Fuel For Surfers-Lunchbox solutions

Recipe for Brown rice salad with homemade hummus from Busylittlefoodie’s Grace Brady!

IMG_4857rere1Carrying on from the sandwich lunchtime love of the last fuel for surfers post, I thought I’d give those of you who aren’t so keen on sandwiches a solution for your lunchtime. These yummy brown rice salad boxes are a great mix of colour, freshness and easy preparation. Everything can be made in one go and then stored for a few days or to feed an army for one day

Ingredients: Makes enough for four people or four lunches
1 butternut squash or a mix of root veggies like beetroot, carrots, parsnips (approx 2 of each)
2 cloves of garlic
1 tbs coconut oil
1 tsp chili flakes
salt and pepper

2 cups brown rice
4/5 cardamon seeds

4 big handfuls of salad leaves (fresh spinach/salad mix)
2/3 Tbs sunflower and pumpkin seeds and dried berries

1 can chickpeas
4 Tbsp olive oil
Lots of salt and pepper
Juice of 1 orange

IMG_4849rere1Method:
Preheat the oven to 200 C.
In a pot, measure the rice and 5 cups of cold water. Add the cardamon seeds and place the lid on top. Bring to the boil and then simmer at the lowest temperature for approx 40 minutes or until all the water is absorbed and the rice is tender to eat.

Wash, peel and chop your veggies into big cubes (think bite sized). I used butternut squash for this recipe but any of the veggies listed above are great for this. Places the chopped veg into a big bowl and add two cloves of garlic (leave the skin on and flatten with the side of a large knife), salt, pepper and chili flakes. Add coconut oil and mix evenly. Pour the veg onto a baking tray and place in the oven for 40 mins (may take a little longer, depending on the size of your veg). Check half way through by giving the tray and shake around to stop any veg from sticking or burning.

Meanwhile, with a handheld blender or masher, blend the drained, washed chickpeas, juice of one orange, salt, pepper and oil together to make your super quick hummus.

Once the rice is done, prepare the lunchbox. I keep enough rice and veg to keep me going for a few days in separate containers in the fridge. In the lunchbox, simply pile your ingredients in. I add rice, veggies, washed salad greens, hummus on the side with toasted seeds sprinkled over.

Easy and well worth making in batches so lunchtime is sorted. Enjoy the lunchbox awesomeness!IMG_4850rere1

Grace Brady
I’m Grace, the writer, photographer and foodie behind busylittlefoodie. I’m a food blogger, forager, food grower,farmer’s market lover, loose leaf tea obsessive who loves to surf, travel, be snap happy and love dearly.

Visit Graces Blog for more Great Recipes:

Leave a Reply

Your email address will not be published. Required fields are marked *