The back to school shopping is sorted in readiness for the schools opening again. And, to make things a little easier for all the mums and dads out there, who are having to create healthy and interesting packed lunches for the kids, we thought we’d bring some fantastic healthy school lunchbox ideas and recipes to the table.
It certainly beats sandwiches!
Can you Believe These are School Dinners?
ProVeg UK’s School Plates programme is revolutionising school food across the UK by increasing the quantity and quality of plant-based meals served.
They’re currently working with over 5,000 schools across the UK, feeding over 800,000 schoolchildren daily.
Featuring delicious recipes such as Sri Lankan Sweet Potato and Coconut Curry and Spicy Singapore Noodles — not to mention winning desserts like Sticky Chocolate Brownie with Banana Nice Cream — it’s no wonder they’ve been a massive hit!
Each family-friendly recipe, created by ProVeg’s in-house nutritionist and plant-based chefs, is simple to make and low-cost too. The perfect answer to rising living costs and the growing demand for plant-based food. Not to mention tasty!
One of ProVeg UK’s chefs, Lisa Marley, says of the healthy school lunchbox ideas:
The thing UK Mums TV likes best about the recipes is that they’re suitable for the entire household to enjoy. Make a meal plan, create a batch and you’ll all have a tasty and nutritious lunch for the whole family.
Mexican-style Chilli Non Carne (VE)
Why not try this delicious Mexican-style Chilli Non Carne? It’s suitable for vegans and is a low-cost, high-protein and vitamin-packed meal that all the family will love.
Mexican-style Chilli Non Carne
- 0.6 tbsp Oil
- 104g Onions finely chopped
- 80g Red Pepper finely diced
- 0.6tsp Mild chillli powder
- 0.6tsp Ground cumin
- 1.2tsp Sweet, smoked paprika
- 1.2tsp Garlic granules
- 18g Tomato puree
- 60g Brown lentils
- 30g Soya mince dried
- 240g Chopped tomatoes canned
- 0.6ml Veg stock
- 90g Sweetcorn drained
- 144g Kidney beans rinsed & drained
- Heat the oil and cook the onion for a few minutes until soft.
- Add the red pepper, chilli, cumin, paprikanand garlic granules and cook for a further 2 minutes, stirring.
- Add the tomato puree and cook for a further 2 minutes, stirring.
- Add all the remaining ingredients except the sweetcorn and the kidney beans
- Stir to combine, bring to the boil and simmer gently for 35 minutes or until the lentils are completely cooked. Add more stock if required.
- Add the sweetcorn and kidney beans, bring back to a simmer and cook for a further 10 minutes.