipotle Yoghurt by mixing all of the ingredients together well combined. Add the precooked pasta to a bowl with the sweetcorn, black beans, red pepper, red onion and around 3/4 of the Chipotle Yoghurt (reserve what’s left in the fridge), and stir it through the pasta salad. Transfer the pasta salad into one of the bento boxes.


AVOCADO QUESDILLAS
1 avocado
1/3 can black beans
1/3 can corn
1/2 red onion
Juice 1/2 lime
Small handful fresh coriander, chopped
1/4 tsp chilli flakes
1/2 tsp onion flakes
salt & pepper

Lentil chips, Chipotle Yoghurt, orange wedges

Mash the avocado and place it in a bowl with the red onion, sweetcorn, black beans, lime juice, added in a bunch of chopped fresh coriander, onion flakes, chilli flakes, salt and pepper. Give it all a really good mix together so that all of the other ingredients are mashed through the avocado. Toast the wrap in a flat pan until it becomes slightly crispy, then place on a chopping board and add the avocado quesadilla mixture to one half. Press it down using the back of a fork, then cut the wrap in half and place the plain half on top, cut it in half then half again, if any filling falls out just use the back of the knife to push it back in and neaten it up. Place the quesadilla wedges into one of the bento box containers and put the remaining Chipotle Yoghurt in the small pot.

Disclaimer: This video is sponsored by monbento.

(Gifted)
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

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