Pack a jar of our hearty and flavorful Eat-the-Rainbow Vegetable Soup in your lunchbag for later.

Or, stack our very popular Veggie & Hummus Sandwich together during break time.

Here, we combine it with avocados in an easy no-cook meal.

Veggie & hummus sandwich

Photo:Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey

Mix it up with different flavors of hummus and different types of vegetables, depending on your mood.

Smashing some of the chickpeas into the tuna enhances the texture and helps hold the filling together.

The base of the soup is prepped ahead of time and stored in separate containers.

Salmon-Stuffed Avocados on a blue surface

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell

Simply add the broth and heat it in the microwave when youre ready to eat.

Sun-dried tomatoes in oil have a soft texture perfect for sandwiches.

Serve with whole-wheat pitas, if desired.

a recipe photo of the High-Protein Tuna & Chickpea Salad Sandwich

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.

Strawberry-Chocolate Smoothie

This creamy, rich strawberry-chocolate smoothie will satisfy any chocolate cravings.

It’s so decadent you might want it as a dessert, too.

Side view photo of 3 jars of Anti-Inflammatory Eat-the-Rainbow soup after broth is added with lid on top.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster

If you could’t find a hearty mix, go with broccoli slaw or shredded Brussels sprouts.

Bulgur, also called cracked wheat, is a quick-cooking whole grain.

These bowls would be excellent make-ahead lunches.

Stuffed Sweet Potato with Hummus Dressing

Pack the avocado mixture separately, adding a little water to thin it as needed.

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.

Green goddess wrap cut in half on a pink plate

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf

No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.

If you don’t have spinach on hand, try swapping in another dark leafy green like kale.

a recipe photo of the Spinach, Sun-Dried Tomato & Cucumber Sandwich

Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum

Overhead view of a white bowl of Black Bean-Quinoa Bowl recipe on a reddish brown tile tabletop

Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco

Lemony Lentil Salad with Feta

overhead shot of vegan grain bowl filled with beets, edamame and avocado

Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey

Green Goddess Salad in a serving bowl overhead.

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell

Strawberry-Chocolate Smoothie

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Caprese Pasta Salad

Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely

a recipe photo of the Kale and Chickpea Grain Bowl w Avocado Dressing

Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

recipe photo of the Get Your Greens Wrap

Sara Haas

Piled-High Greek Vegetable Pitas

a recipe photo of Almond-Matcha Green Smoothie Bowl

EatingWell