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5 Vegan Packed Lunch Ideas

Five delicious plant-powered packed lunch ideas that are wholesome, comforting, and easy to prepare.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups mixed vegetables (bell peppers, zucchini, carrots)
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 tablespoons lemon juice
  • 1 can chickpeas (drained and rinsed)
  • 2 tablespoons vegan mayo
  • 1 tablespoon Dijon mustard
  • Whole grain bread or wraps
  • 2 medium sweet potatoes (cubed)
  • 1 can black beans (rinsed and drained)
  • 1 tablespoon cumin
  • Corn tortillas
  • Fresh cilantro and lime wedges
  • 1 cup brown rice
  • 1 cup steamed broccoli
  • 1 cup cherry tomatoes
  • 1 avocado (sliced)
  • Tahini dressing
  • 1 cup sushi rice
  • Nori sheets
  • Julienned cucumbers and carrots
  • Soy sauce or tamari (for serving)

Instructions

  1. Cook the quinoa: Rinse quinoa under cold water and cook with 2 cups of water for 15 minutes.
  2. Roast the vegetables at 400°F (200°C) for 20-25 minutes.
  3. Combine the quinoa and vegetables, drizzle with lemon juice, and season.
  4. Mash the chickpeas in a bowl until creamy.
  5. Mix vegan mayo, Dijon mustard, salt, and pepper in a separate bowl.
  6. Fold the dressing into the chickpeas and assemble on bread or wraps.
  7. Roast sweet potatoes at 425°F (220°C) for 25-30 minutes.
  8. Warm black beans in a saucepan.
  9. Prep tortillas by grilling or microwaving them.
  10. Assemble tacos with sweet potatoes, black beans, and cilantro.
  11. Cook brown rice in water for 40-45 minutes.
  12. Steam broccoli for 5-7 minutes.
  13. Assemble the Buddha bowl with rice, veggies, and drizzle with tahini.
  14. Cook sushi rice and prepare fillings.
  15. Roll sushi with rice and veggies in nori sheets.

Notes

These meals can be easily prepared in advance and stored in the fridge. Customize ingredients to suit your taste.

Nutrition

Keywords: vegan lunch ideas, packed lunch, healthy vegan meals, meal prep, plant-based recipes