In the hustle and bustle of a busy workday, finding time to eat a healthy, satisfying lunch can be a challenge.
All too often, we resort to fast food or quick snacks that leave us feeling sluggish and unfulfilled. But what if your lunch could be a burst of flavour, nutrition, and energy? Enter veggie-packed lunches: easy to prepare, delicious to eat, and incredibly good for your body. Let's dive into some creative ideas that will make your work lunches something to look forward to.
Whole grain tortillas
Hummus or avocado spread
Bell peppers (red, yellow, green), julienned
Shredded carrots
Sliced cucumbers
Baby spinach
Red cabbage, thinly sliced
Feta cheese (optional)
Spread a layer of hummus or avocado on the tortilla.
Layer the veggies in the middle of the tortilla.
Sprinkle with feta cheese if desired.
Roll up the tortilla tightly and wrap in foil or parchment paper.
Cut in half and enjoy a colourful, crunchy, and satisfying lunch.
1 cup cooked quinoa
Cherry tomatoes, halved
Cucumbers, diced
Red onion, finely chopped
Black beans, drained and rinsed
Corn kernels (fresh or frozen)
Fresh cilantro, chopped
Lime vinaigrette (lime juice, olive oil, salt, and pepper)
In a large bowl, combine the cooked quinoa, tomatoes, cucumbers, red onion, black beans, corn, and cilantro.
In a small jar, shake together the lime juice, olive oil, salt, and pepper to make the vinaigrette.
Pour the vinaigrette over the salad and toss to combine.
Pack in a container and refrigerate until ready to eat. This salad can be enjoyed cold and is perfect for meal prep.
Olive oil
1 onion, diced
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 cup green beans, chopped
1 can diced tomatoes
4 cups vegetable broth
1 can chickpeas, drained and rinsed
Fresh spinach or kale
Salt and pepper
Italian seasoning
In a large pot, heat the olive oil over low-medium heat. Add the onion and garlic and sauté until softened.
Add the carrots, zucchini, celery, and green beans. Cook for a few minutes until the vegetables start to soften.
Add the diced tomatoes, vegetable broth, and chickpeas. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
Stir in the spinach or kale and season with salt, pepper, and Italian seasoning to taste.
Let the soup cool before packing it in a thermos or heatproof container for work.
4 bell peppers
1 cup cooked brown rice or quinoa
1 can black beans, drained and rinsed
1 cup corn kernels
1 tomato, diced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper
Shredded cheese (optional)
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds.
In a large bowl, mix the cooked rice or quinoa, black beans, corn, tomato, cumin, chili powder, salt, and pepper.
Stuff the bell peppers with the mixture and place them in a baking dish.
If using cheese, sprinkle it on top of the stuffed peppers.
Cover the dish with foil and bake for about 30 minutes, or until the peppers are tender.
Let cool and pack in containers for a ready-to-eat work lunch.
Packing a veggie-packed lunch for work doesn't have to be a daunting task. With a little planning and creativity, you can enjoy delicious, nutritious meals that keep you energized and satisfied throughout the day. These easy and healthy ideas prove that incorporating more vegetables into your diet can be both enjoyable and beneficial. So why not give them a try? Your taste buds and your body will thank you.
