School & Work Lunches #6 (Vegan/Plant-based) AD | JessBeautician

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Use code ‘jessicabeautician10’ for 10% off your order until March 31st. This video is kindly sponsored by monbento.
Show More Use code ‘jessicabeautician10’ for 10% off your order until March 31st. This video is kindly sponsored by monbento.

monbento Square Bento Box (Gifted): https://bit.ly/2GjMll6
monbento Sauce Cup (Gifted): https://bit.ly/2RO6ssN
monbento Cutlery (Gifted): https://bit.ly/2I7QJQA

KITCHENWARE:
Magimix (Gifted): https://amzn.to/2GoMCmK*
Knife (Gifted): https://amzn.to/2DAUSQ8*
Measuring cups: https://amzn.to/2IjYvwf*
Measuring spoons: https://amzn.to/2RUH2d1*
Chopping board: https://amzn.to/2Gkb8W1*
Table: http://bit.ly/2UR1L3i*

BBQ PULLED JACKFRUIT WRAP
BBQ MARINADE:
2/3 cup ketchup: https://amzn.to/2BlTqgS*
3 tbsp coconut nectar: https://amzn.to/2D9MHGV*
1 tbsp ACV: https://amzn.to/2DHgp6w*
1 tbsp vegan Worcester: https://amzn.to/2UHTgHH*
1 tsp tamari: https://amzn.to/2DFiZtC*
2 tsp liquid smoke: https://amzn.to/2BlNAMx* (or 1 tsp smoked paprika)
1 tsp garlic powder
Salt & pepper
1 can jackfruit: https://amzn.to/2HVUuxB*

Wholewheat wrap
1/3 can black beans, rinsed
Hummus
1/2 avocado
1/2 small red onion, sliced
Spinach
Coriander

Salad, cucumber

1/2 mango, cubed, raspberries and blueberries
Hummus chips: https://amzn.to/2BmVO6U*

Make the BBQ Marinade, by whisking all the ingredients together in a bowl. Drain the jackfruit and place it in a bowl/on a plate, then using two forks gently pull it apart. Add the jackfruit into the BBQ Marinade, mix well then cover and place in the fridge overnight or for 30mins minimum. Place the black beans in the centre of the wrap, then mash them up using a fork. Next, spread on some hummus, lay on half of the BBQ Jackfruit, add on the sliced avocado, red onion, spinach and coriander. Roll it up then slice it in half. Place those in the lunchbox along with some salad and some sliced cucumber.


TOMATO BASIL SPINACH PASTA SALAD
300g plum tomatoes
Handful basil
1 tbsp olive oil
Salt & pepper
Handful spinach
1 portion wholewheat pasta, pre-cooked

Rocket
1/2 red onion, sliced
Chopped walnuts
Balsamic vinegar

Strawberries, blueberries, dark chocolate

First half the baby plum tomatoes, place those in a bowl along with the basil, olive oil, salt and pepper, then mix everything together well. Add a the spinach into the main lunchbox container, add in a the pre-cooked pasta, then add in half of the tomato-basil salad. Mix everything together well in the box.


JACKFRUIT & QUINOA BOWL
1/2 portion BBQ jackfruit (leftover from Monday)
1/2 cup quinoa, pre-cooked
2/3 can black beans (leftover from Monday)
1/2 avocado (leftover from Monday)
Fresh coriander
Lime wedge
1/2 mango, cubed (leftover from Monday)

CORIANDER LIME DRESSING:
1 tsp olive oil
Juice 1/2 lime
1 tbsp coriander, chopped
Salt & pepper

Watermelon slices
Tortilla chips: https://amzn.to/2V0JOzr*
Dark chocolate: https://amzn.to/2BESdRM*
Almonds

Add the pre-cooked quinoa to the main lunchbox, then add the remaining half of the bbq pulled jackfruit along with the black beans, the sliced avocado topped with dried chilli flakes, the cubed mango, garnish with a wedge of lime and a bunch of fresh coriander. Make the dressing in the sauce cup and mix it together.


MEDITERRANEAN CHICKPEA SANDWICH
1 can chickpeas, rinsed
1/4 cup sun-dried tomatoes, chopped
1/4 cup jarred, roasted red peppers, chopped
1/4 cup black olives
1/4 cup basil
1 tsp capers
Juice 1/2 lemon
3 tbsp tahini: https://amzn.to/2DJTEyu*
1 tsp dijon mustard
Salt & pepper
Wholewheat bread
Lettuce, tomato

Rice cakes
Plum Tomato & Basil Salad (leftover from Tuesday)
Apple slices, blackberries, peanut butter

Add the chickpeas to a food processor with the sun-dried tomatoes, roasted red peppers, olives, basil, capers, lemon juice, tahini, salt and pepper, then pulse until it’s mixed together well but not until totally smooth. If you don’t have a food processor, you could also do this in a bowl using a potato masher. Next, take two slices of wholewheat bread and spread on half the Mediterranean Chickpea Salad. Lay on some sliced tomato and lettuce.


MEDITERRANEAN CHICKPEA PASTA
1 portion pre-cooked, wholewheat pasta
1/2 portion Mediterranean Chickpea Salad (leftover from Thursday)
Rocket, basil

Watermelon cubes, strawberries
Rice cake
Cocofina Hazelnut Chocolate Spread (gifted): https://amzn.to/2X72boq*

Place the pre-cooked, wholewheat pasta in the main lunch box, then add in the remaining Mediterranean Chickpea Salad and mix it through the pasta well in the box.


I'M WEARING:
Bracelet: http://bit.ly/2NlrcXn*
Ring: http://bit.ly/2Lzx1Py*
Nails: ‘Ballerina’ (Gifted) 30% off with code ‘JessB30’ here: https://bit.ly/2OccRAw


(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.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Disclaimer: This video is sponsored by monbento.
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