Veggie Lunch Ideas for Work: Healthy and Easy to Pack

Veggie Lunch Ideas for Work: Healthy and Easy to Pack

Veggie Lunch Ideas for Work: Healthy, Delicious, and Easy Options

Looking for nutritious and satisfying vegetarian lunches to bring to work? These recipes are packed with flavour, easy to prepare, and perfect for a mid-day energy boost.

8 Delicious Vegetarian Lunch Ideas

  • Quinoa and roasted vegetable bowl
  • Caprese sandwich
  • Vegetarian lentil soup
  • Chickpea and spinach curry
  • Zucchini noodles with pesto
  • Vegetable hummus wraps
  • Greek salad with pita bread
  • Stuffed bell peppers

Recipe 1: Quinoa and Roasted Vegetable Bowl

Quinoa and Roasted Vegetable Bowl

Ingredients:

  • 1 cup cooked quinoa
  • 1 cup roasted vegetables (e.g., zucchini, bell peppers, sweet potatoes)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions:

  1. Prepare the quinoa according to package instructions and allow it to cool.
  2. Toss the roasted vegetables with olive oil, lemon juice, salt, and pepper.
  3. Combine the quinoa and vegetables in a bowl and mix well.
  4. Pack into a container for work and serve cold or at room temperature.

Recipe 2: Caprese Sandwich

Caprese Sandwich

Ingredients:

  • 2 slices of whole-grain bread
  • 2 slices of fresh mozzarella
  • 2 slices of tomato
  • 2–3 fresh basil leaves
  • 1 tablespoon balsamic glaze
  • 1 teaspoon olive oil

Instructions:

  1. Drizzle olive oil on one side of each bread slice.
  2. Layer mozzarella, tomato slices, and basil leaves on one slice of bread.
  3. Drizzle with balsamic glaze and top with the second slice of bread.
  4. Press lightly, slice in half, and pack for a flavourful lunch.

Recipe 3: Vegetarian Lentil Soup

Vegetarian Lentil Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 2 carrots (sliced)
  • 1 cup red lentils (rinsed)
  • 1 can diced tomatoes
  • 4 cups vegetable stock
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a pot and sauté the onion and carrots for 5 minutes.
  2. Add the lentils, tomatoes, vegetable stock, and cumin, and bring to a boil.
  3. Reduce heat and simmer for 20 minutes until the lentils are tender.
  4. Season with salt and pepper. Blend for a smoother texture if desired.
  5. Pack into a thermos for a warm work lunch.

Recipe 4: Chickpea and Spinach Curry

Chickpea and Spinach Curry

Ingredients:

  • 1 can chickpeas (drained and rinsed)
  • 2 cups fresh spinach
  • 1 cup canned tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • Salt to taste

Instructions:

  1. Heat olive oil in a pan and sauté the curry powder and cumin for 30 seconds.
  2. Add the chickpeas, canned tomatoes, and salt, and simmer for 10 minutes.
  3. Stir in the spinach and cook until wilted.
  4. Pack into a container and serve with rice or bread.

Recipe 5: Zucchini Noodles with Pesto

Zucchini Noodles with Pesto

Ingredients:

  • 2 zucchinis (spiralised)
  • 1/4 cup pesto sauce
  • 1/4 cup cherry tomatoes (halved)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a pan and sauté the zucchini noodles for 2–3 minutes.
  2. Remove from heat and toss with pesto sauce and cherry tomatoes.
  3. Season with salt and pepper. Pack into a container for a light lunch.

Recipe 6: Vegetable Hummus Wraps

Vegetable Hummus Wraps

Ingredients:

  • 2 large whole-grain wraps
  • 1/2 cup hummus
  • 1 cup mixed vegetables (e.g., spinach, shredded carrots, cucumbers)

Instructions:

  1. Spread hummus evenly on each wrap.
  2. Layer the vegetables on top.
  3. Roll tightly and slice into halves. Pack for an easy-to-carry lunch.

Recipe 7: Greek Salad with Pita Bread

Greek Salad with Pita Bread

Ingredients:

  • 1 cup diced cucumber
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 cup sliced red onion
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • Salt and pepper to taste
  • 1 whole pita bread (sliced)

Instructions:

  1. Combine cucumber, tomatoes, red onion, and feta cheese in a bowl.
  2. Drizzle with olive oil and red wine vinegar, then season with salt and pepper.
  3. Pack with pita bread for dipping or serving alongside the salad.

Recipe 8: Stuffed Bell Peppers

Stuffed Bell Peppers

Ingredients:

  • 2 large bell peppers (halved and seeded)
  • 1 cup cooked quinoa
  • 1/2 cup black beans (drained and rinsed)
  • 1/4 cup corn kernels
  • 1/4 cup shredded cheese

Instructions:

  1. Mix quinoa, black beans, and corn in a bowl.
  2. Spoon the mixture into the halved bell peppers.
  3. Top with shredded cheese and bake at 180°C (350°F) for 15–20 minutes.
  4. Let cool before packing for lunch.

Tips for Preparing Vegetarian Lunches

  • Include Variety: Incorporate different vegetables and grains to keep meals exciting.
  • Plan Ahead: Cook grains or prep vegetables in bulk for easy assembly.
  • Use Quality Containers: Invest in leak-proof containers to keep lunches fresh and mess-free.

You can purchase Deer & Oak kitchenware though our website at deerandoak.co.uk or through Amazon UK at amazon.co.uk


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