Sunday rituals in our flat include a lidl trip, a catch-up over a nice pot of coffee and most importantly meal prepping.
I love these hours of mundane ‘life admin’, of not being in the library but still feeling productive. Meal prepping is especially helpful amidst this final semester of uni. It makes the mornings that little bit smoother, its cheaper and nutritious.
This post marks the beginning of a new project here on the blog. The Sunday Rituals will be a series of posts, probably revolving mainly around food and recipes. Little nods to the things in life that are sweet but over looked. For me that includes my Sunday meal prepping for the upcoming library lunches.
To kick off the Sunday Rituals Series I thought I’d share one of my favourite my go-to recipes. It travels well in a lunch box and is happy in the fridge for 2-3 days. Just a note to say that all the quantities are vague, so see them more as a suggestion or a guide. Feel free also to substitute as you wish depending on taste/dietary requirement or whats in your kitchen. To make it gluten free use quinoa instead.
Sweet potato, Courgette & Pearl Barley Salad
- Pearl Barley
- Sweet potato
- Stock- I used vegan bouillon powder
- Smoked Paprika
- Fresh Herbs- I had some coriander and mint to use up
- Limes and/or Lemons
- Cider Vinegar
- Salt + Pepper
- Olive Oil
- Cook the pearl barley with the stock, 20-25 min or until chewy. To add an extra level of flavour I often add some mixed herbs/turmeric/smoked paprika.
- Heat up your oven- to about 180-170 degrees. Peel and chop your sweet potato into cubes and lay onto a baking tray. Peel and bash 2-3 cloves of garlic, add to the sweet potatoes. Then add the spices! I give a liberal dosage of turmeric, cumin, smoked paprika. Chilli flakes are also a nice addition. Then a good glug of olive oil, season with salt and pepper too. Whack it into the oven, check on it occasionally and removed when cooked.
- Thickly chop the onions and cube the courgette. Fry in a small bit of olive oil and add garlic once the veg has had a few minutes in the pan. Cook till golden.
- Once everything is cooked, combine into a big bowl. You don’t need to wait for all the components to cool before combining. Just chuck it all in as it finishes.
- Make the dressing. Grab a jam jar or something that can be shaken without leaking. Then get your citrus; I used a lime but lemons are also great. Zest a lime or 2, and use juice of both. Add a good splash of the cider vinegar- you can make a dressing without this, just use more lime/lemon juice. For the olive oil, I use the ratio of 3:1, so 3 parts citrus/vinegar to 1 part oil. Here is where the jam jar comes in handy, I look at the side of the jar as I pour in the oil as to get the oil quantity right. Roughly chop your fresh herbs (I used mint and coriander) and put them in the jar. Finally, to take an edge off the sharpness of the citrus/vinegar combo add a teaspoon of honey/agave syrup/maple syrup. Shake up, taste test, tweek if needed and then chuck over the veg and pearl barley mix.
- Transfer to a container and keep in the fridge. Happy for about 3 days. Little things like some salad leaves or seeds are nice things to add in when eating.
I hope this recipe brings you some lunch box joy this week if you do use it.
Have a lovely week friends.
Till next time