64 Healthy Lunch Recipes To Keep You Full Until Dinner

There are so many factors when it comes to figuring out what to eat for lunch. Sometimes you need a meal that’s quick to throw together or really easy to make, other times it’s essential that your lunch can survive the trip to work in a brown paper bag. And, for many of us, meal prepping something that’s wholesome and nourishing tops the list, too. That’s where these recipes come in handy. They’re all healthy and delicious—and there’s an option for every situation, whether you’re home or headed to the office. One of our favorites? This packable midday meal that’s loaded with tender veggies and satisfying hummus.

Salads aren’t known for their keeping qualities, especially when they’re dressed. But we cracked the code on prepping, assembling and even dressing a salad that stays crisp and delicious for up to 5 days — and even gets tastier each day. The key is to use greens that are sturdy, like kale and cabbage, and vegetables that don’t get soggy when dressed, like celery and broccoli. We also added farro for whole-grain nuttiness and hard salami for extra savoriness. Finally, our salad dressing is made by simmering fennel seeds, capers and garlic in rich olive oil and then blending the mixture with red wine vinegar and whole-grain mustard to give each bite of salad a punch of flavor. It's wonderful solo but also delicious served alongside your favorite main course.

This vibrant kale and quinoa salad is packed with fresh summer veggies, protein-rich chickpeas and a zesty lemon dressing—perfect for a light, healthy lunch that doesn’t skimp on flavor.

Hearty lentils meet sweet caramelized onions and crispy halloumi in this bright, satisfying dish that’s full of flavor and perfect for a wholesome lunch.

If you like your egg salad with lots of dill pickles, then take things to the next level by pickling the eggs themselves! Simply prick peeled hard-boiled eggs all over with a fork (a trick for faster flavor absorption) and submerge them in pickle brine overnight. The next day, prepare them as you would for regular egg salad. Chopped dill pickles reinforce the pickle flavor in the salad, while fresh dill stirred throughout adds a hint of green.

This flavorful and filling healthy soup is filled with mini turkey meatballs that are packed with veggies, plus tiny star-shaped pasta to add a little fun and heartiness. It’s a great dinner in a bowl that comes together in less than an hour.

This protein-rich, veggie-packed bean salad is inspired by the viral dense bean salad trend that creator Violet Witchel started on TikTok. The idea is to make a one-bowl main-course salad that tastes great the second you make it but also holds up and gets even tastier in the fridge so you can enjoy it over several days. In this version, the kale and vegetables soften, the three beans and flaked tuna soak up the delicious dressing and even the fresh herbs stay flavorful. Whip it up and stop wondering what’s for lunch for a couple days.

White rice, lentils and ground beef bulk up the filling for this gluten-free lunch.

This versatile smoky-sweet salad is for anyone tired of a big bowl of greens. We’ve tossed your favorite vegetables with paprika and maple syrup before roasting them until caramelized. Drizzled with a tangy Dijon-orange vinaigrette, the bowl is topped with tangy goat cheese and crunchy pecans—though any nuts or vegan cheese options work. If want even to make it even heartier, toss in some grains like farro or quinoa.

Tender tofu and crisp mushrooms are blanketed in an umami-rich tomato sauce in this quick and easy dish, perfect for your weeknight dinner rotation. A bit of heat from gochugaru and sambal oelek is tempered by coconut milk and a touch of miso, bringing a beautiful balance to the sauce. Serve it with plenty of steamed rice to sop up all the flavor.

Move over spaghetti: Your wider cousin, spaghettoni, is moving up the trending charts. Though only slightly thicker than regular spaghetti, the extra width helps it soak up the flavors of the sauce—in this case tangy lemon juice and fragrant scallions and garlic. This dish is cooked in just one pot (no need to bring water to a boil beforehand!), so it's a super quick and easy choice for weeknights. We top it off with creamy ricotta, salty Parmesan and bitter lemon zest for a bold but balanced finish.

Known as ma la xiang guo in Mandarin, mala dry pot is a popular restaurant phenomenon in China that’s recently made its way to the United States and elsewhere. Colorful vegetables of different textures and proteins like lean beef and tofu are stir-fried and coated in a spicy umami-rich sauce. Ingredients like spicy bean paste, chili crisp and tongue-tingling Sichuan pepper typically give the dish its signature kick. We developed this recipe to streamline preparing dry pot at home and also chose ingredients that skew healthier than some versions.

Beans and vegetables add a rich bite to this meatless chili. With fiery spices and a dash of hot sauce, it's guaranteed to power you through the afternoon.

The centerpiece of these colorful vegetarian bowls is spiced tofu that’s lightly coated with honey and pan-seared for a delicious, browned crust. It’s served atop easy-to-assemble favorites like creamy homemade tzatziki sauce, salty kalamata olives, sweet cherry tomatoes and crunchy romaine lettuce. We took the dish to the next level with a drizzle of creamy tahini dressing and serve it with warmed pita bread for a satisfying plant-based meal that’s filled with bright flavors and contrasting textures.

Turn leftover steak into a bright and healthy, low-carb lunch with this sweet potato toast topped with sweet red peppers and spicy arugula.

This vibrant, healthy and satisfying lentil soup is packed with eight vegetables (10 if you include the herbs) and gets its fresh flavor from tomatillos and cilantro. Tender green lentils provide a hearty base, and there’s a little heat from jalapeño and poblano. The finishing touch of baby spinach, sweet peas and lime juice guarantees each bite is beautifully green and bright.

This healthy, budget-friendly pasta dinner is inspired by pricey antipasti platters. We love the spicy-garlicky flavor the soppressata brings — lots of bang for your buck!

Tetelas are a traditional antojito (street food) from the Mexican region of Oaxaca. Filled with refried beans and Oaxacan cheese, these little masa pockets are shaped like triangles and typically cooked on the flat griddle known as a comal. We filled this delicious version with homemade refried beans made from black beans, jalapeños, onion and garlic. You can serve them as a snack, appetizer or lunch or dinner. They’re typically made with blue-corn masa but you can use any color you find at your local grocery store.

Inspired by Greek avgolemono soup, the broth of this hearty pastina soup has a luscious mouthfeel because it’s thickened with tempered beaten eggs. The soup is studded with shredded chicken and kale, and the tender pastina gives this soup a creamy and comforting porridge-like consistency. A good squeeze of lemon juice and chopped fresh dill add the perfect amount brightness.

Tuna salad meets BLT in this keto-friendly mashup. Hang on to that oil in the tuna can for a flavor bonus.

Though this Sichuan dish is traditionally made with ground pork, the real stars are the spicy bean paste, soft tofu and, of course, Sichuan peppercorns, which have a citrus flavor and a signature numbing effect. So switching out the meat for mushrooms is easy and delicious. Our version (which also happens to be vegan), calls for dried shiitakes so you can use the mushroom soaking liquid as stock. If you can't find dried, use fresh shiitakes or creminis and your favorite vegetable stock (or even water). Enjoy this quick meal over white rice to soak up all the tingling sauce.

Is it a salad or is it a dip? Inspired by Melissa Ben-Ishay's (@bakedbymelissa) TikTok viral chopped salad, this vibrant crunchy-creamy dish is a salad, but it’s meant to be scooped up with chips--not a fork. Don’t be surprised that there’s tons of dressing: that’s intentional (and what makes it so perfectly scoopable).

These decorative toasts have all the flavors of Nordic cuisine and no foraging is required! Delicate shrimp get double-hacked: first, they are quickly cooked in a covered pot off the stovetop and then sliced en masse using a trick involving two plastic lids. A protein-packed snack or part of lunch.

This simple, hearty dish is pure Italian comfort food. Made with double carbs (chickpeas -- the “ceci” -- and ditalini!), it’s somewhere between a soup and a pasta, bringing the best qualities of both to one bowl. While it’s optional, the Parmesan rind adds a depth of flavor here as well as to other soups and stews, especially vegetarian ones. Whenever you finish a wedge of Parmesan, just wrap the leftover rind well in plastic and keep it in the fridge. The lemon zest and juice add a bright note to the broth that’s thickened by mashing some of the chickpeas. If you don’t have a potato masher, you can mash the chickpeas against the sides of the pot with a wooden spoon.

The flavors of this easy quinoa bowl will take you straight to the Mediterranean, thanks to the homemade tzatziki, crumbled feta, fresh grape tomatoes and squeeze of lemon. Not to mention, the whole dish will be on your dinner table in 20 minutes flat, thanks to the Instant Pot!

The spice mix Ree uses to season the fish is great for seasoning so many other things as well. It can be used for chicken tacos, veggie fajitas—in fact, it works well in any Tex-Mex dish.

Celery, radishes, romaine and sprouts add a heart-healthy crunch to this vegetarian lunch. Don’t skip the mustard in this egg salad — just a little bit adds loads of flavor!

Forget take-out and the packaged stuff. Our Miso Soup is a cinch to make, and clocks in at just 115 calories per serving.

Why eat your salad with a fork when you can scoop it up with pita chips? That’s the whole idea behind this crunchy salad that's full of colorful chopped summer vegetables and dressed with creamy tahini dressing.

Enjoy pizza night a little more with Katie Lee’s gluten-free, cauliflower version.

If you're a meal prepper, Buddha's delight is a great make-ahead lunch option, since it takes a bit of time to prepare. Traditionally consumed by Buddhist monks, it is now popular around the world as a healthy vegetarian Chinese restaurant option. In our version, we chose vegetables with texture and flavor in mind, resulting in a pleasant combination of crunchy, tender and crisp elements. (We also included garlic and ginger, which may not align with a strictly Buddhist diet.) Feel free to mix and match with other vegetables, such as bamboo shoots, lotus root, bean sprouts or carrots—to name a few.

Burritos can be a healthy, vegetarian dish when you load them up with wholesome ingredients like rice, beans and corn.

Cozy up to a bowl of this easy chicken soup filled with fresh homemade egg noodles. The key is to make a quick 5-ingredient pasta dough and then simply grate it directly into store-bought chicken broth using a box grater. Rounded out with some veg and shredded rotisserie chicken, it’s a perfect freezer-friendly make-ahead weeknight dinner.

Thanks to your microwave, you can have a tasty and healthy lunch that’s ready to eat in just a few minutes.

Stacked high with veggies, this sandwich is as appealing to look at as it is to eat. With luscious avocado spread and smoky tofu, there's no bacon or deli meat required.

Make this childhood favorite in less than 20 minutes.

Top a mixture of cooked chicken and quinoa with heart-healthy avocado and black beans for a filling lunch that’s ready in a flash.

Fresh herbs, like mint and basil, add bursts of fresh flavor to this simple salad. Make sure you leave room for leftovers — the dish tastes even better the next day!

This healthy vegan egg salad recipe uses tofu in two ways: First, to make a creamy delicious “mayo” that holds the salad together with bright and fresh flavors, then cut into small cubes to resemble chopped egg whites. We use a shelf-stable extra-firm silken tofu (instead of refrigerated silken tofu), because it has an ideal texture for both preparations. Enjoy this “egg” salad, which brings14 grams of protein, on toasted sliced vegan bread or lettuce leaves, or simply on its own.

Fire up the grill — and cook more than just meat! Sweet stone fruits (like plums) go great with honey-glazed chicken.

This salad combines a bright and tangy fish sauce dressing with zucchini noodles and plump, sweet shrimp for a healthy, savory weeknight meal. Inspired by a rice noodle shrimp salad, this lower-carb version uses zucchini noodles, with the added benefit of smoky flavor from the grill. You can use either a grill pan or fire up the outdoor grill. We recommend using a grill basket for the zucchini noodles to prevent them from falling through the grates.

These ooey-gooey vegetarian sandwich melts are made with broccolini and two kinds of cheese, but they clock in at just 261 calories and 12 grams of fat each.

A raspberry mustard and side salad make an excellent accompaniment to these cheesy, meaty crepes.

Though we love avocado toast, we’re always excited to try fun alternatives. This recipe uses mashed lentils, tomato and scallion for a protein-packed flavor punch.

This sunny salad can brighten up the dreariest desk lunch. Thanks to rice cereal, veggies and goat cheese, there’s a combination of flavors and textures to enjoy.

These quick-and-easy tacos make the perfect midday meal. Packed with protein and veggies — and topped with salsa and sour cream — they’re healthy and flavorful.

Gem-like fresh cherries, parsley, red onions and scallions make for a fresh and colorful salad when combined with Israeli couscous.

A fresh, slightly spicy grain bowl adds a fun zing to your lunch break. The pork, quinoa and sweet potato combo are enough to keep you satisfied, but not so heavy that you’ll fall asleep at your desk.

A quick and flavorful salad is perfect for any night of the week. Toss in your favorite veggies and top with fajita-seasoned shrimp for a healthy and satisfying meal.

Mix light mayonnaise with jarred hot peppers for a feel-good spread that’s packed with flavor.

Trisha loves chickpeas because they’re similar in texture to black-eyed peas, a true Southern staple. She combines the high-fiber, high-protein beans with avocado, a little mayo and lime juice for a light, fresh salad that’s super-filling.

Transform simple pantry items into a healthy meal, inspired by the flavors of the Middle East. The secret ingredient? Aromatic spices like cumin, cinnamon and cayenne.

Inspired by the classic antipasto salad, this bread bowl features a combination of crunchy lettuce, salty Italian meats and plenty of veggies.

A Buddha bowl, grain bowl or harvest bowl is a healthy trend we can get behind! Balanced with lots of colorful produce plus healthy grains and proteins, Buddha bowls are fun to create and easy to make. Experimenting with different ingredients is encouraged!

Trisha’s chicken soup is made for desk lunches. Stored in individual Mason jars, it’s the perfect grab-and-go option for busy weekdays.

You don’t need to skip the mayo for a wholesome chicken salad — just use less of it. Combine the condiment with peppers, garlic, lemon juice and olive oil for a flavorful dressing that’s excellent with grilled chicken.