This simple lunch idea can be adjusted to what is in season, or the contents of your Growing Communities veg bag. Created by our volunteer Dietitian Chris.

Makes 8 generous lunch sized portions.

Batch cooking / prepping your lunches for the week can save you time and money. Whilst making sure you have heathy, fibre, and protein packed food.

Ingredients

200g dried chick peas soaked overnight (or 8 hours) and cooked, or 2 cans drained
4 tbsp rapeseed oil (for roasting vegetables)
4 tbsp olive oil (2 for tofu marinade and 2 for dressing)
Seasonal vegetables for roasting, cubed / sliced eg squash, beetroot, carrot, pepper
Two blocks of Clean bean Tofu cubed
2tsp dried oregano
1 tbsp miso
1 tsp soy sauce
1tsp garlic powder
280g bulgar wheat (35g per portion)
1 tbsp bouillon
2 tbsp tahini
1 tbsp lemon juice
2 tsp smoked paprika
Salt & pepper
Seasonal leaves, micro greens or sprouts if available

Method

Pre heat oven to 200oC.
Mix the chopped vegetables with rapeseed oil and oregano, place on baking trays and put in oven for 30 mins. Make sure veg is spread out in one layer.
Marinade cubed tofu in 1tbsp miso, 2 tbsp olive oil, 1tsp soy sauce, 1tsp garlic powder.
Cook bulgar wheat in water (2:1 ratio) containing 1 tbsp boulion., Simmer for 10-15 mins, and leave lid on for 10 mins with heat off.
Mix roasted vegetables, bulgar wheat and chick peas in large bowl.
Make dressing with tahini, lemon juice, olive oil, smoked paprika, salt and pepper. Add water to get desired constancy.
Divide the bulgar wheat mixture into the number of portions you are doing.
Then divide up the tofu and dressing. Plus any sprouts / micro greens or seasonal leaves you are using.