Let Roasted Vegetables Transform Your Lunches

As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, in partnership with Earthbound Farm, we'll be sharing our happiest desk lunches -- and we want to see yours, too.

Today: All the reason we need to roast extra vegetables for dinner -- all week long.

Sweet potatoes are an easy vegetable to forget about. They're pantry lurkers -- quiet, unobtrusive, terribly dowdy.

But you should dig them out of wherever they're in hiding as fast as you can, and roast them in coconut oil and salt, like Marian does. And then you should start roasting all of your vegetables -- because they'll set your work lunches free.

Tote them into the office in one of these, and come noon, toss them into a pile of quinoa, or a tangle of greens. Dress everything (you do have that olive oil at your desk, don't you?), devour.

We forced our dreamy coconut-roasted sweet potatoes to play nicely with broccoli, a zippy dressing, and black quinoa. If you do the same, you may be annoyed with the the way the quinoa clings to the vegetables with a sort of magnetic pull.

Forgive it a minute later, when you're content, and sated, and not sad at all.

We're partnering with Earthbound Farm to bring you always fresh, never sad lunch ideas. Because dinner shouldn't be the only time that you put care into what you're eating.