I’ve been carrying a packed lunch since I was 5 (minus those college years where lunch was mainly at the cafeteria). Luckily, those first 13 years my mom packed my lunch nearly everyday and she forced me into a healthy habit! Nowadays I tend to rely on leftovers as the main source of lunch for both J and I.
With Australia’s high food costs, grabbing a sandwich from a cafe is at least $10. If you have a partner, that’s $20 per day for lunch which equals $100 for the work week. That’s not taking into account drinks and don’t get me started on coffee/tea breaks! My grocery bill for the week is around $100 and that covers all meals for an entire week for two active people. The other challenges with buying lunch is the lack of ingredient control, tendency to be underwhelmed or overeat and promotes further poor food choices.
For days where I have no leftovers, like today, I try to come up with quick, easy and healthy lunches. For today’s lunch , the only prep I did was throw a handful of shredded cheese in a container and put everything in my lunchbox. I prepared my lunch at work and was sitting at the table chatting to the girls within 5 minutes.
5 Minute Sweet Potato & Black Bean Bowl
1 Small sweet potato (I used about 2/3 of mine)
3-4 Tbs Black beans
1/4 C Cheese
1-2 Tbs Sriracha (more or less depending on preference)
Cut sweet potato in small cubes. Add enough water to cover the bottom of the bowl. Cover bowl with cling wrap and microwave for 2 minutes.
While the sweet potato is cooking, slice avocado and open can of black beans. Rinse the beans to reduce the sodium levels.
Stir sweet potato and microwave for 40 more seconds. If there is any water left drain before adding cheese, beans and half the sriracha. Microwave for 20 seconds. Add avocado and drizzle with remaining sriracha. Enjoy!!
There are many ways to vary this meal that wouldn’t add much more time!
*1 Tbs Salsa & 1 Tbs of Greek yogurt would be a little less spicy and more creamy than the sriracha
*Adding in 1/3 cup quinoa would add some great protein.
*If you had leftover cooked veggies or corn, they would add a more veggie balance