35+ Delicious Plant-Based Lunch Recipes for Every Craving

If you’re looking to add more plant-based meals to your lunch routine, you’re in the right place!

Plant-based lunches are not only incredibly nutritious but also versatile and packed with flavors.

Whether you’re new to plant-based eating or just looking to refresh your meal prep, these 35+ plant-based lunch recipes are sure to satisfy your hunger while providing essential nutrients for a productive and energetic day.

From hearty bowls and crispy wraps to satisfying salads and savory stir-fries, there’s something for everyone.

These recipes are perfect for busy weekdays, easy meal prep, and quick lunches that can be enjoyed at home or on the go.

So, let’s dive into these delicious, plant-powered meals!

35+ Delicious Plant-Based Lunch Recipes for Every Craving

With these 35+ plant-based lunch recipes, you have a wide variety of options to choose from, each offering a unique combination of flavors and nutrients to fuel your body.

Whether you’re craving something light, savory, or hearty, these recipes will help you discover new favorites and keep you feeling satisfied and energized.

Eating plant-based doesn’t have to be complicated or time-consuming, and with these recipes, you’ll have all the inspiration you need to enjoy delicious, wholesome lunches that are as good for your body as they are for the planet. Happy cooking!

Mediterranean Chickpea Quinoa Bowl

This vibrant, Mediterranean-inspired bowl is brimming with fresh vegetables, protein-rich chickpeas, and nutrient-dense quinoa. The lemon-tahini dressing adds a tangy, creamy touch without any dairy, making this bowl a refreshing yet hearty meal perfect for lunch. Packed with fiber, vitamins, and plant-based protein, this bowl is as delicious as it is nourishing.

Ingredients:

• For the Bowl:
  • 1 cup cooked quinoa
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup parsley, chopped
  • 1/4 cup fresh mint, chopped (optional)
  • 1/4 cup crumbled vegan feta (optional)
• For the Lemon-Tahini Dressing:
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1–2 tbsp water (to thin)
  • Salt and pepper to taste

Instructions:

1. Prepare the Quinoa and Chickpeas: If not already done, cook the quinoa according to package instructions. Drain and rinse the chickpeas thoroughly.
2. Make the Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, salt, and pepper. Add water a little at a time until you reach a creamy consistency.
3. Assemble the Bowl: In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, olives, parsley, and mint. Drizzle with the lemon-tahini dressing and toss to coat evenly.
4. Add Toppings: Top with vegan feta if using, and sprinkle additional herbs or a squeeze of lemon for extra flavor.

This Mediterranean Chickpea Quinoa Bowl is perfect for meal-prepping, as it holds up well in the fridge. Not only does it offer a delightful mix of textures and flavors, but it’s also rich in fiber, antioxidants, and plant-based protein, making it an ideal option for a satisfying and nutritious lunch.

Hearty Sweet Potato & Lentil Stew

Loaded with wholesome vegetables, earthy lentils, and creamy sweet potatoes, this stew is as comforting as it is nutritious. This one-pot meal is seasoned with warm spices and topped with fresh herbs, delivering a burst of flavor in every spoonful. Ideal for colder days or when you’re craving something filling, this plant-based stew will leave you energized without feeling weighed down.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 large carrot, diced
• 1 bell pepper, diced
• 1 medium sweet potato, peeled and cubed
• 1 can (14.5 oz) diced tomatoes
• 1 cup dry green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups spinach or kale, chopped
• Fresh parsley or cilantro for garnish

Instructions:

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, and carrot, and sauté until the vegetables begin to soften, about 5 minutes.
2. Add Spices and Sweet Potatoes: Add bell pepper, sweet potato cubes, cumin, smoked paprika, turmeric, and red pepper flakes. Stir to coat the vegetables in spices.
3. Add Lentils and Broth: Pour in the diced tomatoes, lentils, and vegetable broth. Stir well, bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the lentils and sweet potatoes are tender.
4. Finish with Greens: Stir in the chopped spinach or kale and let it wilt for about 5 minutes. Season with salt and pepper to taste.
5. Serve: Garnish with fresh parsley or cilantro before serving.

This Hearty Sweet Potato & Lentil Stew is a warm, comforting meal that’s packed with plant-based protein and fiber. It’s great for meal prep, as it only tastes better with time. Enjoy this stew with a slice of crusty bread or over brown rice for an extra-satisfying lunch that will keep you fueled for hours.

Spicy Thai Peanut Noodle Salad

This spicy Thai peanut noodle salad is a vibrant, flavor-packed dish perfect for those who love a bit of heat. Loaded with fresh veggies, chewy rice noodles, and a creamy peanut sauce with a kick, this salad is as refreshing as it is filling. It’s perfect for an on-the-go lunch or a refreshing meal that satisfies your craving for bold flavors.

Ingredients:

• For the Salad:
  • 8 oz rice noodles
  • 1 cup shredded purple cabbage
  • 1 carrot, julienned
  • 1/2 cucumber, sliced into thin rounds
  • 1 red bell pepper, thinly sliced
  • 1 cup edamame, shelled
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onions, chopped
  • 1 tbsp sesame seeds
• For the Spicy Peanut Sauce:
  • 1/4 cup natural peanut butter
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or agave
  • 1 tsp sriracha or chili paste (adjust to taste)
  • 1–2 tbsp warm water (to thin)

Instructions:

1. Prepare Noodles: Cook rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
2. Make the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha. Add warm water a little at a time until you reach a smooth, pourable consistency.
3. Assemble the Salad: In a large bowl, combine rice noodles, cabbage, carrot, cucumber, red bell pepper, and edamame. Pour the peanut sauce over the salad and toss until all ingredients are well coated.
4. Add Toppings: Garnish with cilantro, green onions, and sesame seeds.

This Spicy Thai Peanut Noodle Salad is a refreshing yet hearty lunch that satisfies both flavor and nutrition needs. It’s easy to customize with different veggies and adjust the spice level. Perfectly balanced with creamy, crunchy, and spicy elements, this salad is a must-try for fans of Asian-inspired flavors and healthy, plant-based meals.

Black Bean & Avocado Wrap

This delicious wrap is filled with protein-rich black beans, creamy avocado, and fresh veggies, all wrapped up in a soft tortilla. The combination of flavors and textures makes for a satisfying lunch that’s quick to assemble and easy to eat on the go. It’s a perfect meal for those craving something simple yet filling.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 large avocado, sliced
• 1 cup baby spinach or mixed greens
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup red onion, thinly sliced
• 1/2 cup salsa or pico de gallo
• 1 tsp cumin
• 1 tsp chili powder
• 2 large whole wheat or flour tortillas
• Salt and pepper to taste
• Optional: Hot sauce or lime wedges for extra flavor

Instructions:

1. Prepare the Black Beans: In a small bowl, mash the black beans with cumin, chili powder, salt, and pepper until slightly mashed but still chunky.
2. Assemble the Wrap: Lay the tortillas flat on a clean surface. Evenly spread the mashed black beans on each tortilla, followed by a handful of spinach, corn, red onion, and sliced avocado.
3. Add Salsa: Spoon a bit of salsa or pico de gallo onto each wrap, and drizzle with hot sauce if desired.
4. Wrap It Up: Fold in the sides of the tortillas and roll them tightly to form wraps.
5. Serve: Slice the wraps in half and serve immediately with extra salsa or lime wedges on the side.

This Black Bean & Avocado Wrap is an incredibly satisfying, easy-to-make meal that combines fiber-rich beans, healthy fats from avocado, and fresh vegetables for a delicious lunch. The spices and salsa add a burst of flavor that will keep you coming back for more. It’s a perfect option for busy days or meal prepping for the week ahead.

Lentil & Mushroom Bolognese

A hearty and wholesome alternative to traditional pasta bolognese, this lentil and mushroom version is rich in plant-based protein and full of umami flavors. The lentils provide a meaty texture, while the mushrooms add a savory depth, making this sauce a perfect pairing with your favorite pasta. This meal is sure to satisfy your craving for a comforting, pasta-based lunch without the meat.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, chopped (button or cremini)
• 1 carrot, grated or finely chopped
• 1 celery stalk, finely chopped
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup tomato paste
• 1 tsp dried oregano
• 1 tsp basil
• 1/4 tsp red pepper flakes (optional)
• 3 cups vegetable broth
• Salt and pepper to taste
• 12 oz pasta of choice (spaghetti, penne, etc.)
• Fresh basil or parsley for garnish

Instructions:

1. Cook the Lentils: In a small pot, bring 3 cups of water to a boil. Add the lentils and cook for about 20-25 minutes, or until tender but not mushy. Drain and set aside.
2. Make the Bolognese Sauce: Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and mushrooms and sauté for 5-7 minutes until softened and browned.
3. Add Vegetables and Tomatoes: Stir in the grated carrot, chopped celery, crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes. Add the cooked lentils and vegetable broth. Simmer the sauce on low for 20-25 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
4. Cook the Pasta: While the sauce simmers, cook your pasta according to package instructions. Drain and set aside.
5. Serve: Spoon the lentil and mushroom bolognese sauce over the cooked pasta and garnish with fresh basil or parsley.

This Lentil & Mushroom Bolognese is a rich and satisfying plant-based twist on a classic Italian dish. The lentils provide a hearty base that mimics the texture of ground meat, while the mushrooms and spices bring a deep, savory flavor. It’s a filling and nutrient-dense lunch that’s perfect for both pasta lovers and those seeking a plant-powered alternative.

Cauliflower Tacos with Cilantro Lime Slaw

These crispy cauliflower tacos are a delicious and light yet flavorful lunch option. Roasted cauliflower is seasoned with smoky spices, giving it a satisfying crunch, while the cilantro lime slaw adds a fresh, zesty crunch that complements the warmth of the cauliflower. These tacos are perfect for a casual lunch, and they’re vegan, gluten-free, and full of vibrant flavors.

Ingredients:

• For the Cauliflower:
  • 1 medium head of cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 8 small corn tortillas
• For the Cilantro Lime Slaw:
  • 2 cups shredded cabbage (green, purple, or both)
  • 1/4 cup chopped cilantro
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp agave syrup or maple syrup
  • Salt and pepper to taste
• Optional Toppings:
  • Sliced avocado
  • Salsa or pico de gallo
  • Hot sauce

Instructions:

1. Roast the Cauliflower: Preheat your oven to 400°F (200°C). In a bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
2. Make the Slaw: In a large bowl, combine the shredded cabbage, cilantro, lime juice, olive oil, and agave syrup. Toss well and season with salt and pepper to taste.
3. Prepare the Tacos: Warm the corn tortillas in a dry skillet or microwave. Then, fill each tortilla with roasted cauliflower and top with the cilantro lime slaw.
4. Add Toppings: Garnish with sliced avocado, salsa, and hot sauce if desired.

These Cauliflower Tacos with Cilantro Lime Slaw are a fantastic choice for a light yet satisfying plant-based lunch. The roasted cauliflower provides a crispy texture while the slaw adds a tangy freshness. These tacos are highly customizable, so feel free to add your favorite toppings for an even more personalized meal. They’re ideal for a quick, flavorful lunch that’s perfect for both weekdays and weekends.

Chickpea & Spinach Stuffed Sweet Potatoes

These stuffed sweet potatoes are a hearty and wholesome plant-based lunch option. Roasted sweet potatoes serve as the perfect vessel for a filling mixture of spiced chickpeas and fresh spinach. Topped with a drizzle of tahini and a sprinkle of fresh herbs, this meal is packed with protein, fiber, and nutrients, making it a fulfilling and energizing choice.

Ingredients:

• 4 medium sweet potatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp tahini
• Juice of 1 lemon
• Fresh parsley, chopped for garnish

Instructions:

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Pierce each sweet potato a few times with a fork and place them on a baking sheet. Roast for 40-50 minutes, or until tender when pierced with a fork.
2. Prepare the Chickpeas: While the sweet potatoes are roasting, heat olive oil in a pan over medium heat. Add the chickpeas, cumin, paprika, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are crispy and lightly browned.
3. Wilt the Spinach: Add the chopped spinach to the pan with the chickpeas and cook for an additional 2-3 minutes, until the spinach wilts down.
4. Assemble the Sweet Potatoes: Once the sweet potatoes are done, slice them open and fluff the insides with a fork. Spoon the chickpea and spinach mixture into each sweet potato.
5. Add Toppings: Drizzle with tahini and squeeze lemon juice over the top. Garnish with fresh parsley and serve.

These Chickpea & Spinach Stuffed Sweet Potatoes are a nourishing and satisfying meal that combines the natural sweetness of the potatoes with savory spiced chickpeas and vibrant greens. The tahini drizzle adds a creamy touch, while the lemon juice brightens the entire dish. Perfect for a balanced and filling lunch, this recipe can easily be made in bulk for meal prepping.

Zucchini Noodles with Avocado Pesto

This fresh and light zucchini noodle dish offers a healthy alternative to traditional pasta. The creamy avocado pesto provides a rich, velvety texture without any dairy, while the zucchini noodles offer a refreshing crunch. This dish is quick to make and can be served as a light lunch or dinner, offering a boost of vitamins, healthy fats, and plant-based protein.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/2 cup fresh basil leaves
• 2 tbsp nutritional yeast
• 1 garlic clove
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup cherry tomatoes, halved (optional)
• Pine nuts or pumpkin seeds for garnish (optional)

Instructions:

1. Make the Pesto: In a food processor, combine the avocado, basil, nutritional yeast, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth, adding a little water if needed to thin the pesto.
2. Prepare the Zucchini Noodles: Using a spiralizer or vegetable peeler, create noodles from the zucchinis. Alternatively, you can buy pre-made zucchini noodles from the store.
3. Combine: Toss the zucchini noodles with the avocado pesto until well coated. If you prefer slightly softened noodles, you can lightly sauté them in a pan with a little olive oil for 1-2 minutes.
4. Serve: Top with halved cherry tomatoes and garnish with pine nuts or pumpkin seeds if desired.

Zucchini Noodles with Avocado Pesto is a light and satisfying plant-based lunch that’s full of healthy fats from the avocado and fiber from the zucchini. The creamy pesto adds a rich, indulgent feel without any dairy, making it a guilt-free option. This dish is perfect for warm weather or when you need something quick and refreshing yet filling.

Quinoa & Roasted Veggie Salad with Lemon Dressing

This colorful quinoa and roasted veggie salad is a versatile, nutrient-dense lunch that can be customized with any veggies you have on hand. Roasted vegetables like bell peppers, zucchini, and red onion pair beautifully with protein-packed quinoa. The lemon dressing brings a burst of freshness that ties everything together. It’s a great option for meal prep or a light, healthy lunch.

Ingredients:

• 1 cup quinoa
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 red onion, diced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup roasted chickpeas (optional for added crunch)
• For the Lemon Dressing:
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • Salt and pepper to taste

Instructions:

1. Cook the Quinoa: Rinse the quinoa under cold water. In a medium pot, combine the quinoa with 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
2. Roast the Vegetables: Preheat the oven to 425°F (220°C). Toss the zucchini, red bell pepper, and red onion with olive oil, oregano, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until golden and tender.
3. Make the Dressing: Whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper in a small bowl.
4. Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted vegetables, and chopped parsley. Drizzle with the lemon dressing and toss gently to combine.
5. Serve: Top with roasted chickpeas for added crunch, and serve immediately or refrigerate for later.

This Quinoa & Roasted Veggie Salad with Lemon Dressing is a light but satisfying lunch that is full of flavor and texture. The quinoa offers a complete protein source, while the roasted vegetables provide fiber and vitamins. The lemon dressing adds a fresh and tangy finish that elevates the entire dish. It’s perfect for meal prepping and can be enjoyed both warm and cold, making it a versatile option for any day of the week.

Curry Chickpea Salad Sandwich

This vibrant curry chickpea salad sandwich is a quick and satisfying lunch option that’s packed with protein and fiber. The creamy dressing, made with vegan mayo and curry powder, pairs perfectly with crunchy vegetables and chickpeas for a flavorful and filling meal. This recipe is perfect for meal prep or when you need a fast, healthy lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 1/4 cup vegan mayonnaise
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup dill pickles, chopped
• Salt and pepper to taste
• 4 slices whole grain or gluten-free bread
• Fresh lettuce leaves
• Tomato slices (optional)

Instructions:

1. Prepare the Chickpea Salad: In a bowl, mash the chickpeas with a fork or potato masher until slightly chunky. Add the vegan mayonnaise, lemon juice, Dijon mustard, curry powder, turmeric, salt, and pepper. Stir well to combine.
2. Add Vegetables: Stir in the chopped celery, red onion, and pickles for added crunch and flavor.
3. Assemble the Sandwiches: Spread the chickpea salad evenly on two slices of bread. Add fresh lettuce and tomato slices if desired. Top with the remaining slices of bread.
4. Serve: Slice the sandwiches in half and serve immediately.

This Curry Chickpea Salad Sandwich is an easy and flavorful plant-based lunch that’s creamy, savory, and packed with protein. The addition of curry powder gives it a unique twist, while the crunchy veggies add texture. It’s perfect for a quick lunch or for preparing in advance for the week.

Roasted Cauliflower & Tahini Bowl

This Roasted Cauliflower & Tahini Bowl combines the earthy flavor of roasted cauliflower with the creamy richness of tahini, all served on a bed of quinoa. The addition of roasted chickpeas and fresh greens makes it a well-rounded and nourishing meal. Perfect for meal prepping or a hearty lunch, this dish is vegan, gluten-free, and bursting with flavor.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup cooked quinoa
• 2 cups mixed greens (spinach, kale, or arugula)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin tahini)
• 1 tbsp sesame seeds (optional)

Instructions:

1. Roast the Cauliflower and Chickpeas: Preheat the oven to 400°F (200°C). Toss the cauliflower florets and chickpeas in olive oil, cumin, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, or until the cauliflower is golden and crispy and the chickpeas are slightly crispy.
2. Make the Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, and water until smooth and creamy. Add more water if needed to reach your desired consistency.
3. Assemble the Bowl: In a bowl, layer the cooked quinoa, roasted cauliflower, roasted chickpeas, and mixed greens.
4. Top with Sauce: Drizzle the tahini sauce over the top and sprinkle with sesame seeds for added crunch.
5. Serve: Serve immediately or refrigerate for later use.

The Roasted Cauliflower & Tahini Bowl is a hearty, comforting meal that combines the nutty flavors of tahini with the crispy texture of roasted vegetables. It’s packed with fiber, protein, and healthy fats, making it a perfect plant-based lunch. This recipe is not only satisfying but also highly customizable, allowing you to add your favorite veggies or toppings.

Spicy Peanut Tofu Buddha Bowl

This Spicy Peanut Tofu Buddha Bowl is a flavor-packed, plant-based lunch that’s perfect for when you need something nutritious and filling. The combination of crispy tofu, roasted sweet potatoes, and a spicy peanut dressing creates a balanced meal full of protein, fiber, and healthy fats. This bowl is sure to become a new favorite in your lunch rotation.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cut into cubes
• 1 medium sweet potato, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 cups cooked brown rice or quinoa
• 1/2 cucumber, sliced
• 1/4 red cabbage, shredded
• 1/4 cup chopped peanuts for garnish
• Fresh cilantro for garnish
• For the Spicy Peanut Dressing:
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce (or tamari)
  • 1 tbsp maple syrup or agave
  • 1 tsp rice vinegar
  • 1 tsp sriracha or chili paste (adjust to taste)
  • 2-3 tbsp warm water (to thin)

Instructions:

1. Prepare the Tofu: Preheat the oven to 400°F (200°C). Toss the cubed tofu with olive oil, soy sauce, smoked paprika, salt, and pepper. Spread the tofu on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
2. Roast the Sweet Potato: Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a separate baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
3. Make the Peanut Dressing: In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, and warm water until smooth.
4. Assemble the Bowl: In a large bowl, layer the cooked rice or quinoa, roasted sweet potatoes, crispy tofu, cucumber slices, and shredded cabbage.
5. Add the Dressing: Drizzle the spicy peanut dressing over the top and garnish with chopped peanuts and fresh cilantro.

This Spicy Peanut Tofu Buddha Bowl is a vibrant, well-balanced plant-based lunch filled with a variety of textures and bold flavors. The crispy tofu and roasted sweet potatoes are complemented by the crunchy cabbage and cucumber, while the spicy peanut dressing ties everything together. Packed with protein, fiber, and healthy fats, this bowl is a satisfying and wholesome meal that will keep you energized throughout the day.

Vegan Falafel Salad with Lemon Tahini Dressing

This vibrant falafel salad features crispy, homemade falafel served over a bed of fresh greens and vegetables. Paired with a zesty lemon tahini dressing, this meal is full of plant-based protein, fiber, and healthy fats. It’s a nutrient-dense lunch that’s both filling and refreshing, perfect for a mid-day boost.

Ingredients:

• For the Falafel:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh cilantro, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tbsp lemon juice
  • 1/4 cup onion, finely chopped
  • 2 tbsp oat flour or chickpea flour
  • Salt and pepper to taste
  • 1 tbsp olive oil (for frying)
• For the Salad:
  • 4 cups mixed greens (spinach, arugula, lettuce)
  • 1 cucumber, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup shredded carrots
• For the Lemon Tahini Dressing:
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • 2 tbsp water (or more to thin)
  • Salt and pepper to taste

Instructions:

1. Make the Falafel: In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, coriander, lemon juice, onion, oat flour, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky. Form the mixture into small balls or patties.
2. Cook the Falafel: Heat the olive oil in a large skillet over medium heat. Cook the falafel in batches, frying for 3-4 minutes on each side, until golden and crispy. Remove from the skillet and set aside.
3. Prepare the Salad: In a large bowl, combine the mixed greens, cucumber, tomatoes, red onion, and shredded carrots.
4. Make the Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and water. Add salt and pepper to taste, adjusting the consistency with more water if needed.
5. Assemble the Salad: Place the falafel on top of the salad, drizzle with lemon tahini dressing, and serve immediately.

This Vegan Falafel Salad with Lemon Tahini Dressing is a nutritious and satisfying meal that combines crispy falafel with fresh, crunchy vegetables. The creamy, tangy tahini dressing enhances the flavors, making this a perfect lunch option for when you crave something hearty yet light. It’s a great choice for meal prepping, as the components can be made ahead of time.

Sweet Potato & Black Bean Burrito Bowl

This Sweet Potato & Black Bean Burrito Bowl is a hearty and flavorful plant-based lunch packed with protein, fiber, and plenty of veggies. Roasted sweet potatoes add a touch of sweetness, while the black beans and quinoa provide a great base of protein. Topped with fresh salsa, avocado, and a squeeze of lime, this bowl is a perfect combination of tastes and textures.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked quinoa (or brown rice)
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 red onion, diced
• 1 avocado, sliced
• Fresh salsa (store-bought or homemade)
• Lime wedges for serving

Instructions:

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and lightly browned.
2. Heat the Black Beans and Corn: In a small saucepan, heat the black beans and corn over medium heat for 3-5 minutes until warmed through. Season with a pinch of salt and pepper.
3. Assemble the Bowl: In a bowl, layer the cooked quinoa, roasted sweet potatoes, black beans, corn, and red onion.
4. Top the Bowl: Add avocado slices, a spoonful of salsa, and a squeeze of lime over the top.
5. Serve: Serve immediately and enjoy!

This Sweet Potato & Black Bean Burrito Bowl is a delicious, vibrant lunch that combines sweet, smoky, and savory flavors. The roasted sweet potatoes and black beans make it filling, while the avocado and salsa add freshness and creaminess. It’s perfect for meal prep or a quick lunch that satisfies your hunger without weighing you down.

Vegan Mushroom & Spinach Risotto

This creamy vegan mushroom and spinach risotto is a comforting and flavorful plant-based lunch that’s surprisingly easy to prepare. The earthy mushrooms, tender spinach, and creamy rice come together in a rich, satisfying dish that’s perfect for a cozy lunch. With just a few simple ingredients, you can create a decadent, creamy risotto without any dairy.

Ingredients:

• 1 cup Arborio rice
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced (button or cremini)
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 2 cups fresh spinach, chopped
• 1 tbsp nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Broth: In a saucepan, keep the vegetable broth warm over low heat.
2. Cook the Risotto: In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened. Add the mushrooms and cook for another 5 minutes until they release their moisture and become browned.
3. Add the Rice: Stir in the Arborio rice, cooking for 1-2 minutes to lightly toast the rice.
4. Deglaze with Wine: If using, pour in the white wine and cook until absorbed, stirring occasionally.
5. Add the Broth: Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently until the liquid is absorbed before adding more broth. Continue until the rice is cooked and creamy, about 18-20 minutes.
6. Finish the Risotto: Stir in the spinach and nutritional yeast, cooking until the spinach wilts. Season with salt and pepper to taste.
7. Serve: Garnish with fresh parsley and serve warm.

This Vegan Mushroom & Spinach Risotto is a creamy, comforting dish that’s rich in flavor and texture. The earthy mushrooms and vibrant spinach make it a well-balanced meal, while the nutritional yeast adds a cheesy, savory finish. It’s perfect for a filling, nourishing lunch, especially when you want something warm and comforting.

Note: More recipes are coming soon!