7 Easy and tasty lunch recipes that are far from boring
09/04/2020 / By Tonie Benally / Comments
7 Easy and tasty lunch recipes that are far from boring

These days, it’s become much harder to grab lunch from your favorite spot, so you’re probably just eating the same boring lunches every day — that is if you aren’t skipping lunch altogether.

That said, you don’t have to settle for a boring lunch just because you aren’t able to eat at your favorite lunch spots. With a bit of hard work and creativity, you can whip up some pretty exciting meals in your own kitchen.

7 Recipes to make your lunch more exciting

Some people may think that having to prepare your own lunch would be too much of a challenge. But there are plenty of simple recipes you could try that will make preparing lunch feel much less of a chore and more like a fun activity. To help you get started on your kitchen adventure, here are some exciting and easy-to-follow recipes. (h/t to MindBodyGreen.com)

Peanut butter and greens

Yes, you read that right, this sandwich puts a twist on the classic peanut butter and jelly sandwich by substituting greens for jelly. While you may think this combination unusual, it actually highlights the savory profile of the nut butter.


  • 2 slices sandwich bread
  • 3 tablespoon natural peanut butter
  • 1/4 cup marinated greens (saute any leafy greens of your choice in olive oil, garlic, lemon and red pepper flakes)
  • 1 scallion, light green and white parts, thinly sliced
  • Fresh lemon juice
  • Sriracha, to taste
  • Olive oil or butter
  • Flaky salt


  1. Spread peanut butter on both sides of the bread. Sprinkle salt to taste if the peanut butter you’re using is light on the salt.
  2. Spread marinated greens over one slice and top with scallion. Sprinkle lemon juice and Sriracha to taste. Close the sandwich.
  3. Place a skillet over medium heat. Pour a thin film of olive oil when hot.
  4. Place the sandwich in the skillet top-side down and cook for three minutes or until golden brown. Add more olive oil if the pan looks dry, then flip the sandwich and repeat.
  5. Sprinkle a pinch of flaky salt over the sandwich. Slice in half and serve immediately.

Salmon, Spinach and Butternut Squash Salad

This salad is not only bursting with flavor, but it’s also full of immune-supporting ingredients. Salmon, for one, is full of omega-3 fatty acids that support the immune system by fighting inflammation. Salmon is also rich in B vitaminspotassium and other minerals, as well as antioxidants.

Butternut squash, on the other hand, is rich in fiber, which promotes regular bowel movements and can also help lower blood sugar and cholesterol levels.


  • 1 16 oz Package diced and peeled butternut squash
  • 4 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 4 skinless salmon fillets (6 oz each)
  • 3 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh or 1 tsp dried tarragon
  • 1 teaspoon Dijon mustard
  • 8 Cups baby spinach


  1. Preheat the oven to 425 F. Line a rimmed baking sheet with oil.
  2. In a medium bowl, toss the squash with 1 tablespoon extra virgin olive oil, a pinch of salt and 1/4 teaspoon pepper. Spread on the baking sheet and roast, stirring once, for 15 minutes.
  3. Remove the pan from the oven but leave it on. Move the squash to one side.
  4. Place the salmon fillets on a foil and sprinkle with salt and pepper. Put them in the oven and bake until the salmon flakes easily.
  5. In a small bowl, whisk together the lemon juice, the remaining 3 tablespoons of olive oil, garlic, tarragon and Dijon mustard.
  6. In a large bowl, add the spinach and half the vinaigrette. Toss to combine. Pour the spinach into four serving plates, top with one-quarter of the butternut squash and salmon fillet. Drizzle with vinaigrette and serve.

Spring-inspired veggie and grain bowl

This vibrant bowl is not only full of whole foods that support your immune function, but it can also satisfy your comfort food cravings.



  • 1 1/2 lb. Carrots washed and cut into ovals
  • 2 tablespoon olive oil
  • 1 1/2 Cups dry pearled farro (or substitute with quinoa)
  • 1 large handful of greens (arugula or baby kale), roughly chopped
  • 2 cups cooked chickpeas, drained and rinsed (or 1 soft-boiled egg per bowl)
  • 3 to 4 Radishes, thinly sliced
  • 1/4 cup fresh mint, roughly chopped
  • 1/4 cup fresh cilantro or coriander, roughly chopped
  • 1/4 cup crumbled goat cheese (optional)
  • Salt

Tahini herb and dressing:

  • 1/4 cup tahini
  • Freshly squeezed juice of ½ lemon
  • 1 tablespoon ?nely chopped fresh chives
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 scant teaspoon dried dill
  • Salt


  1. Preheat the oven to 400 F.
  2. Toss the sliced carrots with the olive oil and a pinch of salt.
  3. Spread the carrots out on a baking tray. Roast for 25 to 30 minutes, ?ipping around the 20-minute mark.
  4. While the carrots are roasting, cook the farro (or quinoa) according to package instructions.
  5. Whisk the ingredients together with 1/4 cup water in a small bowl to make the dressing.
  6. Combine the greens with a spoonful of dressing, and toss before serving.
  7. Place in individual serving bowls, and top the greens with the cooked farro, chickpeas or soft-boiled egg, roasted carrots, sliced radishes and herbs.
  8. Drizzle with a couple more spoonfuls of dressing and sprinkle with crumbled goat cheese, if desired.

Oven-baked falafel

If you have some canned chickpeas on hand, this oven-baked recipe is one great way to use them. Chickpeas are actually a rich source of vitamins, minerals and fiber and offer a variety of health benefits, such as improving digestion and aiding in weight management.

The other great thing about this is that you can keep any leftover falafels in the fridge for up to two days, which means you’ll have food ready if you ever need to take a break from cooking.


  • 1 400 g Can chickpeas (garbanzo beans), drained and rinsed
  • 1 onion, finely chopped
  • 1 cup frozen peas, slightly thawed
  • 2 tablespoon white chia seeds
  • 1 cup finely chopped broccoli
  • 2 cups firmly packed shredded kale leaves
  • 1 cup flat-leaf parsley leaves
  • 1/2 cup mint leaves
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon baking powder
  • Sea salt and cracked black pepper
  • Extra-virgin olive oil, for brushing
  • Flatbreads, to serve
  • Arugula, to serve
  • Sliced radishes, to serve
  • Labneh, to serve


  1. Preheat oven to 435 F. During this time, line a large baking tray with nonstick baking paper.
  2. Process the chickpeas, onion, peas, chia seeds, broccoli, kale, parsley, mint, cumin, baking powder, salt and pepper in a food processor until finely chopped.
  3. Press two-tablespoon portions of the mixture into patties and place on a tray. Brush the patties with oil and bake for 15 minutes.
  4. Brush the patties with more oil and bake for another 15 minutes until golden brown.
  5. Divide the flatbreads between serving plates. Top with arugula, radish, labneh and the falafels to serve.

Cultured Macro Bowl

This cultured macro bowl comes with probiotic-rich ingredients, such as fermented sauerkraut and Greek yogurt. These superfoods promote the health of your gut microbiome, which is important as it is intertwined with your immune health.

The other thing about macro bowls is that you can be creative with them and add different toppings, such as whole grains, legumes and more, depending on your mood.


  • 4 large carrots, peeled and cut into ½-inch thick slices
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt, divided
  • 1 cup quinoa, rinsed
  • 3/4 cup brown lentils
  • 2 3/4 cups water
  • 2 cups arugula
  • 2 avocados, peeled, pitted and thinly sliced
  • 1 cup fermented sauerkraut
  • 1 cup live-culture plain Greek yogurt
  • Tahini, for drizzling


  1. Arrange a rack in the middle of the oven and preheat to 400 F.
  2. On a rimmed baking sheet, add the carrots. Drizzle with olive oil and sprinkle with coriander and 1/2 teaspoon of salt.
  3. Toss to coat and spread in a single layer. Roast for 20 minutes or until tender, flipping once halfway through.
  4. Combine the quinoa, lentils, water and the remaining salt in a medium saucepan. Bring to a boil then cover, reduce the heat to low, and simmer until tender for about 15 minutes.
  5. Remove the pan from heat, stir the mixture and then cover and let it steam for 5 minutes.
  6. Top with roasted carrots, arugula, avocado, sauerkraut and yogurt, then finish with a drizzle of tahini.

Vegan Sweet Potato Soup

This soup balances earthy sweet potatoes, luscious coconut milk and immune-supporting turmeric and ginger.

If you don’t have sweet potatoes, you can swap in cauliflower and carrots. For extra depth of flavor, you can also roast the vegetables before pureeing them.


  • 3 super-large or 5 average-sized sweet potatoes
  • 2 to 3 tablespoon olive oil
  • 1 tablespoon ginger powder
  • 1 tablespoon turmeric powder
  • Salt
  • 1 shallot, quartered
  • 4 cups vegan broth or water
  • 2 cans coconut milk


  1. Preheat the oven to 425 F.
  2. Line a baking sheet with parchment.
  3. Slice the sweet potatoes into even pieces, about two inches each.
  4. Toss the sweet potatoes with olive oil, a pinch of salt, ginger and turmeric powder.
  5. Spread the sweet potatoes out on the baking sheet, give them space in an even layer.
  6. Roast for 20 to 25 minutes or until the edges start to brown.
  7. In a Dutch oven, heat 1 tablespoon of olive oil to coat the bottom of the pot. Add the shallot and sweet potatoes.
  8. Add the broth and coconut milk.
  9. Bring to a simmer for about 20 minutes or until you can easily mush the sweet potatoes between your fingers.
  10. Blend in batches, adding one to two tablespoons of olive oil while the blender is on for a creamy, silky texture.

Hearty Farro Salad

This unique take on a farro salad takes things in a slightly different direction from the Italian original. This combines chopped green olives, chives, toasted walnuts and honey with a few other ingredients to make a quirky yet delicious dish. You can prepare the olive mixture a day or two ahead of time, so you can quickly whip up a batch when the craving hits.


  • 1 1/4 cups whole or semi-pearled farro
  • 3 cups water
  • Fine-grain sea salt
  • 1 lb green olives, rinsed then pitted
  • 4 to 6 tablespoon extra-virgin olive oil
  • 1 cup chopped toasted walnut halves
  • 4 to 6 green onions, trimmed and chopped
  • 1 bunch chives, minced
  • Scant 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon honey
  • 2 tablespoon freshly squeezed lemon juice
  • 1/3 cup golden raisins, chopped
  • Shaved pecorino cheese


  1. In a saucepan over medium-high heat, combine the farro, water and 1/2 teaspoon of salt. Cover and bring to a boil, then lower the heat and let it simmer gently for about 15 minutes. Cook until tender.
  2. Chop the olives coarsely and place them in a bowl along with the olive oil, walnuts, green onions, chives, red pepper flakes, honey, lemon juice, raisins and 1/2 teaspoon of salt. Stir well and set aside until ready to serve.
  3. Combine the farro and olive mixture in a bowl and toss. Add more salt or lemon to taste.
  4. Serve with thin strips of shaved pecorino.

Everyday lunches don’t have to be boring or a chore. Spice up your mealtimes by learning exciting new recipes that are easy to make and good for your health. Not only do the recipes above give you variety, but they also give you more control over the ingredients you’ll be using. To boost your nutrition, start making homemade lunches with fresh, healthy ingredients and enjoy their health benefits.

Sources include:

MindBodyGreen.com 1

MindBodyGreen.com 2

MindBodyGreen.com 3

MindBodyGreen.com 4

TAndFOnline.com 1


MindBodyGreen.com 5


MindBodyGreen.com 6

TAndFOnline.com 2

MindBodyGreen.com 7


MindBodyGreen.com 8

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