Lunch Recipes

We love finding new ways to use our kitchen tools and appliances. These toaster-oven quesadillas with peppers and avocado are the perfect example of an unexpected toaster-oven hack we had to share.

Would you believe us if we said you can have restaurant-style tostadas at home in just 15 minutes? It's no problem! Simply layer black beans and Cheddar onto corn tortillas and toast in the toaster oven.

This fresh and colorful chopped salad has all of the delicious flavors you love from a classic caprese salad, plus even more healthy veggies. Add grilled or roasted chicken for a quick main dish.

Sweet and savory find harmony in this salad, dotted with ripe melon and tossed in a lemony dressing. Melon balls are adorable, but making them leaves some fruit behind—whir up those leftovers into a smoothie.

Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.

This easy sandwich is a harmony of flavors that you can toss together for a quick lunch or dinner. Fresh heirloom tomato goes well with the slightly salty, creamy burrata and tangy balsamic vinegar. Be sure to toast the ciabatta, as it adds a welcome crunch and keeps the bread from getting soggy. If you're looking to add more protein to the sandwich, sliced deli meat like chicken or turkey would be delicious.

This irresistible sandwich pairs creamy Brie cheese with a sweet-and-savory blackberry jam spread for the perfect ultra-quick lunch or dinner option. You can easily double the recipe using a medium pan, or use a sandwich press if you have one on hand.

This easy vegetarian cucumber sandwich draws flavor inspiration from elote, the Mexican street corn dish. Instead of corn, we flavor cucumber slices with cotija cheese, lime and cilantro for a tasty filling. Cotija—a salty, crumbly Mexican cheese—is similar in flavor and texture to feta cheese, which can be used as a substitute. Arugula adds a peppery flavor, but any tender greens will work well here.

For Dylan Dreyer, “Today’s 3rd Hour” co-host and NBC News meteorologist, this smoothie is a staple in her household during cold and flu season. The vitamin C from the oranges helps support immune health, so she and her kids can feel their best. Plus, it tastes just like a creamsicle. If you don’t have almond milk, any other dairy or nondairy milk will work.

This easy vegetarian wrap makes a great grab-and-go lunch for work or school. Roasted red pepper hummus adds color and a little extra flavor, but any flavor hummus will work well here. Cucumber, sprouts, salad greens or spinach all add a refreshing crunch. For a peppery kick, try using arugula.

This healthy, quick wrap is packed with plenty of green vegetables—cucumber, sprouts and lettuce add crunch, avocado lends creaminess and edamame provides some plant-based protein.

Packed with fiber and monounsaturated fats, avocados are one of the best foods to eat to fight inflammation. Combined with raw beets, which contain their own inflammation-fighting phytochemicals, you'll get a lunch that packs a healthy punch. The tahini-lemon mixture adds brightness and a nutty flavor to the wrap. To julienne beets, cut them into thin rounds, then slice the rounds into matchsticks. Or to save time, simply grate the beets on the largest holes of a box grater.

This mouthwatering chopped Italian sandwich is assembled using a method in which all the ingredients are arranged in a single layer, finely chopped together and then layered onto the bread. It’s a straightforward yet efficient technique that you’ll find yourself using again and again. Feel free to add Italian antipasto ingredients like canned artichokes, olives, sun-dried tomatoes or roasted bell peppers for an extra-flavorful twist.

This vibrant and wholesome soup recipe helps support your well-being. It’s packed with a variety of colorful vegetables like tomatoes, which contain lycopene, a phytochemical that may help reduce inflammation. The base of the soup is prepped ahead of time and stored in separate containers. Simply add the broth and heat it in the microwave when you’re ready to eat. If you don’t wish to travel with vegetable broth or don’t have access to a microwave, you can use reduced-sodium bouillon instead and just add hot water.

This chicken, spinach and feta wrap recipe is elevated by the convenience of rotisserie chicken and the scrumptious flavor of sun-dried tomatoes. Whisk together the easy dressing, toss with the chicken, add spinach and wrap it all together for a delicious lunch or dinner. Using rotisserie chicken speeds up the process, but you can also reach for this recipe if you have leftover cooked chicken on hand.

This vegetarian sandwich is packed with protein, thanks to creamy fresh mozzarella cheese and plenty of walnuts blended into the roasted red pepper spread. The spread, reminiscent of romesco sauce, is versatile and can also be served as a dip or sauce—adding depth and complexity to dishes like grilled meats, seafood and vegetables—or as a topping for pasta.

This creamy smoothie makes the most of the entire orange—peel and all. In addition to cutting down on food waste, studies suggest that orange peel is a powerhouse for gut health, packed with fiber to nourish beneficial gut bacteria. If you’re going to include orange peel in your recipes more often, consider using organic oranges and giving them a thorough cleaning before using. We recommend fresh ginger for the best flavor here, but you can substitute ¼ teaspoon ground ginger in its place if you prefer

These broccoli-cheese melts combine crisp-tender broccoli with a layer of melted cheese inside two crispy pieces of bread for a sandwich that’s rich and creamy. These 20-minute cheese melts are the ultimate comfort food—satisfying and packed with that cheesy goodness everyone loves. We crisp up these sandwiches on the stovetop, but if you have a sandwich press, you can use that instead.

Enjoy the art of presentation with a tartine—a sandwich that's a feast for the eyes and taste buds, served open-faced. Here, we slather a thick slice of good crusty whole-wheat bread with a creamy pesto-ricotta spread and top it with golden-brown sautéed mushrooms. Any tender, quick-cooking mushroom would work for this recipe. Oyster mushrooms, chanterelles and shiitake mushrooms would all be delicious. Enjoy it as is or take it to the next level by adding a poached or fried egg on top.

This tomato, cucumber and avocado sandwich is the perfect light and easy lunch. With a few fresh ingredients, you can have a satisfying meal in just 10 minutes. Creamy avocado and hummus provide plant-based protein and healthy fats, while juicy tomatoes and crisp cucumbers bring refreshing crunch and flavor. Layer it all on whole-grain bread for an extra boost of fiber, and you’ve got a quick and wholesome sandwich at the ready!

This carrot cake smoothie is the perfect way to bring dessert vibes to breakfast! With a mix of carrot juice, banana, cinnamon, ginger and a hint of vanilla, it captures all the cozy flavors of carrot cake in a glass. Pro tip: Always add your liquids to the blender first before the solid ingredients. This creates a fluid base that helps pull the solid ingredients into the blades, ensuring a smooth and creamy consistency.

This ultra-quick tuna melt with white beans is a protein-packed sandwich that’s perfect for a fast and satisfying lunch or dinner. The beans add creaminess and fiber, while the tuna provides lean protein and omega-3s, making this dish as nutritious as it is flavorful. Plus, it comes together in minutes—ideal for days when time is in short supply.

Whip up this goat cheese–tomato toast to enjoy the fresh flavors of summer any time of the year. This sweet-and-savory combo makes a perfect breakfast, lunch or snack. For an extra burst of flavor, drizzle with balsamic glaze or sprinkle with crushed red pepper for a little heat. You could also drizzle with a bit of honey and sprinkle with some fresh herbs like basil or mint.

Using everything bagel spice is a quick way to season and add extra crunch to breadcrumbs for chicken tenders. If you can't find any premixed, it's easy to make your own to have on hand for quick and easy recipes like this chicken tender-topped salad that's ready in just 25 minutes.

This easy soup recipe is made with just three ingredients—perfect for a quick afternoon snack or a healthy lunch. Plus, this soup has over 20% of the daily value of vitamins A and C, two nutrients that are needed for the immune system to function properly. This recipe makes one serving but you can easily make as many as you’d like to pack and take with you for a hassle-free lunch on the go.

We're taking advantage of all the healthy items you can find at your local specialty grocery store to create these healthy meal-prep lunches. To add extra protein (while minimizing prep time), we're using fully cooked quinoa and cooked shrimp, both of which you can find in the freezer section. With a few more simple items, including bottled salad dressing, you'll have all the ingredients you need to make these high-protein green goddess salad bowls in under 20 minutes.

Give juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick.

This simple and refreshing salad recipe takes just 15 minutes to prepare. Each bite delivers the taste of sweet juicy peach, tangy feta, and toasted pine nuts and will leave you completely satisfied--but not over-stuffed!

We've loaded this healthy pasta salad with vegetables and bright flavors. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze.

This salad is loaded with colorful produce: fresh mint, snap peas, radishes and oranges. For pretty snap pea slices, cut them into long, thin strips.

Enjoy this refreshing bento box idea on your lunch break. It combines cucumber salad, hummus, pita and more for a satisfying work lunch.

We added cucumber and greens to the tomato for this refreshing cucumber caprese sandwich, flavored with pesto, fresh mozzarella and a sweet balsamic glaze.

Lighten up classic egg salad by swapping in creamy avocado instead of using mayonnaise. Sandwich it between toasted whole-wheat bread and you've got an easy, packable lunch ready for work or school.

Tea Leaf Salad is a vibrant Burmese dish made with fermented tea leaves, crunchy nuts, seeds, cabbage, tomatoes, and garlic. It offers a bold, tangy, savory flavor with a delightful mix of textures in every bite.

Topping a tomato toast or avocado toast with an egg makes for an easy protein-packed breakfast.

Mac and cheese no longer has to be off the menu if you don't do dairy. A blend of hearty cauliflower, butternut squash, cashews and nutritional yeast gives this vegan macaroni and cheese the gooey, cheesy texture and flavor of traditional mac, without a bit of dairy!

Fresh Anaheim (or poblano) chiles add mild heat to this classic white bean chili and contribute lots of smoky flavor. Quinoa adds body to the chili, while diced zucchini provides pretty flecks of green and increases the veggie content.

Make good use of crunchy and colorful seasonal produce with these meal-prep-friendly vegetable bowls. With just 30 minutes of prep, you get four healthy lunches that are ready to grab and go. We use bulgur, which cooks faster and is higher in fiber than brown rice, but you could swap in quinoa or any hearty whole grain. Feel free to add chopped cooked chicken, shrimp or tofu for extra protein.

A bold, smoky marinade elevates roasted cauliflower in this meal-prep version of our popular Chipotle-Lime Cauliflower Tacos by Carolyn Malcoun. To cut down on prep time for these healthy taco bowls, look for precut cauliflower in the produce department. You can also save time by using microwaveable quinoa pouches (you'll need one 8-ounce pouch for this recipe) instead of cooking quinoa.

Eggplant's meaty texture is a delicious vegetarian stand-in for the lamb that typically fills a gyro sandwich. The vegetable absorbs the lemony-herby-spicy marinade like a sponge, so if you have time, let it marinate for the full day.

This delightful vegetarian sandwich boasts tons of flavor from the yogurt sauce and quick-pickled veggies, and it's only 400 calories! You can make the pickled vegetables, falafel mixture and tzatziki sauce ahead of time for easy meal-prep lunches or dinner later in the week.

This cold pesto pasta salad will cool you off on a summer day. Fresh tomatoes and roasted red peppers add a pop of bright color and juiciness here, but any of your favorite pasta-salad veggies—like blanched broccoli or fresh bell peppers—would be delicious too.

This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If you have leftovers, pack them up in individual serving containers for lunch the next day.

Tofu, rice and plenty of vegetables transform miso soup from a light accompaniment into a dish that's substantial enough to leave you feeling satisfied.

Coleslaw mix--a combination of shredded cabbage and carrots--makes this healthy lunch salad recipe quick to prepare. The coleslaw-bean mixture can also be used as a delicious taco topping.

This easy soup recipe cooks up quickly thanks to the use of an electric pressure cooker or multicooker, like the Instant Pot. It packs in tons of filling veggies without packing on the calories. Plus, it happens to be entirely plant-based. If you aren't eating vegan, top it with a little Parmesan cheese or pesto to add even more flavor.

There's no chance of getting the afternoon munchies when you fuel up with this vegan veggie sandwich filled with fiber and healthy fats, plus fruit on the side. It'll keep you energized until dinner. Feel free to swap in your other favorite sandwich vegetables, sprouts or greens.

Elevate hummus and pita by piling your plate high with cucumbers, carrots and mixed greens! Just a drizzle of balsamic vinegar and extra-virgin olive oil is all it takes to dress it up.

The bold flavors of the lemon-cumin dressing in this healthy bean salad recipe make it a wonderful side dish to grilled beef and lamb, yet it's also a stellar meatless main when served with whole-wheat couscous.

Crispy tofu lends protein to this burrito bowl-inspired veggie-packed grain bowl that's perfect for a quick and easy dinner or packable lunch for work.

Avocado, fresh chives and spinach are blended right into the creamy, bright-green dressing in this healthy edamame salad recipe. Pink beans are popular in the Caribbean, but you can substitute pinto beans or light red kidney beans if you can't find them.

It seems grain bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! We keep things classic and simple here with hummus, quinoa, avocado and loads of veggies.

Zesty Greek salad packed with tomatoes, cucumber and olives--plus chickpeas for a protein punch--gets tucked into a whole-wheat wrap for a healthy vegan lunch that's easy to pack for work. It's so flavorful and satisfying, you won't miss the feta!

This beautiful grain bowl is packed with healthy ingredients like quinoa, chickpeas, kale and cauliflower--all drizzled with a lemony tahini sauce. The fast one-bowl meal makes a satisfying weeknight dinner or packable work lunch. If you don't have za'atar, you can substitute 1/2 teaspoon each ground cumin and coriander.

This satisfying vegetarian chili for two is studded with black beans and sweet potatoes. Serve with some warmed corn tortillas and tossed salad with orange segments and avocado. This recipe was adapted from our popular Sweet Potato & Black Bean Chili to serve two instead of four.

These meal-prep vegan burrito bowls are healthy and flavorful. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time.

Fresh, bright flavors come alive in these easy vegetarian pitas. Allow enough time to make the roasted vegetables, or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare. These pitas would also work well with whatever leftover cooked veggies you have on hand. No need to warm up the roasted veggies; this recipe tastes great chilled or at room temperature.

When you boil eggs ahead of time, it's easy to create a lickety-split and delightful lunchtime egg salad. And using the flavorful leafy carrot tops in it is like getting herbs for free.

Jazz up a can of tuna with this easy avocado tuna salad recipe. Silky avocado adds creaminess, cut with a hit of acidity from lemon and a briny punch from feta cheese. Romaine hearts and cucumber offer refreshing crunch.

This creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light. The cream cheese–yogurt spread complements the crisp refreshing cucumber, while the whole-wheat bread holds everything together with hearty flavor and texture.