Make lunchtime effortless with theseplant-based mealsthat can be prepped the night before.
Featuringfiber-rich legumes and whole grainsandprotein-packed vegetableslike spinach and avocado, these dishes are equally nutritious and delicious.
If you prefer, you could ditch the wrap and enjoy the filling as a salad instead.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
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 youre ready to eat.
Egg Salad Lettuce Wraps
We love the retro vibe of these egg salad lettuce wraps.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Iceberg lettuce makes a perfect low-carb swap for bread to serve the egg salad.
you might slice and enjoy this easy sandwich right away, or pack it up for lunch.
Make them early in the week for grab-and-go meals when days are busy.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
The Mediterranean flavor profile works well here, but another mix will be just as simple and satisfying.
The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes).
you might also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking.
Celery adds a satisfying crunch, while blue cheese provides a cooling element to balance the spicy sauce.
Serve on top of leafy greens or use as a sandwich filling.
Piled-High Vegetable Pitas
Fresh, bright flavors come alive in these easy vegetarian pitas.
These pitas would also work well with whatever leftover cooked veggies you have on hand.
No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.
you might enjoy it on its own or toss it with greens for an easy lunch or dinner.
The base of the soup is prepared in advance and stored in separate containers.
When youre ready to enjoy it, simply add the broth and heat it in the microwave.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Cover and let the soup stand for 10 minutes before serving.
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
Robby Lozano
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Photographer: Rachel Marek, Food stylist: Lauren McAnelly
Photographer: Rachel Marek, Food stylist: Annie Probst
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Jennifer Causey
