4 Plant-Based Lunches You Can Take To Work
By AJ Cutler https://nacforadventure.com/
Looking for some quick lunch ideas for work? With a little bit of meal prep, you can stock your fridge with delicious vegan and vegetarian ingredients to have the perfect work lunch. Coupled with matching snacks, you’ll be properly fueled for your work day. Let’s take a look at a handful of plant based meals to make for lunch.
Quinoa Black Bean Salad W/ Chips and Salsa
With 9 grams of protein per cup, quinoa contains all 8 essential amino acids. Combined with black beans, tomatoes, red onions, peppers, and greens, quinoa makes a protein-packed and colorful plant-based lunch that’s perfect for any time of the year.
Ingredients
- 1 cup quinoa
- 1 red onion, chopped
- 3 cloves garlic, minced
- ½ yellow bell pepper, chopped
- 1 1/2 teaspoon cumin
- 1-2 teaspoons chili powder, depending heat preferences
- dash cayenne pepper
- 1 -15 ounce can black beans, drained
- 3/4 cup diced tomatoes (fresh or canned)
- 2 limes
- salt and pepper, to taste
- 6-8 ounces greens (spinach, arugula, romaine lettuce, kale, etc.)
- 1 bunch cilantro
Dressing
- 1 avocado
- 1 teaspoon of adobo sauce
- 1 tablespoon of olive oil, plus some for sauteing
Meal Prep
- Cook the quinoa according to package instructions.
- Meanwhile, add olive oil in a pan. Heat oil over medium heat.
- Add onion and saute until translucent. Add seasonings and garlic and saute for 3 minutes until coated.
- Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in quinoa.
- Chill quinoa mixture and store in the fridge.
- Chop greens. Add cilantro to the greens.
- Combine olive oil, ½ avocado, and adobo sauce to make creamy dressing.
Packing Lunch
Pack a container with each ingredient to keep fresh:
- Quinoa mixture
- Greens mixture
- Dressing
- ½ avocado
- Chips
- Salsa
Don’t forget a fork!
When it’s time for lunch, top mixture with greens, avocado, dressing and chips
Enjoy quinoa black bean salad with chips and salsa on the side
Vegan Chickpea salad wrap with chips and dip
Want to switch up your plant-based work lunch? This classic recipe with a vegan twist is the perfect go-to lunch or snack for the office. Easily prepare the salad beforehand and wrap in a tortilla or pita for the perfect protein-packed meal.
Ingredients
- 2 cans of chickpeas, drained and rinsed
- 1 cups of seedless red grapes, cut in half
- 2 celery stalks, diced
- 1 cup of sliced almonds
Dressing
- 4 tablespoons tahini (1/4 cup)
- 2 tablespoons apple cider vinegar
- 1 tablespoon agave
- 2 teaspoons dijon mustard
- garlic & onion powder to taste
- pinch of salt & pepper
- Greens (arugula, spinach, romaine lettuce, kale, etc)
Meal Prep
- Add chickpeas to a large bowl
- Roughly mash chickpeas using the back of a fork or spoon
- Mix tahini, apple cider vinegar, agave, dijon, and seasonings
- Combine the grapes, pecans, and celery, top with dressing and mix until ingredients are coated.
- Season with mineral salt and fresh cracked pepper to taste.
- Store in airtight container for up to 5 days
Packing Lunch
Wrap chickpea salad and greens into a tortilla, wrap, or pita
Cut in half and store in container
When it’s time for lunch, enjoy with chips and use extra chickpea salad as a dip
Hummus and veggie sandwich w/ pita chips and hummus
Want to enjoy a fresh meal while on your lunch break? Fix up your choice of vegetables and slather some hummus on your favorite bread to easily customize this classic plant-based entrée.
Ingredients
- 2 slices of bread
- 1 can of chickpeas
- 1 tablespoon of tahini
- 3 cloves of garlic
- 1 teaspoon cumin
- 1 lemon, juiced
- Tomato, sliced
- Cucumber, sliced
- Red onion, sliced
- Shredded carrots
- Avocado, sliced
- Mustard
- Olive Oil
- Red Wine Vinegar
- Salt and Pepper
Meal Prep
Hummus
- In a food processor or blender, combine tahini and lemon juice. Blend for 1 minute, scrape the sides, then blend for 15 more seconds.
- Add olive oil and seasonings and repeat.
- Open and drain chickpeas, add into mixture and blend until smooth.
- Slowly add water while blending to reach desired consistency.
- Store hummus in an airtight container in the fridge for up to a week.
Packing Lunch
Coat 2 pieces of bread with hummus
Stack desired sliced vegetables onto one piece of bread
Add condiments and seasonings
Close the sandwich and cut in half
Enjoy the sandwich with a side of pita chips and hummus!
Greek Chickpea and Cucumber Salad W/ Pita
Looking for an easy vegan meal to prep before work? Simply assemble some Mediterranean ingredients and you’ll have a grab-and-go meal that’s perfect for your next work lunch!
Ingredients
- 1 cucumber
- 2 roma tomatoes
- 1 handful of kalamata olives, pitted
- ½ small red onion
- 1 can of chickpeas
Dressing
- ¼ cup olive oil,
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- ¼ teaspoon dried oregano
- ½ lemon, juiced
- Salt and pepper
Meal Prep
- Coat chickpeas in olive oil with salt and pepper to taste
- Roast chickpeas at 425°F for 20 minutes
- Once cooled, add chickpeas into large bowl
- Dice cucumbers, tomatoes, and onion, and slice olives
- Combine with chickpeas
- Mix olive oil, red wine vinegar, garlic, oregano, lemon and salt and pepper
- Add dressing to cucumber and chickpea mixture
- Store in fridge up to 5 days
Packing Lunch
Pack a container with each ingredient to keep fresh:
- Chickpea and cucumber salad with fresh greens
- Pita
When it’s time for lunch, use pieces of pita to scoop salad or enjoy separately. Pack hummus for extra snack options!
On the search for a lunch box for work? Check out the large assortment of options from Arctic Zone, along with coordinating reusable containers to complete a sustainable and plant based work meal.
