What’s on your lunch menu for the week?
My husband, Jeff is easy in the lunch department — he makes his favorite almond butter and 100% fruit jelly sandwiches. And that’s what he eats most everyday. He has one of those serious peanut allergies, so we have been very happy (and relieved) to find a couple brands of almond butter that are prepared in peanut-free facilities!
On the other hand, lunchtime has always been a challenge for me. I’m not a huge fan of sandwiches, yet I don’t want to spend hours preparing food in the middle of my work day either. I imagined you might be in that same boat and thought I would share some of my simple plant-based lunch ideas with you this week! 😋
Giant Salad
- Lettuce, greens (spinach, kale, cabbage, etc.)
- Fresh veggies and/or fruit of your choice, chopped
- Frozen corn, thawed (run warm water over corn in colander)
- 1/2 to 3/4 cup garbanzo (or other) beans
- 1 cup cooked grain of your choice
- 2 tbsp unsalted raw sunflower seeds or nuts
Grab a large bowl (I’m talking LARGE!) and start adding whatever salad ingredients you can find! Tear lettuce and greens into bite-sized pieces, add all remaining ingredients and toss. Drizzle with dressing or spoon some hummus on top and dig in!
Simple Dressing:
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp pure maple syrup
Cheezy Mushroom Sauce
This rich, cheesy sauce with garbanzo beans & mushrooms (omit, if you aren’t a fan) takes only a few minutes to cook. Delicious served over potatoes, rice, grains or pasta.
Pasta Salad
This pasta salad is so easy to put together and tastes great. Delicious cold or at room temperature, it’s the perfect lunch to take to work or school.
7-minute Black Bean Soup
A very simple soup you can prepare in just 7 minutes! Eat it alone or pour over a baked potato, grains or greens.
Quickie Burrito
- 1 large whole wheat flour tortilla
- 1/3 can fat-free refried beans
- 1/2 cup brown rice (pre-made)
- 1 cup spinach leaves, torn
- 1/2 cup frozen corn, thawed
- 1/2 avocado, sliced
- fresh or jarred salsa
- Spread the beans on the tortilla, top with the spinach & rice.
- Roll-up and place on microwavable plate.
- Toss in the microwave for 1 minute.
- Top with avocado slices (or guacamole) and salsa.
- Serve with corn.
Sloppy Joe’s “veg-style”
These plant-based Sloppy Joe sandwiches are quick, easy and tasty. Made with quinoa and beans instead of meat, they are a family favorite.
Black Bean Burrito Bowl
You don’t have to be plant-based to enjoy this yummy and very colorful burrito bowl for lunch or dinner!
Kale & Potato Soup
- 1 large or 2 medium potatoes (variety of your choice, peel or leave peels on)
- 2-3 handfuls of chopped kale
- 3-4 cups veggie broth
Combine all ingredients in a saucepan and boil for 20 minutes. SUPER quick and easy! One of my favorite lunches when it’s cold outside! I came up with this simple idea when I did the Mary’s Mini Diet plan for 10 days.
Did anything inspire you? What are your favorite, easy lunch ideas? Please let me know in the comments below! 😊
You can find more ideas on my RECIPE INDEX page! Now, go forth at eat lunch! 🍅🥦🌽🥔🥕
