45+ Hearty High-Protein Vegetarian Lunch Recipes for Every Taste

Are you looking for a healthy and delicious way to power up your lunch without compromising on flavor or nutrition?

If so, you’re in the right place

Whether you’re vegetarian by choice or simply looking to incorporate more plant-based meals into your diet, finding high-protein vegetarian lunch options can sometimes feel like a challenge.

But fear not – we’ve compiled 45+ high-protein vegetarian lunch recipes that are not only packed with protein but also bursting with vibrant flavors and textures.

From hearty salads to filling wraps, these recipes will keep you energized throughout the day, without the need for meat.

So, grab your apron, and let’s dive into these mouth-watering lunch ideas that are as nutritious as they are satisfying!

45+ Hearty High-Protein Vegetarian Lunch Recipes for Every Taste

There you have it – 45+ high-protein vegetarian lunch recipes that will transform your midday meal into something both tasty and energizing.

Whether you’re prepping ahead for the week or looking for a quick lunch idea, these recipes offer variety and flavor for every preference and dietary need.

With so many options to choose from, it’s easier than ever to fuel your body with plant-based protein, and the best part is, you won’t miss out on any of the flavors you love.

Enjoy experimenting with these recipes and discover new favorites that keep your lunch exciting and fulfilling!

Chickpea & Spinach Salad with Tahini Dressing

This hearty, plant-based salad is a powerhouse of protein and nutrients, combining the richness of chickpeas and spinach with a flavorful tahini dressing. It’s perfect for a light but satisfying lunch, offering a balance of textures and tastes.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 3 cups fresh spinach, chopped
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 teaspoon cumin (optional)

Instructions:

1. In a large bowl, combine the chickpeas, spinach, cucumber, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic powder, salt, pepper, and cumin until smooth.
3. Pour the tahini dressing over the salad and toss everything together until evenly coated.
4. Serve immediately or refrigerate for later.

This protein-packed salad is incredibly versatile and can be customized to suit your taste. The creamy tahini dressing adds a rich flavor, while the chickpeas provide a hearty dose of protein and fiber. It’s an ideal meal for busy weekdays, offering both convenience and nourishment in a simple, quick preparation.

Lentil & Quinoa Stuffed Bell Peppers

These vibrant stuffed bell peppers are filled with a nutritious mixture of lentils and quinoa, making them an excellent source of protein. The combination of spices adds depth, while the bell peppers provide a satisfying crunch. This dish is both colorful and filling.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup cooked lentils
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup chopped cilantro
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish, and drizzle with olive oil.
2. In a bowl, combine the cooked quinoa, cooked lentils, diced tomatoes, cilantro, cumin, paprika, chili powder, salt, and pepper.
3. Stuff each bell pepper with the quinoa-lentil mixture, pressing it down gently to pack the filling.
4. Cover the baking dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes to soften the peppers.
5. Optional: Top with shredded cheese during the last 5 minutes of baking.
6. Serve hot and enjoy!

These lentil and quinoa-stuffed bell peppers are a complete meal packed with protein, fiber, and healthy carbohydrates. The peppers offer a sweet, crunchy contrast to the savory filling, while the spices enhance the flavor profile. Whether served for lunch or dinner, this dish is satisfying and nutritionally balanced.

Tofu & Vegetable Stir-Fry with Peanut Sauce

A quick and flavorful stir-fry, this recipe combines protein-rich tofu with a mix of colorful vegetables and a creamy, savory peanut sauce. It’s a perfect vegetarian lunch that can be prepared in under 30 minutes, offering a delightful combination of flavors and textures.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• 1/2 cup carrots, julienned
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce (for sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup (or honey)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon grated ginger
• 2 tablespoons water (to thin the sauce)
• Sesame seeds for garnish (optional)

Instructions:

1. In a large skillet or wok, heat sesame oil over medium heat. Add the tofu cubes and sauté until golden brown on all sides, about 6-8 minutes.
2. Add the broccoli, bell pepper, and carrots to the skillet and stir-fry for another 5-7 minutes, until the vegetables are tender-crisp.
3. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, garlic powder, grated ginger, and water until smooth.
4. Pour the peanut sauce over the tofu and vegetables, tossing to coat evenly.
5. Garnish with sesame seeds and serve immediately.

This tofu and vegetable stir-fry is a delightful and protein-packed dish that’s quick to prepare and full of flavor. The creamy peanut sauce adds richness and depth to the dish, while the combination of tofu and vegetables offers a well-rounded meal. Perfect for a busy lunch or a simple dinner, it’s both satisfying and healthy.

Black Bean & Sweet Potato Tacos

These vegan-friendly tacos are packed with protein and fiber, thanks to the combination of black beans and sweet potatoes. The smoky, spiced flavor of the roasted sweet potatoes pairs perfectly with the earthy black beans, creating a filling and delicious taco filling. Perfect for a satisfying lunch!

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 6 small corn tortillas
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1 lime, cut into wedges
• 1/4 cup avocado, sliced (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with paprika, cumin, chili powder, salt, and pepper. Toss to coat.
2. Roast the sweet potatoes for 20-25 minutes, until they are tender and slightly caramelized.
3. While the sweet potatoes roast, warm the tortillas in a dry skillet over medium heat for 1-2 minutes per side.
4. In a small pan, heat the black beans over medium heat until warmed through.
5. Assemble the tacos by layering the black beans and roasted sweet potatoes in each tortilla. Top with cilantro, red onion, a squeeze of lime, and avocado slices, if using.
6. Serve immediately and enjoy!

These black bean and sweet potato tacos are a perfect blend of flavors and textures, making them a delicious vegetarian lunch. The sweetness of the roasted sweet potatoes balances the earthy black beans, while the fresh toppings add a vibrant crunch. These tacos are high in protein, fiber, and healthy fats, making them a fulfilling, nutrient-dense meal.

Veggie & Hummus Wraps

A simple yet satisfying lunch, these veggie and hummus wraps offer a high-protein meal with a delightful variety of fresh, crunchy vegetables and creamy hummus. It’s an easy-to-make, portable option that’s perfect for busy days when you need something light but filling.

Ingredients:

• 1 large whole wheat wrap or tortilla
• 1/4 cup hummus (store-bought or homemade)
• 1/2 cup mixed greens (spinach, arugula, etc.)
• 1/4 cup shredded carrots
• 1/4 cucumber, thinly sliced
• 1/4 avocado, sliced
• 1/4 cup roasted red peppers, sliced
• 1 tablespoon feta cheese (optional)
• Salt and pepper to taste

Instructions:

1. Lay the whole wheat wrap flat on a clean surface.
2. Spread a layer of hummus evenly across the center of the wrap.
3. Layer the mixed greens, shredded carrots, cucumber, avocado, and roasted red peppers on top of the hummus.
4. If desired, sprinkle with feta cheese and season with salt and pepper.
5. Fold in the sides of the wrap and roll it tightly into a burrito shape.
6. Slice the wrap in half and serve immediately.

This veggie and hummus wrap is a quick and wholesome option, ideal for a high-protein vegetarian lunch. The creamy hummus acts as a base, adding flavor and richness, while the fresh vegetables provide a variety of textures and nutrients. It’s customizable, so feel free to add any veggies you have on hand. A light yet satisfying meal that’s easy to prepare and perfect for on-the-go!

Edamame & Avocado Sushi Rolls

A vegetarian take on sushi, these edamame and avocado rolls are packed with protein from the edamame and healthy fats from the avocado. The sushi rice is seasoned with vinegar and sugar, creating a balanced flavor profile that complements the fresh vegetables. These rolls are a fun and nutritious lunch option.

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup shelled edamame, cooked
• 1/2 avocado, sliced thinly
• 4 sheets nori (seaweed)
• Soy sauce, for dipping
• Pickled ginger (optional)

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot, and cook according to the rice cooker’s instructions or until the rice is tender.
2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, gently fold the vinegar mixture into the rice and let it cool to room temperature.
3. Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of cooled sushi rice evenly over the nori, leaving a 1-inch border at the top.
4. Place a line of edamame and avocado slices along the center of the rice.
5. Roll the sushi tightly from the bottom up, using the mat to help shape the roll.
6. Slice the roll into 6-8 pieces and serve with soy sauce and pickled ginger, if desired.

damame and avocado sushi rolls are a protein-packed, delicious, and fresh lunch option. The creamy avocado and protein-rich edamame provide a perfect contrast to the tangy, slightly sweet sushi rice. These rolls are easy to make at home, and they’re ideal for anyone looking for a light, filling, and nutritious meal. They’re a great alternative to traditional sushi and can be customized with your favorite ingredients.

Spicy Tempeh & Kale Buddha Bowl

This vibrant Buddha bowl combines spicy tempeh with nutrient-rich kale, quinoa, and a variety of vegetables. It’s a hearty, protein-packed meal that’s full of flavor and texture. The addition of a tangy dressing ties all the ingredients together, creating a balanced and delicious lunch.

Ingredients:

• 1 block tempeh, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sriracha sauce (adjust to taste)
• 1 teaspoon olive oil
• 1 cup cooked quinoa
• 2 cups kale, chopped and massaged with olive oil
• 1/2 avocado, sliced
• 1/4 cup shredded carrots
• 1/4 cup cucumber, sliced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix the soy sauce and sriracha. Marinate the tempeh slices in this sauce for about 10-15 minutes.
2. Heat olive oil in a pan over medium heat. Add the tempeh slices and sauté until golden brown and crispy, about 6-8 minutes.
3. In a separate bowl, massage the kale with a little olive oil, salt, and pepper until softened.
4. Assemble the Buddha bowl by layering the quinoa, kale, sautéed tempeh, avocado, shredded carrots, and cucumber.
5. In a small bowl, whisk together tahini, lemon juice, maple syrup, and a pinch of salt and pepper. Add water as needed to thin out the dressing.
6. Drizzle the dressing over the assembled bowl and serve immediately.

The Spicy Tempeh & Kale Buddha Bowl is an incredibly nutritious and filling lunch option, combining plant-based protein from the tempeh and quinoa with the fiber-packed kale and fresh veggies. The sriracha-tempeh offers a spicy kick, while the tahini dressing adds a creamy finish. This bowl is a delicious way to incorporate a variety of textures and flavors into your lunch while staying full and energized throughout the day.

Vegetarian Protein-Packed Chili

This hearty vegetarian chili is loaded with protein-rich beans, lentils, and quinoa. It’s a warming, comforting dish perfect for lunch or dinner. The combination of spices creates a rich, savory base, and the addition of vegetables ensures a nutritious, well-rounded meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 cup cooked lentils
• 1 can diced tomatoes
• 1/2 cup corn kernels (fresh or frozen)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup vegetable broth
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté until softened, about 5 minutes.
2. Add the cooked quinoa, kidney beans, black beans, lentils, diced tomatoes, corn, chili powder, cumin, smoked paprika, and cayenne pepper. Stir to combine.
3. Pour in the vegetable broth and bring the chili to a simmer. Let it cook for 20-25 minutes, stirring occasionally, until it thickens and the flavors meld together.
4. Stir in lime juice and season with salt and pepper to taste.
5. Serve the chili in bowls, garnished with fresh cilantro.

This vegetarian chili is a protein-packed powerhouse that is both hearty and satisfying. The mix of beans, lentils, and quinoa provides a substantial amount of protein, while the spices offer warmth and depth. It’s the perfect comfort food for chilly days, and it’s easy to make in advance for meal prep. Whether served with a side of cornbread or enjoyed on its own, this chili is a complete and nutritious meal.

Cauliflower & Chickpea Curry

This creamy cauliflower and chickpea curry is a comforting and protein-rich vegetarian dish. The combination of tender cauliflower, protein-packed chickpeas, and aromatic spices makes this curry flavorful and satisfying. It’s perfect when you need a filling lunch that’s also packed with nutrients.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1 can chickpeas, drained and rinsed
• 1 small head cauliflower, cut into florets
• 1 can coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice, for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 5 minutes.
2. Stir in the curry powder, turmeric, cumin, and coriander, and cook for another 1-2 minutes until fragrant.
3. Add the chickpeas, cauliflower florets, coconut milk, and vegetable broth to the pot. Stir to combine and bring to a simmer.
4. Cover the pot and let the curry simmer for 15-20 minutes, or until the cauliflower is tender and the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve the curry over cooked rice and garnish with fresh cilantro.

The Cauliflower & Chickpea Curry is a rich, creamy dish that’s both comforting and nutritious. The combination of cauliflower and chickpeas provides a hearty base, while the spices add warmth and complexity. The coconut milk lends a velvety texture, making this curry feel indulgent yet wholesome. It’s an excellent choice for a vegetarian lunch that’s both filling and flavorful, and it’s perfect for meal prep as the flavors only improve with time.

Quinoa & Roasted Vegetable Salad with Lemon Vinaigrette

This colorful salad combines protein-packed quinoa with roasted vegetables and a bright lemon vinaigrette. It’s a refreshing yet hearty lunch option that offers a balance of textures, with the nuttiness of quinoa complementing the sweetness of the roasted vegetables. Perfect for meal prep or a light, satisfying meal.

Ingredients:

• 1 cup cooked quinoa
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons olive oil (for vinaigrette)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the zucchini, red bell pepper, and red onion with 1 tablespoon of olive oil, oregano, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the vegetables roast, cook the quinoa according to package instructions, then let it cool.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper to make the vinaigrette.
4. Once the roasted vegetables and quinoa are ready, combine them in a large bowl. Add the fresh parsley and toss with the lemon vinaigrette.
5. Optional: Sprinkle with crumbled feta cheese for extra flavor.
6. Serve immediately or chill in the fridge for a few hours to let the flavors meld.

This Quinoa & Roasted Vegetable Salad is a nutrient-dense meal that’s bursting with flavors and textures. The roasted vegetables add a smoky sweetness, while the quinoa provides a filling protein base. The lemon vinaigrette ties everything together, offering a tangy contrast to the richness of the vegetables. It’s a perfect lunch for both warm days and meal prep, as it stays fresh for several days in the fridge.

Vegan Protein-Packed Pasta Salad

This vibrant pasta salad features plant-based protein from chickpeas, edamame, and quinoa, all combined with colorful vegetables and a creamy tahini dressing. It’s a perfect balance of carbs, protein, and healthy fats, making it a filling and nutritious option for lunch.

Ingredients:

• 2 cups cooked pasta (whole wheat or gluten-free)
• 1/2 cup cooked quinoa
• 1/2 cup edamame (fresh or frozen)
• 1/2 cup chickpeas, drained and rinsed
• 1/2 cup cherry tomatoes, halved
• 1/4 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions and let it cool. Once cooled, transfer to a large bowl.
2. Add the cooked quinoa, edamame, chickpeas, cherry tomatoes, cucumber, red onion, and fresh parsley to the bowl with the pasta.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, apple cider vinegar, salt, and pepper until smooth.
4. Pour the dressing over the pasta mixture and toss to combine until evenly coated.
5. Chill the pasta salad in the fridge for at least 30 minutes before serving.

This Vegan Protein-Packed Pasta Salad is a satisfying, hearty dish that’s perfect for lunch or a light dinner. The combination of edamame, chickpeas, quinoa, and pasta provides a well-rounded protein boost, while the tahini dressing adds richness and flavor. It’s easy to make ahead and is perfect for meal prep, as the flavors continue to improve as it sits. A fresh and colorful dish that’s both filling and nourishing.

protein-Packed Avocado & Chickpea Toasts

his simple yet delicious lunch is all about the combination of creamy avocado and protein-rich chickpeas, served on whole grain toast. It’s a quick, satisfying meal that’s packed with healthy fats, fiber, and plant-based protein, perfect for a nutritious and tasty midday meal.

Ingredients:

• 2 slices whole grain or sourdough bread, toasted
• 1 ripe avocado, mashed
• 1/2 cup canned chickpeas, drained and mashed
• 1 tablespoon lemon juice
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil (for drizzling)
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Toast the bread slices in a toaster or on a grill pan until golden brown and crispy.
2. In a small bowl, mash the avocado with a fork, and add the lemon juice, smoked paprika, salt, and pepper. Mix well.
3. In a separate bowl, mash the chickpeas with a fork until slightly chunky.
4. Spread the mashed avocado evenly on each piece of toast.
5. Top with mashed chickpeas, a drizzle of olive oil, and a sprinkle of fresh herbs if desired.
6. Serve immediately and enjoy!

Protein-Packed Avocado & Chickpea Toasts are a simple yet flavorful meal, perfect for a quick lunch. The creamy avocado offers a rich base, while the chickpeas add a hearty, protein-filled layer. It’s a versatile dish that can be easily customized with various spices or toppings. Whether you’re looking for a light meal or a snack, this combination of healthy fats, fiber, and protein will keep you satisfied and energized throughout the day.

Lentil & Spinach Stuffed Sweet Potatoes

These Lentil & Spinach Stuffed Sweet Potatoes are a wholesome, protein-packed meal. The sweetness of the roasted sweet potatoes pairs perfectly with the savory lentil and spinach filling. It’s a simple yet delicious vegetarian lunch option that offers a perfect balance of fiber, protein, and healthy carbohydrates.

Ingredients:

• 4 medium sweet potatoes
• 1 cup cooked green or brown lentils
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 40-45 minutes, or until tender.
2. While the sweet potatoes are roasting, heat olive oil in a pan over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Add the cooked lentils, spinach, cumin, smoked paprika, salt, and pepper to the pan. Cook for another 5-7 minutes, until the spinach wilts and the mixture is well combined.
4. Once the sweet potatoes are done, slice them open and fluff the insides with a fork. Stuff each sweet potato with the lentil and spinach mixture.
5. Optional: Top with crumbled feta cheese and garnish with fresh cilantro.
6. Serve immediately and enjoy!

hese Lentil & Spinach Stuffed Sweet Potatoes are a fulfilling and nutrient-dense lunch. The combination of roasted sweet potatoes with savory lentils and spinach provides a rich source of plant-based protein, fiber, and vitamins. The feta cheese adds a creamy touch, but the dish is equally delicious without it. It’s a great option for meal prep or a quick, nutritious lunch when you need something both satisfying and healthy.

Chickpea & Avocado Salad with Lemon Tahini Dressing

This Chickpea & Avocado Salad is a light yet protein-packed lunch, combining creamy avocado with protein-rich chickpeas and fresh vegetables. Tossed in a tangy lemon tahini dressing, this salad is satisfying, nutritious, and perfect for a quick, healthy meal that’s full of vibrant flavors.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, diced avocado, cherry tomatoes, cucumber, red onion, and fresh cilantro.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper until smooth and creamy.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.

This Chickpea & Avocado Salad with Lemon Tahini Dressing is a fresh and satisfying lunch option that’s packed with protein and healthy fats. The creamy avocado pairs beautifully with the chickpeas, while the tangy dressing adds a refreshing kick. This salad is light, but still filling enough to keep you energized through the afternoon. It’s perfect for meal prep and can be stored in the fridge for a couple of days without losing its flavor and texture.

Tofu & Vegetable Stir-Fry with Peanut Sauce

This Tofu & Vegetable Stir-Fry with Peanut Sauce is a quick and protein-packed lunch that’s full of vibrant vegetables and tofu. The creamy peanut sauce adds a rich and flavorful touch to the stir-fry, making it both satisfying and nutritious. Perfect for a busy day when you want a meal that’s both healthy and delicious.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1/4 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• Cooked rice, for serving
• Chopped peanuts and cilantro for garnish

Instructions:

1. Press the tofu to remove excess water, then cut it into cubes. Toss the tofu cubes in 1 tablespoon of soy sauce and cornstarch until evenly coated.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 6-8 minutes, turning occasionally, until crispy and golden. Remove from the pan and set aside.
3. In the same pan, add the bell pepper, zucchini, carrot, onion, and garlic. Stir-fry for 4-5 minutes, until the vegetables are tender but still crisp.
4. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, ginger, and sesame oil to make the peanut sauce.
5. Return the tofu to the pan with the vegetables and pour the peanut sauce over everything. Stir to combine and cook for an additional 2-3 minutes, until everything is well-coated and heated through.
6. Serve the stir-fry over cooked rice and garnish with chopped peanuts and fresh cilantro.

This Tofu & Vegetable Stir-Fry with Peanut Sauce is a satisfying, protein-packed lunch that’s full of flavor and nutrients. The crispy tofu and crunchy vegetables provide a perfect texture contrast, while the peanut sauce adds richness and depth to the dish. It’s quick and easy to make, and the peanut sauce can be adjusted to your taste, making it a versatile and customizable meal. Perfect for a busy lunch or as part of your meal prep for the week.

Note: More recipes are coming soon!