Lunch Recipes
Discover our collection of delicious lunch vegetarian recipes
Pesto Chickpea Pasta Salad
A meal-prep friendly pasta salad with basil pesto, chickpeas, tomatoes, and fresh 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.
Gochugaru Sesame Spinach Banchan
Tender spinach tossed with gochugaru, sesame, and garlic for a quick Korean-inspired side dish.
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.
Sheet-Pan Tofu Fajita Bowls
Roasted tofu, peppers, and onions seasoned with smoky spices served over rice and black beans for easy vegetarian meal prep.
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.
Cheddar Leek & Potato Hand Pies
Flaky hot-water-crust hand pies stuffed with creamy mustard leeks, peas, and cheddar for a portable British-inspired supper.
Grilled Halloumi Chimichurri Grain Bowls
Sear squeaky halloumi, char vegetables, and layer everything over citrus quinoa with herb-chile chimichurri for a punchy weeknight bowl.
Roasted Cauliflower Shawarma Flatbreads
Sheet-pan roasted cauliflower and chickpeas coated in shawarma spices, piled over tangy tahini yogurt and crunchy herbs on warm pita.
Maple Rosemary Warm Spiced Nuts
Skillet-roasted almonds, pecans, and cashews glazed with maple, rosemary, Aleppo pepper, and smoked salt—ideal for holiday grazing boards.
Falafel Pita Wraps
Crispy baked falafel tucked into warm pita with crunchy vegetables and lemony tahini sauce.
Heirloom Caprese Salad
Juicy heirloom tomatoes layered with creamy mozzarella, basil, good olive oil, and balsamic glaze.
Mediterranean Panzanella
Toasted bread cubes soak up a lemony vinaigrette with tomatoes, cucumbers, chickpeas, feta, and herbs.
Roasted Veggie Buddha Bowl
Sheet-pan roasted vegetables and crispy chickpeas piled over quinoa with avocado and lemon-tahini dressing.
Chickpea Niçoise Salad
A vegetarian spin on the French classic with chickpeas standing in for tuna alongside green beans, potatoes, and jammy eggs.
Crispy Kale Caesar Salad
Lacinato kale massaged with creamy vegetarian Caesar dressing, roasted chickpea croutons, and shaved Parmesan.
Spinach Mushroom Quiche
Flaky pie crust filled with sautéed mushrooms, baby spinach, Gruyère, and a silky egg custard.
Margherita Flatbread
A speedy pizza-night favorite with blistered flatbread, garlicky tomatoes, mozzarella, and basil.
Fresh Vegetable Spring Rolls
Crunchy vegetables, herbs, and rice noodles wrapped in rice paper with a gingery peanut dipping sauce.
Spicy Za’atar Roasted Chickpea Snack Mix
Crunchy roasted chickpeas tossed with toasted pepitas, pistachios, and dried apricots in a smoky za’atar spice glaze.
Thai Basil Pineapple Agua Fresca
Sparkling pineapple agua fresca infused with Thai basil, lime, and ginger for a vibrant non-alcoholic sipper.
Mediterranean Harissa Chickpea Power Bowls
Meal-prep bowls layered with fluffy quinoa, roasted harissa chickpeas, and creamy lemon-tahini dressing.