With a combination of packed class schedules and constantly being on the go, we all know that ramen noodles or take-out are a uni gal’s best friend. But with the help of plant-based nutritionist and personal trainer Emmanuelle Bonham, we bring you 5 super simple plant-based lunch recipes to help power your mind through the end of exams and assignments. 

1. Black bean spaghetti stir fry

-Stir fry broccoli, chilli, shredded beetroot and onion in sesame oil and soy sauce, add in fresh kale leaves, chickpeas, edamame and cooked black bean spaghetti.

Garnish: sesame and pumpkin seeds and fresh pomegranate seeds.

2. Roast vegetable cous cous

– Roast vegetables (onions, cherry tomatoes, bell peppers and aubergine) with seasoning and olive oil.

– Prepare cous cous and once cooled, mix with chickpeas, pomegranate seeds and drizzle with olive oil.

– Place the roast vegetables on a bed of cous cous and garnish with coriander and sesame seeds.

3. Vegetarian pulled chicken fajitas

– Stir fry fresh bell pepper, portobello mushroom, broccoli, shredded beetroot and onions.

– Add vegetarian pulled chicken then add fajita seasoning.

– While cooking mash an avocado, season and add lime or lemon juice.

– Add mix to tortilla wraps, add avocado and sprinkle with vegan cheese

4. Avocado on protein toast

– Toast protein bread.

– Add layer of hummus to toast and smashed avocado.

– Add sliced tomato, sesame seeds and pumpkin seeds.

– Season and garnish with alfalfa sprouts.

Note: keep toast and avocado separate until the last minute to prevent sogginess

5. Rainbow salad

– On a bed of fresh kale, place cooked pasta, chopped mango, watermelon and pineapple, edamame beans, baby corn, red cabbage, chopped mint, raw carrot and shredded beetroot, fresh tomato and bell pepper.

– Drizzle with olive oil and balsamic vinegar and season.