50+ Healthy Gluten-Free Vegan Lunch Recipes for Every Craving

Eating gluten-free and vegan doesn’t mean sacrificing flavor or variety when it comes to lunch.

In fact, there are so many delicious, creative, and nourishing options available that cater to both dietary needs, while satisfying your taste buds.

Whether you’re looking for quick meals, packed lunches, or something to meal prep for the week, the world of gluten-free and vegan lunches is full of endless possibilities.

This blog article will guide you through 50+ gluten-free and vegan lunch recipes that are easy to make, nutrient-dense, and perfect for any day of the week.

These recipes feature wholesome ingredients like fresh vegetables, legumes, whole grains, and plant-based proteins, all while keeping the meals gluten-free.

From hearty bowls to satisfying sandwiches and wraps, you’ll find something for every craving.

Let’s dive into these 50+ mouthwatering and satisfying gluten-free vegan lunch ideas that will elevate your plant-based meals!

50+ Healthy Gluten-Free Vegan Lunch Recipes for Every Craving

Finding lunch ideas that are both gluten-free and vegan can sometimes feel challenging, but it doesn’t have to be.

With the right ingredients and a bit of creativity, you can easily prepare wholesome, flavorful meals that meet both dietary requirements.

From hearty grain bowls to satisfying wraps, soups, and salads, there’s an endless variety of gluten-free and vegan lunch options for you to enjoy.

With these 50+ recipes, you now have a treasure trove of delicious ideas at your fingertips to keep your lunch game exciting, nourishing, and diverse.

Whether you’re meal prepping for the week or looking for a quick and easy solution, these recipes are bound to become your go-to favorites.

Keep experimenting with fresh ingredients, bold flavors, and new combinations to make lunchtime your favorite time of the day.

Gluten-Free Vegan Chickpea Salad Sandwiches

This Gluten-Free Vegan Chickpea Salad Sandwich is a hearty and satisfying lunch option, perfect for anyone seeking a plant-based, gluten-free alternative to the classic chicken salad. Packed with protein-rich chickpeas, crisp vegetables, and a creamy dressing made from vegan mayo and mustard, this sandwich is both flavorful and nutritious. Ideal for meal prepping or a quick lunch, it’s perfect for anyone on a gluten-free and vegan diet.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 2 tablespoons vegan mayo
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup chopped dill pickles
• Salt and pepper to taste
• 4 slices gluten-free bread
• Fresh lettuce leaves (optional)

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly mashed, leaving some texture.
2. Add the vegan mayo, Dijon mustard, lemon juice, celery, red onion, and pickles. Stir to combine.
3. Season with salt and pepper to taste, adjusting the flavors as needed.
4. Toast the gluten-free bread slices lightly if desired, then layer with fresh lettuce leaves (optional).
5. Spoon the chickpea salad onto two slices of bread, topping with the other two slices to make a sandwich.
6. Serve immediately, or refrigerate for later.

This Gluten-Free Vegan Chickpea Salad Sandwich is the perfect combination of texture and flavor, offering a great balance of creaminess, crunch, and zest. Whether you enjoy it as a quick lunch or prepare it ahead of time for a satisfying meal on the go, it’s a versatile and delicious choice. Packed with fiber and plant-based protein, this sandwich provides long-lasting energy without any gluten or animal products, making it suitable for a variety of dietary needs.

Quinoa & Black Bean Stuffed Sweet Potatoes

These Quinoa & Black Bean Stuffed Sweet Potatoes offer a wholesome, nutrient-packed lunch that combines hearty quinoa, black beans, and roasted sweet potatoes. This dish is a rich source of protein, fiber, and vitamins, making it a satisfying and energizing meal. Vegan, gluten-free, and easy to make, it’s an ideal lunch for those craving a filling and delicious meal without compromising on health.

Ingredients:

• 4 medium sweet potatoes
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced (optional)
• Fresh cilantro, chopped (optional)
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake on a lined baking sheet for 40-45 minutes, or until tender.
2. While the sweet potatoes are baking, cook the quinoa according to package instructions.
3. In a large bowl, combine the cooked quinoa, black beans, corn, chili powder, cumin, salt, and pepper. Stir until well mixed.
4. Once the sweet potatoes are baked, cut them in half lengthwise and gently fluff the insides with a fork.
5. Spoon the quinoa and black bean mixture generously into each sweet potato half.
6. Top with sliced avocado and fresh cilantro, if desired, and serve with lime wedges.

These Quinoa & Black Bean Stuffed Sweet Potatoes are a fulfilling and nourishing gluten-free vegan lunch that’s both delicious and customizable. The sweet potatoes provide a natural sweetness that complements the savory quinoa and beans, while the addition of avocado and cilantro elevates the dish with fresh, vibrant flavors. With the combination of healthy fats, protein, and fiber, this meal will leave you feeling satisfied and energized for the rest of your day.

Vegan Gluten-Free Buddha Bowl with Tahini Dressing

The Vegan Gluten-Free Buddha Bowl is a nutrient-dense, colorful bowl that combines fresh veggies, grains, and protein in a balanced, satisfying way. This version is topped with a creamy tahini dressing that ties all the ingredients together, making each bite a burst of flavor. Perfect for a wholesome lunch, this bowl can be customized with your favorite veggies, grains, and toppings, making it a flexible and filling option for a plant-based meal.

Ingredients:

• 1 cup cooked brown rice (or quinoa)
• 1 cup steamed broccoli florets
• 1/2 cup shredded carrots
• 1/4 cup cucumber, sliced
• 1/4 cup red cabbage, shredded
• 1/2 avocado, sliced
• 1/4 cup roasted chickpeas (optional)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1-2 tablespoons water (to thin)
• Salt and pepper to taste

Instructions:

1. Prepare the rice or quinoa according to package instructions.
2. Steam the broccoli until tender, about 5-7 minutes. In the meantime, prepare the shredded carrots, cucumber, and cabbage.
3. For the dressing, whisk together tahini, lemon juice, maple syrup, salt, and pepper. Add water to achieve the desired consistency.
4. In a large bowl, arrange the rice or quinoa as the base, and then add the steamed broccoli, shredded carrots, cucumber slices, red cabbage, and avocado slices.
5. Drizzle the tahini dressing over the top, and garnish with roasted chickpeas if desired.
6. Serve immediately or refrigerate for later.

This Vegan Gluten-Free Buddha Bowl is a vibrant, wholesome meal that provides a well-rounded mix of vegetables, grains, and healthy fats. The tahini dressing adds a rich, creamy element that brings everything together, making this lunch both delicious and satisfying. With its flexibility, this bowl can easily be tailored to suit your preferences, whether you want to swap in different veggies or protein sources. It’s an ideal meal for anyone seeking a nutrient-packed, easy-to-make gluten-free vegan lunch.

Vegan Gluten-Free Lentil & Vegetable Soup

This Vegan Gluten-Free Lentil & Vegetable Soup is a warming, hearty lunch that combines lentils with a medley of vegetables and spices, creating a nutritious and filling meal. The lentils provide plant-based protein, while the vegetables contribute to the soup’s rich flavor and vibrant colors. This recipe is not only gluten-free but also packed with fiber, vitamins, and minerals, making it a perfect option for a wholesome, easy-to-prepare lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes, or until softened.
2. Add the carrots, celery, and zucchini. Stir for 5-6 minutes, allowing the vegetables to soften slightly.
3. Add the lentils, diced tomatoes, vegetable broth, thyme, oregano, turmeric, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
4. Cover and cook for 25-30 minutes, or until the lentils are tender and the soup has thickened.
5. Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
6. Ladle into bowls and garnish with fresh parsley before serving.

This Vegan Gluten-Free Lentil & Vegetable Soup is a soul-soothing dish that’s perfect for a cozy lunch. The lentils provide hearty protein and fiber, while the combination of vegetables adds both flavor and nutrients. This soup is incredibly versatile, allowing you to mix in your favorite seasonal vegetables or spices. Ideal for meal prep, it keeps well in the fridge and is even better the next day. It’s a great way to enjoy a wholesome, plant-based, and gluten-free lunch that’s both filling and satisfying.

Vegan Gluten-Free Zucchini Noodles with Pesto

These Vegan Gluten-Free Zucchini Noodles with Pesto are a light yet satisfying lunch that combines spiralized zucchini with a creamy, flavorful pesto sauce. The zucchini noodles serve as a gluten-free, low-carb alternative to traditional pasta, while the pesto—made with fresh basil, garlic, nutritional yeast, and walnuts—offers a savory, rich topping. This dish is perfect for anyone seeking a refreshing, healthy meal that’s packed with flavor and nutrients.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup walnuts (or pine nuts)
• 2 garlic cloves
• 2 tablespoons nutritional yeast
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Cherry tomatoes, halved (optional, for garnish)
• Vegan Parmesan cheese (optional, for garnish)

Instructions:

1. Using a spiralizer, create zucchini noodles from the zucchinis and set them aside.
2. In a food processor, combine basil, walnuts, garlic, nutritional yeast, olive oil, and lemon juice. Blend until smooth, adding water if needed to achieve a creamy consistency.
3. Season the pesto with salt and pepper to taste.
4. Toss the zucchini noodles with the pesto sauce until evenly coated.
5. Serve the zucchini noodles in bowls and garnish with cherry tomatoes and a sprinkle of vegan Parmesan cheese, if desired.

This Vegan Gluten-Free Zucchini Noodles with Pesto is a perfect light yet fulfilling lunch. The zucchini noodles provide a fresh, crunchy base, while the pesto sauce offers a rich and nutty flavor that’s hard to resist. This dish is not only gluten-free and vegan but also incredibly refreshing and low-carb, making it an ideal choice for anyone looking to enjoy a healthy, flavorful lunch without sacrificing taste. It’s a versatile dish that can be customized with your favorite toppings, ensuring that every bite is a delight.

Vegan Gluten-Free Avocado & Chickpea Lettuce Wraps

Vegan Gluten-Free Avocado & Chickpea Lettuce Wraps are a fresh, light, and protein-packed lunch option that’s easy to make and full of flavor. This recipe combines mashed chickpeas with creamy avocado and a blend of fresh herbs, creating a satisfying filling for crunchy lettuce leaves. Perfect for a quick meal, these wraps are refreshing, nutrient-rich, and gluten-free, making them an excellent option for anyone looking to enjoy a healthy, plant-based lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 1 ripe avocado, mashed
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 8 large lettuce leaves (e.g., Romaine or Butterhead)
• 1/4 cup diced cucumber (optional)
• 1/4 cup shredded carrots (optional)

Instructions:

1. In a bowl, mash the chickpeas with a fork or potato masher until mostly mashed, leaving some texture.
2. Add the mashed avocado, cilantro, lime juice, cumin, salt, and pepper. Stir to combine until smooth and well-mixed.
3. Lay out the lettuce leaves on a clean surface.
4. Spoon the chickpea and avocado mixture into the center of each leaf.
5. Garnish with diced cucumber and shredded carrots, if desired.
6. Fold the sides of the lettuce leaves over the filling and serve immediately.

These Vegan Gluten-Free Avocado & Chickpea Lettuce Wraps are a refreshing and satisfying option for a healthy lunch. The creamy avocado pairs perfectly with the hearty chickpeas, creating a filling and delicious combination. The crisp lettuce adds a refreshing crunch, making each bite light and satisfying. This recipe is incredibly versatile, allowing you to customize the filling with your favorite herbs or additional veggies. Quick to prepare and packed with nutrients, these wraps make a great gluten-free and vegan lunch choice.

Vegan Gluten-Free Cauliflower Rice Stir-Fry

This Vegan Gluten-Free Cauliflower Rice Stir-Fry is a vibrant and nutritious lunch option that is both low-carb and packed with vegetables. The cauliflower rice acts as a perfect gluten-free substitute for regular rice, offering a light base for a colorful stir-fry filled with crispy veggies and savory seasonings. Whether you’re looking for a lighter lunch or simply want to incorporate more vegetables into your diet, this dish is a delicious, satisfying, and easy-to-make choice.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces or pulsed in a food processor
• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 carrot, julienned
• 1/2 cup frozen peas
• 2 garlic cloves, minced
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
2. Add the red bell pepper, zucchini, and carrot to the pan and stir-fry for about 5 minutes, or until the vegetables are tender but still crisp.
3. Stir in the cauliflower rice and peas, cooking for another 5-7 minutes, until the cauliflower is tender.
4. Add tamari, sesame oil, rice vinegar, ground ginger, salt, and pepper. Stir well to combine and cook for another 2 minutes.
5. Garnish with sliced green onions and sesame seeds, if desired, before serving.

This Vegan Gluten-Free Cauliflower Rice Stir-Fry is a flavorful and versatile lunch that’s not only gluten-free but also packed with nutrient-dense vegetables. The cauliflower rice provides a low-calorie, gluten-free base, while the variety of vegetables adds a burst of color and texture. With the savory tamari and sesame oil dressing, this dish is both satisfying and light, making it an ideal choice for anyone looking for a healthier, gluten-free lunch that doesn’t sacrifice on taste.

Vegan Gluten-Free Sweet Potato & Black Bean Tacos

These Vegan Gluten-Free Sweet Potato & Black Bean Tacos are a delicious and satisfying lunch option that’s full of flavor and texture. Roasted sweet potatoes and black beans are the stars of these tacos, offering a rich combination of savory, smoky, and sweet flavors. Topped with a tangy avocado crema and fresh cilantro, these tacos are perfect for those seeking a gluten-free, plant-based meal that’s quick, easy, and filling.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small gluten-free corn tortillas
• 1 avocado, peeled and pitted
• 2 tablespoons lime juice
• 2 tablespoons tahini
• Fresh cilantro, chopped (for garnish)
• Red onion, thinly sliced (optional, for garnish)

Instructions:

1. 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 and roast for 25-30 minutes, or until tender and slightly crispy.
2. In a small bowl, mash the avocado and mix with lime juice, tahini, salt, and pepper to create the avocado crema.
3. Warm the gluten-free tortillas in a dry skillet over medium heat for about 1-2 minutes on each side.
4. Assemble the tacos by placing a scoop of roasted sweet potatoes and black beans onto each tortilla.
5. Drizzle with avocado crema and garnish with chopped cilantro and red onion (optional).
6. Serve immediately and enjoy!

These Vegan Gluten-Free Sweet Potato & Black Bean Tacos are a perfect balance of savory, sweet, and tangy flavors. The roasted sweet potatoes provide a tender, slightly caramelized filling, while the black beans add a hearty, protein-rich element. Topped with the creamy avocado crema and fresh cilantro, these tacos are not only gluten-free and vegan but also incredibly flavorful and satisfying. Whether you enjoy them for lunch or dinner, these tacos are a delicious way to enjoy a plant-based, gluten-free meal.

Vegan Gluten-Free Chickpea & Spinach Curry

This Vegan Gluten-Free Chickpea & Spinach Curry is a comforting, warming lunch that’s rich in flavor and packed with plant-based protein. The creamy coconut milk base, combined with fragrant spices like cumin, coriander, and turmeric, creates a deliciously aromatic curry. The chickpeas and spinach provide both protein and nutrients, making this dish hearty and satisfying. It’s a perfect lunch option for anyone looking for a gluten-free, vegan meal that’s both delicious and filling.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or gluten-free naan (optional, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes, or until the onion is softened.
2. Add the cumin, coriander, turmeric, and garam masala to the pot, and stir to coat the onions and garlic in the spices. Cook for another 1-2 minutes, allowing the spices to become fragrant.
3. Add the chickpeas, coconut milk, and vegetable broth to the pot. Stir to combine, and bring to a simmer.
4. Cook for 15-20 minutes, stirring occasionally, until the curry has thickened and the flavors have melded together.
5. Stir in the fresh spinach and cook for an additional 3-4 minutes, or until wilted.
6. Season with salt and pepper to taste, and garnish with fresh cilantro.
7. Serve with rice or gluten-free naan, if desired.

This Vegan Gluten-Free Chickpea & Spinach Curry is a rich and comforting dish that’s both hearty and full of flavor. The chickpeas offer plant-based protein, while the coconut milk provides a creamy texture that makes the curry extra satisfying. The blend of spices creates a warm, aromatic flavor profile that’s perfect for a cozy lunch. With the addition of fresh spinach, this dish is not only delicious but also packed with nutrients. It’s a great option for a gluten-free and vegan lunch that will leave you feeling nourished and full.

Vegan Gluten-Free Spaghetti Aglio e Olio

Vegan Gluten-Free Spaghetti Aglio e Olio is a simple, yet flavorful Italian dish that packs a punch with minimal ingredients. This dish features gluten-free pasta tossed in a garlic-infused olive oil, with a dash of red pepper flakes for heat and fresh parsley for a touch of brightness. It’s a perfect lunch when you need something quick, satisfying, and full of flavor. The combination of garlicky olive oil and tender pasta is a comforting yet light meal that’s naturally vegan and gluten-free.

Ingredients:

• 8 oz gluten-free spaghetti (or any preferred gluten-free pasta)
• 3 tablespoons olive oil
• 6 garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Zest of 1 lemon (optional, for added freshness)
• Vegan Parmesan (optional, for topping)

Instructions:

1. Cook the gluten-free spaghetti according to the package instructions. Be sure to salt the water well to season the pasta.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for about 2-3 minutes, until fragrant and golden (but not burnt).
3. Add red pepper flakes and a pinch of salt to the garlic oil and cook for another 30 seconds.
4. Once the pasta is done, reserve 1/2 cup of pasta cooking water, then drain the pasta.
5. Add the cooked pasta to the skillet with the garlic oil. Toss to combine, adding the reserved pasta water little by little to create a silky sauce that coats the noodles.
6. Season with salt and pepper to taste and sprinkle with fresh parsley and lemon zest (if using).
7. Serve immediately, topped with vegan Parmesan if desired.

Vegan Gluten-Free Spaghetti Aglio e Olio is an incredibly simple yet flavorful lunch that comes together in minutes. The garlic and olive oil combination is a classic that never disappoints, while the red pepper flakes add just enough heat to keep things interesting. This dish is perfect for those who want a quick, satisfying meal that is both light and hearty at the same time. It’s vegan, gluten-free, and full of flavor, making it a great go-to recipe for busy days when you want a comforting, plant-based meal.

Vegan Gluten-Free Lentil Salad with Lemon Tahini Dressing

This Vegan Gluten-Free Lentil Salad with Lemon Tahini Dressing is a fresh and hearty lunch option that’s both nutrient-dense and satisfying. The earthy lentils are combined with crunchy vegetables like cucumbers, tomatoes, and red onions, creating a hearty base. Tossed in a creamy lemon tahini dressing, this salad is full of vibrant flavors and textures, making it perfect for a filling yet light lunch. It’s easy to prepare, packed with protein, and naturally gluten-free and vegan.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

For the Lemon Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup (optional)
• 1 garlic clove, minced
• Water to thin, as needed
• Salt and pepper to taste

Instructions:

1. In a medium pot, cook the lentils in water according to the package instructions until tender, about 20-25 minutes. Drain and set aside to cool.
2. While the lentils cook, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, and slice the red onion. Place them in a large mixing bowl.
3. For the dressing, whisk together tahini, lemon juice, olive oil, maple syrup (if using), garlic, salt, and pepper. Add water gradually until the dressing reaches your desired consistency.
4. Once the lentils have cooled, add them to the bowl with the vegetables. Pour the dressing over the salad and toss well to combine.
5. Garnish with chopped fresh parsley and a drizzle of olive oil before serving.

This Vegan Gluten-Free Lentil Salad with Lemon Tahini Dressing is a delicious and nutrient-packed lunch that combines the earthy flavor of lentils with the crispness of fresh vegetables. The creamy lemon tahini dressing ties all the ingredients together, adding a zesty and rich flavor that elevates the salad. This dish is perfect for meal prepping as it keeps well in the fridge for a couple of days, making it ideal for quick lunches throughout the week. It’s a hearty yet light meal that provides plant-based protein and essential nutrients, perfect for a satisfying and healthy gluten-free, vegan lunch.

Vegan Gluten-Free Quinoa and Roasted Veggie Bowl

The Vegan Gluten-Free Quinoa and Roasted Veggie Bowl is a nourishing and balanced lunch packed with protein, fiber, and a variety of textures. Roasted vegetables like sweet potatoes, Brussels sprouts, and bell peppers bring out a natural sweetness, while the quinoa serves as a protein-rich base. Topped with a drizzle of tahini dressing, this bowl is both flavorful and filling, making it a perfect option for a wholesome lunch that will keep you energized throughout the day.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• Water to thin, as needed
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes, Brussels sprouts, and red bell pepper in olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
2. While the vegetables roast, cook the quinoa. Bring 2 cups of water to a boil in a medium pot, add the quinoa, cover, and reduce to a simmer. Cook for about 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
3. For the tahini dressing, whisk together tahini, lemon juice, maple syrup, garlic, salt, and pepper. Add water to thin the dressing to your desired consistency.
4. To assemble the bowl, divide the quinoa among bowls, top with the roasted vegetables, and drizzle with tahini dressing.
5. Garnish with fresh parsley before serving.

The Vegan Gluten-Free Quinoa and Roasted Veggie Bowl is a perfect lunch for anyone seeking a wholesome, plant-based, and gluten-free meal. The quinoa provides a satisfying base with plenty of protein, while the roasted vegetables add a sweet, smoky depth of flavor. The creamy tahini dressing ties everything together with a burst of flavor, making this bowl a nourishing and balanced option. It’s an easy-to-make, customizable dish that’s great for meal prep or a quick lunch on a busy day, ensuring you get all the nutrients you need in a delicious and filling package.

Vegan Gluten-Free Chickpea Salad Sandwich

The Vegan Gluten-Free Chickpea Salad Sandwich is a hearty and satisfying lunch option that mimics the flavors of a traditional chicken salad, but with chickpeas as the base. Creamy avocado and tangy lemon combine to create a flavorful dressing, while crunchy celery and red onion provide texture. This chickpea salad is served between slices of gluten-free bread, making it the perfect gluten-free and vegan lunch. Packed with protein, fiber, and healthy fats, it’s both filling and nutritious, perfect for a quick meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, mashed
• 2 tablespoons vegan mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 celery stalks, finely chopped
• 1/4 red onion, finely chopped
• Salt and pepper to taste
• 4 slices gluten-free bread
• Fresh lettuce or spinach leaves

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until slightly chunky.
2. Add the mashed avocado, vegan mayonnaise, lemon juice, Dijon mustard, garlic powder, and onion powder to the chickpeas. Mix until everything is well combined and creamy.
3. Stir in the chopped celery, red onion, and season with salt and pepper to taste.
4. Toast the gluten-free bread slices until golden and crispy.
5. Spread the chickpea salad generously onto one slice of bread, then top with fresh lettuce or spinach leaves.
6. Top with the other slice of bread to form the sandwich. Slice in half and serve immediately.

This Vegan Gluten-Free Chickpea Salad Sandwich is the ultimate comfort food, offering a deliciously creamy filling packed with plant-based protein and fiber. The mashed chickpeas and avocado create a satisfying texture, while the tangy lemon and Dijon mustard add a refreshing zing. Paired with fresh greens and served on gluten-free bread, this sandwich is both nourishing and easy to prepare. It’s perfect for meal prep or a quick lunch that will keep you full and satisfied for hours.

Vegan Gluten-Free Sweet Potato and Black Bean Burrito Bowl

This Vegan Gluten-Free Sweet Potato and Black Bean Burrito Bowl is a vibrant and nourishing lunch that’s bursting with flavors and textures. Roasted sweet potatoes, seasoned with cumin and paprika, pair perfectly with protein-packed black beans. Add fresh toppings like avocado, corn, and a tangy cilantro-lime dressing, and you’ve got a balanced and filling meal. This burrito bowl is naturally vegan and gluten-free, and it’s a fantastic choice for those looking for a hearty, plant-based meal that is satisfying without being heavy.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 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 avocado, sliced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• Salsa (optional, for topping)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes are roasting, cook quinoa or brown rice according to package instructions.
3. In a small bowl, combine the black beans with lime juice and a pinch of salt.
4. To assemble the burrito bowls, start with a base of quinoa or rice in each bowl.
5. Top with the roasted sweet potatoes, black beans, corn, sliced avocado, and red onion.
6. Garnish with fresh cilantro and a squeeze of lime juice. Serve with salsa if desired.

The Vegan Gluten-Free Sweet Potato and Black Bean Burrito Bowl is a satisfying and delicious lunch that combines savory, sweet, and tangy flavors in every bite. The roasted sweet potatoes add a rich sweetness, while the black beans provide a hearty, protein-rich base. Fresh toppings like avocado, corn, and cilantro-lime dressing bring a refreshing balance to the dish. This bowl is perfect for meal prepping, as all the components can be prepared ahead of time. It’s a wholesome, flavorful, and filling meal that is both vegan and gluten-free, making it a great option for a quick lunch that will leave you feeling satisfied.

Vegan Gluten-Free Buddha Bowl with Tahini Dressing

A Vegan Gluten-Free Buddha Bowl with Tahini Dressing is a beautifully colorful and nourishing meal that’s easy to make and incredibly versatile. This bowl is packed with a variety of vegetables, whole grains, and protein-rich ingredients, all topped off with a creamy tahini dressing. It’s a great option for a gluten-free and vegan lunch that covers all the nutritional bases—healthy fats, protein, fiber, and a rainbow of vegetables. This meal can be customized to your liking and is perfect for anyone looking to eat clean and feel energized.

Ingredients:

• 1 cup cooked quinoa or brown rice
• 1 cup broccoli florets, steamed
• 1/2 cup shredded carrots
• 1/2 cup cucumber, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup chickpeas, roasted or sautéed
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Water to thin, as needed
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Start by cooking the quinoa or brown rice according to package instructions.
2. Steam the broccoli until bright green and tender, about 3-4 minutes.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and a pinch of salt. Add water gradually until you reach a smooth, pourable consistency.
4. To assemble the Buddha bowl, start by adding the quinoa or rice to the bottom of the bowl.
5. Arrange the steamed broccoli, shredded carrots, sliced cucumber, avocado, and chickpeas in sections on top of the quinoa.
6. Drizzle with tahini dressing and garnish with fresh parsley, if desired. Serve immediately.

This Vegan Gluten-Free Buddha Bowl with Tahini Dressing is a perfect example of how simple, fresh ingredients can come together to create a vibrant and filling meal. The combination of quinoa, vegetables, and roasted chickpeas provides a balanced mix of protein, fiber, and healthy fats, while the creamy tahini dressing adds a rich and tangy finish. This bowl is not only packed with nutrients but is also incredibly customizable to suit your preferences. Whether you’re craving something light or hearty, this Buddha bowl is a nourishing, plant-based, and gluten-free option that will keep you satisfied and energized throughout the day.

Note: More recipes are coming soon!