Food Recipes Healthy Lunch to Work

1. Meal Prep Taco Salad Lunch Bowls

Meal Prep Taco Salad Lunch Bowls
Meal Prep Taco Salad Lunch Bowls that you can make ahead! These easy taco salads are filled with taco beef, lettuce, cheese, black beans, corn and salsa!

To start, you’ll cook the taco meat. This time I used ground beef, but often I’ll use ground turkey. I always use my easy homemade taco seasoning to season my taco meat. Make a batch and keep it in a zip-top baggie with your other spices so you’ll have it ready whenever you need it!
Once the meat is cooked through you’ll want to let it cool before adding it to your salads. While it cools, you can prep the rest of the ingredients and assemble the salads, adding the cooled taco meat last.

To keep the salad components separate until you’re ready to eat them, you’ll want to add them to your container in rows, as you see pictured. I tilted my containers a little to the right, and layered from right to left, starting with the lettuce.
The last thing I added to my salads was a spoonful of salsa, which will become your salad dressing. When you’re ready to eat your salad, give it a shake or a stir to mix everything together and enjoy!




 Prep Time15 mins
 Cook Time10 mins
 Total Time25 mins
 Servings  4  salads


Ingredients

• 1 pound lean ground beef or ground turkey
• salt & pepper
• 2 tablespoons homemade taco seasoning
• ½ cup water
• 6 cups romaine lettuce chopped
• 15 ounce can black beans rinsed and drained
• 15 ounce can corn drained
• 1 cup cherry tomatoes
• 1 cup grated cheddar and/or jack cheese
• 1 cup salsa

Instructions

1. Heat a large skillet over medium heat. Add ground beef and sprinkle with salt and pepper. Cook, breaking up the meat, until beef is browned, about 5 minutes. Add the taco seasoning and water and reduce heat to a low simmer. Cook, stirring occasionally, until liquid is mostly gone and meat is cooked through, about 5 minutes. Set aside to cool.
2. Assemble the salads: Divide lettuce between 4 storage containers, pushing it to the right side of the container. Holding the container so that it tilts to the right, place the beans and corn next to the lettuce. Once the meat is completely cooled, carefully spoon it into the left side of each container.
3. Add tomatoes on top of the beans and corn, and sprinkle the cheese across the top of the lunch bowls.
4. Add ¼ cup salsa on top of the taco meat. Seal each container with a lid and store in the refrigerator for up to 3 days.
5. When ready to eat, shake or stir to combine and enjoy!

2. Chickpea Shawarma Sandwich

Amazing, 30-minute Chickpea Shawarma Sandwich with spicy baked chickpeas, a creamy Garlic Dill sauce, and lots of fresh vegetables. A healthy, quick, and satisfying plant-based meal!

PREP TIME       : 5 minutes
COOK TIME     : 25 minutes
TOTAL TIME    : 30 minutes
Servings             : 4 Sandwiches


Cuisine: Gluten-Free, Mediterranean-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients
CHICKPEAS

• 1 15-ounce can chickpeas (rinsed, drained and patted dry)
• 1 Tbsp grape seed or avocado oil
• 1 tsp each cumin and garlic powder
• 1/2 tsp each sea salt + black pepper
• 1/2 tsp smoked (or regular) paprika
• 1/4 tsp each ground coriander + cinnamon

GARLIC DILL SAUCE

• 1/4 cup hummus (or tahini*)
• ~1 Tbsp lemon juice (juice of 1/2 lemon as original recipe is written)
• 3/4 - 1 tsp dried dill*
• 3 cloves garlic (minced)
• 2-3 Tbsp water or unsweetened almond milk (to thin)
• Sea salt to taste (optional // I didn’t need any)

FOR SERVING

• Vegan pita or flatbread
• Sliced tomato (optional)
• Sliced red onion (optional)
• Romaine lettuce or fresh parsley, chopped (optional)
• Chili garlic sauce (optional // I like this one)

Instructions

1. Preheat oven to 400 degrees F (204 C) and line a large baking sheet (or more if making larger batch) with foil or parchment paper.
2. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on baking sheet. Bake for 25 minutes or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired (I added a bit more sea salt, cumin and garlic powder for extra flavor).
3. While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough water or almond milk to thin so it’s pourable (~2-3 Tbsp as original recipe is written // adjust amount if altering batch size).
4. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
5. To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.
6. Best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days.