If Goldman Girl Taylor Williams Has Time to Pack a Plant-based Lunch, You Can Too
For the young professional, lunch is often fast, and sometimes, few and far between. And for Taylor Williams - one of my best friends and financial analyst for Goldman Sachs - free time itself is a gem. But she will never let hard work or long hours deter her love of food and cooking local, whole foods. Check out her fresh and fast plant-based lunches on the go.
It doesn't take a Goldman analyst to tally lunchtime costs and impact. The nearby salad bar or sub joint may seem like a satisfying quick fix, but it will snag your wallet and cause incredible waste. An average, quality-ingredient lunch runs around $8-$10, leading to $40-$50 out of your pocket each week. The waste keeps growing too. 100 million pieces of lunchtime trash are thrown away every 24 hours (statistics based on analysis of U.S. census, school lunch program and Environmental Protection Agency data – ecolunchboxes.com).
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Quinoa, topped with sweet potato, broccoli, black beans and guac
Quinoa with sautéed kale and edamame
Sweet potato chickpea Buddha bowl with maple tahini dressing
What seals the deal with all of these meals is Taylor's signature maple-tahini dressing:
1/4 cup tahini
1/4 cup boiling water
2 teaspoons maple syrup
1-2 teaspoons lemon juice
Salt and pepper to taste
Boil a quarter-cup of water, and then pour into a bowl containing the tahini. Mix well, and add the maple syrup, lemon juice, and salt and pepper to taste. Taylor usually adds the dressing to her workday dinner favorite: steamed cauliflower rice and kale with a little olive oil for flavor, but it can add spark to any quinoa or rice dish, such as those pictured above.