I think lunch is the most important meal of the day. Ok, that’s not true, I think ALL meals are the most important meal of the day, and it’s a rare day that I would skip breakfast, lunch, or dinner because when one is over, all I can think about is the next!
When I worked in an office, the lunches that I packed were the best lunches I’d eat that week. They were the meals that kept me on a healthy track because when 12pm rolls around and you’re starving, it’s easy to go out and grab the closest unhealthy thing. In the spirit of a healthy new year, I thought I’d post of a roundup of my favorite easily packable lunches. And because I get so many questions about food storage, these snapware glass containers are my go-to for keeping the food fresh. Click directly on the photos to go to each recipe.
Quinoa Taco Bowls with Cucumber Jalapeño Ranch
This recipe has a base of spiced quinoa and black beans. The taco toppings are customizable – if you’re packing lunch for multiple days, use finely chopped kale instead of romaine lettuce. The creamy cashew sauce will last about 4 to 5 days in the fridge.
Soups are my favorite packable leftover lunch because they always always taste better on the second or third day. Just reheat when you’re ready to eat.
Zucchini & Sweet Potato Noodle Minestrone
It’s fun to eat the vegetable “noodles” in this recipe, but if you don’t have a spiralizer, just chop the sweet potato and zucchini. It’s delicious either way.
Vegan “Cheesy” Broccoli Soup.
This soup is full of cheesy, tangy goodness and is great on a cold day. You can keep the croutons in a separate baggie so they don’t get soggy, or just skip them if you’re low on time or space.
Spinach Hummus Lunch Wraps
I made these for our flight to France earlier this year (which we missed…) but we enjoyed these wraps nonetheless. I purposely didn’t put tomatoes or avocado in here so that the wraps wouldn’t get soggy or get messy while traveling. Wrap these in foil and they can withstand being tossed in your bag (or in our case, an Uber ride to the airport and then directly home… sigh).
The next four recipes are bowls, which are always easy to pack and eat later:
Spring Broccolini, Kale & Quinoa Bowls
I realize it’s not spring, but quinoa, chickpeas, and broccoli are all available year round and the pesto in here is made with frozen peas. Plus, eating this in the winter will make it feel like spring?
Broccoli Tahini Pasta Salad
Tahini sauce makes everything better! Broccoli, green beans, zucchini, and sun dried tomatoes in a creamy mayo-less tahini sauce. This one is really healthy if you use brown rice pasta.
Rainbow Bowls with Almond Ginger Dressing
All of the vegetables here (and there are a lot of them) are good packable ones. This is one of those recipes that’s even better on the second day – the creamy almond ginger dressing is so yummy and tangy and really soaks in nicely.
Roasted Delicata Squash Kale Salad
While there’s nothing better than squash roasted just out of the oven, I was pleasantly surprised how much I loved having these leftovers for lunch. You may want to pack the sauce separately.
Easy Power Lunch Bowls
More bowls (last one, I promise) and more kale! I love this bowl because the trifecta of sweet potatoes, chickpeas, and kale is a hearty combo to get you through the day. Those little meatball looking things are veggie balls – I love them, but you can toss whatever protein you want in here.
Tempeh Vegan Club Sandwiches
Here’s one if you’re a sandwich person. This one can be a little messy – I wouldn’t pile it quite so high as what I have in the photo and I would wrap it well with foil. If you haven’t tried tempeh, this smoky baked tempeh is SO good.
Chickpea Salad Wraps with Avocado Dill Sauce
Pack the chickpea filling separately from the lettuce leaves and assemble these at your desk. You can skip the pickled onions and the sauce if you want to, the chickpea filling is so good on its own!