Ali Redmond
Have a weeks worth of lunches ready to go with these tasty fall recipes!
Each dish makes multiple servings, so you could prep them ahead of time and make your week easier.
Theyre also packed with delicious fall produce like cauliflower, sweet potatoes, Brussels sprouts and squash.
Photo:Ali Redmond
At lunchtime, just reheat to steaming then top with a bit of pesto.
Try Trader Joe’s for fast shortcut ingredients like thesesee Tip (below) for our product recommendations.
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
Ali Redmond
For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
Brussels Sprouts Salad with Crunchy Chickpeas
This healthy high-fiber salad comes together in just 10 minutes.
Serve it right away or pack it in individual servings for four super-satisfying high-fiber lunches for the week ahead.
Ali Redmond
And the best part?
This healthy soup recipe takes only 20 minutes, start to finish!
A spread of hummus adds creaminess and keeps everything from falling out.
Ali Redmond
Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner.
Vegan Cabbage Soup
This vegan soup recipe is surprisingly easy to make.
The flavorful broth is spiked with garlic, tomatoes and a hint of coriander.
The fast one-bowl meal makes a satisfying weeknight dinner or packable work lunch.
Look for precooked lentils in the refrigerated section of the produce department.
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
Photography: Caitlin bensel, Food Styling: Emily Nabors Hall Prop Styling: Julia Bayless
Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco
Robby Lozano
