Two of the things people ask me most about are meal prepping for the week and packing quick lunches. Today I’m finally tackling the latter, sharing my go-to top 4 meals that are perfect for lunchtime! These all take a matter of minutes to make and most can be made the night before. I’ll talk more about that in an upcoming meal prep post.
Let me know what your favorite lunches to make are, I’d love to read all about your reliable quick meals!
Veggie Lovers Quesadilla
Super easy to make, just two brown rice tortillas flat on a baking sheet with a light layer of cheezy sauce on both. One side with thinly sliced bell peppers (yellow & red), roasted onions (I prepped ahead), finely chopped broccoli and a portobello mushroom sliced on the other tortilla. Bake for 10 minutes at 375 degrees F. Add spinach and press both tortillas together, broil till crisp on both sides. Serve hot, cut into quarters with a side of salsa or cashew sour cream for dipping.
Peanut Pad Thai
An option I reach for weekly, just boiled brown rice pad thai noodles tossed with peanut sauce and sautéed veggies of your choosing. This time I went with mushrooms, bell peppers and roasted onions, topped off with sesame seeds. On the side I kept my green onions and alfalfa sprouts separate to mix in after heating it up to eat. Packed everything up in my Eco Lunchbox!
Who doesn’t love a good salad full of everything? I’m obsessed with prepping ahead a few of these for an easy meal on the go or a quick lunch when I don’t have the time or energy to cook. Starting from the bottom I’ve got balsamic vinaigrette dressing, sunflower seeds, bell peppers, broccoli, roasted onions, black beans, tomatoes and romaine lettuce. You can do any combo you’d like, just keep the dressing on the bottom and the greens on the top. Avoid mixing the two until you’re ready to eat. I usually pour it all out into a large bowl. Full recipe for this can be found here. I also have a video tutorial for this recipe here.
Prepping the night before really makes a difference, the flavor gets even better. Just mash chickpeas to your desired consistency, add in a little vegan mayo, dill pickles, mustard, diced veggies and seasonings (full recipe can be found here). Mix till evenly combined and store in an air tight container. You can make a sandwich, top a salad or dip into it as you please. I love to eat this with crisp veggies, butter lettuce cups and/or brown rice tortillas.
For more lunch ideas, check out the “Lunch” category under the Recipe Index.1