Are you tired of the same old lunch routine every day? Do you struggle to come up with quick, easy, and delicious ideas that your taste buds (and your coworkers) will love? You’re in luck! We’ve got 18 mouth-watering lunch box recipes to spice up your weekdays. From Mediterranean quinoa salad to peanut butter banana roll-ups, we’ve curated a list of tasty and satisfying options that can be whipped up in no time.
Whether you’re looking for something healthy, indulgent, or a little bit of both, our collection has got you covered. With a mix of international flavors, classic combinations, and clever twists on old favorites, these recipes are sure to brighten up your lunchtime routine. So go ahead, take a look at our top picks below, and get ready to elevate your lunch game!
Mediterranean quinoa salad with feta and olives
This refreshing salad combines the nutty flavor of quinoa with the salty tang of feta, the brininess of olives, and a hint of Mediterranean flair.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup extra-virgin olive oil
– 1/2 cup pitted Kalamata olives, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Cook the quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Add the cooked quinoa, olives, feta cheese, and parsley to the bowl. Toss to combine.
4. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Turkey and avocado wrap with whole wheat tortilla
A flavorful and nutritious wrap that combines the savory taste of turkey, creamy avocado, and crunchy veggies all wrapped up in a whole wheat tortilla.
Ingredients:
– 1 boneless, skinless turkey breast, sliced
– 1 ripe avocado, mashed
– 1/2 cup mixed greens (lettuce, spinach, etc.)
– 1/4 cup cherry tomatoes, halved
– 1 tablespoon hummus
– 1 whole wheat tortilla
– Salt and pepper to taste
Instructions:
1. Lay the tortilla flat on a clean surface.
2. Arrange the sliced turkey breast along one edge of the tortilla.
3. Spread the mashed avocado over the turkey.
4. Add the mixed greens, cherry tomatoes, and hummus on top of the avocado.
5. Season with salt and pepper to taste.
6. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a neat wrap.
Cooking Time: 0 minutes (just assemble and serve!)
Asian-inspired chicken lettuce wraps
Add a flavorful twist to traditional lettuce wraps with this Asian-inspired recipe, featuring juicy chicken and crunchy vegetables wrapped in crisp leaves of lettuce. Perfect for a quick and easy meal or snack!
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into thin strips
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp grated ginger
– 1/4 cup chopped scallions
– 1/4 cup sliced red bell peppers
– 2 cups mixed greens (lettuce and other leafy greens)
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together soy sauce, honey, and ginger. Add chicken and marinate for at least 15 minutes.
2. Preheat a non-stick skillet or wok over medium-high heat. Remove chicken from marinade and cook until cooked through, about 5-6 minutes.
3. Meanwhile, prepare lettuce wraps by washing and drying the leaves.
4. Assemble wraps by placing cooked chicken, scallions, and red bell peppers onto a lettuce leaf. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Caprese pasta salad with cherry tomatoes and basil
This refreshing pasta salad combines the flavors of Italy’s Caprese salad – tomatoes, mozzarella, and basil – with the comfort of cooked pasta. Perfect for a light lunch or dinner.
Ingredients:
– 8 oz. bow-tie pasta
– 1 pint cherry tomatoes, halved
– 8 oz. fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil
– 2 tbsp. olive oil
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella cheese, and basil.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Toss gently to combine all the ingredients.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 15 minutes
Hummus and veggie whole grain sandwich
A classic combination that’s healthy and delicious! This recipe brings together the creamy goodness of hummus with the crunch and flavor of fresh veggies on whole grain bread.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 2 cups mixed veggies (bell peppers, cucumbers, carrots)
– 2 whole grain bread slices
– Optional: lettuce, tomato, avocado
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine chickpeas, lemon juice, tahini, garlic, and salt. Blend until smooth.
3. With the blender or food processor still running, slowly pour in olive oil.
4. Spread hummus on whole grain bread slices.
5. Top with mixed veggies and any desired additional toppings (lettuce, tomato, avocado).
6. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Greek yogurt chicken salad with grapes
A refreshing twist on traditional chicken salad, this recipe combines the tanginess of Greek yogurt with the sweetness of grapes and the crunch of fresh herbs. Perfect for a light lunch or dinner.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1/2 cup Greek yogurt
– 1/4 cup chopped red onion
– 1/4 cup halved red grapes
– 1 tablespoon chopped fresh parsley
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine chicken, Greek yogurt, red onion, grapes, parsley, and Dijon mustard.
2. Mix until well combined, being careful not to overmix.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled.
Cooking Time: None needed! This recipe is ready in under 10 minutes.
Bento box with teriyaki salmon and rice
Experience the harmony of Japanese flavors with this simple and delicious bento box recipe, featuring teriyaki salmon, fluffy rice, and crunchy vegetables.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup teriyaki sauce
– 1 cup cooked Japanese short-grain rice
– 1 cup mixed vegetables (e.g., carrots, broccoli, bell peppers)
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Bento box compartments and lid
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Place salmon fillets on the sheet.
3. Brush teriyaki sauce evenly over the salmon. Bake for 12-15 minutes or until cooked through.
4. Cook Japanese short-grain rice according to package instructions.
5. Steam mixed vegetables until tender. Drizzle with sesame oil and season with salt and pepper.
6. Assemble bento box by placing a piece of salmon, a scoop of rice, and some steamed vegetables in each compartment.
Cooking Time: 25 minutes
Spinach and cheese stuffed pinwheels
Elevate your snack game with these delicious pinwheels filled with spinach and cheese! A perfect combination of flavors and textures.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup fresh spinach leaves, chopped
– 1/2 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to about 1/4 inch thickness.
3. In a small bowl, mix together chopped spinach and grated cheese.
4. Spread the spinach-cheese mixture evenly over one half of the pastry, leaving a 1/2 inch border around edges.
5. Fold the other half of the pastry over the filling, pressing edges to seal.
6. Brush with olive oil and sprinkle with salt and pepper to taste.
7. Place on prepared baking sheet and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Cold sesame noodles with shredded carrots
A refreshing twist on traditional noodles, this recipe combines the creaminess of sesame sauce with the crunch of shredded carrots. Perfect for a light and satisfying summer meal or snack.
Ingredients:
– 8 oz rice noodles
– 1/4 cup tahini
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp honey
– 1/4 tsp grated ginger
– 2 cloves garlic, minced
– 1/4 cup chopped green onions, for garnish
– 2 medium carrots, peeled and shredded
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine tahini, soy sauce, rice vinegar, honey, ginger, and garlic. Blend until smooth.
3. In a large bowl, combine cooked noodles, sesame sauce, and shredded carrots. Toss until well coated.
4. Garnish with green onions and serve chilled.
Cooking Time: 15 minutes
Mini frittatas with bell peppers and cheese
These bite-sized frittatas are a perfect breakfast or brunch option, packed with flavor from sautéed bell peppers and melted cheese. Whip up a batch in just 20 minutes!
Ingredients:
– 6 large eggs
– 1 cup diced bell peppers (any color)
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Grease a mini muffin tin with cooking spray.
2. In a skillet, heat the olive oil over medium-high. Add bell peppers and cook until tender, about 3-4 minutes. Set aside.
3. In a bowl, whisk eggs and season with salt and pepper.
4. Pour egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Top each frittata with a spoonful of bell peppers and a sprinkle of cheese.
6. Bake for 12-15 minutes or until edges are golden brown and centers are set.
Cooking Time: 20 minutes
Serves: 6 mini frittatas
Black bean and corn quesadillas
These flavorful quesadillas are filled with the perfect blend of black beans, sweet corn, and melted cheese. A delicious and easy meal that’s perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 4 large tortillas
– 2 cups shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, avocado, sour cream
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a bowl, mix together black beans, corn kernels, olive oil, garlic, cumin, paprika, salt, and pepper.
3. Place a tortilla in the skillet and sprinkle with cheese on half of the tortilla.
4. Spoon the bean and corn mixture on top of the cheese.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 2-3 minutes or until the other side is also crispy.
8. Repeat with remaining tortillas and filling.
9. Serve hot with desired toppings.
Cooking Time: 12-15 minutes
Tuna salad stuffed bell peppers
A nutritious and flavorful twist on traditional stuffed peppers, this recipe combines the protein-packed power of tuna salad with the sweetness of roasted bell peppers. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 4 large bell peppers, any color
– 1 can of tuna (drained and flaked)
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon chopped fresh parsley
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together tuna, mayonnaise, Dijon mustard, parsley, salt, and pepper.
4. Stuff each bell pepper with the tuna salad mixture.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Broccoli and cheddar quiche cups
These individual quiches are perfect for a quick breakfast or brunch, packed with nutritious broccoli and creamy cheddar cheese. Each bite-sized treat is easy to make and can be prepared ahead of time.
Ingredients:
– 1 cup frozen broccoli florets
– 1/2 cup grated cheddar cheese
– 1/4 cup milk
– 2 large eggs
– 1 tablespoon butter, melted
– 1 pie crust (homemade or store-bought), cut into 6-8 equal pieces
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw broccoli and squeeze out excess moisture.
3. In a bowl, whisk together eggs, milk, and melted butter. Add broccoli and cheddar cheese; mix well.
4. Roll out pie crust pieces into small cups or muffin tin liners. Fill each cup with the egg mixture, leaving a 1/2-inch border.
5. Bake for 20-22 minutes or until edges are golden brown and centers are set.
6. Allow quiches to cool before serving.
Cooking Time: 20-22 minutes
Peanut butter banana roll-ups with honey
A delicious and easy-to-make snack that combines the natural sweetness of bananas, creamy peanut butter, and a touch of honey. Perfect for a quick pick-me-up or as a healthy dessert option.
Ingredients:
– 2 ripe bananas
– 2 tbsp creamy peanut butter
– 1 tsp pure honey
– Optional: chopped nuts or shredded coconut for topping
Instructions:
1. Cut the bananas into 1-inch pieces.
2. Spread 1/2 tablespoon of peanut butter on each banana piece.
3. Roll up the banana tightly, applying gentle pressure to ensure the peanut butter sticks.
4. Place a small dollop of honey on top of each roll-up.
5. Optional: sprinkle with chopped nuts or shredded coconut for added texture and flavor.
6. Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours.
Cooking Time: None! These sweet treats are ready in just a few minutes.
Pesto pasta with sun-dried tomatoes and mozzarella
This Italian-inspired dish combines the brightness of sun-dried tomatoes, the creaminess of mozzarella, and the richness of pesto sauce, all wrapped up in a satisfying pasta package.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1/4 cup pesto sauce
– 1 cup sun-dried tomatoes, chopped
– 8 oz. mozzarella cheese, sliced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, combine pesto sauce and sun-dried tomatoes. Heat over medium heat until warmed through.
3. Add cooked pasta to the skillet and toss with pesto mixture until well coated.
4. Top pasta with sliced mozzarella cheese and sprinkle with salt and pepper to taste.
5. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Southwest quinoa and black bean bowl
A flavorful and nutritious bowl filled with quinoa, black beans, roasted vegetables, and a tangy drizzle of lime crema. This recipe is perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 red bell pepper, seeded and chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 lime, juiced
– Salt and pepper to taste
– Optional: avocado, sour cream, shredded cheese, cilantro for topping
Instructions:
1. Cook quinoa according to package instructions.
2. Preheat oven to 400°F (200°C). Toss bell pepper and onion with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pan, heat garlic over medium-high heat. Add black beans and cook for 2-3 minutes or until heated through.
4. To assemble the bowls, divide quinoa among four bowls. Top with roasted vegetables, black beans, and a drizzle of lime crema (mix lime juice with sour cream).
5. Optional: add toppings of your choice.
Cooking Time: 35-40 minutes
Apple slices with almond butter and granola
Satisfy your snack cravings with this delicious combination of crispy apple slices, creamy almond butter, and crunchy granola. Perfect for a quick energy boost or a healthy treat on-the-go!
Ingredients:
– 2-3 apples, sliced
– 2 tbsp almond butter
– 1/4 cup granola
– Pinch of salt (optional)
Instructions:
1. Arrange apple slices on a plate or in a container.
2. Spread 1-2 tsp of almond butter onto each apple slice, depending on your desired level of creaminess.
3. Sprinkle 1-2 tbsp of granola over the almond butter layer.
4. Add a pinch of salt if desired for extra flavor enhancement.
5. Serve immediately and enjoy!
Cooking Time: None! This snack is ready in just a few minutes.
Zucchini and carrot muffin bites
A delicious and healthy twist on traditional muffins, these zucchini and carrot bites are perfect for a quick breakfast or snack. Moist and flavorful, they’re also packed with nutritious ingredients.
Ingredients:
– 1 cup grated zucchini
– 1/2 cup grated carrots
– 1 1/2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine zucchini, carrots, melted butter, eggs, salt, and cinnamon. Stir until well combined.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 15-18 minutes or until tops are golden brown.
Cooking Time: 15-18 minutes
Summary
Get ready for a lunch box revolution! This collection of 18 delicious recipes will keep you fueled and focused on even the busiest weekdays. From Mediterranean quinoa salad to pesto pasta, Asian-inspired chicken wraps to peanut butter banana roll-ups, there’s something for everyone. Try making turkey and avocado wraps with whole wheat tortilla or Greek yogurt chicken salad with grapes. Or go for a bento box with teriyaki salmon and rice or caprese pasta salad with cherry tomatoes and basil. Whatever you choose, these recipes are sure to satisfy your hunger and brighten up your day!
