lunch

Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full throughout the afternoon. The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipe). Feel free to use your favorite store-bought hummus to cut down on prep time, or make a batch of your own (see Tip). You can also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking.

Protein-packed quinoa pairs with creamy avocado in this refreshing grain salad. It's the perfect make-ahead side dish to bring on a picnic or take to a potluck. Or pack it for lunch or enjoy it as a light dinner.

A bold, smoky marinade elevates roasted cauliflower in this meal-prep version of our popular Chipotle-Lime Cauliflower Tacos by Carolyn Malcoun. To cut down on prep time for these healthy taco bowls, look for precut cauliflower in the produce department. You can also save time by using microwaveable quinoa pouches (you'll need one 8-ounce pouch for this recipe) instead of cooking quinoa.

This beautiful grain bowl is packed with healthy ingredients like quinoa, chickpeas, kale and cauliflower--all drizzled with a lemony tahini sauce. The fast one-bowl meal makes a satisfying weeknight dinner or packable work lunch. If you don't have za'atar, you can substitute 1/2 teaspoon each ground cumin and coriander.

Mac and cheese no longer has to be off the menu if you don't do dairy. A blend of hearty cauliflower, butternut squash, cashews and nutritional yeast gives this vegan macaroni and cheese the gooey, cheesy texture and flavor of traditional mac, without a bit of dairy!

Topping a tomato toast or avocado toast with an egg makes for an easy protein-packed breakfast.

Our version of laphet, a tea-leaf salad enjoyed in Myanmar (formerly Burma), is made with readily available green tea. Laphet, fermented tea leaves, are a base ingredient and starting to be imported, but they're not easy to find. This recipe offers a quick alternative.

In just 15 minutes, you can make three jars of vegetarian ramen cup soup that you can bring to work or school. These cup soups are not only a time saver, but are also packed with protein from hard-boiled eggs, which will help keep you satisfied until your next meal.

This chickpea tuna salad with capers, feta and cucumber makes for the perfect lunch to pack for work or school. You can prep the salad the night before (just be sure to keep the spinach separate and dress the salad right before serving).

This light and fresh Caprese pasta salad is brought together by a bright and tangy dressing, with fresh mozzarella pearls adding creaminess to every bite.