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Looking for fresh, healthy lunch ideas? You’re in the right spot! These simple lunch recipes are nutritious, satisfying, and packed with flavor.
Healthy lunch ideas are imperative to a productive and nourishing day. During a hectic workday, lunch becomes my most valuable pause- a time to refresh, refuel, and gather energy for the rest of the day. The perfect healthy lunch recipes are not just nutritious and filling; they’re also simple to prep in advance, ensuring I stay focused and energized all afternoon. And let’s not forget the importance of flavor! A tasty, vibrant lunch can elevate an ordinary break into a highlight of the day, making it something I genuinely look forward to.
Below, I’m sharing my favorite healthy lunch ideas, along with tips, tricks, and a variety of tasty recipes. Whether you’re packing lunch for the first time or a seasoned pro searching for fresh and easy ideas, I hope you find inspiration here!
Satisfying salads for lunch
Salads make a great lunch since you don’t have to reheat them, they’re light and healthy, and you can basically make them with whatever you have on hand.
We eat a lot of couscous in my family, and one of our favorite ways to prepare it is in this hearty, refreshing, tangy couscous salad.
Craving Asian flavors? This refreshing salad is made with crispy breaded chicken cutlets tossed with fresh salad greens and creamy almond butter dressing. Enjoy it with warm or cold chicken.
The beauty of this hearty salad is you can make it with last night’s leftover sirloin steak, plus a handful of fresh veggies and salad greens, each of which can be swapped for whatever you have in your fridge. I’ve also made it with leftover skirt steak and sliced round steak, too.
The combination of textures and flavors in this salad is outrageous and I say that in the best possible way. I typically add some seared ahi tuna or sauteed salmon on top for added protein.
Easy-to-reheat lunches
Having leftovers from the night before makes planning lunch much easier. Each of these recipes makes the perfect dinner, and the leftovers reheat beautifully.
An already effortless 30-minute meal that makes for the perfect meal prep. My family typically uses whatever leftover vegetables we have on their last leg.
On days when the weather is chilly, and all you want is a warm, comforting meal, my creamy buttercup squash soup is calling your name. I sometimes swap the heavy cream for vegetable stock to make an even leaner meal.
This healthy, hearty recipe is packed with veggies and protein but skips the beans. It’s great if you are watching your carbs, and you can also pair it with my keto cornbread for a well rounded lunch.
Everyone knows Italian food makes the best leftovers, and this low-calorie, high-protein pasta makes the BEST leftovers. Confession- most members of my family love to eat this cold!
Meal prep lunches
Like I mentioned earlier, meal prep is the key to having a week’s worth of healthy lunches without wasting precious time. All of these recipes either reheat well or don’t require reheating at all.
These quick and easy air fryer salmon bites come together in 15 minutes and taste great as is or served on top of coconut milk rice or air fryer broccoli.
Baked chicken is arguably the most versatile protein there is. Make my chicken the night before, then slice it and use it in wraps, sandwiches, salad, or stir fry.
I love having sushi for lunch, but sushi bakes are even better since they don’t have to be made fresh to keep their texture. This recipe makes 5-7 servings and tastes great hot or cold.
It’s a little strange, but this is so hearty and wholesome, and it reheats beautifully. Pair it with some air fryer bread or 2 ingredient bread for a well-rounded meal.
Veggie-packed lunches
We like having vegan lunches since they tend to be lighter and more plant-heavy, so I don’t feel weighed down or stuffed. Each of these lunch ideas is packed with veggies and plant-based protein, and most of them double as gluten-free, too.
Light and refreshing, these summer rolls are packed with colorful veggies and make the perfect side to a balanced lunch. Make them the main course by adding in air fryer tofu, crispy baked tofu, or pan-fried tofu.
Warm, satisfying, and so comforting, this protein-packed white bean soup is gluten-free and budget-friendly. I love to tear up pieces of sourdough or fresh rolls for dipping.
Fried rice is a go-to lunch in our house, especially when we have day-old rice on hand. This recipe is a fun twist on the classic. It’s full of curry spices. You can amp up the satiety factor by serving it with butter beans or great northern beans.
Lower carb lunch recipes
Even if you’re not fully on the low carb bandwagon, opting for low-carb lunches is a great hack for staying in shape and keeping you focused all afternoon.
Chicken salad makes for the perfect meal prep, especially when you add pops of grapes, celery, and walnuts for some sweet and crunchy flavors. Make it a keto sandwich with some keto bread or keto tortillas.
Tried and true, sandwiches are the go-to choice for lunches for a reason. This one is made with creamy avocado, crisp greens, and cheese, but you can use whatever toppings you want.
Savory, lean, fiber-packed, and super flavorful, this restaurant-style stir fry will convince you never to get takeout for lunch again. Pair it with my cauliflower fried rice to soak up those amazing umami-forward sauces.
Super versatile and packed with protein, pair it with roasted root vegetables (amazing served cold), keto French fries (same deal), or some keto mac and cheese.
If you love Panera Bread, you know how good their broccoli cheese soup is. This recipe is just as good, if not better, and definitely healthier.
Grain bowl lunch ideas
Easy to prep and packed with textures and flavors, I love grain bowls for easy lunches. These are so easy to customize and take minutes to make.
Fluffy white rice topped with sauteed salmon (or air fryer salmon), fresh vegetables, and a drizzle of Big Mac sauce or hot honey sauce for added flavor.
Choose any grain of choice (I like bulgar), then load it up with roasted chickpeas, feta, olives, and pretty much any other salad favorites. My sister eats this almost every day for her work lunch.
Shrimp are one of my favorite proteins, and they are the star of this shrimp bowl. I typically either make sauteed shrimp or air fryer shrimp and compliment it with sliced avocado, edamame beans, and some fresh lime.
Whenever I prep some Greek chicken, I make extra to whip up these bowls. The base is couscous, and the toppings include feta cheese, kalamata olives, garlic yogurt sauce, and air fryer tortilla chips.
We eat Mexican every Tuesday night, and the leftovers are perfect for these flavor-packed taco bowls. The taco meat has so much flavor, and if I’m watching the carbs, I typically serve it over cauliflower rice.
This recipe was inspired by my favorite takeout salmon poke bowls but is SO much cheaper to make at home. For a sneaky hack, just slice up some store-bought salmon sashimi on top.
Confession- I always make a double batch of my tuna tartare or tuna carpaccio to use up leftovers in this tuna poke bowl. Paired with some fresh avocado and Instant Pot sushi rice, it beats anything from a poke store.
Steak, rice, and some greens are my perfect trifecta for a filling and wholesome lunch. You have tons of steak options (my go-to’s are air fryer steak, pan-seared steak, or cast iron steak) and all your favorite fresh fix-ins.
More favorite healthy recipes
- Healthy chicken breast recipes
- Healthy ground beef recipes
- Healthy breakfast ideas
- Healthy dinner recipes
Healthy Lunch Ideas: Tuscan Steak and Chickpea Bowls
Ingredients
- 1 pound skirt steak
- 14 ounces chickpeas drained
- 2 large tomatoes sliced
- 1 large cucumber chopped
- 1 small red onion chopped
- 1 cup baby spinach
- 1 large avocado sliced
- 1/4 cup Balsamic dressing
Instructions
- Prepare five bowls, containers, or food storage containers and set aside.
- In a non-stick pan, add some oil and place it over medium heat. Once hot, add the skirt steak and cook for 4-5 minutes, or until fully cooked. Remove the steak from the pan and place it in tinfoil.
- Drain the chickpeas and set aside. Place a layer of spinach to the bottom of each container. Add the remaining vegetables, chickpeas, and drizzle with the balsamic dressing.
- Remove the steak from the foil and slice it into strips. Divide the steak amongst the five containers.
