Ten More Quick and Easy Lunch Ideas

Two weeks ago I shared ten breakfast ideas and last week I shared ten lunch ideas. Some of you liked that so much you requested some more quick and easy ideas and ideas for leftovers.
You asked so here it is: Ten more quick and easy, plant-based meals to get you in and out of the kitchen with not a lot of mess or fuss and ideas for leftovers.
![]() | 1. Quick Burrito Bowl Combine cooked leftover rice*, canned or leftover pinto beans (or other beans: chili beans, or black beans), corn, chopped tomatoes, and salsa, plant-based sour cream and plant-based cheese, if available and desired. Add lime juice, cilantro, and jalapeno, if desired. This can be made ahead and stored in the fridge for a grab ‘n go lunch. Can take an avocado and chop it fresh when ready to eat and add it to the bowl. Satisfying make-ahead, portable meal from leftovers |
*Caution: Leftover rice only keeps for 24 hours or less; use right away or freeze.
Hint: I like to bake my rice and then portion it into serving sizes and freeze. I also cook brown rice in the electric pressure cooker with 1 cup rice to 1¼ cups water or broth and set to high pressure for 35 minutes (natural or rapid release).
2. Hummus & Veggie Wrap Spread leftover hummus on a whole-grain tortilla. Add spinach, shredded carrots, cucumber, sliced bell pepper, and avocado. Roll, cut into pinwheels, and enjoy. Easy make-ahead recipe for grab ‘n go (leave out the avocado). | ![]() |
![]() | 3. Chickpea Salad Sandwich Use leftover Chickpea Salad from last week’s blog or drain a can of chickpeas. Mash the chickpeas. Add diced celery, plant-based mayo, nutritional yeast, onion and garlic powders, and other seasonings of choice. Serve on whole-grain bread or Toasted Sweet Potato Toast with lettuce and tomato or other vegetables of choice. |
4. Lentil Soup Heat leftover cooked lentils or open a can of lentils, add leftover fresh or canned diced tomatoes, frozen mixed vegetables, garlic, onion and other seasonings of choice such as nutritional yeast, Bragg’s Liquid Aminos, Torula yeast, Italian seasoning. Make a large batch and freeze individual portions. | ![]() |
![]() | 5. Spaghetti with Marinara Sauce Cook some whole grain Spaghetti according to the package directions. Heat a plant-based spaghetti sauce as marinara sauce or tomato basil. Use leftover “meat” loaf and roll into balls for “meat” balls. There are some pretty tasty, packaged plant-based meatballs available that you can just drop into the sauce (we had some on Thursday – delicious!). Serve with a simple side salad or steamed broccoli. You can also try adding leftover cooked lentils to your spaghetti sauce for a more hearty, richer sauce (we had lentil sauce on Saturday – Yummy!). |
6. Quick Noodle Bowl Do you have leftover pasta, spaghetti or other noodles? Toss cooked noodles with shredded cabbage, carrots, and edamame. Make a sauce with nut/seed butter of your choice (we usually use cashew and/or sesame, but peanut butter works too), lime juice, Bragg’s Liquid Aminos, garlic, agave or other sweetener (optional), and warm water. Mix together and enjoy! | ![]() |
![]() | 7. Stuffed Sweet Potato Have leftover sweet potatoes? (By the way, sweet potatoes freeze very well after they are cooked and you simply reheat and your ready to go.) Have leftover lentils or beans? Warm the sweet potato, split it open and fill with leftover lentils or beans. Top with salsa and avocado, maybe a dollop of plant-based sour cream. Serve with steamed broccoli or spinach. |
8. Easy Vegetable Fried Rice Stir-fry leftover brown rice* with frozen peas, carrots, broccoli, and cubed tofu in vegetable broth. Season with Bragg’s Liquid Aminos, garlic, onion, and ginger. (Freezes well). | ![]() |
![]() | 9. Quinoa Power Bowl Combine leftover cooked quinoa, leftover cooked and drained kidney beans (or other beans), kale or spring greens, chopped cucumber, and shredded carrots, or other available vegetables of choice. Dress with lemon juice, plant-based dressing such as Tahini Dressing. |
10. The Old Standby -- A Peanut Butter Sandwich As adults we can still eat a peanut butter and jam sandwich, with an apple or orange as a side or veggie sticks with your favorite plant-based dressing such as Marty’s Favorite Dressing. There are some great whole food, plant-based fruit jams available now. Smash® is a great option sweetened with dates and thickened with chia! But if you don’t want jam, try adding raisins and a drizzle of honey or banana to the peanut butter sandwich. Yummy! | ![]() |

Dana West, RDN, LD thrives on helping her amazing clients get a new lease on life by embracing health and conquering disease, living with renewed energy and enthusiasm, through learning to cooperate with God, Our Chief Physician. If you’re desiring to improve your weight, health markers, sleep, or energy so you can live life to the fullest again – then join Better Together: A Monthly Health Challenge Club. Wanna Join? Deets Here

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