What is it about lunches that make them such a challenge? Whether you are packing a lunch just for you, or trying to fill the lunch boxes of your whole family, it can be easy to get into a rut and pack the same thing every day.
Take this as your wake-up call to serve up something new for lunch. The best part about these grain salads and other single-bowl ideas is that they can all be made ahead, and require minimal day-of assembly. A lunch that's easy and delicious? Sign us up!
Put those chard stems to good use in this barley-based salad. It gets a fresh update with yellow beets and a lemony dressing as well.
You can make everything but the poached egg for this lunch ahead. And if you have a microwave in your office, you can use it to easily poach the egg for an envy-inducing, gourmet lunch.
During that short window when asparagus season and Meyer lemon season overlap, we can't get enough of this perfect grain salad. A combination of farro and pearl couscous serves as the base, and goat cheese adds the perfect finishing touch.
What makes this reverse tabbouleh? The fact that it is heavier on the grains than on the parsley, and that it's served warm instead of chilled. Of course, it's just as versatile and open to variation as traditional tabbouleh.
Think of this pasta salad more as a template than a recipe. Follow the loose guidelines to use up some of the ingredients in your fridge, and make a healthy lunch that's easy to grab on your way out the door.
Vegetarians, this is the make-ahead lunch for you. Thanks to the edamame and peanuts (along with the quinoa), it is packed full of healthy proteins. Plus, who can say no to a little spicy kung pao flavor?
This riff on a spicy tuna roll makes for a great lunch. Simply prepare all the parts in advance and assemble before eating. This one is best made the night before because of the tuna.
The sprouted mung beans make this recipe a nutritional powerhouse. We recommend having it on hand for Monday lunch if you're attempting to make up for a weekend of indulgence.
This simple recipe gets its fresh flavor from the lemongrass, and can be easily adapted to whatever you might have in your fridge or pantry.
You may be more likely to enjoy amaranth in your breakfast bowl, but this recipe gives it a savory profile, with garlicky collards and garam masala butternut squash.
This rice bowl has so many things going for it: creamy avocado, tangy sauerkraut, good-for-you brown rice, and a sweet take on tempeh, thanks to the maple glaze. Even meat eaters will love this veggie bowl.
Make a batch of this New Mexico-inspired pork stew on the weekend, and you can live off of it for lunches for the rest of the week. Bonus: It just gets better as the week goes on.
Cinnamon and nutmeg add a warming spice profile to this rich lamb stew. It does take a bit of time to cook, so make it on a weekend and portion it out for the rest of the week.
Thanks to frozen corn, you can enjoy this summery grain bowl year-round. Be sure to take the time to bread the shrimp; the crispy coating is definitely worth the extra step — and crunch!
Also known as cranberry beans, borlotti beans are as delicious to eat as their name is to say. If you don't want to worry about creamy polenta, you can also serve this over polenta slices or even polenta fries.
Whenever you add veggies to macaroni and cheese, you make it just a little bit healthier. And while you normally see broccoli or spinach, this version made with artichokes is one of our favorites.
Consider this your go-to template for feeding your vegetarian friends. It's easy to toss together a grain bowl, and infinitely customizable for taste preferences and dietary restrictions.
The key to a good make-ahead lunch salad is assembling one that has lots of textures and flavors built in. It makes it feel less like diet food, and more like a fresh, healthy lunch. It's also important to pick hearty ingredients that won't wilt too soon.
When you've had your fill of grain salads, try making one with lentils as a base instead. Not only will you get an extra dose of protein, but you'll mix up your lunch routine in the most delightful way.
If you haven't explored cooking farro, now is the time to try it. The sturdy, nutty grain has a strong enough flavor to pair well with other dominating ingredients, like salmon or sesame spinach. Believe us — you won't regret getting to know this grain.
(Image credits: Emily Han; Emma Christensen; Faith Durand; Sarah E Crowder; Kathryn Hill; Sara Kate Gillingham; Nealey Dozier)