Meal prepping is a fantastic way to save time during your busy week while still enjoying nutritious meals. Here are three diverse examples of quick healthy lunch meal prep recipes that are easy to make and perfect for on-the-go eating.
This vibrant salad is not only filling but packed with protein, making it a great option for a hearty lunch. Ideal for those who want a meat-free meal that keeps them energized throughout the day.
Start by rinsing one cup of quinoa under cold water, then cook it according to package instructions. In the meantime, drain and rinse one can of black beans and chop one bell pepper, one cucumber, and a handful of cherry tomatoes. Once the quinoa is cooked and cooled, mix all the ingredients in a large bowl. Add a dressing of olive oil, lime juice, salt, and pepper to taste.
Portion the salad into meal prep containers and top each with a sprinkle of feta cheese (optional). This dish can be stored in the fridge for up to five days.
Notes: Feel free to add diced avocado or corn for extra flavor and nutrition. You can also substitute lime juice with apple cider vinegar for a different tang.
These wraps are perfect for a quick grab-and-go lunch that keeps you full without weighing you down. Great for those busy days when you need something nutritious and delicious.
Start with whole grain tortillas. Spread a layer of hummus over each tortilla, then layer with sliced turkey breast, baby spinach leaves, and shredded carrots. Roll the tortilla tightly, then slice it into bite-sized pieces.
Place the wraps in an airtight container. They can be enjoyed cold or warmed up in a microwave for a few seconds. This recipe makes about four wraps, and they can be stored in the fridge for up to four days.
Notes: Switch up the protein by using grilled chicken or roasted veggies. You can also add sliced bell peppers or cucumbers for extra crunch.
This bowl is a delightful mix of flavors and textures, perfect for a healthy lunch. It’s especially suited for those who enjoy a variety of tastes in one meal.
Start with one can of chickpeas, rinsed and drained. In a bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, and chopped red onion. Add a handful of chopped parsley and a squeeze of lemon juice. For the base, prepare a serving of brown rice or couscous. Divide the rice into meal prep containers and top with the chickpea mixture. Drizzle with olive oil and sprinkle with salt and pepper.
This meal can be stored in the fridge for up to five days and is a great option for a nutritious lunch that is quick to prepare.
Notes: You can add olives or feta for extra flavor. This bowl is also delicious served over a bed of mixed greens for extra nutrients.