Make Ahead Lunch Ideas
Easy and delicious recipes that can be prepped in advance to make lunchtime stress-free and enjoyable. Includes salads, grain bowls, and soups that hold up well through the week.
Servings: 4 servings
Calories: 400kcal
Ingredients
Make Ahead Salad Ingredients
- 2 cups chopped romaine Sturdy greens for base
- 1 cup chickpeas Protein option
- 1 cup cucumbers, chopped
- 1 feta cheese, crumbled
- 2 bell peppers, sliced For fajita salad
Grain Bowl Ingredients
- 1 cup rice or quinoa Base of the grain bowl
- 1 cup shredded carrots Colorful veggie
- 1 cup edamame Protein source
- 0.5 cup hummus Creamy element for bowls
Soup Ingredients
- 1 cup lentils Main ingredient for soup
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 can diced tomatoes
- 1 teaspoon Italian seasoning Flavor for soup
Instructions
Salad Preparation
- Prepare the salad base by chopping romaine and adding cucumbers and chickpeas.
- Pack dressing separately to keep greens fresh.
Grain Bowl Preparation
- Cook your chosen grain (rice or quinoa) according to package instructions.
- Prepare vegetables and protein, then assemble in containers.
Soup Preparation
- In a pot, combine lentils, chopped carrots, celery, and diced tomatoes.
- Add Italian seasoning and enough water or broth to cover.
- Simmer until lentils and vegetables are tender.
Notes
These meals can be prepped at the beginning of the week and stored in the fridge for up to 4 days. Use leak-proof containers for soups and grain bowls. Remember to keep dressings and crunchy toppings separate until ready to eat.