Mason Jar Meal Prep!


Zucchini zoodles with Kale pesto and roasted cherry tomatoes

For a healthy pasta alternative this zucchini zoodle salad with kale pesto makes a perfect lunch time salad. 



  • 1 punnet cherry tomatoes

  • 1 tsp olive oil

  • 2 -3 zucchinis

  • Boiling water

  • Sea salt

 For the Kale Pesto: 

  • 2 cups kale washed & roughly chopped (steams removed)

  • 1 cup basil leaves

  • 1/2 cup raw cashews (pine nuts or almonds can also be used)

  • 1 garlic clove

  • 2 tbsp parmesan cheese

  • 1 tbsp lemon juice

  • 1/2 cup plus 1 tbsp olive oil

  • Sea salt to taste



  • Pre heat the oven to 180°

  • Bake the cherry tomatoes on a small baking tray for 20- 25 minutes at 180° until the skins start to split.

  • Meanwhile, the pesto can be made; add all of the ingredients into a food processor and blitz until it comes together into a smooth creamy paste. Extra olive oil can be added if the paste is too thick. This recipes makes extra pesto that can be stored in the fridge for 4-5 days or frozen for a later meal.

  • Using a zoodle maker, spiralize the zucchinis, then blanch them in boiling water for a couple of minutes until they just start to soften. Drain into a colander and rinse under cold water. Skip this step if you prefer them raw.

  • Combine the drained zucchini zoodles, 2-3 tbsp of the pesto into a mixing bowl and gently toss to coat, add the baked tomatoes at the end.

  • Fill a mason jar or lunch box with the zoodle salad and consider yourself set for a healthy lunch alternative.


Serve: 2-3 people

Cook / prep time: 30-35 minutes



Crunchy spiced chickpea, pumpkin and kale salad

Mix up your work lunch with this crunchy chickpea salad spiced with the flavours of paprika and cumin tossed through baked sweet butternut pumpkin. Your work colleagues will wish you brought in extra for them!



  • 1/2 butternut pumpkin

  • ½ bunch kale rinsed

  • ½ bunch parsley leaves only

  • 1 tbsp olive oil

  • Good pinch sea salt

For the Spiced chickpeas:

  • 400g can rinsed Chickpeas

  • 1 tsp Sweet paprika powder

  • 1 tsp Cumin powder

  • 1 tsp coriander powder

  • 1-2 Garlic clove minced

  • Good pinch sea salt

  • 1 ½ tbsp olive oil

  • 1 tbsp maple syrup

For the dressing:
  • ¼ cup coconut or dairy yogurt

  • Juice of ½ lemon

  • Pinch of cumin powder

  • Pinch of Paprika powder



  1. Pre-heat the oven to 180° and line a medium baking tray with baking paper.

  2. Slice the pumpkin into 1.5 cm wide slices and arrange them on the baking tray. Drizzle over with olive oil and bake in the oven for 30 -35 mins or until they are cooked through.

  3. In a small bowl, toss together the rinsed chickpeas along with all the spiced chickpea ingredients. Spread the chickpeas out onto a small baking tray lined with baking paper and place in the oven along side the pumpkin. Cook for 20-25 minutes or until slightly crunchy, tossing the tray a couple of times through out the cooking process.

  4. In a large salad bowl rip up the kale with your hands, drizzle over with 1 tbsp olive oil and a good pinch of sea salt. Massage the kale until it starts to soften.

  5. Dice up the cooked pumpkin up into small cubes and add to the kale salad along with the crunchy spiced chickpeas and the parsley leaves.

  6. To make the dressing combine all ingredients into a jar or small bowl, stir well to combine.

  7. Fill a mason jar or lunch box with the salad and a separate small jar for the dressing to be drizzled over at lunch time.

Serves: 4 -5 people

Cook / prep time: 40 minutes




Colourful Raw veg salad

This raw chop chop style salad is packed with fresh vegetables and herbs in all the shades of the rainbow for a healthy lunch time alternative. Drizzle over the zesty lime and avocado dressing for added flavour.


  • 1 bunch broccolini finely chopped

  • 1/8th red cabbage finely sliced

  • 1 carrot

  • 1 avocado diced into cubes

  • ½ bunch mint leaves roughly chopped

  • ½ bunch coriander leaves

  • 1 tbsp pepita seeds

  • 1 tbsp sunflower seeds

  • 1 cup quinoa

  • 2 cups water

  • Pinch of sea salt

For the avocado dressing:½ rip medium avocado

  • ½ bunch of coriander stems

  • Small handful of mint leaves

  • 1 ½ tbsp lime juice

  • 1 tbsp olive oil

  • Pinch of sea salt



  1. Combine the quinoa, water and a good pinch of sea salt into a medium saucepan with a lid slightly ajar. Bring up to boiling point then turn down the heat to a low simmer, cook until the quinoa has absorbed all the water (15-20 minutes). Once cooked remove from the heat and allow to steam with the lid on for a few minutes. Allow to cool completely before adding to the salad.

  2. Slice up the carrot using a mandolin into thin match sticks.

  3. Combine all the salad ingredients onto a large salad bowl along with the cooled quinoa and gently toss.

  4. To make the avocado dressing combine all the ingredients into a food processor and pulse until a smooth consistency. A little more lime juice can be added if its too thick.

  5. Fill a mason jar or lunch box with the salad and a separate small jar for the dressing to be drizzled over at lunch time.


Serves: 4 people

Cook / prep time: 35 – 40 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.