As I take my lunch to the office with me every day I am always trying to think up recipes that I can eat warm as a filling supper, but that will taste good and travel well for lunch the next day - this recipe ticks all the boxes. The cherry tomatoes and homegrown sprouts keep it fresh and crunchy, whilst the quinoa and sweet potato make it seriously satisfying, keeping you from feeling hungry all afternoon. You can play with the quantities a bit depending on how hungry you are - I would choose to mix in some more tomato, sprouts and rocket at lunch time - and most of it can be prepared on a Sunday, ready for the week ahead.
Whilst I am not much of a gardner myself, my dad has taught me the joy of cooking and eating straight from your own garden. It is such a pleasure to eat something that you have planted and nurtured yourself, you can't beat the how fresh dishes taste when you have picked and prepared the ingredients that day.
Obviously, living in the city with no outdoor space doesn't make it very easy to grow your own - it is lucky there is such an abundance of fresh produce markets scattered all over Paris every single day. The next best alternative to you very own vegetable patch - sprouting.
Sprouts are little power houses of goodness - they are cheap, easy and quick to grow yourself and can be sprinkled onto/stirred into basically every meal to give you an extra boost of vitamins and minerals. Since, by sprouting, you are essentially bringing a dormant seed/bean/grain to life, you are reactivating (and then consuming and benefitting from) all the amazing things that help the little bean grow into a proper plant!
Here is a much better explanation of sprouting and why it is good for you, and here is a simple guide from Sarah at My New Roots to show you how to grow your own sprouts - she is an absolute goddess of all things healthy, and her recipes are gorgeous.
1 cup of cherry tomatoes
0.5 cup of quinoa
1 red pepper
1 small sweet potato
2 cups of rocket
0.5 cup of sprouts (I used sprouted mung beans)
1 tbsp tamari
1 tbsp lemon juice
1 tbsp sunflower seeds
Pre-heat the oven to 200°C. Chop the pepper and sweet potato into small cubes, toss in a drizzle of olive oïl and roast in a baking tray for 40-45 minutes.
While those are cooking, half the cherry tomatoes and cook your quinoa. Bring just over 1 cup of water to the boil, add in the quinoa and cook for 12-15 minutes, stirring often, until all the water has been absorbed. Take off the heat and stir through the tamari and lemon juice.
Once the pepper and sweet potato are ready (allow them to cool for a few minutes after cooking) toss all ingredients - other than the sunflower seeds - together in a bowl. Add the sunflower seeds just before serving so that they keep their crunch. Enjoy!