Guess what I'm packing for lunch this week because I refuse to buy lunch at work anymore.

sticky soy roasted squash and crispy chickpea salad 🥗welcome back to week 5 of my ⭐️Packed Lunch Prep⭐️ series where every week I’m showing you what I make for my packed lunch! it’s been one month of this series and I am so happy you have all been loving it so far so stay tuned every week for the new eps. ingredients and measurements below! I also launched my substack earlier for all the full recipes so you can find them all in one place, the links in my bio and you can subscribe for free to get the recipes in your inbox every week 💌 serves 3-4 roast squash • 2x small butter nut squash (or 1 big) • 1tbsp soy sauce • 1tbsp honey • 1 tbsp olive oil • garlic powder, mixed herb and paprika generous sprinkle crispy chickpea • 1x can drained rinsed chickpeas • 1 tsp olive oil • 1 tsp honey • garlic powder, salt and herbs to taste salad • 1/2 cup dried quinoa • 2 handful chopped spinach • 80g pomegranate • 15g chopped flat leaf parsley • pumpkin seeds • sunflower and sesame seeds dressing • 2 tbsp cider vinegar • 2 tbsp soy sauce • 3 tsp honey • 1 tsp sesame oil • 1/2 tsp garlic powder • 1/2 tsp mixed herbs full recipe on my substack 🔗 come back next week for more lunch meal prep inspo!