These veggie-packed lunches are ready in just 15 minutes. From hearty grain bowls to refreshing salads, easy meals with ingredients like cucumber, chickpeas, and kale make for a healthy, plant-based lunch. Recipes like cream cheese and vegetable roll-ups and black bean and quinoa bowls are simple, nutritious dishes that you'll look forward to eating at lunchtime.
chickpea and quinoa grain bowl
There seem to be as many variations of grain bowls as there are stars, and there's no wrong way to make them. But we prefer something classic and simple with hummus, quinoa, avocado, and lots of veggies.
cucumber sandwich
This creamy and crunchy cucumber sandwich recipe strikes a beautiful balance between decadent and light. The cream cheese yogurt spread complements the crunchy, refreshing cucumber, and the hearty flavor and texture of the whole wheat bread brings everything together.
cream cheese and vegetable roll ups
Served with sliced vegetables, whole-wheat tortillas, and baby spinach, these roll-ups make the perfect healthy lunch for your kids to take to school.
miso cup soup
Photographer: Jen Causey, Food Stylist: Emily Neighbors-Hall, Prop Stylist: Julia Bayless
This miso soup is packed with gut-healthy ingredients, including miso, a fermented paste that improves digestion and reduces gas and bloating. The soup base is prepared in advance and stored in a separate container. When you want to eat it, just add stock and heat it in the microwave. If you don't want to carry vegetable soup with you or don't have access to a microwave, you can use low-sodium bouillon instead and just add hot water. Cover and let the soup stand for 10 minutes before serving.
vegetable and hummus sandwich
This hearty veggie and hummus sandwich is perfect for a heart-healthy vegetarian lunch. Pair it with different flavors of hummus and different types of vegetables depending on your mood.
Quinoa and chicken kale salad
While warm, add cooked chicken to this healthy salad recipe to lightly wilt the kale and soften it, making it easier to eat. You can save time by using store-bought salad dressings, but you can also make your own tangy vinaigrette.
black bean and quinoa bowl
This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, except for the fried bowl. It was loaded with pico de gallo, fresh cilantro, and avocado, and served with a hummus he dressing that drizzled easily on top.
whole grain vegetable wrap
To fill this vegetable wrap, use whatever vegetables you have on hand. Avocado and hummus help hold the wrap together and provide heart-healthy fats and fiber.
vegan superfood grain bowl
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
This hearty grain bowl recipe comes together in 15 minutes with a few handy food shortcuts, including washed baby kale, microwaveable quinoa, and cooked beets. Pack these ahead of time and have them on hand for easy lunch or dinner prep on busy nights.
Kale, quinoa and apple salad
This kale, quinoa, and apple salad is perfect for fall. Fresh apples bring a refreshing fall flavor, and kale crumbles when tossed in the dressing. Nuts, fennel, and quinoa add extra layered texture, and blue cheese adds a savory note.
vegetable and cream cheese sandwich
The cream cheese in this vegetable and cream cheese sandwich adds flavor while keeping everything in place. A colorful and well-balanced sandwich with the crunch of cucumbers and green peppers, the sweetness of tomatoes and beets, and the tangyness of banana peppers.
Chickpea and tuna mason jar power salad
This power salad will keep you energized for hours thanks to 26 grams of protein and 8 grams of fiber. Tossing the kale with the dressing and leaving it in the jar will soften it enough that you won't need to massage or cook it to soften it.
chopped chicken and sweet potato salad
This easy salad recipe makes great use of leftover cooked chicken. Look for escarole in the produce section near leafy greens. If you can't find it, you can use romaine instead.
Chickpea and roasted red pepper lettuce wraps with tahini dressing
A tangy, nutty tahini dressing combines no-cook ingredients like canned chickpeas and roasted red peppers to create an easy-to-meal lettuce wrap. Make these wraps ahead of time for grab-and-go lunches or dinners. A few pieces of warm pita completes the meal perfectly.
Brussels sprout salad with crunchy chickpeas
This healthy high-fiber salad is ready in just 10 minutes. Serve immediately or package into single servings for 4 satisfying, fiber-packed lunches for the entire week. To reduce prep time, I use pre-shredded Brussels sprouts from the produce aisle and store-bought roasted chickpeas. Look for roasted chickpea snacks at the supermarket along with healthy snacks and nuts.
