40+ Delicious Jamie Oliver Lunch Recipes for Busy Days

If you’re tired of the same old lunch routine and craving something fresh and exciting, look no further than Jamie Oliver’s incredible collection of lunch recipes.

From vibrant salads to hearty sandwiches, his recipes are packed with flavor, nutrition, and simplicity.

Whether you’re cooking for yourself, your family, or friends, Jamie’s dishes offer something for everyone.

With more than 40 delicious options to choose from, you’re bound to find a new favorite that suits your taste and schedule.

In this blog, we’ve rounded up some of his most irresistible lunch ideas that will not only satisfy your hunger but also inspire your culinary creativity.

40+ Delicious Jamie Oliver Lunch Recipes for Busy Days

Jamie Oliver’s lunch recipes provide a wonderful balance of flavor, health, and ease, making them the perfect choice for any occasion.

With over 40 recipes to choose from, you can add variety to your weekly meals and avoid the boredom of repetitive lunch options.

Whether you prefer something quick and light or more filling and indulgent, there’s a Jamie Oliver recipe that fits your needs.

Get inspired, get cooking, and transform your lunch game with these tasty and wholesome recipes.

Jamie’s Quick Chicken Caesar Salad

this vibrant and hearty chicken Caesar salad is the perfect balance of protein, crisp greens, and a creamy dressing. It’s quick to prepare, making it an ideal lunch for busy weekdays. The combination of tender grilled chicken, crunchy romaine lettuce, and homemade dressing brings a fresh twist to the traditional Caesar.

Ingredients:

• 2 chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 clove garlic, minced
• 4 cups romaine lettuce, chopped
• 1/2 cup croutons
• 1/4 cup Parmesan cheese, shaved
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1/3 cup Greek yogurt
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Preheat a grill or a frying pan over medium heat. Season the chicken breasts with olive oil, paprika, minced garlic, salt, and pepper. Grill or fry the chicken for about 6-7 minutes on each side until cooked through and golden brown. Once cooked, let the chicken rest for a few minutes before slicing it into strips.
2. For the dressing, whisk together the lemon juice, Dijon mustard, Greek yogurt, and extra virgin olive oil in a small bowl. Add salt and pepper to taste.
3. In a large salad bowl, toss the chopped romaine lettuce, croutons, and shaved Parmesan cheese.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Add the sliced chicken on top of the salad and garnish with more Parmesan if desired.

This chicken Caesar salad is a wonderful fusion of classic flavors with a healthy twist. The creamy yogurt-based dressing offers a lighter alternative to traditional Caesar dressing while still maintaining that indulgent, rich taste. Perfect for a quick, nutritious lunch, it’s sure to satisfy your hunger without weighing you down.

Jamie’s Veggie-Packed Wraps

fresh and nutritious lunch option, Jamie’s veggie-packed wraps are bursting with flavor and color. With hummus, crunchy veggies, and creamy avocado wrapped in a soft tortilla, these wraps are a perfect choice for a light yet filling meal. They’re also easily customizable to fit any dietary preferences.

Ingredients:

• 4 whole-wheat tortillas
• 1/2 cup hummus
• 1 avocado, sliced
• 1/2 cucumber, thinly sliced
• 1 carrot, julienned
• 1/2 red bell pepper, thinly sliced
• 1/4 red onion, thinly sliced
• A handful of mixed greens (e.g., spinach, rocket)
• Salt and pepper to taste
• Olive oil (optional)

Instructions:

1. Lay the whole-wheat tortillas flat on a clean surface. Spread a generous layer of hummus on each tortilla.
2. Arrange the sliced avocado, cucumber, carrot, bell pepper, and red onion on top of the hummus.
3. Add a handful of mixed greens to each wrap.
4. Season with salt and pepper to taste and drizzle a little olive oil for extra flavor, if desired.
5. Carefully roll up the tortillas, folding in the edges as you go to secure the fillings.
6. Cut the wraps in half and serve.

These veggie-packed wraps are an explosion of freshness, crunch, and healthy fats. The combination of hummus and avocado not only adds richness but also provides a creamy contrast to the crisp vegetables. Whether you’re looking for a vegan lunch or just a lighter meal, these wraps are the perfect balance of flavor and nourishment.

Jamie’s Prawn & Avocado Salad

This prawn and avocado salad is a light, refreshing dish that’s bursting with flavors. The sweetness of the prawns pairs wonderfully with the creamy avocado and the tangy citrus dressing. It’s quick, easy, and makes for a perfect lunch on a warm day or when you need something light yet filling.

Ingredients:

• 200g cooked prawns, peeled and deveined
• 1 ripe avocado, diced
• 2 cups mixed salad greens (e.g., arugula, spinach)
• 1/2 cucumber, thinly sliced
• 1/4 red onion, finely sliced
• Juice of 1 lemon
• 1 tablespoon olive oil
• Salt and pepper to taste
• A handful of fresh coriander or parsley, chopped

Instructions:

1. In a large salad bowl, combine the mixed greens, cucumber, and red onion.
2. Add the cooked prawns and diced avocado to the bowl.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine the ingredients.
5. Garnish with chopped coriander or parsley for a burst of freshness.

This prawn and avocado salad is a delightful, light option that doesn’t compromise on flavor. The creamy avocado and sweet prawns are perfectly complemented by the tangy lemon dressing, making this dish both refreshing and satisfying. It’s the perfect quick lunch for a healthy and delicious meal that will leave you feeling energized and full.

Jamie’s Spicy Sweet Potato & Chickpea Salad

Packed with flavor and nutrients, this spicy sweet potato and chickpea salad is a hearty and satisfying lunch option. The roasted sweet potatoes and chickpeas are spiced to perfection, while the creamy yogurt dressing adds a cooling contrast. This salad is both filling and full of vibrant flavors that will leave you craving more.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (400g) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes
• Salt and pepper to taste
• 4 cups mixed greens (e.g., rocket, spinach)
• 1/4 red onion, thinly sliced
• 1 tablespoon lemon juice
• 1/4 cup Greek yogurt
• A handful of fresh coriander or parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes and chickpeas with olive oil, cumin, smoked paprika, chili flakes, salt, and pepper. Spread them evenly on a baking tray and roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized.
2. In a large salad bowl, combine the mixed greens and red onion.
3. In a small bowl, whisk together the lemon juice and Greek yogurt until smooth. Season with salt and pepper to taste.
4. Once the sweet potatoes and chickpeas are done, allow them to cool slightly before adding them to the salad bowl.
5. Drizzle the yogurt dressing over the salad, toss gently, and garnish with fresh coriander or parsley.

This spicy sweet potato and chickpea salad is a vibrant and satisfying lunch, offering a delightful mix of textures and flavors. The roasted sweet potatoes and chickpeas provide a warm, hearty base, while the tangy yogurt dressing adds a refreshing balance. This dish is perfect for anyone looking for a filling, plant-based meal that doesn’t skimp on taste.

Jamie’s Beef and Avocado Wraps

These beef and avocado wraps are a quick, flavorful lunch option that’s packed with protein and healthy fats. Tender, seasoned beef is combined with creamy avocado and fresh vegetables, all wrapped up in a soft tortilla for a satisfying meal that is perfect for lunch or a light dinner.

Ingredients:

• 2 small beef steaks (about 150g each)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon chili flakes
• Salt and pepper to taste
• 1 avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 whole-wheat tortillas
• A handful of mixed greens (e.g., lettuce, spinach)
• 1 tablespoon sour cream or Greek yogurt (optional)

Instructions:

1. Preheat a grill pan or skillet over medium-high heat. Rub the beef steaks with olive oil, smoked paprika, garlic powder, chili flakes, salt, and pepper.
2. Grill the steaks for 3-4 minutes on each side (or until your preferred level of doneness). Let the steaks rest for a few minutes before slicing them thinly against the grain.
3. Lay the tortillas flat on a surface and arrange the mixed greens, cucumber, red onion, and sliced avocado on each.
4. Place the sliced beef on top and drizzle with a small amount of sour cream or Greek yogurt, if using.
5. Roll up the tortillas, folding in the sides to secure the fillings, and cut the wraps in half.

These beef and avocado wraps offer a delicious and filling meal with a perfect balance of flavors. The tender beef is complemented by the creamy avocado and crunchy vegetables, creating a wrap that is both hearty and fresh. The addition of a creamy sauce adds richness, making these wraps a quick and satisfying lunch option.

Jamie’s Lemon and Herb Tuna Salad

This light and zesty lemon and herb tuna salad is a perfect balance of protein and freshness. Packed with flavor from the tuna, fresh herbs, and a citrusy dressing, this salad is not only quick to make but also full of vibrant, refreshing ingredients that will keep you energized throughout the day.

Ingredients:

• 1 can (200g) tuna in olive oil, drained
• 1 tablespoon olive oil (for dressing)
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• A handful of fresh parsley, chopped
• A handful of fresh basil, chopped
• 2 cups mixed salad greens (e.g., arugula, spinach)
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
2. In a large salad bowl, combine the tuna, parsley, and basil. Add the mixed greens, cucumber, and red onion.
3. Drizzle the lemon dressing over the salad and toss gently to combine.
4. Taste and adjust the seasoning, adding more salt, pepper, or lemon if necessary.

This lemon and herb tuna salad is a wonderfully light and refreshing lunch option. The bright, zesty dressing brings out the flavors of the tuna and fresh herbs, while the crunchy vegetables add texture and freshness. It’s a perfect quick meal for a busy day, offering all the nutrients and flavors you need in a single bowl.

Jamie’s Mediterranean Chicken Bowl

This Mediterranean chicken bowl is a colorful, flavorful, and wholesome lunch option, combining tender grilled chicken, crunchy vegetables, and a tangy yogurt-based dressing. With ingredients like cherry tomatoes, cucumber, olives, and feta, this bowl brings the essence of the Mediterranean to your lunch break, offering a satisfying and balanced meal.

Ingredients:

• 2 chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 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 feta cheese, crumbled
• 1 cup cooked quinoa or couscous
• 1/4 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil

Instructions:

1. Preheat a grill pan or skillet over medium-high heat. Season the chicken breasts with olive oil, dried oregano, salt, and pepper.
2. Grill the chicken for 6-7 minutes on each side until fully cooked and golden brown. Let the chicken rest for a few minutes before slicing it into strips.
3. In a large bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
4. Prepare the quinoa or couscous according to package instructions, and place it at the bottom of the bowl.
5. In a small bowl, whisk together the Greek yogurt, lemon juice, and extra virgin olive oil to create a tangy dressing. Season with salt and pepper to taste.
6. Layer the grilled chicken over the quinoa, then top with the Mediterranean salad mixture.
7. Drizzle the yogurt dressing over the top and serve.

This Mediterranean chicken bowl is a delightful and nutritious lunch, offering a variety of textures and flavors that work harmoniously together. The grilled chicken is juicy and savory, the fresh vegetables are crisp and refreshing, and the tangy yogurt dressing ties everything together. This bowl is perfect for a filling and satisfying lunch that will keep you energized for the day ahead.

Jamie’s Smoked Salmon & Avocado Toast

This smoked salmon and avocado toast is a quick, elegant, and nutritious lunch that brings together creamy avocado, delicate smoked salmon, and a variety of fresh toppings. The combination of textures—from the crunchy toast to the soft avocado and silky salmon—creates a delicious and satisfying meal.

Ingredients:

• 2 slices whole-grain or sourdough bread
• 1 ripe avocado
• 100g smoked salmon
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh dill, for garnish
• 1 tablespoon olive oil
• Optional: A sprinkle of chili flakes or capers

Instructions:

1. Toast the slices of bread to your preferred level of crispiness.
2. While the bread is toasting, scoop out the flesh of the avocado and mash it in a bowl with the lemon juice. Season with salt and pepper to taste.
3. Once the toast is ready, spread the mashed avocado evenly across each slice.
4. Arrange the smoked salmon on top of the avocado, folding it elegantly for a more decorative presentation.
5. Drizzle with olive oil and garnish with fresh dill. For extra flavor, add a sprinkle of chili flakes or capers, if desired.
6. Serve immediately.

This smoked salmon and avocado toast is an ideal lunch when you’re craving something light yet satisfying. The creamy avocado pairs perfectly with the smoky, savory salmon, while the fresh dill and lemon juice elevate the flavors. This meal is full of healthy fats, proteins, and antioxidants, making it a nutritious and delicious choice for any time of day.

Jamie’s Spaghetti Aglio e Olio with Prawns

A simple yet flavorful Italian dish, Jamie’s Spaghetti Aglio e Olio with prawns combines garlic, chili, and fresh prawns tossed with spaghetti for a light yet satisfying lunch. This dish is quick to prepare and full of bold flavors, with just the right amount of heat from the chili and richness from the olive oil.

Ingredients:

• 200g spaghetti
• 200g cooked prawns, peeled and deveined
• 4 cloves garlic, thinly sliced
• 1 red chili, finely chopped
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• Salt and pepper to taste
• Freshly grated Parmesan cheese (optional)

Instructions:

1. Cook the spaghetti according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the spaghetti.
2. In a large pan, heat the olive oil over medium heat. Add the garlic slices and chopped chili, and sauté for 2-3 minutes until fragrant but not browned.
3. Add the cooked prawns to the pan and stir for 2-3 minutes until they are heated through and slightly golden.
4. Add the cooked spaghetti to the pan along with a splash of the reserved pasta water to help combine the sauce.
5. Toss everything together, ensuring the pasta is well coated in the garlic-chili oil.
6. Stir in the fresh parsley and lemon zest, then season with salt and pepper to taste.
7. Serve with a sprinkle of Parmesan cheese, if desired.

Spaghetti Aglio e Olio with prawns is a wonderfully light yet full-flavored lunch that’s perfect for a quick meal. The garlic and chili create a deliciously fragrant base, while the prawns add protein and richness to the dish. The addition of fresh parsley and lemon zest provides a refreshing contrast, making this simple Italian classic both satisfying and easy to prepare.

Jamie’s Sweet and Sour Chicken Stir-Fry

This sweet and sour chicken stir-fry is a flavorful and colorful dish that combines tender chicken, vibrant vegetables, and a tangy sauce. The balance of sweet and tangy flavors from pineapple, vinegar, and soy sauce makes it a refreshing, delicious, and easy-to-make lunch that can be prepared in under 30 minutes.

Ingredients:

• 2 chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 onion, sliced
• 1/2 cup pineapple chunks (fresh or canned)
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon cornstarch (optional, for thickening)
• Cooked jasmine rice, for serving
• Fresh coriander, for garnish

Instructions:

1. Heat olive oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until golden and cooked through. Remove the chicken from the pan and set aside.
2. In the same pan, add the garlic, ginger, and sliced onion, cooking for 1-2 minutes until fragrant.
3. Add the bell peppers and carrot, stir-fry for about 5 minutes until they begin to soften.
4. While the vegetables cook, in a small bowl, mix the soy sauce, rice vinegar, honey, and cornstarch (if using) to make the sauce.
5. Add the pineapple chunks and chicken back into the pan. Pour the sauce over the mixture, stir to coat everything, and simmer for 3-4 minutes until the sauce thickens and everything is heated through.
6. Serve the stir-fry over cooked jasmine rice and garnish with fresh coriander.

This sweet and sour chicken stir-fry is a perfect combination of savory, tangy, and sweet flavors that are sure to excite your taste buds. It’s packed with colorful vegetables, lean chicken, and a simple homemade sauce, making it a wholesome and quick lunch that can easily be adapted for any dietary preferences. Serve it with rice for a complete and satisfying meal.

Jamie’s Creamy Tomato & Basil Soup

This creamy tomato and basil soup is comfort in a bowl—rich, velvety, and bursting with flavor. With simple ingredients like ripe tomatoes, garlic, and fresh basil, this soup comes together in just 30 minutes and is perfect for a cozy lunch. The creaminess balances the natural sweetness of the tomatoes, while the fresh basil adds a fragrant, herby finish.

Ingredients:

• 6 large ripe tomatoes, roughly chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional)
• 2 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut cream
• A handful of fresh basil leaves, chopped
• Salt and pepper to taste
• Fresh crusty bread, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook for about 5 minutes until softened and fragrant.
2. Add the chopped tomatoes, oregano, and sugar (if using). Stir and cook for another 5-7 minutes until the tomatoes start to break down and release their juices.
3. Pour in the broth and bring the soup to a simmer. Cook for 15 minutes, allowing the flavors to meld together.
4. Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.
5. Stir in the heavy cream and fresh basil, then season with salt and pepper to taste. If the soup is too thick, add a little more broth to reach your desired consistency.
6. Serve hot with slices of crusty bread for dipping.

This creamy tomato and basil soup is a comforting, flavorful dish that’s simple to make and full of classic ingredients. The creamy texture and rich tomato flavor are perfectly complemented by the fresh basil, making this a satisfying lunch that feels like a warm hug. Whether you’re enjoying it alone or with a side of bread, it’s a comforting meal that never fails to please.

Jamie’s Grilled Veggie & Hummus Pita

This grilled veggie and hummus pita is a vibrant, flavorful, and vegetarian-friendly lunch that’s packed with fresh, grilled vegetables and creamy hummus. The smoky flavor of the charred vegetables, combined with the rich, nutty hummus, makes for a deliciously satisfying meal that’s perfect for a healthy lunch on the go.

Ingredients:

• 2 whole-wheat pitas
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small eggplant, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup hummus
• 1 tablespoon lemon juice
• A handful of fresh spinach or mixed greens
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Toss the zucchini, bell pepper, and eggplant slices with olive oil, salt, and pepper.
2. Grill the vegetables for 4-5 minutes on each side until they are tender and have nice grill marks.
3. While the vegetables are grilling, warm the pitas for 1-2 minutes in the oven or on the grill.
4. Once the vegetables are done, remove them from the grill and set aside.
5. To assemble, cut each pita in half and spread a generous amount of hummus inside each pocket.
6. Layer the grilled vegetables into the pitas, followed by fresh spinach or mixed greens. Drizzle with lemon juice and sprinkle with sesame seeds, if using.
7. Serve immediately.

The grilled veggie and hummus pita is a wholesome, flavorful lunch that’s both filling and nutritious. The smoky grilled vegetables add depth and richness, while the creamy hummus offers a smooth, satisfying texture. The freshness of the greens and the citrusy lemon drizzle make this pita a perfect balanced meal for any day of the week.

Jamie’s Chicken Caesar Salad Wrap

This Chicken Caesar Salad Wrap is a fresh, handheld twist on the classic Caesar salad. Grilled chicken, crispy romaine lettuce, and creamy Caesar dressing are wrapped up in a soft tortilla for a deliciously satisfying meal. It’s a simple, light, and flavorful option that combines the classic Caesar ingredients in a convenient, portable format.

Ingredients:

• 2 chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 large whole-wheat tortillas
• 3 cups romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup Caesar dressing (store-bought or homemade)
• 1/4 cup croutons, crushed (optional)

Instructions:

1. Heat olive oil in a grill pan or skillet over medium-high heat. Season the chicken breasts with salt and pepper and cook for 6-7 minutes on each side, or until fully cooked and golden brown.
2. Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
3. In a large bowl, toss the chopped romaine lettuce with Caesar dressing and grated Parmesan cheese until evenly coated.
4. Lay the tortillas flat on a clean surface. Divide the dressed lettuce between the two tortillas, then top with the sliced chicken.
5. Sprinkle crushed croutons over the chicken (optional for added crunch), then fold in the sides of the tortilla and roll it up tightly to form a wrap.
6. Slice the wrap in half and serve.

This Chicken Caesar Salad Wrap is a delicious, easy-to-make lunch that brings the classic Caesar salad to a whole new level. The grilled chicken adds protein, while the creamy dressing and Parmesan create the signature Caesar flavor. The addition of crunchy croutons (optional) makes every bite satisfying, and the wrap format makes it perfect for a quick meal on the go.

Jamie’s Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a tasty and healthy vegetarian lunch option, combining roasted sweet potatoes with protein-packed black beans and a variety of vibrant toppings. With a zesty lime dressing and a hint of chili, these tacos are bursting with flavor and texture, making them the perfect satisfying meal for any time of day.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 can (400g) black beans, drained and rinsed
• 8 small corn tortillas
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 tablespoon Greek yogurt (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them out on a baking tray and roast for 25-30 minutes, or until golden and tender.
2. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat for 3-4 minutes until warmed through. Set aside.
3. Warm the corn tortillas in a dry skillet or on a grill for 1-2 minutes until soft and pliable.
4. Assemble the tacos by layering the roasted sweet potatoes and black beans on each tortilla. Top with sliced red onion, avocado, and fresh cilantro.
5. Squeeze lime wedges over the tacos and, if desired, add a dollop of Greek yogurt for creaminess.

These Sweet Potato and Black Bean Tacos are a flavorful and satisfying lunch, offering a variety of textures and vibrant flavors. The roasted sweet potatoes add a natural sweetness, while the black beans provide protein and heartiness. Topped with fresh avocado and a zesty lime squeeze, these tacos are a delicious, plant-based option that’s easy to prepare and full of flavor.

Jamie’s Veggie-Packed Frittata

This Veggie-Packed Frittata is a great way to use up leftover vegetables while creating a wholesome, filling lunch. Loaded with seasonal vegetables, eggs, and a sprinkle of cheese, this frittata is easy to make and can be served warm or cold. It’s perfect for meal prep and can be customized with any veggies you have on hand.

Ingredients:

• 6 large eggs
• 1 tablespoon olive oil
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1/2 onion, diced
• 1 cup spinach, chopped
• 1/2 cup feta cheese, crumbled
• Salt and pepper to taste
• 1 teaspoon dried oregano (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large ovenproof skillet, heat the olive oil over medium heat. Add the zucchini, bell pepper, and onion. Sauté for about 5-7 minutes, until the vegetables are softened.
3. Add the spinach and cook for another 1-2 minutes until wilted.
4. In a bowl, whisk the eggs with salt, pepper, and dried oregano (if using). Pour the eggs over the cooked vegetables in the skillet.
5. Sprinkle the crumbled feta cheese evenly over the top of the eggs.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are fully set and golden on top.
7. Let the frittata cool slightly before slicing into wedges and serving.

This Veggie-Packed Frittata is a versatile, nutritious lunch that’s packed with flavor and protein. The eggs provide a rich base, while the vegetables add texture and a variety of flavors. The feta cheese adds a salty tang, making this frittata a perfect option for a quick meal or for meal prepping in advance. Serve it warm or cold, and enjoy a delicious, hearty lunch!

Note: More recipes are coming soon!