
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

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:
- Prepare the quinoa according to package instructions and allow it to cool.
- Toss the roasted vegetables with olive oil, lemon juice, salt, and pepper.
- Combine the quinoa and vegetables in a bowl and mix well.
- Pack into a container for work and serve cold or at room temperature.
Recipe 2: 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:
- Drizzle olive oil on one side of each bread slice.
- Layer mozzarella, tomato slices, and basil leaves on one slice of bread.
- Drizzle with balsamic glaze and top with the second slice of bread.
- Press lightly, slice in half, and pack for a flavourful lunch.
Recipe 3: 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:
- Heat olive oil in a pot and sauté the onion and carrots for 5 minutes.
- Add the lentils, tomatoes, vegetable stock, and cumin, and bring to a boil.
- Reduce heat and simmer for 20 minutes until the lentils are tender.
- Season with salt and pepper. Blend for a smoother texture if desired.
- Pack into a thermos for a warm work lunch.
Recipe 4: 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:
- Heat olive oil in a pan and sauté the curry powder and cumin for 30 seconds.
- Add the chickpeas, canned tomatoes, and salt, and simmer for 10 minutes.
- Stir in the spinach and cook until wilted.
- Pack into a container and serve with rice or bread.
Recipe 5: 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:
- Heat olive oil in a pan and sauté the zucchini noodles for 2–3 minutes.
- Remove from heat and toss with pesto sauce and cherry tomatoes.
- Season with salt and pepper. Pack into a container for a light lunch.
Recipe 6: Vegetable Hummus Wraps

Ingredients:
- 2 large whole-grain wraps
- 1/2 cup hummus
- 1 cup mixed vegetables (e.g., spinach, shredded carrots, cucumbers)
Instructions:
- Spread hummus evenly on each wrap.
- Layer the vegetables on top.
- Roll tightly and slice into halves. Pack for an easy-to-carry lunch.
Recipe 7: 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:
- Combine cucumber, tomatoes, red onion, and feta cheese in a bowl.
- Drizzle with olive oil and red wine vinegar, then season with salt and pepper.
- Pack with pita bread for dipping or serving alongside the salad.
Recipe 8: 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:
- Mix quinoa, black beans, and corn in a bowl.
- Spoon the mixture into the halved bell peppers.
- Top with shredded cheese and bake at 180°C (350°F) for 15–20 minutes.
- 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