50+ Delicious Broccoli Lunch Recipes to Keep You Full and Energized

Broccoli is not only a versatile and nutrient-packed vegetable, but it also makes a fantastic addition to a variety of lunch recipes.

Whether you’re looking to boost your fiber intake, add a satisfying crunch to your meals, or incorporate more greens into your diet, broccoli is an easy and delicious way to elevate any dish.

From vibrant salads to hearty soups, and even savory baked goods, there’s no shortage of ways to enjoy this cruciferous powerhouse.

In this blog, we’ll explore 50+ broccoli lunch recipes that are perfect for meal prepping, quick fixes, and even elegant lunches.

These recipes are loaded with vitamins, antioxidants, and fiber that will keep you full and energized throughout the day.

Whether you’re vegan, vegetarian, or a meat lover, there’s a broccoli-based lunch for everyone. So, grab your favorite florets, and let’s dive into the ultimate collection of healthy broccoli lunches!

50+ Delicious Broccoli Lunch Recipes to Keep You Full and Energized

Incorporating broccoli into your lunches doesn’t have to be boring or repetitive. With these 50+ broccoli lunch recipes, you’ll discover a variety of ways to enjoy this nutritious vegetable in different forms.

Whether you’re craving a creamy soup, a crunchy salad, or a filling casserole, there’s something here for everyone.

These recipes are packed with essential nutrients, making them perfect for supporting a healthy lifestyle while satisfying your taste buds.

So, take your lunch to the next level and start enjoying all the benefits of broccoli today!

Broccoli and Cheddar Stuffed Baked Potatoes

Broccoli and Cheddar Stuffed Baked Potatoes combine creamy, cheesy goodness with the hearty texture of baked potatoes. This lunch is ideal for a cozy yet nutritious break in the day. Packed with fiber and vitamins from the broccoli and rich in protein from the cheese, these stuffed potatoes offer a wholesome meal that will keep you full and energized.

Ingredients:

• 4 large russet potatoes
• 1 cup broccoli florets, steamed and chopped
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tablespoons butter
• Salt and pepper to taste
• Optional toppings: chopped green onions, bacon bits, extra cheese

Instructions:

1. Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly, prick them with a fork, and bake for 45-60 minutes, until tender.
2. While the potatoes bake, steam the broccoli until bright green and tender, about 5 minutes. Drain and chop the broccoli into small pieces.
3. When the potatoes are done, slice them open and scoop out the flesh into a mixing bowl, leaving a thin shell.
4. Add butter, sour cream, cheddar cheese, and chopped broccoli to the potato flesh. Season with salt and pepper, and mash until creamy and well-combined.
5. Spoon the mixture back into the potato shells and sprinkle extra cheese on top.
6. Bake the stuffed potatoes for an additional 10-15 minutes until the cheese is melted and bubbly.
7. Add optional toppings if desired and serve warm.

Broccoli and Cheddar Stuffed Baked Potatoes make an excellent lunch option that combines the earthy taste of potatoes with the creaminess of cheddar and the nutrients of broccoli. This recipe is easily customizable, so feel free to add extra toppings like green onions or crispy bacon. This dish is comfort food at its best—warm, cheesy, and packed with vitamins to keep you going through the day.

Broccoli Pesto Pasta Salad

Broccoli Pesto Pasta Salad is a delightful, vibrant dish that pairs well with any lunch spread. This recipe features a homemade broccoli pesto that adds a unique twist to traditional basil pesto. It’s an excellent way to enjoy a cold pasta salad packed with greens, garlic, and a bit of parmesan cheese, making it both refreshing and filling for a midday meal.

Ingredients:

• 8 oz (225g) pasta (fusilli or penne works well)
• 1 cup broccoli florets, steamed
• 1/2 cup fresh basil leaves
• 1/4 cup grated parmesan cheese
• 2 tablespoons pine nuts
• 1 clove garlic
• 1/4 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (optional)

Instructions:

1. Cook pasta according to package instructions. Drain and let cool.
2. In a food processor, blend steamed broccoli, basil leaves, parmesan, pine nuts, garlic, and olive oil until smooth. Add salt and pepper to taste.
3. In a large bowl, toss the cooked pasta with the broccoli pesto until evenly coated. If the pesto is too thick, add a tablespoon of olive oil or water to reach your desired consistency.
4. Add cherry tomatoes if desired for extra color and flavor.
5. Serve cold or at room temperature.

This Broccoli Pesto Pasta Salad is a light yet filling lunch option perfect for meal-prep or picnics. It’s a wonderful way to incorporate greens into your diet without the usual salad format. The broccoli pesto is earthy and creamy, coating the pasta perfectly for a lunch that’s satisfying without being too heavy. Serve it with a piece of bread or enjoy it solo for a complete and refreshing meal.

Creamy Broccoli and Chickpea Salad Wraps

Creamy Broccoli and Chickpea Salad Wraps offer a high-protein, plant-based lunch that’s quick and easy to prepare. The combination of chickpeas and broccoli provides essential nutrients, while the creamy dressing adds an indulgent touch. This wrap is great for a busy day when you need a nutritious, handheld meal that can be enjoyed on the go.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup broccoli florets, chopped finely
• 1/4 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Whole-grain wraps or tortillas
• Lettuce leaves for layering

Instructions:

1. In a large mixing bowl, mash chickpeas with a fork, leaving some chunks for texture.
2. Add the finely chopped broccoli, Greek yogurt, mayonnaise, Dijon mustard, and lemon juice to the chickpeas. Mix until everything is well-combined.
3. Season the mixture with salt and pepper to taste.
4. Place a few lettuce leaves on a whole-grain wrap, then spoon the broccoli and chickpea salad mixture on top. Roll the wrap tightly.
5. Slice in half and serve immediately, or wrap in foil for a packed lunch.

Creamy Broccoli and Chickpea Salad Wraps are a satisfying and nutritious lunch that’s packed with protein and fiber. The Greek yogurt dressing is light yet tangy, perfectly complementing the chickpeas and crunchy broccoli. Whether you’re working at your desk or enjoying a lunch break outdoors, this wrap is a tasty, plant-based option that keeps you feeling full and fueled.

Broccoli and Quinoa Power Bowl

The Broccoli and Quinoa Power Bowl is a nourishing, protein-packed lunch that’s both flavorful and filling. This dish combines the nutty taste of quinoa with roasted broccoli, crunchy veggies, and a savory tahini dressing. It’s a balanced meal perfect for keeping your energy levels steady throughout the day.

Ingredients:

• 1 cup quinoa, rinsed and cooked
• 1 cup broccoli florets
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shredded carrots
• 1/4 cup cucumber, diced
• 1 tablespoon olive oil
• Salt and pepper to taste

Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes or until tender and lightly charred.
2. While the broccoli roasts, cook the quinoa according to package instructions and let cool.
3. In a bowl, whisk together tahini, lemon juice, water, garlic powder, salt, and pepper until smooth.
4. Assemble the bowl by layering quinoa at the base, followed by roasted broccoli, cherry tomatoes, shredded carrots, and cucumber.
5. Drizzle the tahini dressing over the bowl and serve.

The Broccoli and Quinoa Power Bowl is a satisfying and nutrient-dense lunch that combines various textures and flavors. This bowl is versatile and can be adapted with other veggies or toppings like avocado or nuts for extra crunch. It’s a wholesome meal that you can make ahead and enjoy as a go-to lunch option.

Broccoli and Mushroom Stir-Fry with Brown Rice

Broccoli and Mushroom Stir-Fry with Brown Rice is a quick, veggie-packed lunch that’s full of savory flavors. The combination of broccoli and mushrooms cooked in a light soy sauce glaze is delicious and complements the heartiness of brown rice. This recipe is great for meal-prep, as it stores well and can be easily reheated.

Ingredients:

• 1 cup broccoli florets
• 1 cup mushrooms, sliced
• 1/2 cup bell pepper, sliced
• 1/2 cup snap peas
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1 clove garlic, minced
• Cooked brown rice (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
2. Add broccoli, mushrooms, bell pepper, and snap peas to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
3. Drizzle soy sauce and sesame oil over the vegetables, stirring to coat evenly.
4. Serve the stir-fried veggies over a bed of warm brown rice.

Broccoli and Mushroom Stir-Fry with Brown Rice is a quick and balanced lunch that’s both nutritious and delicious. The light soy glaze brings out the natural flavors of the veggies, making it an ideal lunch for those seeking something healthy and flavorful. Pair it with a side of fresh fruit or enjoy it as-is for a simple, filling meal.

Broccoli and Feta Frittata

The Broccoli and Feta Frittata is a high-protein, veggie-filled lunch that’s as satisfying as it is easy to make. This frittata combines the mild, creamy taste of feta cheese with tender broccoli in a delicious egg base. It’s perfect for making in advance, as it reheats well and can even be enjoyed cold.

Ingredients:

• 1 cup broccoli florets, chopped
• 6 large eggs
• 1/4 cup feta cheese, crumbled
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add broccoli and cook until softened, about 5 minutes.
3. In a mixing bowl, whisk the eggs with salt and pepper, then stir in the feta cheese.
4. Pour the egg mixture over the broccoli in the skillet, stirring gently to combine.
5. Transfer the skillet to the oven and bake for 10-15 minutes, or until the eggs are set and lightly golden.
6. Garnish with fresh parsley, slice into wedges, and serve warm or at room temperature.

The Broccoli and Feta Frittata is a delicious way to enjoy a high-protein lunch with minimal effort. The eggs provide a satisfying base, while the feta cheese adds a hint of creaminess and the broccoli offers vitamins and fiber. This dish is excellent for meal-prepping and can be enjoyed with a side salad or crusty bread for a complete meal.

Broccoli and Hummus Wrap

The Broccoli and Hummus Wrap is a simple, light, and satisfying lunch option that packs a punch of flavor and nutrients. Featuring fresh broccoli, creamy hummus, and crunchy veggies, this wrap is both filling and easy to make. It’s a great choice for a quick, on-the-go lunch that’s plant-based and packed with protein and fiber.

Ingredients:

• 1 cup broccoli florets, steamed and chopped
• 1/2 cup hummus (store-bought or homemade)
• 1/4 cup shredded carrots
• 1/4 cucumber, sliced thinly
• 1/4 avocado, sliced
• 1 whole-wheat tortilla
• Salt and pepper to taste
• Optional: lemon juice, fresh herbs (parsley or cilantro)

Instructions:

1. Steam the broccoli florets until tender but still crisp, about 3-4 minutes. Chop into bite-sized pieces.
2. Spread a generous layer of hummus on the whole-wheat tortilla.
3. Add the steamed broccoli, shredded carrots, cucumber slices, and avocado slices to the center of the tortilla.
4. Season with salt, pepper, and a squeeze of lemon juice if desired.
5. Wrap tightly, fold in the sides, and roll up the tortilla. Slice in half and serve immediately.

The Broccoli and Hummus Wrap is a quick, healthy, and tasty lunch that’s easy to customize. The combination of creamy hummus and fresh veggies creates a satisfying, savory flavor profile that makes this wrap perfect for a busy day. It’s also a great option for meal prepping as the ingredients can be packed in separate containers and assembled when ready to eat.

Creamy Broccoli and Chicken Soup

Creamy Broccoli and Chicken Soup is a hearty, comforting lunch that combines tender chicken, vibrant broccoli, and a velvety smooth broth. It’s rich, satisfying, and loaded with nutrients, making it the perfect meal to warm you up and keep you energized through the afternoon. This recipe can easily be made in advance and reheated for a delicious and filling lunch.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 3 cups broccoli florets
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream or coconut milk (for a dairy-free version)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon dried thyme (optional)
• 1/2 teaspoon nutmeg (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add the chicken broth and bring to a boil. Add the broccoli florets and cook until tender, about 7-10 minutes.
3. Add the cooked chicken to the pot, followed by heavy cream or coconut milk. Stir to combine and bring to a simmer.
4. Season with salt, pepper, thyme, and nutmeg. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
5. Use an immersion blender to blend part of the soup for a creamy texture, or transfer to a blender for a smoother consistency.
6. Serve hot, garnished with fresh herbs if desired.

Creamy Broccoli and Chicken Soup is a satisfying and wholesome lunch that combines the flavors of tender chicken, creamy broth, and nutrient-rich broccoli. It’s perfect for colder weather and can be stored in the fridge for up to three days or frozen for later use. This soup is not only filling but also provides a healthy dose of protein and vegetables, making it an ideal option for a balanced lunch.

Broccoli and Sweet Potato Tacos

Broccoli and Sweet Potato Tacos are a vibrant, flavorful, and vegetarian-friendly lunch option that’s full of texture and color. Roasted broccoli and sweet potatoes, paired with fresh toppings and a tangy lime dressing, make these tacos a satisfying meal. They’re easy to assemble and perfect for a lunch that’s both healthy and packed with flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup broccoli florets
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 4 small corn or flour tortillas
• 1/4 cup red cabbage, shredded
• 1/4 cup cilantro, chopped
• 1/2 lime, cut into wedges

Lime Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes and broccoli florets with olive oil, cumin, chili powder, salt, and pepper.
2. Spread the sweet potatoes and broccoli on a baking sheet and roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized.
3. While the vegetables roast, prepare the lime dressing by whisking together olive oil, lime juice, honey, salt, and pepper in a small bowl.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble the tacos by placing a spoonful of roasted sweet potatoes and broccoli on each tortilla. Top with shredded cabbage, cilantro, and a drizzle of lime dressing.
6. Serve the tacos with lime wedges on the side.

Broccoli and Sweet Potato Tacos offer a delightful and nutritious twist on traditional tacos. The combination of roasted sweet potatoes and broccoli provides a hearty base, while the tangy lime dressing adds brightness to the dish. These tacos are easy to make and can be customized with your favorite toppings like avocado or salsa for extra flavor. Perfect for a light yet filling lunch!

Broccoli and Lentil Salad with Lemon Vinaigrette

This Broccoli and Lentil Salad with Lemon Vinaigrette is a nutrient-packed, satisfying lunch that’s perfect for meal prep. The earthy flavor of lentils pairs beautifully with crisp, steamed broccoli, and the tangy lemon vinaigrette ties everything together. It’s a balanced, plant-based dish that offers a great combination of protein, fiber, and healthy fats.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 2 cups broccoli florets, steamed
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled (optional)
• Fresh parsley for garnish

Lemon Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Cook the lentils according to package instructions and let cool.
2. Steam the broccoli florets until tender but still crisp, about 4-5 minutes.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
4. In a large mixing bowl, combine the cooked lentils, steamed broccoli, red onion, cherry tomatoes, and feta cheese (if using).
5. Drizzle the lemon vinaigrette over the salad and toss to combine.
6. Garnish with fresh parsley and serve chilled or at room temperature.

The Broccoli and Lentil Salad with Lemon Vinaigrette is a refreshing and wholesome lunch that can be made in advance for easy meal prep. The tangy lemon dressing adds brightness to the earthy lentils and broccoli, making it a satisfying, protein-rich dish. It’s a great option for vegetarians or anyone looking for a light yet filling lunch.

Broccoli and Cheddar Stuffed Baked Potatoes

Broccoli and Cheddar Stuffed Baked Potatoes are a comforting, cheesy, and satisfying lunch that combines the creaminess of baked potatoes with the nutritious goodness of broccoli and melted cheddar cheese. It’s an easy-to-make dish that’s perfect for a cozy lunch or dinner and can be customized with different toppings for added flavor.

Ingredients:

• 4 medium russet potatoes
• 1 cup broccoli florets, steamed and chopped
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped green onions for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Prick the potatoes with a fork and rub them with olive oil. Bake directly on the oven rack for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
2. While the potatoes bake, steam the broccoli florets until tender, about 4-5 minutes. Chop into small pieces.
3. Once the potatoes are done, remove them from the oven and cut them open lengthwise. Scoop out the flesh, leaving a small border of potato around the edges.
4. Mash the potato flesh with sour cream, salt, and pepper. Stir in the steamed broccoli and half of the shredded cheddar cheese.
5. Stuff the mixture back into the potato skins and top with the remaining cheese.
6. Return the stuffed potatoes to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped green onions, and serve warm.

Broccoli and Cheddar Stuffed Baked Potatoes are a delicious, hearty lunch that feels indulgent yet is full of nutritious ingredients. The creamy mashed potatoes combined with the cheesy broccoli filling make for a comforting dish. It’s a perfect lunch that can easily be turned into a dinner option and is great for meal prep, as the potatoes can be reheated for a quick, tasty meal.

Broccoli and Tofu Stir-Fry

The Broccoli and Tofu Stir-Fry is a vegan-friendly, protein-rich lunch that’s full of flavor and textures. The crispy tofu, tender broccoli, and vibrant vegetables come together in a savory stir-fry sauce that’s both satisfying and nutritious. This dish is quick to make and perfect for anyone looking for a healthy, plant-based lunch option.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1/2 onion, sliced
• 1/2 cup snap peas
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce (optional)
• 1 tablespoon cornstarch
• 1 tablespoon olive oil (for frying)
• Sesame seeds for garnish (optional)
• Cooked rice (for serving)

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes. Toss the tofu cubes in cornstarch to coat lightly.
2. Heat olive oil in a large skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until golden brown and crispy on all sides, about 6-8 minutes. Remove from the skillet and set aside.
3. In the same skillet, add sesame oil. Add the broccoli, bell pepper, onion, and snap peas, and stir-fry for 4-5 minutes, until the vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and a splash of water to create the stir-fry sauce.
5. Return the crispy tofu to the skillet, and pour the sauce over the tofu and vegetables. Toss to coat evenly and cook for an additional 2-3 minutes to heat through.
6. Serve the stir-fry over cooked rice and garnish with sesame seeds if desired.

The Broccoli and Tofu Stir-Fry is a flavorful and wholesome lunch that’s perfect for anyone craving a savory, plant-based meal. The crispy tofu adds protein and texture, while the broccoli and other vegetables provide vitamins and fiber. This stir-fry is a versatile recipe, so feel free to mix and match your favorite veggies, making it an easy and customizable lunch option that’s both healthy and delicious.

Broccoli and Quinoa Buddha Bowl

The Broccoli and Quinoa Buddha Bowl is a nutrient-dense, well-rounded lunch that combines the wholesome goodness of broccoli, quinoa, and other colorful vegetables. Topped with a creamy dressing, this bowl is full of fiber, protein, and healthy fats, making it a filling yet refreshing meal. It’s perfect for meal prep or a quick, satisfying lunch that’s both nutritious and delicious.

Ingredients:

• 1 cup cooked quinoa
• 2 cups broccoli florets, steamed or roasted
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shredded carrots
• 1/4 avocado, sliced
• 1 tablespoon sunflower seeds or pumpkin seeds
• Fresh parsley or cilantro for garnish

Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or honey
• 2 teaspoons olive oil
• Water to thin
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and set aside to cool.
2. Steam or roast the broccoli until tender. For roasting, toss broccoli in olive oil and seasoning, then bake at 400°F (200°C) for about 15-20 minutes.
3. Prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, olive oil, and enough water to reach your desired consistency. Season with salt and pepper.
4. Assemble the Buddha bowl by layering quinoa, broccoli, cherry tomatoes, shredded carrots, and avocado in a large bowl.
5. Drizzle with tahini dressing and top with sunflower or pumpkin seeds. Garnish with fresh parsley or cilantro.
6. Serve immediately or store in the fridge for later.

The Broccoli and Quinoa Buddha Bowl is a fresh and satisfying lunch that provides a perfect balance of protein, fiber, and healthy fats. The vibrant mix of vegetables combined with the creamy tahini dressing makes each bite a delicious experience. This bowl is also versatile and easy to prepare ahead of time for meal prepping, making it a great option for busy weekdays.

Broccoli, Bacon, and Egg Salad

Broccoli, Bacon, and Egg Salad is a rich and hearty lunch that brings together savory flavors with a satisfying texture. Tender broccoli, crispy bacon, and hard-boiled eggs are tossed with a tangy dressing for a nutritious, low-carb lunch. This salad is quick to prepare and is ideal for those looking for a protein-packed meal that’s both delicious and filling.

Ingredients:

• 2 cups broccoli florets, steamed or blanched
• 4 slices bacon, cooked and crumbled
• 2 hard-boiled eggs, chopped
• 1/4 red onion, finely diced
• 1/4 cup shredded cheddar cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Steam or blanch the broccoli florets until tender. If blanching, place the broccoli in boiling water for 2-3 minutes, then transfer to an ice bath.
2. In a small skillet, cook the bacon until crispy. Remove from the skillet and crumble into small pieces.
3. In a large mixing bowl, combine the steamed broccoli, crumbled bacon, chopped eggs, and diced red onion.
4. In a separate small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
5. Pour the dressing over the salad and toss gently to combine. If using, sprinkle with shredded cheddar cheese.
6. Serve immediately or refrigerate for up to 2 days.

The Broccoli, Bacon, and Egg Salad is a savory, protein-packed lunch that combines rich flavors with the crispness of fresh broccoli. The crispy bacon and creamy eggs add a comforting touch, while the tangy dressing balances the dish. It’s a great option for those looking for a satisfying, low-carb lunch that’s quick to prepare and can easily be stored for later.

Broccoli and Avocado Toast

Broccoli and Avocado Toast is a nutritious, easy-to-make lunch that’s full of healthy fats, fiber, and vitamins. Roasted broccoli and creamy avocado come together on top of a toasted slice of whole-grain bread, making for a satisfying and delicious meal. This recipe is quick to prepare and is perfect for a light lunch or a snack that will keep you energized throughout the day.

Ingredients:

• 1 slice whole-grain or sourdough bread
• 1/2 avocado, mashed
• 1 cup broccoli florets, roasted or steamed
• 1 tablespoon olive oil
• Salt and pepper to taste
• Red pepper flakes or chili powder (optional)
• Lemon juice for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the broccoli florets with olive oil, salt, and pepper, then roast for 15-20 minutes until tender and slightly crispy.
2. Toast the slice of bread to your desired level of crispiness.
3. Mash the avocado in a small bowl and season with salt, pepper, and a squeeze of lemon juice.
4. Once the broccoli is roasted, place it on top of the mashed avocado toast.
5. Sprinkle with red pepper flakes or chili powder for a touch of heat, if desired.
6. Serve immediately for a quick, satisfying lunch.

Broccoli and Avocado Toast is a simple yet flavorful lunch that packs a nutritional punch. The creamy avocado and roasted broccoli create a balanced combination of healthy fats and fiber, making it a satisfying meal. This recipe is perfect for a quick lunch that’s both nourishing and delicious, with the option to add toppings like red pepper flakes for extra flavor. It’s also customizable, so feel free to add other ingredients like a poached egg or feta cheese for variety.

Note: More recipes are coming soon!