5 Easy and Nutritious Recipes for Busy Students

5 Easy and Nutritious Recipes for  Busy Students

In college time is short, so here are 5 nutritious and easy student recipes for busy bees and late-night owls

Need inspiration for easy and nutritious meals at college? At ingarden, we’re on a mission to make everyone’s life more nutritious. With just a simple sprinkling of microgreens, you can enrich your meals with a huge amount of high-impact nutrition. With the new college year on the horizon, we’ve created a special guide with five easy and nutritious lunches for every day of the school week. From a classic breakfast dish to a satisfying dinner, these recipes are sure to become staples in your meal planning. They’re packed with goodness, and your friends will love them, too! So, grab your apron and let's get cooking!

caprese sandwich by ingarden

Monday: Caprese Sandwich 

1 person, 5 minutes



  • 2 slices ciabatta
  • 1 tomato
  • ½ ball mozzarella
  • Balsamic glaze
  • Sprinkling basil leaves
  • Handful arugula microgreens
  • Salt, freshly ground pepper


Step one: Toast the ciabatta. While the bread toasts, slice the tomato and mozzarella ball. 

Step two: Lay the tomato slices on one of the toasted ciabatta slices. Lay the mozzarella on top, and then add a stripe of balsamic glaze on top. 

Step three: Garnish with a sprinkling of basil and a handful of arugula microgreens. Top off with the other ciabatta slice. Enjoy! 

egg fried rice recipe by ingarden

Tuesday: Egg Fried Rice  

1 person, 15 minutes



  • ½ cup rice
  • Salt
  • 2 tablespoons sesame oil
  • 1 clove garlic
  • 1 spring onion
  • ½ green chili
  • 1 egg
  • 2 tablespoons soy sauce
  • Sesame seeds
  • Handful red cabbage microgreens


Step one: Boil the rice with a dash of salt. While the rice cooks, chop the garlic, spring onion, and green chili finely. 

Step two: Fry the chopped garlic, spring onion, and green chili in the sesame oil for five minutes on a medium heat, until they have softened. Once the rice is cooked, add it to the frying pan. Turn up the heat. 

Step three: Break an egg into the ingredients and stir quickly, until it starts to scramble. 

Step four: Mix in two tablespoons of soy sauce. Remove from the heat, and garnish with sesame seeds and a handful of red cabbage microgreens.

Pear & Gorgonzola Toast Recipe By ingarden

Wednesday: Pear & Gorgonzola Toast 

1 person, 5 minutes




Step one: Toast the ciabatta. While the bread toasts, slice the pear and gorgonzola thinly. 

Step two: Lay the thin pear slices on the toasted ciabatta slices. Then, place the sliced gorgonzola on top. 

Step three: Garnish with a sprinkling of walnuts and a handful of kale microgreens. Finish with a dash of salt and pepper. Enjoy! 

Red Lentil Dahl recipe by ingarden

Thursday: Red Lentil Dahl  

1 person, 20 minutes



  • 1 tablespoon vegetable oil
  • 1 onion
  • 2 cloves garlic
  • 1 can tinned tomatoes
  • ½ cup water
  • 1 cup red lentils
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 100g spinach
  • Salt and freshly ground pepper, to taste
  • Handful kale microgreens


Step one: Heat the vegetable oil in a frying pan on a medium-high heat. Add the onion and garlic, finely chopped. Fry for five minutes, until softened. 

Step two: Add the tinned tomatoes, water, and red lentils. Cook on a medium heat for 10 minutes. 

Step three: Add the garam masala and cumin. Stir again, and then add 100g spinach (fresh or frozen). Cook for five more minutes. Add more water if necessary. 

Step four: Blend the ingredients down into a smooth mixture using a hand blender. Season with salt and pepper, and top off with a handful of kale microgreens. 

 Broccoli, Lemon, and Mushroom Spagetti  by ingarden

Friday: Broccoli, Lemon, and Mushroom Spagetti   

1 person, 15 minutes



  • 1 teaspoon olive oil
  • 125g spaghetti
  • Salt
  • 1 tablespoon butter
  • 1/2 onion
  • 1 garlic clove
  • ½ cup creme fraiche
  • 1 teaspoon vegetable stock
  • Juice of ½ lemon
  • 100g mushrooms
  • 100g broccoli
  • Handful broccoli microgreens


Step one: Boil water and add 125g of spaghetti and a teaspoon of olive oil, plus a pinch of salt. While it boils, chop your onion, garlic, mushrooms, and broccoli. 

Step two: Melt a tablespoon of butter in a frying pan on a medium heat. Fry the onion and garlic until softened, then add the vegetable stock, creme fraiche and lemon juice. 

Step three: Add a colander on top of the boiling pasta. Steam the broccoli for five minutes, until softened. Once the pasta is cooked, drain and put to one side. 

Step four: Add the chopped mushrooms and steamed broccoli to the frying pan. Pan fry until the mushrooms are cooked. 

Step five: Add the cooked pasta to the frying pan and mix all together. Season with salt and pepper to taste, and garnish with a handful of broccoli microgreens. Bon appetit! 

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