Lunch Recipes
Discover our collection of delicious lunch vegetarian recipes
Quinoa Edamame Sesame Salad
Quinoa and edamame toss with cucumber, carrot and red cabbage in a sesame dressing. A colorful lunch bowl that can be prepared ahead.
Roasted Beet Lentil Salad
Warm roasted beetroot and green lentils meet a mustard-balsamic dressing, with arugula and walnuts added just before serving.
Greek Chickpea Cucumber Salad
Chickpeas, cucumber and juicy tomatoes make a fresh lunch with olives, vegetarian feta and a lemon-oregano dressing.
Lemon Herb Bulgur Salad
Fluffy bulgur mixes with chopped tomatoes, cucumber and generous fresh herbs. Lemon and olive oil make a simple, bright lunch salad.
Warm Farro Roasted Carrot Salad
Chewy farro, roasted carrots and chickpeas meet a lemon-tahini dressing. Fold spinach through while the grains are warm.
Avocado White Bean Sandwiches
Mashed white beans and avocado make a creamy vegan sandwich filling, with lemon, celery and scallions for fresh flavor and crunch.
Curried Chickpea Salad Wraps
Chickpeas, celery and raisins meet a mild curry-yogurt dressing. Partly mash the beans for a vegan wrap filling that holds together.
Zucchini Corn Fritters
Grated zucchini and sweetcorn become golden skillet fritters with scallions. Squeeze the zucchini dry for a batter that holds together.
Sweetcorn Chickpea Fritters
Sweetcorn, onion and cilantro fill a warmly spiced chickpea-flour batter. Fry small portions for crisp edges and tender vegan centers.
Baked Carrot Lentil Patties
Carrots, lentils and oats form small vegan patties with cumin and parsley. Bake until firm and gently browned at the edges.
Pesto Chickpea Pasta Salad
A meal-prep friendly pasta salad with basil pesto, chickpeas, tomatoes, and fresh vegetarian mozzarella for quick lunches.
Doenjang Roasted Sweet Potato Lettuce Wraps
Caramelized sweet potato cubes glazed with savory doenjang and maple syrup tucked into crisp lettuce with crunchy vegetables.
Bibim Guksu with Cucumber and Pear
Chilled Korean spicy-sweet noodle salad tossed with gochujang sauce, crisp cucumber, and juicy pear.
Kimchi Scallion Pancakes with Soy Dipping Sauce
Crisp-edged Korean kimchi pancakes loaded with scallions and quick dipping sauce for a savory vegetarian snack or lunch.
Crispy Tofu Kimbap with Quick-Pickled Veg
Golden tofu batons, seasoned rice, and tangy quick-pickled vegetables rolled into Korean-style kimbap for a satisfying vegetarian meal.
Falafel Pita Wraps
Crispy baked falafel tucked into warm pita with crunchy vegetables and lemony tahini sauce.
Roasted Veggie Buddha Bowl
Sheet-pan roasted vegetables and crispy chickpeas piled over quinoa with avocado and lemon-tahini dressing.
Mediterranean Harissa Chickpea Power Bowls
Meal-prep bowls layered with fluffy quinoa, roasted harissa chickpeas, and creamy lemon-tahini dressing.