Want to make plant based lunch? These vegan lunch ideas are easy to make, store, and transport: perfect for desk lunches throughout the week!
Need lunch inspiration? Don’t we all. Once the week hits, it’s hard to have the time or energy to meal plan dinners: let alone lunches! And if you’re eating plant based, it can be hard to find creative ideas without meat or dairy.
To help with lunchtime, here are out top vegan lunch ideas! These colorful and healthy plant based recipes make lunch something to look forward to. There’s everything from our fan favorite chickpea salad sandwich to wraps to salads to pasta to soup. All of them stay well in the refrigerator and are easy to transport, which is a must for desk lunches. And most don’t even require reheating!
And now…our best plant based and vegan lunch ideas!
More plant based lunch ideas: without recipes!
Of course, you don’t need recipes to make vegan lunches! Here are some ideas of how you can get by on simple store-bought items in a pinch:
- Hummus platter: Hummus, pita wedges, nuts, and raw veggies
- Rice cakes & PB: Rice cakes, peanut butter, apple slices, celery sticks
- Makeshift nachos: Drain and rinse black beans, mix in olive oil, guacamole! , and cumin. Throw them over tortilla chips with salsa and
- Avocado toast: Easiest ever! Smash avocado onto toast and top with salt. Serve with a handful of nuts and fresh fruit.
These kale quinoa lunch bowls are the perfect plant based or vegan lunch! They’re full of healthy, nutrient-dense ingredients like kale, quinoa, chickpeas, carrots and bell pepper.
- 1 cup dry quinoa
- 1 bunch Tuscan kale
- 15-ounce can chickpeas
- 1/4 cup finely chopped shallot (or red onion or green onion)
- 1 bell pepper
- 2 carrots
- 1/4 cup olive oil
- 1/3 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 small pinch curry powder*
- 1 large garlic clove, peeled and grated
- 1/2 teaspoon kosher salt
- Fresh ground pepper
- Optional add-ins: Chopped almonds or other nuts, chopped apples, chopped cucumber, vegan cheese, etc.
- Make the quinoa: Go to Stovetop Quinoa or Instant Pot Quinoa. Make it in advance OR if serving immediately, bring the quinoa to room temperature: spread it in a single layer on a baking sheet and freeze it for 2 to 3 minutes until it cools.
- Prep the kale: Chop the kale. Sprinkle the kale with 1 pinch kosher salt. Coat your hands with a few drops of olive oil and massage the kale leaves for 2 to 3 minutes until all pieces are tender.
- Prep the other veggies: Finely chop the onion or shallot. Dice the pepper. Peel and dice the carrots.
- Mix the dressing: In a medium bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, curry powder, and grated garlic.
- Mix the salad: Mix the quinoa and vegetables together with the dressing and the 1/2 teaspoon kosher salt and fresh ground pepper. Add more kosher salt to taste. Stores up to 3 days refrigerated (you may need to add a pinch of salt before serving since it looses saltiness over time).
* A small pinch adds complexity without the flavor of curry in the salad.
- Category: Lunch
- Method: Stovetop
- Cuisine: Vegan
Keywords: Vegan Lunch Ideas
More resources for plant based eating
Here are a few of our top resources for eating plant based and vegan on the regular!
- Plant Based & Vegan Breakfast Ideas Healthy ways to start the day…plant-based.
- Best Vegan Snacks A collection of healthy recipes to get you through the day!
- How to Go Vegan: Guide & Recipes A resource for making a lifestyle change.
- Best Vegan Recipes All of the BEST of our vegan recipes.
- Top Vegan Recipes for Kids Recipes kids love, that happen to be plant based!
- Plant Based & Vegan Desserts For the sweet treats you need!
- 28 Day Plant Based Diet Meal Plan and 28 Day Vegan Meal Plan Meal plans for a full month of healthy eating.
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.