Quick and Easy Plant-Based Lunches to Fuel Your Day | Adventure Yogi

March is National Nutrition Month, and what better way to celebrate than by revamping your midday meals with nutritious and satisfying plant-based options? We understand that finding time to prepare a wholesome lunch can be challenging, especially on busy weekdays. That’s why we’ve curated a selection of quick and easy plant-based lunch recipes that are not only delicious but can also be prepared ahead of time and stored in the fridge or freezer for convenience. Say goodbye to the midday slump and hello to energising lunches that will keep you going all day long!

 

Recipe 1: Chickpea Salad Wraps

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 1/4 cup diced bell pepper (any colour)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons vegan mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Whole grain wraps or tortillas
• Lettuce leaves, for wrapping

Servings: 4 wraps

Instructions:

1. In a mixing bowl, mash the chickpeas using a fork or potato masher until coarse in texture.
2. Add the diced red onion, celery, bell pepper, parsley, vegan mayonnaise, Dijon mustard, salt, and pepper to the bowl.
3. Stir until all ingredients are well combined and the mixture is evenly coated.
4. Divide the chickpea salad mixture evenly among the whole grain wraps or tortillas.
5. Top each wrap with a lettuce leaf, then roll up tightly.
6. Serve immediately, or wrap each wrap tightly in plastic wrap and store in the refrigerator for up to 2 days.

Storage: Store chickpea salad wraps in an airtight container in the refrigerator for up to 2 days to keep them fresh and ready to grab and go for lunch.

 

Recipe 2: Quinoa and Black Bean Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any colour), halved and seeds removed
• 1 cup cooked quinoa (you can also swap this for tofu or chickpeas)
• 1 cup cooked black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli powder
• Salt and pepper to taste
• Optional toppings: avocado slices, salsa, vegan sour cream

Servings: 4 stuffed bell pepper halves

Instructions:

1. Preheat the oven to 375°F (190°C). Place the halved bell peppers in a baking dish, cut side up.
2. In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, corn kernels, cilantro, ground cumin, chilli powder, salt, and pepper.
3. Mix until all ingredients are well combined.
4. Spoon the quinoa and black bean mixture evenly into each bell pepper half, pressing down gently to pack it in.
5. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender.
6. Remove from the oven and let cool slightly before serving.
7. If not serving immediately, store the stuffed bell peppers in an airtight container in the refrigerator for up to 2 days.

Storage: Store quinoa and black bean stuffed bell peppers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven before serving.

 

Recipe 3: Mediterranean Chickpea or Tofu Pasta Salad