We show you how to make lunchtime interesting with these three easy recipes from ‘Vegan on the Go’ by Jérôme Eckmeier and Daniela Lais


Baked Sweet Potatoes with Lentil and Avocado Salad and a Grapefruit Dip (makes 1 large or 2 small portions)


For the Sweet Potatoes and Salad

sweet potato

  • 2 small sweet potatoes
  • 150g (2 cups) beluga lentils
  • 100ml (1/2 cup) vegetable stock
  • 1 avocado
  • 1 small red onion
  • ½ red chilli
  • 1 tbsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper


For the Dip

  • 100g (1/2 cup) vegan cream cheese
  • Finely grated zest and juice of ¼ unwaxed grapefruit
  • Pinch of cayenne pepper
  • Pinch of chilli flakes



  1. Preheat the oven to 200°C (400°F/Gas Mark 6). Wash and pat dry the sweet potatoes, prick with a fork, place on a baking tray lined with foil, and bake in the centre of the oven for 25 minutes.
  2. Meanwhile, cook the lentils in the stock according to the packet instructions until they are just done. Halve the avocado and remove the stone. Scoop out the avocado from the skin using a spoon and chop it finely. Peel and finely chop the onion. Deseed and finely chop the chilli. Drain the lentils in a sieve, then mix in a bowl with the avocado, onion, and chilli. Stir together the vinegar, oil, salt, and pepper to make the dressing. Pour the dressing over the lentils and gently stir to coat them.
  3. For the dip, mix the cream cheese with the grapefruit zest and juice, cayenne pepper, and chilli flakes and stir until smooth. Season with salt and pepper to taste.
  4. Pack up the sweet potatoes (wrapped in foil), salad, and dip separately to take with you. To serve, optionally reheat the potatoes and cut them lengthways, or split into halves. Top with the salad and serve with the dip.


Nutrition per 100g:

  • Calories: 148
  • Carbohydrate: 13.0g
  • Sugars: 3.0g
  • Fat: 8.3g
  • Saturated fat: 1.6g
  • Protein: 3.2g
  • Salt: 0.76



Indian Chickpea and Pomegranate Salad (makes 1 medium or 2 small portions)


For the Salad

chickpea salad

  • 1 spring onion
  • ½ red pepper
  • ½ onion
  • 11/2cm (½in) piece fresh root ginger
  • ½ pomegranate
  • 1 x 400g tin (2 cups) chickpeas
  • 25g (1/4 cup) pine nuts


For the Dressing

  • 1 tbsp soya yogurt, or other plant-based yogurt
  • 1 tbsp chopped mint leaves
  • ½ tsp sea salt
  • Pinch freshly ground white pepper
  • Pinch ground cumin
  • ½ tsp garam masala
  • Pinch sugar



  1. To make the salad, trim the spring onion and slice into fine rings. Remove the seeds from the pepper, then cut into thin strips. Peel and finely chop the onion and ginger. Remove the seeds from the pomegranate. Tip the chickpeas into a sieve and rinse with cold water before leaving to drain. Put all the prepared ingredients into a bowl.
  2. For the dressing, mix together the yogurt, mint, salt, pepper, cumin, garam masala, and sugar. Add the dressing to the salad in the bowl and carefully mix together. Toast the pine nuts in a dry pan until golden brown. Pack up the salad and pine nuts separately to take with you, or just combine them ahead of time.


Nutrition per 100g:

  • Calories: 144
  • Carbohydrates: 13.0g
  • Sugars: 3.1g
  • Fat: 4.2g
  • Saturates 0.3g
  • Protein: 4.1g
  • Salt: 0.51g


Potsticker Noodles (makes 1 portion)


For the Sauce

potsticker noodles

  • 5 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp red curry paste
  • ½ tsp sesame oil
  • Pinch chilli powder
  • 2 tbsp finely chopped spring onion greens


For the Noodles

  • ½ small pak choi
  • 1 tbsp coconut oil
  • 80g (1/2 cup) broccoli florets
  • Sea salt
  • Freshly ground black pepper
  • 80g (2.8 oz) broad rice noodles (from an Asian supermarket)
  • ½ tsp finely grated fresh root ginger



  1. To make the sauce, add all the ingredients to a screw-top jar. Close the lid firmly and shake vigorously until the ingredients are well combined. Set aside.
  2. Finely chop the pak choi. Heat the oil in a pan and sauté the broccoli until it is just cooked. Season with salt and pepper and set aside.
  3. Cook the noodles in salted water according to the packet instructions. Add the pak choi shortly before the end of the cooking time. Drain the noodles and pak choi in a sieve, plunge into cold water, then drain again, and return to the pan. Add the sauce and heat everything through again. Fold in the broccoli and ginger, then transfer to your lunchbox.


TIP:  “Potstickers” are filled dumplings made from rice flour. For our “potsticker” pasta, the filling is simply mixed in with the rice noodles. It’s quicker and easier, but just as tasty.


Nutrition per 100g:

  • Calories: 84
  • Carbohydrates: 9.6g
  • Sugars: 3.6g
  • Fat: 3.6g
  • Saturated fat: 2.5g
  • Protein: 2.1g
  • Salt: 2.1g


Recipes and images from: Vegan on the Go by Jérôme Eckmeier and Daniela Lais. DK, 1 June, £12.99. DK.com. Photography: © Brigitte Sporrer/DK Verlag. Illustrations: © Sonja Gagel/DK Verlag


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