Lunch

63 Work Lunches You Don't Have to Refrigerate

If you don't have an office fridge, no problem. These lunch recipes travel well and can stay at room temperature all morning.
White bean salad with lemon and cumin in a bowl and in lettuce cups on a white platter.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
  • Photo by Alex Lau
    5/63

    Curried Lentil, Tomato, and Coconut Soup

    Packed with flavor from curry powder and fresh ginger, this fragrant soup is wonderfully filling, but won’t weigh you down.

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  • Photo by Alex Lau, Food Styling by Sue Li
    6/63

    Silky Peanut Butter Dressing

    Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.

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  • Photo by Candice Kumai
    7/63

    Spicy Tahini and Avocado Soba

    Soba + tahini + avocado? Enough said. This full- meal noodle salad is the best way to fill up on good carbs, healthy fats, and plenty of nutrient-rich greens.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    8/63

    Big-Batch Roasted Kale

    This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.

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  • Photo by Ed Anderson
    9/63

    Cold Sesame Noodles with Cucumber

    Better than takeout and delicious eaten at room temperature, this is the perfect packed work lunch.

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  • Photo by Lizzie Mayson
    10/63

    Big Bhaji Burger

    This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings; or make smaller bhaji bites and serve them with curry.

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  • Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    13/63

    Curried Chickpea and Lentil Dal

    This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    14/63

    Rice Noodles al Pomodoro with Chili Oil

    Bursting with jammy cherry tomatoes that make their own sauce, this rice noodle–and–chili oil riff on the classic Italian pasta takes just 20 minutes to throw together.

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  • Photo by Alex Lau
    17/63

    Green Beans and Cucumbers With Miso Dressing

    Crushing and smashing green beans and cucumbers creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.

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  • Photo by Aubrie Pick
    18/63

    Rice Balls With Salmon Filling (Onigiri)

    Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    19/63

    BLT Wraps with Horseradish Mayonnaise

    The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo—the ideal foil for ripe summer tomatoes and salty bacon.

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  • Photo by Isa Zapata, Prop styling by Tim Ferro, Food styling by Taneka Morris
    20/63

    Marinated Mixed Beans

    Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

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  • Photo by Hannah Kaminsky
    21/63

    Barbecue-Flavored Chickpea Sandwiches

    Cool romaine lettuce and barbecue-flavored chickpeas combine to create great flavor and texture in this hearty pita sandwich. This pairs well with many simple companions—potatoes or sweet potatoes, fresh corn, a simple quinoa salad or pilaf, or a light soup. And steamed green veggies are always welcome, too.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    22/63

    Cold Soba Noodles With Miso and Smoked Tofu

    It's worth seeking out smoked or baked tofu for this dish—its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    25/63

    Cauliflower "Rice" Tabbouleh

    Swap cauliflower “rice” for bulgur in the classic Middle Eastern salad for a totally grain-free lunch.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
    26/63

    Quick Sweet Potato, Mushroom, and Black Bean Burrito

    This hearty burrito comes together in just 22 minutes, but it's still full of flavor. Skip the sour cream and there's no need to refrigerate it!

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  • Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    27/63

    Antipasto Salad

    Long sweet peppers show up at farmers’ markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange, or yellow bell peppers (don’t use the green ones).

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  • Photo by Dennis Prescott
    28/63

    Honey-Garlic Noodles

    These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get everything diced, sliced, minced, and prepped first.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    29/63

    Smashed Cucumber Salad with Lemon and Celery Salt

    If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable's ability to absorb seasonings.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    30/63

    Collard Green Wraps with Curried Tofu

    Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

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  • Photo by Evi Abeler
    37/63

    Sweet Potato Avocado Burger

    This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed meal will keep you totally full on protein and fiber. Top with delicious avocado slices, and you've got a veggie burger unlike any you've ever tasted! The patties will last up to a week, refrigerated.

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  • Peden and Munk Taylor and Jen
    38/63

    Tomato and Cabbage Tabbouleh

    Here's the basic formula for office salad success: Grains + vegetables + lemon juice + herbs = the Platonic ideal of lunch. The lemon juice gives everything a lift, and the grains stave off vending-machine temptations.

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  • Photo by Candice Kumai
    39/63

    Miso Kale Caesar Salad

    With tahini, miso, a touch of sweetness, and rice vinegar, this umami-lover’s dream salad is the perfect way to put a fresh spin on a Western classic.

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  • Photo by Katrina Scott and Karena Dawn
    40/63

    Picnic Three-Bean Salad

    This salad is really flavorful and filling, and super easy to make.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    41/63

    Coconut-Turmeric Relish

    The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    42/63

    Smashed Cucumber Salad with Hot Vinegar

    Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    43/63

    Big-Batch Black Beans

    This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.

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  • Photo by Alex Lau
    44/63

    Celery Slaw with Seeds and Dates

    Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.

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  • Photo by Jennifer Davick
    45/63

    Crunchy Quinoa Salad

    Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    46/63

    Little Gem Wedge Salad with Tahini Ranch

    Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the rich part—a creamy tahini dressing that's so thick it anchors the greens. It's got the crunchy stuff—seeds and coarse salt. And it's got freshness—actual lettuce and herbs. Iceberg who?

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  • Photo by Alex Lau
    49/63

    Savory Shaved Cantaloupe Salad

    When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

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  • Photo by Christopher Testani
    50/63

    Farmers Market Quinoa Salad

    There's usually a point in the week where you need to cobble together something to eat from whatever's in the fridge. This quinoa salad is less about the measurements and more about using up ingredients that are on hand and look good.

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  • Photo by Catherine McCord
    55/63

    Vegetarian Pesto Wraps

    Bright, ziggy pesto makes this far from your usual lackluster lunch wrap.

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  • Con Poulos
    56/63

    Spinach and Orzo Salad

    This bright, lemony pasta salad doesn't need meat or cheese. Olives and red onion pack plenty of savory flavor for a mid-day meal. If you're making a big batch for the week, be sure to sub in a heartier green like kale—the spinach will wilt after a day.

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  • Photo by Gail Albert Halaban
    57/63

    Hummus and Crudités

    Hummus and crunchy vegetables make a great light lunch. (And it never hurts to throw in a fresh mozzarella sandwich too.)

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  • Heidi Swanson
    58/63

    Little Quinoa Patties

    Crispy and seared on the outside; creamy and flavorful within, these cheesy quinoa patties are like arancini's healthier cousin. Plus, they're delicious at room temperature. Serve them on their own or on top of a salad.

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  • Christina Holmes
    59/63

    Chickpea, Barley, and Feta Salad

    Combine chewy barley with lightly blanched green vegetables and add a punch of protein with cooked or canned chickpeas.

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  • Weelicious
    60/63

    Hummus Veggie Wraps

    Bring some color into your office lunch routine with these no-refrigerator-required hummus wraps. They're swirling with colorful shredded carrots, cucumbers, and red bell peppers.

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Natural wine lover, amateur cartoonist, rock and roll trivia nerd, and usually found somewhere near creamy peanut butter. ... Read More
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